With our daughter coming home tonight we thought home made pizza was in order since she loves it more than taking final exams at college. We had built a YW levain for it on Monday and stuck it in the fridge to chill till this morning. To give it a boost we also made a 120 g, 100% hydration poolish this morning. Both were ready to go to work in 4 hours of warm up and ferment
This was an all white flour affair which we have not done in years. No autolyse, 10 minutes of slap and folds, 3 sets of SF’s 20 minutes apart where the minced; fresh rosemary, clove of garlic and sun dried tomato were incorporated on the first fold.
There was the 30 minutes of counter ferment and then into the fridge for 3 hours to develop. We took the dough out 2 hours before we formed it into 3 pizzas and one batch of Parmesan and Pecorino cheese, herb and Mojo de Ajo twisted bread sticks.
Docked and brushed with Mojo de Ajo before par baking
Pizza topping included hot Italian sausage, pepperoni, 3 fresh peppers; jalapeno, Hatch Green and red bell, 3 cheeses; Mozzarella, Pecorino and Parmesan, caramelized, mushrooms and onions with a garnish of green onion and fresh basil flowers.
We par baked the crust for 3 minutes at 500 F between 2 stones top and bottom and loaded the crust up and finished them off in another 5 minutes. The crust wa super thin and crisp – just the way we like it.
Very thin and crsip crust - no bending allowed even when piled high with toppings.
The bread sticks happened when we ran out of pizza toppings besides the cheeses. My daughter sliced the last already rolled out pizza crust into strips with the pizza cutter. She then brushed on the garlic infused olive oil, put the grated Parmesan and Pecorino cheese on and then the fresh basil flowers.
She folded the strips in half to enclose the goodies and then twisted them to make them prettier than normal. Baked these at 400 F right on the stone and then dipped them I pizza sauce to really top them off – delicious.
Pizza #3 and some bread sticks.
My daughter said the crust was good but only middle of the road in all of our crust efforts over the years - likely due to not being retarded overnight. It was easily pliable yet strong enough to work with, easy to roll out very thin without tearing even one hole. All in all, a good treat on a Friday night.
And a salad.
Yeast Water and Poolish
Pinch of ADY
Levain % of Total
T. Dough Hydration
Whole Grain %
Hydration w/ Adds
Add - Ins
I T of chopped fresh rosemary, 1 clove of minced garlic and 2 T of
sun dried tomato was the fold in at the first S&F.