It’s been a while since I have made and reported on a pizza with an egg. So, for brunch today, I decided to make a pizza with an egg but using my recently acquired Deni 2300 pizza oven rather than my standard home oven. For those not familiar with the Deni 2300 pizza oven, it is a self-contained countertop pizza oven that can be used to make pizzas up to 11” size. It’s advantage to me is that it can be used to make a pizza without heating up my standard oven, especially at this time of year where outdoor temperatures where I live in Texas can easily get to 100 degrees F. For additional details on the Deni 2300 unit and its operation, including photos, please see http://www.pizzamaking.com/forum/index.php/topic,2462.msg21445.html#msg21445
To make the pizza, I decided to use the Bel Aria brand of 00 flour, which I have found from past experience to be a good choice for a breakfast-style pizza using eggs. The steps taken to make the dough were essentially those described in detail at Reply 12 at http://www.pizzamaking.com/forum/index.php/topic,2250.msg19793/topicseen.html#msg19793
The only differences were that I added a 5-minute autolyse-like period after the flour, instant dry yeast (IDY) and water were combined in the food processor, and I added 1/2 teaspoon of light olive oil to the dough and kneaded it in just after the salt was added to the dough in the processor bowl. For convenience in future dough making efforts, I converted the volume recipe referenced above, as modified by the addition of the olive oil, to baker’s percents, and I calculated the thickness factor TF. The thickness factor was predicated on using the dough ball to make a 9” pizza. Using the new dough calculating tool at http://www.pizzamaking.com/dough_calculator.html
, I confirmed my math calculations and came up with the final dough formulation:
Flour, Bel Aria 00 (100%): 123.26 g | 4.35 oz | 0.27 lbs, about 1 c.
Water (62.9%): 77.53 g | 2.73 oz | 0.17 lbs, about 1/3 c.
Oil (1.89%): 2.33 g | 0.08 oz | 0.01 lbs | 0.5 tsp | 0.17 tbsp
Salt (2.26%): 2.79 g | 0.1 oz | 0.01 lbs | 0.5 tsp | 0.17 tbsp
IDY (1.22%): 1.5 g | 0.05 oz | 0 lbs | 0.5 tsp | 0.17 tbsp
Sugar (0%): 0 g | 0 oz | 0 lbs | 0 tsp | 0 tbsp
Total (168.27%): 207.41 g | 7.32 oz | 0.46 lbs | TF = 0.115
Pizza size = 9"
Note: All measurements are metric/U.S. standard
After the dough was put into a container and into the proofing box (for details of the proofing box and its construction, see Reply 6 at http://www.pizzamaking.com/forum/index.php/topic,403.msg4887.html#msg4887
), it took about a half-hour for the dough to double. I then removed the dough from its container and pressed and shaped it into a 9” dough round, or skin. This was followed by docking the skin with a docking tool (a fork can be used instead), lightly oiling the top of the skin with olive oil, and pre-baking the skin on the pizza plate, which I had lightly oiled with light olive oil, for about 5 minutes, top and bottom, using both heating elements of the Deni 2300 unit. I then added a blend of shredded low-moisture part-skin mozzarella cheese (Precious brand) and imported Provolone cheese, which I mounded slightly at the rim of the pizza to form a barrier to contain the eggs (I used two of them) in the center of the pizza. I alternatingly placed slices of Portuguese chourico (slightly precooked) and pepperoni slices (uncooked, from a stick of Margherita pepperoni) around the perimeter of the pizza. The pizza was then baked, top and bottom, until the eggs set, but without turning hard or rubbery. A bit of the egg white escaped through the barrier of cheese and hit the pizza plate, but it quickly and harmlessly seized up as it hit the hot pizza plate. The front of the photo below shows that event. Once the pizza was finished baking, I distributed freshly ground black pepper over the entire pizza.
I thought the pizza turned out exceptionally well. The oven spring was decent considering the inherent limitations of the Deni unit, which bakes from a cold start, and the crust had a light brown coloration, both top and bottom, and it was chewy and reasonably thick (medium thickness). The bottom of the crust had a biscuit-like appearance but it was not cracker-ish in the least. The eggs were just about perfectly cooked for my taste. With a good cup of coffee, it made for a wonderful brunch. I didn’t exactly time the pizza from beginning to end, but I estimate that it took about an hour, just as with past “Last-Minute” pizzas. I will definitely use the Deni unit for future pizza and egg creations, although next time I will probably try the Caputo 00 Pizzeria flour.