The Smoke Detector Is SensitiveA while back, I pointed out that making Indian flat breads with atta flour gave forth superior breads: more so, said breads were the right thing. That was two years or so ago. I have been making a lot of pizza lately, and I can somewhat sheepishly say now that the same rule applies, but with different flour. Using real duram wheat in the pizza dough makes a huge difference.
Sometimes, I am not that smart.
Anyway, this is simple: two parts flour, one part warm water, a bit each of yeast, salt, and oil. Add a bit more flour during kneading to get a soft dough, then let rise in a warm space for an hour or so. I have a rock in the oven, so I crank up the heat up to 425 here; in any case, a good hot oven is needed. Knead the dough again and let rest for 15 minutes, roll it out, top with a little sauce and a little cheese, then slide it onto the rock to sit for 9 minutes. This stuff is good stuff.
More: this is what it's supposed to be.
The flour accentuates this: the dough has flavor, chewy and tender, and the sauce and cheese settle into it to mingle. I am not yet good at turning out pizza that looks nice: I do not yet have that kind of control over the dough in the critical moment of getting it onto the peel, but that will come, in time. I might be tossing the stuff by the end of the winter. We shall see.
In the meantime, there is little better than hot bread for dinner. In the meantime, regardless of looks, it tastes fine.
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