[Wort-H.O.G.]

On our annual NYC trip, to which I always look forward to the pizza here. Went great with Brooklyn Lager.



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[69franx]

Looks tasty!

[Wort-H.O.G.]

Yeah I look forward to this pizza every year Frank. And Brooklyn Lager is really tasty- The classify it as American Amber style , Hallertauer Mittelfrueh, Cascade and dry hopped.


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[pete b]

If you like to cook you would want to check out Eataly while there. It's an entire block of Italian food including both ingredients that are hard to find and restaurant. There is a massive brick oven where they cook pizza. Its Mario Batal's place. I brought home lots of great stiff.

[euge]

Decided on pizza for an early dinner today. Put together a four hour poolish at 0800 which should be ready to go make the rest of the dough around noon. I'll shape and proof 2-3 hours.

The poolish approach results in a great texture for thin crust and the double ferment in record time.

Poolish for this recipe:

90g bread flour
90g h20
0.4g dry active yeast

Incorporate and let ferment for 4 hours @ 78-80F.

The dough:

The poolish
225g bread flour
108g tepid h2o
7.2g salt
4.5g active dry yeast

Shape into ball and let rise for 1-3 hours depending on ambient temp.


It'll be a NY style thin 16" smoked sausage and BBQ chicken pizza with a spicy tomato sauce. Perhaps some olives or capers and caramelized onion. Don't like overloading my pizzas.

[pete b]

Sounds nice Euge, love getting a good ferment on a dough. I intend to make some pizza and bread this weekend. I am also an advocate of not overloading a pizza. If I'm using a tomato sauce I cook it down thick so the flavor is concentrated and use flavorful cheeses and roasted or caramelized veggies so that the flavors come through without overloading. A common mistake is piling on ingredients which makes the top of the crust soggy.