The Fresh Loaf

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Yeast Water Poolish Pizza

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dabrownman's picture
dabrownman

Yeast Water Poolish Pizza

This levain was originally made to have pizza on Friday night but it was put off until Saturday so it spent an unplanned day in the fridge. It didn’t seem to mind much though.  This YW levain was different in that Lucy added a pinch of ADY to it and some of the left over 15% sifted out portion from the Plotziade bake on Friday.

 

The wife's more plain pie.

These sifted out portions have the effect of making the AP dough a 33% whole grain one.  We like the whole grains but this pizza bake was also different in other important ways.   We decided to do a mostly raw pizza.

 

We made uncooked sauce made from fresh home grown cherry and heirloom tomatoes, garlic, red pepper flakes, red onion and fresh basil buzzed up in the mini Cuisinart.   Our normal sautéed veggies where the toppings weren’t cooked ahead of time to get them extra caramelized were also left raw and included red and green onion, red pepper and crimini mushrooms.

 

Instead if cooking up Italian sausage ahead of time we chopped up some home make smoked beef sausage instead.  The only thing that remained as usual was the very thinly sliced pepperoni.

 

Yes, my pie was too big for the 16"stone so I folded the dough over some on the par bake:-)

We finally got around to doing 3 sets if slap and folds over 20 minute intervals and 3 sets stretch and folds on 1 hour intervals, all over the 6 hours after the levain met the rest of the dough.  This dough had no oil, or sugar …nor our usual rosemary. garlic and sun dried tomato in it.

 

This dough was very extensible and strong. We were able to form it very thin,  So thin that it if you lifted the edge if the pizza on side and got some air under the crust and then let the rim back down on the counter, a balloon like bubble formed and stayed in the middle of the pie - just floating.  You could read a newspaper though it easily and it had to be 1/32 of an inch thick or even less. – the thinnest yet.  This recipe made (2) 14”pies

 

Since these pies weren’t going to be piled high with toppings like usual no par baking was needed but we did so anyway, for only for 2 minutes where the center of the pie was completely baked and browned. And end puffed but mot set or browned.  The oven was set to 550 F and the pies baked on the bottom of 2 stones.

 

Lucy wants to know if you think her nose is too big?   These were delicious pies and I ate one all by myself no problem at all.  I can only eat a half of our usual piled high and thicker pizza.

Formula

YW Starter

Build 1

%

Pinch of ADY

 

 

AP

80

40.00%

15% Extraction Wheat

20

10.00%

Yeast Water

80

40.00%

Total

180

90.00%

Levain % of Total

34.29%

 

 

 

 

YW Poolish

 

%

Flour

100

50.00%

Water

80

40.00%

YW Poolish Hydration

80.00%

 

 

 

 

Dough Flour

 

%

AP

200

100.00%

 

 

 

Salt

5

1.56%

Dough Water

140

70.00%

Dough Hydration

70.00%

 

 

 

 

Total Flour

300

 

Water

220

 

T. Dough Hydration with Starter

73.33%

 

Total Weight

525

 

Wholegrain Equivalent

33.33%

 

 

Comments

Wingnut's picture
Wingnut

Yea Pizza, well done Dab.

Cheers

Wingnut

dabrownman's picture
dabrownman

The pizza Wing.  It was tasty!

Song Of The Baker's picture
Song Of The Baker

Nice pizza dabrowny.  The crust looks a lot like mine...bread flour, ww, and a bit of rye.  My pizza dough has been in the fridge for 8 hours now.  Hope it turns out like yours!

John

dabrownman's picture
dabrownman

if you ask me John.  Nothing like fresh, home made pizza to make one feel....right at home.  Glad you liked it John. 

Song Of The Baker's picture
Song Of The Baker

Pish posh!  Yours looks good enough to serve at Pizzaria Bianco's!  Can't wait for my visit to that fine establishment you have at your fingertips.

Happy baking.

John

CAphyl's picture
CAphyl

dabrownman:  I can see why you ate the whole pizza.  Looks very yummy.  I am not a sausage person, but I do love the veggies and pepperoni.  I think I will be making pizza this week, after the NY Times article and your post....my husband could eat pizza every day.  I actually think he does when I am out of town, but they aren't homemade. Thanks for the pizza inspiration....Best,  Phyllis

dabrownman's picture
dabrownman

but this one weighed in at half the weight so.....  I can use that to not feel so bad!  Eeeeerrrrr.... Pepperoni is a sausage too - so you are a closet sausage person:-)  It is one of my favorite sausages to make and goes great in all kinds of things besides pizza..... like between a bun,,on a salad or even in a melted cheese sandwich -Pizza on bread

golgi70's picture
golgi70

I love using raw sauce but you do need perfect proportions to avoid a wet pizza,  and a very hot oven.  Looks to me like you nailed that.  Yum

Nice Bake

Josh

dabrownman's picture
dabrownman

but as new culinary school student knows so well according to Jamie Oliver, they learn right away to make tomato consume.  Amazing what you can learn on the cooking channels......I just buzz it up a couple of hours ahead and drain it in Lucy's flour sieve in the refrigerator.  The resulting quarter cup of consume, from enough seasoned cherry and heirloom tomatoes for 2 pizzas, is one of the greatest culinary wonders of the known world and one of my favorites - plus no wet sauce - a real two'fer!  Because of the consume, fresh sauce is a touch better than a cooked one and the pizza does taste fresher - perfect for a margarita style pizza.

Lucy can tell you went to culinary school and have made quite a few batches of tomato consume.  Happy Baking Josh

David Esq.'s picture
David Esq.

I think if her nose were any smaller her eyes would appear to be set too far apart.

dabrownman's picture
dabrownman

Lucy thinks she might be bug eyed even if her nose is too big - or not too big.   She wants therapy and when I told her not only was I a closet chef and baker but also a closet psychologist and part time closet psychiatrist -  she bolted out the door and won't come in the house:-)

I also noticed that no sugar and oil in the pizza dough makes it harder to put the brown on the crust but she isn't hear to learn something new.  She does look a little buggy eyed now that you mention it but surgery will fix that. Can't wait to tell her about my closet surgering ... if she ever comes back inside :-)