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Three day sourdough fermentation. Now we are getting into prime pizza making territory: 3-5 days fermentation.

I picked up some fresh mushrooms at the grocery store and mixed them with dried porcini in a mushroom duxelles. The mushroom duxelles proved to be quite robust and overpowered the prosciutto. Next time I will try cooking the mushrooms more simply and sauté them in olive oil with salt & pepper.

Look at that crust! After three days of cold fermentation, the crumb of the cornicione is very well developed and the oven spring is not too bad.

The hot sopressata was nice, but the Kalamata olives could have been better quality. I will have to do some shopping…