Saturday Night Pizza - 1/4/2014
David Snyder’s Pizza Post this week was the impetus Lucy needed to use up the last of the Panettone SD /YW levain. The girls were begging for their favorite poolish Focaccia Romana crust but not throwing away levain came first.
My daughter’s U of A, Chain Gang little, #6, was coming through Gilbert on here way back from CA to the U of A but got caught up in traffic and had to settle for left over pizza instead of right out of the oven.
We did add the usual rosemary, garlic and sun dried tomato to the crust to give it that Focaccia Romana taste and we did put on the mojo de ajo before par baking for 3 minutes before the topping went on. Our usual procedure ,3 sets of slap and folds with 3 sets of stretch and folds where the add ins were Incorporated, was in effect. We then let the dough rest in teh frdge for 18 hours and took it out to sit on teh heating pad for 3 hours before using it .
The toppings included; pepperoni, hot Italian sausage and grilled chicken for the meats, mozzarella Parmesan and Pecorino for the cheeses, onion and mushroom for the caramelized portion, green red and yellow sweet pepper, Serrano, jalapeno and Poblano peppers for the hotter ones with green onion and fresh basil for the garnish on top.
I didn’t get picture of the middle of the 2 pizzas but no worries – it tasted just fine according to my daughter who with my wife said this crust didn’t measure up their beloved Focaccia Romana . Seems we have developed a tough crowd to please when it comes to pizza crust made at home.
I thought this one was the thinnest most crispy of all time, no bending at all and still crunchy crisp to the last piece. The taste was not up to par since the sour was muted by the yeast water but hey - it wasn’t bad.
Formula
| Build 1 | Build 2 | Build 3 | Total | % |
Multigrain SD Starter | 10 | 0 | 0 | 10 | 2.30% |
Yeast Water | 15 | 30 | 35 | 80 | 18.43% |
Whole Rye | 5 | 0 | 0 | 5 | 1.15% |
AP | 5 | 30 | 35 | 70 | 16.13% |
Whole Spelt | 5 | 0 | 0 | 5 | 1.15% |
Total | 40 | 60 | 35 | 170 | 20.74% |
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Multigrain SD Levain |
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Whole Multi-grain Flour | 85 | 19.59% |
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Water | 85 | 19.59% |
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Hydration | 100.00% |
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Levain % of Total | 21.57% |
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Dough Flour |
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White Whole Wheat | 49 | 11.29% |
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AP | 300 | 69.12% |
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Dough Flour | 349 | 80.41% |
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Salt | 8 | 1.84% |
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Water | 251 | 57.83% |
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Dough Hydration | 71.92% |
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Olive Oil | 10 | 2.30% |
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Total Flour | 434 | 100.00% |
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Water | 336 | 77.42% |
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T. Dough Hydration | 77.42% |
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% Whole Grain | 2.30% |
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Total Weight | 788 |
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1 tsp each fresh minced; garlic, rosemary and sun dried tomato |
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Breakfast and lunch weren't too bad either with some of Friday's white bread bake for both and kjknits EM's for breakfast.
Comments
Your pizza looks fantastic as always. I'm actually in the middle of mixing up some of the Forkish dough via David S. right now. Hopefully tomorrow I can bake it up and see how it comes out.
Check out my latest...I think you would really like this one.
Happy Baking.
Ian
Pizza Recipe looks to be a winner and hope yours turns out well. Your bread bake was a hoot and has to taste great! We like thin and crispy crust but the girls are stuck in the past :-) There is a reason why pizza is its own food group:-)
Happy baking Ian.
Yum, pizza fiesta! nice job, DA! Pizzas ARE there own food group :)
for hamburgers that use a similar dough with Parmesan in place of the garlic, some butter and milk to enrich them - found some more YW and SD levain in the fridge but that should be the last of the panettone cast offs :-) Just can't throw it away.
The pizza was grand and deserves two food groups!
Happy baking Khalid.