Pizza!
This was my first pizza using Italian 00 flour. It was noticeably more slack and extensible than the strong bread flour I am used to working with. Boy did it make great pizza crust! Home made tomato gravy topped with fresh basil, fresh mozzarella, Hungarian salami, (my favourite!), prosciutto and Reggiano parmigiana. Great pizza! I need to start another dough batch.
Total recipe was 350 g flour @ 73% hydration. I used 50g liquid levain, 30g durham semolina and 295g 00 flour, and 7g salt.
I can see why 00 flour is prized for pizza crust! In my small mountain town a 1kg bag of 00 is $2.95. This compares to the 20kg bags I buy out of the bakery back door for $25. Sigh! I may have to take a drive into the big city.
Happy baking and happy eating! Ski
Comments
Hungarian salami so good - the smoked Hungarian Paprika in it? Now I have to make some....We love smoked sausages on just about anything and pizza is perfect for them:-). Sad that some flour is so expensive....
Happy baking Ski - enjoy the fine pizza
I guess I like Hungarian salami the best because I have had so much of it from so many sources. My late wife was Canadian born to Hungarian immigrants, her first language the mother tongue. Her mamili used to get us Hungarian salami from every source imaginable including the old country. Ironically, the best Hungarian salami I have ever tasted is made by the Swiss deli a few blocks from me! There are as many types of this salami as there are cooks and I have never had a bad one.
Good luck with your batch! Ski
The crust looks so light, maybe because of the 00 flour and will all those toppings, wow! Just put some pineapple on mine. :D
A little pineapple would be a great addition!
Happy baking! Ski
Great looking pizza. I won't use anything but 00 Caputo flour anymore. I buy it on Amazon and it's still pricey but worth it.
Happy baking!
Ian
on the 00 for pizza. I am hooked! It really made a great pizza dough. I checked amazon Canada and their price for 00 was higher than I am paying locally. Sheesh!
Happy baking! Ski
I am living in a rental without all my usual stuff. I have tried sourdough pizza before and haven't had any luck. I just picked up a small bag of " 00" flour as well and would love to try again. Can you give me a quick rundown of your formula/process? Thank you ! c
I used 50g liquid levain, newly refreshed, so 25g each flour ans water. I mixed 30g durham semolina and 295g 00 flour and added 235g water warmed to 90F and autolyzed for a half an hour. I then added the levain, mixed and rested for 10 minutes. I then sprinkled the 6g salt over the top and 6g EVOO and mixed well resting for 10 minutes.
Then it is just develop the dough. I used 4 sets of stretch & fold with 10 minutes rest as per Peter Reinhart. I mixed my first batch of 00 pizza dough later in the day, so I put in the fridge overnight to bulk ferment, letting it warm up on the counter for a couple of hours in the morning. Then divide, as this mix gave 2 x 10" pizzas and bake!
Nothing to it. My only 'secret' in using a natural levain, is keeping it well fed. I like my refreshed levain to double in 4 hours after a 1:1:1 feeding at room temperature.
Happy baking! Ski
Sounds very doable. My levain is extremely happy up here in my VA rental. I also have a gas oven that is great. I will give this a try and give you feedback asap. Thanks again and happy baking to you too. c
Looks amazing. What recipe did you follow?
The recipe was really just out of my head. I found some 00 pizza flour for the first time and thought I would give it a try. The recipe is listed near the top of my original post, 350g total flour @ 73%.
Happy baking! Ski
I mean the method and timing.
. . . and autolyzed with 90Fwater for 30 minutes. Added liquid levain and mixed, sprinkled salt and EVOO on top and rested 10 minutes. Mixed again and rested 10 minutes. Then a series of 4 stretch and folds with 10 minutes rest. Bulk proof was done overnight in the fridge until I was ready to divide and bake. this batch yielded 2x10" pizzas. Baked at 500F as hot as my oven will go.
I enjoyed the crust from the 00 flour so well pizza is next in the oven after the poppy seed beigli which are proofing.
Hope this helps. Ski
That sounds like a very good approach. Thanks for sharing!