Hey there, wanna hear a secret

Pizza making

Postby BeerCur on Sat Aug 04, 2012 3:25 am

Dough Making

3/4 cup filtered water *1
3 tbsp. Sugar (raw sugar *2)
1 tbsp. Onion Powder
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Cold 3/4 cup filtered water (Total water 1 1/2 cups*1)
1 tbsp. "active" yeast (Red Star Active Yeast from Costco)
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20 oz. by weight Bread Flour (4 cups*3)
2/3 tbsp. Kosher salt (*4)
2 tbsp. Olive Oil
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Heat the first 3/4 cup filtered water, and other top ingredients (onion powder and sugar), to around 160 degree Fahrenheit, which will dissolve the sugar.
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Wait until overall water temp is below 140 Fahrenheit to add the additional 3/4 filtered "cold" (60 F) water (resulting water temp should be around 100 degree Fahrenheit), and add yeast. Let it stand until a bit foamy ~15 minutes.Image
Pour mixture into food processor... yes, food processor. Add bread flour and use the "dough blade" to combine... it will form into a kind of a ball ... takes about 30 to 60 seconds (some small bits will not be part of the whole).
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Let it stand for 15 minutes (Gluten formation).

Add, kosher salt, olive oil. Run the food processor for around 20 seconds until dough forms into a "solid ball". If necessary add 1 tsp. of filtered water at a time along with 10 second burst of blending. Do until mixture becomes a fully formed ball of dough.
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Take the dough, and hand knead with additional flour until it's not that "sticky", and store in fridge for around 36 hours in a gallon sized bag sprayed with non-stick spray ,aka Pam (a slow rise *4)... oh yeah gluten
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YMV for the following....
if you want to keep it longer, then just place it in a freezer and you can keep it frozen for up to 3 months. For longer make sure to put it in a Ziploc freezer bag and coat it with a little olive oil." http://www.thefreshloaf.com/node/7456/f ... h-how-long


Sauce Making
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Around 5 1/2 lbs. Whole peel tomatoes drained
Add extra virgin olive oil, Red Wine vinegar, Garlic, Kosher Salt, "Fresh" Dried oregano (most important), black pepper, all to taste
(For around 8 pizzas... freeze the balance)

This is a cold sauce so no need to cook it.
Smaller size

Cooking Pizza
You need a cooking stone... no ifs or buts. It is that bit extra necessary step that makes a crispy crust. You should also have a pizza peel, it makes things a lot a easier..

Split the dough into two equal parts and let them sit out at least an hour prior to cooking (Relaxes dough for the stretching to come). Make sure they are covered, paper towel works, to avoid a "skin" forming.

Preheat oven to 450... let the stone come to temp at 450 for at least 15 minutes before putting the pizza in.

Stretch the dough, bargain with it, throw it up in the air, beat it, until desired size (around 14" circumference), and put a lot of flour on the bottom along with corn meal (food ball bearings)

Ring dough (crust) with olive oil and cover with sauce

Cook for 2 minutes. Remove partially cooked pizza and from oven.

Add desired toppings (one hand full of Parmesan, two of mozzarella, and fresh basil to simi-cover).

Cook for another 8 minutes until done. Remove and enjoy.

Do same thing for other portion of dough.

*1. Filtered-water removes chlorine (in public water) that will kill the yeast.
*2. Taste better than "normal" sugar
*3a. should measure by weight for most for dry goods since the compaction could vary. 3b. Bread flour has more protein for gluten production
*4. Do not have to do this but does make better crust if you do... 1 hour at room temp and "punch" dough , rest for an hour, and start from after "Preheat oven to 450" above.

References
my trial and errors and
http://www.foodnetwork.com/recipes/alto ... index.html
http://www.food.com/recipe/americas-tes ... zza-472204
http://www.thefreshloaf.com/node/7456/f ... h-how-long
http://www.pizzamaking.com/newyorkstyle.php/
The Dog of Beers
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BeerCur
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