Pizza pizza
Aug. 5th, 2014 08:58 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: "The Raddest Homemade Pizza the World Has Ever Known."
1 Tbsp sourdough starter
1/2 cup cool water
3/4 cup whole wheat flour (I used 1/2 cup wheat and 1/4 cup semolina)
Mix it up real good. Cover with a plate or plastic wrap and leave it alone for 8-12 hours.
Mix in:
1 cup lukewarm water
2 3/4 cups bread flour
2 tsp salt
Once you've mixed everything, cover and let it sit for 30 minutes to an hour.
Knead the dough, stretching and folding around the edges for about 10 stretches. Be sweet and gentle yet firm. Cover the dough, let it sit for 1/2 hour, and repeat this process three more times.
Flour your counter and dump out the dough. Cut the dough in quarters and shape it in a ball. Set them on a plate seam-side down. Cover with plastic wrap and let sit for a couple hours.
Stretch the dough: sprinkle a Tbsp of flour on the counter and plop a ball onto it. Gently stretch it into a round shape. Press into a circle, then gently squeeze between your fingers and thumb to create a lip around the edge. Pick up the dough, lay it across the backs of your hands, and gently stretch it to 10-12" diameter.
Heat a frying pan with 1 Tbsp olive oil to screaming hot and the oven broiler likewise. Toss the dough into the pan. Bake for about 3 minutes, until the bottom of the crust has some dark brown spots. Drizzle with some olive oil, halved cherry tomatoes, and basil. (I did half with pesto and lardo, and half with a white sauce, salmon sausage, and torn sorrel.)
Use an oven mitt to plop the frying pan (pizza included) in the broiler. It will take 2-3 minutes to get nice and speckled, brown with some specks of black. Take it out, cut into slices and let cool for a minute, and share it with someone you have a crush on.
What worked: It was pretty good. Chewy, stretchy, nice flavor. While this sounds like a lot of prep time (and it is!) it's not a lot of work.
What didn't: I didn't read this thoroughly enough and removed the pizzas from the pan and baked them on baking sheets under the broiler. While they were cooked on the bottom, they were a bit doughy inside (although not undercooked). This made them hard to cut with my wooden pizza cutter - it's meant for crispy crust. I also burned my fingers slightly with a splash of hot oil.
Finally, since the dough was so stretchy they were shaped pretty irregularly. I'm not very good at pizza shaping.
Will I make it again? I will, because I want to see if it gets nice and crispy the way we like it when baking the pan. Otherwise I might try it directly on the baking stone the way I normally bake pizza.
1 Tbsp sourdough starter
1/2 cup cool water
3/4 cup whole wheat flour (I used 1/2 cup wheat and 1/4 cup semolina)
Mix it up real good. Cover with a plate or plastic wrap and leave it alone for 8-12 hours.
Mix in:
1 cup lukewarm water
2 3/4 cups bread flour
2 tsp salt
Once you've mixed everything, cover and let it sit for 30 minutes to an hour.
Knead the dough, stretching and folding around the edges for about 10 stretches. Be sweet and gentle yet firm. Cover the dough, let it sit for 1/2 hour, and repeat this process three more times.
Flour your counter and dump out the dough. Cut the dough in quarters and shape it in a ball. Set them on a plate seam-side down. Cover with plastic wrap and let sit for a couple hours.
Stretch the dough: sprinkle a Tbsp of flour on the counter and plop a ball onto it. Gently stretch it into a round shape. Press into a circle, then gently squeeze between your fingers and thumb to create a lip around the edge. Pick up the dough, lay it across the backs of your hands, and gently stretch it to 10-12" diameter.
Heat a frying pan with 1 Tbsp olive oil to screaming hot and the oven broiler likewise. Toss the dough into the pan. Bake for about 3 minutes, until the bottom of the crust has some dark brown spots. Drizzle with some olive oil, halved cherry tomatoes, and basil. (I did half with pesto and lardo, and half with a white sauce, salmon sausage, and torn sorrel.)
Use an oven mitt to plop the frying pan (pizza included) in the broiler. It will take 2-3 minutes to get nice and speckled, brown with some specks of black. Take it out, cut into slices and let cool for a minute, and share it with someone you have a crush on.
What worked: It was pretty good. Chewy, stretchy, nice flavor. While this sounds like a lot of prep time (and it is!) it's not a lot of work.
What didn't: I didn't read this thoroughly enough and removed the pizzas from the pan and baked them on baking sheets under the broiler. While they were cooked on the bottom, they were a bit doughy inside (although not undercooked). This made them hard to cut with my wooden pizza cutter - it's meant for crispy crust. I also burned my fingers slightly with a splash of hot oil.
Finally, since the dough was so stretchy they were shaped pretty irregularly. I'm not very good at pizza shaping.
Will I make it again? I will, because I want to see if it gets nice and crispy the way we like it when baking the pan. Otherwise I might try it directly on the baking stone the way I normally bake pizza.
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Date: 2014-08-06 03:25 pm (UTC)no subject
Date: 2014-08-06 04:38 pm (UTC)