Breakfast Pizza, West Coast Style

  1. Remove the dough ball from the refrigerator and leave wrapped at room temperature until the dough warms to between 60u0b0F and 65u0b0F. Meanwhile, set up the oven with two pizza stones or baking steels and preheat to 500u0b0F for 1 hour.
  2. Put the yeast in a small bowl, add the warm water, and whisk vigorously for 30 seconds. The yeast should dissolve in the water and the mixture should foam. If it doesn't and the yeast granules float, the yeast is "dead" and should be discarded. Begin again with a fresh amount of yeast and water.
  3. Put the yeast in a small bowl, add the water, and whisk vigorously for 30 seconds. The mixture should bubble on top. If it doesn't and the yeast granules float, the yeast is "dead" and should be discarded.

flour, ground dried lavender, salt, diameter, mozzarella cheese, cured chorizo, eggs, ubc, crushed calabrese peppers, fresh rosemary, active dry yeast, ubc, flour, ubc, malt, rye, water, salt, active dry yeast, cold water, dark rye flour

Taken from www.myrecipes.com/recipe/breakfast-pizza-west-coast-style (may not work)

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