The high hydration, stretch and fold, and slow rise are methods I use to make bread. It is easy to do and the results are excellent. Higher hydration and time mean that you use less yeast and vigorous kneading is not required.
Looks delicious!
Support Stella’s Place
Prayer Requests
Recent Comments
Lucille on CLOSED! Lucille on General Discussion, Tuesday, J… texan59 on General Discussion, Monday, Ja… texan59 on General Discussion, Monday, Ja… WeeWeed on General Discussion, Monday, Ja… Lucille on General Discussion, Monday, Ja… Lucille on General Discussion, Monday, Ja… Lucille on General Discussion, Monday, Ja… Reflection on General Discussion, Monday, Ja… auscitizenmom on General Discussion, Monday, Ja… auscitizenmom on General Discussion, Monday, Ja… Reflection on General Discussion, Monday, Ja… Lucille on General Discussion, Monday, Ja… WeeWeed on General Discussion, Monday, Ja… Lucille on General Discussion, Monday, Ja…
Stella's Place 
Time consuming but not complicated. I have not made bread in years but I remember how the dough feels when it is just right. And I can imagine those flavors on it! Love anchovies and both kinds olives so that will be the one I try.
LikeLiked by 1 person
By the way, if you wet your hands, the dough in the initial stretching/kneading won’t stick to you so much. That’s a tip I got from Brian Lagerstrom, and it works.
LikeLiked by 1 person
This kind of pizza reminds me somewhat of Detroit-style pan pizza. The crust is “fried” in oil as it cooks.:
LikeLike