notes:
-my dough was pretty sticky in the mixer, so i had to add probably 1/2 cup more flour. her description of dough texture was really helpful during this part.
-when i divided the dough, i flattened out the dough ball and cut (like a pizza) into 16 pieces (instead of her 10 dough balls).
-for the topping, i used 2 TBS melted sweet unsalted butter, 1 clove garlic, dried basil & about 1 TBS of this olive oil/garlic stuff i had in the pantry. next time, i will add some salt. that was about the only criticism i had of the overall taste.
-i plan on trying out (never home)maker's pumpkin version next time (maybe for thanksgiving?) so i'll report back.
3 comments:
I've been noticing these a lot lately, too. I may try them now. Thanks!
it's a good thing to try if you've never done anything with yeast before. it broke down my yeast fear barrier. heh.
i am definitely trying this recipe (when i find time). there was this little italian restaurant jason and i ate at in atlanta that served these as their table bread.
Post a Comment