September 29, 2014 - 6:12am
Pizzalicious
I continue to be amazed at how good homemade pizza can be.
I blogged about it here, and would love to generate some comments, shares, etc., if you think it worthy.
Here is a picture of the underside... it is almost ethereal, with the light passing through it...
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David: I made pizza today as well, but I like your crust much better. I'll try again when I am back in my home kitchen. Best, Phyllis
Like our breads, the pizza gets better every time. And, of course, even when they don't come out great, they still come out quite good.
This formula, largely adopted from the New York Times article I had linked to in a previous post (Roberta's Pizza Dough, I believe was the article headline, and linked here as New York Times Pizza). This time I autolysed the dough. I doubt I will bother doing that again though, as it makes the process take a lot longer and I don't know that I noticed much of a difference.
David, I make pizza using the same dough I make bread with. Sometimes even the pizza and bread come from the same batch. Even when I mess up and don't get the very best possible outcome, it is much better than some other options. It usually turns out great, though. Yours looks wonderful!
and they are what inspired me to keep trying for a better pie! I used to bake my pizza from the Tartine Country Loaf Dough but that took a lot of time. I like mixing it up so quickly and having it in the fridge to use as needed over 2-4 days.
I like to do the stretching, rolling etc on the granite counter until i can see the veins in the granite through the dough. Then it has to be strong enough to transfer to the peel. Pizza is one dough where I prefer YW or poolish or a combo over sourdough. Yours looks grand David. Well done and happy baking
I still make a crown around the dough with finger dents and stretch over my knuckles. I am afraid that rolling it out would lose the puffy rim. In fact I don't see how it is possible to get a nice rim wit a rolling pin. Is it?
with plastic green alligator head and a tail for handles is the perfect size. You don't want any bubbles in the bottom crust but you do want it 1/16" thick max.....paper thin. I always dock the bottom anyway to make sure no bubbles show up there. I can't get nearly as thin if I form it by hand with just stretching over the knuckles - it tears first. I posted a picture of it on one of my pizza posts no too long ago,
Nice job!
I enjoy my kids telling me that the pizza I make are great and better than from the local pizza houses.
Here is my latest sourdough pizza (Forkish Levain formula), enjoyed last night.
I made four pizzas this weekend because we had company. I was able to photograph three of them. They were all 50% white whole wheat and 50% Caputo 00 flour. And they were all delicious. For 3 of the pies, I shredded fresh mozzarella and for the fourth, I used the small balled mozzarella and cut them in half. The sauce was a can of whole pealed tomatoes, drained, blended with some fresh oregano and garlic.