The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pizza

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velogrrrrl's picture

looking for a quick 100% whole wheat sourdough pizza crust recipe

December 2, 2009 - 11:15am -- velogrrrrl
Forums: 

hi all,


 


can anyone recommend a relatively quick recipe to make a 100% whole wheat pizza dough using a sourdough starter?


my starter is out of the fridge and fed, and i want to eat pizza tonight so i can't let the dough rise overnight. i am looking for immediate gratification ;-) or at least a recipe that needs only a couple of hours to ferment/rise. thanks for any recommendations you can provide.


 


cheers,


dana

xaipete's picture
xaipete

Several months ago my husband and I went to ZaZu's, a local, wine-country restaurant, to try one of their wood-fired oven pizzas. This road-house style restaurant which features local, sustainable food is our favorite place to eat out. Unfortunately it's pretty pricey so we only go their for special occasions. We ordered a chanterelle mushroom, Laura Chenel goat cheese, truffle oil pizza garnished with pea shoots that was paired with three half-glasses of local pinots. The whole meal was delicious. Since Friday nights are usually pizza nights here and the chanterelles are currently so abundant and lovely looking, I thought I'd try to re-create that pizza. Unfortunately, my attempt was pretty successful. We're now totally hooked on those pricey chanterelles.



For the crust I used two 6-1/2 oz. balls of Classic French Bread from Peter Reinhart's latest book. Any pizza dough that you like would work just fine.



I think another great base for this pizza would be the quick rustic ciabatta pizza:


http://www.thefreshloaf.com/node/12945/ciabatta-pizza


http://www.thefreshloaf.com/node/3621/quick-rustic-ciabatta-pizza-recipe-full-howto-pics


After shaping each pizza, I brushed it with some White Truffle Oil that I purchased from Costco (I think it was about $20 for a bottle). Just in case anyone wants to argue that this product isn't real truffle oil :-) let me just say that whatever it is, it is absolutely delicious!



I sautéed 8 ounces of sliced chanterelles in a little bit of the truffle oil and used half on each pizza.



I topped each with 2 ounces of Laura Chenel Chabis goat cheese.



I baked each pizza on a well-preheated stone (550º) for about 9 minutes. I drizzled each finished pizza with a little more truffle oil and a sprinkling of kosher salt.


Pea shoots would have been a great garnish, but alas I didn't plan far enough in advance to produce them. I served the pizza with a simple salad of watercress and tomatoes from our garden dressed with an herb-shallot vinaigrette.



--Pamela

fairfieldbread's picture

Semolina as a substitution

October 31, 2009 - 8:47am -- fairfieldbread

I was making dough earlier today and ran short on flour - (I was using all purpose)


So I substituted 1/3 of the flour with course semolina flour. I'll know tomorrow if this was a good move.....wondering if anyone else has done this?.....what do I expect. I would think it would just be a bit more rustic?


thoughts?


thanks
Andy

turosdolci's picture
turosdolci

Sometime ago I took a cooking course in Gargano and Chef Marco gave me a delicious family recipe that I is perfect for a luncheon with friends. 


 


http://turosdolci.wordpress.com/2009/10/31/a-recipe-from-gargano-calzone-con-cipolla/


 


JoPi's picture
JoPi

Here is a short Pizza Baker video titled "Naturally Risen".  I received it from Pizzatherapy.com.  Enjoy!


http://pizzatherapy.com/naturallyrisen.htm

BayCook's picture

DIY Pizza hut.. a journey into the dark, crispy underbelly of the flat cheesy thing

August 29, 2009 - 2:23pm -- BayCook

To begin with, let me say that I'm relatively new at baking.   I worked in commercial food venues for a long time, then left that for a string of factory jobs.  These days, I am self-employed and work out of my home.  (www.sandraydesigns.com) I do high-end embroidery and graphic design for many clients, but food has always been my first hobby.  


And now, open the curtain upon the wonderful world of baking! 

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