{"id":2553,"date":"2023-02-15T11:28:00","date_gmt":"2023-02-15T16:28:00","guid":{"rendered":"https:\/\/beansproutadventures.com\/?p=2553"},"modified":"2023-02-04T23:36:28","modified_gmt":"2023-02-05T04:36:28","slug":"great-homemade-pizza","status":"publish","type":"post","link":"https:\/\/beansproutadventures.com\/index.php\/2023\/02\/15\/great-homemade-pizza\/","title":{"rendered":"Great homemade pizza!"},"content":{"rendered":"\n<p>I found a <a href=\"https:\/\/www.weekendbakery.com\/posts\/pizza-dough-with-a-poolish\/\">great new pizza dough recipe<\/a>.<\/p>\n\n\n\n<p>Usually my homemade pizza dough is low on flavor, so a master-bread-baker friend recommended using some sort of pre-ferment (<a href=\"https:\/\/www.weekendbakery.com\/posts\/more-artisan-bread-baking-tips-poolish-biga\/\">discussion of different types<\/a>). I found an online recipe linked in the preferment article. The author seemed to know what they were talking about and it turned out super well!<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"927\" height=\"698\" src=\"https:\/\/beansproutadventures.com\/wp-content\/uploads\/2023\/02\/PXL_20230205_005121019.jpg\" alt=\"\" class=\"wp-image-2556\" srcset=\"https:\/\/beansproutadventures.com\/wp-content\/uploads\/2023\/02\/PXL_20230205_005121019.jpg 927w, https:\/\/beansproutadventures.com\/wp-content\/uploads\/2023\/02\/PXL_20230205_005121019-300x226.jpg 300w, https:\/\/beansproutadventures.com\/wp-content\/uploads\/2023\/02\/PXL_20230205_005121019-768x578.jpg 768w\" sizes=\"(max-width: 767px) 89vw, (max-width: 1000px) 54vw, (max-width: 1071px) 543px, 580px\" \/><figcaption>Mushroom, almost-caramelized onion goo, blue cheese, mozzarella, and olive oil. Soooo good! The middle was soft without soggy, and chewy. The crust was crisp (almost cracker-like. I rolled the dough a little too thin). The toppings were well-chosen, by sibling C.<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Pizza dough<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Poolish (preferment)<\/h3>\n\n\n\n<ul><li>100 g flour<\/li><li>100 g\/mL water<\/li><li>0.3 g yeast<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Dough<\/h3>\n\n\n\n<ul><li>250 g flour<\/li><li>120 g\/mL water<\/li><li>8 g salt<\/li><li>5 g yeast<\/li><\/ul>\n\n\n\n<ol><li>Mix poolish ingredients. Leave at room temp ~8 hours. If rising longer, can decrease yeast (0.2 g for 12 hour rise, 0.1 g for 16 hours).<\/li><li>Mix poolish with dough ingredients. Knead (7 min with stand mixer, 10-15 min by hand).<\/li><li>Divide dough into four portions and shape each into a ball. Oil and cover. Let rise 1 hour.<\/li><li>Flour hands, work surface, and dough balls. Press each flat, and stretch or roll into a circle 10 in in diameter.<\/li><li>Lightly top and bake 6 min at around 600\u00b0F.<\/li><\/ol>\n\n\n\n<p>If using a pizza stone (highly recommended), preheat the oven and stone 45 min before you baking the pizzas. The oven should be set to it&#8217;s highest temperature (around 550-600\u00b0F).<\/p>\n\n\n\n<p>If you don&#8217;t have a pizza stone, I have a workaround that seems to work well.<\/p>\n\n\n\n<p>Right before you want to bake the pizzas, when you start preheating the oven, heat a large cast iron skillet on the stove until very hot. Put it in the oven upside down. The thick bottom will act similarly to a pizza stone, but heating it on the stove is faster than heating in the oven.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"927\" height=\"698\" src=\"https:\/\/beansproutadventures.com\/wp-content\/uploads\/2023\/02\/PXL_20230205_004224444.jpg\" alt=\"\" class=\"wp-image-2555\" srcset=\"https:\/\/beansproutadventures.com\/wp-content\/uploads\/2023\/02\/PXL_20230205_004224444.jpg 927w, https:\/\/beansproutadventures.com\/wp-content\/uploads\/2023\/02\/PXL_20230205_004224444-300x226.jpg 300w, https:\/\/beansproutadventures.com\/wp-content\/uploads\/2023\/02\/PXL_20230205_004224444-768x578.jpg 768w\" sizes=\"(max-width: 767px) 89vw, (max-width: 1000px) 54vw, (max-width: 1071px) 543px, 580px\" \/><figcaption>Modelled after a Marshall Farm-to-Pizza flavor, this has tomato (turns out the liquid from canned diced tomatoes works well as a &#8220;sauce&#8221;), mushroom, Brussels sprout shreds, garlic, mozzarella, and spicy pepper. Officially it was supposed to have parmesan also, but we didn&#8217;t add that.<\/figcaption><\/figure>\n\n\n\n<p>We made this on the recent very cold day. It was 24\u00b0 in the afternoon and around 10\u00b0 in the morning.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I found a great new pizza dough recipe. Usually my homemade pizza dough is low on flavor, so a master-bread-baker friend recommended using some sort of pre-ferment (discussion of different types). I found an online recipe linked in the preferment article. The author seemed to know what they were talking about and it turned out &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/beansproutadventures.com\/index.php\/2023\/02\/15\/great-homemade-pizza\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Great homemade pizza!&#8221;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"_links":{"self":[{"href":"https:\/\/beansproutadventures.com\/index.php\/wp-json\/wp\/v2\/posts\/2553"}],"collection":[{"href":"https:\/\/beansproutadventures.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/beansproutadventures.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/beansproutadventures.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/beansproutadventures.com\/index.php\/wp-json\/wp\/v2\/comments?post=2553"}],"version-history":[{"count":4,"href":"https:\/\/beansproutadventures.com\/index.php\/wp-json\/wp\/v2\/posts\/2553\/revisions"}],"predecessor-version":[{"id":2561,"href":"https:\/\/beansproutadventures.com\/index.php\/wp-json\/wp\/v2\/posts\/2553\/revisions\/2561"}],"wp:attachment":[{"href":"https:\/\/beansproutadventures.com\/index.php\/wp-json\/wp\/v2\/media?parent=2553"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/beansproutadventures.com\/index.php\/wp-json\/wp\/v2\/categories?post=2553"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/beansproutadventures.com\/index.php\/wp-json\/wp\/v2\/tags?post=2553"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}