Just as I “hounded” Jim to try JerryMac’s recipe, Mike has been “kindly suggesting on a regular basis"
that I try his Marcello’s clone… so here are the results...
I used Stone Buhr bread flour and in place of the garlic oil that Mike suggests, I used EVOO with the tiniest pinch of granulated garlic. I couldn’t taste the garlic in the crust per se, but I really think it added a certain “je ne sais quoi” to the flavor of the crust. The sauce was Pomi crushed tomatoes (rather flavorless IMHO) to which I added minced fresh garlic, black pepper, salt, dried homegrown Greek oregano, freshly ground fennel seed and dried basil.
The pizzas were scaled to 12”, but I had a little trouble opening them up that far, so the first couple ended up as about 9” pizzas instead. Next time, I will let the dough warm up a little longer since I noticed that each pizza was a little easier to stretch. I baked the first pizza and let the stone recover its heat while we ate… so there was about 10 or more minutes between each bake.
I preheated the oven to 550o
F, with the 35o
boost, for about 1.5 hours. Bottom stone temp when I slid the first pizza in was 635o
with the upper stone at 600o
. When I slid the pizza in, I set the timer for 5 minutes, but the first pizza was done in about 4.5 minutes.
I topped the first pizza with my usual pepperoni, diced yellow onion and green pepper, sliced black olives and fresh mushrooms. The cheese was Polly-O whole milk mozz and a little smoked provolone.
The second pizza was prosciutto and fresh mushrooms (DH’s personal favorite) with the same cheeses.
Third pizza was just sauce and cheese. By the time I baked this one, the stones were even hotter and I didn’t pull the pizza out in time. The crust was a little hard in spots and the cheese broke down a little. Still quite edible, though!
I baked a fourth pizza with all the leftover toppings since the recipe makes four seven-ounce balls. That pizza went straight into the fridge for my breakfast!
These pizzas were VERY tasty and as you can see from the slice side view, the oven spring was quite nice. The dough was still quite cold to the touch when I stretched it, as per Mike’s instructions which probably helped the spring a bit. Had we not been starving, I would have let the 9” crusts relax a little so I could stretch them further. As it was, the finished crusts were very crisp on the outside and moist and chewy on the inside… they were WONDERFUL! DH ate every bite of every slice… which is high praise!
Thanks for a great recipe, Mike... I will be making it again soon!
~mots aka sd