Mastering the Art of Pizza…so much to learn

 

As in the last few years, Mackenzie has celebrate her birthday at the pool. The pool is generously shared by our friends, the Kropp’s. They have a lovely home and a great outdoor kitchen with a top of the line gas pizza oven. We have been great friends for well over 40 years. After the home was completed, we were invited over and I made pizzas. Not the greatest but every year I make pizza, it gets a little better. It’s all about the dough, always about the dough.

Once again, this year, Nicholas rolled and tossed the dough into rounds which I dressed and baked, turning frequently and watching like a hawk. This oven achieves temperatures of greater than 800 degrees so things cook in a hurry. We made 15 finished pies and par baked 3 crusts for the freezer. 

So let’s discuss this dough. The first years I made a high hydration dough, 75% or more. It was sloppy and sticky and made a nice crust that was hard to get off the peel. I used parchment paper and let it burn off but what a mess. I lowers the hydration last few times but this year I hit the sweet spot. Dough that was rested and easy to shape. Bubbled and puffed like a dream and had a nice flavor and chewy texture. Jackpot! 

The Dough

Working 3 days ahead for flavor and texture is a must.

500 gms bread flour

2 gms yeast active very

16 gms salt

350 gms water

I used my Kitchen Aid mixer dough hook and made the dough. Mixing first the yeast and flour. Dissolve the salt in the water, add it to the flour and mix away. It will pull away from the bowl so knead it a few minutes then place in a container you can put in the fridge. First let it rise on the counter and stretch a fold after 45 minutes. Rise and stretch and fold again. I use wet hands to keep the dough from sticking to me. 

Cover and place in the fridge till baking day. 

Early on baking day, divide the dough into 240-250 gm portions. Flatten slightly and fold over pressing the dough into the fold then turn, doing  this in all directions about ten times making sure the surface stays taught and smooth.  After the final fold, pinch the seam shut and form a ball with a taught surface by rolling on the counter. Set aside and finish with the rest of the dough. I placed this in a large flat container with a tight fitting lid and allowed my dough balls to fully proof for several hours till forming and baking time. As you can see each batch of dough made about 3 balls and I made 6 batches. 

The sauce was Marcella Kazans super easy recipe using canned Marzano tomatoes, and onion halved and 5 tablespoons of butter. Simmer for 15-20 mins breaking up the tomatoes. Remove the onion then I added a tablespoon of Italian seasoning before hitting it with the immersion blender.