Purple pizza

Ever since we read about cakes made with the pressed must I've been hankering to fool around with flour and the wine, so...

Have started a pizza dough using a cup of the still fermenting primitivo must, Montrechet Red Star wine yeast (1 tsp), a little more water, 2 cups all purpose flour and one cup bread flour, 2 tsp. salt.  Usually I like to use about 2 or 2.5 cups all purpose and 1/2 or 1 cup whole wheat, but I thought the Montrechet not find tougher access to anything it could eat in the flour very funny.

Going through first rise now.  Will report back.

OK, here it is after first rise - which was about the same time it might have been with baker's yeast and water. It's more purple in real life than it appears here in web-safe color land.  It smells like, uh, fermenting wine rather than like bread.  Will do a second rise and then chill it for use tomorrow.  More later.  So far so good.

Ahh, the second rise. Didn't color-safe it, so maybe there'll be more to see if you drill in.  And I thought it would be nice to do the second rise on a green board.