The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pizza

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Elagins's picture

Imported Type 00 Pizza Flour - Pivetti vs. Caputo

March 12, 2012 - 5:10pm -- Elagins

This past weekend, I finally got around to doing a head-to-head comparison between the two Type 00 Italian flours NYbakers.com sells, and it was a real eye-opener.

First some background.  Until recently, we weren't able to get the Caputo flour since our wholesaler was having problems with his source, so originally, although I wanted to stock the Caputo, all I could get was the Pivetti -- and, frankly, I'm not at all sorry things worked out that way.

rfusca's picture

My first 'creative' pizza.

March 3, 2012 - 7:26pm -- rfusca

Crushed san marzano tomatoes, fresh mozz, spinach, prosciutto, and a egg pizza.  High gluten dough, I like the chew.  Fermented in the fridge for about 10 hours, a few stretch and folds in there, and then proofed for 45 minutes rougly. Combination cooking of cast iron griddle and broiler - total cook time around 4 minutes.  By 'creative', I mean not pepperoni and cheese or such.


Sorry for the thin DoF on the pics, didn't check my aperture first.

mike owens's picture

dead yeast in the pizza dough

February 26, 2012 - 2:15pm -- mike owens

i made some pizza dough the other day that needs to ferment for 3-5 days in the fridge.  i just tapped into a new bag of bulk yeast and because my last container was always fool proof i neglected to proof the yeast. well, it's a bad batch so my dough never developed. i now have two lumps of everything for pizza dough except yeast. any ideas what can be done to put this to some other use, other than letting my cousin hit me with it since it was supposed to be for her birthday tonight?  thanks, mike

pizzameister's picture

Win a Super Peel Contest

February 21, 2012 - 10:08am -- pizzameister

Hi all,

Just wanted to let the group know that we just launched a giveaway contest.  We are giving away two Super Peels to celebrate Pie  (pi) Day. 

All that is needed to enter is to  post a picture of your best (or worst) Pizza Wreck to the Super Peel Facebook Fan Page by March 12, and we will select the winners on March 14th, which is coincident with the Pizza Expo in Las Vegas!  This is just for fun and we are hoping to see a lot of pizza carnage!

PM

Gary

isand66's picture
isand66

It's been a while since I made my own pizza so I figured it was time to make a go of it again.  I have been reading many posts about using 00 style flour and how it really only works best when you can get your heat source over 700 degrees.  I don't have the ability to do that just yet, so I decided to combine 50% Italian Style Flour from KAF and 50% KAF Bread Flour and see what happens.

I adapted a recipe from Peter Reinhart's Artisan Baking Everyday and after a couple of days with the dough balls resting comfortably in my refrigerator I decided to bake a couple of pizzas for lunch this past weekend.

I recently read another blog by  Steve B. at http://www.breadcetera.com where he suggested to put your pizza stone on the highest shelf of your oven and set your oven to broil.  The purpose of this is to get as much heat as possible to be retained by the stone.  I have to say it worked perfectly so give it a try!

I decided to add some pepperoni and some parmesan cheese to add some extra flavor and I do have to say I was very happy with the end results.  My wife did complain that one of the pies was a little soggy which was due to my putting too much sauce on the pie, but I ate it all anyway!

Heres the recipe:

Ingredients

12 ounces Italian Style (00) Flour

12 ounces Bread Flour

2 teaspoons salt (sea salt or table salt)

1 teaspoon instant yeast

2 tablespoons sugar

17 ounces water (90 degrees)

2 tablespoons olive oil

Directions

Combine all the ingredients in your mixing bowl and mix on the lowest speed possible for 1 minute.  The dough should be rough and a little sticky.  Let it rest for 5 minutes so the flour gets fully hydrated.

Knead the dough on medium low-speed (or by hand) for 2 to 3 minutes until the dough is smoother.  Next put some olive oil on your work surface and your hands and transfer the dough to your work area.  Do a stretch and fold and form the dough into a ball.  Divide the dough into 5 pieces weighing about 8 ounces each and form into balls.  Spray the inside of a mini plastic storage bag with oil and seal each dough ball in the bags.  Put them in your refrigerator overnight or up to 4 days.  You can freeze them also for several months if desired.

About 90 minutes before you are ready to bake your pizzas take how many dough balls you plan on using out of the fridge and put them on your lightly oiled work surface.  Stretch the dough balls and reshape them into a tight ball.  Cover the dough balls with either plastic wrap sprayed with cooking spray or a clean lint free kitchen towel sprayed with some water and let them rest until you are ready to bake.

One hour before you are ready to bake pre-heat your oven to the highest temperature and put your pizza stone on the highest shelf possible in your oven.

Prepare your favorite sauce and get your cheese and toppings ready.  I used a simple fresh tomato sauce consisting of 1 can of diced tomatoes with red peppers, salt, freshly ground pepper, oregano, basil, 1/2 of a lemon and a dash of red wine vinegar.  I also used fresh mozzarella, grated parmesan and pepperoni.

Put some bench flour in a bowl and dip each dough ball in the flour as well as your hands.  Flatten the ball of dough on the work surface with your hands first and if desired either use a rolling-pin or pick the dough ball up and using both hands start stretching it out using your thumbs and the back of your knuckles.   Your thumbs should actually be doing all the stretching and not your knuckles.  you want dough to be fairly thin, but not too thin or it will end up ripping.

Turn your oven on broil 10 minutes before you are ready to bake your pizza and get the stone as hot as possible.  Assemble your pie and brush some olive oil on the crust if desired.  You can either sprinkle corn meal or flour on your bakers peel and place the pizza on your peel before putting the topping on it. Alternatively you can put your pizza dough on a piece of parchment paper and slide the peel underneath when ready to put in the oven.  The worse thing that can happen is for your dough to get stuck on your peel and make a mess in your oven, not to mention ruin all your good efforts.

Make sure you turn the oven off broil before you put the pie inside and turn it back to your highest setting.  Let the pizza cook until the crust is blistering and the bottom is nice and brown.

I strongly advise not to put too much sauce on this style of dough or you will end up with a soggy mess.  Less is actually more in most cases of making a good pizza.

This dough is also excellent for making calzones which I did a few days later.  I added some grilled chicken, mozzarella, ricotta cheese mixed with basil, oregano and garlic salt and parmesan cheese inside and baked at 400 degrees for around 25 minutes.  Just make sure you use a little water to seal the dough and cut some air slits on the top so the dough doesn't built up too much pressure.

I hope you give this recipe a try yourselves.  It is actually fun to make and relatively easy.

This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting

You can see some of my other posts at my other blog at www.mookielovesbread.wordpress.com

dabrownman's picture
dabrownman

Pizza is one the special favorites we make when my daughter brings her sorority sisters home from college for pizza night.  What they don't expect is a very thin crust that is sourdough, has whole wheat and garbanzo flour, sun dried tomatoes, fresh rosemary and garlic in it.  They also can't believe that they can make their own from a wide range of toppings, most of which are home made including spicy sauce -  and they can load it up with worrying that the crust will not be able to handle it.

This baby is loaded!!!  Lots of sauce, caramelized onions and mushrooms, roasted red green and spicy peppers, home made Italian sausage, pepperoni, Pecorino, Parm and Mozz cheeses, olives and a few other things hardly worth mentioning - except the fresh opal basil on top after the pie came out of the 500 degree oven.  The key is to pre bake the pie crust on a stone for 3 minutes before taking it out, quickly brushing on a thin coat of garlic oil before letting folks load up what ever they want  on top - before chucking the fatso back into the oven for 4 minutes or so to finish browning it off.

tfranko29's picture

Sourdough Covered Pizza

January 27, 2012 - 8:11pm -- tfranko29

Hi Gang,

I'm nuts for starters lately...I got 3 going!   Today we made a covered pizza with my first starter I started, I have 2 more on the ready!   I'm NUTS for the starters.  Tomorrow I'm making Chad Robertson's French Country Bread,  levain is rising as we type, but for now if you have time, please check out the wife's blog, she posted nice pics of the covered pizza!!!  you gotta try one

 

CountryWoodSmoke's picture

Cheap and easy built wood oven

January 24, 2012 - 4:01pm -- CountryWoodSmoke

Here's my wood fired oven I built last spring. I love using it, and have a blog on cooking and baking.

http://countrywoodsmoke.wordpress.com/

I make lots of my own bread, and have a favoured overnight sponge bread recipe I use.

Have a look at my build and see how cheap and easy it can be to have your own wood fired oven.

Cheers

Marcus

 

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