We had quite the Pizza Friday this evening. Requests this evening were Pulled Pork Pizza, Sausage Pizza, Stuffed Shells and Baby Back Ribs. Quite a variety of food wouldn’t you say?! I also wanted to try a different pizza and found a suggestion in a pizza blog I frequent. It was red pear, prosciutto, mozzarella, gorgonzola cheese, walnuts, pepper from a mill and honey drizzled over the pizza. I thought I took better photos but apparently I did NOT!
Before (Pear Pizza)
I had different opinions of the Pear Pizza. Rachel thought it was really salty(from the Prosciutto and Gorgonzola cheese). Eric thought it was to too sweet from the honey. Martin enjoyed it but thought it was a little too salty. Then there was Sean who really liked it and took some home with him. Kent also thought it was very flavorful and was surprised he enjoyed it. Hey, you just never know!
After (Pear Pizza)
Here is the pizza dough I have been using since I bought the 00 European Flour at the Italian Grocery Store in Milwaukee, WI. EVERYONE loves this dough. Kent says this is the best dough I have made since making pizzas at home. I am looking forward to make a focaccia bread with this flour.
4 cups Caputo 00 Tipo flour
1 ½ cups, plus 2 TBL water
2 tsp salt
1/2 tsp dry active yeast
500grCaputo 00 tipo flour
325gr water (65% hydration)
3gr active dry yeast
Cooking by weight works for me. It is fast, and easy to get the exact hydration and dough ball size you want. Being exact counts, and nothing works better than a digital scale. However, no problem using dry measurement. (I did that tonight and the dough was just as delicious.)
Mix the dough in a stand mixer, by hand or in a bread machine. If you are using a stand mixer, mix it slowly for two minutes, faster for 5 minutes, and slow again for 2 minutes. (I do exactly what these directions say. It works great for the dough.)
Cover the dough and let it rise for 1 1/2 – 2 hours, or until double. Punch it down and push out the air bubbles. Form the dough into a large ball, then cut it into three equal pieces. (I make 2 dough balls.)
To make your pizza balls, shape each piece of dough into a ball. Gently roll your dough into a ball, then stretch the top of the ball down and around the rest of the ball, until the outer layer wraps around the other side. Pinch the two ends together to make a smooth ball with a tight outer “skin.” Set your ball seam-side down where it can rest. Dust your pizza balls with flour, and store them under a damp towel, in a proofing tray, or under plastic wrap. This will prevent the outside of the ball from drying out and creating a crust, and becoming difficult to work with. The top of the pizza ball should be soft and silky.
Your pizza balls will need to rest for about an hour to become soft and elastic, so that they can be easily stretched into a thin crust pizza.
If you won’t need your dough for more than an hour, refrigerate it until you are ready to start. (I generally make the night before and put in the fridge)
If you want to learn more about this dough click on the link above.
The great thing is you can freeze this dough and it works just as great as if you made it the same day. It also lasts in the refrigerator 3-5 days. This is so easy to make and you will really enjoy your pizza. Another simple and delicious recipe. Ciao!