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pizza
Topic Started: Aug 15 2010, 04:43 AM (240 Views)
musicasacra
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HOLY CARP!!!
I tried a new sauce that I really liked. Now I'm going for Neapolitan style, lightly charred on the bottom, crispy on the outside, light, thin crust, with fresh tomato sauce, slices of fresh mozzarella, rather like this one:

Posted Image

I understand Italian 00 flour is finer than our all-purpose flour. The dough recipe I like is half cake flour (fine) and half all-purpose flour.

The sauce I tried last night was the simplest yet -- tomatoes and olive oil, a finishing seasoning of salt. It's definitely a new favorite for the type of pizza I'm going for.

Three awesome pizzas (two margherita, one prosciutto and arugula) out of the oven at 4 minutes each on my 550 degree pizza stone.

I see King Arthur has their version of Italian 00 flour -- have you tried it Brenda?
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Mikhailoh
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If you want trouble, find yourself a redhead
Ms, can you post your recipes for dough and toppings?
Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball
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jon-nyc
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Cheers
my but that looks lovely.
In my defense, I was left unsupervised.
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Optimistic
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Down here you can find tomato paste, but not the canned tomatoes that I usually use for sauce. I´m not a fan of the paste, so I´ve been making sauce with just fresh tomatoes as well. I don´t know that I´d go back to the other way, either. Fresh, chunky tomato sauce is GREAT! I add onion and a little bit of green pepper, for a bit more of a bite.
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musicasacra
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Mikhailoh
Aug 15 2010, 04:47 AM
Ms, can you post your recipes for dough and toppings?
Thin crust pizza dough:
http://www.williams-sonoma.com/recipe/thin-crust-pizza-dough.html

Pizza sauce:
http://www.epicurious.com/recipes/food/views/Pizza-Sauce-14647

For toppings, sliced fresh mozzarella before it goes in, after the pizza is done I either add basil to the margherita or arugula and prosciutto to that one.

I'll take some photos next time. We had neighbors over for dinner last night so the pizza was quickly scarfed. Dessert was fresh mixed berries topped with chambord mascarpone whipped cream.

Oh, BTW, picked up a new big marble pastry board at World Market for a sweet price. I love it.
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apple
one of the angels
so.. how did the crust turn out?

my fave currently is well drained diced tomatoes (fresh or canned) atop a crust topped with briefly melted mozarella. just a few minutes in the broiler with grated mozarella atop the plain crust allows me to be more creative with juicy toppings.. kind of a chicago pizza technique.

so how was the crust? my family likes a soft sweetish crust (yuk).. i prefer and chewy, thin, crisp artisanal bite to the springy dough. i certainly like a bit of corn meal in, or surrounding the dough.

i missed making pizza with arugula.. it went to seed months ago. darn.
it behooves me to behold
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musicasacra
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apple
Aug 15 2010, 05:30 AM
so.. how did the crust turn out?

my fave currently is well drained diced tomatoes (fresh or canned) atop a crust topped with briefly melted mozarella. just a few minutes in the broiler with grated mozarella atop the plain crust allows me to be more creative with juicy toppings.. kind of a chicago pizza technique.

so how was the crust? my family likes a soft sweetish crust (yuk).. i prefer and chewy, thin, crisp artisanal bite to the springy dough.
Crust came out just like I have in Italy -- thin, crisp, slightly chewy, light.
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apple
one of the angels
italian flours that i have come across are like hard winter wheat, durum, semolina.. was it like bread flour or grainy?

(i am really looking forward to our pizza oven we will build for breads and pizza outside)

did you have to use the pizza stone, one pizza at a time? I'm thinking of having a whole 'shelf'.

if you care to share more details, i'll certainly read them.
Edited by apple, Aug 15 2010, 05:37 AM.
it behooves me to behold
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Mikhailoh
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Sounds perfect MS, thanks! Now that I am home full time I'll be cooking for the girls again.
Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball
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musicasacra
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apple
Aug 15 2010, 05:36 AM
italian flours that i have come across are like hard winter wheat, durum, semolina.. was it like bread flour or grainy?

(i am really looking forward to our pizza oven we will build for breads and pizza outside)

did you have to use the pizza stone, one pizza at a time? I'm thinking of having a whole 'shelf'.

if you care to share more details, i'll certainly read them.
I have the one large pizza stone, so it is one at a time.

My usual method is to remove the top rack of the oven, put the stone on the bottom rack, set it to its hottest setting (550 for mine), let the stone get hot for 30 - 45 minutes. The pizzas will cook very quickly, my 10" thin crust cook in 4 minutes. I use a cornmeal-dusted peel to slide them in and scoop them out.

If I had room for an outdoor pizza oven like you do, that would be cool.

As to the Italian 00 flour, it's very fine and light. I'd like to try it. It's on Amazon and King Arthur makes their version of Italian 00.
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brenda
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..............
MS: Yes, I like the KAF Italian, and I've used their Semolina, too. We like variety in our pizza crusts, so I do several different types.

Thanks, MS, for posting links to ones you like. I'll be trying those, too.
“Weeds are flowers, too, once you get to know them.”
~A.A. Milne
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