Pizza dinner

[Anonymous No.5378028]

been a while since I did a cook-along thread. And I like how this dinner came out.

So I'll be posting the steps for the pizza dough, 4 toppings savory pizza and dessert almond berry pizza.

Enjoy!

[Anonymous No.5378032]

For the Dough
4 cups all purpose flour
1 1/2 cup water
2 packets of yeast
2 table spoon sugar
2 tea spoon salt
1/4 cup olive oil

[Anonymous No.5378036]

1. Mix the yeast and the water. The water should be around 38C. Allow the yeast to wake up for 5 minutes. This will turn a bit slimy and a foam will form on top. That’s good.

[Anonymous No.5378038]

2. In the mean time, combine the olive oil, sugar and salt. You’ll want to mix well to try to dissolve everything together.

[Anonymous No.5378040]

Oh baby. Let's go.

[Anonymous No.5378041]

3. Pour the yeast into the oil mix and add the flour. Mix together until it becomes a stringy sticky mess.

[Anonymous No.5378045]

4. Transfer to a floured work surface and knead until smooth (about 3 minutes). It should spring back when poked but not be hard. Mine was a tad overworked but still good.

[Anonymous No.5378046]

It's actually better to add the oil after forming the gluten network. So add the oil after kneading.

[Anonymous No.5378048]

>>5378046
>it's actually better to....
fuck off with your nitpicking

Lurking for sauce

[Anonymous No.5378049]

5. Put in a large bowl and cover with plastic wrap. Put in the (cold) oven and turn on the light. Allow to rise for 1 hour.

This will yield you 2 ball of dough.

[Anonymous No.5378051]

It's actually better to cold rise the dough. Do it overnight in a fridge.

[Anonymous No.5378053]

Proceed...

[Anonymous No.5378056]

Once your dough is ready, out of the oven and split in two, gather the toppings for the savory pizza. This is what I used, but you can vary to what you like...

Ingredients :
1 ball of dough
Tomato sauce
Mozzarella Cheese
Bocconcini cheese
Parmesan
Pesto
Black olives
Prosciutto
Goat cheese
Cherry or grape tomatoes
Fresh basil
Olive oil

[Anonymous No.5378057]

>>5378046
>>5378051

Goddammit, this is not Peter Meehan's artisan breads, this is a nice, simple recipe.

[Anonymous No.5378058]

>>5378056

>guy posts how to make a pizza
>lives in Europe (presumably France)

Dis gon b fucking good.

[Anonymous No.5378059]

1. Roll out the dough to the size of your baking sheet. Pre-heat the oven to 400F. Make sure you have a rack at the lowest position in the oven.

[Anonymous No.5378063]

2. Line a baking sheet with aluminium foil and brush with olive oil. Transfer the dough unto the sheet and score the dough so that you have four roughly equal areas.

[Anonymous No.5378065]

>>5378059
It's actually better to pull the dough instead of rolling.

[Anonymous No.5378067]

3. On the first area, spoon some pesto and spread around. Add the black olives and a good dusting of parmesan (or parmesan curls, but I forgot to buy good parmesan)

[Anonymous No.5378071]

4. On the second area spoon and spread some tomato sauce. Break the prosciutto in chunks. Add the goat cheese.

[Anonymous No.5378072]

>>5378063
It's actually better to dust the bottom with semolina instead of brushing it with olive oil.

A pizza stone would also help immensely.

[Anonymous No.5378073]

5. On the next area, spoon and spread some tomato sauce. Add fresh basil leaves. Cut the grape or cherry tomatoes in half and distribute evenly. Add shredded mozzarella cheese.

[Anonymous No.5378078]

>>5378072
I don't own a pizza stone, but it is in my wishlist for sure. This works with what I have.

[Anonymous No.5378079]

>>5378065
>>5378072

No shit, sherlock.

Let the man post his pizza, you can type a full critique at the end.

[Anonymous No.5378080]

6. On the last area, spoon and spread tomato sauce. Add fresh basil leaves. Cut the bocconcini and place on top of the basil leaves.

[Anonymous No.5378081]

>>5378079

And the fact that you feel the need to start every post with "actually" just reeks of reddit.

[Anonymous No.5378082]

7. Don’t overload the pizza with sauce or runny toppings, so the dough doesn’t get soggy.

[Anonymous No.5378084]

8. Cook for 30 minutes on the lowest rack in the oven, or until the dough is cooked though and golden.

[Anonymous No.5378087]

Cut, serve and eat. At some point, gather ingredients for dessert.

Ingredients
1 ball of pizza dough
1/3 cup sugar
1/3 cup butter (room temperature)
2 eggs
3/4 cup almond powder
2 table spoon amaretto
1/2 cup dark chocolate
4 table spoon almonds slices
nutmeg, to taste
1 package of the berries of your choice.

[Anonymous No.5378088]

>>5378058

He's obviously Canadian you dunce.

[Anonymous No.5378089]

>>5378087
with the picture....

[Anonymous No.5378090]

>>5378081
I'm just doing it because some faggot pointed it out.
As for the pizza, it's not that bad, I'm just giving him pointers.

e.g.
>Mixing your dough in small batches in a food processor would give better results than kneading it by hand.
>Brushing the exposed dough borders with garlic oil gives it a chewy texture.

[Anonymous No.5378092]

1. Toast the almond slices and set aside.

[Anonymous No.5378093]

2. Pre-heat the oven to 400F.
In a mixer, combine the butter and sugar.

[Anonymous No.5378094]

3. Add the eggs, one at a time, mixing well between each.

[Anonymous No.5378097]

4. Add the almond powder, nutmeg and amaretto. Mix well.

[Anonymous No.5378098]

4b the result might look lumpy because of the almonds. That's fine.

[Anonymous No.5378099]

>>5378088

Whoops.

[Anonymous No.5378101]

5. Line a baking sheet with aluminium foil and brush with olive oil. Roll the dough to the size of your baking sheet and transfer unto the foil.

And for some reason my camera didn't focus properly on this one...

[Anonymous No.5378103]

6. Spread the almond cream over the dough, getting as close to the edges as you can.

[Anonymous No.5378109]

7. Add the berries (I used strawberries but any berry would work). Make sure you push them into the almond cream a bit.

[Anonymous No.5378113]

8. Bake for 25 minutes on the lower rack in the oven, until the crust is golden.

[Anonymous No.5378114]

9. While it’s baking, melt the chocolate in a double boiler.

[Anonymous No.5378116]

10. Set up a piping bag system by sticking a ziploc bad in some kind of container, then filling it with the molten chocolate.

[Anonymous No.5378118]

11. When you’ve taken the pizza out of the oven, snip a corner of the bag and drizzle the chocolate over the pizza.

[Anonymous No.5378120]

12. Add the toasted almonds, slice and serve as soon as possible (before the chocolate sets) or cool and eat in the morning.

[Anonymous No.5378146]

>>5378048
Sorry, the sauce is nothing fancier then tomato sauce.

>>5378051
For a more developped yeasty flavor, totally. For a dinner party where I was cooking and socializing at the same time and threw together on the spot, 1h is fine.

>>5378065
granted. I pull it a bit to get it in a rectangle shape then roll away, because, speed.

>>5378088
yup.

>>5378090
I like crip edges rather then chewy... but garlic oil on the foil would be tasty... I'll have to try that.

>>5378099
it's ok. the French labels trip people up all the time.

[Anonymous No.5378161]

>>5378058
> President's Choice brand
> Europe

Dingus.

[Anonymous No.5378169]

>>5378028
Yo, retard question.
>>5378032
If I halve the ingredients will I get a useable ball of dough, or will something be wrong with it?

[Anonymous No.5378221]

>>5378169
I honestly haven't tested it. All the quantities are easy to half, however.

If you end up with extra dough you can wrap it in plastic wrap and freeze it for later use...

[Anonymous No.5378384]

Bumping for a vertical

[Anonymous No.5378523]

>>5378384
I will make the verticals tomorrow. Any preference for on in priority?

[Anonymous No.5378581]

>>5378032
that's enough salt, sugar, yeast and oil for 5x as much dough

>>5378059
>>5378084
400 for 30min seems old school. I'd use 550+ for 10-15min.

Looks good regardless, cheers for the effort.

[Anonymous No.5378595]

>>5378028
>dessert almond berry pizza.

I'm sorry you feel that way about food.

[Anonymous No.5379729]

>>5378595
Not sure what you mean?

[Anonymous No.5379760]

>>5378056
based presidents choice

good shit OP

[Anonymous No.5379769]

Dough vertical

[Anonymous No.5380218]

>>5378048
I'm going to let you in on my super secret american style pizza sauce.

28oz peeled tomatoes
2-3 TBS sugar
1 TBS basil, dry
1 TSP oregano, dry
1/4 TSP red pepper flake
1/4 TSP fennel seed, crushed or ground

Place tomatoes in blender and pulse just until broken down and slightly chunky, not pureed.

Taste sauce on spoon as you gradually add salt, sugar and if you feel like it, spices.

Do not cook sauce. Sauce cooks on the pizza. For a thicker sauce, drain tomatoes with fine mesh strainer. If you like garlic in your sauce, you can add some minced raw garlic, roasted garlic, or garlic gently cooked in olive oil, to taste.

The better the tomatoes you use are, the less sugar and salt you're going to need.

If I can find Classico brand ground or peeled tomatoes, I'll use them without any sugar and salt.

[Anonymous No.5380240]

>>5379769
4 cups flour (17.75 oz)
1.5 cups water (12.5 oz)

That's a 70.75% hydration rate. I have never seen a 70% hydration dough look that dry.

70% is smack between the 'soft' and 'slack' descriptors.

[Squee No.5380390]

>>5379769
Will there be verticals for the rest of the recipes here?
I love the recipes you've made here, but verticals would be wonderful. Makes them easier to try out and all.

[Anonymous No.5380758]

>>5380390
Yeah. Got busy. Didn't finish the verticals. Should post them tonight.

[Anonymous No.5381090]

>>5380218
>For a thicker sauce, drain tomatoes with fine mesh strainer BEFORE BLENDING.

I picked a hell of a day to stop sniffing glue.

[Anonymous No.5381326]

This is my recipe, it's a bit more time intensive than OP's but it's much closer to traditional Neapolitan pizza (if that's what you're going for).
This recipe is for 2 pizzas, and you'll need an accurate weighing scales, none of this cups shit.

Dough:
366 grams of strong white bread flour, something high gluten.
220 grams warm water, not hot, not cold, warm
3 grams yeast, I use fast action dried but it doesn't make much difference
7 grams salt
6 grams Olive Oil
No fucking sugar.

1.Mix all the dry ingredients together in a large bowl, make sure they're nice and evenly distributed.
2.Add the water and oil, and mix that shit up, you can probably use one of those electric mixers but I don't.
3.Knead until it all comes together, it's not a particularly wet dough, about 60% hydration, but it'll be tacky and sticky, resist the temptation to add too much more flour, at most just coat your hands with a bit.
4. Knead for 5 mins, let rest for 5 mins, then knead again for another 5
5. Put the dough in a large greased up bowl and cover with cling film (saran wrap? I don't know what americans call this)
6. Leave the dough in a moderately warm place for 1 hour. Doesn't have to be too warm, just not cold.
7. Transfer to your fridge for 24 hours. This really makes the dough actually taste of something. The slow proofing allows the yeast to interact with all the complex carbs in the dough rather than just chowing down on sugar. If you can't be bothered to wait 24 hours, don't put it in the fridge, but let it sit out on the counter for at least 6 hours.
8. Divide dough into two pieces.
9. Stretch into pizza shape, top and cook, If you're using a home oven, turn it up to absolute maximum heat, and the use of a well preheated pizza stone is strongly recommended.

[Anonymous No.5381331]

>>5381326
Re:Sauce

Ideally get hold of a can of San Marzano tomatoes, they do make a difference but it's not a disaster if you just use high quality tomatoes. Drain them, blend them, add a little bit of salt, some fresh leaves of basil, a very very small dash of olive oil and a dash of oregano if you want. Let the sauce sit with the basil etc in it for half an hour or so before using it.

Toppings wise, I just use Tesco value mozzarella, works fine, then chuck on whatever you want. If you're using mushrooms I tend to sautee them for a couple of mins to get some of the water out.

I'm making pizza for dinner in a bit so I'll put up a pic of the result then, haven't got any handy.

[Anonymous No.5381370]

>>5381326
> Grams

I'm not going to pull out a scale to make a pizza.

[Anonymous No.5381422]

>>5381370
I did say it was more work than OP's recipe.
Proper weights and measures are so much better than cups though. A cup of flour can vary enormously depending on how tightly packed it is.

Grams etc are how most recipes are written down over here, especially for baking/breads.

[Anonymous No.5381606]

>>5381370
Not that guy.

Scales are faster, more accurate, and make your baking more consistent.

I weigh the flour in the bowl, I weigh the salt, sugar, yeast and oil separately in a stainless mini-bowl and add them to the flour. I carefully add water to the flour until I hit the target and knead.

There's no looking for that 1/4 teaspoon, 1/3 cup, or having to clean a bunch of stuff.

Scales also make scaling doughs down or up amazingly easy by using baker's percentage.

tl;dr, it'll cost you $20 to buy a decent scale, it'll save you time and improve your baking.

[Anonymous No.5381775]

>>5378084
looks horrifying OP

[Anonymous No.5382211]

I actually let my dough rise for two hours. Last time I did the hour method it just didn't come out crunchy enough.

[Anonymous No.5383377]

>>5378028
what where their topping on

[Anonymous No.5383403]

>>5378084
this is what your pizza struck up in my mind OP

[Anonymous No.5383414]

>all purpose flour
>very low hydration dough
>1 hour rise
>no cold ferment
>lumpy dough
>rolled base not hand stretched
>aluminium foil on aluminium pan
>those cheeses
>cook for 30 minutes

jesus christ abandon ship

[Anonymous No.5383446]

>>5381606
My mum will just not fucking listen. Sure over the years she's been 'The Cook' of the house but trying to cook things in her kitchen and explaining how we need to measure shit just doesn't bode well with her.

Past week been making pizzas at home and the dough tastes different each time. She claims that she doesn't measure the quantity in an orthodox manner but knows its the same quantity. Apparently my taste buds are just fucked.