Saturday, April 24, 2010

Workin on it...

Dove Vivi has this super yummy cornmeal crust pizza. I had some on Friday and now I'm jonsing for their crust. It's like focaccia but with little crunchy bits, both chewy and crispy, and it oozes with olive oil. I'm not trying to replicate that crust, I'm just going in that direction. It's a pretty small recipe, here's what's in it:

1/2 cup warm water
1 tsp sugar
1T flour
3/4 tsp instant yeast

Mix these things together and let them sit until they're all foamy, then mix in well:

Another 1/2 cup warm water
1/2 cup all purpose flour
1/2 cup cornmeal
1/3 cup olive oil. Use something nice and fruity.
1/2 tsp salt
1 tsp minced fresh rosemary

Let the batter sit in a warm place for at least 4 hours. I bet overnight would be better, it would get really well fermented. Then mix in about another 3/4 cup of flour. I wasn't really paying attention to it, I was really just trying to get the texture right. After about 10 minutes of kneading, it should be somewhat soft, but not gooshy, and shouldn't stick to your hands. Oil it well and let it double in bulk. I usually put my dough back in the mixing bowl and cover it with a plate; saves a dish that way. When the dough has risen, pre-heat the oven- I did 425, but now I think it should have been hotter. Then oil a thin, non-insulated sheetpan and sprinkle a little more cornmeal on it. Dump the dough out onto the pan and just sort of poke it down a little bit. You aren't really trying to deflate it, you just want it to have some dimples to hold another splash of oil, a generous sprinkle of salt and pepper and more rosemary if you want. I really liked the way the fresh rosemary got all crispy on mine. But then, since the oven wasn't as hot as I I think it should have been, after about 15 minutes I turned the oven up to broil, moved up the rack and browned the top for about 3 more minutes.

This is my first round, next time I won't stretch it out so thin. It does make really good salami and tomato bites though. Ah, fermentation, I love it.

No comments:

Post a Comment