food Pizza of the Month
- Thread starter Booma
- Start date
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.
Cheese didn't melt? Or was it fat-free cheapo mozz that dehydrated?
hmm homemade mozz ... something i haven't attempted yet ... will have to happen ...
Ah! Awesome for attempting that.
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.
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 ...
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 ...
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.
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
Congrats. But your sex life is your business.
again......no pics...yadda, yadda...! 
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
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
