Tonight's pizza pie. Prosciutto. Dough made with a 24 hour cold ferment + 2 hour room temp warm up. Turned out excellent. Crisp on the outside and chewy on the inside. One of my better efforts thus far. Heck, even the kids liked it. They liked the bubbles (in the crust) the best.
To keep it beer related, I started my vacation early tonight. Along with the pizza, I had two beers. Pliny The Elder and the new Torpedo IPA from Sierra Nevada. The mistake I made was having Pliny first. Torpedo wasn't bad. In fact, it's probably pretty good. But next to Pliny, not so much.
Dan, you're making me hungry. Nice looking pizza.
ReplyDeleteErin says we should have pizza soon...yes!! Gillian, Peyton and I thank you for the inspiration! :)
You're most welcome!
ReplyDeleteIn case you're curious, the dough recipe was a modified version of the following:
High-gluten flour, 11.80 oz. (about 2 1/2 c.)
Water, 7.70 oz. (about 1 c.) (about 65% hydration)
IDY, 0.20 oz. (1 1/2 t.)
Salt, 0.20 oz. (3/4 t.)
Olive oil (light), 0.12 oz. (3/4 t.)
Thickness factor (TF) = 0.10
I used two tablespoons of Bob's Red Mill Wheat Gluten Flour with enough all purpose flour to get up to 11.8 oz.
Sauce was comprised of Six in One crushed tomatoes with dried oregano, dried basil, onion powder and garlic powder. Cheese was a mix of half provolone and half mozzarella.
http://www.pizzamaking.com/
Try adding 2 tbps or 1/4 cup of spent grains for variety.
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