When I first read this month Daring Bakers' challenge my heart sunk, we had to make a pizza from scratch? I have got to come out with it straight away: I DO NOT like pizzas, it is not that I don't eat them, I just don't see the point. He, on the other hand, makes the best pizza this side of Italy, friends turn to foes when they admit that one of the most memorable thing on the menu are his pizzas.
There was only one thing for it, follow Rosa's-this month perfect hostess- instructions. The recipe is from The Bread Baker's Apprentice by Peter Reinhart. the recipe uses cold fermentation for the pizza dough, which means that it has to be done over 2 days and a tossy-tossy in the air method to shape the lot. The topping is a free for all.
Over 1,000 Daring Bakers were participating, I intended to do my best but I am afraid to say that I have to hang my head in shame on this one, I made a right pig's ear of it:
a) I manage to delete the video of the "tossy-tossy" moment.
b) I forgot all about the topping so no preparation = plonking all what is suitable from the cupboard and the fridge on the top.
c) I did not use a pizza stone.
And you know what despite all this bashing the recipe, the result was pleasant to the palate and it was rather fun to do, so have a go if you have not yet, as for me I look forward to the next challenge.