Made pizza this week, I started the process late Saturday afternoon by making a poolish. Sunday about noon made the dough, which works out to just less than 2kg of dough. Four the dough it is about 500g of bread flour and 500g of bread flour along with 500g of warm water, the poolish, flavoured oil, salt, and some dried yeast. I allow the dough to rise once, and then with some more floured olive oil it’s into the fridge, the first day punching down 2-3 times, then afterwards basically punching down once a day. This dough is good in the fridge for a week; in fact I much prefer this dough after 3-4 days. To bake this pizza I use about 450˚f, my oven is not quite as hot as the gage claims, so I believe it is about 435˚f or so. I preheat my broken pizza stone for at least 30 minutes. When I bake my pizza I use parchment paper to start and then finish on the stone, basically the parchment paper is for placing pizza on the stone. As you can see I add a few things, my young daughter likes just sauce, cheese and pepperonis, which are actually salami, that is the smaller one. For our pizza I like to make pesto so I can use real olive oil, I use glass jar organic tomato sauce, which I doctor up with some herbs, caramelized red onions and organic peppers, cheese, and then as a rule we finish with some organic greens mixed with some homemade dressing and some freshly grade parmesan cheese.
Posted on: Thu, 02 Oct 2014 23:29:36 +0000
Trending Topics
Recently Viewed Topics
© 2015