Experimental Pizza Works
February 16th, 2010Can’t Buy This Nowhere
Here is a Sicilian made with no-knead dough and Provolone on top of the mozzarella.
The crust is fine. The no-knead approach gives it more of a biscuity texture, which I like, and the oil blend gave a very nice flavor. Pure light olive oil is a little better, but this is excellent.
The provolone seems to brown up in a more appetizing way than mozzarella. I prefer mozzarella to be browned as little as possible, but the provolone was actually enhanced. Not sure why.
My new GFS quarter-sheet pan performed flawlessly. This is the first pizza I’ve made in it, and it didn’t even try to stick. And I did everything wrong, mooshing the overly wet dough into the pan and even letting it rise there.
Because the dough was slightly too wet, it tried to stick to my stone, so now I’m doing a clean cycle. Great pizza, however.
February 16th, 2010 at 3:31 PM
Some people (especially in St. Louis) swear by this stuff on pizza…
http://en.wikipedia.org/wiki/Provel_cheese
February 16th, 2010 at 4:51 PM
Man, that’s weird. I wonder if I can find it here.
February 16th, 2010 at 5:53 PM
Looks like you’ve got it nailed.
February 16th, 2010 at 7:00 PM
OH you’re killing me!!!!!!!!
😉
February 16th, 2010 at 8:30 PM
Man, that’s shaping up nicely. I made pizza tonight, but it’s traditional stuff, no no-knead because I still have another 4 portions of this in the freezer.
I am going to modify a no-knead dough for pizza one of these days, I just hope I can still move after 4 more of these pies so I can do it.
February 16th, 2010 at 8:34 PM
I should point out that my effort is not bona fide no-knead dough. I am too lazy to do it right. I just stirred water and yeast into my dry ingredients, plopped it out of the bowl, and oiled it.
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It was magnificent anyway, which is odd.
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The bottom of the crust on your pizza looks wonderful.
February 16th, 2010 at 8:39 PM
In Service.
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Ummmm…umm, that thin crust pie sure do smell good !
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Could you FedEx two large with onions, over night ?
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February 17th, 2010 at 9:09 AM
That sounds like bona fide no knead to me. I wonder if you could get away with just mixing a batch of dough, then portion and pan it out directly into a sheet pan, and just let it raise from there? Sure would be easy if it worked.
Thanks for the compliment. It’s funny- I don’t even oil the thin cheap aluminum pans, just a little flour. I rarely have a problem with it sticking. There’s no fat in the dough at all, but I oil them lightly before freezing.
Pizza really is Nature’s perfect food. And beer, of course.
February 17th, 2010 at 9:13 AM
“I wonder if you could get away with just mixing a batch of dough, then portion and pan it out directly into a sheet pan, and just let it raise from there?”
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That’s what I did! I’m wondering if this would be good for Chicago style, since they say it has a biscuity crust. I don’t really know, since I’m not familiar with the style.