I never thought it would happen to me. There I was picking up a few items in the store for the weekend , planning to make a bare minimum pizza with ingredients we mostly had on hand before Certain Someone flew out for a few weeks . I came home and saw miracle of miracle , he had went to the store too! I mentioned we were having pizzas that weekend and the Inquisition began. What type. He sneered when I said basic with some odds and ends scraps from the fridge. He sacrificed his Bresola, and Prosciutto that he had just purchased( was going to be for breakfast) and insisted I buy another long list of expensive things. I protested my that wasn’t in my food budget, etc. and he said he would buy it. You see we just cant have plain pizzas in my house. He has to take over after I do the hard part( dough making, sauce making, prep, etc) and like the gourmand he is he takes over and dictates the assembly.This time he even took over the photos because he was trying out his new Nikon D90. Instant addiction to food photography. You see where this is going. Certain Someone is stealing my blog. At least for this post. So these are 3 the pizzas we created. I have three more dough balls in the freezer for later use.
1) Hawaiian Pizza( no foodie snob snickers). He loves this and while its not traditional, its damn good! Authenticity is nice, but so is experimentation and fusion.No hate comments please, its good and we like it.
2) Spinach, feta, bresola, prosciutto,sun dried tomatoes,Parmesan /reggiano, mozzarella.
3) Salami, green peppers, thinly shaved onions, sun dried tomatoes,parm/ reg, and mozzarella.
What a great recipe
Rosa picked out for this months Daring Bakers Challenge in memory of her late co host Sher! Who wouldn’t like this one! The only difficulty I had was in the required dough toss. I tried, but resorted to stretching it out bu fists and then rolling it out. I kept getting tears .This was the thinnest crispiest dough ever! My best by far. The super hot oven temps and preheating helped.
I found my best pizzas were the ones in my old cast iron skillet, not the pizza stone. I love my skillet that’s older than me and wouldn’t trade it for all the new shiny stuff out there.
Here is the recipe. The dough was taken from “The Bread Bakers Apprentice…Mastering the Art of Extraordinary Bread” by Peter Reinhart.Be sure to check out
my fellow Daring Bakers too!
…Prior to her sudden death (9 days before), Sher had shared with me her recipe idea for the October challenge that she, Glenna and myself should have hosted together. When she died, it was clear for me that I would respect her choice and that I would still submit her recipe. This is my last ode to a very appreciated blogger, DB member, skilled baker and cook whom I miss a lot!~ Sherry “Sher” Cermak 1948-2008 ~
***************
***************
THE CHALLENGE:
You have to use the tossing method (as explained below) for at least 2 Pizza Crusts. If you are not comfortable with it, then you can switch to the rolling method, but you HAVE to try the traditional method and exercise it, using at least two dough pieces. You should also capture the moment by either filming or photographing yourself while tossing the dough.
THE RULES:
This month’s recipe leaves you with much freedom! You can either make the Pizza Dough gluten-free or the normal way. You may use the sauce (anything liquidy, saucy and spreadable like cream cheese, flavored oils, pesto, Nutella, Peanut Butter, pumpkin puree, etc…) and toppings of your choice, may they be savory or sweet, gluten-free, vegan, vegetarian or non-vegan/vegetarian. You must use BOTH (sauce & toppings).JUST USE YOUR IMAGINATION!!! POSTING DATE: Wednesday, October the 29th 2008
EQUIPMENT:
Stand mixer with paddle and dough hook attachments (optional, see recipe), cooking thermometer, baking sheet, parchment paper, cooking oil, plastic wrap, pizza peel/scraper, pizza stone or pan.RECIPE SOURCE: “The Bread Baker’s Apprentice: Mastering The Art of Extraordinary Bread” by Peter Reinhart. Ten Speed Press, Berkeley, CA. Copyright 2001. ISBN-10: 1-58008-268-8, ISBN-13: 978-158008-268-6.
***************~
BASIC PIZZA DOUGH
~Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart.Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter).
Ingredients:
4 1/2 Cups (20 1/4 ounces/607.5 g)
Unbleached high-gluten (%14) bread flour or all purpose flour, chilled –
FOR GF: 4 ½ cups GF Flour Blend with xanthan gum or 1 cup brown rice flour,
1 cup corn flour,
1 cup oat flour,
1 ½ cup arrowroot, potato or tapioca starch + 2 tsp xanthan or guar gum1
3/4 Tsp Salt
1 Tsp Instant yeast
– FOR GF use 2 tsp1/4 Cup (2 ounces/60g) Olive oil or vegetable oil (both optional, but it’s better with)
1 3/4 Cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C)1 Tb sugar –
FOR GF use agave syrupSemolina/durum flour or cornmeal for dusting
DAY ONE
Method: 1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).2. Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.NOTE: If you are using an electric mixer, switch to the dough hook and mix on medium speed for the same amount of time.The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water.The finished dough should be springy, elastic, and sticky, not just tacky, and register 50°-55° F/10°-13° C.Or2.
FOR GF: Add the oil, sugar or agave syrup and cold water, then mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough.
3. Flour a work surface or counter. Line a jelly pan with baking paper/parchment. Lightly oil the paper.4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball.NOTE: If the dough sticks to your hands, then dip your hands into the flour again.6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.7. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.
NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil(a few tablespooons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.
DAY TWO
8. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.
Or8. FOR GF: On the day you plan to eat pizza, exactly 2 hours before you make it, remove the number of desired dough balls from the refrigerator. Place on a sheet of parchment paper and sprinkle with a gluten free flour. Delicately press the dough into disks about ½ inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle the dough with flour, mist it again with spray oil. Lightly cover the dough round with a sheet of parchment paper and allow to rest for 2 hours.
9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible (500° F/260° C).
NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.10. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss.
Or10. FOR GF: Press the dough into the shape you want (about 9-12 inches/23-30 cm in diameter – for a 6 ounces/180g piece of dough).
NOTE: Make only one pizza at a time.During the tossing process, if the dough tends to stick to your hands, lay it down on the floured counter and reflour your hands, then continue the tossing and shaping. In case you would be having trouble tossing the dough or if the dough never wants to expand and always springs back, let it rest for approximately 5-20 minutes in order for the gluten to relax fully,then try again.You can also resort to using a rolling pin, although it isn’t as effective as the toss method.11. When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter – for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.
Or11. FOR GF: Lightly top it with sweet or savory toppings of your choice.12. Lightly top it with sweet or savory toppings of your choice.
Or12. FOR GF: Place the garnished pizza on the parchment paper onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes.NOTE: Remember that the best pizzas are topped not too generously. No more than 3 or 4 toppings (including sauce and cheese) are sufficient.13. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for abour 5-8 minutes.
Or13. FOR GF: Follow the notes for this step.NOTE: After 2 minutes baking, take a peek. For an even baking, rotate 180°.If the top gets done before the bottom, you will need to move the stone or jelly pane to a lower shelf before the next round. On the contrary, if the bottom crisps before the cheese caramelizes, then you will need to raise the stone or jelly.14. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.
Sprinkle your cast iron pan or pizza stone with cornmeal. I confess, I was out and used flour. Lay your Stromboli down and bake for 20 minutes or until golden. Take out and let rest a few minutes.
