Wednesday Pizza on the Gas Grill with a Baking Stone
We had not made pizza in some time and it had been way longer since we had made YW/SD combo levain for the dough and even longer since we made it on the gas grill but it is summer and there is no way we are heating up the kitchen to ramming speed for a couple of hours.
The recipe is easy enough. 9% pre-fermented KA bread fkour levain using 2.2% NMNF starter and YW for the liquid – in our case half FIG and half apple YW. The dough flour is half LAFama AP and half KA bread flour at 70% overall hydration and 2% PH sea salt. We added re-hydrated dried rosemary and sun dried tomatoes both chopped medium. We did not put in any shopped garlic like we normally do for some reason.
Once the levain had tripled we added it to the 20 minute autolyse that had the salt sprinkled on top and then mixed it with a spoon before doing 40 slap and folds. We then did 2 mores sets of 20 slap and folds and 2 sets of double Sleeping Ferret folds all on 30 minute intervals adding in the rosemary and sun dried tomatoes during the first set of 20 slaps.
We then let it rest for an hour in an oiled SS bowl for an hour before going into the fridge for a 13 hour retard. Take it out 4 hours before you want to make pies and leave it in the counter for an hour before dividing into, in our case (3) 250 g pies. Shaping into a boule and putting them back into the bowl oiled up a bit so they don’t stick together as they rise over the next 3 hours.
These make large 14”pies which is the largest that will fit on our round stone. With the 3 hour proof the dough was strong yet very extensible and they formed nice very thin crusts that didn’t tear even with the add ins. I transfer them to a wood peel that had flour rubbed into it and corn meal for the ball bearings so it will slide off easily before we put the toppings on.
These 3 pizzas were the same in most ways. DaBrownman’s spicy sauce goes down and spread thinly first, followed by 75 g each of fresh whole mozzarella and part skim mozzarella. Then the chopped smoked onions and crimini onions go down.
The first pie had smoked hot Italian sausage on it, the 2nd one had Guisto’s, a large, thin pepperoni from Whole Foods and a great pepperoni, the 3rd was our version of margarita even though it had smoked veggies on it. Then we showered each pie with real grated Parmesan.
The margarita had basil leaves dropped on the pie after it came out and all the pies got some additional Parmesan as well. The grill is the best way to make pizza around here because we can get it up to 650 F with the 4 burners on and the pies take 5 minute to bake on the hot stone instead of the 8 they take in the 550 F oven.
That is a big slice with no bend and no fold - crisp like a potato chip!
These pies came out super crisp and the crust crunched like potato chips – just the way it should be. The pepperoni was the best in my book because the meat was thin enough to crisp up and it was delicious. The margarita was second favorite with he hot Italian smoked sausage bringing up the rear - but it was still great.
Sadly my daughter was in surgery until after midnight and missed it. M y wife and I could only eat 10 of the 24 slices and the remainder hit the freezer for left overs. After slicing, we have learned to keep then on raised cooling racks so that they stay crisp as opposed to leaving them on a plate where they get soft.
And Lucy has this thing about salad with ever dinner too! This one is peach, blueberry, shaved Parmesan, carrot, red pepper, crimini mushroom, green onion, cucumber and tomato slices