ye olde bread blogge

bread, coffee and tidbits

Pizza forever

with 2 comments

Just to follow up on the pizza topic. I made seven pizze last week and as usual futzed around with the dough. This was my take on a recipe I caught on TV and might have been riddled with many errors, especially because there is never a pen handy when I watch TV.

Yeasterday I made another pizza dough which I think is very good too, even better than the one I posted about. Perhaps running the risk of making it sound like a tad too intricate; I’m trying to keep flavors separated to create clear contrasts. For example, no olive oil in the dough and only vegetable oil to prevent the dough sticking to the plastic bag I use for retardation, i.e. slow rising in the fridge overnight. Then I use a good splash of an everyday fruity olive oil for the finished pizza as flavoring. Perhaps the most ottimo result to date. Also made the dough made by hand (not counting the dough scraper).

In fairness, the oven I am using unleashes an inferno of above 350°C onto the unsuspecting dough, baking it in a closed space and in the proximity of two red hot heating elements and a thin baking stone. It’s not an absolute prerequisite but closer to a real pizza oven than the one I bake bread in.

Impasto per pizza ‘modo mio’ (makes 3 crusts)

  • 200g strong white flour (50%)
  • 200g plain flour (50%)
  • 260g cold water (65%)
  • 4g fresh yeast (1%)
  • 5g sea salt (1.25%)

Dump the flour onto the workbench, distribute it a little and make a big well in the center. Pour the cold water into it. Move one hand in circular movements gradually picking up the flour. When everything is a lumpy mass and there are no dripping wet spots, rub hands clean, use the dough scrapter to amass this white crumbly stuff in the center and knead briefly to a soft dough. Now add the yeast and keep kneading, last add the salt and finish kneading to a smooth and soft and sticky dough.

Check this video at the 1:30 mark to see how a proper baker would mix dough by hand.

Let the dough rise for one hour. Put the dough into a plastic bag, which has been brushed with vegetable oil on the inside. Seal and put into fridge overnight. The next day take the dough out of the fridge and let it rest for 45 at room temperature. Divide into three pieces, shape into tight little balls and let rest covered for 1 hour. Shape pizze, spread with your favorite pizza sauce. I use crushed or blitzed canned tomatoes. Try to get rid of the seeds that are inside the tomatoes, since they taste acidic. Add the cheese, then toppings. The finished pizza can be drizzled with olive oil for flavor and a glistening finish. Many more things can be added once the pizza is baked, like prosciutto, rucola, basil, fresh oregano or even already cooked meat.

Written by theinversecook

26 September 2009 at 00:59

2 Responses

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  1. Schon!
    Just did a short sauer, Berliner, with whole grain rye, delicious. Keep up the good work, you inspire!

    Jeremy

    Jeremy

    29 September 2009 at 16:17

    • Sounds good. Might do that as well soon, a small rye loaf made with a short sour. A national holiday is coming up – “Berliner short sour for the reunification of Germany” .-)

      theinversecook

      30 September 2009 at 18:05


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