The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pizza using Floyd's pizza dough recipe

beanfromex's picture
beanfromex

Pizza using Floyd's pizza dough recipe

 

I used bacon, purple onion, red peppers, italian cheeses from Sargento's and an italian spreadable tomatoe paste from a tube. It worked great..so much better than whatis available from the local pizza chains. 

KNEADLESS's picture
KNEADLESS

Being half Sicilian and from the Chicago area, (the pizza capital of the world!) I have made my own pizza for many years. I am a traditionalist when it comes to toppings, (no pineapple, chicken, ham,or Tandori sauce for me!) Lately I have been using Rose Beranbaum's recipe for the crust which involves partial baking before adding the toppings, and I really like it.

 

For the base sauce, I use Pastorelli brand, which has a really nice, spicy kick.

If I could only have one food to eat for the rest of my life, I would pick pizza.

 

George

 

 

beanfromex's picture
beanfromex

 May I ask about this partial baking method? I am not aware of it.  Could you please give the the info on :

How long for the partial bake

At what temperature.

 Thank you.

 The tomatoe paste I found here in southern mexico is CIRIO from Italy. This is a new product here, and I really liked the ease of the tube and the taste . The name brand you mentioned is not available. (tomatoe paste only has come on the market the last year or so, prior only tomatoe sauce was available)

Thr first time I did pizza, I used Floyd's recipe. This product is easier, and they only use tomatoes and salt. 

 I have not been a big pizza eater in life. But when in Canada a couple of years ago got hooked on pizza-pizzas version of my favorite toppings. 

The good thing about pizza is that the ingredients are available here in southern mexico AND it has a "back home" taste.

I also agree with you re tandori and pinapple,.but, to each their own, I am sure my version makes some people shudder.

I did try a "designer" pizza at one of the italian chains here, it was smoked salmon, capers and cream cheese...horrible!!!!!!!!

Be well. 

KNEADLESS's picture
KNEADLESS

The pizza is spread on an oiled pan.  The oven with stone(s) is heated to 475.  Before putting on any ingredients, the pan is put on the stone for 5 minutes, then removed from the oven.  The toppings are added and the pizza goes back in for 5 more minutes or so.  You end up with a thin, crisp crust.  For full details got to page 190 in TBB.

 

George 

auzziewog's picture
auzziewog

I make my pizzas as well and I used to sweat over a hot stove until I discovered " Roasted Garlic and Tomato Salsa's" made by  "Old El Paso" , what a wonderful Australian name that is - but it works great - I just spread it on top and then put my - cabanossi sliced - ham - I am not Sicillian - anchovies - cheese but no pines on it and it works like a dream - I like thick crusted pizzas and intending to use my no knead bread recipe as a base and see how that goes - Orro

 

Gerry

 

Thegreenbaker's picture
Thegreenbaker

I have made this dough a few times now and I always have the same problem.

My dough is so soft it sticks to thebench, the back of the baking sheet etc and wont come off onto my bakin stone when I need it.

 

I am beginning to think it is because I put too much toppings on it. But it is toooo soft and does stick very much, but makes such great pizza base!

Once I made the pizza so big (in diameter) that it wouldnt budge off the board, so I had to flip it off onto the stone and ended up with a Calzone instead.

 

Twas very yummy thugh :)

 

 

beanfromex's picture
beanfromex

Gerry:

 Old El Paso is not available here. I did see a jar of pizza sauce once, many years ago. I assumed the grocery store had ordered incorrectly, as I never saw it again.

Mexicans tend NOT to be home bakers due to many not having ovens, yeast not easily being available .

Thegreenbaker:

I literally let this dough fall from its storage bag, pam sprayed pizza plate. I then scultpt the dough around the plate.  Having made this three times now, I cannot image me having the skill necessary to get this  into the oven, without a huge sticky mess.

Note. I have even started oiling my pizza dish as I find a coating of Pam is not enough and it still sticks in places.

Good luck with future efforts. 

 

Thegreenbaker's picture
Thegreenbaker

Hiya beanfrommex,

 

I have discovered cornmeal :)

 

the bread and pizza bakers friend :)  Also, I tend not to make one gigantic pizza, I make 3 decent sized ones and have left overs!

 It is the yummiest pizza I have had though.  The douch is smokey, the vegies cooked to perfection and the cheese sooo good :)

 ooooh, now I want pizza for dinner!

 

next week maybe!

 

thegreenbaker 

beanfromex's picture
beanfromex

Thanks for the info. I will try it next time.

TBB is on my "to buy" list when I next travel to Canada.  I hage yet to decide if I am buying a pizza stone, I have to investigate it more.

 Regards from Tabasco.

Thegreenbaker's picture
Thegreenbaker

I would say buy a pizza stone.

 

My bread and pizzas have been even better sinthegreenbakerce buying mine :)

 

they taste better and are more crisp. :)

 

 

beanfromex's picture
beanfromex

I will take you up on your suggestion.

I will buy one in Canada in June.

I will let you know the results by the end of june.

 Thanks

Regards from southern mexico