T65 amazing !!
Will post photos as able from my phone. Didn't have time to make baggies today but wanted to use this flour !! So made pizza. A wonderful experience. Unlike any other flour I've used in 40 + years of baking breads.
1 1/2 c warm water
1 tsp ADY
1 tsp salt
2 tsp sugar
2 Tbsp EVOO
1/2 c RImacinata
2 1/2 c T 65
Stir vigorously , Place in bowl with lots of EVOO. Let rest for 1 hr. Take out and fold gingerly . Let rest 30 minl Spread out with a dimpled surface on a buttered ( this is very important to use butter if you want the Detroit pizza rich crust flavor) large thin cookie sheet. Let rise till puffy. Brush with EVOO and let it pool as if making focaccia. Bake blind crust in preheated 500 degree oven 10 min or till lightly brown. Remove top with grated whole milk mozz ( important use cheese first to preserve crust appearance) then top with more toppings and last sauce. Bake 7 min. Yum. Hopefully pics to follow.,
Comments
Seriously nice. Glad the T65 is working out!
d.
It is definitely the very best pizza I have ever made. We couldn’t believe the flavor of the baked crust. And… we have leftovers! I have no idea why some pics come out upside down. Dumb TFL! Anyway baggies hopefully this weekend. So glad you posted. I need to weigh next time I make this crust but if it’s this seriously good with the “ scoop and dump” method not really a priority.c
Once you put it in the pan, how long would you say it took to rise?
I didn’t pay too much attention but probably 30-45 min at most. The initial rise was really fast in one hour it had filled a 2 qt bowl! It was folded once and rounded on the counter and left for about 15 min to relax and it was rising quickly again! So I buttered the pan and lifted it over and lightly dusted with flour and used my fingertips to gently pat/ stretch. Very responsive easy to stretch. I don’t think you can make a mistake with this flour as long as it’s a reasonable time . Please post if you do try this. C
I really want to but right now I am typing with floured hands after pre-shaping my 9th and 10th baguette in 9 days, with two more to go tomorrow so, while I have some slow-cooked mushrooms in the fridge crying out for exactly this kind of base, I think my partner and I can do with dough-free dinners at the moment!!!
As you know, I have been testing baguette timings and Benny wanted a sourdough comparison. And, when Benny wants a sourdough comparison, Benny gets a sourdough comparison!!
Never fear, though, when these next few baguettes are done, I think this might be on the cards!
Here is a similar 'pizza in teglia' I made a month ago for a pizza night. The one you see here* had a rather long ferment and long retard and was a ~2.5 day process all up. Bloody delicious and a great structure but, yeah: almost 3 days in the making!
pizza_night_01.JPG
I had wanted to include some semola in the dough (I love semola!) but the bag arrived a few days too late so I've been wanting to re-visit with that addition. For this dough, I used Caputo Saccorosso flour, at 13% - bought especially for this pizza night. (It was my partner's birthday and, when we've had to cancel our trip away due to lockdown and the request is for 'pizza', Dan of course spends the few next week sourcing flours and cheeses and meats and making sauces and testing doughs. Why do something when you can overdo it?)
* - Apologies for the lack of detailed shots - as you can see, the kitchen was a whirlwind of activity at the time, baking two different types of pizzas with 2 different tomato sauces, 6 different combinations of toppings and we were about to sit down to eat the large pizza, divided up as our 'entree'! (It looks plain but minutes later is was topped with some fresh basil and some greens, as appropriate!)
Gorgeousness !! What are the toppings on that beauty at the bottom ? Fresh Mozz and fresh tomatoes and mushrooms and ??? I've gone back to using fresh mozz but the solid kind not packed in water. It was just too wet. I never think to take it out and drain it well. I also never think to make my crust ahead of time. But with this new flour and your long ferments I can see I am going to have to get my act together. :) c
From the left, we had:
The base was dry-baked (no oil) first and then topped with a home-made tomato sauce, which I had slow-cooked the day before and then left in the fridge with some addtional basil and garlic cloves to infuse and intensify.
The two round pizzas are on my own 'pita'/Lebanese bread-style bases - very thin. The back left is my mushroom and provolone, with some basil and a little onion, and the front-right one is my partner's sopresso, pepperoni (both mild) and buffalo mozzarella one.
Yes, if you have been doing the (very) simple maths, that's all for two people! Not pictured is the third 'main course' pizza with a bit of all the vegetables - mushroom, eggplant, onion and zucchinni - and a little of both the buffalo mozzarella and the provolone. Of course, we had plenty of left overs but they were nearly as delicious reheated (or not!) over the next two days!
And the buffalo mozzarella is indeed the kind sold in a tub, in liquid. I read about how you MUST take it out to drain before hand but we never have and yet we live. (And embarrassingly well, as you can see!) We've never had a problem with it being too wet as generally we don't add too much. My partner may have gone a little overboard, this time, though! You can see on the very front right strip - that's five moderate sized pieces and there are no great pools of brine or melted cheese to ruin our day and burn our mouths. We nearly never user either dry or cow's milk mozzarella anymore as we simply prefer the fresh buffallo version and prefer provolone (dolce) to the drier mozzarella. The two in concert provide a much better - for us - harmony of flavours and either has enough flavour to be used alone, while we find the standard, low-moisture cow's milk mozzarella (or even the fior di latte) to be a little 'meh' for us.
d.
OMG Dan, that looks incredible and I love the toppings you prepared for it. Your partner is so lucky to have you baking/cooking for them. Let me know the next time you’re making pizza I’ll swing by for a slice!
Benny
Bring some of your focaccia (still on my to-bake list!) or, really, any of your bakes!
Deal.
Looks delicious Caroline!
Benny
Everything about this flour is exceptional. Thank you. c
Re-thinking that $60 delivery charge, Benny?
LOL no, that’s just too much to stomach, it costs more than 3 times the cost of the flour to deliver it. And to make things worse 1 CAD only buys 0.788 USD.
With shipping mine went from $2 a pound to $3 so not too bad. A tip on a great way to reheat pizza. I wish I could remember whose blog I saw this on but it has been a game changer. Take out a heavy skillet and a lid that fits. Set it over your lowest heat or use a simmer plate. Leave it alone. You won't believe how wonderful it heats up and the bottom gets really crisp and the cheese gets melty again. Of course if you like cold pizza for breakfast then ignore this !!!
Yes - I was only kidding, of course : )
I am often beset by equal measures of incredulity and envy when I read about such an such an item being cheap and coming quickly with free delivery. That's . . . not usually a thing in Australia.
We do get something shipped free - usually if we spend somewhere over $100 - $200 AUD and the items aren't too bulky and it's not interstate, but the oft-repeated suggestions that 'you can easily get it online!' fall a little flat when 'easily' is decidely not accompanied by affordably!
d.
https://www.google.com/search?q=best+french+bakeries+toronto&oq=french+bakeries+toronto+&aqs=chrome.1.69i57j0i22i30.19741j0j7&sourceid=chrome&ie=UTF-8
I bet you can get some T65 from a patisserie. There look to be some lovely ones. Use your MD status to help you along and buy something lovely .
Thank you Caroline, there is one bakery not too far from me, I may swing by and make an inquiry. I suspect however, that most bakeries in Canada proudly use Canadian flours, but it doesn’t hurt to ask.
Benny
Hi Benny - I've been buying T65 from Stan Ginsberg at NY Bakers. He's shutting business down in a few weeks but he's still got inventory.
https://nybakers.com/index.php?main_page=product_info&cPath=23&products_id=99
Thanks for pointing that out, however, living in Canada the shipping from the US is prohibitively expensive regardless of where I look.
Benny