Pizza Project

[Anonymous No.15913001]

This is the second to last one, fellas.

Turned out well, had a soft mouthfeel with a creamy texture. Crust continues to improve.

NEWTON’S REVENGE
Red pepper pesto, mozzarella, goat cheese, caramelized red onions, roasted chicken and figs. Finished with basil and a balsamic reduction drizzle.

[Anonymous No.15913015]

Was this a series of threads?

[Anonymous No.15913028]

>>15913015
Yes, once a week I post the pizza that I made that day. I’m completing a project where I make every pizza on a restaurants menu.

[Anonymous No.15913152]

>>15913028
Dough recipe? Looks great man

[Anonymous No.15913160]

>>15913001
Any tips on how to make a good pizza dough but gluten free? Thanks.

[Anonymous No.15913171]

>>15913028
>I’m completing a project where I make every pizza on a restaurants menu.
so you're stealing, then.

[Anonymous No.15913203]

>>15913171
shut the fuck up, jesus christ what an insufferable post. fuck you for pissing off with such a simple post. fucking ridiculous

[Anonymous No.15913222]

>>15913001
Looks absolutely delicious OP.
Would you be willing to share some of your recipes? This looks amazing, and I'd like to know how you made the red pepper pesto

[Anonymous No.15913276]

>>15913171
I wouldn’t say it’s stealing, because I’m simply inspired to attempt to make their pizzas at home. They are located in New Hampshire, and I live in Arizona, so it’s not a place that I can visit easily.

[Anonymous No.15913283]

>>15913152
4 cups sifted bread flour
2- 1/4 tsp active dry yeast (1 package yeast)
1- 1/2 cup 85° water
3 Tbsp olive oil
1 tsp salt

Whisk yeast and warm water together in measuring cup
Add olive oil to measuring cup with yeast water, mix well
Whisk bread flour and salt together in large mixing bowl
Pour measuring cup of water slowly into mixing bowl with flour and mix until combined
Place dough on flat surface and knead for 20-25 minutes until dough is smooth and shiny
(10 minutes if using a stand mixer)
Place in oiled bowl covered by a damp cloth and let rise for about 2 hours in a draft free and warm location such as a microwave or oven with the range light on.

Divide in half or into thirds for thin crust. The dough is ready to use immediately. To save, place into an oiled and air tight container overnight in the refrigerator, and then into the freezer the next day. Dough will keep frozen for up to 6 months.

To cook pizza
Place frozen dough in refrigerator 24 hours before planning to use, place dough on counter to warm 2 hours before forming into pizza.
Preheat oven to 550° about an hour before ready to bake, move rack to bottom slot.
Oil pizza pan, sprinkle corn meal onto pan, press dough into pizza shape onto pan, prick dough randomly with a fork.
Spread sauce with a ladle over dough, sprinkle on cheese and add toppings of choice. A general rule is to not overload the pizza with toppings, as more weight reduces the dough’s ability to rise while cooking.
Once pizza is completely assembled let rest 10 minutes before baking.
Place pizza in hot oven on bottom rack for about 10 minutes.

[Anonymous No.15913286]

>>15913222
Of course! Any particular recipe that you would like?

Here is the red pepper pesto recipe.
https://www.pickuplimes.com/recipe/grilled-red-pepper-pesto-pasta-314

[Anonymous No.15913301]

>>15913160
I haven’t tried this, but I think it would work. Use pic related in substitute for wheat flour.

[Anonymous No.15913472]

>>15913286
Did you add the zucchini to the sauce?

[Anonymous No.15913526]

>>15913472
I did, I think zucchini added a well rounded quality to the sauce.

[Anonymous No.15914365]

>>15913283
Cheers, thanks OP.
Time for some weekend Pizza then!

[Anonymous No.15915183]

>>15913203
how can a man be this angry

[Anonymous No.15915194]

>MOUTHFEEL

[Anonymous No.15915229]

>>15913001
Figs on a pizza are the toppest tier imaginable. Used to be a local joint near me that did figs, arugula, onions and a garlic sauce. Too bad they closed.