This week I am going to be a baking fool! I have some time and I have been behind so I am going ro catch up granted,nothing earth shattering should appear as usual. I wanted to start out the week with some pizza dough from Crust & Crumb and I am leaning towards Pizza II. I will say it is better with about 72 hours in the fridge utillizing a slow rise. PR says it should hold about 48 hours but mine is doing well after 72 hours (much more taste and great texture). My fresh ingredients are slowing down in the garden but I still have plenty herbs. Today the list is Pepperoni (not from the garden), Mr. Stripey Tomato slices, Better Boy Red Tomato puree, Genovese Basil, Thai Basil, Fresh Mozeralla, Calamata Olives, Fresh Thyme, Oregano, Vidalia Onion and my favorite, Honey Roasted Garlic. Turned out quite nice and the crust was delicious!
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Just perfect.
I grow all my herbs but I never tried the Thai Basil. Is it worth growing for taste. I grow LOTS of the Genovese.
weavershouse
It is, to me, much more spicier. Somewhat like a cinnamon. I use a great deal of it in my Asian dishes. I make spring rolls and they are not spring rolls without the thai basil. Very much worth trying.
Thanks!
Eli
I've neve seen Thai basil. Sounds very interesting.
Howard
Everything looks picture perfect, great photos too. Although I have to be honest, I still can't get used to seeing meat on a pizza. :) It's like meat on Ice Cream. :-O Eli have you ever tried a pizza without pepperoni? I also don't cook my tomato sauce as I like the brighter taste of tomatoes out of the can. I just buzz them in the blender until I get a thick mixture.
I also had pizza today, but mine was a marinara. :)
Rudy
I do love just a veggie pizza. I made this for my nephew and nieces. They came by since I haven't seen them since school started. My favorite is actually just a pie with onions, roasted red peppers, honey roasted garlic, basil and cheese. (Really any veggies, grilled zuch, yellow squash).
Thanks!
Eli