Daring Bakers: We're Mess'n with Pizza!

Well here we are for another round from Daring Bakers! I was so happy to hear that our monthly challenge was pizza! Our Daring Baker hostess this month is Rosa of Rosa's Yummy Yum. Thank you so much Rosa!!



For my topping I chose the last of our fresh tomatoes from our garden and the last of my basil too. I also added thin slices of red onion, garlic, lots of mozzarella cheese, a sprinkling of tarragon, fresh mushrooms and thin slices of my last sweet purple pepper. This is the first time I ever sprinkled tarragon but it was so good with the garlic, basil and tomatoes, I'm sure I will use tarragon again!



Basic Pizza Dough
Recipe adapted from The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread by Peter Reinhart

Makes 6 pizza crusts (about 9-12 inches).

4 1/2 c. flour
1 3/4 tsp salt
1 tsp instant yeast
1/4 c. olive oil
1 3/4 c. water, ice cold (40°F/4.5°C)
1 Tbsp sugar
semolina/durum flour or cornmeal for dusting

DAY ONE

Mix together the flour, salt and instant yeast in a big bowl. Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water. The finished dough should be springy, elastic, and sticky, not just tacky, and register 50°-55°F/10°-13°C.

Flour a work surface or counter. Line a jelly pan with baking paper/parchment. Lightly oil the paper. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas). Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.

DAY TWO

On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.

At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible (500°F/260°C). If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss. Make only one pizza at a time! During the tossing process, if the dough tends to stick to your hands, lay it down on the floured counter and reflour your hands, then continue the tossing and shaping. In case you would be having trouble tossing the dough or if the dough never wants to expand and always springs back, let it rest for approximately 5-20 minutes in order for the gluten to relax fully,then try again. You can also resort to using a rolling pin, although it isn’t as effective as the toss method.

When the dough has the shape you want (about 9-12 inches in diameter - for a 6 ounces), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.

Lightly top it with sweet or savory toppings of your choice. Remember that the best pizzas are topped not too generously. No more than 3 or 4 toppings (including sauce and cheese) are sufficient. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes. After 2 minutes baking, take a peek. For an even baking, rotate 180°.

If the top gets done before the bottom, you will need to move the stone or jelly pan to a lower shelf before the next round. On the contrary, if the bottom crisps before the cheese caramelizes, then you will need to raise the stone or jellyroll pan. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.



I wanted to get 1 picture which included my pizza cutter. I LOVE....LOVE....LOVE my pizza cutter and use it almost every day. It's great for cutting sandwiches, bread sticks and even pie crust! If you don't have one, get one soon!


All Rights Reserved 2008 © Big Black Dog

Whisk Wednesdays — Estouffade de Boeuf Provencale

I've been so bad with my blog and especially with my on-line monthly cooking groups! But I'm finally to the point where I do have a bit more free time and hopefully I will be able to catch up with my postings.

The Estouffade de Boeuf Provencale was the Whisk Wednesdays recipe from about a month ago and I just never could find an hour to type up my post. But here it is and it was OHhhhhhhhhhhhh so good too! We had it on a rather brisk, fall day so it was a perfect tummy warmer.

Estouffade de Boeuf Provencale
Recipe adapted from Le Cordon

5 oz pork fat back sliced 1/8" thick
2 1/2 lbs beef chuck roast

Marinade:
1 onions
2 carrots
1 tomato
4 cloves of garlic
1 Bouquet Garni
20 peppercorns
4 c. dry red wine
3 TBL cognac (I subbed brandy)
3 TBL EVOO

3 TBL vegetable oil
3 oz bacon rind
3 TBL flour
1 lb tomatoes
Salt
6 oz black olives

All Rights Reserved 2008 © Big Black Dog