Carla's Durum Pizza with Sourdough...
The Dough
| Ingredient | Metric | Imperial | Baker's Percentage |
|---|---|---|---|
| 3½ cups freshly milled Durum wholemeal flour, (or any other hard wheat). | 420 grams | 14.83 oz | 70.00% |
| 1½ cups "normal" wheat flour, | 180 grams | 6.35 oz | 30.00% |
| 1 teaspoon brown sugar, | 5 grams | 0.18 oz | 0.83% |
| 4 tablespoons olive oil, | 20 grams | 0.71 oz | 3.33% |
| 2 teaspoons salt, | 10 grams | 0.35 oz | 1.67% |
| 2 cups warm water, | 500 ml | 17 teaspoons | 83.33% |
| 1 cup wheat sourdough (if not available use rye sourdough), | 120 grams | 4.24 oz | 20.00% |
- Total Flour Weight:
- 600 grams
Percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the starter is not counted. This recipe was originally in grams and has been automatically converted to other measures.
Dough
Mix flours and salt.
In another bowl mix warm water, sugar and active sourdough. Now is the time to make sure your sourdough is indeed rearing to go, otherwise you might want to add a pinch of dry yeast to your sourdough-water if your philosophy allows it. Pour into well in flour and stir, carefully mixing in a bit of the flour. Cover and let rest for 2-4 hours.
Add the olive oil and mix into a dough. Knead for at least 10 Minutes. Put into a bowl and cover with a wet kitchen towel. Rest for about an hour.
Divide dough into 6 and form into balls. Put into a plastic container (dough balls can be oiled to prevent sticking to each other) or on a tray and cover with plastic wrap. Put into fridge until ready to use.
Each dough ball will make a 30 to 35cm pizza, depending on how thin you like your crust.
The dough can be made in the evening before Pizza day and stay in the fridge until you are ready to bake.
Since we have pizza in the evening, the dough will be 24 hours "rested". Leftovers of dough can be made into buns or bread or stay in the fridge for up to 4 days. Any longer and it gets too sour for my taste.
After baking:
We often use one crust to bake a German onion tarte (Zwiebelkuchen) for the next day and another one for an apple cake for dessert.
Side view:
and the "bottom"
Happy baking,
Carla
Replies
Hi Carla,
Looks delicious! Now zwiebelkuchen I can relate to! Used to go to a restaurant in Stuttgart where I lived and they had it on the menu, sat out in the cafe and enjoyed a piece of the kuche with a "phat" Dortmunder alte bier! I have a recipe for pizza that is a thin crust and used it at work when we had mushroom pizza on the menu, drizzled with truffle oil or we even did a version of French onion soup pizza! I hope to do a pizza post in the future for my site , sort of an intro to NY and surrounding area pizza's!
Jeremy
Hmmm - now that I loaded the pictures into your gallery here, I seem not to be able to make them show!
Carla, you have to move closer to the city to get me the pictures!
Jeremy
Carla, the images are not showing as you are only linking to the pages containing them.
To find the image's exact location you must right-click on the image (at the images page) and follow an option such as:
Internet Explorer: Right Click -> Properties -> An exact url will be shown in the Properties Box (copy this)
Firefox: Right Click -> Copy Image Location
Camino: Right Click -> Copy Image Location ... or Right Click -> View Image -> Copy the address in the address bar
Safari, Opera: Right Click -> Copy Image Address
Heres a [url=http://sourdough.com.au/learn/tutorial/image/]tutorial[/url] I made on the topic.
Yahooo - Maedi!
You are the Greatest!
I am sure I had that problem somewhere before where i put in the page instead of the image location ... now that I think of it. So hopefully now it will stick in my memory!
Yesterday I baked an even thinner bottomed one. Actually three!
Maybe binachifan will be tempted to put in his latest creation too. I give you a sneak pre-view here - I hope he doesn't mind
[img]http://de.geocities.com/bian_chi_fan/PICT1432.JPG[/img]
Ummm,Stupid question, was ist das?
Jeremy
Was ist das?
Which one?
If you mean the green photo above - that is bianchifans pizza with broccoli. He tried to make one with a VERY thin dough and sliced it up for us to see.
ssshhhhlurpp! Tks, Carla.
Now, where is he? Where is he? Markus, you just gotta share with us how you got the dough so thin!?? Did you blanch your broccoli first?
This thread is marvellous! But making me real sore! I was so busy this weekend (decorating cakes) that we had to get Pizza Hut yesterday for dinner. Far cry from yours, Carla and Markus'. Only consolation, the flavour was satay...which was ok.
When I get back out to where my Mom live in connecticut, I want to do a post of this famous pizzeria called Colony grill, it's a real working class Irish bar that has the thinnest crust pizza, ther method is using and old machine that was originally used to squeeze water from clothes after washing! They have become the real fashionable, "cool" place to go, that even the mercedes driving set make the trip from there expensive neighborhoods and immerse themselves amongst the blue collar types!(working class)
Last time I went they started putting chilies on the pizza, I love spicy food so I thought jalapneos are not even hot?[/url]http://upload.wikimedia.org/wikipedia/en/thumb/1/12/Jalapenyo.jpg/200px-...
When I get back out to where my Mom live in connecticut, I want to do a post of this famous pizzeria called Colony grill, it's a real working class Irish bar that has the thinnest crust pizza, ther method is using and old machine that was originally used to squeeze water from clothes after washing! They have become the real fashionable, "cool" place to go, that even the mercedes driving set make the trip from there expensive neighborhoods and immerse themselves amongst the blue collar types!(working class)
Last time I went they started putting chilies on the pizza, I love spicy food so I thought jalapneos are not even hot?[img]http://upload.wikimedia.org/wikipedia/en/thumb/1/12/Jalapenyo.jpg/200px-Jalapenyo.jpg[/img]
Instead they put serrano chilies a closer and hotter cousin![url]http://en.wikipedia.org/wiki/Serrano_pepper[/url] needless to say I was burining from my eyes to my ears, a good burn though, chased by some Budweiser beer, they don't have a good selection of that fermented beverage, so you make do with what you have!
So when I re-visit that 7th wonder of the pizzeria world, a shrine, I will take a pic of that stuff for all to see!
[url]http://www.roadfood.com/Reviews/Overview.aspx?RefID=1689[/url]
were in luck kids! they have websites praising them!, wow the world is changing! [url]http://brooklynmama.typepad.com/my_weblog/2006/04/the_colony_gril.html[/url]
I reckon we need a pizza picture thread.
But beware - us Europeans have a very good idea what is to go onto a pizza. And especially what is NOT going on a pizza!
Here in NZ I have seen things which made me worry a bit, like tinned spaghetti on a sweet dough with loads of cheese on top called "Original italian pizza" - in a pizza outfit in town
In general it seems here pizza is something where you do a bottom out of anything (even scone dough) and then just put on top whatever you find in the fridge.
In Italy you would be killed for lesser crimes...
Tinned spaghetti on a pizza? Tinned spaghetti alone is gross enough...puhlease!!
Tinned Pizza, gawd, that sounds like pizza hut's cardboard rendition!
Jeremy
Now hang on, pizza lovers! (And I second the congratulations to Carla on a deeeelicious thread!!!)
Tinned spaghetti, preferably with little sausages in it, is a favourite of my 3 & 4 year old sons!
Thanks for the photos, they look fantastically yummy!
Carol.
Carol, I bought back some tinned pasta when I visited Oz some time ago...for the kids. Boy! Are those stuff loaded with sodium! INVHO, I'd restrict your kids' consumption of it.
TP ... it is thoroughly ghastly! And their intake of it certainly IS limited. Especially with the little one's heart op and whatnot.
Did you notice how much salt is in your average supermarket-stocked loaf of bread?
Truly frightening.
Mind you ... today I made the boys a caramel slice ... but they know that it is 'sometimes food'! (I will send the rest of it to work with my husband tomorrow so I don't eat it all!!!)
Carol
[quote="SourYumMum"]
Tinned spaghetti, preferably with little sausages in it, is a favourite of my 3 & 4 year old sons!
[/quote]
I [b]do[/b] hope they grow out of it Carol!!
It's alright, Carla. The also love smoked salmon and mangoes, so they are little men of varied tastes, most of them good.
But I think we ALL like a treat sometimes! My preferred treats generally involve lots of cocoa ...
Carol.
Cocoa is a happy drug, lots of saratonin, my interrview with David Lebovitz we talked about it!
Mangoes are good, smoked foods aren't too many carcinogens, better some cured fish, gravlax![img]http://i3.photobucket.com/albums/y85/jergra/CIMG1360.jpg[/img] a dish from work, with fennel salad and raisin fennel from Amy's bread, did an interview with her on www.stirthepots.com
Jeremy
Jeremy,
My three year old son looked at your photo, pointed, and said, "That looks yum!" I quite agree.
I have planted a mango tree in my tiny backyard, much to my father's amusement because they get so enormous!
From 1990 - 1993 I worked in Hobart, Tasmania, which has great salmon farms ... and gee did I eat some!
Carol.
Did you recognize your lovly pizza bianchifan?
You know, that was the end of an experiment?
And not my best pizza cause ofmissing bubbles ans so on?
Only a plated noodle, some sort of Lasgne ?
TP, of course the vegetable was blanched, i've always a liitle stock in refrigerator , I love simple Pizza, with olives or broccoli or tuna or asparagus or feta cheese or only tomatoes
but always, always with mozarella on ground(sometimes buffalo, if available)
Jeremy, I die for your dish, but where's the salad?
beneath? under? ducked and covered?
Markus your flattering me!
Yes it's underneath the gravlax, shaved fennel, simple and delicious, it doesn't sell so we are changing it next week, Will make it with smoked salmon wrapped around a jicama, daikon radish and cabbage salad, kind of a "fusion" thing?
Jeremy
[b][color=green]P.S. Joined the http://www.der-sauerteig.com/ just going to pop my "ugly American" head in any time I want and say," hey! who wants to translate this stufff for me!"[/color][/b]
[quote="Jeremy"]
Markus your flattering me!
[/quote]
I hoped so...
Hey, fantastic food!
BUt I've problems with the new one..jicama?? daikon radish??
I know horse radish, I like salmon with wasabi..yumyum
[color=green]I've seen already, you've registered at Pöt, the billiest billy..the watcher of the one and only sourdough pureness imparative
Hey, talk in your american style, just as you like it. If anybody gots a crisis, not your problem..there were a few people in the past posting in english, and there are always people to answer.
Unfortunately some of them weren't seen last months.. [/color]:cry:
[quote="Jeremy"]
Yes it's underneath the gravlax, shaved fennel, simple and delicious, it doesn't sell so we are changing it next week, Will make it with smoked salmon wrapped around a jicama, daikon radish and cabbage salad, kind of a "fusion" thing?
[/quote]
Ah jicama - used to grow that stuff, but its so low in yield. Always just get one tuber for each plant and gotta watch out for visitors not eating the beans on top!! Try yacon instead, tastes very nice with smoked ham or salmon, sweet and crunchy, beats jicama hands down and is so easy to grow. Just like dahlias!
And daikon - it all bolted on me last winter, as the winters get too warm here now - lucky your president has decreed there is no global warming in America. We certainly have it here...
I love fennel, but I can believe it is not to everybody's liking. It actually tastes like something you know... (which is never a selling point).
Carla,
You are quite the gourmand! Jicama is abundant becaues we get i from our neighbor Mexico, it's great with watercress, red radish, cilantro chilies, avocado and orange segments!
I did a Roast cod for a special with hearts of palm, mushroom, avocado, tomatoes chilies, with citrus juice and olive oil, wow that was good and sold out!
Jeremy
[quote="Jeremy"]
Carla,
You are quite the gourmand!
[/quote]
Gourmet please!
[size=7]I know the difference mate![/size]
Carla,
Don't get testy with me, I'm making dinner right now! Under duress!
Preparing pork chops with a mixed Korean brown rice and multiple grains and rice:Jang Seng Mee as well some stirfried portabella mushrooms and some broccoli di rape!
[size=24][size=7]I know the difference mate![/size][/quote][/size]
gonna go blind squinting with all those tiny messages!
Cheers and bon appetit!
Jeremy
[quote="Jeremy"]
I'm making dinner right now! Under duress!
Preparing pork chops with a mixed Korean brown rice and multiple grains and rice:Jang Seng Mee as well some stirfried portabella mushrooms and some broccoli di rape!
[/quote]
Sounds so funny that you make dinner at 10.20 am!!
And rapa of all things. Should have sown some this spring, now its already getting too hot for it. It will bolt and make even smaller heads as it does anyway. But nice taste.
BTW.. ähh..furthermore I don't know jicama nor daikon..
what's about a tiny pm please?
bianchifan my dear,
google is your friend!
Just type in
"jicama"
"daikon"
"broccoli di rapa"
and you might get a really good overview.
Much better overview than if I sit here for 2 hours writing letters to you!
Wow, your sourdough pizza looks yummy! I am always exploring how to make different pizzas with sourdough. Thanks for you ideas! :)
I tried this for dinner and had fun playing with toppings...homemade balsamic hot chili sauce with golden raisins, slivered almonds, and a little mozzarella
another one with barbque sauce (an american thing and non vgetarians add meat, usually chicken) and cheese...will add carmelized onion next time
another with olive oil and zatar seasoning only
i baked differently though....a few minutes on a heated pizza stone at 500 F (American again...sorry) so that crust is just set...at this point i cooled thoroughly and put a bunch in freezer bags in my deep freeze for later...or top right away and return to my pizza stone to finish baking,,,,amazing chewy crust like the best brick oven pizza I have had
tonight my girlfriends are coming over, so i will do ahead crusts and they are bringing toppings and wine....i made a whole wheat one with herbs...just added marjjoram, basil, thyme about a teaspoon of each and substituted garlic salt for the salt
thinking about doing th white crust foccacia style by covering in chopped par cooked apples and walnut oil and letting rise one more time before baking, then drzzling with brown sugar and cinnamon before sliding onto the stone....yum dessert