Back to basics – Bills Traditional pizza
After my hand mixing experiment gave no improvement to my crust rim cell structure, I decided to take a break from the pursuit of voids and get back to basics for this weekend’s pizzas. I prepared a double batch of Bill’s Traditional pizza dough in my trusty bread maker. The only thing unusual about this batch was that I used low-sodium salt which did not seem to affect the dough.
After a brief time of mixing, I kneaded the dough a bit by hand then balled it and placed it in the refrigerator for 24 hours. The dough was very nice to work with when it came out the next day. I was able to stretch it quite nicely onto my 16 inch pizza screen. Next, I topped it with Neapolitan sauce made from Red Pack tomato puree. Then came the mozzarella cheese and pepperoni.
The pizza was baked for 8 minutes at 485 degrees. When it came out, it looked wonderful. The crust rim had a great texture and a nice inner crumb. The taste was exceptional and it was nice to get exactly what I expected from a recipe for once. Enjoy the pics!
Get Bill’s Traditional Pizza Dough Recipe …
Get Bill’s Neapolitan Pizza Sauce Recipe …
