March 28, 2015 - 5:13pm
Tonights Pizza
Made pizza for dinner tonight, the crust was made with sourdough and the topping were fried mushrooms with onion, green peppers, fresh mozzarella pulled apart by hand and freshly grated parmesan cheese. Baked at 500 F for 13 minutes. The dough was in the fridge about 18 hours. The crust was both crisp and chewy just the way we like it. We had two more with slight variations in toppings including meat on one.
Gerhard
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Gerhard - that's a fine looking pizza. I can almost smell it! Sourdough crust pizza is a cut above all others and means you'll rarely be happy with a local pizza joint. Well done!
Sjadad
Excellent...looks like you achieved a perfect crust with some nice charring. Did you use the broiler setting at all? I'm almost ready to use my Webber Kettle grill to make some pizza this week. Just waiting for the snow to leave!
pizza. Yours looks grand.
Well dome and happy baking
@island66 no we did not use a broiler since our oven doesn't have one, we have a Garland commercial gas stove and have ceramic tile for the baking surface in the oven. Over the summer we usually have a few pizza nights outside and cook them on Green Egg which seems to work as well or even better than the oven.
Gerhard
Can you give your recipe out along with the procedure and technique.
Thanks again for the comments, this is my recipe which is much like many I have seen.
1 cup starter
475 grams flour
10 grams salt
1 1/2 cups water
table spoon olive oil
I keep my sourdough in the fridge very stiff so I took that out Thursday morning and added enough water to make it into a thick batter. When I came home in the evening I would toss about 1/2 of that and add 1/2 cup flour and 1/2 cup water. Next morning take 1 cup of the starter and 1/2 the recipe's flour with all the water and mix that with a spoon. When I came home I would add the rest of the ingredients and remove about 25 grams of flour that I may or may not add depending on how wet the dough is when I am mixing. I mix the dough about 12 minutes in a kitchen aid mixer till it cleans the sides of the bowl. I leave it to rise for 60 to 90 minutes then take it from the bowl round it, cut the ball in half and one half in half again. This way I get two thin crust pizzas and one thicker. Round those pieces and place them in three oiled bowls cover by a dish. I have kept the dough successfully for 48 hours in the fridge using this procedure.
I take a dough ball and flatten it on a floured surface from the centre outward using my fingers leaving a 1/2 inch ridge around the circle. Let it rest a couple of minutes then stretch it using my fists and lay it on a piece of parchment paper. Then build the pizza on there and slide it into the oven. About five or six minutes later I give the pizza a half turn and pull out the parchment paper. After 13 minutes I remove the pizza from the oven using the pan in the photo. Leave the pizza for a couple minutes to let the cheese firm up a bit and then cut it on that pan and transfer it to a platter and serve.
Gerhard
Your pizza looks wonderful! Crispy-chewy, just right. And your pan looks as though it has seen more than a few pizzas in its day - like a horse, it probably knows its way to the barn. Pizza wouldn't dare turn out anyway other than great!
Enjoy!
Cathy
Could you explain how to post pics, i have tried many times to no avail..
on a stone? I will be trying your recipe next opportunity. Thanks for sharing.
I bake the pizza on a stone and only use the pan to take the hot pizza from oven to counter and I cut on the pan to save the counter top.
To post pictures I upload them to the internet to a place like Photobucket and then link to the photo using the Insert Image function of this sites comment function.
Gerhard