Pizzas and Sauce

Today's Pizza crust:

700g WW Flour (I used 550g hard white and 150g hard red)

150g AP Flour

730g Water

300g Liquid Levain (2 hour build / 100% inoculant / 78F)

20g Salt

1.5g IDY

Used a slap-and-fold to mix. Bulk was 3 hours at 77F (3 folds at 30, 60, 90 minutes). Dough was divided, shaped into rounds, and rested in the fridge for 1.5 hours minimum. I stretched these by hand (they were wonderfully extensible, wholewheat's lower elasticity isn't missed at all- it makes shaping easier!) The flavor of the crust was very good, well-balanced, you couldn't even tell there was that much whole-wheat. Next time, I may try doing away with the yeast entirely, though, and giving a 4 hour bulk with an 8 hour starter build, time permitting.

Tonight I did five pizzas, clockwise from top: Cilantro sesame tuna, Margherita with capers, Spanish chorizo and kalamata olive, kale and mushroom, sweet potato with oil cured olives. Full pies of the Margherita and Cilantro sesame tuna are posted (recipe to follow!)

Margherita  Sesame cilantro tuna

Cilantro sesame tuna sauce: [[1/2 cup cilantro, rinsed and packed + 3 cloves garlic, chopped + 1/2 serrano chili + 1/4 cup water]] -> Blend. Simmer with 1 teaspoon dark sesame oil 3 tablespoons light sesame oil and 1/4 tsp salt until the water is gone. I topped with a can of tuna and 5 teaspoons toasted sesame seeds (Next time, I'd use closer to 7)

Margherita sauce: 12 ounces tomatoes, diced + 2 Tablespoons EVOO + 1 teaspoon Oregano, finely chopped + 3 cloves garlic, finely chopped + 3/4 teaspoon chili flakes + 3/8 teaspoon salt. Simmer together down to a sauce.

Happy Baking and Za-ing,

Walker