FlyingSQ
10-01-2015, 02:46 PM
I have been making pizza from scratch for many years but this pizza is one of my best so far. The dough was left to rise twice in room temperature and then put into plastic bags overnight to let the dough cold ferment.
The dough is gold medal bread making flour, cold water, warm water , olive oil, yeast, sugar, salt. Very easy to make once it is not hard lol.
Here is my recipe and steps for prep and cooking.
For the yeast mixture: the yeast needs the sugar to start the fermentation process. The process is what makes the mixture foam up. I add one package of yeast and three tablespoons of white cane sugar to 1 cup of water that has a temperature of about 110 degrees. Stir this up very gently once and then let it rest for 20 minutes to 30 minutes.
For the dough: mix 3 cups of flour with 2 cups cold water. At first make a pancake type mixture with the flour,salt,olive oil ,yeast solution, and water then slowly add the rest of the flour until your dough is not sticky. I knead my dough until it is soft and not sticky and flexible somewhat. Then you shape the dough into a ball carefully by rotating the dough ball and working out any folds or tears on the surface. The idea here is to create a barrier so that the gases released from the fermentation process will not escape. Doing so will help your dough rise successfully. I let it rise in a large bowl with a wet towel over it on the stove top with the oven on to integrate more heat indirectly around the dough. This is done for around 1 hour. Once it is risen double its size or more I take it out carefully and reshape into two dough balls the same way as before and set to rise a second time until they double in size again. Then package the dough in a plastic bag in the fridge for around 16 to 18 hours until lunch or longer for dinner the next day. When you finally set up to cook the pizza let the dough rest for 10 to 15 minutes after you work it just to let it relax..the dough is softer and reacts better to the heat this way.
For the sauce: 4 garlic cloves, sea salt, 1 large can of tomato purée( I use imported Italian type), 2 teaspoon black pepper, 2 tablespoons olive oil, 1 baby portobello mushroom, 6 leaves fresh basil, 2 dabs of franks hot sauce. Cook this low and slow for 2 hours and then put in fridge to cool overnight. Allows the flavor to mix even more.
Toppings I used on this one was mozzarella and Romano cheese, red onion, yellow bell pepper, ham, bacon, red pepper flake, cumin, basil.
Bake at 450 for 16 minutes and don't forget to grease cooking sheet with olive oil beforehand.
Here's my creation :)
1719
The dough is gold medal bread making flour, cold water, warm water , olive oil, yeast, sugar, salt. Very easy to make once it is not hard lol.
Here is my recipe and steps for prep and cooking.
For the yeast mixture: the yeast needs the sugar to start the fermentation process. The process is what makes the mixture foam up. I add one package of yeast and three tablespoons of white cane sugar to 1 cup of water that has a temperature of about 110 degrees. Stir this up very gently once and then let it rest for 20 minutes to 30 minutes.
For the dough: mix 3 cups of flour with 2 cups cold water. At first make a pancake type mixture with the flour,salt,olive oil ,yeast solution, and water then slowly add the rest of the flour until your dough is not sticky. I knead my dough until it is soft and not sticky and flexible somewhat. Then you shape the dough into a ball carefully by rotating the dough ball and working out any folds or tears on the surface. The idea here is to create a barrier so that the gases released from the fermentation process will not escape. Doing so will help your dough rise successfully. I let it rise in a large bowl with a wet towel over it on the stove top with the oven on to integrate more heat indirectly around the dough. This is done for around 1 hour. Once it is risen double its size or more I take it out carefully and reshape into two dough balls the same way as before and set to rise a second time until they double in size again. Then package the dough in a plastic bag in the fridge for around 16 to 18 hours until lunch or longer for dinner the next day. When you finally set up to cook the pizza let the dough rest for 10 to 15 minutes after you work it just to let it relax..the dough is softer and reacts better to the heat this way.
For the sauce: 4 garlic cloves, sea salt, 1 large can of tomato purée( I use imported Italian type), 2 teaspoon black pepper, 2 tablespoons olive oil, 1 baby portobello mushroom, 6 leaves fresh basil, 2 dabs of franks hot sauce. Cook this low and slow for 2 hours and then put in fridge to cool overnight. Allows the flavor to mix even more.
Toppings I used on this one was mozzarella and Romano cheese, red onion, yellow bell pepper, ham, bacon, red pepper flake, cumin, basil.
Bake at 450 for 16 minutes and don't forget to grease cooking sheet with olive oil beforehand.
Here's my creation :)
1719