I made this quick Skillet Pizza using a new dough technique that I think you are going to flip over! (I did) Plus a groovy idea of a creamy potato dip from my cookbook, that not only replaces the cheese, but adds a whole dimension on its own.
April Showers and Flours
Like so many of you I am pretty much have flour dust on my clothes, and an endless flow of bread crumbs on my counter. I have been all over the map with different bread making techniques. It’s glorious to have so much more time on my hands. On my blog A Stack of Dishes I am well known for the famous NY Times No Knead Bread recipe, which I have been making regularly for 7 years. In the past I have also used that recipe for making pizza dough. It’s tried and true and a winner every. single. time.
I have recently tried a new version of the same idea made well known by Jeff Hartzberg and Zoe Francois in their book, The New Artisan Bread in Five Minutes a Day. Which at this point is not so new as the book came out in the Fall of 2013. I had read the book back then, and though it grand, but I was pretty content with what I had going, so I honestly forgot about it. Then the other day I listened to a podcast and was reminded of it.