The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bouabsizza

mcs's picture
mcs

Bouabsizza

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

Comments

LindyD's picture
LindyD

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.

mcs's picture
mcs

Go ahead and lick the screen.  I won't tell anyone.

de3montecarlo's picture
de3montecarlo

Nice pizza. can you share your dough's recipe?

mcs's picture
mcs

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.

AnnieT's picture
AnnieT

Lovely, Mark! Now that's what I should have done with the super wet dough I tried to wrangle into baguettes last week! A.

mcs's picture
mcs

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.

dmsnyder's picture
dmsnyder


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.



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

mcs's picture
mcs

...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.

AnnieT's picture
AnnieT

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.


mcs's picture
mcs

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.

LeeYong's picture
LeeYong

Looks divine!

calliekoch's picture
calliekoch

And I bet it's easier to shape than those baguettes :)


I'm going to try this soon.


Callie

mcs's picture
mcs

...(which is not always the case) I think you did OK with the baguette shaping. 

ehanner's picture
ehanner

Gotta love that high heat. Delicious!


 


Eric

mcs's picture
mcs

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.

hansjoakim's picture
hansjoakim

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?)!

mcs's picture
mcs

They both seem equally difficult to pronounce so I think I'll have to see which would better suit the look.

SylviaH's picture
SylviaH

Love the name..like Hans I can't wait on the (Bouabzone?)..I like that name too!


Sylvia

calliekoch's picture
calliekoch

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

dosidough's picture
dosidough

"...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

mcs's picture
mcs

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