The Fresh Loaf

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And, finally, back to the beginning

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GSnyde's picture
GSnyde

And, finally, back to the beginning

As the year ends, and I look back, I see the start of my baking experience. And it’s Pizza! Making pizza is part cooking and part baking. Pizza is a good segue, a path for a cook to start becoming a baker.


My last bake of the year was two pies: a main course pizza of sausage, fresh Mozzarella, and two sauces, and a “dessert pizza” of Bosc pear, Walnuts and Gorgonzola cheese, drizzled with a Balsamic reduction.


The sausage pizza features a dough made with Stan Ginsburg’s personally imported Tipo 00 flour, fresh homemade pesto, the tomato sauce from TFL’s Pizza Primer, and homemade Turkey sausage from a recipe Brother David provided to me some time ago. I hadn’t planned on two sauces until I saw the beautiful fresh basil at the store, and we already had pine nuts and fresh Parmesan, so what was I to do?


I painted a “tricolore” pizza.


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Then added sausage and Mozzarella.


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And baked it on the stone for 10 minutes at 500F.


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The other pizza was really special. Beautiful pears, walnuts and delicious mild Gorgonzola. After baking, it was drizzled with Balsamic syrup I made by boiling down some good Balsamic vinegar.


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Both pizzas were enjoyed with good friends and good wine. I look forward to more such meals in the new year. And I look forward to sharing baking ideas and experiences with all of you, my TFL compadres. Thanks for all the good times, the support, and the guidance.


Wishing you and yours a very Happy New Year, as the sun sets on 2010.


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Best,


Glenn

Comments

breadsong's picture
breadsong

I've added another resolution to my list for 2011: Make pizza like Glenn's!   :^)
from breadsong

SylviaH's picture
SylviaH

Great looking pizza's and a view to enjoy, perfect.


How do you like the T 00 flour, as compared to AP..you can blend the two..but it's still not going to taste as good as wood fired..'snicker'...you know I love your baking and just had to do that..after all I learned it from a previous post of yours and I've just had a hugh glass of wine : ) and a long day!  


Seriously, your pizza's look fantastic and the view too! What a perfect choice for the new year. 'Pizza's Rock' and will be even bigger in the new year ahead!


Happy New Year!  


Sylvia

GSnyde's picture
GSnyde

This pizza was real good.  My dough recipe was a combo of Reinhart's Neo-Napolitano and Stan's recommended 57% hydration.  I only put in a tablespoon of EVOO and half a tablespoon of homey.  The crust edges didn't poof up as much as I like, maybe because I didn't knead to sufficient gluten development, or maybe because I overhandled in shaping, or maybe because I needed more yeast, or maybe.... 


Next time I'll go with no fat and sugar.


Wish my oven could go to 800F.  Some time in the next few weeks, we are going to a friend's place with a WFO, and I'll try out my dough in serious heat.


Glenn

SylviaH's picture
SylviaH

Hi Glenn, thought you might like to know this months copy Jan/Feb Number 135 - Saveur Magazine has a wonderful article on  the 'Real Neapolitan Pizza' (pizza margherita) they give recipes and ingredients listed very nicely.  Also using the recommended brand of tipo 00 flour, which is Caputo, family owned for 86yrs, quality and consistancy unmatched in their flour.  If you like I will message you the recipe they give for making pizza dough with the 00 caputo flour, it does require 7 cups of the flour and makes four 11"-13" pizza's.


You will not only love the heat from the wfo but the flavor is totally over the top for pizza's or anything cooked and, anything can be cooked in one. This flavor can't be achieved in a regular oven no matter the heat..it's the wood. Do try steaks over the wood coals..so different from charcoal or gas grills..I'm rambling and highjacking you post...sorry...I'm excited for your coming experience with a wfo! 


Sylvia   

GSnyde's picture
GSnyde

I've made pizzas in my friend's WFO, and it is great.  It'll be even better with my dough.  Please do send me that recipe.


The pizzas I made were for the contractor who built our house, and his wife--they've become good friends.  He says he'd be happy to build me a WFO.  Maybe some day.


Thanks.


Glenn


 


 

wally's picture
wally

and please pass a slice of pizza to me while we're at it.  I can't keep up with you and your brother's posts - are you sure you haven't quit your day jobs!


You have certainly progressed a very long way in 2010 from a tentative novice to a pretty self-assured baker who's experimenting with many different doughs.


More good baking in 2011!


Larry

GSnyde's picture
GSnyde

Thanks for the compliments and the well-wishes.  Same to you.  I always learn from your blog.


Come on out to sunny (?) California and I'll make you pizza if you make me cheese bread.


Glenn

LindyD's picture
LindyD

Nice way to bring in the New Year, Glenn.   Sharing pizza, wine, and a great view.


Can't ask for much more than that.

GSnyde's picture
GSnyde

Happy New Year!


Glenn