The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Wonderful pizza dough learned by reading "you guys"

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HeidiH's picture
HeidiH

Wonderful pizza dough learned by reading "you guys"

One again, using the TFL search box and reading a bunch of postings led to my having a really great outcome!  This time it was pizza dough.  

TFL helped me figure out what would work for me and our tastes:

-how much dough to make for a big pizza for two (start with 280 g flour)

-the formula (100% 00 flour, 2% salt, 1.5% yeast, 70% water, 5% EVOO)

-how to manipulate it (stir, 2 stretch & folds at 50 minute intervals, a few hours in the fridge, 2 hours to come back to room temp, then shape)

-how to bake it (on parchment paper trimmed to fit the pizza, on bricks, 550F for 10 minutes)

It was spectacular crust!  You guys rock.  Thank you for sharing so much information here. 

We topped it with homemade fresh mozzarella cubes that had been marinated in herbs/spices, browned loose sausage, sauteed mushrooms/spinach/garlic, and a few shavings of parmesan.  (We can't do tomatoes but didn't miss them at all.)

 

 

DanM's picture
DanM

Oh my, what a nice looking pizza.  I was thinking about the flavours those ingredients would deliver, then you brought me back with the crust - the best bit of a pizza when done right!

Floydm's picture
Floydm

That looks delicious!

longhorn's picture
longhorn

Dough color and the cornicione look very good! Well done! (Well mixed and baked!) 

 

HeidiH's picture
HeidiH

I had to look up "cornicione."  Who knew the puffy edge of the pizza crust had its own name!  So, the "cornice" of the pizza in some ways.  I will tuck the word away to pull out when needed like the also recently learned "spatchcock," which I now regularly do to chickens.  Thank you for the comments and the new word.

thomaschacon's picture
thomaschacon (not verified)

Pizza Hut's new Stuffed Crust Pizza.

Do you think it'd appeal to a more sophisicated clientele if they called it Pizza alla cornicione ripieno di salsiccia?



HeidiH's picture
HeidiH

shudder

longhorn's picture
longhorn

Well, close! YUCK!

longhorn's picture
longhorn

make pizza of that quality you need to know the vocabulary because your dough was nicely done! (Easy to tell from dough color and the cornicione!) In the wood fired oven world one sees a lot of overproofed dough which gives a grayish, pastey crust and less robust spring of the cornicione.

Bake on!

Jay

 

thomaschacon's picture
thomaschacon (not verified)

I've been pronouncing it wrong all these years as CORN-NEE-SEE-OWN-A.

Apparently its: CORNY-CHONE-AY

http://slice.seriouseats.com/archives/2011/01/how-to-pronounce-cornicione.html

mwilson's picture
mwilson

Yeah 'ci' = CH

but I'd like de-emphasise this mis-pronunciation of "e"'s. It's more like EH not AY. I think AY is a bit American-Italian.

so probably more like COR-NEE-CHO-NEH.

Michael (Italophile)