Next Step In My Pizza Journey
Having a couple of friends over for lunch tomorrow and I'm a little bit nervous as it will be the first time making pizzas for anyone other than Ann and myself. Making 3 pies, 2 of which I've made before; a Magherita with some calabrese salami, one with a garlic white sauce, caramelized onions, cremini mushrooms, and provolone, and a new one which is a burst cherry tomato with shallots and herbs. For the new one you make the sauce in the pizza oven while it is heating up to cook the pizzas. I decided to do it a day ahead which may have been a mistake as I may not have enough left for tomorrow. 🤔
Thinly sliced shallots and garlic, some red pepper flasks, olive oil, and salt in the pan, cherry tomatoes, rosemary, and thyme to the side.
The shallots and garlic go into the pizza oven for a couple of minutes until soft, then the tomatoes, herbs, and water are added and back in the oven until the tomatoes are bursting and getting a little charred.
Finished sauce.
I'm using Vito's "next level poolish" dough recipe which is 70% hydration. It was a little tough to work with but I followed another of his videos on how to deal with sticky dough and it came together nicely. The only deviation from his recipe is that I'm doing a 4 day cold fermentation. This is what the dough looks like today. I'll take it out of the fridge early tomorrow morning to ball and then take the balls out of the fridge about 2 hours before I'm ready to shape and cook. Can't wait. More pictures to come tomorrow.
Thinly sliced shallots and garlic, some red pepper flasks, olive oil, and salt in the pan, cherry tomatoes, rosemary, and thyme to the side.
The shallots and garlic go into the pizza oven for a couple of minutes until soft, then the tomatoes, herbs, and water are added and back in the oven until the tomatoes are bursting and getting a little charred.
Finished sauce.
I'm using Vito's "next level poolish" dough recipe which is 70% hydration. It was a little tough to work with but I followed another of his videos on how to deal with sticky dough and it came together nicely. The only deviation from his recipe is that I'm doing a 4 day cold fermentation. This is what the dough looks like today. I'll take it out of the fridge early tomorrow morning to ball and then take the balls out of the fridge about 2 hours before I'm ready to shape and cook. Can't wait. More pictures to come tomorrow.
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