January 2010 Monthly Challenge- CHEESE!

[Pizza!!]

Well, I made some cheese pizzas last night and was very please with the dough this time around.  Here's the recipe...

Flour (100%):    422.64 g  |  14.91 oz | 0.93 lbs
Water (63%):    266.26 g  |  9.39 oz | 0.59 lbs
IDY (.4%):    1.69 g | 0.06 oz | 0 lbs | 0.56 tsp | 0.19 tbsp
Salt (2%):    8.45 g | 0.3 oz | 0.02 lbs | 1.76 tsp | 0.59 tbsp
Oil (1%):    4.23 g | 0.15 oz | 0.01 lbs | 0.94 tsp | 0.31 tbsp
Sugar (.5%):    2.11 g | 0.07 oz | 0 lbs | 0.53 tsp | 0.18 tbsp
Total (166.9%):   705.39 g | 24.88 oz | 1.56 lbs | TF = 0.11
Single Ball:   352.69 g | 12.44 oz | 0.78 lbs

I used 90 degree water to make the dough and added the IDY straight to the flour this time.  The dough temp when I finished kneading was 76 degrees.  The dough went into the fridge for about 16 hours.  Now for the gross part, I used my bathroom as a "proofbox."  I have a small 1/2 bath that I opened up the heat vent all the way and shut the door, the ambient temp was about 76 degrees in there.  Don't worry, the bathroom was not used while the dough was in there   I let the dough rise for about two hours and it got up to 62 degrees.  The dough stretch nicely and was pretty easy to work with. 

I definitely got the rise and airiness that I was missing last week, best crust that I've made so far.  I made cheese pizzas that I'll throw in the ring for the monthly challenge.   I roasted a head of garlic and mixed that with olive oil for the "sauce."  I topped that with shredded asiago, fresh mozzarella, and goat cheese.  I finished it with some EVOO, salt and pep, fresh thyme, freshly grated nutmeg, and some freshly grated parmesan after it came out.  Pretty frigging delicious IMO


http://s624.photobucket.com/albums/tt326/jw31990101/Cheese%20Pizza/

[Bill/SFNM]

When it comes to cheese, burrata is near the top of my list. Nothing better than a caprese of burrata and heirloom tomatoes. So I was very pleased to see burrata is now being carried by our Trader Joes. Unfortunately it wasn't very good uncooked and was just slightly better on a pizza with shrimp and sweet basil. Don't waste your money on this pale imitation. Looks better than it really was. 

[norma427]

My submission for cheese isn’t pizza, but cheesy bread sticks, made with the Lehmann dough.  These cheesy breadsticks were made today, with mixed cheeses.  The cheeses used were mozzarella -part skim, mozzarella-whole milk and cheddar-white mild. 
These are quick to make and use  regular Lehmann dough for a 16 “ pizza.  They are baked on parchment paper and then taken off and baked on the hearth. 
After baking they are cut with a scissors.

Norma

[Pete-zza]

Norma,

Those look great. Are you selling the cheesy breadsticks at market?

If you add some grated Romano cheese, I think you will get a pretty good idea of the cheese blend that Papa Gino's uses. They are mainly in the New England area.

Peter

[scott123]

Those are some pretty breadsticks Norma.

I'm curious, what brand of flour are you using?

[norma427]

Peter,

Yes, I am selling the cheesy breadsticks at market.  They are selling well.  They are just baked, cooled and then put into the deli case.  When a customer wants them, they are just put on a disc like they use for conveyor ovens and heated up.
I never thought of using Romano cheese.  I do have Romano cheese that customers can put on they pizzas I sell.  Thanks, for the idea.
I use a blend of herbs mixed with olive oil, butter and margarine which is brushed on the dough before the cheese is put on. I then sprinkle a good oregano and Italian seasoning also, before the cheese.

Thanks,

Norma

scott123,

Thanks, for saying they are some pretty breadsticks.
I use KASL flour.

Norma

[RoadPizza]

Those are some really nice breadsticks, Norma.  They almost remind me of white pizza.

[norma427]

RoadPizza,

Thanks for saying you liked the breadsticks.  A white pizza is something I want to try in the future.

Thanks,

Norma