As my most devoted readers will remember, I recently made flatbread that wasn’t very pretty, but did taste pretty good. For those of you who don’t remember or are just stumbling across the blog now, it looked a little something like this:
While this “pizza” was tasty, the cross-section left something to be desired. It was dense and heavy, far from what one looks for in a pizza dough.
Phase II
Of course, once I got bitten by the pizza-making bug (again), it was pretty hard to go back. I had a phase a few years ago that lasted for months, and I had been freshly re-infected. I started to dig up my old recipes and techniques for dough making. I pulled out my war-notes, which were tattered from wear and filled with endless scribbles.
Newly armed with old knowledge, burgergal and I made ramp pizza.
