 Submitted by mcs on January 26, 2010 - 4:43pm
I guess that's what I'd call a pizza made with 75% hydration baguette dough. MMMMmmmmmmm! Tomato sauce covered with seasoned chicken, marinated artichoke hearts, mozzarella and parm. Next time you make baguettes, do yourself a favor and reserve some dough for dinner. Tomorrow night will be calzones.
-Mark
http://TheBackHomeBakery.com
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LOL!
Love the name of your creation, as well as its appearance!
We need smell and taste-O-cybers. Licking the screen is not an option.
Oh go ahead Lindy
Go ahead and lick the screen. I won't tell anyone.
Nice pizza. can you share
Nice pizza. can you share your dough's recipe?
this should get you there
Here's the link to the original baguette thread. I preshaped the dough into a boule and placed it into the fridge for the long ferment. 90 minutes before dinner I took the dough out of the fridge (still in the container) to warm up at room temp. At dinner time, after all of the ingredients were prepped and the oven (and stone) heated up, I took the dough out of the container, shaped it and topped it. It went for 10 minutes at 550.
Bouabsizza
Lovely, Mark! Now that's what I should have done with the super wet dough I tried to wrangle into baguettes last week! A.
baguette wrangling
Well then I guess you have something to try next time. Just be generous with the cornmeal or flour on the peel so the pizza slides off easily...Not that I've ever had any issues with that.
Tongue in cheek?
Or just haven't made enough pizzas? ;-)
Lovely pizza, Mark! I've made pizza with leftover dough from Nury's Light Rye as well as baguette dough. Yum.
David
that's it...
...haven't made enough pizzas yet. Let's see, if it took me about 10,000 rolls before I got my shaping technique right, if I make one pizza a night for the next 10,000 nights I should have it down pretty well then. I'll get back to you in 27 years or so.
10,000 baguettes?
If it's going to take 10,000 tries to get the shaping right - I'll stick to my simple sourdough boule! Not sure I have enough years left for such a long time commitment. When I said wrangle I was referring to my ham fisted shaping - the dough had lovely bubbles but I managed to flatten them all, or most of them, A.
that's just me
I'm not saying it'll take YOU 10,000 tries, I'm just saying that's how long it took me. In fact, I'm quite sure most people would pick it up a little quicker than I did.
YUMMYYYYY!!!!
Looks divine!
Looks Delicious, Mark
And I bet it's easier to shape than those baguettes :)
I'm going to try this soon.
Callie
If my memory serves me correctly...
...(which is not always the case) I think you did OK with the baguette shaping.
Looks Tasty Mark
Gotta love that high heat. Delicious!
Eric
yupper
Yes, and I wish it could get a little hotter so the bottom would be a little more scorched. Of course my cheapo baking stone doesn't help that situation out.
Back Home Pizzeria strikes again
I just finished lunch, but now I'm hungry again. Thanks a lot Mark.
Just kidding - the pizza looks fabulous! Anxiously awaiting your Calbabsa (or is it that Bouabzone?)!
I guess we'll have to see.
They both seem equally difficult to pronounce so I think I'll have to see which would better suit the look.
That's a great pie, Mark!
Love the name..like Hans I can't wait on the (Bouabzone?)..I like that name too!
Sylvia
Another way to do Bouabsizza
would be to take the already made baguette, slice it, and make an infinitely classier French bread pizza than the ones in the frozen foods aisle of the supermarket.
Callie
Pheww...
"...took me about 10,000 rolls before I got my shaping technique right"...Now I don't feel so bad that I still get nervous about rolls. A year and a half ago I just wouldn't even attempt them anymore as all I ever made were hockey pucks of lead. Then I got into this site. I mostly credit you and your wonderful videos for learning the skills to approach shaping rolls. I've still got a long way to go but I did make the 3 sets of rolls for a holiday dinner and they were really quite good. Hey I gotta go start that next 9,800 real quick!
Thanks for all you contribute. That Bouabsizza looks great. Was it an open and airy crumb like the baguettes? Ever try a very light brush of truffle oil around the edge just before serving? Ecstasy!
Bake on...
Dosi
thanks you guys
Hans&Sylvia- didn't get to the Bouabzone as planned, will have to try it this weekend
Callie- yes, I suppose that would be a nice French bread pizza. How come you didn't think of that when you were here?
Dosi- I just figured out the dosidough name thing...Anyway, glad you found the videos helpful. The crust was nice and airy and very thin in the center. I've never tried the truffle oil brushing, but it sounds great.
-Mark