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Wednesday, December 11, 2013

Pizza success

I used the pizza calculator to come up with this recipe. My aim was to get a New York style pizza with a chewy crust, crispy bottom, yet foldable; and this is as close as I have come. My husband like it so much he even ate the crust which he never does!

Here's ther ecipe if anyone wants to try it. I use a good grams scale since I think it's important with any bread baking to weight out the ingredients.

For on 15 inch pizza

Flour (I used Sir Lancelot) 301.44 grams
Water (use very cold)          192.92
Instant dry yest                         0.6
Sea salt                                     3.01
oil (vegetable)                          3.01
Place the water and salt in a mixer like a Kitchen Aid. Stir. Combine the flour and yeast and add it to the water. With the paddle attachment, and using low speed, mix for two minutes. Then add the oil . Mix on low another minute or two .

Now, switch to a doug hook and knead on #3 for 8 minutes, or till smooth and elastic and the dough passes the window pane test. When mixed, cover it and let it rest an hour at room temperature.

After the hour of rise, form a ball with the dough and place it in a very lightly oiled bowl. Turn it over so it's lightly oiled on both sides. Cover it well and refrigerate one to three days.

The day you'll be baking the pizza, remove the doug from the fridge around 1pm. Let it rest for an hour. Then  form a tight ball and cover it and let is rest another couple of hours before forming and baking.  *** 1 hour before actually baking preheat your oven to 550 with a pizza stone on the bottom rack. Another thing I do it place another stone on the shelve above. That helps the top cook at the same speed at the bottom.

When ready to form the pizza have your pizza peel covered lightly with coarse corn meal, and have all your topping ready. Remove the dough and place it on a lightly flour3ed work surface and quickly form the pizza. If you overwork the dough it can get tough. When the dough it formed, put in on the peel and quickly top it with your favorite sauce,  good quality mozzarella and other topping you might be using. I sprinkle the tiniest bit of oil on top and baked till done which takes about 6-8 minutes. Remove pie and let it sit a minute or two before cutting.

PS: there are very good how to videos on you tube showing the proper way to stretch the dough. Learn to do it the proper way. Never use a rolling pin!

Bone Appetit!

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