The pizza experiments continue….
I actually have two restaurant posts queued up, but there’s no time as I have to get a bunch of work done before I head to South Carolina for Thanksgiving. Tonight my mother is making a homemade ricotto cheese and sundried tomato compote, lamb curry, and chive risotto cakes with fontina and yogurt filling. I found the latter item on TasteSpotting and mom agreed it sounded worth a try. I can’t wait.
Back to pizza. I have two attempts for you. The first one is a “Mexican” pizza. I had one batch of dough left in the fridge, roughly 80 hours old, so it was probably pretty close to the end of its lifespan.
You can see the bubble, which is an indication is has been “working” for quite a while.
I sauteed some onions, turkey, and a chopped jalapeno with some fajita style seasonings.
As this is Mexican pizza, we are using salsa instead of regular pizza sauce. Craaaaaazy.
Monterey jack cheese, pinto beans, and my sauteed toppings, ready to go in the oven. Some may think this is gross.
I actually enjoyed it very much. The dough was great.
And now for pizza #2.
This one is from a different day, and a different batch of dough. This time is used Italian Caputo 00 flour, which I had not used in prior dough attempts. I picked it up from Toscano & Sons. The flour was noticeably different when I was working with it. The finished product ended up much dryer and it wouldn’t stretch out as well without tearing. Maybe I need to change the hydration level in the recipe, though it was still very sticky when I put it in the fridge for the cold rise.
This dough was in the cold rise for 24 hours or so.
Just a few photos this time.
It tasted great though. It didn’t rise up and create the very large dough bubbles I like, but maybe I needed more yeast. The texture was very good, very chewy, and it help up well on the flop. It had a very awesome crunchy exterior with some inside on the end crust. I also used more salt this time and that added a lot of great flavor. Success!
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