Pizza before the son leaves

This will be a fast dough, 4-5 hours with no pre-treatment. We want three artsy pizzas and about a 1kg of bread rolls for the son's trip to the university.

Pre Treatment


None--Use the small Kitchen Aid K5SS

Mixing

This is a regular Italian dough mix without oil that usually gets put into pizzas.

Flour mix:

• 100gm KA WW
• 900gm KA Bread Flour

Fluid Mix

• 600gm water at 40C
  
• 8gm yeast (NEA MAGIA Greek yeast)
• 10gm Melao
• 20gm salt

Proofed the water and yeast with melao for 20 minutes until we had a good foam. Mixed the resulting wort with salt, and added this to flour. Mixing was modified by new information from King Arthur that suggests maximum gluten developed after 7 minutes at second speed on mixer (2 on the Hobart K5SS)

start of mix

+ 2 minutes

+4 minutes

+ 6 minutes

Rising

First knockdown at 1hr, slight, but good growth. Temperature about 26C.

Second knockdown

Forming

Divide into 3 x 200gm for pizza and 11 x 100gm for rolls (to be taken on plane)

=600+1100=1700gm

From mix=600gm water+1000gm flour + 20 gm salt + 10gm yeast + 10gm melao=1650gm OK


Baking

Ovens max at 250C with 60 minutes of temperature soak for the baking stones for pizza.

Try 230C with 30 minutes of soak for stones with rolls. This is to reduce baking time and create a darker crust.

Pizzas:

The topping experiment will use fresh vegetables softened in a vinegar brine, then rinsed, tossed in virgin olive oil and cooked on the top of the pizza.

The last experiment showed that tomatoes processed this way gave off too much water for a thin crust. We will separate the tomatoes from this topping to correct the water.


Pepers and Onions

• Thin slice 250gm of onion and 250gm of peppers into long strips after deveining.
  
• Mix a 3% (w/w) salt brine. However use 90% water, 10% white wine vinegar in the fluid
• Add 3-5 gm of TABASCO paste (this is a neat ingredient that is available only in Avery Island) (Red Tabasco comes in 3 pound paste form. There are laso two intermediate moisture products — Tabasco pulp, which is the meat of the Tabasco pepper, and Processor’s Blend, which is more pepper skin. -- McIlhenny food service)
• Place peppers and onions in a sealed container so that the mixture can be pressed down to keep all the vegetables under the vinegar-salt brine.

Cut onions and peppers under 3% vinegar brine, then pressed to keep under fluid

Cherry tomatoes

• Split tomatoes (250gm) then mix with 3% salt (8gm), garlic powder and dry oregano
• Place mixture in sealed container and press down create spiced juice.

Cut tomatoes sprinkled with coarse salt, then placed in a press form and...

Tomato sauce

• 1 onion minced
• sauté in olive oil until translucent and slightly blonde
• add 250gm tomato sauce
• add juice from brined tomatoes (a little too much salt)
• pepper, garlic, oregano, parsley to taste
• simmer until slightly thickened (10-15 minutes)

Other toppings

• Raclette cheese--A classic cheese for melting and scraping onto bread. This may be a nice change from the usual, bland, mozzarella.
  
• Natural organic salami coated with fennel seeds
• Anchovies, soaked in water to remove the 1000s of mg of salt these things usually come in.

Finished Goods