5 minutes ago, Chris Hennes said:Second-Chance Levain Detroit-Style Dough (KM p. 81)
This is a recipe where the second-chance levain method really shines. The original Detroit dough is just a simple direct dough: adding the inactive levain gives the dough a great depth of flavor without compromising the texture of the crust. I've also come to the conclusion that their baking times for the Detroit dough are off. Their recipe calls for baking at 480°F for 20 minutes when using a convection oven, but I'm baking for literally half that. I pulled tonight's pizza after ten minutes, and I'd say it was perfectly cooked.
The toppings tonight are a riff on their "Spring has Sprung Pizza" (KM p. 308) -- their recipe uses ricotta as the "sauce", pizza cheese next, and has asparagus and morels on top, plus an egg put on halfway through baking. I didn't have enough ricotta, so mine is a half ricotta/half creme fraiche sauce. Also, it's not spring here in the northern hemisphere, so no morels, I used oyster mushrooms. And no egg, because I didn't think it would work well on a Detroit-style crust. Still, it was delicious: I don't know where Imperfect Foods got these asparagus, but they were enormous, and fantastic.
What size pan are you using? I’m getting one for xmas.
