When someone say they like spinach on their pizza... well... let's do it
This 80% hydration beast is the highest hydration dough I've ever put in the
oven and it's the peak of my understanding and perfection of the skill
250gFlour 200gWater 6gSalt 2gYeast
This one had only 20 hours total fermentation... 18 in the fridge, 2 hours at room
temperature @ 24.5 °C. Spinach from the garden, cleaned and slightly boiled in
salty water for 45 seconds, then inside the frozen water with lemon. Too salty fresh
sheep cheese, salami and basil plus some olive oil.
The only thing that I could've done better is the spreading of the air inside because at
one end one of the corners ended up heavier than the other. I also need to change the
cheese I'm using... I buy it from the farmer and this one is just toooo salty. I need some
whole milk fatty and flavorful cheese
Not bad huh?
"Walk through all fear no matter what."
The following user(s) said Thank You: NL, Maquisard, Max.
24 hours in the fridge and then 2 hours at room temperature @ 24.5 °C so
a total of 26 hours. This is an exquisite pizza. I couldn't have imagined it would
turn so well. I sliced the mushrooms and baked the simple mushroom pizza
with olive oil, salt and pepper. Meanwhile, I "smoked" the red peppers and
removed the seeds from the pink olives. When the pizza was ready, the peppers
and the olives go on top. Then I got some fresh lettuce and spinach from the
garden, washed it and mixed it with a little lemon juice.
The balance of the flavors is incredible. The earthy flavor of the mushrooms,
the sweet red peppers, salty olives and then bitter and very slightly lemony
lettuce and spinach
I also had fried courgette for lunch earlier this week, but with plain tomatoes
on the side. It's sweetness is the perfect match for the fatty, salty, maturated
sheep cheese I sometimes buy from the market.
Taking it to the limit. Still 20% whole wheat, but with 85% hydration and I also
lowered the mixing time. It didn't go as planned, but at least it was bakeable
and edible. There is still more I need to learn, when I have time, but these
days I've learned that high hydration and to some extent mixing time and style
has nothing to do with the tenderness of the crumb. More skills to learn
The dough has partially lost its inside structure when I managed to put it in
the pan. Partially by handling since it was still sticky.
Mutti tomatoes, Italian Mozzarella di Bufala, red currant, basil and olive oil
Not 100% satisfied with this Italian cheese. Not enough flavor, but it's all I could find.