This pizza was made with ideas from two different men named Bill. Bill from Trenton had tried the Carmelina San Marzano tomatoes and sent me some. Bill from Trenton, also told me to try his dough recipe he used with the Carmelina San Marzanos. Bill/SFNM also provided a great video for using the Carmelina San Marzanos to make a great sauce, which I posted about at Reply 3 http://www.pizzamaking.com/forum/index.php/topic,21434.msg216282.html#msg216282 I used Bill/SFNM guidelines for making the tomato sauce using the Carmelina San Marzanos. I used kosher salt, black pepper, sugar and wine vinegar and thought the tomato sauce turned out very tasty and fresh when tasted. The sauce was made Monday evening.
I used Bill’s from Trenton recipe for the dough for this pizza. I really like to see baker’s percents for all the ingredients when trying to make dough in baker’s percents, but thought I will give Bill’s from Trenton a try just like he gave it to me. Bill used a 13” steel pan and I knew I only had a 12” black buster steel pan to try, but thought that still would be okay and my pizza would just be a little thicker. I also looked at the salt amount Bill gave me and thought that sounded like a lot of salt, even though I didn’t really know the baker’s percent of the salt. I used Kosher salt. I also looked at the amount of water to the flour and thought this dough was going to be sticky. I mixed the dough in my Kitchen Aid mixer and the dough was sticky. I gave the dough some stretch and folds and it was still sticky, so I just balled and oil the dough ball. The dough was mixed late Monday evening. Bill said he uses the dough in the same day and he rolls out his dough with a rolling pin, then docks, lets it proof, then parbakes before adding the cheese and sauce. I decided to just oil the steel pan with corn oil, then let the dough proof a little. The dough was brushed with herb garlic olive oil while it was proofing. The Carmelina San Marzano sauce was then applied. Next AMPI mild cheddar and a blend of mozzarellas were applied (both Foremost Farms). The top was dusted with Greek oregano and some drizzles of Caremlina sauce. Vermont smoked pepperoni was sliced and applied last.
The pizza turned out very tasty, with a good taste in the crust and also a very light crust. The taste of the Carmelina San Marzano sauce went very well with this pizza. The Vermont smoked pepperoni was also a great addition in Steve’s and my opinion. Steve and I enjoyed this pizza very much. I was surprised that the crust didn’t taste salty at all. The crispy caramelized edges was delicious. :D
If anyone is interested, this is Bill from Trenton’s dough recipe. He said to use high gluten flour. I used Kyrol flour.
8.8 ounces flour
6 ¼ ounces water
½ teaspoon IDY
1 teaspoon salt
Thanks to both Bill’s for the tasty pizza Steve and I enjoyed. ;D
I would like to convert the recipe Bill gave me for my 12”x17” steel pan, but don’t know how to go about doing those calculations. Bill told me he found the formulation he used on the Buddy’s or Shield’s thread, but I quickly looked though it and can’t find the recipe Bill used.
There are so many variables that go into making a PIZZA. The hydration of the dough, flour, yeast and many more.. Amounts of any kind of yeast in a pizza can make a big difference. Most recipes posted on the web, use too much yeast in their recipes. What I have found out so far, is either bulk fermenting the dough or cold fermenting the dough will give a better flavor in the crust. I am still experimenting to find different flavors in the crust of pies. In my opinion pizza is all about the best flavor you can achieve in a crust. I still am on the journey about flavors in the crust. Even differences in temperatures in you home or times of the year can influence how much yeast to use. If you want a pizza to develop flavors in the crust, there are many ways to go about achieving this.
Adventure in Pizza Making
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