Onion based red sauce, diced dry chorizo, WM mozza – 68% hydration
Same improvised no recipe, but again I wrote it down so if you’d like it let me know! Also this one stayed only 24h cold ferment.
by Born-Drawer-4451
5 Comments
Born-Drawer-4451
Makes 3 x 14” Neapolitan style
– 1053g Caputo Nuvola flour – 5g Fleischmann’s instant dry yeast – 32g fine sea salt
Mix flour and yeast for 2 mins on low speed with dough hook. Add water and mix 5 more mins on 2nd speed, add salt and mix 13 more minutes on low speed.
Let dough rest for an hour covered.
Divide into 3 balls folding tightly and shaping, place in lightly oiled bowls and let rest another 30 minutes.
Refrigerate 24-48 hours covered.
Remove from fridge, bring to room temperature (1-2 hours).
Preheat oven on MAX to 900f’ish.
Sprinkle top of dough with semolina, remove dough from bowl and dunk into pile of semolina on counter. Press out slightly and shape cornicione, flip and repeat, flip and repeat, stretch to 14”, place on screen and form perfect circle. Top pizza sparingly.
Lower heat to low on dial, launch pizza on screen to right-most in oven. Using tongs, turn after 30 seconds, turn again after 30 seconds, remove pizza from screen, turn again after 30 seconds, turn off heat, remove pizza once confirmed colour of bottom.
Cool on cooling rack for a minute or so, slice.
Born-Drawer-4451
And for the sauce if interested, I didn’t really have a recipe for it either, but it’s: 1 medium yellow onion sliced paper thin (l used a mandolin) with 4 cloves of garlic diced, 2 tbsp unsalted butter and cooked over super low heat covered until caramelized more or less, then I add 600ml of passata (strained tomatoes), 2 tsp dried basil, 1 tsp sugar, 1/2 tsp chili flakes, a couple of dashes of Worcestershire sauce and then cook it down on low heat uncovered for close to an hour or until it’s reduced to the thickness I’m after. Makes for a super well balanced sauce with so much depth thanks to the onions which basically melt into it. doesn’t work for every pizza but if you have one that’s going to be somewhat zesty or salty, it’ll shine by taking that edge off a bit
rb56redditor
Great looking pie!
pospam
Hi. Nice looking pie. Question , do you use the pizza screen (mesh) inside the oven? If yes, I guess you transfer the dough to the screen after stretching and then add sauce and toppings, right?
Curious_Concept2051
Please tell me you did not use a screen in that beautiful oven
5 Comments
Makes 3 x 14” Neapolitan style
– 1053g Caputo Nuvola flour
– 5g Fleischmann’s instant dry yeast
– 32g fine sea salt
Mix flour and yeast for 2 mins on low speed with dough hook. Add water and mix 5 more mins on 2nd speed, add salt and mix 13 more minutes on low speed.
Let dough rest for an hour covered.
Divide into 3 balls folding tightly and shaping, place in lightly oiled bowls and let rest another 30 minutes.
Refrigerate 24-48 hours covered.
Remove from fridge, bring to room temperature (1-2 hours).
Preheat oven on MAX to 900f’ish.
Sprinkle top of dough with semolina, remove dough from bowl and dunk into pile of semolina on counter. Press out slightly and shape cornicione, flip and repeat, flip and repeat, stretch to 14”, place on screen and form perfect circle. Top pizza sparingly.
Lower heat to low on dial, launch pizza on screen to right-most in oven. Using tongs, turn after 30 seconds, turn again after 30 seconds, remove pizza from screen, turn again after 30 seconds, turn off heat, remove pizza once confirmed colour of bottom.
Cool on cooling rack for a minute or so, slice.
And for the sauce if interested, I didn’t really have a recipe for it either, but it’s: 1 medium yellow onion sliced paper thin (l used a mandolin) with 4 cloves of garlic diced, 2 tbsp unsalted butter and cooked over super low heat covered until caramelized more or less, then I add 600ml of passata (strained tomatoes), 2 tsp dried basil, 1 tsp sugar, 1/2 tsp chili flakes, a couple of dashes of Worcestershire sauce and then cook it down on low heat uncovered for close to an hour or until it’s reduced to the thickness I’m after. Makes for a super well balanced sauce with so much depth thanks to the onions which basically melt into it. doesn’t work for every pizza but if you have one that’s going to be somewhat zesty or salty, it’ll shine by taking that edge off a bit
Great looking pie!
Hi. Nice looking pie.
Question , do you use the pizza screen (mesh) inside the oven? If yes, I guess you transfer the dough to the screen after stretching and then add sauce and toppings, right?
Please tell me you did not use a screen in that beautiful oven