Let's Talk BBQ
Outdoor Cooking Equipment => PIZZA OVENS - Wood Fired => Topic started by: RG on June 10, 2019, 08:23:10 PM
-
So, we here in Georgia have not had rain in quite a long time then all of a sudden, it's rained for 4 days now. Go figure! I have been wanting to make a hybrid pizza dough as an experiment so I did just that, yesterday. I also made up some more sauce but made it a little more chunky and less liquidy (is that a word?)
The last batch of dough I made was with Ischia sour dough starter as my leavening agent. While I did like it, it did make it a little too sour for my wife's taste. The solution? Dial back the Ischia and add a little regular old active dry yeast. The result was exactly what I was looking for! A little sour and the rise from the ADY was the perfect mix!
We made a few pizzas, all 10-12 inches. The first was gorgeous but it was devoured as soon as I brought it up. It was a white pie that had roasted garlic and olive oil as the base, then a mixture of spinach, ricotta, parmesan, chili flakes, oregano, sea salt was spread over that and topped with fresh grated low moisture mozz. It was fantastic. I made one pie at a time and we ate them piping hot! I got rained out at the end though so I only got one picture of one of the 2 Margheritas.
(https://i.imgur.com/Tx4t6Bn.jpg)
-
Great lookin' pizza RG. :thumbup:
-
Im drooling over that one :thumbup:
-
Me too.
-
Looks awesome RG! :thumbup:
-
For those wanting to make this "Hybrid" dough, here's how I made it :
510g King Arthur AP flour
90g Caputo 00 flour
390g water
60g Sourdough Starter
1 tsp (or so) ADY (Active Dry Yeast)
14g olive oil
12g salt
I wanted to use King Arthur Bread Flour as it is higher in gluten but AP works fine. You can leave out the 00 flour and just use more Bread or AP if you like.
This is a slow proof dough, hence the low amount of yeast. I mixed it all up in the Kitchenaid mixer with the dough hook and put it in a olive oil greased bowl and put a lid on it. I let it sit on the counter for a few hours and then put it in the fridge overnight to cold proof. I took it out about 2 the next afternoon and let it come to room temp, it continued to proof along the way. I punched it down and made 4 225g dough balls and had about 110g left over for a mini pizza (that never got made due to the rainout, lol).
Once dough balls were made, I dusted in flour and let them rest on the counter for about 45 minutes and they became nice and soft and were a joy to work with and baked up nicely. I REALLY like this dough. If you have a sourdough starter to use, give this a whirl. If you don't have one, they're easy to make. I was afraid of trying for years, my fears were unfounded as it really is easy.
-
RG's famous Pizza & Italian restaurant......I see it coming
-
Oh heck yeah, that looks great. I love Margherita style pizza!