Sam’s sells 'em, and cheap, but I think they might be part skim.
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I needed to use up some leftover pizza dough, so I made a sliced black olive pizza. I think I was a little too heavy handed with the cheese, though. Still a nice tasty pizza for dinner!!
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I almost never say there’s too much cheese!
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Another experiment with my pre-fab ingredients … this time with my little air fryer.
My goal was to come up with something that resembled a wonderful white pizza with pesto and artichokes that was made by a local company years ago and available frozen at a few select stores. They also evidently served it fresh at a couple of colleges. It has long since disappeared- but the memory lives on.
The ingredients - the Bred pizza shell (cut with scissors to fit the tiny air fryer). Cucina & Amore Bruschetta Atrichoke, the last of my Tillamook mozz, and a little diced onion.
This makes literally 1 serving in my tiny air-fryer-for-one. Yes, I heartily recommend parchment liners.
Just shy of 4 minutes @400.
Nice snack! Very close to what I remembered. Maybe a sprinkle of dried basil and a grind
of parm nest. I sprinkled a little diced onion on the top, and the pizzeria favorite red pepper flakes at the end , because I could.
Almost as fast as ripping open a bag of potato chips, and IMO far more satisfying. And a win for my little air fryer.
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I love a heavy olive pie. Looks great.
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Good band name.
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Thank you!! As usual, Sunshine has claimed the leftovers (re-heated) for lunch, later today.
This is fine, as I’m happy seeing her get so much enjoyment from one of my (rustic) creations.
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It’s nice to see that your enthusiastic loving through food has an equally enthusiastic reception. You guys are cute.
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I am about to give up here. Try two turned out like this…
Bottom was nicely browned, but top got these huge blisters and was too thick/bready, and cheese was still too chewy.
Third one today was “rolled” out really thin (with half the dough)… baked longer, bottom was still nice but I had four huge blisters on top (displacing cheese) and still too bready with chewy cheese.
Obviously, pizza crust is not my thing, and this being the better part of a half-day process, and considering I can make fresh pasta and garlic bread in half that time (which is a hundred times better) I think I am done here.
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I’m not very good at shaping my pizza dough and use this silpat mat and a rolling pin. I roll out my dough very thin (past the size of my pizza screen). It is almost transparent. When I flip the dough onto my screen, I roll up the excess as an edge (cornicione). I coat the cornicione with garlic infused olive oil to make it “brown up”.
And yes, I get bubbles also, but I pop them with a knife when I turn the pizza. I usually turn it 3 times during cooking. My oven doesn’t seem to heat evenly, so turning the pizza a couple times throughout the cooking process fixes that. I had a good bit of “trial and error” with my oven… which rack to cook it on, when to turn it, how many times, etc.
It really may be your oven and learning its nuances.
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made these about a week ago, the style was created on Boston’s South Shore, I ordered three pans from the restaurant supplier to iconic practitioners like the Lynwood cafe and Town Spa Pizza. Threw some good Italian salami on one, Hormel rosa pepperoni on the other.
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launched from a peel and baked on 3/4 inch a4 steel I had a fabricator cut to the size of our previous oven, ny style is about 100x times harder than pan pizza. Unfortunately, our oven in nyc is significantly different (smaller, gas) than the one we had in westchester (electric convection) and I’m still learning the nuances of the new oven and space.
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Looks to me like you nailed the perfect NY slice, @vinouspleasure!
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That’s a beautiful π. The crust looks so floffy and kronchy!
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That about sums it up. Crispy on the bottom and edges; soft and fluffy in the middle.
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I’d say you nailed it!
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Hm…what was your dough formula this time?
Ingredients:
250g flour
150g water (110°)
0.8g yeast
4g salt
Instructions:
Add the flour to mixer bowl.
In a small bowl add luke-warm water and then add the yeast, mixing gently until the yeast is dissolved.
Turn the mixer on with the hook mounted on medium-to-low speed and start pouring the water little by little, making sure you wait for the previous dose to be absorbed by the flour.
Keep kneading until the dough gets smooth and homogeneous. When it gets to that point, keep kneading for about 10/15 minutes.
Add the salt and keep the mixer running until the salt is fully combined with the dough. When the salt is fully absorbed, remove the dough from the mixer and knead with your hands until you get a large ball.
Place it in a large bowl, cover with foil or a clean humid cloth, then let it rise in the oven with the light on. Wait until the mixture has at least doubled in volume (after 1.5 h). Ideally, you should let it triple in size (at least 3 hours).
Once the dough has risen, transfer it on a work surface.
Shape to ball. Once done, cover with a clean cloth and let stand for 30 minutes at room temperature, before using it to make your pizza.
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Dough hydration (60%) is reasonable but the mixing method is a bit unusual. Not sure why they have you wait to add the salt, but I wonder if it might have interfered with gluten formation. The single rise may also have contributed to the large air bubbles and snapback.
Pizza dough also usually calls for a small amount of oil and/or sugar - both of these help with browning, and IMO at least the oil is needed to give the dough a bit of tenderness and flexibility - without it, you’re basically making a lean bread. If you want to give it another go, adding oil (2%ish) and using a more standard double rise (fully punch down after bulk ferment, shape into balls and allow to rise fully again before using) should help (the punch down usually eliminates the large, irregular bubbles and allows more evenly sized bubbles to form during the second rise). You could also try mixing the salt into the dough right from the start OR doing an autolyze (mix flour and water only and allow to sit for 30 mins, then add yeast, oil and salt and start the kneading process).
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Thanks… my first dough had sugar, EVOO, and quite a bit more yeast, but it was also wetter. I went with the second one based on a recommendation above. Guess I am still looking for a dough recipe.
But I have so far not been a fan of the flavor either. While my sauce is better than Papa Murphy’s (which sucks), it doesn’t have that standout flavor I am looking for and just kind of fades into the background.
And all three pizzas (one top rack convection, and two bottom rack no-convection) used the same Tillamook whole milk low moisture moz didn’t have that creamy, lightly stretchy texture I was looking for… instead it was kind of hard and rubbery.
So based on the fact that “huthin’” was satisfactory I am at a loss as to where to go from here (obviously I need a whole new starting point). (c;
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