Author Topic: Pizza Fatta en Casa  (Read 22465 times)

Offline euge

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Re: Pizza Fatta en Casa
« Reply #150 on: October 02, 2011, 10:25:34 AM »
I just had to do a pizza last night. But I call it a two-hour pizza. ;) Start to finish- 2 hours. Easy as... pie?

10oz all purpose or bread flour
2 tbs wheat gluten
1 cup h2o
1 tbs olive oil
1 tsp salt
2 tsp yeast

Mix yeast, salt, gluten and flour together. I use a food processor with the metal blade. Add olive oil and h20- but add just enough water to come together and form a ball. Should be lightly tacky as mentioned before. Turn out and knead a bit, then form into ball. Place in oiled bowl and cover with wrap. Place in draft-free area. When doubled in size- about 45 minutes reform into ball- this simulates the act of punching-down. Replace into bowl and cover. In another 45 minutes the dough should have risen again.

With 30 minutes to go heat oven as hot as it will go. When it reaches 500+ (optimum), slap, stretch or roll out the pizza. Place the skin on peel (or screen) and top. If directly on peel make sure it is dusted with flour or corn meal first so the pizza slides off. Lightly jiggle peel to make sure the pizza is loose. Same technique to slide it onto the pizza stone. Cook for 7-8 minutes or until the bottom is done and the cheese is melted.



Been awhile so forgot to raise the rack on this one. The pizza was fully cooked- the underside perfect, but the top didn't have the the little crispy spots in the cheese that I like. SO next time the rack goes higher in the oven.

Topped with basil tomato sauce from the garden, fresh white mozzarella and roasted poblano strips macerated in olive oil. A bit of parm over the top and in the oven for 7 minutes. After cooling for a minute I had a nice tender and fully cooked crust that can hold it's toppings!

Almost as fast as ordering in! However, I heartily recommend making the dough the day before and proofing in the fridge. It is very easy to over-proof dough, and one must recognize what "doubled" in size means. This is where the dough tend to get over-proofed, which will render the crust tough and bitter, plus it will have poor oven-spring with a mottled appearance.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline Pawtucket Patriot

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Re: Pizza Fatta en Casa
« Reply #151 on: October 02, 2011, 11:09:39 AM »
That's a great looking pizza, Euge!  I've got a bunch of poblanos in my garden that need purposing.  I might think about using some of them for pizza given how good that looks.
Matt Schwandt | Minneapolis, MN
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Offline euge

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Re: Pizza Fatta en Casa
« Reply #152 on: October 02, 2011, 11:14:00 AM »
Thanks Matt! I just ate the last piece. :o
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline Pawtucket Patriot

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Re: Pizza Fatta en Casa
« Reply #153 on: October 02, 2011, 11:17:43 AM »
Matt I look at that pic, and I see my Wilsonart Countertop...we like ours.

It was there when we bought the house last August, but it's nice!
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Offline morticaixavier

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Re: Pizza Fatta en Casa
« Reply #154 on: October 03, 2011, 08:13:42 AM »
did pizza this weekend myself. jus ta siple 50-50 bread and whole wheat crust, think cicilian style. olive oil, onions, mushroom and spinach with mozz. yumm.
"Creativity is the residue of wasted time" - A. Einstein

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Offline redbeerman

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Re: Pizza Fatta en Casa
« Reply #155 on: November 16, 2012, 05:39:58 AM »
Reviving the thread.  Looking at making BBQ chicken and Buffalo chicken pizzas tonight.  Will attempt to post pics.
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Offline thebigbaker

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Re: Pizza Fatta en Casa
« Reply #156 on: November 16, 2012, 07:09:48 AM »
Reviving the thread.  Looking at making BBQ chicken and Buffalo chicken pizzas tonight.  Will attempt to post pics.

Looking forward to the pics!  Haven't done a Buffalo Chicken one yet, but I do a BBQ pizza (when I have left over smoked pork or chicken).  I use one of my bbq sauces as a base, add the meat, sliced purple onions, some crumbled bacon, a little jack and cheddar, and top off w/ cilantro.  I haven't attempted to make my own crust, but gonna have to give it a try next time. 
Jeremy Baker

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Offline bluesman

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Re: Pizza Fatta en Casa
« Reply #157 on: November 16, 2012, 07:41:09 AM »
Reviving the thread.  Looking at making BBQ chicken and Buffalo chicken pizzas tonight.  Will attempt to post pics.

Sounds tasty Jim. What's your dough recipe? Post pics please!  :)
Ron Price

Offline morticaixavier

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Re: Pizza Fatta en Casa
« Reply #158 on: November 16, 2012, 08:54:54 AM »
Nice, I'm gonna get some pizza going this weekend for my sons birthday party. not sure what kind toppings wise but I think it's gonna be on the grill, thin crust style.
"Creativity is the residue of wasted time" - A. Einstein

Jonathan I Fuller

Offline euge

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Re: Pizza Fatta en Casa
« Reply #159 on: November 16, 2012, 09:44:49 AM »
Looking forward to some pizza porn!
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline redbeerman

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Re: Pizza Fatta en Casa
« Reply #160 on: November 16, 2012, 10:39:38 AM »
Reviving the thread.  Looking at making BBQ chicken and Buffalo chicken pizzas tonight.  Will attempt to post pics.

Sounds tasty Jim. What's your dough recipe? Post pics please!  :)

Papa Rosie's Pizza Dough

1 cup tepid water
1/4 cup olive oil (optional, gives dough a smooth texture)
3 cups King Arthur (tm) all purpose unbleached flour
1 tsp salt
1 tbsp white sugar
1 tbsp dry yeast (I get Red Star (tm) in bulk, so that's what I use)

Wet first, then dry.  I use a dough hook to mix in my Kitchen Aid (tm)
Let sit for as long as you can (overnight is best, but this dough is good fresh as well)
Punch down and roll out.
Makes two 16" or three 12" thin crusts.
CH3CH2OH - Without it, life itself would be impossible.

[441, 112.1deg] AR

Jim

Offline redbeerman

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Re: Pizza Fatta en Casa
« Reply #161 on: November 19, 2012, 05:23:29 AM »
Ended up just making the BBQ chicken pizza.

Getting set up:  onions, BBQ chicken breast, cheese, Saison (for cook, not pizza)


Ready to go into the oven


In the oven


Out of the oven


Slices


Italian bread with leftover dough


Yum!  Hot bread!
CH3CH2OH - Without it, life itself would be impossible.

[441, 112.1deg] AR

Jim

Offline euge

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Re: Pizza Fatta en Casa
« Reply #162 on: November 19, 2012, 06:23:04 AM »
Looks excellently awesome. My stomach started growling when looking at the pictures. :D

It's so easy to make the dough- especially if one has a stand-mixer with a hook. I'll make my dough- divide it up into bowls and it'll rest covered in the fridge all week or longer. In fact, the dough develops better texture and flavor that way. Pull the dough out in the morning so that it can warm up and start to rise and be proofed by evening.

Sure beats picking up the phone and ordering crap delivery.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline morticaixavier

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Re: Pizza Fatta en Casa
« Reply #163 on: November 19, 2012, 09:03:48 AM »
I will get pictures of my pizza fatta tonight. difficult to do on the phone.

did a cicilian style red sauce and fresh mozz (over did the mozz and it got a little soggy in the middle but was better after it drained a bit) hald with mixed olives, Wild mushrooms in cream sauce with parmesan cheese, Wild mushrooms with purple basil/almond pesto and stanislau capra aged goat cheese. and finally mixed olives with purple basil/almond pesto and stanislau capra.

had a bit of dough left over after all the toppings and cheese was gone so minced up some freesh herbs from the garden and did one with just olive oil, fresh herbs kosher salt and coarse black pepper.

Pictures to follow.
"Creativity is the residue of wasted time" - A. Einstein

Jonathan I Fuller

Offline bluesman

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Re: Pizza Fatta en Casa
« Reply #164 on: November 19, 2012, 10:41:03 AM »
Reviving the thread.  Looking at making BBQ chicken and Buffalo chicken pizzas tonight.  Will attempt to post pics.

Sounds tasty Jim. What's your dough recipe? Post pics please!  :)

Papa Rosie's Pizza Dough

1 cup tepid water
1/4 cup olive oil (optional, gives dough a smooth texture)
3 cups King Arthur (tm) all purpose unbleached flour
1 tsp salt
1 tbsp white sugar
1 tbsp dry yeast (I get Red Star (tm) in bulk, so that's what I use)

Wet first, then dry.  I use a dough hook to mix in my Kitchen Aid (tm)
Let sit for as long as you can (overnight is best, but this dough is good fresh as well)
Punch down and roll out.
Makes two 16" or three 12" thin crusts.

Thanks!

I'll give this formula a try.  :)
Ron Price