Author Topic: Braided crown pizza recipe  (Read 2816 times)

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Offline PizzaBrasil

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Braided crown pizza recipe
« on: December 19, 2007, 12:53:34 PM »
Braided Crown ‘Pizza’

In the thread ‘same day pre-fermented pizza’ it is possible to see several pictures of this braided pizza.
A final result is showed in the picture below.

Following the used recipes (original and modified)

The original recipe uses a poolish (100g F + 100g W + 10g of fresh ferment) that rested by a couple of hours. I did use 200g of pre ferment.

Original recipe (sweet)
200g pre ferment or poolish
400g flour
100g water
50g milk   
2 Tsp canola oil
1tsp marine salt
150g sugar

Dissolve the ferment with 100g of tepid water and mix with 100g flour. Rest a couple of hours or until duplicate in volume.
Dissolve the sugar in water and milk.
Incorporate 200g of flour with the 200g of poolish and the mixture of sugar, water and milk. Add the salt and mix. Add the rest of the flour and the oil.
Mix by five minutes or until the dough be satiny.
Rest the dough protected with wet cloth a couple of hours or until duplicate.
Deflate. Round to a cylinder and divide it in three.
Wait five minutes or so.
Roll and stretch out each individual cylinder to a thirty by four inches, flat dough.
Fill each dough as your taste. Similar or different filling could be used.
I like the ricotta – nutella filling. Broken dark and milk chocolate pieces with sliced strawberries. Baked apples with cinnamon and nuts. And so on.
Go heavy with the fillings, the dough is elastic and grow up when baked.
Close each dough taking the edges and pressing it together. As a big cannoli with closed ends.
Give the dough a five minutes rest.
Braid the three cylinders. This could take a little practice. However, the dough is elastic and do not be difficult.
Give the braid a crown form or bake as is, your choose. I rounded it because the size of my pallet.
Brush with a batten egg and sprinkle coarse sugar over it, before baking.
Bake at 250 °C until done.
Let rest at least one hour over a grate.

Modified recipe (Salted)
50g pre ferment (better than poolish)
500g flour
200g water
50g milk   
1tsp marine salt
Canola oil (not used, since I am using a WFO)
Sugar (not used)

Similar steps as above.
Preferment diluted in all water, sieved half of flour, mix couple of minutes, autolyse of 15 to 30 minutes.
Salt, incorporate, remainder flour, incorporate, oil. Mix by five minutes or until the dough be satiny. Finish by hand, if necessary.
Rest until double in sizing (with that preferment quantities could take 4 to 6 hours. You always could increase the preferment quantities, decreasing the flour and water).
Same steps above to form the cylinders.
Fill each one. Do not be afraid to go heavy with the filling.
Close the edges obtaining three thirty inches long cylinders.
The crown of the pictures had a cylinder filled with a sweet and smooth brazilian cheese – catupiry – calabrese sausage and dried tomatoes maintained on EVOO, garlic and species. The second one with the same cheese, ham, basil, and provolone and the third had salami, fresh tomatoes, parmesan and onions.
Rest the dough five minutes and braid the cylinders.
Give the braid a crown form or bake as is, your choose. I rounded it because the size of my pallet.
Bake by two or three minutes in a 350°C oven.
Eat hot.

Good bake.

Luis


Offline Pete-zza

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Re: Braided crown pizza recipe
« Reply #1 on: December 19, 2007, 01:07:50 PM »
Luis,

You continue to astound me with your originality and creativity, yet paying very close attention to detail and the technical processes involved.

Peter

Offline PizzaBrasil

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Re: Braided crown pizza recipe
« Reply #2 on: December 19, 2007, 05:42:39 PM »
Peter:

Thanks you!
The good thing is that you are always there taken care of us!

Always learning, of course!

Luis

Offline Bill/SFNM

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Re: Braided crown pizza recipe
« Reply #3 on: December 19, 2007, 05:50:18 PM »
Luis,

This is definitely on my list of things to try. Beautiful presentation. Thank you.

Bill/SFNM

Offline sourdough girl

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Re: Braided crown pizza recipe
« Reply #4 on: December 19, 2007, 06:51:38 PM »
Luis!
I am SO in awe!

I am still working to perfect what most would consider a "regular" pizza... yours looks like a lovely braided bread ... but, even better, we have seen what is hiding inside!  Incredible! 

I wish I was there when you pullled it out of the oven... that would truly be a slice of heaven!

~sd
Never trust a skinny cook!


 

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