Lemon³y-Sage Sweet Naany-Pie
I drew inspiration for a dessert-category pizza from two pizza's I found while Googling 'lemon ricotta', ingredients that I had on hand for a dessert entry ...
Those links are:
1) lemon-ricotta herbed flatbread: http://www.myrecipes.com/recipe/lemon-ricotta-herbed-flatbread
2) grilled naan with burrata and roasted potato and lemon: http://www.bonappetit.com/recipe/grilled-naan-burrata-roasted-potato-lemon
In coming across them, I wanted to make something that looked like the latter, with an element of simplicity like the former, primarily because I intended to hit it with some gold flake for some potential photo bling!
I first thought to use an enameled cast-iron grill pan, but when Ashen used the word emissivity the other day, it dawned on me that I've explored this indoor pizza-browning space before, and hearing that word reminded me that I have a Lodge paella pan in carbon-steel that's pure baller for this application
While I've come to using my Searzall for this, I decided to try the more common burner-to-broiler method for this cook, just because.
The dough is our adaptation of the Five Minute Artisan book's Olive Oil Dough recipe, using the Mastro Fornaio yeast from Paneangeli (we've previously found it be more mild than Red Star ADY), and with a little bit of added Diastatic Malt Powder to help the crust brown in the short duration cook.
- 2x 7g packs of mastro fornaio yeast
- 2.75x cups tepid water
- 1.5x tablespoons of extra-fine himalayan pink salt
- 3x tablespoons of Columela EVOO
- 1x tablespoon of diastatic malt powder
- 6.5x cups of leveled KAAP
A cambro was sprayed with a little bit of butter-flavored PAM, and all ingredients except the KAAP and DMP were mixed into the water and allowed to get happy for a few minutes. The flour was then added one cup at a time, mixing with a Danish Hand Whisk for dough mixing. The dough was sprayed with a little bit more of the PAM, and covered while it doubled in size out on the counter over the course of an hour-and-a-half. I punched it down thereafter, divided it into balls, which I placed in PAM'd 2 cup Ziploc containers, that I placed in the fridge to CF. The dough is usable after the 2 hour bulk on the counter, but the prime window is after at least a day, and it will becoming increasingly more twangy through the 10-12 days it's usable out of the fridge thereafter.
For this pie, it was used after a 35-40 hour wait.
You can see all of the ingredients I considered using for this, and which I eliminated:
- 1x baseball-sized dough ball as above, cold-proofed/retarded for ~35-40x hours
- 1/3 container of mascarpone cheese
- 1/3 jar of lemon curd
- 1x tablespoon maple passion syrup #FromMaine
- 1x teaspoon of freeze-dried sage
- 3x turns of ground himalayan pink salt
- zest of a lemon
- zest of three aji limon peppers
- scant 23k edible gold flakes
The dough was allowed to warm up to room temp for about a half an hour, at which time the portable butane burner was lighted to begin heating the CS paella pan, and the broiler was turned to 'lo', and the gravy was mixed using freshly shallow-zested citrus and pepper fruit.
The pan started smoking around 650F, and I placed the elongated, corn-meal dusted crust in to par-bake once I read
720F+ on the infrared thermometer.
No more than 15 seconds later smoke was evident underneath the crust, which appearing alongside some large bubbles, so I flipped the crust in the pan to find that it was already nicely spotted, and hurried to apply the sweet gravy, before having to get it into the broiler ASAP.
The total cook time for the entire three-step process (one side pan, other side pan, and finally into the broiler) was two to two-and-a-half minutes.
No Searzall was applied during this cook, because it was a test of the burner-to-broiler technique, to see how things might work for an indoor Neapolitan pie later this weekend.
Now, continuing from:
http://thehotpepper.com/topic/61874-begin-pizza-throwdown/?p=1359837
Lemon³y-Sage Sweet Naany-Pie
I must confess, it was delicious. I actually had a picture of a more subtle upskirt shot that would have concealed that the very center of the pie was a little bit more charred than would be considered optimal, but in the interest of science, I'm posting the more candid picture. I'll add, that I really LIKE some char, and if you read my posts, it's something I'm
*VERY* consistently in favor of. While I think this is open to some criticism, and it unfolded a bit faster than I could really keep up with, it was delicious, and it completely inspired making another pie later in the evening - a
late-night, breakfast pie - aka 'category shananigans' for getting to cook another sweet-themed pizza in the
Anything Goes category
Might disqualify me but still thankful for the opportunity to learn and challenge myself. Peace
