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More Pizza!

BobSBobS Posts: 2,485
edited 5:48AM in EggHead Forum
Last night I made a couple of pizzas that turned out pretty good.

08-08-10Pizza1.jpg

08-08-10Pizza2.jpg

Comments

  • bobbybbobbyb Posts: 1,349
    they look perfect
  • MickeyMickey Posts: 18,584
    Looks good :)
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • Mr HollowayMr Holloway Posts: 2,034
    Ohhhhh that mushroom pizza looks good :)
  • Crust recipe?
  • BobSBobS Posts: 2,485
    Quadzilla wrote:
    Crust recipe?

    I used the recipe shown below, but adjusted it and made it in my Kitchen Aid mixer.

    The adjustments were to use the autolyse technique by adding 75% of the flour, the yeast and all the water in the first step (mix 2 mins) and then let rest for 20 minutes.

    Then I added the salt, mixed for five minutes and added the rest of the flour. I formed the dough balls and put them in the refrigerator, over night.

    I made 300 gram dough-balls.

    Also, I used regular flour, because I was out of Caputo 00 and it worked fine.

    Fred’s Pizza Dough
    Fred Bernardo at Fred’s BBQ and Music Supply

    Tony Gemignani's Authentic (and award winning) Neopolitan (wood burning) Pizza Dough Recipe. This is the recipe Tony taught us when I attended his "International School of Pizza" Class in Jan of 2010.

    Caputo "oo" "Pizzeria" Flour in the Blue Bag 780g
    Ice Cold Water 450ml
    80 degree water 20ml
    Dry Yeast 6g
    Salt 20g

    • Total dough weight: 1276 grams – enough for 4 traditional pies (see comment below)
    • 60% hydration
    • Change prep to autolyze technique by adding 75% of flour initially, without salt and letting rest 20 minutes (585 gr + 195 gr)

    Mix yeast into warm water.

    Put flour in a large bowl and make a well in the center.

    Pour cold water and yeast/water mixture into the bowl/flour and begin to mix using a spoon/etc. ix for 5 minutes, then feel dough. If dough is dry add a little more water, if too wet (real sticky) add a little more flour. Mix for 2 more minutes then "turn out" the dough onto a work surface and begin to incorporate the salt. Continue kneading for 5 minutes until dough feels smooth.

    Form into a large ball and cover dough with plastic or moist towel and let sit for 10 minutes before "balling".

    Cut into 3 or 4 pieces and form into balls. Let sit, covered with plastic etc. for 8 hours at room temp before using or better yet, put balls in oiled plastic bags or sealed containers and refrigerate overnight.

    On day you want to use the balls, remove from refrigerator at least 3 hours before spreading, dressing and baking.

    The official" ball size is 280g to 300g for "authentic" Vera Nepolitana pizza.
  • Nice! Thanks for the info. The pizzas look fantastic!
  • this is a great recipe -- getting everything mixed and rested for 20mins before kneading is key, really lets the dough hydrate. I've read mixed opinions on the salt, it can inhibit the yeast if added on top of one another but as long as it is active (use warm water and premix the yeast in the water until bubbles form) I don't see why you can't mix everything at once. But interesting to try separate (with cold water) and your results certainly show this is a great, workable method for pizza on the BGE! Nicely done!
  • BobSBobS Posts: 2,485
    Large Marge wrote:
    this is a great recipe -- getting everything mixed and rested for 20mins before kneading is key, really lets the dough hydrate. I've read mixed opinions on the salt, it can inhibit the yeast if added on top of one another but as long as it is active (use warm water and premix the yeast in the water until bubbles form) I don't see why you can't mix everything at once. But interesting to try separate (with cold water) and your results certainly show this is a great, workable method for pizza on the BGE! Nicely done!

    FYI, there was an article in this month's Cooks Illustrated that talked about adding salt, when using the autolyse technique. Apparently it interferes with the gluten formation and they showed some pretty convincing pictures. That said, I am not sure I could tell the difference. The fact that I let everything rest in the refrigerator, for about 18 hours probably impacts the results.
  • MudflapMudflap Posts: 69
    Thanks for the recipe. I've been trying all kinds of recipes with the obvious mixed success. I'm going to give this a try.
  • BeliBeli Posts: 10,751
    Bob I could eat a good pizza anytime, those look really nice
  • Lawn RangerLawn Ranger Posts: 5,466
    Nice looking pies.
  • EggNorthEggNorth Posts: 1,049
    Very nice! For some reason, maybe being Canadian, I always put the cheese on top. looking at your great results I will reverse that the next time.

    Dave
    Dave
    Cambridge, Ontario - Canada
    LBGE (2010), Mini Max (2015)
  • FlaMikeFlaMike Posts: 648
    Great looking pies! Where's all the oily puddles from the pepperoni? I can't seem to stop the oil from drowning the cheese. What's your secret?
  • BobSBobS Posts: 2,485
    FlaMike wrote:
    Great looking pies! Where's all the oily puddles from the pepperoni? I can't seem to stop the oil from drowning the cheese. What's your secret?

    I put the pepperoni on 4 layers of paper towel and cook it for one minute, in the microwave. I pull it out and blot off the top too. Works like a charm.

    FWIW, I sauté the mushrooms before they go on too.
  • FlaMikeFlaMike Posts: 648
    Thanks,
    I also sautee mushrooms and/or onions....... but never tried nuking pepperoni. Next time I will.
  • Vol JackVol Jack Posts: 35
    I am doing 2 Papa Murphy's for the 1st time tonight....Wish me luck...LOL
  • interesting. will have to give the salt method a try. I love the cold rise in the fridge, I use wild yeast and a few days fermenting gives the crust its own body.
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