by A.J. Coltrane
Two “pizzas” using the same basic recipe. Both received a 20-minute autolyse prior to combining all of the ingredients. (In other words, I mixed together only the flour and water and let that rest for 20 minutes before continuing with the process.)
This one was hand stretched then baked on a perforated pizza pan. During the stretching I intentionally left some “lip” around the edge. The center got quite thin.
The “pizza” pictured below was evenly spread in a lightly oiled pan and allowed a 45-minute rise. Even though I made a point to dimple the middle of the dough it still had a focaccia feel to it — the center of the dough rose quite a bit.
Again, it’s basically the same “recipe”, handled somewhat differently but producing two very different results. This stuff fascinates me.