My wife has been asking for pizza for a couple of weeks now but other projects and commitments kept getting in the way.
On Friday I started a dough for baking on Saturday night but again things came up and it ended up maturing in the fridge until tonight (Monday). It sure was a good one.
The dough was a very wet 65% hydration with Antimo Caputo Pizzeria Flour. Mixed as suggested on the Verrazano site - 75% of the flour with all of the water mixed at slow speed for about 9 minutes, then allowed to rest for 30 minutes before adding the remaining flour (plus 2% sugar and 2% salt).
I've found that the dough is warm enough from mixing that I can put it into the refrigerator right away. It was punched down and briefly kneaded when doubled an hour or so later and again several times in the subsequent days.
Tonight was the baking. All veggies were quickly stir fried to remove excess water before building the pie. The dough was stretched and par baked a few minutes first.
Toppings are:
Red and Yellow Bell Peppers
Mushrooms
Onions (caramelized a bit in the stir frying)
Broccoli
Ham
Pepperoni
Three cheeses (cheap wally world Mozzarella and their "taco blend" of Cheddar and Monterey Jack)
My wife likes the crust at the edge to have some flavor beyond the basic dough so I spread some sauce out on the edge. That makes it harder to tell when the crust is browning though and this one could have baked just a bit longer.
The bottom is nice and crisp without burning.
I was well into my third slice when I remembered to take the side shot. There was substantial oven spring and not much of the gooey dough layer under the toppings. (I'm still working on that.) The slices were firm enough to hold with a very soft crumb, just right for my tastes.
The good folks at Fairport Brewing Company supplied a half growler of cider from BlackBird Cider Works (the new Farm Brewer license in NY allows them to sell products from other NY farm brewers) to round out the meal.
