{"id":654,"date":"2006-11-26T16:58:31","date_gmt":"2006-11-26T16:58:31","guid":{"rendered":"http:\/\/www.hamzy.net\/blog2\/?p=654"},"modified":"2006-11-26T16:58:31","modified_gmt":"2006-11-26T16:58:31","slug":"pizza_quintux","status":"publish","type":"post","link":"https:\/\/www.hamzy.net\/blog2\/?p=654","title":{"rendered":"Pizza quintux"},"content":{"rendered":"<div class=\"photo\">\n<img decoding=\"async\" src=\"http:\/\/pictures.hamzy.info\/blog-photo-IMG_2682.jpg\" alt=\"Pizza for dinner\"><\/img>\n<\/div>\n<p>\nTried another pizza tonight.  But I still have yet to achieve a qualified success.  I like my sauce, the toppings, and how it cooks, but I do not like the dough.  I think that there is a basic failure somewhere.\n<\/p>\n<div class=\"photo\">\n<img decoding=\"async\" src=\"http:\/\/pictures.hamzy.info\/blog-photo-IMG_2684.jpg\" alt=\"Pizza slice\"><\/img>\n<\/div>\n<p>\nI don&#8217;t think that it was elastic enough to rise properly on the stone.  At that point in the cooking process, the yeast has done its thing and now it is steam&#8217;s turn to blow that balloon up.  Which it didn&#8217;t because the dough was too tough.\n<\/p>\n<div class=\"photo\">\n<img decoding=\"async\" src=\"http:\/\/pictures.hamzy.info\/blog-photo-IMG_2688.jpg\" alt=\"Farina flour\"><\/img>\n<\/div>\n<p>\nOf course I was side tracked because I tried a different type of flour.  An Italian flour called &#8220;Belaria: Farina di grano tenero tipo &#8216;OO'&#8221;.  I don&#8217;t think I am ready to experiment with different flours.  It is cool that Central Market offers different types of flours that are not readily available.  But I shouldn&#8217;t be distracted at this point.\n<\/p>\n<div class=\"photo\">\n<img decoding=\"async\" src=\"http:\/\/pictures.hamzy.info\/blog-photo-IMG_2690.jpg\" alt=\"windowpane test\"><\/img>\n<\/div>\n<p>\nSo, this time, I went back to King Arthur bread flour.  I used a packet of yeast to supplement the sourdough culture (my culture seems to be rather laid back).  And I performed a &#8220;window pane&#8221; test on the dough.  Which it seemed to pass.\n<\/p>\n<p>\nI shall see how it turns out in less than a week.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tried another pizza tonight. But I still have yet to achieve a qualified success. I like my sauce, the toppings, and how it cooks, but I do not like the dough. I think that there is a basic failure somewhere. I don&#8217;t think that it was elastic enough to rise properly on the stone. At [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-654","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/posts\/654","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=654"}],"version-history":[{"count":0,"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/posts\/654\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=654"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=654"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=654"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}