Author Topic: Pizza #5  (Read 1533 times)

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Offline Grizz

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Pizza #5
« on: December 19, 2008, 11:54:26 AM »
This is the entry in my Pizza Log for Pizza #5, tmy second cracker crust, in my attempt to better my wife’s favorite pizza.  Wife says this was a 9 to 9 ½ out of a ten.  It was probably the best pizza I have ever had.

Cook date:   18 Dec 2008
Dough:      2 – 15”” X 1/16 (.06)” dough balls,.
Dough Prep date:   17 Dec. 2008
Starting weight:   601.18 as per recipe/ 300.59 per ball
Ending weight:   592 g @ 296 g each by weight (1.6% residue left)
Flour:   King Arthur Bread Flour:    387.24g/    13.66 oz  (100%) 
Water:   Arrowhead Bottled Spring Water @ 85º: 174.26 g/ 6.15 oz  (45.%)
Yeast:   Red Star Quick Rise Yeast:    3.6 g/   0.13 oz/1.2 tsp/0.4 tbsp (0.93%)
Salt:   Diamond Crystal Kosher salt: 4.94 g/0.17 oz/1.45 tsp/0.48 tbsp (1.32%)
Sugar:   None   
Oil:   Olive Oil –      30.98 g/   1.09 oz/6.88 tsp/2.29 tbsp (8%)
Total: 155.25%   601.18 g/  21.21 oz (TF=0.06/1/16”):
Single Ball:   300.59 g/  10.6 oz       
402/31.13/12.48               
Recipe Changes:   Dry mix flour, yeast and salt, then water, Autolyse, then oil.

AUTOLYSE:      20 min. 
Changes: 

Air temp.:      72º
Table temp:      72º
Humidity:                   44 %
Ending dough temp:   72º

PROCEDURE:   In Kitchen Aid Pro 6 mixer with paddle, I added flour to the water and mix on low for two minutes.  It becomes very thick and difficult to stir.

Autolyse (rest) for 20 minutes, bowl covered with damp towel.

With dough hook, I added yeast, mixed, salt, mixed, and drizzled in olive oil, mixed for three minutes then kneaded for 5 minutes. Some salt and/or yeast residue left stuck on bottom of bowl.

http://i214.photobucket.com/albums/cc141/ECRody/Pizza%205/Dough56.jpg

Dumped dough out onto floured countertop and shapped the dough into a ball and kneaded until depression popped back up, about a dozen times. Cut dough into two dough balls.

0656: :  Coated each ball with olive oil and placed the dough in Zip-lock bags sprayed with olive oil Pam.  Allowed the dough to ferment/rise in bags for  4 3/4 hours.

Changes:   Use whisk to dry mix flour, yeast and salt, paddle to add water, Autolyse, hook to knead.      
FERMENT:       
0656: Fermented dough in baggies on counter at 72º
0945:  Placed on cookie sheet in oven with light on, door open at 85º.
1145: Placed in bottom refrigerator drawer @ 34º for about 29 hours.
Changes:  Preheat oven with light on, door cracked, to 85º.  Ferment dough on pan in oven.

PIZZA PREP: Pizza 5
18 Dec
1630:  Removed Dough #5 from refrigerator and placed on counter to warm up.  Left Dough #6 in refrigerator for Friday night.

http://i214.photobucket.com/albums/cc141/ECRody/Pizza%205/DoughBall5.jpg

1730:  Placed pizza stone on rack in middle position in oven and preheated to 550º:  Measured out and prepared toppings, placing them in individual bowls. 
1830:   Flattened dough ball #5 by hand and rolled out to 1/16” thick. Forgot to dock again.  Placed  14.75” pan on dough and trimmed to shape.  Placed on floured and corn mealed peel.

Prepared ahead of time and apply in order.
8 oz of Chuck’s #3 sauce
12 oz of sliced Precious Mozzarella 
1 cup purple onion thinly sliced into rings, placed on paper towel and nuked on high for 45 seconds to remove moisture;
2 cups sliced Portabella mushrooms, placed on paper towel and nuked on high for 1 minute seconds to remove moisture.
½ cup sliced black olives
4 oz of un-marinated artichoke hearts for Lori’s half of pizza
4 cloves of minced garlic.

http://i214.photobucket.com/albums/cc141/ECRody/Pizza%205/Pizza5Topped.jpg

1840:   Placed on pizza stone in 587º (shot with a lazar thermometer) oven and baked for 3 minutes
1845:  Rotated
1852:  Baked for another 2 ½ minutes.  Top was done, maybe could have gone a little longer at 587 º, but not much.  Removed from oven and placed on cooling rack for two minutes.

TOTAL COOK TIME:     5 ½ minutes

CHANGES:  Bake at 500 so bottom of crust can cook longer to char a bit before top burns.

APPEARANCE:
Top:

http://i214.photobucket.com/albums/cc141/ECRody/Pizza%205/Pizza5mDone2.jpg

Curst edge was golden brown.  Cheese at edge had started to brown.  The tips of the artichoke hearts had just started to blacken.  All toppings were cooked and cheese melted.

Bottom:

http://i214.photobucket.com/albums/cc141/ECRody/Pizza%205/Pizza5Bottom.jpg

The bottom was thin, firm and just short of crisp and could have been cooked longer.  Need to cook at 500 rather than 550 so toppings wont burn.

Side:
http://i214.photobucket.com/albums/cc141/ECRody/Pizza%205/Pizza5Side.jpg

Crust was thin throughout, and held up pretty well, but was not crispy enough.  Needs to be cooked longer, but this recipe, rolled out to 14.75” leaves a nice thin crust.   

TASTE:

Crust:  Not quite crisp enough, but not doughy.   Taste was very good, chewy, the best so far..   

Sauce:  Chuck’s Sauce #3 is just about right.  All of the flavors blended well together, nothing overpowered anything else.  MAYBE tweak with a little more salt.


Offline Y-TOWN

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Re: Pizza #5
« Reply #1 on: December 20, 2008, 12:44:19 AM »
Sauce:  Chuck’s Sauce #3 is just about right.  All of the flavors blended well together, nothing overpowered anything else.  MAYBE tweak with a little more salt.

Can you steer me to this sauce recipe?

I just hit the long ball today. A local large Italian market had 6n1 on sale for $1.49 per can - I'm stocked for a while

Offline Grizz

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Re: Pizza #5
« Reply #2 on: December 20, 2008, 01:56:04 PM »
Y-Town, it’s really nothing special, just adjusted to our taste for pizza.  It evolved from a heavier sauce that had sugar, olive oil, vinegar and too much spices, to what I last used.  My #1 sauce would be great with lasagna.

Chuck’s Pizza Sauce #3:
1 – 1 lb., 12 oz (794g) can of 6 in 1 All purpose Ground Tomatoes 210/0/14
2 cloves  garlic, finely minced
1 Tablespoons finely minced onion
2 teaspoons Diamond Crystal Kosher salt
1 1/2 tsp dried basil
1 tsp dried oregano
1/2 tsp ground black pepper 
1/2 tsp dried rosemary, rubbed

210 cal, /0 g fat/14 g fiber for 28 0z
1 oz = 7.5 cal/0 fat/ 0.5 g fiber
4 oz = 30 cal/0 fat/2 g fiber
8 oz = 60 cal/0 fat/4 g fiber

Strain tomatoes for about a half hour to remove excess water.  Puree garlic, onion, basil, oregano and rosemary with enough tomatoes to liquefy everything.  .  Add all ingredients to tomatoes and puree with immersion hand mixer (not necessary, it will just be a little chunkier).  Do not cook.  It will cook on the pizza.  Refrigerate or freeze until needed.

Chuck

Offline Y-TOWN

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Re: Pizza #5
« Reply #3 on: December 20, 2008, 07:46:11 PM »


What do you mean by "rubbed" rosemary?


Thanks - going to give it a try Sunday
« Last Edit: December 20, 2008, 07:49:20 PM by Y-TOWN »

Offline Grizz

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Re: Pizza #5
« Reply #4 on: December 20, 2008, 09:35:46 PM »
The dried rosemary that I have is the dried leaves about ¾” long, so I rub them between my palms to break them up.  I found that using a knife to chop them up just flipped them all over the place.


 

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