Since this is Pi week, we decided to make some Pizza Pies!
The Missus made up some dough on Sunday, which we put in the fridge so it could do a nice long cold rise. We actually used Zippylip's cold rise dough recipe, which you can read about HERE.
Early last evening, I took out the dough so it could sit for a few hours and come up to room temp. We made enough dough for two large pizzas:
When the dough was up to room temp, we fired up the FrankenWeber pizza kettle, and The Missus and our neighbor friend manned the Kettle while I assembled the pizzas. We seem to have found the "magic" temp for the pizza kettle when we use regular AP flour, which is about 675 degrees.
First up was a pesto pizza. After hand tossing and stretching the dough:
Topped with fresh homemade pesto:
Then added some leftover rotisserie chicken, mushrooms, sun dried tomatoes, and a bit of fresh mozzarella:
Then into the kettle so it could cook:
While the pesto pizza was cooking, I started on the next pie, a Pizza Napoletana, which is a simple pizza with crushed San Marzano tomatoes, fresh mozzarella, and drizzled with extra virgin olive oil, with a touch of oregano:
After both pies had cooked, we added some fresh basil to the Pizza Napoletana:
Both pies were great, although the Pizza Napoletana was favored by all. We really liked this dough - it had a really good flavor and the outer crust had a good crisp that gave way to a lovely inner chew. The only thing we're going to change is to add about 25% more salt. Other than that, this dough is a keeper and thanks to Zippylip for sharing this great dough recipe.
The Missus made up some dough on Sunday, which we put in the fridge so it could do a nice long cold rise. We actually used Zippylip's cold rise dough recipe, which you can read about HERE.
Early last evening, I took out the dough so it could sit for a few hours and come up to room temp. We made enough dough for two large pizzas:
When the dough was up to room temp, we fired up the FrankenWeber pizza kettle, and The Missus and our neighbor friend manned the Kettle while I assembled the pizzas. We seem to have found the "magic" temp for the pizza kettle when we use regular AP flour, which is about 675 degrees.
First up was a pesto pizza. After hand tossing and stretching the dough:
Topped with fresh homemade pesto:
Then added some leftover rotisserie chicken, mushrooms, sun dried tomatoes, and a bit of fresh mozzarella:
Then into the kettle so it could cook:
While the pesto pizza was cooking, I started on the next pie, a Pizza Napoletana, which is a simple pizza with crushed San Marzano tomatoes, fresh mozzarella, and drizzled with extra virgin olive oil, with a touch of oregano:
After both pies had cooked, we added some fresh basil to the Pizza Napoletana:
Both pies were great, although the Pizza Napoletana was favored by all. We really liked this dough - it had a really good flavor and the outer crust had a good crisp that gave way to a lovely inner chew. The only thing we're going to change is to add about 25% more salt. Other than that, this dough is a keeper and thanks to Zippylip for sharing this great dough recipe.
