Pizza, Bread and Breakfast

The dough was made on Thursday and left in the fridge for 

a longer fermentation.

This was a 1000g batch destined for both pizza and loaves.

Dough was taken out of the fridge Friday afternoon around 3:00 to give it

time to warm up.

I made two pizzas with half the dough and the other

half went back into the fridge for another 24 hours.

First pizza out of the oven was dressed for 

Matthew.

Basically a Margherita with olives.

and the second one

topped with Italian sausage and mushrooms.

The remaining dough came out of the fridge around 4:00 on Saturday

and was ready to shape around 6:30.

Baked last night.

Four small Boules

Sliced this morning.

Love the shine on the crumb.

Moe's breakfast.

 Toasted and topped with poached eggs with a 

side of sausage.