We decided to do pizza Sunday, after Thanksgiving, and I only had 500g of Anna Napoletana Tipo 00 flour, so I did a second dough using Bob's Red Mill Artisan bread four. Both made Thursday (Thanksgiving) at 65% hydration, split and refrigerator aged. Baked six pies in no specific order.
Noticed a consistent doughiness from the Artisan flour pies. Did a cross section and was surprised by what I found.
(Top: Artisan , Bottom: Tipo 00)
The lower pie has (from the bottom) three layers, nice open bread dough, a red sauce layer, and toppings dominated by white cheese.
The upper pie has four layers, bread dough topped by a dense, white layer, then red sauce and toppings.
It appears that the bread flour doughs absorbed moisture and formed an interface layer that doesn't cook, even at 800F. None of the three Tipo 00 pies had this layer, despite using the same pot of sauce, bowl of grated mozzarella, and toppings on most pies. A "leftover" pie made using turkey gravy as sauce was especially doughy.
Looks like I need to stock more Tipo 00 in the pantry.
Sound off everyone! What's the plan for this weekend?
I'm thinking pizza one night, and trying a smoked chuck roast/poor mans burnt ends for the other.
Both of these will be firsts for me. I think I have a pretty good idea on how to do the pizza based one what ive read here, and my experience with the devil hotbox inside the house, but any advice/input on the chuck roast would be appreciated. I've braised plenty, but this will be the first smoked one. I was planning on treating it exactly like brisket, with just a shorter overall cook time.
Hi everyone, I’m a bit obsessed with pizza’s so I’ve been knocking a few pizza dough recipes out. There are so many great doughs that I just want to share them. If you like pizza’s, it’s worth a watch. Cheers.
I used the John Lanzafame base recipe, which for one pizza is listed below but please note, I usually multiply by 4 to make two pizzas today and freeze the other two for another time:
1 teaspoon dried active yeast
1 teaspoon salt
1 teaspoon sugar
100ml (3 1/2 fl oz) warm water
2 teaspoons oil, plus extra for greasing
160g (5 1/2oz) all purpose flour (I used pizza flour)
1. Place first four ingredients in a bowl and whisk until just combined.
2. Slowly whisk in olive oil
3. Leave in a warm spot for ten minutes until it's all thick and bubbly
4. Add the flour and knead for 15 mins. (with my usual MO of making 4 at a time, I start the kneading on the kitchenmaid on speed 2 until just combined and then continue on speed 1 for 15 mins).
5. Rub the inside of a large pot or bowl with a bit of oil, place the dough inside and cover with a clean tea towel and leave for 1 to 1 1/2 hrs or until doubled in size.
6. Give it a good punch to expel the trapped air.
7. At this stage, it can be wrapped and refrigerated or frozen. (I usually put in an additional freezer bag because it really likes to expand and will pop a whole and blow out of regular plastic wrap). If making from frozen, bring to room temp and place nice and cosy inside a clean tea towel until risen by half again.
8. If going from
I used :
- one can of whole Italian tomatoes, blended and cooked down with a little water, salt and Italian herbs. (this does me for 4 pizzas - I usually put half in - a small sealy bag so it's ready to defrost next time I pull out the two frozen doughs)
- fresh mozzarella which you get in the tub of whey and which you tear apart
- 12 lovely Aussie prawns (shrimp) which are peeled but not cooked prior to placing not the pizza
- relatively thinly sliced zucchini
- cherry tomatoes halved
- some little chunks of home made pesto which I shaved off from a block I keep in the freezer
- rind of one lemon microplaned
- a couple of tablespoons of panko crumbs
- a good dash of olive oil to get the panko and lemon combined and so it isn't dry.
I cranked the kamado up to 550F
When assembling, i put a little bit of semolina on some greaseproof paper before rolling out the dough onto it.
I am in the camp of sauce first, followed by cheese and then the toppings, pretty much in the order they're listed above.
To cook it, I had the steel grates in position and then the deflectors on top and then used some terracotta pot plant feet as a spacer between the deflectors and the pizza stone. (a great tip from Kismet Kamado)
It was pretty much done after 10 mins with a nice crispy bottom ... no soggy bottoms at Chez Lydia! :-)