VALPARAISO PIZZA ON AUGUST 8
Tonight we used the second half of dough we made a few nights ago. I wanted to try how well will this dough freeze, so this morning we brought it down from the freezer to the fridge to thaw it all day long. When we came back had the dough out on the counter for another hour and a half or so, so it would be at room temperature. it even rose a bit. then I shaped it round and let it proof again for 20 minutes.
Meanwhile, the oven, with a pizza stone in it, heated up to 450º and when ready, we misted the pie lightly with oil and threw it in the oven for 5 minutes. then pulled it out and did the toppings: garlic béchamel sauce, a pound of steamed shelled mussels, 4 shelled jumbo shrimp sliced lengthwise, a couple sliced giant sea scallops, 1/4 of a medium-sized red onion plumé. shredded fontina on top of all and back into the hot oven for some 7 or 8 minutes. I don’t know why I called it “Valparaiso”. it must be because the seafood reminds me of the Chilean port, but it could be any coastal place for that mater. maybe should call it “SanfranciscoBayPie” or pizza marina or something like that.
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