The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Trying a new pizza recipe

  • Pin It
Norman's picture
Norman

Trying a new pizza recipe

I'm new here and after reading quite a number of posts, I decided to try some recipe for a pizza with a 70% hydration.  Anyway, I think that's what I did. I started this morning with a preferment or sponge, sorry for my ignorance, I mixed some bread flower with warm water, salt, yeast and sugar.  The hydration on the sponge was a 100%.  I left it in the kitchen counter for about 6 hrs and then I did the final dough. 


I used 308 gr of bread flower, 209gr of warm water, a 1/2 tsp of yeast (instant), 1tsp of salt and sugar and I guess close to a tbsp of olive oil. I mixed all the ingredients using the hook on my kitchen aid and I added the sponge too.  I kneaded it for about 20 minutes or so, until the whole dough came off clean of the bottom of the bowl. I put a little flower to folded the dough and make a ball with it and then I put a little olive oil.  I'm putting a picture, even though the flash does not let to see good the surface of the dough.  Tomorrow I'll make the pizza and I'll put some pictures. Thank you to everyone here for posting recipes and experiences.  I'll see tomorrow how is going to be.


Norman.

breadinquito's picture
breadinquito

and well done! you gave "the big step" which is to write your first blog aware of being a beginner ....I' m sure that the most you practice the most you 'll delight us and you'll get more confidence..my brother in law live in Little River, SC and a couple of years ago came for some holidays, I teached him how to make sourdough starter but gave up soon....passion is one of the main ingredients every baker (no matter at what level) should feel....Happy baking from Quito. Paolo


 


pd: a pic of the final result would be fine, next time you post...cheers! saludos saluti

Norman's picture
Norman

Thank you (grazie) Paolo. 


I took a picture this morning of the pizza dough that I did yesterday.  Is about 9:27 am eastern time here in USA.  I'm planning to take the dough out of the fridge around 3pm, give it about 3 hours or so before baking. I like the pizza to be simple, I don't like to put too many toppings, actually my favor is just plane with mozzarella cheese.  I think I'm going to do this one with mushroom, saute sweet onions and roasted peppers.  Will see, I'll add a picture of the final product tonight. 


Norman.


breadinquito's picture
breadinquito

I can already smell your pizza, inspite of the distance! :-) the yeast did their job...no doubt about it!


 

Norman's picture
Norman

I have to say the pizza came out pretty good, nice taste in the crust and I made it with sweet onions, mushrooms, black olives, mozzarella and I made the sauce with stewed tomatoes, salt, sugar, crush red pepper, pimenton(a pinch) crush pepper and oregano.  The only thing that did not came out well was the bottom of the pizza, was not crunchy and a little pale.  I know why, I put my oven at 500 F and let it set after it got that temp for about 20 minutes.  But I put my pizza pan on top the stone and I think I should have cooked it on top of the shelf instead.  Either the stone wasn't hot enough or put it a pan on top of the stone is too much for the heat to go through.  Anyway, I'll try again, this time either I'll cook the pizza directly on the stone or on my regular pizza pan and I put it on top of the oven shelf.  I'm in process to build my own pizza peel, I have everything, the problem it is quite cold right now in my garage to do the pizza peel, hahaha.  Here are the pictures of the pizza.


Norman.


Postal Grunt's picture
Postal Grunt

You're really very close to baking the pizza of your dreams. Instead of cooking your pizza in the pan, flip the pan over and place a sheet of parchment paper over the bottom of the sheet pan. Place your dough on the pan, brush the edges of the dough with some olive oil, and sprinkle some grated parmesan or romano cheese on the interior of the dough. Pre-bake that dough for about 7 to 8 minutes or until the cheese starts to show some color.


Remove the pan and dress your pizza with restraint. Then load the pizza onto the stone by pulling the parchment paper off the pan and onto the stone. After about 8-10 minutes, pull the paper out from under the pizza and bake for at least another 8 minutes, longer if you want.


At the end of your bake, the pizza can be slid off the stone onto a cutting board or the bottom of your previously used pan. In either case, let the pizza cool off for a few minutes before you slice on a cutting board.


You'll have a nicely browned bottom crust from cooking directly on the stone. The pre-bake will help prevent a soggy top crust. The grated cheese that you sprinkled will help keep your toppings in place and not falling on your lap. Try that out the next time you bake a pizza. It works.

Norman's picture
Norman

I'll try that.  I'm in the process of building my own pizza peel and then I can just stretch the pizza on the peel and then slight it onto the pizza stone.  If I do that I don't need to precook the pizza right?  In any event, I'll thank you for taking the time and comment on my pizza and given me some valuable advice.  I've been making pizza for a while, but I'm always trying to do better and get better results.  I found this site incredibly knowledgeable, with tons of information and cool people that are ready to help you.  Thanks again Postal Grunt and Merry Christmas to all!


Norman.

ericdeeter's picture
ericdeeter

Norman,


Your pizza looks great.  I've been making pizza for years but have been the "load on the topppings" school of thought.  I've also been more of a "close enough" dumpning in ingredients for the crust.


My crusts haven't cooked well in our new oven & my wife has been complaining.  We recently put together a pizza that had pear slices and blue cheese so I pre-cooked the crust since we expected to get a lot of moisure from the pears.


I rolled it thin and slid it on my baking stone - 5 minutes at 350.  We put toppings on (sparingly) and turned up the head to 425.  Baked it for 8 minutes & it turned out great. 


Since then I've been pre-baking my crusts and have had great results.  Over Thanksgiving weekend I even baked up about 15 small ones which we took to my daughter's for our Sat. afternoon get-together. 


Since hanging out here I'm becoming much more precise with my bread making.  I'm moving to using weight rather than volume or "guesswork". I may have a go at your method and let my dough develop over a longer time.


 


Eric


 

Norman's picture
Norman

Eric for looking at my post.  The pizza with pears and blue cheese sounds very good.  I'm thinking to do one with bechamel sauce, roasted tip of asparagus and a little crumble of Gorgonzola cheese.  I still not quite there yet in making bread or pizza, I'm looking for big holes in my bread and more airy inside, so far the bread comes out good, good flavor but a bit dense or slightly rubbery, I guess.  I need to look for recipes, even though I've been using a digital scale for measuring the flower and the water for the proper hydration, but still not good enough.  I don't know if it is my folding or shaping the bread good enough, but I'm still looking for that perfect bread, at least what I consider a perfect bread.  I'm planning to make a quick pizza tonight, I already made the preferment, equal amounts of flour and water and later on I'll mix all together and make the final dough. I won't let it rest in the fridge over night, cause I'm planning to use it tonight, but I 'll give it a good 3 to 4 hours proofing.  I may post some pictures of it, this time it will be a quite simple pizza, tomato sauce (home made) and fresh mozzarella and green olives.  Ok, thank you again for your respond.


Norman.