The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pizza

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SylviaH's picture
SylviaH

Pizza

 Lot's of big bubbles under the sauce.SylviaPizza Margarita: Lot's of big bubbles under the sauce.Sylvia Hey who say's a pizza has to be round!!  I used P.R. recipe for Neo-Neopolitan Pizza from his book "American Pie" and my own sauce recipe using my favorite canned crushed tomatoes for the base...Henry's Market's own brand.  Since I had one frozen crust and sauce left I cooked this pizza indoors....my wood-fired oven makes fantastic pizza...but the ones indoors can be really fantastic tasting.  I'm not sure how to post all picture in on the same page...so I apologize. SylviaPizza: Hey who say's a pizza has to be round!!  I used P.R. recipe for Neo-Neopolitan Pizza from his book "American Pie" and my own sauce recipe using my favorite canned crushed tomatoes for the base...Henry's Market's own brand.  Since I had one frozen crust and sauce left I cooked this pizza indoors....my wood-fired oven makes fantastic pizza...but the ones indoors can be really fantastic tasting.  I'm not sure how to post all picture in on the same page...so I apologize.  I'am just finding out how to post images in my Blog... Sylvia

Comments

Floydm's picture
Floydm

Yum. Looks good.

Eli's picture
Eli

Sylvia,
Do you cook your sauce first?

Eli

SylviaH's picture
SylviaH

No. I add all fresh and let the high heat do the cooking.
Sylvia

SylviaH's picture
SylviaH

Thank you...so does your new site...great job.
Sylvia

hansjoakim's picture
hansjoakim

Mouthwatering pizza... looks great, Sylvia!


How do you freeze your pizza crusts? Do you bake them a couple of minutes before freezing them?

SylviaH's picture
SylviaH

Thank you for the nice compliment. This was just a fast pizza with pasta dinner tonite...I still have a couple of large pots of basil in my garden...frozen is very handy though rarely do I freeze the dough. But it does freeze well. I mix the dough and divide them into pizza size balls and place them in an oil sprayed sandwich bag. I have also made pre-cooked pizza crust. Bake them just until they are firmed and very little almost no browning...cool completely and wrap tightly in saran wrap sealing them up individually. If you go to the King Arthur bread site they have a pizza recipe called Now or Later Pizza...same idea. They are pretty good and very handy for a fast snack. Sylvia

weavershouse's picture
weavershouse

Looks delicious!!!


Pizza for me is hit or miss. Some of the time it's great and others, when I swear I do the same thing, it's close to bad. Edible but nothing like what you are making.


 


Great job.                             weavershouse

SylviaH's picture
SylviaH

Thank you weavershouse...it happens...you can have a pile of pizza balls made from the same dough and each one could come out different when finished!
Sylvia

hansjoakim's picture
hansjoakim

One more time: The crust looks nothing short of amazing. I also have PR's American Pie, but I haven't had the time to really sample his recipes. What's the weight of the dough balls that you make, Sylvia? Last time I followed PR's instructions, I felt my crusts were too small. When I tried to make them roughly 10 - 12 inches in diameter, I wound up with cracker thin crust (think 'carta di musica'-thin!). I like a bit more "meat" in my crusts... like yours!

SylviaH's picture
SylviaH

Thank you, Actually this is a very thin crust that just has bubbles...that really got played with...but I did keep the time short. This was one smaller dough ball left from some larger ones I used.
You can see through it credit card thin over most parts. I try to keep it a tiny bit thicker so no holes rip while shaping before topping..the very bottom crisps very firmly...placed directly upon a very hot pre-heated stone..my oven is 550F...I haven't been weighing my dough : (...the reason...the recipes usually used call for dividing it into 4 apx. 8" crusts...I make 3... I have more fun handling a little larger ones...pretty much what will fit on my pizza paddle and I can lift and flip around as I don't use any parchment paper. I'm practicing flipping my dough back and forth over my arms just above my wrists, resting the dough some in between and just playing with stretching more than getting a neat looking circle with a puffed crown. My favorite is the thin crispy with just a little more thickness than the New York style. I want support for a good topping have a nice browned bottom and crown without burning the cheese and get everything carmelized nicely...my husband likes the works when we are just having pizza for dinner. I would say Neo-Neopolitan..page 112 in PRAP..is my favorite crust and can be worked into pretty much what ever way you like your pizza...I prefer using bread flour...the pizza guys I know use A.P. flour...for New York style pizza...this is only my opinion and I still need a lot of practice!


Keep practicing...experimenting and go for the way you like your pizza!
Sylvia

TroutEhCuss's picture
TroutEhCuss

My next attempt at dough will be pizza (from the PRAP).  I am excited to see how freezing the dough will turn out.  I'm not going to worry about making a tasty pizza sauce.. I'll just use spagetti sauce probably.  My PRAP book from the library is due this week.  I'm lucky to have a library that has a solid collection of bakery books (many the ones reccomended by this website.  I have a list of PRAP recipes to tryout!

SylviaH's picture
SylviaH

You will enjoy making pizza from PRAP recipes. I have frozen the dough after leaving it the refrigerator to ferment... using the amount I wanted and then freezing leftover dough with great success. I love making my own dough. Now I enjoy the flavor better than any resturant pizza I've tasted. There are many excellent sauce recipes in his book...so easy to make and tweak to your own taste buds...spagetti sauce is okay...but if you go to all the trouble of making your flavorful dough why not make the sauce too...it is so easy...be sure and use the best fresh or canned tomatoes with lots of full flavor....try his recipe for a start on page 142...it couldn't be easier.
You probably have all the ingredients right in your pantry...don't forget some E.V. olive oil!!
Sylvia

TroutEhCuss's picture
TroutEhCuss

I made the pizza dough in the PRAP book, but it was difficult to work with compared to my previous doughs for bread.  I followed the recipe exactly, but when it came to mixing... it seemed as if it didn't want to accept the flour as well.  I added about 1/8 more water and it did better.  It is the first time I have used ice cold water for dough, usually I have room temp. water.  I let the dough sit in a covered bowl for around four hours and kneeded twice.  I did that just to make it get to the consistency of what a dough should be.  I then divided, shaped and put in the frig over night.  It seemed a lot of work compared to the reg. bread dough.  What is your impression and exp. with the recipe?

SylviaH's picture
SylviaH

TroutEhcuss,  I add more water because I do like my dough to be very hydrated close to sticky.


I keep it at about 70 degrees or room temp...I don't use ice water..I have better luck letting my KA do the mixing or setting my bread machine just for a kneading cycle only and totally controlling that on and off till I get just to a window pane...and in my kitchen aid I want it to ball up with some tacky stickyness still clinging to the bottom of the bowl and just formed window pane.  Hard to explain...but I don't make large amounts at once.  I do think the recipe like you needs a little more water.


Sorry I didn't get back to you a little sooner.  I have had a problem logging in.


Sylvia