Author Topic: Breakfast today  (Read 2282 times)

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Offline luke

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Breakfast today
« on: January 30, 2009, 09:29:26 AM »
No work today... what should I do with my morning?  I know -- I'll make a pizza for breakfast! 

I scarfed down a couple of pieces of this and will save the rest for later.

KASL based crust
Stanislaus based sauce
Mozzarella Fresca fresh mozz (shredded)
Romano on top after it came out of the oven

(http://trails.grnoc.iu.edu/pizza013009/pizza3.jpg)

(http://trails.grnoc.iu.edu/pizza013009/pizza2.jpg)

(http://trails.grnoc.iu.edu/pizza013009/pizza1.jpg)



Online Pete-zza

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Re: Breakfast today
« Reply #1 on: January 30, 2009, 09:39:09 AM »

Offline luke

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Re: Breakfast today
« Reply #2 on: January 30, 2009, 09:56:35 AM »
Which recipe and instructions did you use?

Peter

Hi Peter,

Thanks for the links.  I was hoping that these images would show up inline (and didn't want to shrink to 128KB to attach).

No specific recipe/instructions.  Just lots of trial and error and using information found here and elsewhere for inspiration.  I mostly make the dough 'by feel'

General procedure:

Dough:

I usually make enough dough for 4-5 10-12" pizzas at a time

- Add ~room temperature water to mixer bowl, maybe around 4 cups
- dissolve salt in water, maybe around 1.5 TBSP?
- add about 3/4 of the flour and ~1/2 tsp of instant dry yeast and mix with dough hook until well combined
- add remaining 1/4 flour slowly by feel until the dough "looks right"
- mix dough for a total of 10-11 minutes on speed 1 (old Hobart N50)
- divide into individual portions and refrigerate 1-7 days
- remove from fridge 30 minutes - 2 hours before baking

This pizza was cooked in a Bakers Pride PX-14 oven with a pizza screen over unglazed quarry tiles at 650 degrees.  I also have a Lincoln Impinger countertop oven that I use sometimes.

--Luke