Pizza Extravaganza - "Elements of Pizza"

CPARKTX

Pizza has become one of our family's favorite things to cook on the Egg, and I've had very good success with the recipes from Flour Water Salt Yeast. I have been excited to try the new recipes and techniques from Ken Forkish's new book, "The Elements of Pizza", and gave it a try tonight. 

I was not pleased with how the dough turned out. It didn't get nearly as gassy as with the recipes from FWSY. I 
like really thin crust pizza, but the recipes seems to result it too little dough for the stated number of pizzas (which I found somewhat true of FWSY too, I make four from the recipe that states five). The final dough was very sticky. 

The new recipes I tried were all very good however. 

Pizza 1: "Fernando" (from book)
This was very good, simple, tasty and not too filling. 
olive oil, garlic, oregano, salt, pecorino 


Pizza 2: Pepperoni 
pizza sauce, mozzarella, Parm-Regg, pepperoni 


Pizza 3: Vodka Sauce and Sausage Pizza (from book)
This was awesome. The sauce had reduced vodka, heavy cream, olive oil, Parm-Regg cheese. The pizza had Italian sausage, mozzarella and basil


Pizza 4: The Rocket 
Olive oil, garlic, Parm-Regg-Regg, prosciutto, arugula 


And my "helper", who made everything take three times as long. 

DMW

Looks good. I've been using FWSY for awhile and had great results. Just got his new book and haven't tried any of the recipes yet. Which dough recipe did you use?

TTC

You are a pro. Enjoy

CPARKTX

@DMW I used the Saturday (main) recipe. I'm going to try again but FWSY set a high bar already. 

20stone

Thanks for sharing this.  I'm a big fan of FWSY, though I am just getting my feet wet with bread.  

I always struggle the first time I try a new bread recipe (until I get a feel what "just right" looks like).  I need to get my pizza crust game together, so I will watch your progress with interest. 

bigbadben

Looks awesome. I am still making my way through this book. Top notch! 

GlennM

I just made some dough yesterday from that book. I used the poolish method but subbed "00" flour. It is balled up and proofing in the fridge, I will try it tomorrow. Not sure what to expect, it's really sticky 

CPARKTX

@GlennM let me know how it turns out. M starting to think that he has a high than needed hydration since we can cook at a higher then in the Egg than in an oven. 

Austin Egghead

Been using a FSWY dough for a while. Been using  Martha Stewart quick dough, and by accident, that i found is much better and tastier if it sits in fridge for two days

Gunnar

That last picture is a keeper...haha...we understand now why pizza is tops at your place.

Thatgrimguy

Amazing!!!

caliking

Those are some great pies. That vodka sauce looks killer too.

Your little guy is obviously in the zone  

GlennM

Poolish starter and a 24 hr ferment (fridge). Really good but sticky and hard to handle

bigbadben

CPARKTX said:

@GlennM let me know how it turns out. M starting to think that he has a high than needed hydration since we can cook at a higher then in the Egg than in an oven. 

Yep. He says as much in the book. He designed these recipes for the home oven. 

I do love pulling pies at 850 F. 

CPARKTX

Looks great @GlennM

bgebrent

Great looking pies man!  Flour in your child's hair, priceless.

YEMTrey

Nice work.  They all look great!