I need to get some semolina flour to transfer it to the peel, the bottom was a little floury but over all not a shabby lunch.
Looks really nice. The crust is a bit big but it does look like its really good.
Yeah I didn’t really punch it down much, I’ll probably stretch it a little thinner around the edge next time. I haven’t made fresh dough in a while, I’m out of practice.
The actual part where the cheese is looks good. I do like when there is a lot of crust.
Nom.
Looks good. What toppings did you do?
Nothing fancy, just store made sauce (because I was lazy), cheap pepperoni, some sliced fire roasted jalapeños I had left over from a salsa I made and shredded mozzarella.
Yummm. Add some feta and that’s one of my favorite pizza topping combos. Mozz, pepperoni, jalapenos, feta.
That looks awesome, do you have some recipe to share?
Sure! It’s the same day dough recipe out of Flower Water Salt Yeast that I modified the overall weight down to 1000g and ended up letting cold ferment overnight.
White flour 581g - 100% Water 407g (90°-95°) - 70% Salt 12g - 2% Instant yeast 0.47g - 0.08%
Hydrate the yeast with a few tbsp of the warmed water.
Mix the rest with the flower for the autolyse. Mix by hand and let hydrate for ~30m.
Add salt and hydrated yeast, work into dough. Cover and let rest for an hour.
Fold dough in bowl once, oil bowl with olive oil, place dough back in oiled bowl and top with a little more oil.
Let rest 6 hours.
Divide into equal piece (I did 5 pieces at 200g each)
Use or store in the fridge until you’re ready to use. I let it temper for about 45m at room temp before I stretched it out. I baked at 500° on a preheated pizza stone in my oven until it looked done, didn’t really keep an eye on the time.
Awesome thanks! Your degrees are Fahrenheit, am I correct?
Can’t wait for the weekend!
That is correct, I am a Fahrenheit scrub 😞
Here’s wishing you a delicious crunchy, chewy, kickass pizza!
Wonderful! Was just not used to somebody combining grams and Fahrenheit :D
I found that 24-48 hours of fridge fermentation for the dough in that last stage is doing wonders to taste and texture.
Is it one of the larger wooden peels? Why not just build the pizza right on the peel?
Nope, the new one I picked up is a foldable aluminum one for easier storage. I actually did make it in the peels today, and just threw down a little whole wheat flour since it’s a little more coarse and it slid like a champ.
The peels with holes in them are very good for getting rid of excess flour on the bottom of the pizza. You just give the pizza a little shake when you have it lifted on the peel.
Your pizza looks great! What kind of pizza oven do you use?
Try using cornmeal to transfer. A friend recommended it when I was having issues and it helped a lot.
Thank you! Nothing special, just a pizza stone in a 500° oven for this one. I just let it preheat for a while first.
If I can’t don’t semolina flour at my grocery store I likely will grab some cornmeal. Semolina is a little less coarse than corn meal and they both make a nice slide off the peel.
I love that crust. Looks very Neapolitan, nice job!
Nice work! This looks good. Little honey drizzle to go with the pepperoni and jalepenos!
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I recommend parchment paper instead of flour for the peel. No mess.
But the flour is less impact on the environment and also a fraction of the cost.
I mean I guess. It’s also extremely convenient and the sum cost compared to the cost to make the pizza is negligible.
Do your part one sheet of paper at a time though.
I can understand that perspective, especially from a noncommercial perspective. As a restaurant manager, I can guarantee you that the costs are orders of magnitude apart at a larger scale. Semolina is much cheaper than parchment.
I’m sure that’s probably true. I’m imagining one personal pizza once a month wondering why cost would ever enter your mind.
Parchment paper really helps if you’re making multiple pizzas, too. You can roll out each crust and assemble the toppings and then keep them all on a table (without a bunch of flour) ready to go into the oven.
