by A.J. Coltrane
A “00” pizza using SeattleAuthor‘s pancetta and a little goat cheese:
This started out as a 60% hydration pizza. (250g “00” flour, 150g water, 6g salt (2.4%), 1/2 tsp instant yeast.) I kneaded it on low speed for 10 minutes. At that point it was obvious that the dough was going to be unmanageable (again), so I kneaded it by hand while adding a small amount of flour until it became more cooperative.
The dough (with the pancetta) was baked on a pizza stone at 500F for 10 minutes. The goat cheese and herbs were combined, then added to the pizza and allowed to bake for another 4 minutes. (Herbs: Chives, rosemary, garlic, sage, and lemon thyme, all finely minced together with a little olive oil — flavors I thought would complement the pancetta. I was sort of shooting for a “pistou” type of idea, though there’s likely a better term for whatever it was.)
A significant amount of the pancetta fat rendered out and soaked into the dough. I’m guessing the pools of fat didn’t do much for the appearance, though after the fat permeated the dough it looked fine again.
Overall it came out about like I’d visualized. The shape and thickness were good, and the crust puffed up around the edges well. I was hoping for something closer to little matchsticks for the pancetta, but the larger size was fine anyway. I liked the finished pizza, though others in the crowd weren’t so sure about the concept.
SeattleAuthor’s pancetta with red sauce and parmesan:
This time I used 250g “00” flour, 142g water (57% hydration), 7g kosher salt (2.8%), and 1/2 tsp instant yeast, all mixed for 10 minutes on low speed in the KitchenAid. The dough was immediately cooperative (the extra salt may have helped), and it shaped more easily too. It’s hard to tell by the photo, but there’s a nice lip around the outside. The pizza was baked on a pizza stone at 500F for 10 minutes with everything except the cheese, then the cheese was added and it went back into the oven for another 3-4 minutes.
The red sauce was made with roma tomatoes and sweet bell peppers from the garden, flavored with salt, pepper, garlic, dried oregano, and some “Italian herb mix”. (How we came into the possession of a bottle of “Italian herb mix” I have no idea.)
There was less fat in finished product #2 — I’d trimmed away some of the really fatty bits before baking. I think the 2nd (red) pizza was the better of the two, though I learned a little something about handling “00” flour from each.
I think I still have enough “00” flour for ~20 more of these pizzas… thank you Iron Chef Leftovers.
Late edit: It was pancetta, not prosciutto. I knew that..