Recent Bread and Pizza Bakes

All from the same bread dough recipe.

Which can be found here:

Artisan Bread Recipe

Pepperoni Deluxe

All Pizzas are baked on a stone on the Grill

at about 600°F.

Rim Shot.

Matt's pizza.  Matt is a vegetarian.

This time he wanted just a simple three cheese pizza.

Rim Shot.

This was a 500g flour batch of dough at 75% hydration.

Same day bake.

Crumb shot. 

Got to love our Canadian flour.

Pain d'Epi

Second half of a batch of dough left in the

fridge overnight.

Shiny Crumb.

Dressed and ready to go on the stone.

Pepperoni, mushrooms and olives.

Rim Shot

Matt's Pizza

Cheese, two types of olives, tomatoes from our garden

and homemade pesto sauce. 

Love a puffy rim.

First half of the same dough the Pain d'Epi.  

Only this batch was baked the same day. 

One of Matt's pizzas.

This one topped with artichokes and pesto.

Another rim shot.

Moe and I shared a pepperoni and olive pizza.

Rim shot

And another. 

Decided to make rounds instead

of baguettes this time.

Nine  small rounds 

and three small Boules

Matt's Pizza Margherita 

Rim Shot