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Wild-yeast leavened pizza topped with broccoli rabe, Prince Edward Island mussels, Hobbs applewood-smoked bacon, and fresh Asiago
Trying out my new toaster oven, which came with a 9 inch pizza stone. The pizza isn't round and isn't pretty, but it tasted great. I used a thin coating of sauce with chopped red peppers, a little cheese and chopped fresh basil.
We've been experimenting for years to find the right pizza dough recipe. The permutations have been endless: different kinds of flour, yeast, and amounts of salt, sugar, oil, etc. I lamented that I didn't know how to knead properly. We were convinced that the water temperature was wrong every time we put it in, even though we always checked the temperature. Oh, the troubles and disappointments on Saturday night when the pizza came out of the oven! Too bready. Not chewy enough. No bubbling or lifting. Sigh. We felt doomed to failure.
And then I found the perfect pizza dough recipe. It's a no knead/long rise recipe that requires some planning ahead (the dough needs to sit for 12 to 24 hours) but it yields pizza perfection. This Saturday night's pizza was so spot-on that I finally got out the camera to commemorate the event!
Of course it's not only the dough recipe, it's also the fact that we broke down and got a pizza stone (well, we asked for one along with a pizza peel for Christmas). The stone is definitely a key factor in pizza perfection. As is using whole milk mozarella for proper cheese melt. Hooray for good, homemade pizza!
This ruled. Home-made crust covered with fresh garlic, roasted pepper, basil and two kinds of tomatoes from our farm. Also some cheeses Nicole can tell you more about below...
Pizza from BridgPort Brewing Company.
Burnside
Forest mushrooms, smoked onions, garlic, herbs, parmesan, mozzarella, extra virgin olive oil.
all time favorite dough recipe and I have tried quite a few:
6 cups bread flour
1 cup semolina flour
2 1/2 cups of lukewarm water
1 tablespoons salt
1 tablespoon sugar
1/2 ounce active dry yeast (I use a scale for the yeast measure)
4 tablespoons olive oil
In a bowl (I use my Kitchenaid to do all the work) add the yeast, oil oil, sugar and 2 cups of the water and mix until combined with the paddle.
Let rest for about 5 minutes until the yeast bubbles and is working.
Add the flour, semolina flour, salt, and 1/2 cup of water and mix until the dough comes together and is shaggy or your hear your machine straining.
I always do a little hand kneading right in the bowl to form a ball as it makes the dough hook work more efficiently.
Switch to your dough hook and knead for about 5 minutes or so until the dough springs back, is in a ball, and has cleaned the sides of the bowl.
Oil a large bowl and put the ball of dough in coating all sides with oil.
Cover with plastic wrap and a lint free towel and set in a warm place.
Dough should double in size about 1 to 1 1/2 hours.
Divide dough and roll....
Bake your pizza at the hottest your oven will go. Mine is 500F.
Of course all this can be done in a bowl or on the counter by hand.