Hi Again,<\/p>\n
I’m back with Part Two of the dough making demo as well as the Bacon and Egg Pizza<\/em> that we made with the dough during the Forno Bravo Wood-Fired Oven Expo<\/strong> in Salinas, CA. If you haven’t watched Part One, scroll down to the previous posting. Note, this is a very basic Neapolitan-style dough, with no sugar or oil added. However, in the recipe posted here,<\/a> you will see more details. Also, you do have the option of adding\u00a0 1 tablespoon of sugar or honey and 2 tablespoons of olive oil to the dough. I recommend this option if baking in a home oven that doesn’t reach the higher temperature range of a wood-fired oven, as it will promote browning and tenderness during the longer oven time in a home oven. So, depending on your situation, feel free to use either variation. Most important, though: you will have a great pizza either way!<\/p>\n Keep checking back here for more postings. Till then, may your pizzas all be perfect!<\/p>\n Peter<\/p>\n <\/p>\n