JUST_BREW_IT
Well-Known Member
i cant remember if we pre cooked it or smoked it for a couple mins and then cooked it.
I'm looking forward to trying this out!
i cant remember if we pre cooked it or smoked it for a couple mins and then cooked it.
I made a couple of "Detroit Style" pies this evening.
evets,
whats your dough recipe for the pan pies or are you just using the same dough as you would for a round pie?
Thanks. Ill try this in a few weeks.Different recipe altogether. This is a high hydration dough, 71%, so it can be a little hard to work with. The recipe I'm giving makes one 8X10 pizza. If you just make one then just mix the best you can with a fork. Sometimes I'll quadruple and use my Bosch mixer which doesn't work well with small amounts. Then I'll bake two and freeze the other two in plastic containers for a week or so.
Flour 160 g
Water 114 g
IDY(instant dry yeast, quick rise)1.29 g or .4 tsp
Salt 2.8 g or .6 tsp
Once mixed just plop it into your greased pan (don't spread yet)and refrigerate at least 24 hrs. 48 is even better.
an hr or so before baking, spread the cold dough in the pan, cover and proof in the oven at about 100 degrees if you can.
This style uses brick cheese if you can find it or mild or medium white cheddar, which is what I use. Cheese the pie all the way up against the sides then add a stripe of sauce down each side, but not touching the pan. Sometimes I put the sauce on when the pie is almost done. Bake at 500 for about 10-12 minutes. You might need to apply foil to keep the top from over baking.
would anyone be interested in sharing their process from beginning ( making of dough) to end ( actually cooking of pizza)?
Can you scale that down? That's a lot of dough!
I plan to post pics of the calzone tonight.
Calzones are NOT a fail or shortcut.
The ingredients steam, but not in water. They steam in the juices of all of the ingredients, resulting in a less maillard creation, but something awesome just the same.
Oh it was tasty for sure, the only fail was that I went down to the grill with a pizza and came back up with a calzone instead.
Forgot to snap a pic but I made the best one (pizza) so far last night, starting to get the hang of the sourdough.
This is for a very basic, wood-fired pizza dough. It will be bubbly, with lots of air bubbles in the dough, light and crispy. Very detailed process, but it's worth it if you want that traditional italian crust. Sometimes I add olive oil to the base, most of the time now.
Put the following into a large bowl:
7-3/4 cups of flour
3 cups of warm water at 95 degrees. (Set aside 1/4 cup in small separate container)
- Mix roughly by hand, just until most of the flour has touched the water. Doesn't have to be pretty and can just be done with a wooden spoon at this point. Let sit, covered, for 30 minutes to autolyse.
- Place 1/4 tsp of dry yeast into the 1/4 cup of water
- After 30 minutes, sprinkle 1tbsp + 1tsp of salt into flour.
- Stir in yeast mixture
- Mix by hand, wetting hand to keep dough off of it. Knead and fold, pinch and reform till all the mixture is wet.
- Let sit for 30 minutes covered then apply 2 folds to the dough. These will help create air pockets in final product. Wet hand and slip under dough, grab about half and stretch it up towards the top of the bowl until it's about to fall apart, then fold over the top of the dough. Repeat one more time from the other side. Cover and let rise for 12 hours or more.
- Flour large surface and gently remove dough. Flour lightly on top and divide into 4-5 pieces. On a dry part of the counter, form into balls, lightly oil tops, and place on a floured baking sheet for further rising. After 1 hour, refrigerate for at least 30 minutes prior to baking.
They will keep moist in plastic bags in the fridge for 2 days.
Lol, I get it now!
May I get a little sourdough starter that weekend?
I alternately like pizza and calzone. Don't make the mistake of thinking that one or the other is better....
That is like saying that you LOVE ribeye and therefore NEVER have a bacon wrapped filet!!!!
Both are worthy.
And as you have witnessed, calzones take more skill. They need to be thin and uniform. Something nearly impossible with an overlapping seal, or else you get big bites of bread with NO stuff.
(Actually that thing looks AWESOME!!! I am jealous!!!)
Hey Headbanger, my experiments with sourdough haven't been a great success yet either.
I have found that the mixing technique suggested by Varasano is an improvement. I put everything in the bread machine with about 25% of the flour set aside. Then I let the machine run through just the slow mix part of the dough cycle to combine everything into a very wet dough. When it kicks up the speed (after 9 minutes), I reset the machine to start again (timer delay start) in 15 minutes. When the machine restarts, I slowly add in the rest of the flour just before the end of the slow mix. It does take some effort with a spatula to get all the flour mixed in.
I have also tested a few different flours in a basic dough recipe. I heard good things about the Antimo Caputo Pizza Flour and it did make very good pizza, but not worth the extra cost to have it shipped in for me. I understand it may really shine when baked in a very hot oven. I am only baking at around 600F.
What I am using most often now is a 3:1 blend of bread flour and cake flour.
would something like this work? Or do I want something bigger?
http://www.walmart.com/ip/Hamilton-Beach-2-lb-Bread-Machine/16503557
Great thread! Subscribed.
Does anyone grill their pizza? It's getting warmer outside and I'd prefer not to heat the house up in the summer.
Calzone leaked. It was still fantastic, but I'll hold the pics for now..
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