The CD Guide to Pizza
Home Made Pizza is an art, but for myself, its about the forgiving crust – something that rises and bubbles with texture but does not require to be perfect. Practice, Practice – Not Perfect, try again. Long tried at home is dough from the Wolfgang puck cook book. easy to work with.
A fond memory is my first Wolf Gang Smoke Salmon Pizza. At the time was quite the stir, today still. Non Conventional is Salmon on Pizza. the rich, salty flavors of smoked salmon paired with crème fresh and dill – still a revelation, unconventional and yet endures as a favorite.
Pizza Dough
Equipment
- food processor
Ingredients
Wolfgang Dough
- 3 cups all purpose Flour
- 1 teaspoon salt
- 1 tablespoon honey
- 2 tablespoons olive oil
- 1 pkg fresh yeast
- 1/4 cup warm water
Instructions
- Place the flout into a food processor
- combine salt, honey, olive oil and add the 3/4 cup of water. Mix
- with the motor running pour in the wet.
- add dissolved yeast mixture
- Process until the dough forms a ball.
- transfer the dough onto the lightly floured cutting board. Rest the dough for 30 minutes.
- divide into four and refrigerate
- An hour prior to cooking, remove from the fridge and let it come to room temperature.
- lightly nead the douch on a floured surface making a six inch circle.
- build your pizza.
Play with fire for a perfect pizza oven – well it has come along way and come home. Ultra Heat [#950F], flame cooked flavor and simple are key elements for a back yard pizza oven. I have read about Ooni Pizza Oven and allowing for wood and gas make it flexible. Can’t wait to try .
What we have done is improvised by cooking at high temperature on the BBQ. It blistered, flipped once, topped once flipped, cooked well [#all the way through] and was well received. Good Pizza is one of the most rewarding things to cook at the dorm. good crust comes from hand kneading and stretching by hand.
Essentials
- Weigh the ingredients
- Proofing
- Nead and Shape
- Personality – add the toppings
- Bake
- Slice
Steps
- Make the dough ahead. slow fermentation give the dough deep flavor
- Give it shape. Practice. Get your hands into it.
- Sauce it.
- Add Toppings
- At home – brush the edges with Olive oil
Toppings
toppings should be applied with a heavy hand. As the pizza dough rises, toppings flow. Often as the dough rises – toppings migrate so practice.
Cheese
- Low Moisture Cheese is perfect to make and keep crisp crusts
- fresh Mozzerella torn
- Low Moisture Mozzerella – shredded
- Goat Cheese Crumbled
- Ricotta
- Parmesan shaved with a vegetable peeler.
Vegetables
Season the vegetables with herbs, oil and a dash of salt.
- Onion – thinly sliced
- Mushroom, thinly sliced
- Zucchini
- Roasted Red Bell, peeled and thinly sliced
- Cherry Tomatoes
Protein
precooked and crumbled
- Thin slice cured meats
- Ham for Hawaiian
- Italian Sausage
- Anchovies
Herbs
- Fresh – Basil, rosemary Oregano
- Arugula – lightly dressed
- Olive – pitted and torn
Creighton Brain Food
Even in the Creighton Dorm, pizza is achievable and unforgettable. What makes this rewarding to cook is adaptability. Brain Food after a long study session is an innovation to savor something homemade. Even in small space with limited tools, great pizza is always in reach.
Bake
Preheat the oven to 500F. Bake with a large pizza stone on the middle rack. About 30 minutes, until the edges of the crust have puffed . rotate 90 degrees.