Thursday, August 15, 2013

Crust baked solo


  1. 50% whole wheat crust
    Rise in fridge 4 days
    Roll out on plastic and dust top with sprinkled polenta, invert, rest
    Shape into large circle and spread it on the stone.
    Bake on stone 500* until browning/"burning" is smelled
    Cut up, eat plain or top with cheeses and return to hot oven 5 minutes. Delicious with leftover zucchini boats