The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

SD and YW Semolina Cheese Bread and Pizza with Sun Dried Tomato, Rosemary, Mojo de Ajo and Garlic

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dabrownman's picture
dabrownman

SD and YW Semolina Cheese Bread and Pizza with Sun Dried Tomato, Rosemary, Mojo de Ajo and Garlic

With the 110 F days of summer upon us, all baking and most cooking is done out doors on the grill or in the mini oven moved outside.  It has been a while since we did pizza on the grill so out went the stone to preheat at 650 F.

The Semolina and Durum Atta really made this dough stand out.  My wife said it was the best pizza dough we have ever made at home.  The starter was a Yeast Water and SD combination starter that was added to the autolysed dough with the salt, rosemary. grated pecorino cheese and garlic.  The hydration was 72%.

After mixing with the KA on speed 2 for 8 minutes the dough was rested for 15 minutes and then 5 S & F's were done on an oiled surface and rested for 10 minutes in a plastic covered bowl in between.  The last S&F was done on a floured surface and then the dough was rested for 1 1/2 hours on the counter before being refrigerated for 4 hours.

2 1/2 hours before bake and pizza time, the dough was removed from the fridge and divided into one piece 400 grams (for 2 pizzas) and one 800 gram piece for the bread.  The bread was pre-shaped into a batard and then final shaped 10 minutes later an places into a rice floured cloth lined basket to proof. 

When ready to bake the bread was up ended onto parchment and the top of the broiler pan that came with it  It was then baked in the mini oven at 500 F with Sylvia's steaming method for it for 4 minutes and then the oven was turned down to 450 F for another 8 minutes.  At the 12 minute mark the steam was removed the bread rotated 180 degrees and then baked at 400 F convection this time.  Every 5 minutes the bread was rotated until done and the internal temperature was 205 F  - about 32 minutes total. 

It thought the pizza was terrific and I ate a whole one by myself - no problem and I never do that.  The crust was the difference. We had grilled some; eggplant and Mexican grey squash, some poblano / red peppers and yellow onions.  Other toppings included; sliced green martini olives, reconstituted shitake mushrooms, green onions,  pepperoni, basil  and home made hot Italian sausage.   Cheeses included mozzarella, Pecorino Romano and pepper jack.  The sauce was homemade and spicy just the way we like it.

The pizza dough was par baked for 3 minutes and then removed from the grill for a coating of Mojo de Ajo and the toppings befopre being placed back on the stone for 3 more minutes.  The crust came out thin and very, very crisp. 

The pizza was so good it overshadowed the bread which oddly tasted just like the pizza dough -  which was fantastic :-)  I see some nice sandwiches in the future and some fine tasting garlic bread that, when toasted, will be perfect for bruschetta.   Some lunch with this Italian bread salami, guacamole, chips, pico, carrot, celery, cherries, cantaloupe, corn, radish, pickle and tomato.  The formula follows the cheesecake photo that jumped in there again.

Semolina Bread & Pizza Dough    
     
SD & YW C ombo StarterBuild 1Build 2Total%
SD Starter150153.00%
AP904513527.00%
Yeast Water 50, Water9009018.00%
Total Starter1954524048.00%
     
Starter    
Hydration66.67%   
Levain % of Total27.00%   
     
Dough Flour %  
Dark Rye102.00%  
Whole Wheat153.00%  
Semolina10020.00%  
Durum Atta7515.00%  
Soft White Wheat10020.00%  
AP20040.00%  
Dough Flour500100.00%  
     
Salt102.00%  
Water37074.00%  
Dough Hydration74.00%   
     
Total Flour642.5   
Water467.5   
T. Dough Hydration72.76%   
Whole Grain %48.25%   
     
Hydration w/ Adds71.53%   
Total Weight1,185   
     
Add - Ins %  
VW Gluten51.00%  
Total51.00%  
     
1 Clove of Garlic, 1 tsp Dried Rosemary,    

1 T Mojo de Ajo, 1 T Sundried Tomato

1/2 C grated Pecorin Cheese

   

 

Comments

isand66's picture
isand66

That's an amazing looking pizza and that breads not to shabby either.  I really like your flour combinations and pizza toppings.  

I'm thinking of a BBQ pulled pork pizza some time in the near future.

Great post and meal.

Ian

dabrownman's picture
dabrownman

pizza after seeing your kettle insert for pizza.  It is so much better on the grill because the temps go to 650 F pretty easy and the crust is so much crunchier and tasty.  The bread came out very nice and made a for a fine sammy for lunch.  I added a shot of it before it disappeared.  You will like this dough for pizza and with the YW it is right up your alley.  My wife and I liked the crust a lot.

Never made a pulled pork pizza but it has to be good!  Do you use BBQ sauce in place of the pizza sauce?

Thanks for the nice comments Ian.

Grill on :-)

isand66's picture
isand66

I have not made the Pulled Pork Pizza yet.  I saw a show on the Food Network where a restaurant made it. They used tomatoe sauce and mixed the pork with BBQ sauce first.  I'm sure it would be equally as good using just BBQ sauce.

I am going to save your recipe and try it for sure.

Have to make some Ribs for a party we are going to for 4th of July.  I smoked a brisket and pork shoulder and froze half of both for later so maybe next weekend I will try the Pulled Pork pizza.

Pizza and Cheesecake....a perfect combo in my book!

Check out my English Muffins inspired by your suggestion.  No hockey pucks this time :-)

SylviaH's picture
SylviaH

the bread and cheesecake all are equally as delicious looking.  Sure is warming up and cooking outdoors just makes things taste better and keeps the house cooler.  When I was growing up in the desert..not to far from you..so I know how hot it gets.  Dad put an oven outdoors in a shed so my mom could bake her pies.  I'm happy to see your mini and grill are doing the job so well.

Sylvia

 

 

dabrownman's picture
dabrownman

semolina bread dough for the base of this bread and pizza.   Very tasty.    Not having heat in the house makes all the difference.  This year has been a scorcher so far but early this morning we have the first of a few monsoon clouds so it can't be far off - at least we hope so :-)

Thanks for your comments as usual Sylvia! Don't know what we would do without your steam.

 

FlourChild's picture
FlourChild

Looks great- especially love your durum flour and toppings!  Made a grilled pizza last night, sourdough with about 20% white whole wheat and whole rye, and tried a new technique:  shaped the pizzas on plastic wrap, let them rise a bit, then froze them throroughly.  When the grill was ready, we plopped the frozen crust right down on the grill grate.  Flipped it when the underside was cooked, then added toppings and let it cook until done.  Still needs some refining, but the result was good enough that we're going to work on it some more. :)

dabrownman's picture
dabrownman

to freeze the crust and no need to heat the stone.    Will be trying that next for sure!

The crust is the most important thing when it comes to pizza, the toppings are 2nd, cheese 3rd  and the sauce is 4th in my book.  Your crust ingredients sound very good.  I used to make the dough with 75% AP and 25% something else - sometimes WWW, sometimes Chi Chi sometimes what ever - now we like the Semolina 50%.  depends on the day I guess.  We like it when the dough can be made for garlic bread and used in another kind of Italian meal'

 

lazybaker's picture
lazybaker

Everything looks so good.

I've heard from the news about the hot weather in the Midwest and East Coast. I did wonder how people manage to bake during the scorching weather. Fermentation of the bread must be going crazy! Do you have to keep the dough somewhere cool, so it won't over-ferment?

I can't bring myself to bake during hot weather. I've been living off of ice cream and salads just to avoid cooking. 

Stay cool.

Thaichef's picture
Thaichef

Hello Dabrownman: 

  Are you sure that you are not a "chef" in disguise? Anyway, your foods are fantastic as usual. I look at your bread and there are some red speckles in it. Hot pepper flakes or tomatoes? The cheesecake looks scrumptious too. Did you make it? If you did, could you share the recipe? Please. 

mantana

dabrownman's picture
dabrownman

are from the minced sun dried tomatoes.  I am a 'closet chef' who made some Thai seafood green curry last night that was .... fierce if not totally wicked.   I included a picture or two for you .....It had talapia, lobster balls, Japanese fish cakes, shrimp and bay scallops with the usual Thai chilis, veggies and backyard grown lemongrass.  It doesn't compare to yours and probably not very authjentic.  We buy Thai green curry in tubs not made from scratch.  We also can't cook anything Thai like a real Thai Chef!  Still it was delicious and as good as we can manage.  Anything Thai is our daughters favorite.

Here is the cheesecake recipe and thanks so much for your kind comments.

Lemon Cheese Cake

Ingredients

Crust:
  • 1 1/2 cups finely ground graham crackers (about 22 squares)
  • 1/4 teaspoon ground cinnamon
  • ¼ tsp nutmeg
  • 3/4 stick unsalted butter, melted…. OR

If you use Oreo Cookies in place of the graham crackers, skip the spices and only use 3 T of butter.

Filling:
  • 1 pound cream Cheese 2 (8-ounce) blocks, softened
  • 3 eggs
  • 1 cup sugar
  • 1 pint sour cream
  • 1 zest of one lemon
  • ½ tsp vanilla extract

Or separate the eggs and whip the whites separately until almost stiff peaks.  With the chocolate crust I add half a lemon of juice too and skip the vanilla.

Directions

Preheat the oven to 325 degrees F.

Crust

In a food processor, combine the ingredients, with the exception of the melted butter and process until even small crumbs.  Add the butter and process until moistend.   Lightly coat the bottom and sides of an 8-inch spring form pan with non-stick cooking spray.

Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 10 minutes.

For the Filling:

In the food processor, process the sugar and cream cheese for 1 minute until smooth and free of any lumps. Add the  eggs, 1 at a time, and continue to process until smooth and combined for 1 to 2 minutes.

Add sour cream, lemon zest, and vanilla and process until smooth – 15 seconds.  If whipping the egg whites separately add them by hand and fold them in gently to not use the air and volume created.

Pour the filling into the crust-lined pan and smooth the top with a spatula.

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a larger roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Un-mold and transfer to a cake plate. Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

If you use chocolate cookies for crust instead of graham crackers you can sub ½ orange zest for the lemon zest and add some arancello in place of the lemon juice.  You can dust finished cake with cocoa and chocolate shavings.

Warm Lemon Berry topping:

  • 1 pint berries or cherries
  • 1/2 lemon, zested and juiced
  • 2 tablespoons sugar

In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.

 

 

 

 

dabrownman's picture
dabrownman

to get additional red specks in this kind of bread using minced pepperoni and minced grilled red peppers with the sun dried tomatoes.

Thaichef's picture
Thaichef

Hello dabrownman:

 Thank you very much for the recipe and also your kind words!  Your green curry looks good. By the way, everyone is using curry paste now even in Thailand! Their curry paste is better because the ingredients are fresher.  I am also using paste but I bought mine from Thailand. To make it from scratch is impossible in VA. with not much Thai ingredients.  Do you use coconut milk in your green curry? I would suggest using fresh coconut milk or can one. The fresh coconut is far more superior.(you can grate it then liquefying it in the blender with some water). Make the first batch with perhaps 3/4 c. water per one coconut then use about 1 3/4 c. water for the 2nd batch. If you add Thai basil about 1/4 c. at the end of the cooking it will help it make more authentic fragrant too. You will first cook your paste in the first coconut cream(the first batch of coconut milk), add the meat, stir fried quickly then add the rest of the milk, taste/ correct seasoning,add the Thai basil, cook low for two min. done. 

 If you want to look at some of my Thai food cooking, please log in on face book and search for "sml International Cooking school". I just post some "skinny Thai" info. yesterday.

Again, thank you very much.

mantana

mantana  

dabrownman's picture
dabrownman

to make coconut milk.  Seems like we make most things at home - now all I ahve to do is find coconuts!

I use a can of coconut milk and 1 1/2  C fish stock and chicken stock for the liquid.  We start with 1-2 T of grape seed oil, frying the 3 T of green curry paste, lemongrass, ginger, garlic green and red onion, shiitake mushrooms and 4-6  Thai chilies until fragrant -about 2 minutes.  Then we add the hard veggies like celery, carrot, broccoli, sliced broccoli stalks, green beans and white onion and saute for 3-4 minutes.  Then we add the cocnut milk and the 2 stocks.  When it comes back to the boil we add the pea pods, tofu, fresh red, green, poblano and jalapeno peppers and the tofu with the fish, fresh cilantro and Thai basil.  When the fish is done it is done with a last minute garnish of Thai basil, cilantro and green onion.

I know I have some Japanese and Chinese ingredients in there but is this method anywhere close to something authentic that a Thai chef might do?

Can't wait to make coconut milk!!  Will check out your cooking school on face book!

Thaichef's picture
Thaichef

Hello Dabrownman:

You can contact me via my e-mail or call me and we can talk more on green curry. My contact info. is on my face book.

 My green curry usually has only one kind of meat at a time( chicken green curry, beef green curry or seafood green curry). The proportion of the meat to liquid is approximately 1 to 5( One portion for meat and 5 portions for liquid). I do not use any chicken nor vegetable stock.  I can also use more "concentrate green curry " as a sauce. Ex. grilled your scallops or shrimps and serve it with fettuccine, pour the green curry on top then served.(I twisted the fettuccine into a small mound, place the shrimps or scallops on the side, then pour small amount of green curry sauce on it, garnish with sprig of fresh Thai basil.)   

 For coconut milk,you also need to strain you fresh coconut milk before using it.

mantana

    

dabrownman's picture
dabrownman

Will get to your facebook page as soon as my daughter gets home as I am not on Facebook.