Saturday, 4/30, pizza

[pyegal]

Tried a different crust today: All-Purpose Flour/Cake Flour Version of Neapolitan Pizza Dough from Pamela Sheldon Johns.

I made half the recipe and just now noticed that it should have been for two dough balls, and I made only one crust. This is what I get for only reading *part* of the directions.
   1 1/2 cup warm water
   1 t. active dry yeast
   3 cups A-P flour (I used KA)
   1 cup cake flour (Swansdown)
   1 TB salt
The dough was mixed completely by hand, left to rest for 20 minutes and hand kneaded until it came together well, then put in an oiled bowl and set in the fridge to ferment.

It was a slightly wetter dough than the recipe made earlier this week, but stretched well before laying out on the peel for topping. I set the oven at 475 to heat for one hour, then baked the pizza on tiles set on the lowest rack. You can see some charring on the bottom in the second picture.

I realized that on my gas stove, since the broiler is under the oven, I could pop the baked pizza on the broiler pan for a few seconds and get some charred spots on the top. You can see them in the first picture.

While this crust was good, it wasn't as good as Tuesday's pie, and it was still too tough. Think I will try another crust made with starter, no cake flour, maybe try bread flour the next time.

<img src="http://pic5.picturetrail.com/VOL93/969683/3470095/94903408.jpg">


<img src="http://pic5.picturetrail.com/VOL93/969683/3470095/94903454.jpg">
   

[pftaylor]

pyegal,
What you just accomplished is very difficult in my opinion. Trying new recipes with different ingredients is challenging. The management of the various types of flours seem to be the most difficult part for me. Not to mention the combining of two flours in the same recipe.

No small feat. You seem to have pulled it off though. With flying colors I might add. Love the char BTW.

[varasano]

my cake flour experiments came out tough too. To be fair, these were long before I had my technique down, so maybe it's workable, but the lack of gluten makes it harder to structure the dough so it can trap the bubbles and make a light final crust.  But the photo's look great.