Garlic Pizza Bread with Lievito Madre

Pizza Week 3.

I have been testing new formulations of pizza dough and have settled upon a formula similar to my baguettes but tweaked to make a Neapolitan style pizza dough, meaning elevated salt levels and low-end hydration with medium strength flour. In this case, I used the standard Caputo "Blue" Tipo 00 W270-290.

The dough handled beautifully and really was exceptional - tender but still with good chew and a pleasure to handle. Hand stretched into a round disc in the usual manner...

Needless to say I was ecstatic with the outcome...

Formula: - Makes 3 250g doughs plus extra.

Method:

Using twice refreshed LM to seed the poolish, this was left to rise for 12 hours at 17 Celsius in my wine fridge.

The final dough was mixed until elastic and fairly smooth - sans cellulite look.

Dough temp was 27C, moved to my wine fridge for 90 minutes and then to the main fridge (2C) for about 6 hours before dividing into 250 gram dough balls. Proof quantity required at 17C for 12 hours and approx. 4 hours at room temperature.

After making many pizzas over the last few weekends, this weekend I chose to make Garlic bread to go with a Tomahawk steak.

I whipped up something off-the-cuff...

Garlic topping: - enough for x2 10 inch pizzas.

• Fresh Parsley ~15g
• 7 Garlic cloves
• Butter ~50g
• Salt and Pepper

Separately, finely chop the garlic and parsley and set aside. Cut butter into cubes and mix all ingredients together. Season well with salt and pepper.

To prepare the garlic pizza, I added a drizzle of good quality extra virgin olive oil before adding the garlic butter, fresh mozzarella and brie cheeses.

Then stone baked...