(: with the big day coming soon i thought id put up some pictures and a few notes on my prototypes.
Three were made, 2 using the same batchh at a 140/250 ratio and the other at 100/200 ratio of water to flour. Both were cooked in around 4 minutes give or take 30s. the 140/250 came out much better than the toe-in-a-hole despite what the pictures show. The former, was over-proofed, stuck to the pan and didnt have enough breadish taste to it. it was also undercoooked in the middle but that could be because i used the grill rather than the oven.
The first two were very good. The dough was slightly undercooked on one of the pizzas however when rolled thinly(arnd 3-5mm) like the other it came out perfectly. Crisp base, fluffy and soft chewy.
overall am very happy with results. i leave u with a cooking pic (:
http://picasaweb.google.com/fungt89/DropBox?authkey=Gv1sRgCJOX_drzhuKbfQ#5452936969699223282
next post will prolly be abt food, and then after a huge delay i can start discussing my BAKUC project (:
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Three were made, 2 using the same batchh at a 140/250 ratio and the other at 100/200 ratio of water to flour. Both were cooked in around 4 minutes give or take 30s. the 140/250 came out much better than the toe-in-a-hole despite what the pictures show. The former, was over-proofed, stuck to the pan and didnt have enough breadish taste to it. it was also undercoooked in the middle but that could be because i used the grill rather than the oven.
The first two were very good. The dough was slightly undercooked on one of the pizzas however when rolled thinly(arnd 3-5mm) like the other it came out perfectly. Crisp base, fluffy and soft chewy.
overall am very happy with results. i leave u with a cooking pic (:
http://picasaweb.google.com/fungt89/DropBox?authkey=Gv1sRgCJOX_drzhuKbfQ#5452936969699223282
next post will prolly be abt food, and then after a huge delay i can start discussing my BAKUC project (:
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