43 minutes ago, Chris Hennes said:Genovese Pizza (Inspired by Pietro Parisi) (KM p. 290)
on
Artisan Pizza Dough (KM p. 54)
This is the first time I've made the "Artisan" pizza dough -- for them this style is a sort of catch-all for various cheffy non-Neapolitan, non-New York medium crust pizzas. The dough is 72% hydration, 3.2% fat, poolish-based, high-gluten flour dough with a one day cold proof: it's delicious, and quite easy to work with. I'll keep this one in the rotation.
The pizza toppings are basically French Onion soup (or a really fancy cheesesteak!). The "sauce" is browned onions deglazed with brandy, for the (optional) cheese I used Gruyere, and on top of that they call for shredded braised short ribs. I actually made this recipe specifically to use up some oxtail I had in the freezer, so I cooked it sous vide at 140°F for 100 hours (actually only 97, hopefully the 3% reduction didn't have a deleterious effect on the finished product
). It baked for five and a half minutes at 480°F with full convection. Overall it was successful: these toppings are probably not going in the regular rotation (I'm out of oxtail now), but if you're eyeing the recipe in the book and aren't too weirded out by its non-pizza-ness, I suggest giving it a go.
I really love their Artisan dough. Once these flours I ordered come in tomorrow and Thanksgiving is over I’m going to have a lot of fun with this dough.
Pizza looks good! I may nees to try these toppings.
