Friday, September 18, 2009

Hold on to your hats. I am about to blow your mind

There is a pizza place here in town that is...get ready... better than mine.

Your mind = boggled.
Your foundation = shaken

How can this be true you ask?

Well, it is. Dove Vivi has simply the best pizza I have ever had.

You can blame Bart and Lynn for this. They are the ones who told us about it. Every time I eat there, I shake my fist in the air and curse their names.

Thursday, September 3, 2009

Like the starter, this is a super easy recipe.

oven to 475

ingredients for today are;
flour 40 oz
water 30 oz
1 oz salt
.3 oz yeast
various herbs

proof the yeast in the water and sift the flour if it needs it. throw the salt in the flour.


put the poolish we made yesterday in the kitchenaid
add the water/yeast and mix
gradually add the flour/salt mix

let that mix on low for a bit. make sure you get all the flour incorporated.

while that is going, oil up a sheet pan


you want just a sheen of oil. just enough to keep the from sticking. any more that that and the final product will end up being too oily.

by now the dough is ready to go. this is going to be a sticky, soft dough. I usually pour it out into the same container I used to make the poolish to rise.

let it go for a while. once it's ready, pour it into the sheet pan. it will help to add a little oil to your hands so that you don't end up with your fingers cemented together.


now just smooth the dough out to all the corners. I like to spray some plastic wrap with Pam and cover the dough for a second, quicker rise. just really to let it rest for ~5-10 minutes.


once that's done it time to add the toppings. i like to go with rosemary, thyme, crushed red peppers, oregano, and salt


i usually season it pretty heavily. so knock yourself out. just not too much salt.

now off to the oven. this took about 20 minutes. with one turn halfway.


cutting into it, the crumb is kind of tight without a lot of large holes. so it's not quite what i wanted.

2 reason for this:
1) i got in a rush and didn't let it it rise enough
2) i used low gluten flour. it was all i had around. i usually use high gluten or bread flour.

but, this will work well for sandwiches. so the hyper-critical voices in my head can suck it


but olivia does not care one bit. she has ice


if you are by the house, swing by and pick some up.

Wednesday, September 2, 2009

Ferkakdeh!

Umm I mean focaccia

super simple. You don't even need to turn the oven on today.

But you do need to make a poolish

Start with the following

10 oz water
10 oz flour
pinch yeast

mix it all together and put in an airtight container


It will be pretty soft. Just a bit thicker than pancake batter



Let it sit overnight. It will add flavor and awesomeness for the finished product