Text 23706, 81 rader
Skriven 2012-04-14 23:11:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: pizza 532 2
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MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: No Knead Pizza Bianca Pt 2
Categories: pizza
  Servings: 4

    con't

So, line a rimmed baking sheet with parchment and let the dough rise
directly inside. When ready to bake, simply transfer the entire
baking sheet to a hot pizza stone. With the high temperatures needed
for baking (550 F, or the highest your oven will go), the parchment
paper rapidly browns and threatens to burn. Allow the pizza to bake
for about 5 minutes on its parchment sling, firm enough to then
easily slide the parchment out from under it to allow it to continue
baking directly on the stone. This also helps the bottom achieve a
nicer charred-in-spots color. Unevenly charred, nicely floury, not
fried at all, with an interior crumb that's chewy and full of holes
and a crisp upper crust.

The only mildly difficult part of the recipe is working with such an
insanely wet dough. Unless you're an experienced baker, I'm not
going to lie-your first few pies will come out deformed and
misshapen. The good news? Slice it up and serve it and nobody will
be the wiser. Even deformed pizza bianca tastes awesome.

If you're the type who likes rosemary, you could sprinkle a bit on
top before baking along with your coarse salt. It would not be an
insult to tradition. Then again, if you're the type who likes
tomatoes and cheese or anchovies or thyme or gigantic slices of
steak, you could also tell tradition to screw itself and follow the
basic tenets of pizzism to forge your own path towards that pie in
the sky.

    The Recipe!

Combine flour, salt, and yeast in a large bowl and whisk together
until homogenous. Add water and stir with a wooden spoon until no
dry flour remains. Cover bowl tightly with plastic wrap and allow to
rest at room temperature overnight.

The next day, lightly flour the dough and your hands. Scrape dough
out of the bowl onto a well-floured piece of parchment paper set
inside a rimmed baking sheet and gently fold dough into an even blob
in the center. Dust with flour and cover with a clean kitchen towel.
allow to rise at room temperature until nearly doubled in volume,
about 2 hours.

30 minutes before baking, adjust oven rack to upper-middle position,
place a baking stone on it (or a double stack or rimmed baking
sheets) and preheat oven to 550 F. Gently stretch the dough into an
even rectangular shape (you shouldn't have to lift it). Carefully
stipple the top surface with your fingertips. Drizzle with olive oil
and sprinkle with coarse sea salt and rosemary if using. Transfer
entire baking sheet with dough to pizza stone.

Bake for 5 minutes just until the pizza is slightly firm. Remove
from oven and transfer pizza to a pizza peel. Discard parchment
paper. Return pizza to bake directly on the baking ston until
burnished golden brown, about 10 to 15 minutes longer. Remove from
oven and allow to cool for 5 minutes. Transfer to a large cutting
board (pizza may stick to pan-use a spatula to carefully pry it
off), cut into 8 or 12 rectangular slices, and serve.

Yield: makes 1 pizza with about 8 rectangular slices

Posted by: J. Kenji Lopez-Alt


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Cheers

YK Jim


... My 80 year old grandma doesn't need glasses. Drinks out of the bottle.

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