Yeast Water and Poolish Pizza
This pizza dough is made from cherry YW but after letting the YW levain made from 40 g each of YW and AP flour ferment for 4 hours a 2nd stage of 25 g each of AP flour and Water was added. After it had doubled in volume we put it in the fridge for 24 hours.
The dough really rose in thefridge during the retard. Right is the dough after deflating, just before dividing.
When we took it out the nest day to mix it with the AP dough flour and water we added a pinch of instant yeast to the mix. The dough flour was 240 g of AP and the water added was 145 g with 2% salt. This made the dough 69% hydration.
After 3 sets of slap and folds and 3 sets of stretch and folds all on 15 minute intervals we bulk retarded the dough for 24 hours. It easily doubled in the fridge. We took it out of the fridge 3 hours before ewe wanted to use it and immediately divided it in half in roughly 257 g pieces for two medium individual pies.
Pie 2.
Thus dough was very good to work with – extensible yet strong. Once the pies were hand formed we brushed on some sun dried tomato, rosemary and garlic infused olive oil and lightly covered the pie with some pizza sauce. Once the mozzarella went on then came the hot Italian sausage, red pepper, red onion and crimini mushrooms.
Looks better with fresh basil on it:-)
Then came the ricotta cheese that was fortified with pecorino Romano, an egg and s hefty amount of black pepper. The ricotta was lightly covered with some more mozzarella and pecorino before sliding it and the parchment paper onto the bottom stone into BOB’s (Big Old Betsy) 550 F preheated maw. These pizzas had fewer toppings and mire cheese than out usual.
The first pie was baked without convection fan for 10 minutes and the 2nd pie was baked with convection fan for 8 minutes. Both pies baked up about the same, not as bold as our usual though. Both were nice and thin and very tasty. The crust was very similar to our favorite poolish Focaccia Romana we like the best but the ricotta and lack of pepperoni made for a very different tasting pizza – we liked it and there was plenty left over for freezing.
And don't forget the salad that goes so well with any meal including pizza!
The other difference in the two was that the 2nd one was garnished with fresh basil. This was a big baking week for us with pizza on Wednesday, MG Rolls on Thursday and the version 3 of our MG 50% whole grain YW / Sourdough with Apricots, seeds and nuts, That has slightly different grains and amounts of levain.
We are hoping to notice a change in bread because the home milled flour portion was not aged for 3 weeks before using it. Week 2 was actually better than week one and we will see what week 3 looks like.
Comments
That is a great looking pizza!!! Cherry yeast water sounds even better than the raisin yeast water... what great Ideas you have... what great meals you make!
Good job.
Diane
essential food group and you need to master those:-) It is just cherry because that was what it was last fed. Now it is apple YW. It has never been fed raisins and started its life as a minneola YW. We do like that deep red cherry color though, This was some pretty good pizza for sure. Love the ricotta topping thing. Glad you liked it Diane! and
Happy Baking with the Twisted Sisters I did a 'twisted sister' rope for part of today's design and shaping of a Chacon that we will bake off tomorrow,
You not only make great pizza but you take fabulous pictures of food and sunsets.
In the beginning all I had was a old cell phone to take pictures with and Varda though she was going blind every time I posted - it just wouldn't focus! w make pizza once a month but get to eat it twice with the lef overs:-) Nothing like practice to get some kind of bread just the way you like it. We like this one!
Happy baking
Awesome looking pizza DA. I was going to make some myself but my wife had other plans.
These must have tasted real good to go with that beautiful sunset and a nice margarita!
Hi to your apprentice from Max and Lexi. I just took some SD bialys out a few minutes ago. Will post tomorrow. Also have a multigrain bread with caramelized onions, fresh ricotta and coffee ready to bake tomorrow.
Happy Baking,
Ian
right? It was a big pizza and, since i always get the last one, I was pretty thirsty by the time it came out of the oven. Pizza and milk just doesn't cut it around here :-) Glad you liked it too and Lucy wishes she could bake with her buddies in the East Coast! Your bialys and bread sound scrumptious Can't wait to read about them. No cheese and no onion means no bread from Ian this week around here :-) I posted some buns you would like and have a fancy do Chacon for the final YW / SD multigrain (11 this time), apricot, nut and seed bread - version 3.
I can see ribs and smoked corned beef in our futures so next week will have to be another version of Tzitzel!
Happy Baking Ian
Looks mouthwatering. I really shouldn't look at this site when I am hungry. I have the strongest craving for pizza now!
Lucy can't believe that folks would take pizza over salad even though she would do so every time! When ever I'm hungry i look here too - just to see hat I'm not having :-) This pizza was delectable....
Happy Baking