The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Loaded Pizza

dabrownman's picture
dabrownman

Loaded Pizza

Pizza is one the special favorites we make when my daughter brings her sorority sisters home from college for pizza night.  What they don't expect is a very thin crust that is sourdough, has whole wheat and garbanzo flour, sun dried tomatoes, fresh rosemary and garlic in it.  They also can't believe that they can make their own from a wide range of toppings, most of which are home made including spicy sauce -  and they can load it up with worrying that the crust will not be able to handle it.

This baby is loaded!!!  Lots of sauce, caramelized onions and mushrooms, roasted red green and spicy peppers, home made Italian sausage, pepperoni, Pecorino, Parm and Mozz cheeses, olives and a few other things hardly worth mentioning - except the fresh opal basil on top after the pie came out of the 500 degree oven.  The key is to pre bake the pie crust on a stone for 3 minutes before taking it out, quickly brushing on a thin coat of garlic oil before letting folks load up what ever they want  on top - before chucking the fatso back into the oven for 4 minutes or so to finish browning it off.

Comments

basslakebaker's picture
basslakebaker

Your pizzas look great, but every time I see a pizza that size that isn't round, I wonder why the baker didn't spin out the dough.  If you throw it up in the air, giving it a spin and catching it on your knuckles again, you can get it to the proper size and thinness without smashing it down.  The spun dough seems to rise more evenly and tastes better to me than dough that was manhandled flat.  There is probably another school of thought on this, but I think you should try spinning it out.  It isn't that hard to learn.  Practice with a damp washcloth or dish towel and I believe anybody could spin dough out with a minimal amount of effort.  I believe it will make your awesome pizzas even better!

dabrownman's picture
dabrownman

have always said spinning is for show only.  No one does it in real life. They certainly don't do it in Italy.   There is no need to with proper dough and gluten formation.  This dough is very wet and light with all the GB flour in it. I have to add WW flour just to get it together .  I gently form it out with my fingers in about 30 seconds.  This is a very thin crust - throwing it in the air would tear it for sure.  It is not at all like regular Pizza dough. I could do rounds, and often do,  but this one was actually made by a college girl who had never done it before.  I think she did pretty good first time out.  I'm sure spinning is fun, but not at all necessary.  We can agree to disagree and still enjoy a good pie - No?

basslakebaker's picture
basslakebaker

Si.... but, yes!, people do it in real life... we do... and I'm just saying that I have compared and liked the results from spun out dough... but I see this is a different type of crust.  I admit, I like a nice bready New York style crust.  Bread is kind of a passion of mine.  But, I think I would like to try this kind of pizza, too.  Our dough will spin pretty thin.  It's soft, silky, stretchable, but not very crackery.  I'm going to look back and see if I can try to make yours.   :)

dabrownman's picture
dabrownman

fresh rosemary, sun dried tomatoes and chopped basil in the dough can be a problem too.  I put about 1 T each in the dough, chopped very fine, and sub about 1/5 the flour with equal parts Garbanzo  and WW flour.  I'm not sure what your standard  pizza dough is but if it is NY style this will be close to what we used the other night.  If you can spin it will be the perfect pie!  I can't get a thinner crust that will hold up to loaded toppings.

I still freak out over the 100% garbanzo flour pizza that is so thin you pour it into a round pizza pan which is covered with a pool  (1/8 inch deep) of olive oil and you bake it without toppings at a high temp for 40 minutes or so. Then you top it simply after the bake.  Had it in Naples and it was really different.  No spinning that.  Never seen it here in the states either.

basslakebaker's picture
basslakebaker

That sounds very interesting.  Did you ever try to make it?

dabrownman's picture
dabrownman

I saw David Rocco make it on his Dolche Vita cooking show on Food Channel TV the other day.  He made it just like they do in Naples even though he lives in Florence.  A very tasty pie indeed.

dabrownman's picture
dabrownman

different pizzas.  The one I formed was the top one that was unbaked at that time.  It is a little more round than the others :-)  Probably because I have been doing it longer.  Still, you can't get good at anything doing it once every 2 months !!