SD and YW Semolina Cheese Bread and Pizza with Sun Dried Tomato, Rosemary, Mojo de Ajo and Garlic
With the 110 F days of summer upon us, all baking and most cooking is done out doors on the grill or in the mini oven moved outside. It has been a while since we did pizza on the grill so out went the stone to preheat at 650 F.
The Semolina and Durum Atta really made this dough stand out. My wife said it was the best pizza dough we have ever made at home. The starter was a Yeast Water and SD combination starter that was added to the autolysed dough with the salt, rosemary. grated pecorino cheese and garlic. The hydration was 72%.
After mixing with the KA on speed 2 for 8 minutes the dough was rested for 15 minutes and then 5 S & F's were done on an oiled surface and rested for 10 minutes in a plastic covered bowl in between. The last S&F was done on a floured surface and then the dough was rested for 1 1/2 hours on the counter before being refrigerated for 4 hours.
2 1/2 hours before bake and pizza time, the dough was removed from the fridge and divided into one piece 400 grams (for 2 pizzas) and one 800 gram piece for the bread. The bread was pre-shaped into a batard and then final shaped 10 minutes later an places into a rice floured cloth lined basket to proof.
When ready to bake the bread was up ended onto parchment and the top of the broiler pan that came with it It was then baked in the mini oven at 500 F with Sylvia's steaming method for it for 4 minutes and then the oven was turned down to 450 F for another 8 minutes. At the 12 minute mark the steam was removed the bread rotated 180 degrees and then baked at 400 F convection this time. Every 5 minutes the bread was rotated until done and the internal temperature was 205 F - about 32 minutes total.
It thought the pizza was terrific and I ate a whole one by myself - no problem and I never do that. The crust was the difference. We had grilled some; eggplant and Mexican grey squash, some poblano / red peppers and yellow onions. Other toppings included; sliced green martini olives, reconstituted shitake mushrooms, green onions, pepperoni, basil and home made hot Italian sausage. Cheeses included mozzarella, Pecorino Romano and pepper jack. The sauce was homemade and spicy just the way we like it.
The pizza dough was par baked for 3 minutes and then removed from the grill for a coating of Mojo de Ajo and the toppings befopre being placed back on the stone for 3 more minutes. The crust came out thin and very, very crisp.
The pizza was so good it overshadowed the bread which oddly tasted just like the pizza dough - which was fantastic :-) I see some nice sandwiches in the future and some fine tasting garlic bread that, when toasted, will be perfect for bruschetta. Some lunch with this Italian bread salami, guacamole, chips, pico, carrot, celery, cherries, cantaloupe, corn, radish, pickle and tomato. The formula follows the cheesecake photo that jumped in there again.
|Semolina Bread & Pizza Dough|
|SD & YW C ombo Starter||Build 1||Build 2||Total||%|
|Yeast Water 50, Water||90||0||90||18.00%|
|Levain % of Total||27.00%|
|Soft White Wheat||100||20.00%|
|T. Dough Hydration||72.76%|
|Whole Grain %||48.25%|
|Hydration w/ Adds||71.53%|
|Add - Ins||%|
|1 Clove of Garlic, 1 tsp Dried Rosemary,|
1 T Mojo de Ajo, 1 T Sundried Tomato
1/2 C grated Pecorin Cheese