food The Last Great Pizza Thread

That is good too for bruschetta thread...

I made a piece of bread trying water roux method. Oriental stuff: Tang Zhong method (no idea if it's new or an old one made available for all).
I've heard that bread in that way is much softer and cavities are more but smaller.
The nice thing is that is fast.
 
You need 1 part of flour and 5 of water to make the "starter". I used manitoba because it was opened...
I mixed perfectly 40g of flour on 200g of water. Then heat till 65°C stirring always. I don't have a thermometer for that so i had to see when jelly seems ready (more or less when it's enough grown together to see the bottom of the pan when stirring).
 
Then i used that with a normal recipe:
500g farro (hulled wheat)
200g whole flour
15 salt
30g evo
1,2 g fresh beer yeast.
1g sugar
water roux starter
 
It should be ok to use all the starter i made.
 
Of course without a kneader with that much water i needed to fold many times.

After 9 hours it was like... 4 times volume. I don't know if it's water roux or yeast with nos, it seems a big rise for me: less than 2g of yeast per kg of flour, also hulled wheat and whole flour aren't strong.
With that much water and no fridge that was impossible to handle, i formed 2 pieces and made them rise other 40 mins then cooked the first 10 minutes at 240°C with a pan of water in bottom, then other 20 mins at 230 without, then other 15 min with oven turned off.
The problem is that this was with lots of water but quite thick. For a good cooking i should have used half dough on the same area. So after that i've cooked a bi more.
Btw, here it is:
 

 
I cut some pieces and used as pizza base. Of course i though about pizza after cutting bread in smaller pieces, but whatever...
Heat again slices, rub bread with garlic, passata, tuna, piri piri, olives, mozz, red onion marinated with evo, salt and pepper mix:
 
 
 
Nice method, i need to redo and cook it perfectly cause if dried well it's really really light. Dough itself was sweeter than usual.
 
Bonus pic with fried zucchini flower:
 
Made some SD pizza dough earlier in the week and it was ready to use today.
 
 
A stromboli with chorizo, fresh mozz, roasted reds, artichoke hearts and kalamata olives
 
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Then a regular pie for my daughter.
 
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Lastly a veggie pie for the wife and I.
 
 
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Crust was really good, probably my best to date.   I added some diastatic malt and think that may have been the difference.   
 
Looks really good.  IDK if a 2-5 day makes a difference cause I never waited past 2 days.
 
Looks like a jelly role style strom.  There's a slight flake on the outer layer?  Maybe the malt...IDK.   
 
That's bad-ass ... nice work.
 
I want one just like your daughter's pizza, but w/ a few leaves of herb toss on it right after the cook.
 
Yum.
 
My house smells like I'm making dough - but it's beer.
 
FreeportBum said:
looks great 1010. I've been preaching the diastatic malt powder for ever glad someone made the leap :) just the smell of it in some warm water is awesome
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Made a big improvement in my oven pizza, especially in combination with the steel.
 
No damn indoor pizzas this time of year, though. The A/C can't handle it.
 
I plan to kettlepizza soon, though ... are you cats involving Herm in this, too? ...
 
Fucking Herm all up in the hizzy ... up in all the bidness ...
Bumper said:
Could go in left overs or pizza thread. Found this first, goes here. Pumpkin roasted with cherry wood smoked cayennes and rosemary, left over pulled pork, cashew thai dip and sweet chilli sauce etc.  Delicious. 
 
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Wait, what's pumpkin? ...
 
grantmichaels said:
 
Made a big improvement in my oven pizza, especially in combination with the steel.
 
No damn indoor pizzas this time of year, though. The A/C can't handle it.
 
I plan to kettlepizza soon, though ... are you cats involving Herm in this, too? ...
 
f**king Herm all up in the hizzy ... up in all the bidness ...

 
Wait, what's pumpkin? ...
Click to expand...
 
One of the other food groups…  :shh:
 
made a couple pies this week:
 
Homemade sauce from last years garden tomatoes (canned), mozzarella, garden tomatoes, garden peppers (Jalapeno and Cayenne), shiitake mushrooms and pepperoni. I use 00 Flour and do a three day ferment...first day room temp (no knead method letting the yeast do the work), two days in the fridge. 2 hour proof before it goes in the oven.
 
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