|Egnatius' Homemade Mozzarella|
Two nights ago I made some pizza for a bunch of friends. The pizza seemed to go better than ever before. I didn't get any pictures (I was making pizza for 8 people and trying to juggle the timing). I learned a number of things that I thought I would share.
The last time I made pizza for 8 people (bread baking day), one of the people I was teaching had worked at a pizzeria for a few years in between undergraduate and graduate school. He taught me how to shape pizza dough so that it has fluffy edge of crust. The method he taught me was to make a circle of finger indentations in a circle about 1-1.25 inches from the edge. Then, stretch the interior of the dough by flipping it from one hand to the other. This is the way that the make the lovely Neapolitan pizza at the pizza place near school. It also is the way that Eric seems to make it in this video. I am looking for another video that might have some better footage of the same technique.
|Pizza with Heirloom Tomatoes|
The second set of dough that I made, I forgot to make the starter beforehand. Instead, I used some fruity-smelling whole wheat starter that passed the float test (226g to replace the starter). I then compensated for the added whole wheat by making the 50g of whole wheat into bread flour. They were a little heavier, but still delicious.
The party was lovely. Sue and her husband plus Egnatius, another friend from my program, and her sister. The friend from the program brought over a lovely Zinfandel.
I suggest that if you have the chance, try the new version of the pizza dough. It is fantastic. I also used the pizza sauce recipe from Peter Reinhart's Artisan Breads Every Day (p. 70). It was fantastic. Here is a modified version of the recipe (this is the recipe I used):
- 1 can crushed tomatoes (28oz)
- 1/4 teaspoon freshly ground white pepper
- 2 tablespoons fresh basil, roughly chopped
- 2 teaspoon dried oregano
- 5 cloves pressed garlic
- 1 tablespoons red wine vinegar
- 1 teaspoon salt