I baked it at 425 F for about 25 min. when I reheated the leftovers today, the crust was softer and the flavors more blended. I don't think I could get away with baking a pizza one day and serving it the next day without pieces missing.
Part 3: Spent the morning firewood hoarding and wanted something easy for lunch. Tried this again with fresh dough. Was thinking about making two and freezing one but then thought again. Made a big pizza and had leftovers the next day. Added too much sauce and left it 5 mins too long but it was still good. Too hungry to get pics before lunch so this is what is left. Seeing as I had the oven going, I made apricot scones for desert. This is what is left after lunch.
Great looking Pizza wood widow! WOW that looks delicious. Tell Alan he is never going to get that Tundra from Santa if he keeps eating the food mistakes off the floor with those two dogs! The other dog must look at him like he's crazy!
Looks good Woodwidow. Since I'm a baker I'll give ya a little insight. The beer would probably be used to lower the Ph of the dough. This will make the yeast more active while allowing the flavors to compound more intensely. Another trick for pizza dough. Make it today and leave in covered or in a plastic bag for at least a day or two or three, four in the fridge. That makes for a dough that is chewy and bakes of great full of flavor as the fermentation will work magic (this is used for the natural way so you don't need beer). Another thing to try is a stone. If you can, stop by a store selling tile and ask if they have any large discontinued porcelain tile, thick one if they have it, and see if they would sell it cheap. You can bake on that for a great pizza giving it that bottom heat that is so characteristic of the better pizza shops. Heat the stone hot, take it out and lay the dough on it, top it and back in the oven. They're all interesting ways to develop different types of pizzas. The gluten in the whole wheat flour will mix different than in a white flour. Gluten is made from two proteins that are in wheat and when added with water and mixing form into gluten. The higher the protein content the better the pizza dough. All Trumps flour is king for this. Mix the dough with white flour to a full development while with a whole wheat flour you have to be a little more careful because the bran fraction of the wheat kernel will tend to cut the gluten as it forms so just mix it a little less. Thanks for letting me share some of this because if I don't write it down sometimes I start to lose what I know. I used the Marmalade recipe you gave me a while back. I couldn't find the Seville oranges you recommended anywhere. I even went and talked with the produce suppliers in town that supply all the restaurants and he told me they don't bring them in here. So I used a regular orange, a grapefruit and a lemon. From the bakery I added a drop of Oil of Orange and that brought in that strong intense Orange flavor great. I'm enjoying it on my sour dough bread and I think I have enough til Thanksgiving when I make the yams and use the Marmalade in the sauce. Keep up the good posts. Your inspiring.
Took it right out of the breadmaker while it was still warm, stretched and rolled onto the pan and it worked great. Didn't use beer (little letters so no one notices that word) and didn't let it rise it over night.
Thanks Andybaker for the compliments and the advice. I want to try the long rising dough on the weekend when I am not so hungry to eat. My first reaction Four days! won't the yeast die? but then I remembered that sourdough starter will go months or years with out dying. Been a long time since I have used sourdough starter. Maybe when I retire?
The yeast will feed off the "damaged starch fraction" of the flour until all the fermentable carbohydrates are used up. To be honest, at the bakery, I don't have time for a full blown sour dough starter so I cheat. I use sour cream and vinegar to produce a great sour in the bread and no one complains at all. When I wanted to make sour dough some time back I had my other baker do some homework and on line he found these "mock sourdough bread" recipes. We took a couple and reformulated them and came up with what I use now.
Andy, love your nuts and bolts explanations on how this stuff works. Very informative. I know some of it, but certainly not all, and forget a bunch. It's why I have recipes.
