Nice . Interested to see it in action .
I mixed up 2 batches of dough this morning already .
Gonna leave it sit on the counter all day .
I do remember that this time of yr my dough would or could be ready in one day, in the refer or winter it was at least an overnight fermentation or better yet two day fermentation.
I just hope my starter will come back to life. It's been in the refer for a few months. I think Ive only fed it twice since putting it up for storage.
Worse case, I have a bunch of rescue starter in the freezer .
My first attempt will probably be a yeast dough, until I get my starter up to snuff again .
I don't know why making dough intimidates me, but it does.
I sure wish I had my old recipe and notes. It made the perfect pizza for me. It made a hybrid between Napoleon and NY style pizza.
The sauce, is easy.
I can buy stanislaus tomatoes in a #10 can for less than $10 locally.
I buy the whole tomatoes and devide the can into four parts, vacuum seal and freeze for future use.
And I just found a local Italian place that sells fresh buffalo mozzarella. They really don't sell to the public, but after talking with the man that owns it, he said he would gladly sell to me whenever I needed it .
He and my Noni were both from Palermo Sicily. He knew of my family's name. I don't know if that's a good or bad thing. LOL!!!
I guess it's good or he wouldn't offer to sell to me.
I really need to get my butt over to Sicily before what little family I have left over there is gone.
They used to come here for our family reunions, now it's our turn to go visit .
My wife retires at the end of July, we can finally start to travel. I want to spend at least a month over there between Italy mainly Sicily, and Germany, my wife is 100% German, and she has never been there, it's time we fix that.
Good luck with your pizza, I know you have it dialed in. I need to work on my pizza game once again. Uggg!!!
