Maryann sent me on a mission – she found this interesting pizza dough recipe on Deborah Mele’s blog, www.Italiancookingforever.com and sent it along to me. Of course I had to play with this one – been a long time since I’ve had a new appealing idea for dough. Well, there was Laura’s zucc dough, but she made it and wasn’t impressed before I could get to it, so will skip that one.
http://www.italianfoodforever.com/2012/0...zza-dough/
I must admit I did roll mine and I agree with her, it did deflate it too much, so the remaining balls will be push/pulled.
Ready to bake
![[Image: Aug2BisonSausagaPepperpizzatobake_zpsb02f3ce1.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/COOKING%20PICTURES%202014/Aug2BisonSausagaPepperpizzatobake_zpsb02f3ce1.jpg)
This is a great combination of flavors for the Bison Sausage Pepper pizza – will post recipe on the ‘blog’ in the next day or two.
Baked and sliced
![[Image: Aug2BisonSausagePepperPizzaslilced_zpsc3e05d35.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/COOKING%20PICTURES%202014/Aug2BisonSausagePepperPizzaslilced_zpsc3e05d35.jpg)
The wine – This wine was just exceptional – CasaTaurini 2011 Barbera d’Asti
![[Image: Aug2CasaTauriniBarberadAsti_zpscfa2939e.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/COOKING%20PICTURES%202014/Aug2CasaTauriniBarberadAsti_zpscfa2939e.jpg)
The ‘crumb’ – mine was not as good as Deborah Mele’s, but the flavor is very nice. I will make the dough again.
![[Image: Aug2TheCrumboftheFocaccia2_zps01001033.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/COOKING%20PICTURES%202014/Aug2TheCrumboftheFocaccia2_zps01001033.jpg)
Thanks for the heads up on this one, Maryann!!
http://www.italianfoodforever.com/2012/0...zza-dough/
I must admit I did roll mine and I agree with her, it did deflate it too much, so the remaining balls will be push/pulled.
Ready to bake
![[Image: Aug2BisonSausagaPepperpizzatobake_zpsb02f3ce1.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/COOKING%20PICTURES%202014/Aug2BisonSausagaPepperpizzatobake_zpsb02f3ce1.jpg)
This is a great combination of flavors for the Bison Sausage Pepper pizza – will post recipe on the ‘blog’ in the next day or two.
Baked and sliced
![[Image: Aug2BisonSausagePepperPizzaslilced_zpsc3e05d35.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/COOKING%20PICTURES%202014/Aug2BisonSausagePepperPizzaslilced_zpsc3e05d35.jpg)
The wine – This wine was just exceptional – CasaTaurini 2011 Barbera d’Asti
![[Image: Aug2CasaTauriniBarberadAsti_zpscfa2939e.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/COOKING%20PICTURES%202014/Aug2CasaTauriniBarberadAsti_zpscfa2939e.jpg)
The ‘crumb’ – mine was not as good as Deborah Mele’s, but the flavor is very nice. I will make the dough again.
![[Image: Aug2TheCrumboftheFocaccia2_zps01001033.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/COOKING%20PICTURES%202014/Aug2TheCrumboftheFocaccia2_zps01001033.jpg)
Thanks for the heads up on this one, Maryann!!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com