December 2020 Challenge--My Happy and Proud Pizza

[Pete-zza]

As we approached December this year, my initial thought was that the members would be preoccupied with planning for Xmas, and, as a result, they would be very busy and distracted and not be making pizzas all that much. So, I thought maybe we would pass on the December Challenge. But it soon hit me that with Covid-19, and with the ability to buy things online and ship them just about anywhere, many of our members would be staying close to home much more than usual, and maybe use Zoom or something similar to connect visually with family members or friends in other parts of the country or world. So, being homebound, I assumed that they might be thinking about what kinds of pizzas they would like to make, including for Xmas and maybe even for New Years Eve.

So, for December, and to lighten things up, I decided that it would be interesting and even fun to see pizzas made by our members that they were proud of and that made them, and/or those around them, happy. For purposes of the Challenge, the pizzas can be of any type or style and in any shape or size. Dessert pizzas are also welcome. As with past Challenges, it would be helpful for the members to post the recipes and instructions they used in making their "proud and happy" pizzas so that other members can make their own versions of those pizzas. Doing this should not preclude members from posting on the same pizzas elsewhere on the forum.

Since, I am likely to be homebound this Xmas, I look forward to the diversity of pizzas and the related photos and descriptions of the "happy and proud" pizzas that our members come up with.

Peter

 

[Peter B]

Here is my effort.  I won't go into the specifics of the procedure too much, as I have referenced much of the process here (https://www.pizzamaking.com/forum/index.php?topic=26286.msg650242#msg650242).

This was the round pie from this session.  Glutenboy recipe (http://doughgenerator.allsimbaseball9.com/recipe.php?recipe_id=18), and 10 days in the fridge.

I wondered if I would have trouble stretching it or another problem, considering the super long ferment and the fact that I was going with a lower TF than I have in previous round pies (I have always gone with a 0.1 and it just felt like a little much so I tried 0.09 and I think I will continue with it).  Honestly - It stretched quite easily and really no problems came up.  The toppings are non-traditional (which will get into the "Happy" part shortly), so when I was spreading the creme fraische with the back of my spoon, I thought I might be squeezing the skin into the holes of my pizza disc and would make the dismount hard.  Nope - no issues.  I then used up the rest of a block of emmental cheese (grated), some chunks of country ham from TN that I fried a bit, caramelized onions, dry thyme and oregano, black pepper.  One thing that struck me was that the bottom colored rather quickly (5 minutes on a pizza disc in a low rack position), but the top crust looked barely more than raw when I moved it off the disc to my steel on an upper rack (the steel is <16" so I need to start on the disc to get some structure before moving to a steel).  I switched the broiler on, and would have let the pie go longer but was worried about burning the bottom.  It turned out fine enough, as the top was done decently and the bottom was not burnt. 

The Happy part of the pizza worked out for me in a couple ways.  In one way - it was like an homage to our travels.  My wife and I fell in love with France a few years ago, and Yael helped me recently identify what might go into a French-style of pizza.  The creme fraische, emmental cheese, herbs were all from Trader Joe's (one of my happy places).  The ham would also fit the theme, but this was country ham from our trip over the summer to vacation with family in Gatlinburg, TN.  I was never that big a fan of a big slab of baked ham at holidays, but got turned on to country ham years ago.  You can really only find that down south so I stopped in a grocery store on the way out of town and picked some up.  The country ham has a very strong flavor, so I should have held back more than if I had used some deli ham.  But in the spots of the pie where I got the balance correct - it tasted excellent.

The other aspect of this being a happy pie for me is that this pie has so many links to this site.  The dough recipe is one that I found via this site, and the inspiration / execution of a pie with these toppings would not have happened without Yael's guidance.  This site has helped me quite a bit as a pizza maker.  I am far ahead of where I used to be when we were back in Seattle, but as in life, I have realized that as I have learned, I have learned how much I do not know.  The good thing, though, is that I really believe that I will be able to achieve a satisfying NJ round pie someday because of the guidance and knowledge on this site. 

Happy Holidays

The Broz

[Icelandr]

Peter pointed out this thread and suggested after my last post that “ Happy and Proud” might just fit in. The happy part is definitely there!
After 4 years of denying sourdough . . . . “ maybe when I have learned more . . . It’s like adopting a pet . . . What is the compelling reason . . .” You know, less than positive attitude. At the sometimes strong suggestion from Arne Jervell and Scott Killebrew from the Neapolitan board, I decided to give it a try.


To put the next bit of my story in perspective, here are a few shots of the beginnings of Icelandr’s Sourdough experience . . .

[texmex]

Pizza for Christmas...What a novel idea. Maybe it will happen.
Sure am gonna miss that prime rib this year 

[Peter B]

Pizza for Christmas...What a novel idea. Maybe it will happen.
Sure am gonna miss that prime rib this year 

That is the plan here.  I did the below recipe a few years ago, and likely will do it again this year.  Not as a main, but as a savory snack.  I am giant Chef John fan, but I think he misses the boat on many pizza-related recipes (sauce, dough recipe for CPK???).  For all I know, this recipe has little to do with the original as well.  But I did enjoy it the last time I made it a few Christmas's ago.

[Icelandr]

After the above introduction, I hope you can see why there might be a hallelujah moment. It seemed a long time in coming but with the help of oh, so many people on this site, success was a happy dance when I realized that it was actually working.
Want to hear from people with sourdough problems? Just ask. How to feed? Just ask. Find the best way to store, dry or freeze your sourdough? Just ask! Want to know the percentages of sourdough and how long it will take to mature . . .ask TxCraig he published a chart.
What a fantastic resource!

All the above is what caused the Happy Moment in my pursuit of Sourdough Neapolitan pizza described below.

December 5, 2020

Well, That! was surprisingly successful!
I know gauging success based on only 2 pizza is a bit silly and hopeful, but I will take what I can get, tonight’s bake was very good.

The dough- 70% hydration, 2.8% salt, 5.15% sourdough, 240 gram balls, 24 hours, about 12/12 bulk and ball all at 21° C.

Handling and opening went well as did the bakes, 474° C and 470° C. As I have said before, I have (Blush) never had a commercial Neapolitan pizza, from a competent source, so all is from video and reading, but I believe I came a bit closer. The hand kneading is a softer dough compared with my Kitchen aid, but I am making a very small quantity! A spiral mixer would be a waste, so the odd hands are the second tool of choice . . .but it works for small! quantities.

In all,  a very good dinner and pizza experience. The sourdough, Ischia, performed well and I was pleased that it now working to my schedule, after a bit of tweaking along the way it is now ready in just a bit under 24 hours at 21 degrees. More to learn, which keeps it interesting, but a Happy Achievement!Margherita with Fior Di Latte, oh, and tiny basil

• Margherita with Fior Di Latte, oh, and tiny basil
• Tearing to try to give an indication of softness
• Similar to above, but are these admirable qualities, it has been my aim
• Quattro Formaggi, Fiore Di Latte, smoked mozzarella, Taleggio, Grana Padano, Cotto Ham

[texmex]

That is the plan here.  I did the below recipe a few years ago, and likely will do it again this year.  Not as a main, but as a savory snack.  I am giant Chef John fan, but I think he misses the boat on many pizza-related recipes (sauce, dough recipe for CPK???).  For all I know, this recipe has little to do with the original as well.  But I did enjoy it the last time I made it a few Christmas's ago.

   Wow, that looks interesting!

[foreplease]

Congratulations, Icelandr. Beautiful work and great progress!

[Jon in Albany]

That's awesome, Icelandr.

[Jon in Albany]

As the saying goes, we are our own worst critics and I am definitely guilty of that. For the most part, when things pizza-wise aren't going the way I want them to go, it's still fine. The pizza is still decent. It just might not look the way I want it to look. Or I turned the pie into an oval... again. Or why did it bubble up there. Or maybe the fermentation is a bit off. It could be a million little things, but the pizza isn't the way I wanted it.

Kids can be tough critics too. That's why I think the pizza that makes me the proudest is the one a little kid wants. And that is usually a cheese pizza. Across the street there is young girl who is now in second or third grade. Her parents are originally from Texas and they moved here 3 or 4 years ago. I guess it is a southern thing, new to me, but she calls me Mr. Jon. Anyhow, when this kid is running around excitedly yelling, "MR. JON BROUGHT A PIZZA! MR. JON BROUGHT A PIZZA!" it does my grumpy heart good.

The first text is from another neighbor. Not sure what grade Gianna is in now, maybe 4th or 5th. But she looks forward to a cheese pizza getting dropped off too. The last text, I don't think Kai is 3 yet. DeFazio's is a wood fired pizza place in Troy, NY. Kai only wants crust. She can't be bothered with the rest of the pizza yet.

So delivering a cheese pizza to kid, that makes me happy and a bit proud too.

[Pete-zza]

Jon,

That is really cool. That brightens my day.

Peter

[Jon in Albany]

Thanks, Peter. Not much doorbell ringing these days. When I rang their bell last night, she came to the window. And to answer her mom's who is it question, she said "It's Mr. Jon. AND HE BROUGHT A PIZZA!"

[Icelandr]

Very Nice . . . So I guess I am out of range for deliveries?
Have a very good holiday

[Jon in Albany]

Very Nice . . . So I guess I am out of range for deliveries?
Have a very good holiday

A litle far for delivery, but you can pick up any time. I wish we could swap pies. I always love the look of your Margheritas.  Happy Holidays to you too.

[Icelandr]

Thanks for your offer, but best not wait up for me . . .

[Jon in Albany]

It's even further. Only a 40 day walk.

[Icelandr]

Blush . . . . I read New Mexico, sorry. But quite correct, while I am sure your pizza is well worth a little walk, I would have to consult my doctor!

[02ebz06]

AFIK, I think there are only 4 members in New Mexico...
Myself,  Jackie Tran,  Bill/SFNM,  and one new member.

[Pizza_Not_War]

As the saying goes, we are our own worst critics and I am definitely guilty of that. For the most part, when things pizza-wise aren't going the way I want them to go, it's still fine. The pizza is still decent. It just might not look the way I want it to look. Or I turned the pie into an oval... again. Or why did it bubble up there. Or maybe the fermentation is a bit off. It could be a million little things, but the pizza isn't the way I wanted it.

Kids can be tough critics too. That's why I think the pizza that makes me the proudest is the one a little kid wants. And that is usually a cheese pizza. Across the street there is young girl who is now in second or third grade. Her parents are originally from Texas and they moved here 3 or 4 years ago. I guess it is a southern thing, new to me, but she calls me Mr. Jon. Anyhow, when this kid is running around excitedly yelling, "MR. JON BROUGHT A PIZZA! MR. JON BROUGHT A PIZZA!" it does my grumpy heart good.

The first text is from another neighbor. Not sure what grade Gianna is in now, maybe 4th or 5th. But she looks forward to a cheese pizza getting dropped off too. The last text, I don't think Kai is 3 yet. DeFazio's is a wood fired pizza place in Troy, NY. Kai only wants crust. She can't be bothered with the rest of the pizza yet.

So delivering a cheese pizza to kid, that makes me happy and a bit proud too.

I discount the story because in my experience little kids don't know squat about anything. I've watched my kids over the years go through so many taste changes and expand the gamut of what they considered good food.

NOW having said all that, your pizza looks better than some of the pizzas posted by "professional" pizza makers, who's identities will remain a secret.

[TXCraig1]

Despite being kind of square and having some skin on the ball, this was still a pretty good pie.