Roasted Tomato Pizza

by A.J. Coltrane

We had a hodge-podge of tomatoes left over from our tomato tasting on Wednesday, so Thursday night was pizza night featuring the stragglers. (Mostly Roma, Oregon Spring, and Sweet Million.)

I cut the tomatoes into pieces, then roasted them with a little salt and olive oil as part of warming up the oven: […]

Grilled Flatbread With Pesto And Goat Cheese

by A.J. Coltrane

Or Pesto and Goat Cheese Grilled Flatbread? It definitely featured pesto:

The dough formula: 400g Bread Flour, 240g vaguely warm water, 9g kosher salt, 8g extra virgin olive oil, 1.5 tsp instant yeast. (60% water, 2.25% salt, 2% oil)

Those are very “normal” ratios. It was basically a grilled pizza dough. […]

“00” Flour Pizza

by A.J. Coltrane

Another “00” flour pizza.

300 grams flour. ~62% hydration. 2% salt. A glug of olive oil. A splash of hard cider. Eight minutes in the mixer. Two days in the refrigerator.

Prior to baking:

Toppings: A whole bunch of lightly sauteed mushrooms, some lightly sauteed sweet onion, and roasted red pepper on a […]

A Quick Pizza

by A.J. Coltrane

In between watching and recording 30-something college basketball games over the last few days — a two-hour pizza happened:

Goat cheese, red sauce, roasted red pepper, and soppressata.

50% bread flour, 50% “oo” flour, 60% hydration with a splash of white wine. 2% kosher salt. Baked on a stone preheated to […]

More “00” Flour Pizza

by A.J. Coltrane

I’m continuing to work through the 22 pounds (10 kg) of “00” flour that Iron Chef Leftovers gave me. That’s actually more than it sounds like — a typical pizza uses ~300 grams of flour.

Caramelized onions, roasted red peppers, red sauce with a little sausage, and feta. The onions are hiding […]

Pizza alla DiGiorno

by A.J. Coltrane

We had guests last night and I figured I’d make what might be most strongly identified as “normal pizza”.

Actually, two pizzas. The recipe:

Ingredient Measure Baker’s % Bread Flour 600g Water 318g 53 White Wine 60g 10 Salt 15g 2.5 Sugar 1 TBP Instant Yeast ½ TBP Olive Oil 15g 2.5

Directions:

[…]

Pizza Shaping

by A.J. Coltrane

I think the weakest part of my pizza-making process is the last part — shaping the final dough. Here’s the last one:

It’s a 62% hydration bread flour dough with peppers from the garden, onions, goat cheese, and a jarred marinara. (300g bread flour. 62% water, 4% oil, 2.3% salt. Baked […]

Tomato Focaccia

by A.J. Coltrane

I’ve read about a Roman bread that has tomato “painted” into the surface. (Thanks for the perfect word to describe it, Kurt.) I spent a little time looking for a picture of what I’m visualizing… I don’t know that I’ve found a “right” picture. Most of the recipes seem to include a tomato puree and/or paste within the […]

The GNOIF Big Sandwich Bread

by A.J. Coltrane

I’ve been making a sheet-tray sized sandwich for every GNOIF over at least the last two or three years. The bread components of those sandwiches have all been riffs on focaccia.

The most recent ratios:

Ingredient Measure Baker’s % Flour 600g Water 420g 70 Salt 14g 2.33 Honey 1 TBP Instant Yeast 1.5 […]

A Quick Weeknight Pizza

by A.J. Coltrane

A big disadvantage of preparing a two-hour dough is that it’s not enough time for enzymes to liberate natural sugars from the flour. The flavor suffers as a result, and the color is rarely as nicely carmelized as seen on longer-rise doughs.

Last week’s Batali dough got me thinking about adding sugar, or honey, […]