by A.J. Coltrane
Another “00” flour pizza.
300 grams flour. ~62% hydration. 2% salt. A glug of olive oil. A splash of hard cider. Eight minutes in the mixer. Two days in the refrigerator.
Prior to baking:
Toppings: A whole bunch of lightly sauteed mushrooms, some lightly sauteed sweet onion, and roasted red pepper on a thickened bolognese.
The “00” flour was super stretchy again. There was no way it was going from the baking peel to the baking stone. I decided to make it less interesting and form the pizza on a baking sheet. The baking sheet went onto a pizza stone in a preheated 500F oven.
The pizza baked for 9 minutes, then parmesan was added and the pizza was allowed to bake another 5-6 minutes.
The small amount of less-melted parmesan was added after the pizza came out of the oven.
The crust was actually darker than it looks in the picture. I’d brushed the crust with olive oil before baking, and it improved the color and taste.
Despite the large amount of toppings the pizza came out crisp, and with a good snap the crust. I think it helped that the toppings were precooked — they didn’t dump a bunch of water onto the pizza.
Overall it was very tasty, and very filling without making me feel bloated. Two thumbs up.
FlatbreadGarden 