July 2011 "French"

[DKM]

Combining two thoughts from the request thread, so let's see what we get.

[alex_chef2000]

   Bocuse's grandmother french onion pizza.

Origin: Lyon, France.

http://www.flickr.com/photos/bibianamorelos/5784767760/in/photostream  

I use to make this kind of pizza for myself every weekend, for the family I make Neapolitan Margherita.

Dough:

3 Cups of KABF sifted.
1 Cup of filtered water.
1/2 Cup of poolish.
1 tsp of ground sea salt.
1 tsp of dry yeast.

Topping:

1 egg yolk.
1 Tbsp of sour cream.
1 caramalized onion.
salt and pepper to taste.
1/2 cup of fresh Mozzarella.

Instructions:

1. Autolysis all dough ingredients, mix 3 minutes and rest 20 minutes.
2. Knead 20 minutes with spiral hook.
3. Rest 20 minutes at room temp.
4. Ferment 24 hour at refrgerator.
5. Pre heat oven with cast iron or pizza stone behind the top ( broil ) max power.
6. Mix egg yolk with sour cream, add salt and pepper.
7. Caramelize sliced onions with EVOO in a heavy cast iron skillet.
8. Fix the pizza and bake it for 2-3 minutes.

[buceriasdon]

alex-chef, Nicely done! Interesting, at this very moment my apt. is filled the smell of onion being cooked down. Pics to follow but nothing like yours, again very nice looking.
Don

[buceriasdon]

Having never done onions this way I should have used another one, just not enough, oh well. I was just playing around with some different ideas, some worked, some didn't. Very strong tasting without cheese, onion, black olives and anchovies, not to everyone's taste but I liked it. Baked in a toaster oven in a pan. I was going for that golden brown French bread crust, I got it.
Don

[PietroUK]

Got something in mind for this, hopefully will all come together this evening. We shall see!

[Bill/SFNM]

Pizzoulet

In honor of Bastille Day.

- Cassoulet ragout with white beans pureed to thicken it
- Confit of homemade Toulouse sausages
- Fol Epi Cheese
- Toasted Tartine bread crumbs
- Roasted walnut oil

The crust, made with the French natural starter, was amazing with the cassoulet sauce and cheese. After baking, the addition of the toasted bread crumbs and walnut oil made the entire pie swoon-worthy. However, I was very disappointed with the sausage. There was nothing wrong with it, but it just didn't belong on this pie. Subsequent pies without the sausage were the winners.

     

[PietroUK]

It’s a cool theme for me, because I love French food, and regularly buy French products. However, apart from a bit of Crème Freche in white sauces, I rarely incorporate them into pizza.

The chicken was marinated for 24 hours in French white wine, garlic, herbs, pepper and oil. Following on from last month’s challenge – I decided to forego the water and use French lager in the place of water (63% hydration). Those tiny 25cl bottles, I’ve not bought them as an adult – but my parents used to let me drink them occasionally at family meals when I was in my mid-teens.

For the toppings – I didn’t want to lose the sauce, but I thought I’d make add a dollop of Dijon mustard to the tomato sauce. The cheese is ‘Boursin’ (I’m not sure if it’s in the US – but it’s a popular brand of herby, garlicy soft cheese in the UK)

Garlic overload – but very satisfying.

[DKM]

All very nice.

[TXCraig1]

Bill, I wish I had half your creativity and imagination when it comes to food.

CL

[Bill/SFNM]

Bill, I wish I had half your creativity and imagination when it comes to food.

CL

Craig,

Your compliment means a great deal to me. Thank you. I will say that the concept of this pie and many of the others I have created are the direct result of these monthly challenges.

[pizzablogger]

Bill, I wish I had half your creativity and imagination when it comes to food.

CL

x2

[DKM]

Craig,

Your compliment means a great deal to me. Thank you. I will say that the concept of this pie and many of the others I have created are the direct result of these monthly challenges.

Glad to know they are doing some good.  You should love next month's.

[parallei]

Pizza Sarrasin with Aged Gruyère (wanted to keep it simple):

Always liked buckwheat crepes, so I thought I'd try adding buckwheat to a dough.

Flour 100% (75% KASL + 25% Buckwheat)
Water 62%
Canola Oil 2%
Salt 2%
Starter 8% (total dough weight)
 
Went with the KASL because there is no gluten in the buckwheat.  The pie looks boring but tasted quite nice.  Served it with a bit of prosciutto and greens on the side.  The buckwheat flavor came through better than I thought it might.  I'll try something like this again, but with some 00 flour in the mix to lighten it up a bit, and more varied toppings. 

[RobynB]

Love love love that!!  I have bookmarked it to try soon - I adore buckwheat galettes with gruyere and this looks like a wonderful adaptation.  Thank you for posting this!

[TXCraig1]

Paul, I wish I could have tried it. It looks great. I bet it was just wonderful with the cured meat and greens.

CL

[parallei]

Thanks Robyn and Craig.  I'm going to try a lighter, higher heat, higher hydration version later this week.  Will post it in "Specialty-Grain Pizzas".  My wife liked it, so I guess I better follow up!

[DKM]

I half expected to see a French Bread Pizza.  I guess there is still some time left. 

[norma427]

This pie is in honor of DKM’s Thin, Crisp & Crackery Pizza at: http://www.pizzamaking.com/pizzainnstyle.php  I had made 3 attempts at market, and don’t know if my oven temperatures were too high or what, but I had a small (101 grams) scrap of dough leftover, and tried it at home this morning in my home oven, and I must say your recipe is everything you said it was.  I really enjoyed the thin, tender, crisp & crackery crust.  This really isn’t a French pizza, but I want to thank you in French.  "Merci mon ami".  Excellente pizza!   

Hope my Google translator, translated okay.

Norma

[DKM]

Merci!