I recently came across The Pizza Show (Vice Network, part of their MUNCHIES series). It’s a fun and informative show, and it’s less.. guarded than the programming on some of the other networks — it’s more relaxed and it seems less scripted and far less premeditated. Recommended.
The show featured a “bar pie” at one point. A “bar pie” has a thin, crackly crust and is traditionally square cut. (As opposed to the triangular slices seen on most pizzas.)
Which inspired this:
There’s no red sauce, so I’m hesitant to call it a pizza — it’s really more of a flatbread thing. It came out nice and crispy/crackly. The toppings are spicy salami, pesto, and feta.
As I’ve “discovered” over the years, it’s important not to work the dough too much when the target is a crispy or crackly end result. Working the dough encourages gluten development, which is the arch-enemy of crispy. (Digression: Perhaps not surprisingly there’s a Queensryche-meets-death-metal band called Arch Enemy. Meh. Nothing new to see here, other than the female lead singer doing death shouts. I’m guessing that’s the “hook”. (YouTube link))
- Combine 300g AP flour, 180g water (60% of the flour weight), 6g kosher salt (2%), 12g olive oil (4%), and 1 tsp yeast in the mixer.
- Mix for 6 minutes.
- Stretch and fold the dough (once from each direction).
- Lightly oil the mixing bowl. Rub the dough ball around in the oil in the bowl. Cover and let rise 90 minutes.
- Preheat the oven to 500F for at least 30 minutes prior to baking.
- Roll the dough out to about 1/4″ thick. The diameter will be around 12″. Transfer to a baking sheet and let rest 10 minutes.
- Dock everywhere except the edges of the flatbread pizza with a fork. Brush the edges with olive oil. Top with the salami.
- Bake for 8 minutes. Top with the feta.
- Bake for 5 minutes. Remove the pizza from the oven and let rest a minute or two.
- Dollop pesto over the top of the pizza.
For posterity — The first pass at Hamelman’s Pain Rustique. It could have gone better in a number of ways. The fatal issue was that it was vaguely underbaked.
And all of the other problems were caused by some variety of user error: