Detroit Style Meatball* Marinara

Started by amosity, June 28, 2024, 10:42:41 AM

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amosity

Probably my best one yet. Excellent all around. Made some homemade *meatless meatballs since my better half is vegetarian and they turned out excellent.
The crust is the star of the pizza.

https://pizzacrustcompanion.substack.com/

PapaJawnz

Looks great!  I love meatballs on pizza.  I usually slice them thin.  Goes well with fresh garlic too.  Probably my favorite meat topping.  Glad to hear the meatless version hits the spot with vegetarians!
Oven: Oster 10-in-1 Digital Air Fryer/Toaster Oven Combo (Max Temp 450F) - Steel: 12x12x0.25" A36 - Levain: Natural (started 11/7/23) - Mixer: Couple 'o Hands

sunnykhan

how did you make the marinara sauce? and how was it 
Sunny

Pizza-Face


Detmsp

Tell us about this dough. Looks like there's some whole wheat?

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amosity

Guess I'm a bit late to the party here. Sorry for the slow response!

The dough is all stone ground flour. I get it locally so it's freshly milled when I get it, and then it slowly ages in my cupboard until it's all gone. The bakery I buy it from sources the grains locally as well and I buy it bulk, so there's not much literature on protein or extraction numbers, but it's closer to whole grain than it is white flour. This is a mix of two — one is extremely strong, probably 14+%, and the other is closer to a standard bread flour.

This was an 80% hydration batch, with 7.5% olive oil, and 7% full liquid starter.

And honestly it's been too long so I don't remember what went into the marinara other than that it's bianco dinapoli tomatoes simmered for a bit.
The crust is the star of the pizza.

https://pizzacrustcompanion.substack.com/

A D V E R T I S E M E N T