Starting right off in January, I'll be immersing myself in making pizzas, taking time with several styles of dough. I want to get good and familiar with each dough, and will see the changes that various variables like flours, yeast doses, time and temperature make on the doughs. I hope to come out the other side with some winners. I'll also be getting creative with sauces and toppings, as my pizzas will not contain dairy or meat. I believe this will make the journey all the more interesting, as many people simply default to cheese on pizza. I aim to explore an alternative. Great pizza with creative, unique, complementary, balanced toppings. I am sure it will take, thought, and much practice and experimentation.
The journey starts today.
Here's my basic Napoletana Dough before heading to the fridge for overnight, slow fermentation.
Here's dough #2 for the day, again the Napoletana dough with 1 TBSP stone-ground rye flour addition per cup total flour used:
Now, to pick out a topping to try....
A Pizza alla Marinara con Mozzarella (homemade)
Pizza alla Marinara with sliced Garlic and vegan Parmesan
(before the oven)
After the oven: