In this video i show you how to make cracker crust pizza better than any pub or tavern can make... maybe i'll also show you a unique recipe that makes pineapple right at home on any pizza.
pepperoni : amz.run/6IY1
Meat tenderizer : amz.run/6IY4
Pizza steel round :amz.run/6IY7
Pizza steel square : amz.run/6IY8
Dalstrong pizza cutter : amz.run/6IY9
Dough containers : amz.run/6IYA
Pizza peel : amz.run/6IYB
Cutting board: amz.run/6IYC
Wooden peel : amz.run/6IYD
Mixing bowls : amz.run/6IYG
books from top to bottom in the video "the art of pizza making" Dominick DeAngelis, "the pizza bible" Tony Gemignani, "pizza, a slice of heaven" Ed Levine (j kenji's :boss:) "pizza quest" Peter Reinhart "the great chicago style pizza book" Pasqualle Bruno, Jr. "new pizza" james Mcnair. however! my favorite pizza books (that are not the pizza bible) are not pictured here. they are, no no particular order : "flour water salt yeast" ken forkish (about bread and pizza) "the pizza czar" Antony Falco and "pizza camp" by Joe Beddia, i also have reinhart's other two books on pizza, perfect pan pizza and american pie, both worth a read. and ken forkish "elements of pizza, again, worth a read.
Recipe :
Poolish :
125g water
125g 00 flour
.3g active dry yeast
Dissolve yeast in water, add flour and incorporate, cover loosely and leave at room temp for about 12 to 18 hours depending on your room. You are looking for a double in size. You can skip this step if you don’t have the time, this pizza is more about the texture than the taste. I use a preferment in every dough I make.
Dough:
950g 00 flour
100g cornmeal
420g ice cold water
140 g water at 80-100 degrees
The poolish from the day before if you are using
20g salt
4.5 g yeast
20g sugar
50g lard
10g garlic powder
30 minutes before you make the dough, put the poolish in the fridge. Stir the yeast into the warm water and set aside, mix the flour, cornmeal and garlic powder together with a whisk, then add the ice cold water, mix for a few minutes, then add the sugar to the yeast to dissolve it,. Add the poolish to the dough, then the yeast mixture, mix until incorporated, then add the lard and salt mix together again for a few minutes, then turn out on to a floured surface for kneading. Knead for about 8 minutes until the dough feels nice and springy and soft, then try a window pane test, if it passes , put in a covered bowl and leave at room temp for 20 minutes. After that ball it up into five equal sized balls, and transfer to either dough containers, or a tray and cover with plastic. Place in your fridge for 24 hours. You can use them sooner at the sacrifice of flavor.
Pineapple:
150g fresh pineapple
15g sugar
30g sherry vinegar
15g unsalted butter.
Add some neutral cooking oil to a medium high heat pan, add the pineapple, sprinkle some salt, wait until starting to brown, then add the butter until it is melted, then the sugar and lastly the vinegar. Reduce by half.
Sauce:
250g san marzano tomato
15g tomato puree
15g olive oil
5g sugar
5g salt
Pinch dried oregano
Pulse all the ingredients together, done. Use non grated cheese and nice pepperoni.
0:00 intro
1:01 Preferment
2:37 how to make Chicago cracker pizza dough
7:11 Does pineapple belong on pizza?
9:18 quick easy pizza sauce
9:41 making a pizza with crispy, crunchy layers