Home made pizza

Was out of yeast last night . Looks like it’s going to be a pizza Monday. Dough started this morning .
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I did a 24hr dough rest at 70f room temp. The crust was delicious. 50/50 bread flour & all purpose.
I have a couple things to tweak but that was a good start for 2022
 
Did you cut fresh jalapeño slices?
If so did you leave the seeds and the inner flesh intact?
I did cut fresh slices. I removed the seeds and part of the hot white flesh. I like a little heat
-it seems the emoji don’t show up anymore. That’s odd
 
I did cut fresh slices. I removed the seeds and part of the hot white flesh. I like a little heat
-it seems the emoji don’t show up anymore. That’s odd
I'm going to have to get a jalapeño to add to our next pizza night!
 
Anyone have a good gluten free dough recipe?
What I'm seeing have a really high hydration rate and a make and bake method.
I have a friend in my class tomorrow that is intolerant and would like to surprise her.
I'm thinking
Bob's red mill GF flour.
75% Hydration
Salt
Yeast
EVOO
Mix, hydration rest, mix, rise till ~ 1.5 x, divide and refrigerate for a day.
Then form and pre bake before topping.
Thoughts?
 
Anyone have a good gluten free dough recipe?
What I'm seeing have a really high hydration rate and a make and bake method.
I have a friend in my class tomorrow that is intolerant and would like to surprise her.
I'm thinking
Bob's red mill GF flour.
75% Hydration
Salt
Yeast
EVOO
Mix, hydration rest, mix, rise till ~ 1.5 x, divide and refrigerate for a day.
Then form and pre bake before topping.
Thoughts?
That is essentially what I do. After the first rise I punch it down, wait 2 hours for yhe second, firm it and bake it.

If she is really intolerant* then she still can't eat it unless there is no gluten anywhere in the building. Ask her.

*Joke: I wish people were more tolerant...
 
I think I'll go thin crust and pre-bake the shell
 
Let the game day festivities begin!
Deep dish in cast iron.
Making Seitan next that will eventually end up on the smoker with some Sweet Baby Ray's on the finish.
Then onto a toasted roll with slaw.
 

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