I was making pizza the other night and though to myself, "Jim, you haven't posted in quite a while...", couple of years it appears lol, "...why not throw your bake up on the forum". Unfortunately, I have been on the go quite a bit the last few years and haven't had the opportunity to make pies like I use to. However, I do bust out the pizza peel when ever I do get the chance so I thought I would share what I made the other night.
The dough recipe below is an old favorite / go-to formula for me, which gets its flavor from a semolina & AP blend (50/50). The dough formula is pretty straight forward:
1% Olive oil
25% yeast starter (100% hydration, 50:50 AP-semolina blend)
Wish I could say that I used some funk mixing technique with the dough but cheated and used a food processor instead… pure convenience.
With the dough I made two pies. The first I baked off was a quasi-rianata, a traditional pizza from Sicily made with tomatoes, anchovies, chili flakes, young sheep's milk cheese (caciocavalo) and generously handful of fresh oregano post-bake. Luck would have it that I ran out of anchovies so substituted fish sauce instead, which turned out to be just as tasty with nice pockets of salty MSG goodness.
The second pizza I made was a white pizza with ricotta, and again, young sheep's milk cheese. I topped this pie with mushrooms, garlic, scallions, and also some fish sauce for the hell of it. This turned out to be a killer pie. Let me tell ya, fish sauce on pizza is pretty darn good, especially paired with mushrooms and garlic.
Unfortunately, I did not have access to a high temperature oven so the pies were baked off at 500F, blonder than I prefer. I do not think my guests minded one bit, as there were no leftovers for the next day.