I made King Arthurs “Flaky Puff Crust” pizza of the year recipe with one modification…I let it cold ferment for a few days vs same day bake they did in their recipe. I think this resulted in hot air ballon size pocket of steam that was fun to pop but rearranged my pepperoni. Because the dough is laminated it had a great crisp / crunch to it but also felt heavy. The need to go easy on the tomato sauce left me wanting more acidity. It’s was a fun novelty pizza to make, but I doubt I will make it again.
by quidprojo
36 Comments
Good intel. Thanks for test-kitchening.
Just poke the bubbles with a tip of the knife
Nice
Looks like zero sauce – just a cheesy bread bubble with pep on half.
I just made it today too. Made as instructed with sausage and thin sliced red onions. I had a little bubble pocket in the middle but not as bad.
Had the same thought though – fun to make, but probably wouldn’t make it over a normal pie again. I do like the basil oil though.
Crusty bubble mountain aside that looks incredibly delicious. Shit I take that back. I bet that was a tasty cheesy bubble mountain. This looks like victory to me.
I think it looks great! Kinda a Roman style pizza…
“This recipe of the year didn’t turn out that great which included my modifications”
Lol
King Arthur recipes so over rated imo
Just blindly following a recipe and not actually making pizza is never a good idea.
Every recipe comment ever:
“I thought the cookies were just okay…I subbed the chocolate chips for cranberries and ran out of butter so I used WD-40. They were a little dry.”
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Did the same recipe last week. Plain with the added basil oil. Pretty solid recipe. Not terribly difficult. Crust and dough was like an upgraded Totinos.
op you screwed up a plenty fine recipe. dont blame others for your own decisions.
So, I watched this video and one thing I noticed was there are at least 2 different pizzas in the video. The one he eats at the end is not the one that they showed in the oven. The one in the oven had a massive bubble in it also. You can see it when they show the time lapse of it rising. This is not in the final scene when he cuts and eats it.
The thing about big bubbles is all the toppings, including the sauce, slide off and you end up with a big dry area. With a dough of this thickness being cooked at a medium temperature, it should be docked.
You didn’t use the “Recipe of the Year”. You made up your own recipe and it came out poorly.
Laminated dough is notoriously finicky and you decided to do a prolonged cold ferment?
Sounds exactly like something I would do 😂
I love this recipe! The magic of this recipe is actually how quick you can make it. 2 hours from start to finish. It’s the best pizza I have made in 2 hours. The only slight differentiation I have made is in how much to knead. In the video, Martin says to knead for 2-3 minutes and let it be shaggy. I have done that but I personally like it better when I kneaded just a bit more – until just barely smooth. This is a killer recipe, imo. I think if you skip the cold ferment it will come out better – every step is fast fast . .a lot of yeast, warm water, super fast rise, baking after minimal proofing, etc.
I’ll be trying this with NO modifications keep your eyes peeled for that post in a few days🙃
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When the pepperonis attack your position, keep the high ground
When I make thin crust pizza, I’m inclined to dock the crust to prevent ginormous air pockets. I would think this wouldn’t be an issue with this recipe.
I mean.. would still eat looks good.
Trust the fungus!
“Rearranged my pepperoni” 💀😱
I saw the youtube video for this recipe and thought it was trash. It didn’t look appealing as a pizza.
When I was a kid, my friends and I did this thing where when you were eating pizza, and your crust had a bubble, you could bite into it and make a wish.
Nowadays when I see bubbly pizza all I can think is “look at the wishes on that bad boy”
the part with toppings looks delicious…..
Soon to appear on r/ididnthaveeggs
Boo, I’ve made their recipe twice now, and as a novice, I’ve been happily surprised by the result. Super flaky, light dough. Sturdy enough to hold toppings, but not too dense
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Those pockets are a result of not docking the dough before putting the toppings on and cooking it.
Upvoting you because the pizza looks delicious and I love air bubbles despite their destructive power. But, yeah modifying the recipe will cause unexpected results sometimes.
Your yeast is dead?
Need a good pokin stick for the bake. Also make sure aure it’s not going straight from cold into the oven. Also just follow the recipe?
Mountains are high and the pepperoni valleys are low