Still having a blast with this stuff. I love when I take the time to travel a bit more for some freshly imported Bufala Mozzarella from Campania. It has that tanginess that works so well on a pizza along with the San Marzano tomatoes and I call it my DOC designed after Ribalta’s of same name and I must say, it came very close today. BTW, Ribalta is my favorite in NY sadly temporarily closed due to a kitchen fire.
The dough is 3 days cold fermented Caputo Aria flour. I am back to Fleischmann’s RED jar yeast as I find its the most consistent. Having had some bad cans of Caputo that lost life somewhere on the high seas…
Grated Parmigiana Reggiano and Caciocavallo from Sicily and basil.
This took 4 minutes on my Napoleon grill with rotisserie heat engaged.
So good, It needs to be shared if only in photo form.
225 ml cold filtered water
360 gr Caputo Aria 0 flour
3.75 gr Fleischmann’s Yeast
12 gr fine sea salt
7 gr great olive oil
Yeast into water, mix. Sit a few then flour and KitchenaAid dough hook and add salt and oil and then go for about 6-7 minutes on 2 and 3 speed. Remove, fold 4-6 times and ball, put back in bowl and cover 2 hours.
I remove and fold 6-8 times and ball again, place in a container and put in fridge for 1-2 days. Remove morning I want to us and split in either half (300g each) or x3 (200g each). Each ball goes into a lightly oiled container with lid & placed on the kitchen counter for at least 4-5 hours before using.
Enjoy! This recipe took me over a decade to perfect.
figuring rightly that a blazing summer in a nyc apartment was the perfect time to get back into pizza…
nothing exotic. 3 day cf, 5% whole wheat, remainder KA OBF, oil, salt, sugar.
pizza steel 550F 4 minutes, then broiler.
only hack is a recent discovery - bianco dinapoli ny pizza sauce. a perfect product if there ever was one. cheese is a mix of low moisture full fat mozz and scamorza, good parmesan baked and then good pecorino after. then paint the crust with garlic infused olive oil.
resting on a wire rack for a minute then back in on the steel results in an insanely crispy under carriage
eta: this one i now notice is topped with a bit of confit shallot and rocambole garlic.
First off…I know shit about making pizza…never make it from scratch, just am too lazy to do it myself. Had the day off…just smoked ribs the day before(another, I suck at doing)…so I thought…weber…pizza…football! Trader Joes dough…cuz I’m lazy…let it proof for 3hrs…Turned the Weber kettle into a pizza oven…got that sucker up to a gazillion degrees…San Marzano tomatoes…decided to do low moisture Mozz instead of fresh(prob should have done fresh)…pics show the rest. It was ok…the crust wasn’t my fav…more of a dense chew than airy…thought there would be more fire oven type smokiness…no. Didn’t get a crusty bottom like I thought a gazillion degree oven would produce…needed more cheese, and maybe some more salt. All in all not bad…but not super excited to make it again. I guess I need more practice? Wine was great though! 7.5 on the One bite everyone knows the rules scale.
