Cooked a couple pizzas today: One mushroom and herb, and one pepperoni and hatch chile
Cooked a couple pizzas today: One mushroom and herb, and one pepperoni and hatch chile
by shadmere
5 Comments
shadmere
######Dough 333 grams flour 233 grams water (90-95 degrees) 13 g sea salt 1/4 tsp instant yeast
1. Dissolve yeast into water. 2. Add flour and salt. 3. Mix by hand until combined and a dough. 4. Let sit 20 minutes. 5. Divide into 2 even parts and form into tight dough balls. Add more flour as you go if too wet. (Sometimes I don’t need to do any more than just a single dusting before forming into balls, but sometimes I have to dust 2 or even 4 times before the dough lets itself be formed.) 6. Put on a floured plate and wrap in plastic and put in the fridge for 24-48 hours. 7. Take out and let sit at room temperature for 3-4 hours before gently stretching into pizza shapes.
######Sauce 28 oz can San Marzano tomatoes 1 tbsp extra virgin olive oil 1 tbsp butter 2 cloves garlic, grated 1 tsp dried oregano 1 tsp dried basil Pinch red pepper flakes Kosher salt to taste 1 medium yellow onion, peeled and halved 1 tsp sugar
1. Process tomatoes into a rough puree. 2. Heat butter and olive oil over medium low heat until butter is melted. 3. Add garlic, oregano, basil, and pepper flakes and cook about 3 minutes. Try not to brown the garlic. 4. Add tomatoes, a good pinch of salt, sugar, and onion halves. 5. Bring to a simmer and then turn to low: barely simmer for about an hour, until reduced by half. 6. Remove onion halves. 7. If it’s not thick enough, simmer until it’s as thick as you’d like. 8. Add salt if necessary.
I put my accessory rack on the top level of the grill and used four foil balls between my deflectors and a pizza stone to create an air gap. I got the grill up to around 650-700 F. Each pizza took between 5-6 minutes to cook.
One thing I did different this time from what I’ve done before is I sauteed the mushrooms before putting them on the pizza. That was the right decision. It was so good. I also added some fresh thyme and chives to the mushroom pizza, adding it on about 1 minute before the pizza was done.
daBarron
Great work! I did pizzas on Friday too.
Dan_Wood_
Fluffy boys
DroPowered
Easily one of the best pepperoni pizzas I’ve ever seen. Great work
5 Comments
######Dough
333 grams flour
233 grams water (90-95 degrees)
13 g sea salt
1/4 tsp instant yeast
1. Dissolve yeast into water.
2. Add flour and salt.
3. Mix by hand until combined and a dough.
4. Let sit 20 minutes.
5. Divide into 2 even parts and form into tight dough balls. Add more flour as you go if too wet. (Sometimes I don’t need to do any more than just a single dusting before forming into balls, but sometimes I have to dust 2 or even 4 times before the dough lets itself be formed.)
6. Put on a floured plate and wrap in plastic and put in the fridge for 24-48 hours.
7. Take out and let sit at room temperature for 3-4 hours before gently stretching into pizza shapes.
######Sauce
28 oz can San Marzano tomatoes
1 tbsp extra virgin olive oil
1 tbsp butter
2 cloves garlic, grated
1 tsp dried oregano
1 tsp dried basil
Pinch red pepper flakes
Kosher salt to taste
1 medium yellow onion, peeled and halved
1 tsp sugar
1. Process tomatoes into a rough puree.
2. Heat butter and olive oil over medium low heat until butter is melted.
3. Add garlic, oregano, basil, and pepper flakes and cook about 3 minutes. Try not to brown the garlic.
4. Add tomatoes, a good pinch of salt, sugar, and onion halves.
5. Bring to a simmer and then turn to low: barely simmer for about an hour, until reduced by half.
6. Remove onion halves.
7. If it’s not thick enough, simmer until it’s as thick as you’d like.
8. Add salt if necessary.
I put my accessory rack on the top level of the grill and used four foil balls between my deflectors and a pizza stone to create an air gap. I got the grill up to around 650-700 F. Each pizza took between 5-6 minutes to cook.
One thing I did different this time from what I’ve done before is I sauteed the mushrooms before putting them on the pizza. That was the right decision. It was so good. I also added some fresh thyme and chives to the mushroom pizza, adding it on about 1 minute before the pizza was done.
Great work! I did pizzas on Friday too.
Fluffy boys
Easily one of the best pepperoni pizzas I’ve ever seen. Great work
Best I have seen in a while