|||
An Italian friend of mine often starts our conversations by asking, “Simon, how’s the carb lab going?”
Yes, I have a carb laboratory of some kind, and lately I’ve been making a lot of tray pizza (or pizza in teglia).
In this photo is a classic margarita and the beginnings of a pumpkin, goats cheese and rocket pizza. These were made with yeast to increase my understanding of the very wet dough.
I’ll start experimenting with sourdough pizza in teglia later in the summer.
baked 
couple in the oven
