by A.J. Coltrane
I’m continuing to work through the 22 pounds (10 kg) of “00” flour that Iron Chef Leftovers gave me. That’s actually more than it sounds like — a typical pizza uses ~300 grams of flour.
Caramelized onions, roasted red peppers, red sauce with a little sausage, and feta. The onions are hiding under the sauce, away from the heat.
The dough formula: 350g flour, 210g water (60% hydration), 7g kosher salt, 10g olive oil, 1 tsp instant yeast, and a splash of white wine. Baked in a 500F oven on a baking stone for 12 minutes total. The cheese was added with 4 minutes to go.
The post-mortem: 350 grams of flour makes for a fairly thick pizza. Most likely I’ll cut it back to 250-275 grams next time.
The “00” flour is crazy extensible. The dough was kneaded for 10 minutes, and did a “stretch and fold” on it probably 20 times after removing it from the mixer and it was still super duper stretchy. This time I patted it out on the counter, then carefully tossed it between my hands. There were some really thin places in the finished dough, so I clearly need more work on technique.
The pizza was very light and airy, which was probably partly due to all the “stretch and folds”, and partly the “00” flour. It was fully cooked, though next time I think I’ll let it go another 2-3 minutes for more color and snap. The caramelized onions really “made” the pizza. Tasty!
Bonus girl cat pic. She’s nestled in somebody’s lap, and on her favorite blanket to knead. Check out those claws:
FlatbreadGarden 