Pretzel Crust Pizza! 3/21/2010

I tried something different with the pretzel pizza crust. Delicious Dandelion on a pretzel pizza.. Before you see blooms on the dandelion, you need to harvest it.  They have to be fresh and young greens. Otherwise they will be bitter. I took my trusty dandelion digger out today and harvested some.

The dough for the pretzel crust was made last evening.  I used KAAP flour.  All the other ingredients were the same except, I used 1 3/4 cups of water instead of two cups.  I really don’t understand what happened, but the dough was too moist, so I added another ½ cup of flour.  The dough was left in the refrigerator for 15 hours.  I believe the dough was still to moist for the pretzels, but it was fine for the pretzel pizza.

I still need to have more practice in rolling the pretzels.  Mine are so uneven.  Some were big and some were small.  I did up the NaOH to 4 %.  I didn’t let the rolled pretzels proof in the refrigerator.

I then made a pretzel crust pizza.  I dough really seemed highly hydrated.  I opened the dough and placed it on parchment paper on the peel.  Then I brushed the edges with NaOH and sprinkled with pretzel salt.  The pretzel pizza was baked on the stone with the parchment paper for 5 minutes.  Then transferred to just the stone.

The pretzel pizza was dressed with Lit’l Smokies smoked sausage, proscoitto, chives, and parsley, basil and 1 clove of garlic that I had sauteed after the cheese. First the pie was dressed with mozzarella, Asiago, and crumbled Gorgonzola cheese.  Then the meat and herb topping were added.  I smeared some Grey Poupon Horseradish Mustard on the meat.  When the pie came out of the oven after 5 minutes, I added Dandelion that had been microwaved for one minute with olive oil and oregano. Then back in the oven to finish baking

http://www.pizzamaking.com/forum/index.php/topic,2223.msg19503.html#msg19503

The whole thread about making pretzel dough pizza if anyone is interested.

http://www.pizzamaking.com/forum/index.php/topic,10286.0.html

Norma

Beginners Recipe to start to learn about making Pizza!

This is one recipe Peter (Pete-zza) usually recommends for beginners at Reply 8 http://www.pizzamaking.com/forum/index.php/topic,2223.msg19563.html#msg19563 with instructions, if anyone is interested.

If anyone wants to read the entire thread at:
http://www.pizzamaking.com/forum/index.php/topic,2223.msg19503.html#msg19503 it can help them to understand better how to make a PIZZA.

Norma

Pete-zza's Roadmap to the Lehmann NY Style Recipes

Based on comments Peter (Pete-zza) had read on the forum, pizzamaking.com especially those from new members who are looking for a “good” NY style dough recipe, he had sensed that it might be useful to have a “roadmap” to help such persons zero in on a Lehmann recipe to try out.

Pete-zza's Roadmap to the Lehmann NY Style Recipes for anyone that is interested.

http://www.pizzamaking.com/forum/index.php/topic,1453.0.html

Norma

Collection of Non-Lehmann New York Style Dough Formulations on pizzamaking.com by Pete-zza

As Peter (Pete-zza) noted in Reply 5 in the thread at http://www.pizzamaking.com/forum/index.php/topic,11816.msg109706.html#msg109706, he had been meaning for some time to create a compilation of non-Lehmann New York style dough formulations. His hope and expectation in coming up with such a compilation would be that members would try them out and report back on their results. Peter thought it would also be interesting to have the members compare their results with results they achieved using one or more of the many versions of the basic Lehmann NY style dough formulation.


http://www.pizzamaking.com/forum/index.php/topic,11860.0.html

Norma

"Emergency Dough Recipes" at pizzamaking.com

This is a collection of emergency dough recipes at http://www.pizzamaking.com/forum/index.php/topic,8297.0.html if anyone is interested in looking at the different types of doughs that can be made within a few hours.  I think, but am not sure, that the Y-Town pizza class recipe is the most popular, in the above link.  I started out when I was a newbie with a basic Lehmann dough, that was cold fermented and not included in the above recipes.  
I made many mistakes along the way too, in trying out different recipes for pizza.

Norma

experimental Pizza with rye sponge starter and a lot of ADY

I found this thread started by giotto, while I was searching for other information.  http://www.pizzamaking.com/forum/index.php/topic,524.0.html  After reading some of the thread, and reading at Reply 122  by giotto, how there was over usage of yeast in pizza recipes
http://www.pizzamaking.com/forum/index.php/topic,524.msg17214.html#msg17214 and then continuing reading to post at Reply 126 by giotto about rye appearing to contain hydration levels
http://www.pizzamaking.com/forum/index.php/topic,524.msg17408.html#msg17408 and next Peter posting at Reply 127 http://www.pizzamaking.com/forum/index.php/topic,524.msg17409.html#msg17409 about Alice Waters using rye flour in one of her basic pizza dough recipes, specifically, in a sponge, I thought the recipe Peter copied and pasted would be a good experiment to see how quick that much yeast would make a dough rise.  I can’t recall using that much yeast before too many times,  so I gave the recipe a try this morning.  I mixed the rye flour ADY, and water together and put the sponge in the oven with the oven light on.  Within a little over a half an hour the sponge was bubbly and really smelled of yeast.  I added the other ingredients and in less than three hours the dough looked like it had at least tripled in volume or more.  I only used the paddle attachment on my Kitchen Aid mixer to see if the dough would come together okay.  I knew I was going to use this dough in Steve’s WFO this evening so I thought I better freeze the dough because I knew it probably would be overblown by this evening.   The dough then sat at room temperature for about 3 hrs to defrost before baking.  The dough didn’t feel sticky and did open well.  The taste of the crust was good, but it sure was different.  In my opinion this recipe gave me a good idea how much more yeast will rise a dough fast and also how fast a starter can be made with rye, ADY, and water. No yeast was in the final dough.  I also got to play around with volume measurements to see if a pizza would turn out okay.  

In my opinion the whole thread that giotto started has a lot of good information, if anyone is interested in reading the whole thread.

Norma

Modified Reinhart Country Dough

http://www.pizzamaking.com/forum/index.php/topic,13320.msg131749.html#msg131749

I started a thread about Reinhart’s Country dough and Reinhart’s Classic dough at  http://www.pizzamaking.com/forum/index.php/topic,13037.0.html   I am going to make some changes to the Reinhart’s Country dough and see what kind of results I can get, either in my deck oven, Steve’s WFO, or in my home oven.

Steve invited me to his home this morning to bake some pizzas this evening.  I started a Reinhart Country dough this morning and the only thing I changed from the formula Peter set-forth at Reply 23 http://www.pizzamaking.com/forum/index.php/topic,13037.msg127597.html#msg127597  was I changed the thickness factor for a 14" pizza.  I started 3 doughs this morning and two of the doughs were baked in Steve’s WFO.  One dough was the Reinhart Country dough with the changed thickness factor.  All three doughs were mixed with just the paddle attachment on my Kitchen Aid mixer.  The modified Reinhart’s Country dough was left at room temperature for 9 hrs. before the bake.  The modified Reinhart’s Country dough did rise about right in the 9hrs at different temperatures.  The dough was easy to open and the pizza was baked in less than a minute.  The rim of the crust was moist.  

Worksheet from the expanded dough calculation tool. http://www.pizzamaking.com/forum/index.php/topic,13320.msg131773.html#msg131773  I used Better for Bread flour and KAWW as the flours in the forumla, with 75% Better for Bread flour and 25% KAWW.

This was an easy dough to make in one day.

Norma