The first nite of pizza was pretty good - the dough turned out alright, even though I was nervous about the stickiness (I added extra flour while it was still in the Cuisinart, but it still came out sticky). Rose a bit on the kitchen counter for it's 1+ hour. Patted out VERY nice! Topped it with Mid's pizza sauce, homegrown oregano, fresh mozzarella, sliced pepperoni (that's the stripes you see in the cheese), and then some shredded moz we had in the fridge. Drizzled with a little olive oil. Slid if off the back of a pan (dusted with cornmeal) onto the pizza stone. Baked it 8 minutes. Voila! GREAT STUFF!!
I DID cheat in that the recipe said to slide it onto the stone with only sauce on it, bake for 5, take it out, top it, slide it back in, bake for 5 more minutes. Who're they kidding!? I don't have a pizza peel, and even if I did, I don't want to risk bringing it out of the oven and trying to get it back in - I'm sure it'd stick to something!
After the pizza came out I topped it with some torn basil from the backyard. Maybe could've let it cool a bit more, since the basil turned black, but that's ok - was still VERY good!! And who wants cooled pizza!?!?!
Thursday nite's pizza was so good, and had brought up some questions, that I decided what the hell, let's do it again!!
Brett had asked if I could make it whole wheat. Since the crust recipe calls for very light cake flour to keep the crust light and airy, and for the speedy rising, this made me nervous. I had some half stone ground whole wheat/half all purpose flour left over from something I did awhile back, so I used one cup of this for part of the 1 3/4 cup all purpose flour - and then also used the called-for 1 cup of cake flour.
Since I was nervous about the whole wheat dough, and since I'm also experimenting with freezing raw dough (something I've never done before), I decided to make another batch of the regular dough. This time I didn't bother to measure the yeast, salt or sugar - I want to get to where I'm comfortable with the recipe and just wing it.... Pinches of salt and sugar, and most of the pack of yeast - the dough turned out great!
And since I now had FOUR rounds of dough on my pan, and I was nervous about the rising, I put the pan on the stove top (the night before I left it on the countertop). Remember - this recipe calls for heating the oven (with pizza stone) at 500F for an hour - so there was extra warmth over at that part of the kitchen!
Weeeeell, the oven might've been a little TOO hot for direct-rising of the dough - those over the back burner actually cooked just a little on the outside of the dough, so I had to tear that part off. Not MUCH loss, but it involved deflating one of the wheat doughs quite a bit. I'd decided to turn one into focaccia anyhow (oh yeah, before rising it on the pan, I put 1/2 the wheat dough back in the Cuisinart with a clove of garlic and some rosemary, parsley and thyme). So I opted to make the smaller whole wheat focaccia and the regular size regular pizza.
Topped the focaccia with olive oil and course salt, and the pizza with the same toppings as the night before, plus snipped up sun dried tomato. Here's what resulted:
The focaccia, which I sprinkled with oregano after it came out, turned out a little flat in the middle, and fairly chewy overall. I think it needed a little more rising after I tore off the cooked dough? The flavor was good, but could've definitely used more of all the herbs!!
The pizza was really good!! The sun dried tomatoes were caught by the Brett-filter, even though they were snipped small. He didn't mind the flavor, but the texture kind of threw him off. Not so much that he said I wasn't allowed to use more in scrambled eggs the next morning - so that's good!
We'll definitely be doing more of this dough real soon! 'Sides, there's three blobs of dough in the freezer - that'll be fun to experiment with!