Sicilain Pizza with KAAP 7/24/2012

The Sicilian pizza made with KAAP and a little less water turned out well. The crumb was a little more dense looking, but still was moist and soft to chew. The dough opened well and the bottom browned okay. Two of the pictures show what the dough looks like in the steel pan right after it was opened, and put in the steel pan, and after it had proofed. Three cheeses and Greek Oregano are used on the Sicilian pizza in addition to my regular pizza sauce. This was a one day cold fermented dough mixed in my Kitchen Aid mixer. The flat beater was used first to incorporated the ingredients, then was changed to the dough hook to finish mixing the dough.


My great-granddaughter and grandson where dancing to the Elmo pizza song after I made this pizza.

Norma

Steve’s Home with KAAP and Ischia Pies in his WFO 5/07/2012

Steve invited me to his home for some pizzas he was making and I decided to try out two dough balls mixed with KAAP and the Ischia starter to see how the KAAP would compare to the Pizzeria flour. I made the dough yesterday morning and use 60% hydration, 2.7% sea salt, and 5.44 grams Ischia starter for the two dough balls. The dough formulation was calculated by the weight of the water. The dough was bulk fermented for 12 hours then divided and balled. It was then left to room temperature ferment for 18 hours.

I was a little concerned that the bulk dough didn’t look like it was fermenting any. Even after the two dough balls were balled and left to ferment overnight at room temperature they didn’t look like they were fermenting much. At least they fermented enough until they were baked.

The first pie was a Cherry Jones and the second pie had dressings of homemade ricotta I had made last evening, mozzarella, prosciutto and oregano and chives from my garden.

Thanks Steve for inviting me to your home to try out my KAAP and Ischia doughs in your WFO! :)  I always love to watch the flames and see how a dough bakes in a WFO.

Norma