Wandering Adventure Party

Looks delicious! Now get some diastatic malt powder, use about a tablespoon per loaf.

I haven’t made the long version of that recipe yet, actually.

I’ve made the classic NYT no knead bread overnight but not this one.

I actually cracked my Dutch oven on my last loaf of bread, hence pizza.

No regrets, the new Dutch oven comes tomorrow.

Amazon unfortunately, but I’ve read that brewer’s supply stores sell it too.

Thank you! It was delicious, I recommend you try it!

To be honest the cast iron pizza is the one I started with and have been perfecting. I’ll be branching out from there.

As for the mashed potatoes technique, holy cow, saved to try sometime!

My recipe is for three pizzas, but I’m sure the ratios work out. Bread is bread, but the diastatic malt powder adds so much flavor, I really recommend getting some.

Surprisingly thin, I’ll compare next time.

I’d always used half the dough recipe per pizza, so couldn’t get them that thin until now.

Dough recipe is here:

The BEST No Knead Bread Recipe! | Gimme Some Oven

The BEST no knead bread recipe -- with an option for a 2-hour faster version too! Super easy to make with a gorgeous golden crust and so delicious!

Gimme Some Oven (www.gimmesomeoven.com)

One pizza uses a third of the dough.

I added 1 tablespoon diastatic malt powder, two tablespoons olive oil, garlic, and Italian seasoning to the dough.

Plenty of olive oil in the pan so that the crust will fry well.

On the dough, red pepper flakes, italian seasoning, parmesan, then generic jarred pizza sauce, mozz, pepperoni, and finally cheddar.

Baked at 550F for 15 minutes.

It may be the best pizza I’ve ever had, certainly the best I’ve made.

Bottom Crust:

Best pizza I’ve made yet. Diastatic malt powder is a real game changer.

Googling seems to say yes but it might alter the texture a little. I would think ice cubes are the way to go here as you can just take out what you need as you go.