Another week of wintry weather and that's fine as I've been waiting a long time to cook pizza in the snow! Ok it wasn't a full on blizzard snow - it looked more like polystyrene beads but nonetheless, we very rarely get snow so anything was a bonus! And it's not cold out there when your oven is firing off heat at 550 Celsius!
This week we made two salami pizzas. The first one I topped with delicious salami with fresh mushrooms and chopped spinach. In the Spring/Summer/Autumn season I would've used basil but....basil does not survive well in my house in the Winter! It's just too cold. If you have any tips on growing basil in the Winter and keeping them alive then please leave a comment either here or on the YouTube video - many thanks! 👍
The salami was so tasty - the nicest salami I've tasted in a long time. It tasted so good with the mushrooms. I like mushrooms quite springy and fresh so I hadn't pre-fried them. Is it just me who likes them like that! The other significant change I made this week was the dough recipe. The dough recipe I used for this cook was:
- 500g blue Caputo flour
- 0.5g dry dissolved yeast
- 10g dissolved table salt
- 300g water
And the other important change I made was to the dough making process:
- kneaded the dough with the bread machine using the 45 minute pizza dough option (the best way I think!)
- left the dough to rise for 24 hours in a warm room
- rolled the dough into balls and used straight away.
- NO cold proof.
The reason why I experimented using only a little yeast and just a 24 hour warm room proof was that the Blue Caputo flour gets very bubbly with just a little yeast. And because of this I thought it would be good to test how little yeast I needed to get the dough to rise. As can be seen from the resulting dough - you don't need much at all!
The second salami pizza we made was the spicy salami, potato and onion pizza and this was like eating a whole dinner! It was very tasty. The spicy heat from the salami kicked in after 30 seconds and wow it was hot! I loved it! I used the same dough as above and therefore didn't;e expect any significant differences to the cook of the pizza. Also, this was the second pizza cook and I always tend to burn the base of the pizza on the second cook but this time it came out really well!
I'm very happy with the new dough recipe and process for the Blue Caputo flour and will continue to make the dough like that. However, I am going to make my next pizza with the same process as above but I'm adding a 3 day cold proof to the pot just to see if it really adds anything to the flavour and consistency of the dough.