Today there is a Pizza Party around the world that is being hosted by Zoe Francois and Jeff Hertzberg, M.D. , the authors of “Artisan Pizza and Flatbread in Five Minutes a Day.”
For the last year or so, Rick and I have been working on a wood fired pizza oven in our back garden. So this was a fun event to unveil the (almost) completed oven and share this great book with you too. To family and friends who have been (patiently) waiting for a pizza party- it’s on its way- I promise. 🙂 We’ve just been working on the practical aspects of using the oven. The doughs in the book will be helpful because we can mix up different batches of dough without a lot of time or effort and have them on hand for when the time is right to fire up the oven.
I have a separate post planned for when the last bit is complete on the oven to show you how we made it and the different stages of completion- so more on that later. Right now let’s party with some pizza!
First gather the book and a few ingredients. I used four liter buckets to mix each dough in, instead of the 5 quarts recommended because it was either them or a 6qt which takes up too much space in my fridge. So here are the ingredients. I made the “00” flour variation of the Ultimate Tender Neopolitan Crust from page 73- because I happen to have about 40lbs of Caputo “00” flour from Central Milling on hand. It’s in the 5 Gallon bucket with the red lid pictured. The blue crock is my salt cellar.
I also made the “Cornmeal Olive Oil dough” on page 86, although I substituted purple cornmeal for the yellow listed. I know- I’m a rebel. Plus I had some to use up. 🙂
I like to use my King Arthur (thingamajig) mixing tool that my sister, Tonya, gave to me a few years ago for mixing things up in the buckets. It works great! Funny note: It’s in a gift box on their site featured with Bread in 5’s book. 🙂
This is what the doughs look like after raising and being chilled overnight:
So fire up the oven…
Rick just finished the spire on top of the onion dome. There is more to do but it works and more on the pizza oven to come in a later post.
It makes a great fire.
Toppings:
San Marzano tomatoes that I bottled this Summer from our garden, whizzed in the blender with a little salt and then strained make a delicious sauce.
I make pesto during the summer and freeze it in flexible ice cube trays. Just thaw and use.
Cubed Turkey Breast, Goat cheese, Brie, Ricotta, Fresh and shredded Mozzarella, BBQ sauce, San Marzanos, pesto, homemade Béchamel, Ambrosia Apple, artichoke hearts, cooked sweet Italian sausage and pepperoni, shallots, onions and red peppers.
Prepared Margherita, San Marzano tomato sauce and fresh Mozzarella on “00” dough
Margherita out of the oven and topped with fresh Basil from the windowsill