Did some pizza tonight – Bucci's Homeade Sausage Pizza from "The Pizza Book" by Evelyne Slomon
The crust – I'm posting the original recipe & then I'll post the way I did this crust:
Sicilian-Style Pizza Dough (from the book)
1 1/2 c Warm tap water (110 to 115 degrees)
1/2 c Olive oil
1 pkg Active dry yeast
4 1/2 To 5 cups flour
1 tsp salt
1. Pour the water into a medium-sized mixing bowl and sprinkle in the yeast. Stir gently with a fork until the yeast has dissolved and the liquid turns light beige in color.
2. Add 1 cups of the flour, the olive oil, and the salt. Mix thoroughly with a wooden spoon. Add a second cup of flour to the bowl and mix well. After the second cup of flour has been mixed in, the dough should start coming away from the sides of the bowl and should begin to form a soft,sticky mass.
3. Measure out the third cup of flour. Sprinkle some over the work surface and flour your hands generously. Remove all of the dough from the bowl and begin to work the mass by kneading the additional flour in a bit at a time.
4. To knead the dough, use the heel of your hands to push the dough across the floured work surface in one sweep. Clench the dough in your fist and twist and fold it over. Use the dough scraper to help gather the wet dough that sticks to the work surface into a ball while kneading. Repeat this action over and over again, adding only as much flour as it takes to keep the dough from sticking to your hands. Work quickly and dont be delicate. Slap and push the dough around to develop its gluten and to facilitate its rolling out. (Kneading pizza dough is a great way to relieve pent-up aggression!)
5. When the dough no longer feels sticky, push the heel of your hand down into it and hold it there for 10 seconds. This will test its readiness;if your hand comes up clean, the dough is done. If it sticks, a bit more kneading will be necessary. Once the dough is no longer sticky, do not overwork it by adding more flour. Continue kneading only until the dough is smooth and elastic (it should spring back when pressed) and no lines of raw white flour show. The whole process should take 5 to 10 minutes.
6. Lightly oil a 2 quart bowl with vegetable oil. Roll the ball of dough around in the bowl to coat it with a thin film of oil. Tightly seal the bowl with plastic wrap to trap in the moisture and heat from the yeasts carbon dioxide gases. This will help the dough rise faster.
7. Place the bowl in a warm, draft-free place. Let the dough rise for 30 to 45 minutes.
8. Once the dough has doubled in bulk, punch it down by pushing your fist into it. All of the gases will quickly escape, and the dough will collapse. Remove the dough from the bowl and knead it again for about 1 minute.
9. The dough is now ready to be patted and rolled into pizza, or to undergo additional rising.
10. To raise dough a second time, add a bit more oil to the bowl and repeat the procedure indicated for the first rising. Then the dough is ready to be shaped.
My way:
The night before:
Put 4 ½ cups of flour, 1 tsp. instant yeast (I didn't have Active Dry Yeast & cut down the amount because I decided to do overnight rise) and salt in food processor with dough blade. Pulsed a couple times to mix salt & yeast into the flour. Added water (I used cold out of the water cooler) and olive oil. Turned food processor on until dough formed a ball and came away from the sides of the food processor (still pretty sticky at this point).
(http://i281.photobucket.com/albums/kk234/deb415611/sicilian%20pizza/003.jpg)
Spread about ½ of the remaining flour on counter & hand kneaded until smooth
Put in oiled bowl, covered & put in fridge for about 20 hour rise
Before putting in fridge:
(http://i281.photobucket.com/albums/kk234/deb415611/sicilian%20pizza/006-1.jpg)
After 20 hour rise in fridge
(http://i281.photobucket.com/albums/kk234/deb415611/sicilian%20pizza/009.jpg)
About 30-45 minutes before bake time take out of fridge
Oil 12x17 pan. Put dough in pan and press out with fingers. If it doesn't want to go out to corners let it rest for a few minutes and try again.
(http://i281.photobucket.com/albums/kk234/deb415611/sicilian%20pizza/011.jpg)
Top with Sauce:
Bucci's Sausage Sauce (note in book – The success of this sauce and the pizza it is used on is totally dependent on the quality of the sausage you use. The better the sausage, the better the pie)
1 Tablespoon Olive Oil
1 pound Italian sweet sausage, casings removed
1 garlic clove, peeled & crushed
1 28 oz can whole tomatoes packed in puree or juice (I used crushed tomatoes)
½ tsp oregano or 1-2 fresh basil leaves
Brown sausage in oil, add garlic & cook for 1 minute, crush tomatoes & then add to sausage, add oregano & simmer for 1 hour
The pizza –
Spread sauce on pizza with slotted spoon (The recipe says you will have leftover sauce & to use it on pasta or foccacia – I put it all on)
(http://i281.photobucket.com/albums/kk234/deb415611/sicilian%20pizza/013.jpg)
Recipe calls for 12 oz thinly sliced mozzarella (I used about 2 oz diced smoked provolone and about 10 oz shredded mozzarella)
(http://i281.photobucket.com/albums/kk234/deb415611/sicilian%20pizza/014.jpg)
Recipe says to let dough rise for 30 minutes before baking (I did not)
Bake in preheated 450 degree oven for 20 to 25 minutes (I suggest setting the timer so your pizza does not look like mine)
(http://i281.photobucket.com/albums/kk234/deb415611/sicilian%20pizza/016.jpg)
(http://i281.photobucket.com/albums/kk234/deb415611/sicilian%20pizza/017.jpg)
Mama Mia! Now that's some pizza Deb! That looks awesome........thanks for posting the nice pictorial and the recipe. Now, I'm gonna have to give it a go!
SD
That pizza looks fantastic. I appreciate you putting the volume measurements for the recipe. I read the pizzamaking.com posts and everything is done by weight. Is this how you actually do it? If so how big of a difference does it make?
Also will you "age" the dough? I mean where they talk about leaving it in the fridge for a number of days? Or is that why you make yours the night before?
...sorry for all the questions but you are our resident expert!
I like the browning of the cheese. I think it gives it character and a little extra flavor.
Quote from: Gizmo on January 08, 2009, 08:35:33 PM
I like the browning of the cheese. I think it gives it character and a little extra flavor.
I concur.......that's the best tasting cheese, IMO.
Stupid question Deb. I've never done a dough and left it overnight in the fridge. If I was using Active Dry Yeast, how much would you use to do the recipe as you did it?
Thanks!
SD
I hate to admit it but that has aroused my "Inner Hazel" enough to try it! Been looking at Duck's pizza, and this pushed me over to the edge! Wish me luck, I'm a good smoker-cooker, but as a baker,
many boo-boos! I will give it a go. ::)
Go for it SS! I am no where near a baker. I read all the pizza posts on here and have got the bug too. I bought the big pizza peel, Sir Lancelot flour, and stone.
.....Now I just have to figure out what I am doing. ;D
Deb;
That looks good. I may try that tomorrow while the snow strom moves in.
Have you seen the frozen pizza recipe in the current "Cook's Country" (or it may have been Cook's Illustrated). I was just wondering if you saw it what you thought about it.
Looks great Deb. And if the cheese ain't brown its not done, IMHO.
pens
Quote from: Buck36 on January 08, 2009, 08:18:10 PM
That pizza looks fantastic. I appreciate you putting the volume measurements for the recipe. I read the pizzamaking.com posts and everything is done by weight. Is this how you actually do it? If so how big of a difference does it make?
Also will you "age" the dough? I mean where they talk about leaving it in the fridge for a number of days? Or is that why you make yours the night before?
...sorry for all the questions but you are our resident expert!
Buck,
I actually weighed the flour when I made this figuring 4.5 oz flour per cup. I think it makes a difference when baking. You can probably pack 6 oz of flour into a cup if you are not careful. If not weighing stir the flour in the bag, scoop out with a spoon into measuring cup to overflowing and level off with a knife (unless author specifies another way of getting the flour into the cup).
Many of the recipes at pizzamaking.com will have oz/grams and volume measurements but if not post and ask Peter (Pete-zza) for help converting. He is the pizzamaking.com equivalent of Habs.
Overnight -- I usually do mine for one or two nights. It does make a difference of flavor. That's why I changed this recipe.
Deb
Quote from: Smoking Duck on January 08, 2009, 08:55:03 PM
Quote from: Gizmo on January 08, 2009, 08:35:33 PM
I like the browning of the cheese. I think it gives it character and a little extra flavor.
I concur.......that's the best tasting cheese, IMO.
Stupid question Deb. I've never done a dough and left it overnight in the fridge. If I was using Active Dry Yeast, how much would you use to do the recipe as you did it?
Thanks!
SD
I think for instant the conversion is to use about 75% of the active dry amount. So I would probably use 1/2 package of active dry. The package has 2 1/4 tsp so I would use 1 1/8 so you can get two pizzas out of the package. It should be fine.
If you have a costco/Bj's/Sams or restaurant supplier check there for yeast. I bought 2 lbs of instant yeast for about $4 at BJs. I keep the open package in an airtight container in the freezer. It is much more economical.
Quote from: Smokin Soon on January 08, 2009, 09:13:24 PM
I hate to admit it but that has aroused my "Inner Hazel" enough to try it! Been looking at Duck's pizza, and this pushed me over to the edge! Wish me luck, I'm a good smoker-cooker, but as a baker,
many boo-boos! I will give it a go. ::)
I'm sure it will be your baking breakthrough! :)
Quote from: Habanero Smoker on January 09, 2009, 02:25:19 AM
Deb;
That looks good. I may try that tomorrow while the snow strom moves in.
Have you seen the frozen pizza recipe in the current "Cook's Country" (or it may have been Cook's Illustrated). I was just wondering if you saw it what you thought about it.
I will have to go look. I don't get Cooks Country and let my Cook's Illustrated lapse but still have online version. I have been thinking about trying frozen dough since my busy time at work is starting. I usually fill the freezer with cooked meals in January to get me through the next few months.
Quote from: pensrock on January 09, 2009, 02:33:47 AM
Looks great Deb. And if the cheese ain't brown its not done, IMHO.
pens
It's not the recipe that you are looking for but good. I like it once in a while for a change. It can also be done by hand.
This was the first time I have ever done pizza in the food processor. I liked the way it came together. I don't think it would have done a double batch though. Two of these would feed a bunch of yard-apes & friends cheaply.
If I were to make it in the mixer with the instant yeast I would :
dissolve the salt in the water then add oil
Mix the yeast & salt into the flour
Combine the two and mix with spoon in mixer bowl until most of flour incorporated
Use the dough hook to knead
Note this is only for instant yeast -- Instant yeast does not have to be activated (mixed w warm water). I like instant yeast because I'm lazy & can just throw in the recipe.
If you are using mixer and active dry yeast I would follow the directions in the original post adapting for mixer
Thanks fpr posting this debs. I haven't had a 'good' sicilian pizza since I was living on Long Island, many lifetimes ago. I had to laugh about a talk I had with my brother. He recently bought a sicilian pizza and it was 8 slices, from what I remember they were always 12. When he questioned the pizza guy he said that's the standard size and always was according to the "pizza association". Pizza association??? Yuo gotta be kidding me. :D :D :D
Quote from: HCT on January 09, 2009, 05:03:42 AM
Thanks fpr posting this debs. I haven't had a 'good' sicilian pizza since I was living on Long Island, many lifetimes ago. I had to laugh about a talk I had with my brother. He recently bought a sicilian pizza and it was 8 slices, from what I remember they were always 12. When he questioned the pizza guy he said that's the standard size and always was according to the "pizza association". Pizza association??? Yuo gotta be kidding me. :D :D :D
I have never had a sicilian pizza from any pizza place. I hope this holds up to the sicilian that people have had. My guess is that some places just use the same dough they use for their round pies and use if for their sicilian. I'll have to order one some day.
There is a pizza style which called "Grandma". I think it is similar to sicilian and is either a smaller rectangle or square. Not sure of the other differences. I think the Long Island area is where you find it.
I think my husband is happy that I bought the Bradley & have been busy buying the tools that I need for this obsession. I haven't talked about wanting a wood fired oven for awhile. ;D
Quote from: deb415611 on January 09, 2009, 04:03:14 AM
Quote from: Habanero Smoker on January 09, 2009, 02:25:19 AM
Deb;
That looks good. I may try that tomorrow while the snow strom moves in.
Have you seen the frozen pizza recipe in the current "Cook's Country" (or it may have been Cook's Illustrated). I was just wondering if you saw it what you thought about it.
I will have to go look. I don't get Cooks Country and let my Cook's Illustrated lapse but still have online version. I have been thinking about trying frozen dough since my busy time at work is starting. I usually fill the freezer with cooked meals in January to get me through the next few months.
It's in Cook's Country. I believe you need to do an separate online service for that. If you see the current addition of Cook's Country at a news stand your may want to pick it up. It's too lengthy for me to explain. But it's a special dough made with half and half, and they also add some half and half to the cheese when they sprinkle it on the top. What I like about the recipe is the pizza if fully prepare, wrap and frozen, and you can just unwrap and throw it into the oven.
Quote from: Habanero Smoker on January 09, 2009, 02:14:17 PM
Quote from: deb415611 on January 09, 2009, 04:03:14 AM
Quote from: Habanero Smoker on January 09, 2009, 02:25:19 AM
Deb;
That looks good. I may try that tomorrow while the snow strom moves in.
Have you seen the frozen pizza recipe in the current "Cook's Country" (or it may have been Cook's Illustrated). I was just wondering if you saw it what you thought about it.
I will have to go look. I don't get Cooks Country and let my Cook's Illustrated lapse but still have online version. I have been thinking about trying frozen dough since my busy time at work is starting. I usually fill the freezer with cooked meals in January to get me through the next few months.
It's in Cook's Country. I believe you need to do an separate online service for that. If you see the current addition of Cook's Country at a news stand your may want to pick it up. It's too lengthy for me to explain. But it's a special dough made with half and half, and they also add some half and half to the cheese when they sprinkle it on the top. What I like about the recipe is the pizza if fully prepare, wrap and frozen, and you can just unwrap and throw it into the oven.
I'll grab the magazine when I'm out this weekend.
Deb, after reading your recipe, I am going to overcome my fear of dough and try to make this pizza. That means making the dough as well. ??? I only hope it will turn out half as good as your's.
Seemore,
Deb coached SD and I on making our pizzas, I cannot speak for SD but if I can do it anyone can! ;D
I'm sure you will have no trouble. Deb's posts are a great motivator. :)
pens
You can speak for me any time you want, Pens. I had never made my own pizza dough before Deb posted hers and like Pens has so eloquently stated, If I can do it, anybody can do it.
SD
Thanks, Pens and SD, for the vote of confidence! I think I am going to plan to make this in another week. I may even post pictures, if it turns out!
Deb,
I did one similar to your style. I'll say similar because it probably doesn't really compare and also I didn't follow your directions to the letter as I ran short of time with slightly different ingredients.
None-the-less a great pie.
I think this is where I congratulate you on being a grandmother (not age wise so maybe I should go with aunt) on the birth of a
6 lbs 12-1/4 oz. pie.
Made the dough according to your first set of instructions as I didn't do this last night. Date night with the Mrs. as it was the last day for restaurant week (went to Jacks in La Jolla). I didn't let the dough rise after the first time and spreading it out in the pan. I'll do this next time to let the dough get a little more air in it.
Browned some Jimmy Dean, garlic, onions, bell peppers, tossed in a 26 oz. can of Hunt's Zesty & Spicy Spaghetti Sauce, some mushrooms, freshly ground fennel seed, oregeno and simmered while the dough was rising. Tossed this on top of the dough, added some more fresh mushrooms, and the rest of the onions and green bells (total of about 3 slices of onion and 1/2 a green bell in the sauce and fresh on top), then added pepperoni across the top and on 1/2 of it some slices of canadian bacon. Topped this all off with fresh grated Mozarella, Smoked Provolone, Fontina, and Ramano cheese.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking391.jpg)
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking392.jpg)
I still can't move. ::) :o
Giz,
That looks incredible! :) :) :)
Quote from: Gizmo on January 17, 2009, 08:53:42 PM
Deb,
I did one similar to your style. I'll say similar because it probably doesn't really compare and also I didn't follow your directions to the letter as I ran short of time with slightly different ingredients.
None-the-less a great pie.
No need to follow my directions exactly, the best thing about making pizza at home is that you can personalize it. Personally, I have trouble with following a recipe as written ;)
Quote from: Gizmo on January 17, 2009, 08:53:42 PM
I think this is where I congratulate you on being a grandmother (not age wise so maybe I should go with aunt) on the birth of a
6 lbs 12-1/4 oz. pie.
Grandmother is fine ;D - I'm old enough age-wise (barely ;) ) and ready mentally except for the fact that my son is 17 so I would prefer to wait for at least five years. I have practice kids - my good friend who is the same age is on her second set of little ones - 6,4 & 20 months - I have a great time spoiling them.
I think I will do NY style this week, I'll try to remember to take pics on that as I go& post. I know one other forum member is making pizza this weekend, maybe we will see some more pizza pics!
Deb
Giz, I want to print the pic and eat it. It looks :o :o :o
;)
QuoteI think I will do NY style this week, I'll try to remember to take pics on that as I go& post. I know one other forum member is making pizza this weekend, maybe we will see some more pizza pics!
Deb
I did not get any pics from yesterdays pie but I'll try to get some this afternoon. Today I'm making the overnight NY style pizza. I just know its going to be great.
pens
Deb, This is it!!! The overnight method NY style is great!
Thanks for all your help.
I did take pics of these two pies.
This one is very difficult to make..... it's the BigFoot pie. It takes years to develop the skills to make but it is great when done properly. ::) ::)
(http://i253.photobucket.com/albums/hh46/pensrock/pizza/pizza009.jpg)
This one is a more conventional round pie. Not as fancy but also tastes great! :D
(http://i253.photobucket.com/albums/hh46/pensrock/pizza/pizza010.jpg)
Those look awesome Pens :) :).
When I first started making pizza my husband & son would tease me . My husband would say "Kev, what state would you like to eat tonight". Now they are pretty much round so they give me a hard time about other things.
Yea, for some reason that one just did not want to be round. But it tasted great. The crust was exactly what I was hoping for. I did these at 500* on a stone.
Now that I know I can do a great crust. I can start to experiment with toppings. I loved your idea of a pulled pork pizza. I'm thinking of maybe trying a ruben style pizza. ???
Thanks for the help.
pens
Buffalo chicken is good too.
Aren't you glad you upped the temp instead of lowering it :)
QuoteAren't you glad you upped the temp instead of lowering it
Yes I am, and I can still go another fifty degrees if needed. :)
Quote from: Habanero Smoker on January 09, 2009, 02:25:19 AM
Deb;
That looks good. I may try that tomorrow while the snow strom moves in.
Have you seen the frozen pizza recipe in the current "Cook's Country" (or it may have been Cook's Illustrated). I was just wondering if you saw it what you thought about it.
Habs,
finally found a copy of Cook's Country with the frozen pizza recipe. It's very different.......... I'm going to give it a try. I'm going into a busy phase at work where I'll have to be away for a week/ week & 1/2 at a time a few times over the next two months and try to make sure the freezer is full. I think I'm going to scale the recipe to six 8" pizzas so I can vac seal after frozen. When I go away the joke is that my son will have to survive on his father's cooking (although he is quite old enough to cook himself).
Personally, I don't think it's something I would eat. First - because of all the 1/2 & 1/2 in the recipe - I have been trying to be careful w diet & watch where the extra fat & calories sneak in. Second - I don't think of making pizza as a special time consuming meal - it's pretty much in the regular routine since I make the dough the night before (15 min w/ cleanup) and then just stretch, top & bake the dough the next day (1 hr tops w/ topping prep & bake).
Deb
Deb,
I've been working with a guy named Enzo on a NYC style pizza crust.....I think I may be close (at least as close as I can get) to accomplishing that with a regular oven. And no, you don't have to bypass the self-clean setting on the oven. If it works, I'll be sure to pass it on if ya want it.
Marc
Quote from: Smoking Duck on February 15, 2009, 09:10:15 AM
Deb,
I've been working with a guy named Enzo on a NYC style pizza crust.....I think I may be close (at least as close as I can get) to accomplishing that with a regular oven. And no, you don't have to bypass the self-clean setting on the oven. If it works, I'll be sure to pass it on if ya want it.
Marc
Of course I want . Thanks
Deb;
I would be very interested on your view of the frozen pizza. I purchased the ingredients 2 weeks ago and have not made it myself. I better check the expiration date on the half & half. :)
Habs,
You might be okay, my half & half is good until March 24th. I did not have a chance to do it today. I may start measuring out dry ingredients tonight and do at some point during the week.
I'd love to produce a better frozen pizza for my family than what they buy when I'm away.
I did a NEPAS inspired chicago pizza tonight. I'll post it later.
Deb
Deb,
I love the posts. I made pizza with our three kids and they loved it. You are talking about frozen pizza and I was wonder about the dough. Would I be able to freeze the dough after the 2nd rise?
We are always on the run so it would be nice to cut some steps. Could we throw a frozen dough ball in a bowl to thaw while running errands?
Buck,
The frozen pizza that Habs & I are talking about is like a frozen pizza in the grocery store. Uncooked crust, sauce, cheese & toppings ready to go into the oven. It is different in that it uses 1/2 & 1/2 in the crust and also mixed with the cheese to help keep it so it doesn't dry out. When I do it I will post, I'm just not sure when I'll be able to get to it.
I have never frozen dough balls but I have read about it plus some pizza places get their dough in frozen. Some of what I have read is that you should use a little more yeast to compensate for what might die in the freezer. I was going to try to freeze some dough balls but haven't gotten there yet - I was going to start with my normal recipe & freeze before rising. My recipe doesn't have two rises - I mix, form into balls, into the fridge overnight for a slow rise and then out on the counter an hour before shaping. For yours I think I would try freezing before the second rise, then either into the fridge the night before for a long slow unthaw , then on the counter an hour before shaping or out of the freezer & onto the counter - I bet counter unthaw would be at least 4 hours - which doesn't always fit into a work schedule. It's definitely worth a shot as pizza dough is not that expensive to make - I would have a backup dinner plan just in case though.
Habs -- I did a forum search at pizzamaking.com for the frozen and turned up nothing. I don't read every post there anymore but also don't remember the topic which surprises me. I don't think they usually miss much pizza related.
Deb
Deb
Thanks for the help. I should have just try a few experiments with the frozen dough. That is the thing that is great about the pizza. The dough isn't a hassle really to make and is cheap. It isn't like some high dollar mistakes with meat.
Greg