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divalycious
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Tomato & Mozzarella // Caramelized Onion & Burrata
Margherita Pizza on the Baking Steel Pizza Dough Source: Bon Appetit via Jim Lahey’s book: My Pizza. Note: If you buy Tipo 00 flour, this recipe comes together in seconds — each bag conveniently weighs 1000g, which is what the recipe calls for. Also, for those of you unfamiliar with the Lahey pizza dough, you need to plan ahead: the dough sits at room temperature for 18 hours before it can be used. Moreover, after the 18 hours, it benefits from some cold fermentation in the fridge. The 6 rounds of dough can be used over the course of three days. For this pizza you’ll need: tomato sauce (recipe below) fresh mozzarella (buffalo if you can find it) or burrata, sliced or roughly torn fresh basil equipment: Baking Steel, pizza peel, parchment paper (optional) Lahey Dough: 7 1/2 cups all-purpose flour (1000 grams) plus more for shaping dough 4 teaspoons fine sea salt 1/2 teaspoon active dry yeast 1. Whisk flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add 3 cups water; stir until well incorporated. Mix dough gently with your hands to bring it together and form into a rough ball. Transfer to a large clean bowl. Cover with plastic wrap and let dough rise at room temperature (about 72°) in a draft-free area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours (time will vary depending on the temperature in the room). 2. Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into 6 equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions. 3. Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour. Wrap each dough ball separately in plastic wrap and chill. 4. If you have a Baking Steel or pizza stone, place it in the oven and preheat your oven to 550ºF. Alternatively, just preheat your oven to high and line a baking sheet with parchment paper. Allow steel or stone to heat for 45 minutes. 5. About 20 minutes before baking, remove pizza dough from fridge and let rest on a lightly floured surface. 6. When ready to bake, place a piece of parchment paper on a pizza peel. Alternatively, sprinkle peel with cornmeal or flour. (Note: I know using parchment paper is kind of wimpy, but it prevents any kind of sticking to the peel and it allows you to not have to use any flour or cornmeal, which burn on pizza stones and steels after the pizza is removed from the oven.) With lightly floured hands, stretch dough out into an 11-inch circle — do this in the air or on your lightly floured work surface (however you feel comfortable) being sure to handle the dough as delicately as possible. This video might offer some guidance. Transfer round to peel (or sheet pan if you are not using a steel or stone). Spoon sauce in a light layer over the dough’s surface. Top with a light layer of mozzarella cheese. 7. If you are using a peel, shimmy the whole piece of pizza-topped parchment paper onto preheated steel or stone. Alternatively, place pan in oven. (Note: After about a minute or two, you can pull the piece of parchment paper from underneath the pizza (if you wish) or you can just let it char.) Cook for about 5 to 6 minutes if using peel or stone — it might take more or less time depending on your oven and on the size of the pizza you made, but start checking after 5 minutes. On a sheetpan, the pizza will probably take more like 7 to 10 minutes. 8. Remove pizza from oven using your peel — a pair of tongs might help, too. Transfer pizza to cutting board. Throw basil over top. Cut and serve. Barely Cooked Tomato Sauce Notes: This is just a modified version of the widely adored Marcella Hazan tomato sauce. The differences here are that the onion is sautéed until soft, there is the addition of garlic, and the sauce just takes less time to throw together — once the tomatoes hit the pan, they simmer for five to 10 minutes and the sauce is done. I have been making this sauce to serve with pasta. Just add a handful of freshly grated Parmigiano Reggiano, lots of chopped fresh basil and freshly ground black pepper. So fresh and delicious. 3 to 4 beef steak tomatoes 2 tablespoons olive oil 1/2 to 1 onion (depending on the size), diced to yield about 1/2 cup Kosher salt to taste 2 cloves garlic, minced 1. Cut a small “x” in the back of each tomato. Bring a large pot of water to a boil. Drop tomatoes into water and cook for about a minute. Remove tomatoes and plunge them into a bowl of cold water. When they are cool enough to handle, peel the skin and discard it. Chop the flesh into fine dice. 2. Meanwhile, heat the oil over medium heat. Add the onion and season it with a pinch of kosher salt. Sauté (or sweat — you don’t need the onion to brown or caramelize) the onion until it is soft and translucent, about five minutes. Add the minced garlic and the diced tomatoes. Season with more kosher salt. Simmer for another 5 to 10 minutes until the sauce is just slightly reduced. ********************************* Caramelized Onion & Burrata Pizza Pizza Dough Source: Bon Appetit via Jim Lahey’s book: My Pizza. For this pizza you’ll need: caramelized onions burrata basil (optional) equipment: Baking Steel, pizza peel, parchment paper (optional) Lahey Dough: 7 1/2 cups all-purpose flour (1000 grams) plus more for shaping dough 4 teaspoons fine sea salt 1/2 teaspoon active dry yeast 1. Whisk flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add 3 cups water; stir until well incorporated. Mix dough gently with your hands to bring it together and form into a rough ball. Transfer to a large clean bowl. Cover with plastic wrap and let dough rise at room temperature (about 72°) in a draft-free area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours (time will vary depending on the temperature in the room). 2. Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into 6 equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions. 3. Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour. Wrap each dough ball separately in plastic wrap and chill. 4. If you have a Baking Steel or pizza stone, place it in the oven and preheat your oven to 550ºF. Alternatively, just preheat your oven to high and line a baking sheet with parchment paper. Allow steel or stone to heat for 45 minutes. 5. About 20 minutes before baking, remove pizza dough from fridge and let rest on a lightly floured surface. 6. When ready to bake, place a piece of parchment paper on a pizza peel. Alternatively, sprinkle peel with cornmeal or flour. (Note: I know using parchment paper is kind of wimpy, but it prevents any kind of sticking to the peel and it allows you to not have to use any flour or cornmeal, which burn on pizza stones and steels after the pizza is removed from the oven.) With lightly floured hands, stretch dough out into an 11-inch circle — do this in the air or on your lightly floured work surface (however you feel comfortable) being sure to handle the dough as delicately as possible. This video might offer some guidance. Transfer round to peel (or sheet pan if you are not using a steel or stone). Scatter caramelized onions in a light layer over the dough’s surface. Top with a light layer of sliced/spread burrata cheese. 7. If you are using a peel, shimmy the whole piece of pizza-topped parchment paper onto preheated steel or stone. Alternatively, place pan in oven. (Note: After about a minute or two, you can pull the piece of parchment paper from underneath the pizza (if you wish) or you can just let it char.) Cook for about 5 to 6 minutes if using peel or stone — it might take more or less time depending on your oven and on the size of the pizza you made, but start checking after 5 minutes. On a sheetpan, the pizza will probably take more like 7 to 10 minutes. 8. Remove pizza from oven using your peel — a pair of tongs might help, too. Transfer pizza to cutting board. Throw basil over top. Cut and serve.
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