Pizza recipe
millionstar asked for my pizza recipe. Here it is. We get eight small pizzas with this dough. Not sure how much sauce this is, because I quadrupled it so we could have some to freeze:)
Sauce:
6-10 cloves garlic 1/2 t oregano
extra virgin olive oil 1/4 t fennel
14 oz can diced tomatoes 1/4 t toasted onion powder
6 oz can tomato paste 1/2 t basil
1/4 t thyme salt
Crush garlic and fry in a small amount of extra virgin olive oil.
When garlic is done, add diced tomatoes and tomato paste. Add
thyme, oregano, fennel, and toasted onion powder. Simmer, stirring
occasionally and adding water as needed for up to two hours.
Shortly before it is done, add basil and salt.
Crust:
Soaker: Biga:
6 oz whole wheat flour 16 oz flour
10 oz oats 1/2 tsp instant yeast
2 tsp kosher salt 1 3/4 cup water, 70 degrees
1 3/4 cup water
Final dough:
4 oz whole wheat flour
2.5 tsp kosher salt
1 T instant yeast
1.5 tablespoons honey
1/4 cup olive oil
For soaker, mix together ingredients until flour is hydrated and
ingredients form a ball. Cover and leave at room temperature 12-24
hours. (It can be kept 3 days in the fridge; get it out 2 hours
before beginning.)
For biga, mix together all ingredients and knead until flour is
hydrated and dough is smooth and tacky. Cover and refrigerate at
least 8 hours or up to 3 days.
Two hours before beginning, get the biga out of the fridge to allow it
to warm. Chop soaker and biga up into pieces and mix together with
the final dough ingredients. Knead about 5 minutes to get a soft,
slightly sticky dough. Allow dough to rest 5 minutes, then knead one
additional minute. Dough should be soft, supple, and very tacky, and
it should pass the windowpane test.
Divide dough into pieces for each pizza, shape into a tight balls,
coat with oil, place on an oiled sheet pan, and cover. Dough will be
ready to use in one hour. It can be stored in the fridge 24 hours.
Assembly:
Preheat pizza stone as hot as possible for one hour. Bake pizzas for
about 5 minutes. Allow pizza to cool 3-5 minutes before cutting.
Let pizza stone reheat for 15 minutes between bakings.
This entry was originally posted at http://jelazakazone.dreamwidth.org/628532.html. Feel free to comment here or there.
Sauce:
6-10 cloves garlic 1/2 t oregano
extra virgin olive oil 1/4 t fennel
14 oz can diced tomatoes 1/4 t toasted onion powder
6 oz can tomato paste 1/2 t basil
1/4 t thyme salt
Crush garlic and fry in a small amount of extra virgin olive oil.
When garlic is done, add diced tomatoes and tomato paste. Add
thyme, oregano, fennel, and toasted onion powder. Simmer, stirring
occasionally and adding water as needed for up to two hours.
Shortly before it is done, add basil and salt.
Crust:
Soaker: Biga:
6 oz whole wheat flour 16 oz flour
10 oz oats 1/2 tsp instant yeast
2 tsp kosher salt 1 3/4 cup water, 70 degrees
1 3/4 cup water
Final dough:
4 oz whole wheat flour
2.5 tsp kosher salt
1 T instant yeast
1.5 tablespoons honey
1/4 cup olive oil
For soaker, mix together ingredients until flour is hydrated and
ingredients form a ball. Cover and leave at room temperature 12-24
hours. (It can be kept 3 days in the fridge; get it out 2 hours
before beginning.)
For biga, mix together all ingredients and knead until flour is
hydrated and dough is smooth and tacky. Cover and refrigerate at
least 8 hours or up to 3 days.
Two hours before beginning, get the biga out of the fridge to allow it
to warm. Chop soaker and biga up into pieces and mix together with
the final dough ingredients. Knead about 5 minutes to get a soft,
slightly sticky dough. Allow dough to rest 5 minutes, then knead one
additional minute. Dough should be soft, supple, and very tacky, and
it should pass the windowpane test.
Divide dough into pieces for each pizza, shape into a tight balls,
coat with oil, place on an oiled sheet pan, and cover. Dough will be
ready to use in one hour. It can be stored in the fridge 24 hours.
Assembly:
Preheat pizza stone as hot as possible for one hour. Bake pizzas for
about 5 minutes. Allow pizza to cool 3-5 minutes before cutting.
Let pizza stone reheat for 15 minutes between bakings.
This entry was originally posted at http://jelazakazone.dreamwidth.org/628532.html. Feel free to comment here or there.