Tonight I made imitation pizza. I'm calling it "imitation" pizza because
otherwise I know Sheldon will say it is not "real" pizza! ;-)
I made the crust with my starter and the portion I used was about 1/2 cup water
and 3/4 cup flour. I also used an additional 2/3 cup water and about 2 cups of
flour, plus a small amount of salt and a small amount of olive oil to keep the
dough from sticking to the rising bowl. I let is rise at room temperature for
about 7 hours.
Then I preheated the oven for an hour to 500 degrees F. I rolled out the dough
on parchment, brushed it with olive oil, and spread the homemade tomato sauce
over it. Then I did my toppings, which were an odd bunch: green peppers, onions,
eggplant, canned California black olives, and pepperoni. Then some oregano and
shredded mozzarella cheese. I turned the oven down to 400 degrees and slid the
pizza on parchment onto the baking stone and baked it for about 22 minutes.
Here's a couple of pictures, before and after putting on the cheese.
Unfortunately there is no picture of the baked pizza because the batteries in
the camera went dead and I didn't have any spares. The pizza is about 13 inches
in diameter.
http://i11.tinypic.com/6253q0o.jpg
http://i18.tinypic.com/4r8g20z.jpg
The new addition to the pizza was eggplant. I never thought of that before, but
I had some left over and decided to put it on the pizza, chopped into 1/3 inch
cubes. It came out quite well, though I doubt I'd buy eggplant specifically to
use as a pizza topping.
I also made imitation bread a couple of days ago. The bread was also made with
my starter and no yeast. I put in chopped sun dried tomatoes and canned chopped
California black olives. I've been making bread with those two ingredients for a
few years. The last couple of times I've added about a teaspoon of Penzey's
Balti seasoning which goes well with the tomatoes and olives. I topped the bread
with poppy seeds. Sorry for the poor focus on the second photo.
http://i17.tinypic.com/6aj936s.jpg
http://i17.tinypic.com/6exxy89.jpg
On both the pizza dough and the bread dough, I don't really measure the flour.
For me, the important measurement is the water (or other liquid), and I add
flour until I get the consistency I'm looking for. Both doughs were fairly wet,
the pizza dough more so than the bread dough.
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