Cooking: Home made pizza

on

So yeah, I love a good pizza.
Years ago following a trip to New York, I went pizza-bonkers for a while trying to create a New York Style pizza. And I think I got pretty close. Credit to Jeff Varasano for providing the insight and tips.

This time around, it’s Roman Style pizza, courtesy of Peter Ciuffa.  Following a three hour class in the essentials of roman style pizza (in which Peter prepared three fabulous pizzas for us to sample), I came home with a ball of pizza dough with which to craft my own pie.

This was the first attempt.

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I think I rolled the dough out too thin, because it came out rather cracker like, rather than crisp on the edges and tender in the middle.

So I gave it a second try a few days later.

 

This time, I used a slightly modified version of the recipe Peter provided, using 120 g of “00” white flour, and 70 g of whole wheat flour.  It’s combined with 140 g of warm water, a teaspoon of traditional yeast, a teaspoon of sugar, and a dash of salt. The dough is thoroughly mixed and kneaded, then left to rest overnight in an oiled bowl in the refrigerator.

Once out of the fridge, it’s permitted to warm up to room temperature, and then worked into a pizza pie shell.

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Once shaped, I gave it another hour to rest at room temperature.

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Then I loaded it with a pomodoro sauce, and topped it on one half with salami, mushrooms, onions, and bocconcini and the other half with mushrooms, peppers, spinach, pineapple, bocconcini, grated cheddar and grana padano

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a few minutes in a 500F oven, and this was the result.

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I wasn’t completely happy with this second attempt either.  I didn’t roll the dough out enough this time, causing the dough to be thicker than I would have liked.  But it was crisp on the outside and airy and slightly tender in the middle.

It’s going to take a bit of practice to get this just right.

 

Addendum:

This represents a third attempt

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This one was better, but still a little cracker like.  Toppings were better portioned this time.

 

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3 Comments Add yours

  1. Steph says:

    Aah home made pizza! ❤️

    You need a pizza stone. They are cheap, and bonus will help regulate your oven temperature for other cooking too.

    Trust me. 😉

    1. mingchin says:

      Hi Steph
      I have a pizza stone. The crust is coming out nice and crisp on the edges and on the bottom, but I’m trying to nail that sweet spot in terms of thickness, so the crust has some airy-ness as well.

      The next time I try, I’ll skip the whole wheat flour, just to take that variable out of the equation (since Peter used only white flour).

      I might even skip the stone, since we didn’t use a stone in the class, and still got a delightful crust off a baking pan.

  2. Steph says:

    Whole wheat will absolutely make a tougher crust. If you have a stone, cooking on it directly, using a peel to slide the pizza onto it when it’s already hot in the oven, will improve results. My dough recipe is 2.5 cups flour, 2.5 tsp quick rise yeast, 1 tsp salt, 1 cup warm water, 1 tbsp olive oil and more flour as needed. I whack the crap out of it in the stand mixer, and you can add oregano or garlic powder or whatever to it as well. Stone/oven at 450, preheated a while, and pizza cooked directly on the stone will give you that airiness in the crust in 12-15 minutes. Higher temps, cook time shortens, obvs. 🙂

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