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Pizza
About a week and a half ago I made roughly 850 grams of pizza dough using Hungarian High Altitude flour. I divided it in thirds and froze two of the dough balls after the first rise.
I also took a 28 oz can of Cento crushed tomatoes and added 2T of sugar and 2t salt along with some black pepper, red pepper flakes, chopped garlic, and oregano. This amount of sauce will make 6 to 10, roughly, 10" pizzas.
The fresh dough puffed up nicely. The two frozen ones less so but were still crispy/chewy and very tasty.
This is the third one.
Pat
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