• #41 by amolapizza on 30 Nov 2019
  • Here is mine.

    I've spent a few years chasing the Neapolitan dragon, but decided to make a detour into tonda romana (roman round pizza).  It's a style that is thin and crunchy, typically made with a medium strength flour, a relatively low hydration, a short fermentation/maturation time, oil, and extended with a rolling pin.
    Typically the dough weight is 180g which gets extended to about 30cm.

    I've modified it a bit to incorporate elements of the Da Michele style dough and much longer maturation times. I also extend it by hand. 

    Flour 565g (Caputo sacorosso)
    Water 316g (56%)
    Salt 13g (2.3%)
    EVO 6g  (1.0%)
    CY 0.10g (0.018%)

    I dissolved the salt in the cold water and then dissolved the fresh cake yeast and left it for 5 minutes.  Then I mixed it in my spiral mixer for 4 minutes at the lowest speed (68rpm), a 10 minutes pause, added the oil and again 2 minutes at the lowest speed.  The final dough temperature was 21.2C.

    This was bulked at around 17C for 24 hours, then the balls were shaped, put in a wooden box and again fermented for 24 hours at 17C.  The sauce is Mutti pelati bio which were hand crushed, then hit a few times with a stick mixer and some additional fleur de sel (a type of sea salt).  The mozzarella is a cheap machine made super market brand cut in small cubes and left to drain for a few hours.  The Salami picante was bought in an Italian store and cut directly from the sausage, IMO better than precut and stored in a plastic package. I added a pinch of fleur de sel and drizzled some EVO on top before cooking it.

    It's been cooked for 3.5 minutes at around 300C in my electric pizza oven.

    Why my signature pizza?  Because this is the pizza I like the best at the moment, and this one turned out very very tasty, and the photos also turned out quite well!

  • #42 by Yael on 01 Dec 2019
  • I know it's late... But I made the pizza this lunch on 1st of December (Beijing time), it was actually still November in the US!!!

    I talked about it before in the forum and even posted pictures, it's originally a "Mustard Pie", or "ProvenÁal pie": Dijon mustard base, emmental, tomato slices, herbs-salt-pepper-EVO.
    That's not exactly my signature pizza, but it one of my 4 favorites.

    Last time (still in November) while visiting friends in Shanghai FHC (a big F&B fair) I made a variant with the ingredients they had, and it turned out very good: honey Dijon mustard, parmeggiano + mozzarella, sun dried tomatoes, oregano.

    My Taiwanese friend who lived 20+ years in the US (not the guy in the pic) said that was something American would love  ;D *Told ya!!*
  • #43 by ARenko on 01 Dec 2019
  • Made mine with 4 hours to spare...

    This is my signature pizza because my girlfriend requests it pretty much every time I cook pizza for her.  It's a drizzle of olive oil, taleggio (although had to sub fontina yesterday), mushroom, and prosciutto with arugula and white truffle oil post bake.  Done as a Roman thin yesterday, but I also do it as Neapolitan.

  • #44 by Bill/CDMX on 01 Dec 2019
  • Your GF has good taste in pizza. Sounds like a keeper.
  • #45 by wb54885 on 03 Dec 2019
  • I didnít see any rules about a deadline for posting! These were baked late Friday night, the 29th of November.

    Peter broke the mold with his frozen pizza entry, and it got me thinking about how to define ďsignature.Ē Thereís a pizza Iíve made only once before thatís my all-time was a margherita with chili oil, shallots and green olives, and little spice and seasoning flares that Iíve discovered I really like in minute quantities and delicate arrangements. It was an early run of my hand mixed dough experiments and it was cooked in a WFO in less than a minute. I called it the Juliana, in honor of Patsy Grimaldiís place. I only had occasion to make it that one time and it haunts me. That pizza is absolutely precious to me. It was the 1967 GTO of my pizza life.

    These pizzas are not that pizzaóthese are early 90ís Honda Accords. They are beaters, daily drivers, commuters. They are meant to be used heavily and are relied on by middle and lower class people to get them where they need to go in this short, hectic life. There is nothing precious about them save for the beauty inherent in a common thing made well.

    Almost 100% of my pizza making has taken place in a professional environment rather than at home, so when I started thinking beyond the meaning of a signature pizza as being that which Iíd most like to be known or remembered for designing, I realized that my true signature is really my combination of speed, accuracy, engineering skill and attention to detail in a commercial pizza kitchen. Iím not a normal pizza cook; I am an exceptional pizza cook. And like any line cook who can pump out twenty perfectly cooked steaks to order, the pride I feel about my pizza making comes from having the experience, knowledge, and concern required to put out slice after slice after slice on a busy night and know that each and every one is a knockout for the customer who gets that paper plate slid across the bar top into their hungry, likely drunken fingers. They might not appreciate the perfectly stretched skin making the bottom crust of their slice crispy and substantial, but I put it there on purpose. They might not know how carefully I timed the reheat on their slice or understand my approach to salting (twice, lightly, with different salts) or seasoning (squeeze your chili flakes and use less of them at a time; you should smell but not see the oregano), but I read a lot of recipes and ate a lot of pizza on the path to developing these approaches and ratios. They probably donít care about the difference between a 19.2 oz dough ball and a 19.4 oz dough ball, or whether the salt is at 2.8% or 3%, but I had the crunch of their slice in mind when I mixed and scaled my dough. I thought about all the little ways things could be different and I chose specifications for every aspect of the process that would lead to me being able to look at those last two dough balls, after midnight on a Friday, and say, ďthese are going to be really good pizzas.Ē There are a thousand little considerations adding up to this greasy moment of total cosmic satisfaction.

    So hereís an example of what you can expect when I work in your pizza kitchen. A couple of 18Ē double pepperoni pies (seems itís always double pepperoni these days) to round out the slice box as I transitioned into washing the last of my dishes and mopping the floors at the tail end of a busy weekend night. I donít know how many pepperoni pizzas Iíve made in my career, but itís a very large number. And while I will always prefer to make and eat a plain pie, thereís no doubt the pepperoni is an American classic, and it accounts for a shockingly high percentage of total food sales in most places Iíve worked. My signature is to treat each and every one like a museum GTO, even though itís going to be run into the garage door by a 15-year old with their learnerís permit.

    These were sold pretty fast after they came out of the oven and the scene at the bar was 8 large bearded men hunched over their plates, their previously raucous conversation completely halted, eyes unfocused and breathing heavily, becoming sober enough again after eating to begin the conversation about how they were all going to get home. I clocked out just after 1 a.m., another 10-hour shift in the bag, and ďPegĒ by Steely Dan was blasting from the DJís speakers. I walked home whistling ďitís your favorite foreign movie...Ē I love feeding people, I love early 90ís Honda Accords, and I really love that song. It was a great night.
  • #46 by parallei on 03 Dec 2019
  • Nice post, and great looking pies, wb54885! :chef:

    Now we have to wait for the December Challenge.......

    PS - Where do you make pizza?  Probably a long way from Denver. :(
  • #47 by Bill/CDMX on 03 Dec 2019

  • Now we have to wait for the December Challenge.......

    December challenge has been posted:
  • #48 by Bill/CDMX on 03 Dec 2019
  • I didnít see any rules about a deadline for posting!

    No deadline for posting. Enjoyed your post. Would like what you might enter for the December challenge:
  • #49 by parallei on 03 Dec 2019
  • December challenge has been posted:

    Missed it.  That is quite the challenge!
  • #50 by Chicago Bob on 14 Dec 2019
  • Is there a winner?   ???
  • #51 by foreplease on 14 Dec 2019
  • Is there a winner?   ???
    No winners or prizes or rules (except it should be a pizza you bake in November - no reaching into your back catalog). And have fun!
  • #52 by Phony on 11 Feb 2020
  • Celebrating 1 year ago when I reversed my Type 2 diabetes by doing a combo of Keto Diet and Intermittent Fasting and in that process I learned to make reduced carb pizza and developed my own unique version that actually tastes like pizza without that cauliflower taste!

    Since I cured my type 2 diabetes, I can now have regular pizza again, but just not every day as I used to do. Regular pizza once per month and the occasional reduced carb pizza where the satisfaction is more about the toppings than the crust.

    Quick Summary:

    * Finely ground fresh cauliflower, garlic, onions, combined with Salt & Vinegar and allowed to pickle for 24 hours in the refrigerator. Removes/hides the cauliflower taste.

    * Cauliflower mixture is then squeezed out to reduce liquid and dehydrated in a hot no-stick fry pan for about 10 minutes until lightly browned.

    * Dough ingredients include dehydrated/browned cauliflower, small amount of bread flour, IDY, Parmesan cheese, Psyllium Husks powder, Baking Soda, Salt, Garlic Powder, Onion Powder, Cheyenne Pepper, Olive Oil, Egg, and Water.

    * Yes, it's a No-Rise dough, but let it rest 20 minutes before forming, assembling & baking because the texture does improve slightly. 

    * Par-baked dough on pizza screen until browned, add toppings, and bake again until toppings baked to satisfaction.

    Final result.. Pics tell the story.

    Looks inspiring! Way better than the one I once tried to bake.
    Would you like to share the amounts that you use?