White pizza, common in the East Coast where we used to live. So good.
Dough recipe from Bruno Albouze. Here are the amounts I used, scaled down from the original recipe.
300 g flour, Tipo 00 is best but I had white unbleached all purpose on hand
100 g water
100 g milk
12 g olive oil
5 g salt
1/3 packet instant yeast
Mix dough ingredients, knead for 10-15 minutes by hand or in a machine with the hook attachment until elastic. Wrap with plastic and leave in the fridge overnight.
Remove dough from fridge 15-30 minutes before baking. Brush pizza screen or pan with olive oil. Preheat oven to 550 deg F.
Dust work surface with corn meal, stretch dough to fit a 14" pizza screen or pan. Brush top surface of stretched dough with olive oil. Add seasonings and toppings, drizzle a little more olive oil. Bake at 550 deg F for 12-15 minutes until desired doneness. I like my crust fairly well done, my wife likes it less well done. The photo shows a middle ground of doneness. I like to see some char on the crust.
thinly sliced onion
finely minced fresh garlic
cooked and dried spinach, I used frozen from the grocery. Cooked broccoli is also excellent
Latest bake. Similar formula as the previous but with less hydration (water). Lower hydration makes handling the dough easier. Semolina doesn't have as much gluten as all purpose flour, and it gets sloppy at hydrations over 70%.
Total flour: 900g of which 300g all purpose unbleached white in poolish and 600g semolina rimacinata in main dough
Total water: 600g of which 300g in poolish and 300g in main dough
Total yeast: 5/8tsp of which 1/8tsp in poolish and 1/2tsp in main dough
Total salt: 18g
Mix poolish and let rest overnight. Mix main dough together with poolish, slap-fold for 5-10 minutes until smooth and elastic. Let ferment for 2 hours in a lukewarm oven. Form into a boule then into an elongated oval. Proof for one hour in a microwave preheated with hot water. Bake at 500deg F for 35 minutes then at 430deg for 25 minutes until golden brown. Cool on a rack and slice when completely cooled to room temperature.
Pizza with caramelized onions and breakfast sausage on whole wheat crust
Cleaning up the fridge, I had a few items that needed to find their way into a recipe. Spare breakfast sausage, fresh rosemary and thyme, the last bit of pizza sauce, and onions served the purpose. I haven’t done a whole wheat crust before, so I gave it a try. Fresh mozzarella was great. Good eats.
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