Trying my buddy's Domenico's top-secret pizza flour, I had good luck with the texture and flavor on the first-go at dough. I also took two balls of dough and retarded them in the fridge overnight. Without enough time to let the dough come to temperature, I just stretched them into pizzas, baking a classic Margherita, tomato, mozz and basil. Wow, this dough is - as the expression goes - money! Even cold, it had a wonderful stretch, tasted great, and produced a nice cornicione. Domenico, gonna make another batch soon. Hurry back and open the shop!
Visiting my pizzaiolo friend Domenico, he shared a dough mix made and tested in Italy. It comes milled via Molini Pivetti, the same mill who, with Antonino Esposito, developed "skura flour." Using it at home, it proved a wonderfully extensible pizza dough with amazing textural feel. Despite the brutal August heat simmering in my apartment kitchen, I used my Baking Steel - for a cast iron pizza pan baking method. Here is what I got on my first trial.
Recently I made a Tuscan Schiacciata - which might be thought of as a grape pizza. The base was an untraditional, no-knead pizza sour dough. The filling was Pantelleria-grown dried raisins bought at Gustiamo. The flavor enhancers Nocellara Belice olive oil, finocchieto salvatica (wild anise) and Thompson grapes. A hybrid creation and a lovely result.
Sometimes viewed as a pizza, other times a tarte, the "pissaladiere" is a Mediterranean treat with equal stake in Italy and France. And with its base of flavors of earth and sea, the pissaladiere is a treat that might define all what's delicious in the delicious geography that joins these two lands.
This pissaladiere below was made incorporating ingredients from all the corners of the Mediterranean; Turkish olives, Morroccan anchovies, American onions, and herbes de provençe from France. That said, Italy won dominance on this batch, as I sprinked them with Sicilian capers from beautiful Pantelleria. There's nothing like food to open borders, and add flavor to pry open even the most impenetrable boundaries.
Using the final bit of grams left of Skura flour, (and disregarding the advice of Antonino Esposito) I made a sourdough pizza. I gave the dough a long bulk ferment (over 40 hours), and then allowed it to it sit for four more hours after making the pizza. The result was a crisp dough, and a paler color than when baked with yeast. Though it could have been the flour or the refrigeration, whatever, I got a decent and edible pizza.
Verace Napoletana is the organization that lays out guidelines for this terroir based pizza. I did my best to follow them. Honestly? I strayed considerably, while paying attention to the codefied weight parameters of the ingredients.
I still I got some nice pizza for my staff's late Friday fix!
Recently I made up a pretty standard Napoletano pizza dough with the last bit of my grano arso and "Skura flour." I cold proofed the dough for 42hours, and was surprised by the strength and flavor enhanced by giving it so many hours. Here are some of the pizza's I got from this dough.