The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pizza

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Neo-Homesteading's picture
Neo-Homesteading

 


This is something I recently decided I had to finally try. I saw it on an episode of Good Eats, and decided it was really a great idea, especially since its 85 degrees in my house right now. Throughout the years I've actually found a surprising amount of Alton Browns recipes to be really good so I tried out his recipe with a few differences. I made more of an "American style" pizza with a sourdough crust lots of sauce and spicy sausage. It really was pretty incredible. Although I've made it a few times since I'm still mastering the art of...not setting my dough on fire. One night I even made these little pizza buns on the grill as well. 


 



 


External Link to blog post and recipe: http://neo-homesteading.blogspot.com/2010/07/grilled-pizza.html


 

nicolesue's picture

All Purpose Flour vs Bread Flour - Pizza

July 6, 2010 - 7:35am -- nicolesue

What is the best flour to use for pizza? I tried Peter Reinhart's recipe using bread flour, and it was kind of eerr... chewy... while using all purpose flour yielded a softer nicer dough..... just wanna know, what do you guys use? Which is better, and why is bread flour so chewy? btw - i'm aiming for a thin crust pizza...thanks.


Sue

Nickisafoodie's picture
Nickisafoodie

 


Pizza baked home at 650 degrees





Ever since reading about Jeff Varasano and his obsession for the perfect pizza I find myself regularly revisiting his sight and learning more every time: http://www.varasanos.com/PizzaRecipe.htm  The sight is highly educational and a fun read and recommended by many other Fresh Loaf posts.  There is lots to learn from this sight including dough hydration (very wet), hot oven (how to modify yours at your own risk!), flour types, use of a starter and several days of cold fermentation, dough technique, aspects of creating a superior sauce, homemade mozzarella, toppings, and pizzeria ratings and technique, technique and more technique.


His holy grail is a 2-3 minute pie at 850-950 degrees - obtained in his home oven by rigging the cleaning cycle to stay on such ovens being designed to reach up to 1000 degrees to burn off any spills.  I have made very good pizzas at 550 degrees in my oven baking at 7 minutes or so.  I easily rigged my oven as Jeff did.  As others on this site have said proceed at your own risk and every kitchen should have a fire extinguisher near.  I am very happy with a 4 minute pie at 650-700 degrees rather than seeking 850-900 degrees (someday).  Preheating to 650-700 can take 80-90 minutes and longer to get to 800 plus temp.  Use of an inferred thermometer nails the temp.  After all is said and done I find the higher temp pie to be far superior to pies coming out of a standard 550 degree max oven, even though I have made some very good pies in a standard oven with stone.


If you get past the angst of the oven, then the trick is to use dough that is very wet as it can stand up to the heat and still be crisp on the outside and moist on the inside.  My experience has been that an 80-85% hydration works well.  And following Jeff’s method of storing in portion sized plastic containers in the refrigerator from 3-5 days to give the dough superior flavor. 
After trying his technique for dough mixing many times I was not getting the proper dough development.  I found this YouTube video “That's Alotta Ciabatta! Start to Finish” http://www.youtube.com/watch?v=v24OBsYsR-A which shows how to make 90-95% hydration Ciabatta using the flat beater for most of the mixing and eventually to the dough hook.  Having used this technique several times, I can say it is the way to go on high hydration dough and achieving the window pane effect.


My recipe is simple:
Build Starter: 120 grams total consisting of 60 grams of rye and 60 grams of water (note: you can use 100% white flour.  I prefer having up to 20% divided evenly among whole wheat and rye which adds a subtle flavor profile.  And my starter is 100% rye).  After five hours to build to peak activity add the following:
60 grams (10%) whole wheat
472 grams (80%) bread flour
410 grams water
15 grams of salt (2.5%, higher than the typical 1.75% for bread)
3 grams of yeast (.5% given the use of starter)
Total 1,080 grams, enough for three 12”-14” pizza rounds at 360 grams each
See links above for mixing technique (YouTube) and storage on Jeff’s site.  The sights are worth a look for any baker using high hydration dough, and pizza lovers.  Jeff has opened his own pizza place in Atlanta, Ga which seems to be getting great reviews.  His story of a passion that turned into his business calling is very interesting.  I found it inspiring to read and learn as we all do when sharing our experiences…


 



 

dmsnyder's picture
dmsnyder

I usually don't get to bake during the work week, but this was a slow week so I got some afternoon time at home. Last night, I made pizza with dough I froze a couple weeks ago.



I had used Peter Reinhart's formula from BBA. I'm going to get the hang of stretching pizza dough yet. My wife generously consented to eating pizza once a week or so, providing me more opportunities to work on it. She is so supportive ... at least in agreeing to eat one of her favorite foods.


Yesterday afternoon, I also mixed the dough for San Joaquin Sourdough and baked it this afternoon.



San Joaquin Sourdough with peaches and nectarines from this afternoon's farmers' market



Crumb


 I made this with a firm (50% hydration) starter that had been refrigerated for 6 days. I did not refresh it before mixing the dough. It was plenty active.


Because I used a firmer starter than my usual 75% hydration, I increased the water by 10 gms to get my usual dough consistency. I kept the same ratio of starter to flour by weight, so the actual amount of pre-fermented flour was higher than usual. The flavor that resulted from these variations was slightly but noticeably more sour.


It's been fun, but I'm back to my customary work schedule for the rest of the week.


David

Newfieguy's picture

Transfering dough to the stone - CALLING ALL PIZZA MAKERS!

May 20, 2010 - 10:01am -- Newfieguy

OK so this past week I make a wonderful ciabata with the recipe going around in here.


It turned out heavenly!  I am still a newb when it comes to making bread other than my own bread so I was very happy to see this one turn out so well!  I tried to post a few pics but managed to botch that up some how as well!

breadbakingbassplayer's picture
breadbakingbass...

Hey All,


Just wanted to share with you some recent bakes.  Enjoy!  Sorry no recipes.  Please bug me if you want any of them.


Tim


4/2/10 - Pane Casereccio di Genzano, Poilane style miche, Olive Bread.  The olive bread did not turn out well...  Sorry no crumbshots for these.



4/4/10 - Cottage Loaves





4/6/10 - Pane di Matera (Durum bread).  This is my poor attempt at this bread.  It's really difficult to shape.  Mine looked horrible, but they tasted pretty good...  More info here: http://www.youtube.com/watch?v=ng4jnGnLTb4 and here: http://mollicadipane.blogspot.com/2008/12/il-pane-di-matera_7869.html





4/7/10 - Breadcrumb Bread...  This is another attempt at doing the Pane di Matera shape, very slightly more successfully, but not quite there yet...




4/8/10 - Olive Bread...  Sorry no crumbshot...  My friends said it tasted really good...




4/11/10 - Pizza.  Mushroom, and Artichoke, and Jamon Serrano...






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