So here we are. It’s pizza time in the Daring Bakers’ Challenge. I love pizza. Adore the stuff. When I make it myself. None of my friends make it. Too many think of it as a fundamentally unhealthy food to be banished from the kitchen. Codswallop.
Peter Reinhart’s recipe yields a lovely crust and is in many ways a good lesson in how easy baking can be, with such delicious results. As I make pizza regularly, to do something novel required a little creativity… so I decided a 1980s flashback was in order.
- Bread flour – 100%
- Salt – 2.2%
- Oil – 9.9%
- Instant dry yeast – 0.54%
- Water – 69.1%
I baked pizza with p-. I mean p- p-. No really, it was p- p- p-
There, I said it. I haven’t made an Hawaiian Pizza since about 1989. It’s such a popular thing in Australia. But around the world there are ‘civilised’ people, especially Europeans in my experience, who turn up their nose, snort or sneeeeeer at the thought. Pineapple on a pizza! It is true that, in my humble opinion, a shop-made Hawaiian is often a foul, foul thing. But made at home it can rise to excellence. Especially with a little pancetta and some mushroom:)
It was really yummy. And I have half a can of pineapple left… hmmm.