– 72 hour cold fermented dough using a mix of strong white flour and 00 flour (dough recipe below). – San Marzano tomato sauce. – A sprinkle of aged parmesan under a layer of fresh mozzarella. – Chestnut mushrooms pan roasted in the pizza oven with salt, oregano, sage and garlic. – Turf smoked Irish ham. – Finished with extra mature Irish cheddar and chives from the garden.
For the dough:
INGREDIENTS To make 3x 220g bases you will need:
– 300g 00 caputo pizza flour (for best results in an outdoor oven, use 00 flour, but normal plain flour will also work) – 100g Strong flour – 250g water (this is 62.5% hydration) – 12g table salt – 2.5g dry active yeast. Mix the dry ingredients in a stand mixer with a spoon, then add the water and using a dough hook on low speed, mix until combined, then set to medium speed for 8 to 10 mins until the dough has become smooth and fully formed. Remove the dough hook and put clingfilm over the top of the bowl, leave at room temp for 6 hours. The dough will more than double in size in this time. Remove the dough from the bowl and divide into three equal balls. Put in the fridge overnight or up to 72 hours. After removing from the fridge three hours before baking, leave the balls on a floured surface and cover with a tall bowl or oven dish, leaving room so as the balls do not expand and touch each other or the sides/top of the covering.
NoIndividual5987
Wow! Those sound like fancy ingredients for a pizza…would probably sell out in a high end restaurant! Count me in!
4 Comments
Those are some of my favorite toppings.
More pics and pizzas at https://www.instagram.com/the_faux_bros/
– 72 hour cold fermented dough using a mix of strong white flour and 00 flour (dough recipe below).
– San Marzano tomato sauce.
– A sprinkle of aged parmesan under a layer of fresh mozzarella.
– Chestnut mushrooms pan roasted in the pizza oven with salt, oregano, sage and garlic.
– Turf smoked Irish ham.
– Finished with extra mature Irish cheddar and chives from the garden.
For the dough:
INGREDIENTS
To make 3x 220g bases you will need:
– 300g 00 caputo pizza flour (for best results in an outdoor oven, use 00 flour, but normal plain flour will also work)
– 100g Strong flour
– 250g water (this is 62.5% hydration)
– 12g table salt
– 2.5g dry active yeast.
Mix the dry ingredients in a stand mixer with a spoon, then add the water and using a dough hook on low speed, mix until combined, then set to medium speed for 8 to 10 mins until the dough has become smooth and fully formed.
Remove the dough hook and put clingfilm over the top of the bowl, leave at room temp for 6 hours. The dough will more than double in size in this time.
Remove the dough from the bowl and divide into three equal balls.
Put in the fridge overnight or up to 72 hours.
After removing from the fridge three hours before baking, leave the balls on a floured surface and cover with a tall bowl or oven dish, leaving room so as the balls do not expand and touch each other or the sides/top of the covering.
Wow! Those sound like fancy ingredients for a pizza…would probably sell out in a high end restaurant! Count me in!
I don’t normally upvote pizza, but great job!