Re: Pizza on Gabriola

A better session with some improvements and a lot of fun!
With some good friends over setting the menu is easy . . . Anything goes, after about 30 years, they have seen all the foibles and are prepared for just about anything! All was well, in fact it was a great evening.
The dough was the now usual 70% hydration, 24+ hours at 21°, appx equal bulk and ball, perhaps heading to over proof, but lots of life left.

• The red version of the favourite Italian sausage, mushroom and Taleggio with a little parsley accent post bake. We all love the Taleggio and the flavour it imparts.
• A white pizza, fresh mozzarella, spinach, sweet red onion, pepperoni and a grating of blue cheese post bake
• A Greek, a homage to holidays. Oregano, mozzarella, scooped out cherry tomatoes (drier!), sweet red onion, black olives and post bake thinly sliced lemon rounds, soft goat feta and fresh dill. Looked and tasted very nice . . . . Neapolitan not so much I suppose

Surprises tonight were the fa…