I still had a few baguettes in the freezer from last week. Add to that the cinnamon rolls and the fact that I was also making Anadama bread yesterday, and you might wonder just how many baguettes a person needs on hand. Granted, we give some away, and idly will snack on another left on the counter in the course of a day but as Pindar says about the Pillars of Heracles, "Beyond that the wise cannot set foot; nor can the unskilled set foot beyond that" (Olympian Odes 3.45).
The moral is that when life gives you a too many baguettes, use half of your dough to make pizzas. This is again from the kitchen of Peter Reinhart I have been using the cold-fermented pain a l'ancienne for baguettes, and the dough is extremely relaxed on the second day. In fact, one must excercise great care to make sure your prospective
pizza doesn't end up looking like something out of Salvator Dali. If you can avoid this you should have some spectacular pizzas cooked on a baking stone at 500 degrees
That looks great. Nice browning. Last night we made _grilled_ pizzas over at Ari's house. The technique produces a very crispy crust, almost more like a cracker, with nice smoky flavor. We'd never seen this done before. One of them he topped with a concoction of sauteed broccoli rabe and sausage that was pretty intense.
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