THE PIZZA CHALLENGE
The latest challenge is pizza. The main rule this month is I have to toss the pizza dough and make 2 crusts with the below dough recipe. This is a broken up into two days on day 1 you make the dough on day 2 you toss the pizza and bake. This was my first time ever tossing pizza dough or making pizza dough from scratch. The dough was very easy to make and it was fun coming up with topping ideas. I made 3 different types of pizza. Stuffed Crust White Pizza , Chicken Sausage, Mushroom and Olive Pizza & a Veggie Pizza!
Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart.
I also used some Italian chicken sausage which I sauteed in a dry pan.
After it is done cooking I drained it on a paper towel.
I sauteed the mushrooms in the same pan I had cooked the chicken sausage in. I get the pan really hot and allow the mushrooms to release the water. The pan will have a lot of liquid from the mushrooms ,but let it continue to cook and the water will evaporate.Add salt and pepper to taste.
Another topping I had was some fresh broccoli which I cut into bite sized pieces
Black Olives were another topping I drained off the liquid and cut into slices.
9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible (500° F/260° C). NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.
The stuff dough after I pre-baked the dough and topped with riccota, fresh mozerella and parmesean.