contest BEGIN! Pizza Throwdown

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Andiamo
 
 
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forgot the toms
 
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Andiamo
 
 
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crust
 
500 grams 00 flour
325 grams  filtered water
18 grams sea salt
7 grams yeast
10 grams extra virgin olive oil
 
extra flour for working
 
 
take 325 grs flour and mix with water.   let stand for 40 mins to autolyze
 
add to kitchenaid mixer with dough hook attachment .  add the other ingredients and knead for 10 mins on speed 4
 
into a large zip bag in into fridge for at least a couple days to cold ferment
 
 
 
 
sauce
 
1 x 1 litre bottle of home canned tomatoes. 
2 tsps of sea salt
1 large clove of minced garlic
splash of red wine
 
strain liquid from toms,  put the liquid in a shallow pan an put on med high to cook out and thicken.  
 
use hand to break up tomatoes,  place in strainer over bowl and sprinkle some of the salt over the toms and mix.  this will pull more liquid out  .  when it stops draining add to the pan.  
 
bring the liquid down to a thick consitency and then add the drained toms.    add a splash of the red wine and cook out for about 5 mins.     in a deep bowl use a stick blender to blend sauce  and then cool. 
 
 
 

lime rum hot sauce
 
quarter of a red onion
23 wiri wiri
1 reaper
1 scotch bonnet
3 red jalapeno
4 habanero
el dorado rum
1/2 tsp sea salt
zest and juice of 1 large lime
1/2 tsp powedered ascorbic acid ( mostly for colour retention)
1/2 tsp powedered citric acid  ( help extend shelf life since it is a fresh sauce)
 
 
 
all chiles seeded and into a  stick blender container with zest and juice of the lime, red onion and salt  and acids   blend with stick blender til thick puree    add enough rum to give a good pouring consistency  .
 
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preheated oven 550 F with pizza stone   cook time was 11 mins
 

toppings
 
 
low mf  low moisture mozzarella   20% MF   ( didn't have my preferred 15%)
thin sliced veneto salami
 dry pan sauteed sliced cremini mushrooms
thin sliced onion browned
pit the kalamata olives and slice roughly
fresh lime rum hot sauce  (added after the pizza had come out and rested for 4 mins) 
 
 
on the turn
 
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Inverse Chicago style Pizza
 
 A simple,lighter, same day Chicago Style pizza with traditional layering of ingredients.
 
Dough for  one 12"  Lodge cast iron pan:
1. 140 G flour
2. 10 G corn meal
3. 64 G water
4. 1/2 tsp salt
5. 1/4 tsp yeast
6. 10 g oil
 
Mix  the ingredients with a fork  in a bowl until  shaggy. Rest for 15 minute and gently knead into a sold dough ball.  Cover and let rest to 2-3 hrs.
 
Sauce:
1/3 cup Cento crushed tomatoes
Top with fresh or dried oregano  and basil.
 
Toppings:
3 oz Mozz
1 oz Provolone
3 oz  Italian Sausage
Thinly sliced sweet onions
 
 
After the dough has risen roll out to about 13" and insert into a well oiled 12" cast iron pan.  Add toppings and insert into a 300 degree oven (center rack) Increase temp to 475 and  bake for 15-17 minutes.
 
 
 
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Spicy Pulled chicken Pizza
 
 
NY style crust pizza which uses pulled, smoked chicken in a light sauce as its sauce. Topped with onions and Jalapeno peppers.
 
 
Dough for three  13" pizzas
 
17 oz flour
11 oz water
2 tsp salt
1 tsp yeast
  
Combine ingredients and mix for 3 minutes in a stand mixer. Form into one big dough ball and refridge for 24 hrs. Divide into three balls and and return to fridge until ready to use.
 
 
 
 
"Sauce"
 
Coat two chicken breasts with standard BBQ rub and refrigerate for 2-4 hrs. Smoke or grill chicken until done.
Insert cooked chicken into a beer bath (4oz) finish off in 250 degree oven for 30 minutes. Let cool and shred chicken. Add salt and a splash of vinegar to taste. This is your sauce.
 
 
 
 
Toppings
 
2 oz mozz
2 oz white chedder
Thinly sliced red onions and  fresh Jalapeno peppers
 
 
Remove dough ball from fridge 2 hrs before using. Form the  dough ball into a pizza crust using Corn meal as your bench flour.
Put pizza crust on a pizza peel and top. Insert onto pizza stone into a  550 oven for 5-6 minutes.
 
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41x2z said:
Spicy Pulled chicken Pizza
 
 
NY style crust pizza which uses pulled, smoked chicken in a light sauce as its sauce. Topped with onions and Jalapeno peppers.
 
 
Dough for three  13" pizzas
 
17 oz flour
11 oz water
2 tsp salt
1 tsp yeast
  
Combine ingredients and mix for 3 minutes in a stand mixer. Form into one big dough ball and refridge for 24 hrs. Divide into three balls and and return to fridge until ready to use.
 
 
 
 
"Sauce"
 
Coat two chicken breasts with standard BBQ rub and refrigerate for 2-4 hrs. Smoke or grill chicken until done.
Insert cooked chicken into a beer bath (4oz) finish off in 250 degree oven for 30 minutes. Let cool and shred chicken. Add salt and a splash of vinegar to taste. This is your sauce.
 
 
 
 
Toppings
 
2 oz mozz
2 oz white chedder
Thinly sliced red onions and  fresh Jalapeno peppers
 
 
Remove dough ball from fridge 2 hrs before using. Form the  dough ball into a pizza crust using Corn meal as your bench flour.
Put pizza crust on a pizza peel and top. Insert onto pizza stone into a  550 oven for 5-6 minutes.
 
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I like your style. Similar to your NY pie.
 
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