My second Daring Bakers' challenge was to make the ultimate pizza with my choice of toppings. Rosa was kind enough to provide the detailed instructions for this month's event. The goal was to toss the pizza dough up in the air like a professional. Rosa added an extra challenge: participants were to take pictures or film themselves during this process.
Sadly, tossing the dough was not a possibility for me. Gluten is what gives dough its elasticity; without it you're left with only one option: to roll out the dough.
The dough requires some advance planning. I made it the day before and it waited patiently its required 24 hours in the fridge. I was inspired by the fresh produce from my CSA for the toppings. My family enjoyed both versions and I hope you will too.
Don't forget to visit the rest of the Daring Bakers... You'll enjoy the creativity and originality. Thank you Rosa for your wonderful instructions and enthusiasm!
Here's the recipe for the pizza dough as it was given:
~ BASIC PIZZA DOUGH ~
Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart.
Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter).
4 ½ cups GF Flour Blend with xanthan gum or 1 cup brown rice flour, 1 cup corn flour, 1 cup oat flour, 1 ½ cup arrowroot, potato or tapioca starch + 2 tsp xanthan or guar gum
1 3/4 Tsp Salt
1 Tsp Instant yeast - FOR GF use 2 tsp
1/4 Cup (2 ounces/60g) Olive oil or vegetable oil (both optional, but it’s better with)
1 3/4 Cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C)
1 Tb sugar - FOR GF use agave syrup
Semolina/durum flour or cornmeal for dusting
1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).
2. Add the oil, sugar or agave syrup and cold water, then mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough.
3. Flour a work surface or counter. Line a jelly pan with baking paper/parchment. Lightly oil the paper.
4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).
NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.
5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball.
NOTE: If the dough sticks to your hands, then dip your hands into the flour again.
6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.
7. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.
NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil(a few tablespooons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.
8. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the number of desired dough balls from the refrigerator. Place on a sheet of parchment paper and sprinkle with a gluten free flour. Delicately press the dough into disks about ½ inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle the dough with flour, mist it again with spray oil. Lightly cover the dough round with a sheet of parchment paper and allow to rest for 2 hours.
9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible (500° F/260° C).
NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.
10. Press the dough into the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough).
11. Lightly top it with sweet or savory toppings of your choice.
12. Place the garnished pizza on the parchment paper onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes.
NOTE: Remember that the best pizzas are topped not too generously. No more than 3 or 4 toppings (including sauce and cheese) are sufficient.
13. Follow the notes for this step.
NOTE: After 2 minutes baking, take a peek. For an even baking, rotate 180°.
If the top gets done before the bottom, you will need to move the stone or jelly pane to a lower shelf before the next round. On the contrary, if the bottom crisps before the cheese caramelizes, then you will need to raise the stone or jelly.
14. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.
|Here are my recipes for two fantastic pizza pies. These delectable toppings can be made ahead of time and refrigerated until ready to use.|
Eggplant, Goat Cheese and Pine Nut Topping
1 eggplant, sliced thin and salted
olive oil spray
1/4 cup pine nuts
1/4 crumbled goat cheese
375F preheated oven
Coat a cookie sheet with olive oil. Spray the eggplant slices with olive oil on both sides. Spread the eggplant slices and pine nuts on it and bake in hot oven until cooked through and golden (about 20 minutes but watch it carefully so it doesn't burn.
Spread goat cheese on pizza crust, followed by the eggplant slices and the pine nuts. Bake the pizza in a really hot oven until cheese is hot and a little bubbly.
Balsamic Corn-Tomato Topping with Goat Cheese
1 1/2 cups sweet cherry tomatoes
1/2 cup fresh corn kernels
1 tablespoon olive oil
1 teaspoon herbes de provence
1/4 teaspoon salt
2 teaspoons balsamic vinegar
1/4 cup crumbled goat cheese
Preheat oven to 375F
Combine all the ingredients in a ceramic pie dish and bake for 30 minutes
Spread over the pizza dough followed by the goat cheese. Bake in a really hot oven until crust is crisp and topping is hot and bubbly (about 10 minutes).