Dough Follow-Up … Pizza #1
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Sure smells good in here right now ...
The dough feels amazing. It was in the refrigerator about 11 hours. It went into the refrigerator around 9am. I “punched” it down around around 5pm and pulled it out of the refrigerator at about 8:30 pm.
Here it is just before baking. Topped with a little homemade pesto, fresh tomato, crimini mushroom, dried tomato, and Parmesan Reggiano cheese. Just going into the oven right now. Now … what to top the other dough ball with tomorrow?
Gotta' go ... time for dinner ...
Lots and lots of veggies … beautiful eggplant, zucchini, squash … and I’m guessing pesto will be involved, because I made almost 1/2 gallon of pesto tonight. Yes. A half gallon … and tomorrow there will be another half gallon. I got a great deal on some beautiful fresh pesto at the Davis Farmers’ Market this morning.