A random pizza recipe for you

[chivasREGAL]

Bored one night and tried this random pizza recipe I found online.

I'm telling you. It's fire. The most random thing happened to me all week that I know I will never regret. Tell me what you think, post some photos too and let me see your art.

Poolish:

Ingredient Metric Pounds %
Bread flour 220g 7.75oz 100
Water (70º F) 220g 7.75oz 100
Yeast instant 1/4 g Pinch 0.1
Combine all of the above ingredients and blend together to a
smooth consistency and cover so that no crust can form.
Allow to ferment overnight at room temperature.

Dough"

Final Weight
2015g (4 lbs 7 oz)
Ingredient Metric Pounds %
Bread flour 1000g 2 lbs 3.26 oz 100
Water (80ºF) 500g - 550g 1 lb 1.6 oz 55
Instant yeast 4g 0.14oz 0.4
Salt 26g 0.91 oz 2.6
Corn meal 10g 0.35oz 1.0
Savory oil mix* 35g 1.23 oz 3.5
Poolish 440g 15.5 oz 44
1. Mix all of the above ingredients on 1st speed for 4 1/2 minutes in a stand mixer.
2. Mix on 2nd (medium) speed for 2-3 minutes, slowly adding the savory oil.
3. Place dough in oiled container making sure that the internal dough temperature is
75° F. If it is not, place in a warm environment till that temperature is achieved.
4. Cover and let rest for 45 minutes, then give the dough a stretch and fold.
5. Cover and let rest for another 45 minutes, then divide the dough into 220g units.
6. Preshape the units round. Spray with some oil and cover with plastic so that no
crust can form and place in the refrigerator for later use. (Wait ideally 3 hours
before baking and store the dough like this for up to 2 days.)
7. Roll out dough to about 1/4" and place toppings on the pizza. Dust a peel with
cornmeal and load the pizzas into a 700°F wood-fired oven with an active fire
burning. Bake for 3-6 minutes, depending on preference.
########## Savory oil mix consists of olive oil, salt, pepper, crushed garlic and
spices of your choice.

 

[GreatFood40]

Bored one night and tried this random pizza recipe I found online.

I'm telling you. It's fire. The most random thing happened to me all week that I know I will never regret. Tell me what you think, post some photos too and let me see your art.

Poolish:

Ingredient Metric Pounds %
Bread flour 220g 7.75oz 100
Water (70º F) 220g 7.75oz 100
Yeast instant 1/4 g Pinch 0.1
Combine all of the above ingredients and blend together to a
smooth consistency and cover so that no crust can form.
Allow to ferment overnight at room temperature.

Dough"

Final Weight
2015g (4 lbs 7 oz)
Ingredient Metric Pounds %
Bread flour 1000g 2 lbs 3.26 oz 100
Water (80ºF) 500g - 550g 1 lb 1.6 oz 55
Instant yeast 4g 0.14oz 0.4
Salt 26g 0.91 oz 2.6
Corn meal 10g 0.35oz 1.0
Savory oil mix* 35g 1.23 oz 3.5
Poolish 440g 15.5 oz 44
1. Mix all of the above ingredients on 1st speed for 4 1/2 minutes in a stand mixer.
2. Mix on 2nd (medium) speed for 2-3 minutes, slowly adding the savory oil.
3. Place dough in oiled container making sure that the internal dough temperature is
75° F. If it is not, place in a warm environment till that temperature is achieved.
4. Cover and let rest for 45 minutes, then give the dough a stretch and fold.
5. Cover and let rest for another 45 minutes, then divide the dough into 220g units.
6. Preshape the units round. Spray with some oil and cover with plastic so that no
crust can form and place in the refrigerator for later use. (Wait ideally 3 hours
before baking and store the dough like this for up to 2 days.)
7. Roll out dough to about 1/4" and place toppings on the pizza. Dust a peel with
cornmeal and load the pizzas into a 700°F wood-fired oven with an active fire
burning. Bake for 3-6 minutes, depending on preference.
########## Savory oil mix consists of olive oil, salt, pepper, crushed garlic and
spices of your choice.

This is why I love this forum. thanks for sharing!

 

[lecroj]

Here is one of mine:
72 Hour Sourdough Pizza
DAY ONE:
3C King Arthur White Flour
1C Sourdough Starter (basically half flour, half water starter I keep at all times in the fridge (I order yeast from sourdough bakeries on Etsy)
1/4C whole wheat flour
1 1/2 cups cold water
1 tsp dry yeast
1T salt
1T Extra virgin olive oil
(need semolina flour for day 3)
Mix in stand mixer, should be slightly sticky but add flour if too sticky
Pull dough away from sides of the bowl, cover and let stand 2 hours
Next, drizzle some olive oil over the dough and in the bowl.
Cover the dough with a damp cloth and seal bowl with plastic wrap
refrigerate overnight.
DAY TWO:
Compress dough and fold from four sides to make a square
Compress and keep folding into a square about 10x
Dust with flour between folds and compression so it isn't too sticky
Cover the bowl with a new damp cloth and wrap it in plastic to prevent drying.
Let it rest outside the fridge for 2 hours, then refrigerate for one more day.
DAY THREE:
Remove the dough from the bowl and place it on a clean surface.
Divide it into 6 equal pieces for thicker pizza or 8 pieces for thin crust personal pizzas
Shape each piece into tight balls, place on oiled baking sheet and cover with plastic wrap
Let them rise for 4 hours until they're ready to stretch.
STRETCHING THE DOUGH FOR NEAPOLITAN STYLE:
Prepare a bowl of semolina flour- to lightly coat the dough balls.
Sprinkle a small amount on top of each ball before removing them from the tray.
Place each dough ball in the bowl of semolina.
Press each ball into semolina on both sides, avoiding the edges to help the crust.
Remove the dough ball from the semolina and gently shake off any excess flour.
Stretch the dough into an even circle.
Place the stretched dough on a wooden pizza peel, add sauce, cheese and toppings and bake as high as possible on pizza steel or stone. Turn once halfway through to get even cooking
DOUGH FOR FLATBREAD STYLE:
White flour each ball before rolling
Dock dough with a docking roller, so dough won't bubble as much in oven.
Place on a wooden peel and bake as high as possible on pizza steel or stone.
Turn once halfway through to get even cooking
For crust only, once cooled, vacuum seal each crust and save for later.
Top frozen dough with sauce, cheese and whatever and put in toaster on high until done (Pesto topped with steamed asparagus is awesome)

 

[lecroj]

Here is my easy beer dough recipe:
Award Winning Beer Pizza Dough (Makes 4 Small Pizzas)
Ingredients:
12oz Stella or Budweiser (for Stella need more than 1 bottle because its less than 12oz)
455g King Arthur Bread Flour
½ tsp yeast
12g salt
1tsp olive oil (plus extra for bowls)

Add beer, flour and yeast to stand mixer and mix until no dry flour remains.
Sprinkle salt all over the dough, cover with plastic wrap and let sit 10 min.
Mix 5 min then add olive oil and mix another 5 minutes.
Let rest, covered for 20 minutes.
Cut dough into 4 parts and put in oiled tupperware containers.
Store overnight in fridge and let warm to room temp when ready to make pizza.