This dough is one of the most difficult to work with, with a 90% saturation rate, you end up with a very sticky dough that bakes into a deliciously crusty bottomed focaccia. I like to top it with rosemary and sea salt. For a fun variation, try topping it with tomato sauce and pizza toppings.
Video One:
Video Two:
The recipe:
1 cup warm water
1 1/2 teaspoons yeast
1 1/2 teaspoons sugar
3 cups flour - bread flour is preferred, but if using all purpose flour, make sure it has at least 4 grams of protein for every 30 grams of flour
1 1/4 teaspoon table salt
2/3 cups American style lager
3 tablespoons olive oil
1 tablespoon Kosher or Sea Salt
6" long fresh rosemary sprig, washed and diced
1. In a large bowl, dissolve sugar, and yeast, in water.
2. Wait 10 minutes until all yeast is dissolved/proofed
3. Add flour, lager and salt
4. Mix on low speed, stopping as necessary to scrape the sides of the bowl until all dry ingredients are incorporated.
5. Mix on high for 6 - 10 minutes, until gloss forms on dough, and dough starts "grabbing" the dough hook.
6. Pour one tablespoon of olive oil into a separate bowl, spread around with a rubber spatula, coating both the bowl and the spatula.
7. Move dough from mixing bowl to oiled bowl, sprinkle 1 tablespoon of olive oil on top of dough.
8. After oiling your hands, gently turn the dough ball over in the oil, making sure all sides of the dough are coated.
9. Cover with plastic wrap, and place in a warm, draft free location for 2-3 hours. (until has grown 2 1/2 times it's original size).
10. Preheat oven to 450 degrees
11. Cover baking stone with parchment paper
12. Pour 1 tablespoon of oil over parchment paper and spread until paper is covered.
13. Dump dough on to parchment paper, carefully forming the dough into a circle.
14. Let rise for 15-30 minutes
15. Using a fork, poke 30-40 holes in the dough to relieve surface bubbles
16. Sprinkle sea salt over the top of the dough
17. Place in 450 degree oven and set timer for 20 minutes.
18. With 5 minutes left on the timer, sprinkle diced rosemary liberally over the top of the bread.
19. If you're feeling brave, remove the parchment paper from underneath the bottom of the dough.
20. Bake for at least 5 more minutes, or until top of the dough is golden brown.
Notes:
This dough can also be used as a base for a pizza. Instead of placing on a stone, bake on a greased 10" X 15" cookie sheet. After the dough has risen, dump it onto the cookie sheet, and spread the dough with your hands. Add pizza toppings of your choice. Bake for 20 minutes, or until the bottom of the dough is dark brown.
If you choose to omit the lager, increase water by 2/3 cups.
Thursday, May 21, 2009
Sunday, May 3, 2009
Margherita Pizza
New York style pizza can be a real challenge for a home cook - the biggest challenge being the crust. Most traditional ovens lack the horsepower to properly develop the crust. On this episode, you'll learn tricks to a crunchy crust that doesn't sacrifice the ooey gooey topping.
Video Part one:
Video Part two:
The recipe:
* 1 cup warm water (8 oz) (100 - 110F)
* 1/2 cup American lager (4 oz)
* 2 tablespoons white vinegar
* 4 1/2 cups of all-purpose flour (19.75 oz)
* 1 tablespoons of olive oil
* 1/2 teaspoon of granulated sugar
* 2 1/2 teaspoon of salt
* 1/2 teaspoon of yeast
* Extra flour for rolling out the crust
Toppings
*28 oz can of diced tomatoes with basil added (San Marzano DOP preferred).
*5 sprigs of fresh basil - sliced into shreds
*1 lb of fresh mozzarella, preferably from buffalo's milk.
1. In a large bowl, dissolve sugar, and yeast, in water.
2. Wait 10 minutes until all yeast is dissolved/proofed
3. Add oil, vinegar, lager, salt and flour and stir in a mixer until incorporated. Mix on a medium speed for approximately 5 minutes until the dough forms a cohesive ball.
4. Cover with a damp cloth and store in a warm humid place for 1 1/2 to 2 hours.
5. Divide dough into 4 equal portions.
6. Roll each portion into a ball. You want a dough ball without visible seams on top.
7. Put pizza stone on middle rack in 500+ degree oven to "preheat." The hotter your oven can get, the better.
8. Place dough ball on lightly floured surface and lightly flour the top. Using rolling pin, roll out a thin circle, using lots of flour on both sides to prevent sticking.
9. Top with tomato sauce and thinly sliced mozzarella.
10. After topping the pizza, carefully slide the pizza into the oven.
11. Bake in a 500+ degree oven for 10-15 minutes, until bottom of crust is golden. To check doneness, gently lift the the pizza using either a fork or a spatula/pancake flipper to reveal the underside of the crust. The pizza is done when the underside has considerable browning.
12. Top with a generous amount of sliced fresh basil.
Notes:
Simmer tomatoes for over low heat for 30 minutes to 1 hour to remove as much liquid as possible
A word of caution on working with the pizza stone. It should be HOT in order to appropriately sear the bottom of the pizza. When you're done working with the stone, let it cool to the touch before attempting to wash. If you try to wash it too soon the cold water will shock the stone, causing it to crack. Further, don't use anything other than water to clean the stone. Soap will work its way into the stone, and make future pizzas taste like Palmolive.
"Baker Percentage:" traditionally, bread is rated by it's rate of water saturation, based on weight. 1 lb of flour is approximately 3 3/4ths cups, and 1 lb of water is 2 cups. At this ratio, bread dough is considered 100% saturated. Good pizza dough typically sits around 60% saturation.
If you choose to omit the beer, increase water to 1 1/2 cups.
Video Part one:
Video Part two:
The recipe:
* 1 cup warm water (8 oz) (100 - 110F)
* 1/2 cup American lager (4 oz)
* 2 tablespoons white vinegar
* 4 1/2 cups of all-purpose flour (19.75 oz)
* 1 tablespoons of olive oil
* 1/2 teaspoon of granulated sugar
* 2 1/2 teaspoon of salt
* 1/2 teaspoon of yeast
* Extra flour for rolling out the crust
Toppings
*28 oz can of diced tomatoes with basil added (San Marzano DOP preferred).
*5 sprigs of fresh basil - sliced into shreds
*1 lb of fresh mozzarella, preferably from buffalo's milk.
1. In a large bowl, dissolve sugar, and yeast, in water.
2. Wait 10 minutes until all yeast is dissolved/proofed
3. Add oil, vinegar, lager, salt and flour and stir in a mixer until incorporated. Mix on a medium speed for approximately 5 minutes until the dough forms a cohesive ball.
4. Cover with a damp cloth and store in a warm humid place for 1 1/2 to 2 hours.
5. Divide dough into 4 equal portions.
6. Roll each portion into a ball. You want a dough ball without visible seams on top.
7. Put pizza stone on middle rack in 500+ degree oven to "preheat." The hotter your oven can get, the better.
8. Place dough ball on lightly floured surface and lightly flour the top. Using rolling pin, roll out a thin circle, using lots of flour on both sides to prevent sticking.
9. Top with tomato sauce and thinly sliced mozzarella.
10. After topping the pizza, carefully slide the pizza into the oven.
11. Bake in a 500+ degree oven for 10-15 minutes, until bottom of crust is golden. To check doneness, gently lift the the pizza using either a fork or a spatula/pancake flipper to reveal the underside of the crust. The pizza is done when the underside has considerable browning.
12. Top with a generous amount of sliced fresh basil.
Notes:
Simmer tomatoes for over low heat for 30 minutes to 1 hour to remove as much liquid as possible
A word of caution on working with the pizza stone. It should be HOT in order to appropriately sear the bottom of the pizza. When you're done working with the stone, let it cool to the touch before attempting to wash. If you try to wash it too soon the cold water will shock the stone, causing it to crack. Further, don't use anything other than water to clean the stone. Soap will work its way into the stone, and make future pizzas taste like Palmolive.
"Baker Percentage:" traditionally, bread is rated by it's rate of water saturation, based on weight. 1 lb of flour is approximately 3 3/4ths cups, and 1 lb of water is 2 cups. At this ratio, bread dough is considered 100% saturated. Good pizza dough typically sits around 60% saturation.
If you choose to omit the beer, increase water to 1 1/2 cups.
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