Pizza alla DiGiorno

by A.J. Coltrane

We had guests last night and I figured I’d make what might be most strongly identified as “normal pizza”.

Actually, two pizzas. The recipe:

Ingredient Measure Baker’s %
Bread Flour 600g
Water 318g 53
White Wine 60g 10
Salt 15g 2.5
Sugar 1 TBP
Instant Yeast ½ TBP
Olive Oil 15g 2.5


1.  Mix all ingredients on low speed for 10 minutes. Cover and let rise two hours.

2.  Divide the dough and shape into two balls. Cover and let rise one hour.

3.  30 minutes into the 2nd rise, place a baking stone in oven and preheat for 30 minutes at 500F.

4.  Lightly coat a baking peel with semolina. Shape the dough, and place onto the peel. Top the dough (sauce, then cheese, then pepperoni).

5.  Bake the pizza for 12 minutes.

Pizza one:

141221 pizza 1

Pizza one crumb:

141221 pizza 1 crumb

Pizza two:

141221 pizza 2

Pizza two crumb:

141221 pizza 2 crumb

Pepperoni, shredded mozzarella, home made red sauce made from home grown tomatoes (with garlic, oregano, minced onion, salt. And butter! Ssshh! Thanks, Marcella Hazen!)

Overall they were nice, light pizzas. The cornicione (crusts) were especially airy, with large pockets running through the perimeter of each. (The blackened areas show the location of the air pockets.) The first pizza came out somewhat wet. The liquid had been exuded by the cheese. We corrected that, and the (drier) 2nd pizza had much more concentrated flavors, in addition to not being wet, so… double bonus. In the future we’ll do a more thorough job of drying the mozzarella on paper towels.

From a technique standpoint, the biggest change is the use of the baking stone. I think that a long time ago I had trouble transferring the dough from the peel to the baking stone and then avoided using the peel for years.

I think that’ll be a new “thing” for a while.


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