Dough

It's Hard To Make

One of the things I did when we rehabbed our house was purchased a pizza oven. My friend Todd advised me to get one that didn’t use wood. Gas. Easier to maintain and easier to keep the temperature at the right level.

After a lot of research, I purchased an Alfa One. It’s been fun to learn how to do stuff on it. I have made chickens, lamb, steak and other things in it. Mainly, it’s about pizza. This is a photo of one, not mine.

The biggest problem with making pizza is the dough. I bought some dough at grocery stores and it was terrible. I tried to make some, and it was terrible. I started buying it at a local pizza place, but it doesn’t stretch very well. I thought the quality was poor.

I did a lot of research on dough recipes. I made another and it didn’t turn out very well. Finally, I found this one. It uses a “poolish” starter to make the dough. It takes three days, and you have to be exact and patient. That’s not a hallmark of my cooking or my personality.

I decided to try to make an Alsace Tart Flambe. Here is the result. I need to make a couple of tweeks but it turned out really well and it was all about the dough.

Next time I make this, I will have some chives or parsley over the top and a crisp, minerally Alsatian riesling to drink with it.