CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
641
Sadly mediocre pepperoni mushroom pizzas. Toppings and fresh sauce were spot on but I made a muddle of the crusts. They were pretty tough, about like a store brand freezer pizza. (Wife politely said they were fine.)
The yeast made be on its last legs, and I’ll check that today, but also I compressed the timing using the oven lights to keep preferment, and then the dough through various stages, around 85°F.
But mostly I think is was the decision to par-bake the pies, sauce only, for a few minutes to try to dry the sauce a bit. I’ve done this a few times before without problem, but that was when baking more like 400F not at about 580F like this time.
Or maybe a combo of all of the above. Oh well, there’s always next time.
Char siu from the Woks of Life recipe. Just ate slices carved off without anything else - this time I got the timing right and meat didn’t get dried out.
9 Likes
CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
646
