Wednesday, October 29, 2008

Last Minute Again - Pizza

Since I've started working, I've left all the Daring Bakers' Challenges till last minute. I only started mine challenge a day before it was suppose to be posted and the dough needs to be rested one day in the fridge. So this is a real challenge for me. This month's challenge is hosted by Rosa's Yummy Yums and the challenge is pizza. This is the brief version of the recipe. For more detail, visit Rosa's site. The topping was up to our imagination. These are the pizza I came up with for dinner. I think that if you have a pizza stone the dough would come out nice and crisp.

This pizza has tomato paste, roasted capsicum, mushrooms, fresh tomatoes and feta cheese. I sprinkled some basil before eating.

This pizza has tomato paste, salami and cheese.

This is a sweet pizza with mascarpone cheese and yohurt mixed with some icing sugar and apples and some brown sugar on the top.

Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart.

Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter).

4 1/2 Cups (20 1/4 ounces/607.5 g) Unbleached high-gluten (%14) bread flour or all purpose flour, chilled
1 3/4 Tsp Salt
1 Tsp Instant yeast
1/4 Cup (2 ounces/60g) Olive oil or vegetable oil (both optional, but it’s better with)
1 3/4 Cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C)
1 Tb sugar - FOR GF use agave syrup
Semolina/durum flour or cornmeal for dusting

Day 1

  1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).
  2. Add the oil, sugar and cold water and mix well in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.
  3. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).
  4. NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.
  5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball.
  6. NOTE: If the dough sticks to your hands, then dip your hands into the flour again.
  7. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.
  8. Put the pan into the refrigerator and let the dough rest overnight or for up to three days.
Day 2
  1. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. 
  2. Dust the counter with flour and spray lightly with oil. 
  3. Place the dough balls on a floured surface and sprinkle them with flour. 
  4. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. 
  5. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.
  6. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible (500° F/260° C).
  7. NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.
  8. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Flatten and toss it.
  9. When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.
  10. Lightly top it with sweet or savory toppings of your choice.
  11. Place the garnished pizza on the parchment paper onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes.
  12. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.


Argus Lou said...

Yay, you beat me to it. I'm later than you, especially with the pictures. Ha ha. Fatboybakes is first! So funny that he blogged about pizza just before finding out that he had to log in to read this month's challenge.

Your pizzas look lovely. I'm sure your family enjoyed eating them very much.

My Food Safari said...

argus, yeah I saw FBB earlier post and I thought he posted early. I enjoyed this month's challenge.

fatboybakes said...

hahah, i also thought surely it would be on the 31st or something right!!!
wah, yours look very professional la. hey, how was the apple & mascarporne one? wouldn't the mascaporne have all melted and flopped all over the place?

fatboybakes said...

oh, you mean as in you saw my EARLIER EARLIER post about home made pizza!!! that dough takes 5 minutes to make, doesnt require proofing and certainly doesnt require tossing!

~Amber~ said...

Your pizzas look delicious! Great job on the challenge.

My Food Safari said...

FBB, so any difference in taste between the 2 dough? Such a coincidence about ur earlier earlier post. The sweet pizza taste good and the mascaporne held quite well (only thin layer - 2mm thick)
Amber, thanks. Really enjoyed the savoury challenges while it lasted.

Argus Lou said...

YS, I've finally put up the video on my pizza post, if you'd like to take a look. Other Half did some interesting post-production. ;-)