Pizza of the Month

Alright people, thought i'd start a new thread similiar to the Sandwich of the Month. Since there has been so many great pizzas popping up lately, why not make a special one, each month.

We could have a quick and small vote each month prior to it starting on type of pizza, toppings etc.

We can come up with a list of styles: and then also the subsequent flavours.

Napoletana
Neo-Neapolitan
Roman Style
Chicago Deep Dish
Foccaccia
Pita

If you are all keen we could start October with a Simple and Classic PIZZA MARGHERITA and come up with a poll for the next months

Thanks for the general layout TB.

Some rules.

1 ~ Meet the criteria to type/origin/toppings.

2 ~ List ingredients and methods of how the pizza was put together.

3 ~ No matter if it is a margherita or a deep dish, include a heat ingredient.

4 ~ Pics are mandatory. Talk is cheap. Show us the money!

5 ~ Let us know how you cooked it.

6 ~ Have fun.

Get ready to strat throwing those pies


NAPOLETANA PIZZA MARGHERITA

Plain and simple. Thin, crispy crust. Crushed Tomato Sauce. Basil Leaves. Fresh Mozzarella. Parmigiano, pecorion or Romano.

 

[Born2Burn]

Simple is the way to go. Could have used a longer rise, but for a standard oven I'm very happy with these.

 

[Peppernator]

Uhuhuh... uhuhuh... he said short peter.

Hey Beavis, he said peter!

 

[ColoradoRonin]

Dough
500 g '00' Caputo
10 g Sea salt
3 g Active dry yeast
325 g Water at 44F

Combine and mix for 3-4 minutes. Rest for 15 minutes to allow full absorption, gently knead for 5 minutes.
Cover and rise for 1.5 hours. Scale into 3 balls and retard overnight in the fridge. Allow to warm up at room temp before opening, around 45 minutes.

B2B
I went ahead and made your dough.....
Thank You! for sharing this recipe.
This dough turned out unbelievable!

Cooked at max temp(says 550) in stove on stone with stone just above (4")
Even at my altitude (approx 5500') this recipe worked great.
Anyone reading this thread owes it to themselves to make this dough.
Good Stuff.
I'll definitely be making this again and again....

Thanks again B2B!

RoninKitchen out.

 

[The Hot Pepper]

Cheese didn't melt? Or was it fat-free cheapo mozz that dehydrated?

 

[ColoradoRonin]

Cheese didn't melt? Or was it fat-free cheapo mozz that dehydrated?

My first attempt at making homemade mozz.
Didn't work it enough..

 

[grantmichaels]

hmm homemade mozz ... something i haven't attempted yet ... will have to happen ...

 

[The Hot Pepper]

My first attempt at making homemade mozz.
Didn't work it enough..

Ah! Awesome for attempting that.

 

[ColoradoRonin]

hmm homemade mozz ... something i haven't attempted yet ... will have to happen ...

This is the basic that I went off..
http://www.cheesemak...ellacheese.html

I'd say more like an hour rather than 1/2 hr cheese.
It's easy just make sure to use distilled water for any dilution of citric acid and rennet.
Chlorine in city water will not allow rennet to work..
As well, if you use Junket Rennet (custard aisle at store) use two whiole rennet tabs.
2 gallons of milk to learn this...
There seems to be better, more concentrated sources for rennet available rather than "junket" brand.
It's definitely worth a try!
Enjoy.

 

[grantmichaels]

B2B - D converted the metric ingredients and it turns out the recipe for the dough is pretty literally the 5-minute Artisan dough recipe ...

We don't get the nice brown, crispy finish here ... maybe because we've used 475F for like 10-11 minutes ...

We'll have to try 550F, that's all our oven has to offer ...

 

[Born2Burn]

B2B
I went ahead and made your dough.....
Thank You! for sharing this recipe.
This dough turned out unbelievable!
Cooked at max temp(says 550) in stove on stone with stone just above (4")
Even at my altitude (approx 5500') this recipe worked great.
Anyone reading this thread owes it to themselves to make this dough.
Good Stuff.
I'll definitely be making this again and again....
Thanks again B2B!
RoninKitchen out.

Glad it worked out. Pretty sure I found it online a few years ago.
You might want to try moving the baking stone to a higher shelf around 7" from the broiler and adding a 15 minute preheat with the broiler on high. If your oven allows it to run at 550F.
And near the end of the bake, switch to the broiler for 30-45 seconds.

B2B - D converted the metric ingredients and it turns out the recipe for the dough is pretty literally the 5-minute Artisan dough recipe ...
We don't get the nice brown, crispy finish here ... maybe because we've used 475F for like 10-11 minutes ...
We'll have to try 550F, that's all our oven has to offer ...

The higher temp will make a massive difference. And give you much more oven spring with bake times closer to 5-6 minutes.
The original was in volume measurements too,
4 cups Caputo (or all purpose)
4 teaspoons salt (Could be a lot less depending on the salt.)
½ teaspoon active dry yeast
1 ½ cups plus 3 tablespoons water

-Peter

 

[Booma]

I Got Wood

Will happen this week

 

[The Hot Pepper]

I Got Wood

Will happen this week

Congrats. But your sex life is your business.

 

[Chile Juju]

again......no pics...yadda, yadda...!

 

[Booma]

manana?

 

[JayT]

If it were TB, I would say yes. Now, probably not.

 

[Booma]

First pizza in, two more to go

 

[Born2Burn]

The heat is coming

 

[Booma]

Pizza Margherita

Dough: (love this dough)

5 1/4 cups unbleached bread flour
2 teaspoons salt
1 1/4 teaspoons instant yeast
2 tablespoons olive oil
1 tablespoons sugar
2 room temperature water

-Combine all the ingredients in the bowl and mix for one minute, to form a coarse, sticky dough ball. I mix by hand.
-Let dough rest for 5 minutes, then mix again for one minute to make a smooth, very tacky ball of dough.
-Move dough to a oiled work surface and fold the dough into a smooth ball. Let it rest for 5 minutes and then stretch and fold the dough into tight ball. Repeat this again, two more times, at 5 minute intervals.
-Place the dough in a oiled bowl, cover and place in the refrigerator. Leave in fridge for 6 hours and remove 2 hours before use.\

Sauce:
Roma Tomatoes (par boil to remove skins)
Perino Tomatoes (sliced and diced)
Tomatoes are combined in a bowl with a good tablespoon of garlic, a little salt and oregano and crushed all together.

Mozzarella (sliced)
Bocconcini (broken up)
Pecorino (grated)
Jalapenos
Basil Leaves added at the last minute

 

[Born2Burn]

NICE. How long was the bake time?

 

[Booma]

hmmm about 2 mintues for the first, 3 for the second