The Copper Mine Road Special... Par-baked,
Four Italian cheese, meat lovers.
By George, I think I have it!
The levian
Ingredients
AP flour 100% - 540 g
Warm water 88% - 474 g
I.D.Y. .5 % - 2.7 g
Morton Kosher salt - 1.9% - 10 g
Pinch of sugar
Process
Preheat oven 475°F
In celebration of the opening of the Spring Street Pizza location in Tempe AZ. My humble rendition.
Making of a clone.
The Iconic spicy Spring square. Spring Street Pizza.
It's not the journey, it's the destination.
First I want to deconstruct the spicy Spring into the individual components.
1. The pepperoni
This I have covered. Hormel cup& char.
2. The Fra Diavolo sauce.
The tail of the tape
75% semolina
25% sprouted whole wheat
100% hydration
1.3% IDY
2% Salt
1.25% Honey
8% olive oil
8% Butter
Par-baked 12 minutes at 450° F
Build to follow.
Edited to add one more important parameter, the mix.
Hand mixed, two stretch and folds. Cold retard/bulk fermented 48 hrs. 2.5 hours warm to room temperature/ proof.
I invented this cookie dough formula myself!
Pumpkin, cottage cheese, Almond flour cookies
Ingredients:
Dough
3/4 stick unsweetened butter(softened)
1 cup Monk fruit sugar
1 cup whole milk cottage cheese ( blended until smooth)
1/2 cup (122 g) pure pumpkin puree
2 TBs pumpkin spice
1 tsp vanilla extract
3 LG. Eggs
1 1/4 cup extra fancy semolina (150 g)
1 1/4 cup Almond flour ( 159 g)
1 tsp baking powder
Pinch salt
Icing
These turned out well. My wife ate them without complaining. 214 cal. 18 g Protein.
I'mI am within 100 g of two perfectly squared loaves.
Two beautifully par baked Brooklyn Sicilian pizza bases. Using the Bellucci method. These will be cooled, then frozen for use at a later date.
