13.021 Pizza (3) with Anchovies, Olives, Onions, Pecorino Romano, Arugula

Cycle 13 – Item 21

26 (Wed) January 2022

Pizza with Olives, Onions, Anchovies, Pecorino Romano, Arugula

3.0

by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with DJ, IZ

Progress Point 5: refined dough

This time, I used all-purpose flour, which has a lower protein content (9%) than the semolina that I’d used before (14%).

Fermented in the fridge for 3 days.

For whatever reason, the yeast seemed to really dig the dough, resulting in rapid secondary proofing when brought out of the fridge and left to sit for a couple hours.

The resulting dough was far more pliant, way easier to spread, but more susceptible to tearing.

The dough even began to produce big bubbles on the surface.

Progress Point 6: secondary pan-grilling

With a maximum temperature of 230 degrees, my oven is too weak to get the pizza stone hot enough to produce a crispy crust, even when pre-heated for an hour.

My solution was to remove the pizza from the oven when cooked sufficiently on top (11 minutes) and transfer it to a searing hot griddle for a secondary cook (1 minute).

Didn’t intend the elongated shape, but this particular pie got kinda squished going in.

Progress Point 7: additional toppings

Toppings this time included fresh mozzarella – so easy using mini balls – sliced onions, sliced black olives, then shredded Pecorino Romano and fresh arugula before serving.

As if charred in a wood-fired oven.

The crust turned out a bit lighter in texture, though not much discernible difference in taste.  The pan-grilling made it crispy (perhaps too crispy?), with a hint of smokiness.

The toppings were well-balanced.

Getting close.

(See also GLOBAL FOOD GLOSSARY)

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