Today's bread:
This is my 'enriched' white bread. (Enriched means eggs and olive oil added.) It's quite yummy.
Pizza on a griddle.I read about this on a website, and decided to try it with the larger griddle. I haven't eaten the pizza yet, but the crust came out very nice.
There is one more bread coming--the enriched white bread with poppyseeds, basil, oregano, and rosemary.
4 comments:
Oooooooo.... that griddle bread looks divine.
What was your process? Did you let the dough rise until double and punch it down, just like loaf bread?
Yes. The recipe I have says to do that, and I've been doing that. Then I make it into a pizza and put whatever I want on it.
It doesn't need a second rising.
The only issue I thought of was that all the websites I read about cast iron said to let them warm up gradually, so I left the griddle on top the stove until it was warm enough to put in the oven (it didn't crack, so I guess I did it right.)
The other thing to do is to put the pan in the oven when you turn it on to preheat. Then the pan heats up along with the oven.
But don't worry too much about cracking. The real problem is when you put a cold pan on a very hot burner.
Yeah, I could have done that too.
It wasn't cold at all, so it probably would have been okay anyway! Thanks for the tip!
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