I should add we do not use the tray you see to cook the pizza it goes directly on the grill. Using the pan with the holes allows moisture to escape from the underside of the pizza and keeps the crust crispy for serving.
- Gluten Free flax seed and pesto crust - no red sauce - brushed with more pesto - arugula (can use spinach too) - fire roasted red peppers - caramelized onions - BBQ chicken - BACON - jalapeños - sautéed plum tomatoes - fresh grated parmesan - fresh mozzarella (I cheated on this one) First attempt on the grille
I'm a margherita sort of guy. Very thin and crispy crust. Just enough tomato sauce to taint. Fresh mozzarella, torn not sliced. Torn basil on top. Very hot wood oven. I do like to have capers and anchovies on there too. Not thick. Not greasy. Crispy. Crunchy. Moist. Succulent. Cold beer to help it down. Never anything else. In France, way on down south, they have a thing called pissaldiere. The thing is like the name. Slightly different to the Italian. More topping, usually an onion base, often anchovies making a criss cross. Ech sqyare getting a black Nicoise olive in. Maybe capers too. You can buy it by the piece on most southern markets. The version I make at home is not very authentic, but good in its own way. At least that is what everyone says. First I cheat and use a pack of frozen ready made puff pastry, all butter. All the bought one I have had were square. Peel and finely slice a couple of onions. You need a reasonable amount. I often use red ones. saute off, a little butter, olive oil and salt (helps break down the onion). You don't want colour, I put it on low, with a lid or plate on top. Maybe take 1/2 hour. Add a little water it it starts to colour more than pale brown - no caramelised crispy bits. You can add herbs too. Thyme, chopped rosemary work well. Straighten out the pastry, you can even roll it a little if you like. Put the pastry on a floured baking sheet. With a sharp knife, made a cut about 1/2 way through, about 1/2 to 3/4" all the way round. Stab the centre section with a fork - so the pastry here does not rise. The outer edge does, makes a cute little rim. Spoon on the onions, careful not to overlap the lip round the edge, but right up close. I have a big jar of anchovies, but of course, a tin will be fine. The small 2oz tin may need to be a bit open spaced out for my taste, but do what you need to do. Drop an olive in each square. I like the soft black pitted ones from Nyons. But I did use puff pastry, yes? Anyway, that it, assembled. Unnless you want to scatter a few capers on. This is a full flavoured grown up dish, although French kids love it. Into a hot oven, preferably onto something like a pizza stone or some thick floor tile. Cook until the base is cooked. On hot. Goes well with a crisp white wine or a beer. It's quite possible a rosé would be the thing, but I hate that. And I used bought puff pastry. I expect it would be as good, if not better, with real dough underneath. Try it out, let me know.
Just did a pizza day with the in-laws a couple weekends ago. I did a couple different crusts. One was with Bobs Red Mill GF Mix. The other was a standard flour based crust. I'm not sure exactly what flour I used (came from a co-workers family member who brought back from Italy). I'm pretty sure it was semolina, as it has worked great on Pastas & Raviolis I've made. Standard dough tasted good, but wasn't as soft & supple as I'd have liked. 00 flour would have been preferred? We generally do GF and odd-ball crusts, but if I keep standard flour on hand, it's usually this: https://www.amazon.com/Antimo-Caput...=8-5&keywords=antimo+caputo+00+pizzeria+flour @a1fa care to share any on your dough recipe and technique? Also, is anyone pre-cooking veggies? My wife likes to pile on veggies to the pizza like they're going out of style. Things seem to end up watery. Higher oven temps? And now I'm hungry Andrew
2.75 cups flour 2.75 tsp bread yeast (in a jar) Tsp salt Tbs olive oil Tbs sugar 1 cup hot water Mix Water, yeast, sugar and olive oil in a cup (I use a measuring cup) set aside for 12 minutes or so. Let the yeast bubble Combine flour and salt in mixing bowl When there's a nice head in the yeast, mix it into the flour. I use. Kitchen Aid with a dough hook. Knead it til it looks and smells like dough. You u may need to add a bit of flour or warm water depending on your measurements and humidity. Take out of mixing bowl and place in another bowl, drizzle a little o/o on it coat evenly, cover and let rise in a warm place. Usually 30-minutes to an hour. Divide into 2 balls and roll out into a disk. Top, cook and eat up. Sent from my iPad using Tapatalk
When I worked at the pizza shops they all used Pillsbury High Gluten Flour 50 lb bag at a time along with a 5 lb block of Red Star yeast. The gluten makes it easier to "Throw" a pie.
Yep... My wife went to King Arthur Flour baking school and weighing is the best followed by fluffing or sifting flour before measuring using a measuring cup. Unsifted flour can be twice a dense (packed) than sifted flour so you could actually be using twice as much flour as a recipe calls for.
I use a very similar recipe to this, but use bread flour instead of AP flour. I have found using bread flour gives me a crispier crust using a pizza stone in a 550 degree oven. I am about to invest in a pizza steel, which is suppose to be better than a pizza stone. It better be since it is almost double the price and three times the weight...
This recipe is fine for a basic pizza dough. Do yourself a favor and google search 'gourmet pizza dough'. Gary :) :)
We built a wood-fired dome for the backyard patio, last June/July. End of July we were ready to go. Experiments the first couple of time showed us thin-crust, about 8in in diameter works best. Oven at ~750deg, 45sec and turn, cook another 45sec. Makes for sizzling toppings and lightly charred crust. With 8 of us and a handful of friends, we could turn out about 15-20 pizzas before the oven dropped below optimum temps (over about 60-90min). All of Aug and Sept, we were making pizzas every Saturday evening. Can't wait to fire it up again, starting in May.
Flour is a bit of a bitch. I believe there is even a difference between Canadian AP and US AP. Most American recipes that want to mimic an Italian, thin crust call for the use of "doppio zero" flour - which you will not find in a typical Canadian grocery store. My paternal side is 100% Tuscan. I have relatives all around Florence. Most of my aunts and uncles are of an age where they are ditching condo/apartment life and are moving to the country-side. Almost every home has a wood fired oven - some double as a winter heat source. Funny thing, when they make pizza dough, they use a brand called Manitoba Flour, which is made from wheat grown in the northern US and southern Canada. Of course I only learned after years of searching for Italian doppio zero. They proof the dough for at least 24 hours.
Yep, poor man's(???) pizza oven...super easy to get it above 700 dome temp. I have a smokey joe but do the same thing. On a side note, I accidentally left both vents full open for about 30 minutes one time while letting it warm up. Came back out to a fireball about 18" long blowing out the (then melted) top vent.
Dough makes the pizza! Usually buy fresh uncooked from the grocery and fix it up. On the Akorn is goes, don't forget the corn meal to avoid sticking to the stone.
I said I use something similar. I didnt say how often I use it I use the basic dough if it is late afternoon/early evening and I want pizza that night. If I plan ahead, I use a dough by Joe Beddia at Pizzeria Beddia. Check out his book Pizza Camp: Recipes from Pizzeria Beddia.
Use parchment paper underneath and it wont stick. And try/grill it on the grill grate on parchment paper instead of the stone and the crust/dough will be a crustier crunch. The lazey wifey gets a Walmart thin crust sausage and pepperoni, adds more pep and cheese, a small can of mushrooms and blk olives, 400 for about 25 minutes and
I grew up on a thin cracker-like crust that you just can't get around here (Atlanta). I guess it's maybe a style from the area between Chicago and Milwaukee. I make my own crust using a recipe that calls for the dough to rise in the fridge for at least 24hrs. My wife says I cook it too done, but that's how I like it. I used to have tiles on a shelf in the oven to get a really good crispy crust, but when we got a new oven, the wife cut that crap out.
