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Deelicious thin crust pizza
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vidalia1
Posts: 7,092
Thanks to Large Marge (Joe), Fidel (Rod) and others I have really wanted to try to perfect (for me) thin crust Margherita style pizza. I ate at Varazano's in midtown Atlanta and wow what a pizza. I studied his website and looked at Joe's recent pizza cooks. So I went to DeKalb Farmers Market and picked up Caputo 00 pizza flour. On Monday I mixed 80% Caputo with 20% Hi Gluten flour & did a slow cold rise until today.
At 300 grams here is one of the doughs....
Getting the fire going...
1st step of the setup...the spider & the small pizza stone
Getting it higher up in the Egg
Making sure it all fits
The pizza sauce..crushed & strained tomatoes w basil, garlic & oregano...not cooked
The fresh picked basil
Margherita with fresh mozzarella///a little shakey
cooked at 550 for 7 minutes
the crust...notice you can almost see through it
the 2nd one with pepperoni
crust again
how thin???
the tomatoes I used
Thanks for looking...oh and I will make this dough again....
At 300 grams here is one of the doughs....
Getting the fire going...
1st step of the setup...the spider & the small pizza stone
Getting it higher up in the Egg
Making sure it all fits
The pizza sauce..crushed & strained tomatoes w basil, garlic & oregano...not cooked
The fresh picked basil
Margherita with fresh mozzarella///a little shakey
cooked at 550 for 7 minutes
the crust...notice you can almost see through it
the 2nd one with pepperoni
crust again
how thin???
the tomatoes I used
Thanks for looking...oh and I will make this dough again....
Comments
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Dang that looks good Kim! -RP
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Excellent work. I made varasano's dough once and found it very tough to work with. It was very slack and I kept tearing it. The flavor was great though.
Looks terrific.
Changing stream, when you add peach salsa to the ABT dip do you put it on top of the cheese and then add the bacon? I am making it tomorrow for a baby shower we are catering and have never added the salsa to the recipe. -
Man..thin crust is my favorite..and that looks like you nailed it...
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That looks FANTASTIC :woohoo: That is exactly what I am hoping for this weekend, very nicely done.
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Thanks Randy...so does your butt... :ohmy:
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Thanks Rod...Ginny actually stretched the dough and shaped it...gentle hands...
:blink: -
Thanks Wess we are very pleased with the results.
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Thanks and good luck to you....
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vidalia1 wrote:
Thanks for looking...oh and I will make this dough again....[/quote]
Maybe in 3 weeks??
looks great Kim, I know Joe has been playing with it for close to a year now -
Did you use a roller or just form it by hand?
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Maybe Pat... Yep I let Joe do all the hard work...LOL
:ohmy: :woohoo:
:silly: -
How did you like the flour combination? I have only tried with KA bread flour and would like to try a flour with a higher protein content. I am not sure where I could buy caputo 00 in my area though.
Edit: Looks fantastic. Jes loves the margherita pizza! -
Stretched by hand...you can't toss it either
also mixed the dough by hand on Monday -
The flour combination was great...Caputo can be found at a lot of Italian grocery store or delis...try it...you will like it. :P
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I'll have to look up some italian stores in my area. Thanks Kim.
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Good luck Aaron...
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That is a masterpiece Kim!
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Thanks Bob....
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Momma Mia!
Are you sure you're not from Napoli Kim? -
No but I have an Italian apron....
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:woohoo:
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Man that looks good. Love thin crust.
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Great looking pizza Kim, I'm sure they tasted great s well
Ross -
DAYUM,that looks YUMME!!!Evidently there is a method to the MADNESS!
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Very nice! I love a good thin crust and your pic's got me hungry.
I'm going to make thin crust pizza again but first today its country white bread on the egg for BLT's.
Actually its a do-over. Yesterday I got a phone call and neglected the egg and burnt :( the two pans of bread I had baking. DianaQ saws off the burnt part and eats it anyway but I got to make bread again.
Have a great weekend Kim! -
nice work on the pies... the pizza looks real crsipycontext is important
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That's some great looking pizza Kim. I haven't had thin crust in a very long time. I hope I get some soon cause your pic's got me wanten some. :P Tim
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Nice looking pies Kim,we went to a local pizza place that has just been certified as authenic Napotalina style pizza(They have inspectors from the Italian pizza federation do the inspection.)The pizza was good ,my wife thought great!! my kids said they prefer my egged pizza.I will have to try the 00 flour that is what I am missing.
GOOD EATS AND GOOD FRIENDS
DALE -
I don't even think there IS an Italian Deli in town to look for this. I found on web where you can order it...http://fornobravo.com/store/Caputo-Tipo-00-Flour-p-1-c-23.html May have to try it. And of course I really need a scale. Where does this stop??? :laugh:
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Looks great! This is very similar to how we do ours. To me, the egg is perfect to make these style pizzas.
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