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5. Add oil to the machine at medium speed and stir the dough until the gluten is fully developed, about 11 minutes.
6. Perform a window glass test to assess gluten development. Hold a portion of the dough in your hands and stretch it: The more the dough stretches without tearing, the more gluten is developed. The dough will keep the window for at least 8-10 seconds, and when it reaches full gluten development, it can be stretched to almost transparent.
10. To pre-shape, place the smooth side of each cut square dough down. Fold the top third of the dough toward the center, and then fold the bottom third toward the center, slightly overlapping the ends to form an envelope.
12. Gently round the dough with both hands so that the seam faces down to form a tight round package.
13. If necessary, pinch the seams tightly. This is important to prevent tearing while shaping it.
18. Use fingertip testing to verify. Gently press the exposed surface of the dough for 2 seconds; the pressure should leave a small indentation on the dough; it will slowly rebound, but the indentation should still be clearly visible after 1-2 seconds.
When you add oil to the mixer, try to pour the oil in the center of the dough instead of on the outside of the dough. This helps prevent it from shaking around the bowl and makes it easier for the mixer to fully blend it into the dough.
We usually use dough hooks to mix all our medium crust pizza dough. If the number of ingredients is not enough for the dough to be hooked in a stand mixer to mix them thoroughly, first use the paddle attachment to mix the ingredients evenly. Once you have a uniform quality (the dough is sticky and wet, with no visible clumps or unbound water), switch to the hook attachment.
The final mixing time at higher speeds may vary from machine to machine. Regardless of the model and output, the goal is to achieve a good blend and comprehensive gluten development. Only consider the time we suggest as a guideline. Use a window glass test to help determine the stage of gluten development of the dough.
After preforming, you can also refrigerate the dough at 39°F for 1-2 days for better baking and texture. If you are cold-proofing the dough, please take the dough out of the refrigerator 1 1/2-2 hours before forming, so that it will warm up and stretch more easily.
Manchego cheese—goat cheese—ham—fig—balsamic glaze—arugula—Parmigiano-Reggiano cheese
Artisan pizza does not have any single definition of style. On the contrary, this is an innovative pizza trying to put its mark on the pizza, the pizza is obviously derived from the New York pizza, but may contain elements of the Neapolitan pizza. Some cannot be classified, including non-traditional ingredients or a large number of ingredients added after baking, such as this pizza with ham, fig and arugula salad on top. These now iconic pizzas are inspired by California cuisine, Wolfgang Puck at Spago in 1982, and Ed LaDou and Alice Waters, who created some of the first handmade pizzas at Chez Panisse in 1974.
You can use pizza cheese (low-moisture mozzarella cheese) or other semi-hard cheeses instead of Manchego. The young Manchego melts well on pizza, while the older Manchego may be too dry to melt (and more expensive).
If black figs are not in season, you can put stone fruits on this pizza; apples, pears, persimmons and boiled papaya also work well. When assembling, you can put the fruit on the arugula, but it may roll off.
1. Preheat the oven to 550°F for at least 30 minutes, using baking steel or baking stone in the top third of the oven.
5. Press the dough with your fingers, leaving a 0.5-1 inch border. You don’t need palms or thumbs yet. Your fingers will arch naturally, so don’t make them too stiff.
6. Rotate the dough 180° and repeat step 5. The point is to create a uniform disc with a flat middle and flat edges.
7. Turn the dough over and flatten the center again, pushing the dough outward to extend the center of the dough. Its diameter should be 6-8 inches.
8. Place the dough pan on the back of your hand so that the smooth side is in contact with your hand.
9. Gently separate your hands and rotate the dough 90° while stretching it further and further. Continue to stretch the dough until it reaches 14 inches in diameter.
11. Slide the dough onto the peel, or slide the peel under the dough at an angle of about 5°, using fast, vigorous back and forth motions until it is completely on the peel.
You can buy balsamic vinegar glaze through online retailers or some grocery stores. If you want to make it yourself, just reduce the balsamic vinegar over medium-low heat until it reaches 230-235°F or the consistency of syrup and honey. To test the consistency, place a scoop of glaze on a cool plate. Let the glaze cool, then run your fingers through it. The glaze should let your fingers swipe.
These topping amounts apply to a 14-inch pizza. You will have enough dough to make three pizzas, so you can multiply the number of these ingredients to fit the number of pizzas you make.
If you don’t have the peel, you can use parchment paper to make it easier to load the pizza into the oven. Cut the parchment paper to be bigger than the pizza. For a 14-inch pizza, cut a 15-inch round or square piece. Shape the dough and place it on parchment paper. Spread cheese. Transfer the pizza to the inverted pan or the back of the cookie sheet, then slide the pizza into the oven.
Some household ovens will not reach 550°F (in some cases, 525°F is the highest temperature they can reach). If this is the case, please increase the baking time by 1-2 minutes. If you prefer a darker crust, just bake the pizza for longer, but check it every 30 seconds after the recommended time to make sure it does not burn.
We recommend shredded prosciutto because it is suitable for pizza and not in advance, otherwise the small pieces will stick together. Placing it directly on the hot pizza will help heat it up before serving it.
Cut the pizza into thin slices and then put all the ingredients on it to make it easier to eat. It’s not impossible to cut the pizza after all the ingredients are set, but it’s a challenge and it doesn’t look so good.
1. As soon as the pizza comes out of the oven, put it in the refrigerator. 2. Bake pizza without cheese. Frozen cheese separately. 3. Once the pizza is frozen, apply frozen cheese on top.4. Place the pizza on a cake board that is the same size or slightly larger than the pizza. 5. Wrap the pizza tightly with plastic wrap to prevent ice crystals from forming. We do not recommend using freezer bags. 6. Store the pizza in the refrigerator, or preferably in the deep freezer. Use within 2 years.
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CHICAGO-On Sunday, in the third installation in the city’s “Open Avenue” series, a community bike rider took over Drexel Avenue in Bronzeville.
On Sunday morning, cyclists of all ages rode slowly in Bronzeville, immersed in the historical atmosphere of the neighborhood in the beautiful weather.
CHICAGO — On Sunday, as children between the ages of 5 and 11 were vaccinated against COVID-19, the vaccination path in the city’s small village communities was promoted.
Just days after the federal approval of the pediatric dose of Pfizer vaccine for children aged 5 to 11 years, Chicago’s plan to vaccinate thousands of children is underway.
Chicago-A restaurant in West Loop has created a space where artists can display their work, and you can have dinner in this collaboration, which seems to be suitable for everyone.
Fulton Market Kitchen is part art gallery, part restaurant and part cocktail lounge. Its concept combines art with food and beverage.