I wonder how Tony Gemignani's New Jersey Tomato Pie would taste. The TIGA starter sounds interesting. I wonder if anyone ever tried a TIGA starter before here on the forum in a pizza dough.
http://dadt.com/live/recipe-finder.html?_cat=chef&_val=Tony+Gemignani I don't know if the link will work. If anyone is interested, and the link doesn't work, all you have to do is put New Jersey Tomato Pie in the recipe finder, hit the submit button and Tony's recipe should come up.
Norma
Edit: The link only takes you to the search feature. It says you can print the recipe so I will post it here.
Tony Gemignani's New Jersey Tomato Pie
Print Recipe
Makes one 13-inch pizza; 6 slices
At the turn of the twentieth century, pizza quickly migrated from New York to New Jersey, where, in the capital city of Trenton, a distinctive local tomato pie was born at places like Papa's and De Lorenzo's. Like New York pizza, the cheese goes down first—I prefer the evenness of sliced mozzarella—so it stays creamier and doesn't brown, and the sauce becomes more intense as it's exposed to the heat of the oven. You can add meat or other toppings (which would go between the cheese and the sauce), but I like this simple version best. And I top mine with additional hand-crushed tomatoes to make it even more of a tomato fest.
INGREDIENTS
1 (13-ounce/370-gram) ball Master Dough, preferably with starter (see accompanying recipe), made with Tiga
3 parts flour mixed with 1 part semolina, for dusting
6.5 ounces (185 grams) whole-milk mozzarella cheese, thinly sliced (9 slices)
1 cup (245 grams) New York–New Jersey Tomato Sauce (see accompanying recipe), at room temperature
4 ounces (115 grams/1/2 cup) hand crushed tomatoes (see accompanying recipe), at room temperature (optional)
Grated Pecorino Romano cheese, for dusting
Dried oregano, for dusting
Garlic Oil (see accompanying recipe), for drizzling
INSTRUCTIONS
Remove the dough ball from the refrigerator and leave wrapped at room temperature until the dough warms to 60°F to 65°F. Meanwhile, set up the oven with two pizza stones or baking steels and preheat to 500°F for 1 hour.
Dust the work surface with the dusting mixture, then move the dough to the surface and dust the top. Sprinkle a wooden peel with the dusting mixture.
Open the dough on the work surface to a 13-inch round with a slightly raised edge. Move the dough to the peel. As you work, shake the peel forward and backward to ensure the dough isn't sticking.
Arrange the mozzarella slices over the top, leaving a 3/4-inch border.
Spoon the tomato sauce onto the center of the pizza. Then, using the back of the spoon in a circular motion and working outward from the center, spread the sauce to the rim.
Slide the pizza onto the top stone. Bake for 6 minutes. Lift the pizza onto the peel, rotate it 180 degrees, and then transfer it to the bottom stone. Bake for another 6 minutes, until the bottom is browned and crisp and the top is golden brown.
Transfer the pizza to a cutting board and cut into 6 wedges. Top with the crushed tomatoes, then finish with a dusting of pecorino and oregano and a drizzle of garlic oil.
Master Dough with Starter
Makes about 29 ounces (820 grams) dough, enough for 2 pizzas
This is what I'd call the quintessential American pizza dough, inspired by New York–style pizza: medium thin, satisfyingly chewy, and the ideal companion to mozzarella, tomato sauce, and the pizza toppings Americans love best, from pepperoni and sausage to olives, mushrooms, and other vegetables. It's the dough I teach first to new students, and the one I recommend experimenting with because it's so versatile and user-friendly.
INGREDIENTS
2.2 grams (3/4 teaspoon) active dry yeast
70 grams (1/4 cup plus 1 tablespoon) warm water (80°F to 85°F)
453 grams flour (3-1/2 cups) with 13 to 14 percent protein, preferably All Trumps, Pendleton Flour Mills Power, Giusto's High Performer, King Arthur Sir Lancelot Unbleached Hi-Gluten, or Tony's California Artisan Flour
10 grams (1 tablespoon plus 1/4 teaspoon) diastatic malt
210 grams (3/4 cup plus 2 tablespoons) ice water, plus more as needed
90 grams Tiga (see accompanying recipe)
10 grams (2 teaspoons) fine sea salt
5 grams (1 teaspoon) extra virgin olive oil
INSTRUCTIONS
Put the yeast in a small bowl, add the warm water, and whisk vigorously for 30 seconds. The yeast should dissolve in the water and the mixture should foam. If it doesn't and the yeast granules float, the yeast is "dead" and should be discarded. Begin again with a fresh amount of yeast and water.
Combine the flour and malt in the bowl of a stand mixer fitted with the dough hook.
With the mixer running on the lowest speed, pour in most of the icewater, reserving about 2 tablespoons, followed by the yeast-water mixture. Pour the reserved water into the yeast bowl, swirl it around to dislodge any bits of yeast stuck to the bowl, and add to the mixer. Mix for about 15 seconds, stop the mixer, and add the tiga.
Continue to mix the dough at the lowest speed for about 1 minute, until most of the dough comes together around the hook. Stop the mixer. Use your fingers to pull away any dough clinging to the hook, and scrape the sides and bottom of the bowl with a bowl scraper or rubber spatula. Check the bottom of the bowl for any unincorporated flour. Turn the dough over and press it into the bottom of the bowl to pick up any stray pieces. If the dough isn't holding together, add small amounts of water (about 1/2 teaspoon to start) and mix until the dough is no longer dry and holds together.
Add the salt and mix on the lowest speed for 1 minute to combine.
Stop the mixer, pull the dough off the hook, and add the oil. Mix the dough for 1 to 2 minutes, stopping the mixer from time to time to pull the dough off the hook and scrape down the sides of the bowl, until all of the oil is absorbed. The dough won't look completely smooth.
Use a bowl scraper to transfer the dough to an unfloured work surface, then knead it for 2 to 3 minutes, until smooth. Cover the dough with a damp dish towel and let rest at room temperature for 20 minutes. Use the dough cutter to loosen the dough and to cut it in half. Weigh the dough, adjusting the quantity as necessary to give you two 13-ounce pieces. Form each piece into a ball. Any remaining dough can be discarded.
Form the dough into balls. Set the balls on a half sheet pan, spacing them about 3 inches apart. Or, if you will be baking the balls on different days, place each ball on a quarter sheet pan. Wrap the pan(s) airtight with a double layer of plastic wrap, sealing the wrap well under the pan(s). Put the pan(s) in a level spot in the refrigerator and refrigerate for 24 to 48 hours.
TIGA
Makes 90 grams
INGREDIENTS
0.14 gram (one-third of 1/8 teaspoon) active dry yeast or 0.42 grams fresh yeast, broken into small pieces
39 grams (2 tablespoons plus 2 teaspoons) cold tap water
55 grams (1/4 cup plus 3 tablespoons) flour used in dough recipe
INSTRUCTIONS
Put the yeast in a small bowl, add the water, and whisk vigorously for 30 seconds. The mixture should bubble on top. If it doesn't and the yeast granules float, the yeast is "dead" and should be discarded. Begin again with a fresh amount of yeast and water.
Add the flour and stir well with a rubber spatula to combine. The consistency will be quite thick.
Scrape down the sides of the bowl, cover the bowl with plastic wrap, and let sit at room temperature for 18 hours. Refrigerate for 30 minutes to cool slightly before using.
If you are not using the starter right away, you can store it in the refrigerator, though I suggest keeping it for no more than 8 hours. Bring it to cool room temperature before using.
New York–New Jersey Tomato Sauce
Makes 1 cup (245 grams), enough for 1 New Jersey Tomato Pie
INGREDIENTS
4.5 ounces (120 grams/1/2 cup) ground tomatoes, preferably 7/11 or DiNapoli
2.2 ounces (65 grams/1/4 cup) tomato paste, preferably SuperDolce
Pinch of dried oregano
Pinch of fine sea salt
1 teaspoon (5 grams) extra virgin
olive oil
2 ounces (55 grams/1/4 cup) hand-crushed tomatoes
INSTRUCTIONS
Combine the ground tomatoes, tomato paste, oregano, salt, and oil in a deep bowl or other deep container and puree with an immersion blender. Stir in the crushed tomatoes.
The sauce can be covered and refrigerated for up to 3 days before using.
GARLIC OIL
Makes 1/4 cup (60 grams)
Garlic oil is one of my favorite "secret ingredients" for finishing pizzas. It's quick and easy to make, but it's best made at least an hour in advance. The longer you leave it, the more the garlic flavor infuses into the oil, so I recommend making it a day ahead, at the same time you make your sauce.
INGREDIENTS
1-1/2 teaspoons (5 grams) minced garlic
1/4 cup (55 grams) extra virgin olive oil
INSTRUCTIONS
Combine the garlic and oil in a small bowl. Cover and store in the refrigerator for a day or two.
How to Make Hand-Crushed Tomatoes
Start with the best canned plum or pear tomatoes you can find. I recommend Valoroso or DiNapoli brands. Whether you start with canned or cooked fresh tomatoes, you'll want to rinse your hands frequently as you work, so set up your station near the sink or have a bowl of cold water nearby. Put a strainer over a bowl. Working over a second bowl, lift a tomato, pinch off the head (stem end) and any unripe areas, and let those pieces drop into the bowl. Some tomatoes may not be deep red. I prefer not to use those,but it's your call. Open up the tomato, remove any skins, seeds, or tough sections and add them to your discard bowl. Break the cleaned tomato into small pieces or strips and put them in the strainer. Keep in mind that these will not be blended, so if they look too coarse for your taste, run them through your fingers to make smaller pieces. Continue cleaning and crushing tomatoes until you have the amount called for in your recipe. Press gently on the tomatoes to strain as much liquid as possible. Discard the contents of the discard bowl and the bowl below the strainer. One 28-ounce can of tomatoes should yield 1 generous cup (250 grams) crushed tomatoes.