Pondering the Perfect Pizza Recipe

Pharmeggist · January 2007

Hi Eggheads,
Earlier discussions in the forum... I think it was yesterday got me thinking about pizza recipes. I think I may be on to something with this one. Thought you might like to see what I found out. See link below for recipes. Disclaimer: I am in no way affiliated with King Author flour nor have I field tested the recipes below. Make at your own risk :=) [p]Happy Egging, Pharmeggist
P.S. I believe I am going to try out the Brick oven pizza.... no doubt with me egg of course!!!
[ul][li]http://www.kingarthurflour.com/shop/recipelist.jsp?term=PIZZA[/ul]

BlueOvalBruin · January 2007

Pharmeggist,[p]Try some of the recipes from Peter Reinhart's "American Pie". Those pizzas have been incredible.

BabyBoomBBQ · January 2007

Pharmeggist,[p]Here's what I use. It took me years to get my pizza where I wanted it. I finally got a book, "The Art or Pizza Making" by Dominick DeAngelis that guided me to satisfaction. Now that I use the BGE, my pies hold their own with any pie from anywhere. I urge you to get a copy![p]I use 2/3 partskim, low moisture mozzerlla and 1/3 belgioioso auricchio provolone. Belgioioso is the brand and auricchio provolone means aged provolone. For the 14" pie below, I used 6.6 oz mozzarella and 3.3 oz of the provolone. This will give you the cheese flavor like a NY style pizza. I use a little parm at the table.[p]Pizza Dough:[p]Yield: one dough ball for a 14-inch pizza. Double for two, triple for three. When making multiple recipes, cut into equal portions prior to rising. Use weight to divide![p]3/4 Cup Warm water (or warm flat beer, which I use.)
4 Tsp. Sugar
1 Tsp. Olive Oil (NOT Extra Virgin)
1/2 tsp. Salt
1 tsp. active dry yeast
1 1/2 Cup High Gluten Flour
1/2-Cup Semolina Flour[p]1) Measure flour and set aside.
2) Measure other ingredients.
3) Mix all ingredients except flour and mix until solids dissolved.
4) Immediately, add liquid to mixer, turn on low and add flour.
5) Knead for at least 10 minutes or until the gluten forms the baker’s window when you make a mini pizza and stretch it. Do not over knead!
6) Form ball and place in a lightly oiled zip lock bag so that the ball is resting on the opening.
7) Allow dough to rise for two hours.
8) Pinch down gently, reform ball, return to bag and set in refrigerator for at least two hours or up to 24 - hours.
9) Allow dough to reach room temperature before using.[p]BP’s Fire Roasted Pizza Sauce[p]3/4 Cup Crushed Fire Roasted Tomatoes, drained with fluid reserved (I use Muir Glen)
1 Tbs. Unsalted Tomato Paste, NO ADDITIVES AT ALL
1 Tbs. Reserved fluid from Crushed Tomatoes
1 Tbs. Good quality Balsamic Vinegar
1 Tbs. Good Quality Extra-Virgin Olive Oil
¾ tsp Fresh chopped Basil (or ¼ tsp dried)
1 tsp sugar
1 clove Fresh garlic, pressed
¼ tsp kosher salt
Dash of fresh ground pepper.[p]Makes enough for a 14” pie and scales well.[p]Add about ¼ of the olive oil in a small non-stick frying pan. Over medium heat, slowly cook tomato paste until it gets a rich mahogany finish. You will see the color change when it starts to simmer. This is a key step! Caramelizing the paste gives the sauce that simmered for hours taste. [p]Next, Sauté garlic and basil in remaining oil over low-medium heat until garlic is browned. Add remaining ingredients and cook for about 10 to 15 minutes, stirring now and again. Remove from heat and cool to room temperature before putting on your dough. Don’t forget to use dough dressing or even this low moisture sauce can make your dough soggy. I use 2 Tbs. Olive Oil (note not extra virgin) ½ clove pressed Garlic and ½ tsp. sugar for each 14” red pie.[p]
The pies look like this:

AZRP · January 2007

BabyBoomBBQ ,
I've got that book, I don't recall him having semolina flour in his recipe. I like to use about 1/4 semolina to 3/4 high gluten flour. -RP

BabyBoomBBQ · January 2007

AZRP,[p]He mentions it in the "variations" section in the dough chapter. I can't find the book right now, but I think it was on a left hand page. It's the same place he mentions beer or milk as wet options. I think the semolina adds a great chewy dimension to the crust. I have changed his recipe a little to make it more to my taste.

AZRP · January 2007

BabyBoomBBQ ,
That's a great little book, he makes a big deal about using the high gluten flour. I mail ordered a couple bags of it, but I really couldn't tell the difference from bread flour. -RP

eggdiver · January 2007

Pharmeggist,[p]I have purchased a large BGE and want to make New York and American Style pizzas and possibly Neopolitan pizza's which are baked at a high temperature for a short period of time. [p]I found and joined an excellent forum on making all types of pizza. You might want to check the forum out at www.pizzamaking.com.[p]Hope this helps.[p]Rick

EdF · January 2007

Pharmeggist,

Check out Jeff Varasano's approach at the link below. Also, for even more, check out PizzaMaking.com

You can even find Egg related stuff there.

-Ed

[ul][li]Pizza maniac

Pharmeggist · January 2007

BabyBoomBBQ ,
I really appreciate sharing your recipe with me. I just printed all your information out. I am going to give it try... hopefully this weekend.[p]Thanks again, Pharmeggist

BabyBoomBBQ · January 2007

Pharmeggist,[p]Any time. This yeilds a somewhat of a fusion of Chicago and new York style pies. [p]The dough makes great bread too!

Pondering the Perfect Pizza Recipe

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