The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

12/8/09 -Pizza

  • Pin It
breadbakingbassplayer's picture
breadbakingbass...

12/8/09 -Pizza






Comments

SylviaH's picture
SylviaH

Looks deelish, I could go for a slice right now!


Sylvia

Nickisafoodie's picture
Nickisafoodie

Can you tell us what your hydration ratio is, or better yet the dough recipie and bake temp of the oven?  Looks fantastic!!

avatrx1's picture
avatrx1

When is dinner?  I'll be right over.  What recipe did you use.  It looks like a ciabatta?


-susie

breadbakingbassplayer's picture
breadbakingbass...

It's about a 68% hydration dough with some scrap dough, firm sourdough starter, bread flour, AP flour, a tiny bit of semolina flour, etc...  The dough was mixed at night and refridgerated overnight, then in the morning taken out to proof on the counter for about 8 hrs...


As for baking, I placed the baking stone on the 2nd rack from the top, preheat at 550F with convection.  Please an overn thermometer on the stone... When it reaches 550F, turn on the broiler for another 15 minutes.  Make sure that when you take out the oven thermometer before you slide the pizza directly on the stone...


I'll dig up the recipe when I get home tonight...

Marni's picture
Marni

What are those toppings?  They look great. 


Marni

breadbakingbassplayer's picture
breadbakingbass...

Thanks!


Grilled marinated artichoke hearts, fresh lightly salted mozzarella, tomato sauce with crushed tomatoes, chili flakes, garlic powder, dried herbs, olive oil, salt and pepper...

ques2008's picture
ques2008

lovely pizza.  you can tell it's homemade too!

breadbakingbassplayer's picture
breadbakingbass...

Here's the recipe:


100g scrap dough (extra baguette or ciabatta dough.  I used ciabatta dough)


30g active firm sourdough starter


200g bread flour


200g AP flour


272g water


8g kosher salt


12g semolina flour


Sauce:


1-28oz can of crushed tomatoes, chili flakes/salt/pepper/dried fines herbs/garlic powder or fresh garlic/olive oil.  Combine all ingredients, place in fridge overnight.


Toppings:


Grilled marinated artichokes


Fresh lightly salted mozzarella


Directions:


Night before baking (around 10:30pm):


-Mix all dry ingredients, and water together in large bowl into shaggy dough, with wooden spoon, cover and and autolyse for 30 mins.


-After autolyse, mix in the scrap dough and sourdough starter, cover and let rest for 10 minutes.


-After rest, knead for 5 minutes.


-Divide into 2 equal portions, and place in individual lightly oiled plastic containers, and refrigerate overnight.


Make sauce: 1-28oz can of crushed tomatoes, chili flakes/salt/pepper/dried fines herbs/garlic powder or fresh garlic/olive oil.  Combine all ingredients, place in fridge overnight.


Bake Day (before you go to work around 8:00am):


-Take containers of dough out, place on kitchen counter and go to work...


Bake Evening (around 6-7pm)


-Place baking stone on 2nd from top rack, Preheat oven to 550F for 30 to 45 minutes.  After oven reaches temperature, turn on the top broiler for another 15 minutes.  I would like to credit SteveB over at Breadcetera for the broiler technique: http://www.breadcetera.com/?p=65


-Take out pizza sauce out of fridge, and cut up mozzarella into 1/2" cubes, cut artichokes into 1/8 wedges.


Preparing the Pizza:


-Turn dough out onto a lightly floured surface, stretch into 12-14" round, and transfer to a wooden pizza peel lightly dusted with semolina flour.  Do not flatten the edges of the crust.  Just stretch out from the center.


-Quickly, Put enough sauce dougn to lightly cover center of pizza, leaving at least 1" of crust uncovered.  Place the desired amount of cheese, and a few artichoke wedges.


-Just before putting the pizza in to the oven, turn off the broiler, and turn the oven back to 550F.


-Place pizza directly onto pizza stone and bake for 6-7 minutes.


-Take pizza out, cut, and enjoy...  Then make another one...

avatrx1's picture
avatrx1

I'm not clear on what scrap dough is?  How do you happen to have leftover dough, or are you referring to left over bread?  Wouldn't you specifically have to keep uncooked / baked dough around?  I've never done that.


sorry for the dumb questions.


-susie

breadbakingbassplayer's picture
breadbakingbass...

No problem.  Scrap dough is when you make a batch of say french bread, and cut off a piece of the dough, and reserve it in the fridge to flavor another batch...  I have a batch of scrap dough that I add to my yeasted breads.  It's probably about 2 months old, and has been through a few evolutions...

grantmasterflash's picture
grantmasterflash

The dough "looks" tough, is it? I don't want to be gnawing on my pizza for too long.


Pictures can be deceiving thogh.

avatrx1's picture
avatrx1

Does this work kind of like using a starter that has lost it's zing from not being fed for awhile?  I"m referring to starter that CAN be used if fed, but is rather dormant.


I'd be interested in the process of doing that if you get a moment.


Does this really impart a noticable different in flavor?


thanks,


-susie

breadbakingbassplayer's picture
breadbakingbass...

This pizza was probably my best pizza ever, and the dough was not tough at all...  The outer crust was cripsy, and the crumb was airy and very slightly chewy...