docs: update recipes/pizza
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title: Pizza
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description:
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published: 1
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date: 2024-05-07T19:21:19.594Z
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date: 2024-05-07T20:37:40.613Z
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tags:
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editor: ckeditor
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dateCreated: 2024-03-31T06:23:53.404Z
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@ -42,7 +42,7 @@ dateCreated: 2024-03-31T06:23:53.404Z
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<p> </p>
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<h1><strong>Simple Sourdough Pizza Crust</strong></h1>
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<p>https://alexandracooks.com/2020/05/01/simple-sourdough-pizza-a-step-by-step-guide/</p>
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<figure class="image"><img src="https://alexandracooks.com/wp-content/uploads/2020/04/justbakedmaragaritauncut_alexandraskitchen.jpg" alt="Just baked sourdough pizza crust topped with tomato sauce and mozzarella." srcset="https://alexandracooks.com/wp-content/uploads/2020/04/justbakedmaragaritauncut_alexandraskitchen.jpg 680w, https://alexandracooks.com/wp-content/uploads/2020/04/justbakedmaragaritauncut_alexandraskitchen-375x563.jpg 375w" sizes="100vw" width="680"></figure>
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<figure class="image image_resized" style="width:39.09%;"><img src="https://alexandracooks.com/wp-content/uploads/2020/04/justbakedmaragaritauncut_alexandraskitchen.jpg" alt="Just baked sourdough pizza crust topped with tomato sauce and mozzarella." srcset="https://alexandracooks.com/wp-content/uploads/2020/04/justbakedmaragaritauncut_alexandraskitchen.jpg 680w, https://alexandracooks.com/wp-content/uploads/2020/04/justbakedmaragaritauncut_alexandraskitchen-375x563.jpg 375w" sizes="100vw" width="680"></figure>
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<p> </p>
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<p><strong>**Attention Pizza Fans**: My pizza cookbook, </strong><a href="https://www.penguinrandomhouse.com/books/717603/pizza-night-by-alexandra-stafford/"><i><strong>Pizza Night</strong></i></a><strong>, is now available for pre-order. Get your copy here: </strong><a href="https://www.penguinrandomhouse.com/books/717603/pizza-night-by-alexandra-stafford/"><i><strong>Pizza Night</strong></i></a></p>
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<p><strong>What you need to make this recipe…:</strong></p>
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@ -190,6 +190,87 @@ dateCreated: 2024-03-31T06:23:53.404Z
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<p> </p>
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<p> </p>
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<p> </p>
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<h1 style="text-align:center;"><strong>Sourdough Pizza Dough</strong></h1>
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<p>https://www.theperfectloaf.com/sourdough-pizza-dough-and-recipes/</p>
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<p> </p>
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<p><br> </p>
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<figure class="image"><img src="https://www.theperfectloaf.com/wp-content/uploads/2016/10/theperfectloaf_sourdough_pizza_dough_schedule.png" alt="Sourdough pizza dough schedule" srcset="https://www.theperfectloaf.com/wp-content/uploads/2016/10/theperfectloaf_sourdough_pizza_dough_schedule.png 400w, https://www.theperfectloaf.com/wp-content/uploads/2016/10/theperfectloaf_sourdough_pizza_dough_schedule-150x198.png 150w" sizes="100vw" width="400"></figure>
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<h2><strong>Sourdough Pizza Dough Schedule</strong></h2>
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<p>You can adjust the schedule for this flexible sourdough pizza dough to suit your schedule. The dough can be made over two days or stretched to three or four days proofing.</p>
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<p>Or, you could mix at 5:00 p.m. as I have listed here, and instead of shaping them into balls the next day at 11:00 a.m., you could shape them before work and cook the pizzas right when you get home.</p>
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<p> </p>
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<p> </p>
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<h1>sourdough pizza crust</h1>
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<p>https://littlespoonfarm.com/sourdough-pizza-crust-recipe/</p>
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<figure class="image image_resized" style="width:45.33%;"><img src="https://littlespoonfarm.com/wp-content/uploads/2020/01/sourdough-pizza-closeup.jpg" alt="A closeup photograph of a sourdough pizza with melted cheese and basil."></figure>
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<p> </p>
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<h2>SAMPLE BAKING SCHEDULE</h2>
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<p>Here's my baking schedule for family pizza night!</p>
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<ul>
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<li><strong>8 PM</strong> - The night before, mix the dough, cover the bowl, and let it sit at room temperature overnight.</li>
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<li><strong>8 AM </strong>- The next morning, perform one set of stretches and folds. Cover the bowl and place in the fridge until ready to cook.</li>
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<li><strong>5 PM</strong> - Remove the bowl of dough from the fridge.</li>
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<li><strong>5:30 PM</strong> - Cook pizzas.</li>
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</ul>
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<h2>TIPS FOR SUCCESS</h2>
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<ul>
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<li>If you do not have an oven-safe or cast iron skillet, start the pizza on the stovetop in a non-stick skillet. When the pizza is ready to go under the broiler, carefully slide the crust onto a baking sheet to finish it.</li>
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<li>Remember, don't be afraid to <strong>generously</strong> flour the work surface and the dough while shaping the pizza crust. Anytime your hands start to stick, add more flour.</li>
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<li>Have your pizza toppings ready to go before you shape the dough into the pizza crust. It only takes a few minutes on the stovetop before it's ready to pop into the oven to finish.</li>
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<li>This recipe makes (4) 8" pizza crusts. The dough can be divided in half to make (2) 16" pizzas.</li>
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</ul>
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<h2>ADJUSTMENTS FOR HIGH HUMIDITY AND WARMER WEATHER</h2>
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<ul>
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<li>In warmer months, reduce the amount of water by 25 grams in the initial mix. If the dough seems too stiff, slowly add the remaining water until you achieve the correct hydration level.</li>
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<li>You can adjust the flour measurements to 75g whole wheat flour and 425g all-purpose flour. Whole wheat needs more water than all-purpose, thus slightly reducing the hydration level of the dough.</li>
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</ul>
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<h2>HOW TO FREEZE PIZZA DOUGH</h2>
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<p>To freeze unbaked pizza dough, form the dough into 4 balls. Coat them with oil to prevent sticking and place each one into an individual freezer bag. Make sure to remove any air from the bag. <a href="https://whatscookingamerica.net/Bread/PizzaDoughSourdough.htm"><strong><u>Store in the freezer</u></strong></a> for up to 3 months.</p>
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<p>When ready to use, thaw the dough in your refrigerator for 12 hours or overnight. Once you're ready to bake, remove the dough from the refrigerator and bring it to room temperature. Shape the pizza crust and bake according to the directions.</p>
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<figure class="image image_resized" style="width:40.88%;"><img src="https://littlespoonfarm.com/wp-content/uploads/2020/01/freezing-sourdough-pizza-crust.jpg" alt="A woman placing a cooked pizza crust into a freezer bag." srcset="https://littlespoonfarm.com/wp-content/uploads/2020/01/freezing-sourdough-pizza-crust.jpg 1440w, https://littlespoonfarm.com/wp-content/uploads/2020/01/freezing-sourdough-pizza-crust-300x200.jpg 300w, https://littlespoonfarm.com/wp-content/uploads/2020/01/freezing-sourdough-pizza-crust-1024x683.jpg 1024w, https://littlespoonfarm.com/wp-content/uploads/2020/01/freezing-sourdough-pizza-crust-768x512.jpg 768w" sizes="100vw" width="1440"></figure>
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<p>You can also <strong>bake the crust</strong> and <strong>freeze</strong> it for up to 3 months for later use.</p>
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<ul>
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<li>Shape the crust and cook in the cast iron skillet over medium-high heat for 5-6 minutes. Finish under the broiler for 1-2 minutes.</li>
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<li>Let cool and freeze in a freezer-safe bag between sheets of parchment paper.</li>
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<li>When ready to bake, preheat your oven to 400°F (204°C). Remove the crust from the freezer and place on a baking sheet. (No need to thaw.) Add desired toppings. Bake for about 15-20 minutes or until the crust is golden and toppings are cooked through.</li>
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</ul>
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<p> </p>
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<h3>INGREDIENTS</h3>
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<h3>SOURDOUGH PIZZA CRUST</h3>
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<ul>
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<li>scant ½ cup (100 g) <a href="https://littlespoonfarm.com/sourdough-starter-recipe/"><strong><u>sourdough starter discard</u></strong></a></li>
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<li>2 teaspoons (10 g) fine sea salt</li>
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<li>2 tablespoons (30 g) olive oil</li>
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<li>⅓ cup + 1 tablespoon (50 g) whole wheat flour</li>
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<li>3 ¾ cups (450 g) all-purpose flour</li>
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<li>1 ⅓ cups + 2 tablespoons (350 g) water (see notes)</li>
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</ul>
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<h3>PIZZA TOPPINGS</h3>
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<ul>
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<li><a href="https://littlespoonfarm.com/neapolitan-style-pizza-sauce-recipe/"><strong><u>pizza sauce</u></strong></a></li>
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<li>homemade pesto</li>
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<li>your choice of toppings</li>
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</ul>
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<h3>INSTRUCTIONS</h3>
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<h4>THE NIGHT BEFORE</h4>
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<p><strong>Add</strong> the pizza crust ingredients to a large mixing bowl and use your hands to <strong>mix</strong> until they are fully incorporated. <strong>Cover</strong> the bowl and allow the dough to <strong>ferment</strong> at room temperature overnight.</p>
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<h4>THE NEXT MORNING</h4>
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<p><strong>Perform</strong> a set of stretch and folds. Wet your hand with water to prevent the dough from sticking. While the dough is still in the bowl, gently <strong>pull</strong> one side of the dough up and over itself. <strong>Turn</strong> the bowl and <strong>repeat</strong> this on all sides of the dough until you turned the bowl full circle.</p>
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<p><strong>Cover</strong> the bowl and <strong>place</strong> in the fridge, up to 36 hours until ready to bake. (The dough can be used at this point to make your pizza, the cold ferment is optional.)</p>
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<h4>THAT NIGHT</h4>
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<p><strong>Remove</strong> the dough and let <strong>rest</strong> on the counter for 30 minutes to come to room temperature.</p>
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<p><strong>Divide</strong> the dough into 4 equal pieces and on a generously floured work surface, <strong>shape</strong> each portion into ball shape. <strong>Cover</strong> the mounds with a tea towel let <strong>rest</strong> 30 minutes.</p>
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<p><strong>Turn </strong>on your oven's broiler and<strong> heat </strong>a cast iron skillet over medium to medium-high heat. While the skillet is preheating, <strong>use</strong> your hands to <strong>press</strong> a ball of dough into an 8" circle on a floured surface. <strong>Use</strong> more flour as needed to prevent sticking. <i>(If you find the dough difficult to shape into a pizza crust, let it to rest on the counter for 15 minutes in order for the gluten to relax.)</i></p>
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<p>When the skillet is hot, <strong>lay</strong> the circle of dough onto the skillet. Immediately <strong>place</strong> the sauce and toppings on the crust and <strong>cook</strong> for 5-6 minutes or until the bottom of the crust is starting to char.</p>
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<p>Once the bottom has turned brown and charred, <strong>transfer</strong> the cast iron skillet to the broiler to finish <strong>baking</strong> the top of the pizza 2-4 minutes. <strong>Remove</strong>, slice and serve hot.</p>
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<p> </p>
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<h3>NOTES</h3>
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<ul>
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<li>This recipe has been <strong>EDITED</strong> on 12-15-20 from the original, with the following changes: <strong>water- </strong>reduced from <i>1 ½ cup (375g) </i>to<i><strong> 1 ⅓ cup + 2 tablespoons (350g).</strong></i></li>
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<li>If you do not have an <strong>oven-safe or cast iron skillet</strong>, start the pizza on the stove-top in a non-stick skillet. (<i>If it is not a non-stick skillet, spray a little cooking oil to prevent the crust from sticking</i>.) When the pizza is ready to go under the broiler, carefully slide the crust onto a <strong>baking sheet</strong> to finish it.</li>
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</ul>
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<h3>Nutrition</h3>
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<p>Serving: 1crust | Calories: 541kcal | Carbohydrates: 100g | Protein: 14g | Fat: 9g | Saturated Fat: 1g | Sodium: 977mg | Potassium: 166mg | Fiber: 5g | Sugar: 1g | Calcium: 24mg | Iron: 6mg</p>
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<p> </p>
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<p> </p>
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<p> </p>
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