August 23, 2023 - 6:34am
The Copper Mine Road Meat Lover.
The Copper Mine Road Meat Lover
Phase 1 the base.
The vitles, north of 2 lbs of dough. Cold ferment 48 hrs. Painted with watered down grandma sauce.
Share
The Copper Mine Road Meat Lover
Phase 1 the base.
The vitles, north of 2 lbs of dough. Cold ferment 48 hrs. Painted with watered down grandma sauce.
The Copper Mine Road Meat Lover.
Phase 2
The par-bake & cool down
The vitles, oven preheated to 450°F. Bake time for 16 minutes. Cool down on wire rack to room temperature.
The bake.
You comment about "watered down grandma sauce" gave me a chuckle. My husband says my grandma's sauce is watered down. I bet your delivery bribe was much appreciated.
Is is necessary to par bake the pan pizzas? My kids want me to make a pizza and I'm thinking pan is the way to go. And the sauce on the par-bake, is that so it doesn't dry out?
Thanks, so much. Yes my Brooklyn piasini mechanics enjoyed the pizza very much. They were very greatful.
Regarding par-bake. It is not 100% necessary to use a par-baked base. You could proof, top and bake all in one step. The benefits of par baking are a few. I list in order of importance.
1. The shorter bake time of a topped par baked base keeps the cheese from oiling off by the time the bread base in done
2. The par baked topped base is much less likely to stick to the pan and killing your hard work.
3. The par baked base can be held at room temperature or frozen with no degradation at all.
The down side. The par baked base can have a different texture reminiscent of store brought ready made pizza base. That is the trade off. This is were plain water or watered down sauce comes in. Wetting the top of the base before is par baked then letting it cool all the way to room temperature on a drying rack helps negate the negative effects of par baking. This is a pizziolo trick I learned.
I hope that explanation helps. I agree a good home pizza starting point is pan pizza.
The attached photo is the classic car I offered the bribe for help with. There is a long story behind my brother Mario's Corvette. I may share it with the group sometime.
Kind regards,
Will F.
Thanks for the detailed explanation. Sounds like par baking has more upsides than downsides. I had bought some KA pizza flour to make crackers with a few weeks ago, but I think I'll use it for pizza first.
That car is really nice looking. We have a big classic car group around here. My neighbor has two classics and I see other oldies driving around every so often. I've seen what looks like an old 1930s car from the old mafia movies, an old milk truck, and several other classics around here. They are definitely a treat to see!
Enquiring minds... Well we like to see pizza!
Smile...
Hawaiian pineapple nut quick bread. More to follow.