Pizza Dough Boule

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Carol was in DC last night and I made a batch of Pizza Dough from The Pizza Bible . I used one quarter of the dough for a very tasty pizza and made a boule out of the other three-quarters.  I gave the dough for the boule a final overnight rise in a banneton, and then baked it in a Lodge 3.2 Quart Cast Iron Combo Cooker which was preheated for an hour in a 475 degree oven.  I baked it for a slightly shorter time than for a full-sized boule, 25 minutes with the cover on and 10 minutes with the cover off.


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