For The Squares
For the Squares: Chicago Tavern-Style Pizza
Pizza
Ingredients:
365g high-gluten flour (King Arthur Flour Sir Lancelot or Ardent Mills Kyrol)
13g (4 teaspoons) cornmeal (just use your very cheap Quaker yellow cornmeal, not something medium-grind or fancy)
5g (1 1/4 teaspoons) sugar
5g (1 teaspoon fine) salt
2g (1/2 teaspoon) SAF instant yeast (red label)
185g ice-cold (~35˚F / 2˚C) water
30g olive oil, plus more to store
Sauce
1 tablespoon unsalted butter
1 tablespoon olive oil
4 garlic cloves
85g (3 ounces) tomato paste
14 ounces peeled tomatoes with juice (hell, get the San Marzanos if they’re on sale)
1 ½ teaspoons Marmite
1 tablespoon fish sauce (Three Crabs brand or bust)
1 tablespoon red wine vinegar (plus more to taste after blending)
1 ½ teaspoons sugar
¾ teaspoon fine salt (plus more to taste after blending)
1 ½ teaspoons dried basil
1 ½ teaspoons dried marjoram
1 ½ teaspoons dried oregano (grab Mexican oregano if you can get it)
Directions:
1. Add the dry ingredients to the bowl of a food processor fitted with a dough blade and pulse to combine.
2. Clear the sides of the processor bowl with a spatula and pour in the oil and water along the sides.
3. Run the processor (on the dough setting if yours has it) until the dough begins to cohere and run above the blade. Count to 30, then stop the processor and wait for 20 minutes. (If you’re in the middle of dry winter in the Midwest, and the dough won’t form up, keep a squeeze bottle of water and give it an extra splash or two while the processor is running to help things along.)
4. Free the dough from the blade and process again, for 40 seconds.
5. Remove the dough and form into a ball. Divide the dough into two equal balls roughly 295g each and form those into individual balls.
6. Oil the balls lightly and place each into a 32-ounce deli container. Close the lid and label with the date.
7. Ferment the dough in the fridge, at the very least overnight and at the most aspirational 7 to 10 days. Most of my pies average 4 to 5 days of fermentation. (I’ve kept dough for a month to see what would happen. It PSSSHHHH’d like a pop can and baked up into something very tasty and fermentation-forward.)
8. The night before you want to bake, remove the dough containers from the fridge and let them warm to room temperature, 2 to 3 hours.
Then roll out the dough to a 14-inch round and dock on both sides with a fork or dough docker. Store the rolled and docked sheets between sheets of nonstick parchment5 and keep in the fridge overnight, uncovered. A pan under the stack will make it easier to move in and out of the fridge. This is called "curing," and it’s the difference between a pretty good tavern-style pizza and a fantastic one. If you go past 24 hours of curing, the dough will begin to get brittle and curl. So only cure if you’re looking to bake the next day.
Sauce
Heat the butter and oil and fry the garlic until it just starts to take on color.
Add the tomato paste, nestle the garlic in it above the heat, and cook until the paste begins to darken, about 5 minutes.
Add the tomatoes and juice and stir.
Add the Marmite, fish sauce, vinegar, sugar, and salt, and simmer, stirring frequently, for 40 minutes.
Add the basil, marjoram, and oregano and cook another 5 minutes.
Blend the sauce with an immersion blender and taste. If you need anything, it’s probably more vinegar. Sometimes it’s more salt. On occasion, I’ve added a little honey or agave nectar to round out the sweetness. Really, really, really sweet pizza sauce is a South Side thing. Nothing wrong with that, but I’m on the North Side.
If not using immediately, refrigerate and take out of the fridge an hour before using.
Source: https://newsletter.wordloaf.org/for-...-tavern-style/
Pizza
Ingredients:
365g high-gluten flour (King Arthur Flour Sir Lancelot or Ardent Mills Kyrol)
13g (4 teaspoons) cornmeal (just use your very cheap Quaker yellow cornmeal, not something medium-grind or fancy)
5g (1 1/4 teaspoons) sugar
5g (1 teaspoon fine) salt
2g (1/2 teaspoon) SAF instant yeast (red label)
185g ice-cold (~35˚F / 2˚C) water
30g olive oil, plus more to store
Sauce
1 tablespoon unsalted butter
1 tablespoon olive oil
4 garlic cloves
85g (3 ounces) tomato paste
14 ounces peeled tomatoes with juice (hell, get the San Marzanos if they’re on sale)
1 ½ teaspoons Marmite
1 tablespoon fish sauce (Three Crabs brand or bust)
1 tablespoon red wine vinegar (plus more to taste after blending)
1 ½ teaspoons sugar
¾ teaspoon fine salt (plus more to taste after blending)
1 ½ teaspoons dried basil
1 ½ teaspoons dried marjoram
1 ½ teaspoons dried oregano (grab Mexican oregano if you can get it)
Directions:
1. Add the dry ingredients to the bowl of a food processor fitted with a dough blade and pulse to combine.
2. Clear the sides of the processor bowl with a spatula and pour in the oil and water along the sides.
3. Run the processor (on the dough setting if yours has it) until the dough begins to cohere and run above the blade. Count to 30, then stop the processor and wait for 20 minutes. (If you’re in the middle of dry winter in the Midwest, and the dough won’t form up, keep a squeeze bottle of water and give it an extra splash or two while the processor is running to help things along.)
4. Free the dough from the blade and process again, for 40 seconds.
5. Remove the dough and form into a ball. Divide the dough into two equal balls roughly 295g each and form those into individual balls.
6. Oil the balls lightly and place each into a 32-ounce deli container. Close the lid and label with the date.
7. Ferment the dough in the fridge, at the very least overnight and at the most aspirational 7 to 10 days. Most of my pies average 4 to 5 days of fermentation. (I’ve kept dough for a month to see what would happen. It PSSSHHHH’d like a pop can and baked up into something very tasty and fermentation-forward.)
8. The night before you want to bake, remove the dough containers from the fridge and let them warm to room temperature, 2 to 3 hours.
Then roll out the dough to a 14-inch round and dock on both sides with a fork or dough docker. Store the rolled and docked sheets between sheets of nonstick parchment5 and keep in the fridge overnight, uncovered. A pan under the stack will make it easier to move in and out of the fridge. This is called "curing," and it’s the difference between a pretty good tavern-style pizza and a fantastic one. If you go past 24 hours of curing, the dough will begin to get brittle and curl. So only cure if you’re looking to bake the next day.
Sauce
Heat the butter and oil and fry the garlic until it just starts to take on color.
Add the tomato paste, nestle the garlic in it above the heat, and cook until the paste begins to darken, about 5 minutes.
Add the tomatoes and juice and stir.
Add the Marmite, fish sauce, vinegar, sugar, and salt, and simmer, stirring frequently, for 40 minutes.
Add the basil, marjoram, and oregano and cook another 5 minutes.
Blend the sauce with an immersion blender and taste. If you need anything, it’s probably more vinegar. Sometimes it’s more salt. On occasion, I’ve added a little honey or agave nectar to round out the sweetness. Really, really, really sweet pizza sauce is a South Side thing. Nothing wrong with that, but I’m on the North Side.
If not using immediately, refrigerate and take out of the fridge an hour before using.
Source: https://newsletter.wordloaf.org/for-...-tavern-style/
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