Windy City Pizza....

...with a twist -- the winds are the Santa Ana kind, and the city is LA.  That means the sauce will be on the bottom, too.

Figs are on the menu tonight with onions & Gorgonzola (or goat cheese), and some wild rocket on top.
 
I expect the usual pesto & mozzarella pizzas will make an appearance as well.

Some bread baking is also on the agenda: a ciabatta and two loaves of whole wheat sourdough -- all made with natural levain.

Never Again, Again.

Here is a link to the King Arthur organic high gluten flour mentioned in a comment to my last post -- I had no idea this product even existed until yesterday.  Perhaps I will have an opportunity to do a side-by-side comparison soon like I did with the Caputo Tipo 00 flour -- fun!

In the meantime, I need to get the protein content of my levain back up a few notches.  It looks like it's right around 13% right now, two feedings with 14% should pull it back to 13.75%.  Where would I be without spreadsheets!

Never Again

Last Sunday I fired up the pizza oven for the first time since July.  I've been out of flour for a bit and decided to to try making dough with the King Arthur's bread flour.   The dough itself seemed great, though a little stickier and with more rise than usual; I shaped it and put in the fridge to ferment, but as soon as we started working with it, problems.

First, the gluten strands hadn't really developed as much as I was used to.  The dough was very hard to work and had too much spring-back -- with a 9-oz. ball, I couldn't shape a pizza larger than 8" (usally I get a 10"-12" pizza out of that much dough), and two pizzas tore while shaping.  I had trouble getting the pizzas off the peels due to sticking, and once the pizza's went in the oven, they cooked very strangely -- burning on the outside, but not cooking fully inside.

So I'm going back to the Giusto's Ultimate Performer that I've had such success with in the past -- and to guarantee that I won't run out, I picked up a 50-lb. bag at Surfa's ($68)!  It's going to need to live in my office until I can find a container big enough to store all that flour ( I wonder how many gallons of flour 50 lbs. is?)

Pizza Picture

Second try with the Electrolux resulted in this nice looking and great tasting squash blossom & burrata pie. Scorched it just a wee bit. :)

A New Floor

One mistake I made building my original oven base was placing the slab too low.  It ended up being about 1/4" below the level of my patio slab, and thus a water collector on rainy days.  To make matters worse, weep holes in the block walls ended up letting water into the wood storage area from the surrounding soil.  This is now fixed. 

I placed and additional 3 cubic feet of concrete on top of the existing slab in the storage area.  Th e nw concrete raises the floor about a half inch, and id sloped to drain to the front.

One problem solved (I hope)

Got a Mixer!!

Electrolux Assistent; Ebay.  It was just delivered today.
I'll try it out this weekend with a little test mix.  Looks, and runs like new.

Squash blossom & burrata pizza and more...

There is a somewhat famous place here in LA that makes this pizza.  Squash blossoms were in the market, so I made a version.  I also made one with pesto sauce instead of red.  The other  pizza in the picture is a vegan version with spinach and squash blossoms, olive oil and sea salt.

Also on the menu were squash blossoms stuffed with ricotta, dipped in a light batter (seltzer, salt and flour) and fried in olive oil.  Easy to make and wonderful to eat.

Finally made somethiing besides pizza.

My daughter (12) made two berry galettes which we baked in the oven. A galette is a rustic tart or pie made with a very simple, sweet pie crust.  Ours will filled with blackberries and strawberries; and raspberries and apricots.

After all our pizzas were cooked for the night, I scooped out the hot coals into the ash can and brushed the interior clean, then waited for the temperature to drop from 600-ish to the 450-500 range, which took about a half an hour with the door open.

We popped the galettes in on cookie sheets and let them bake with the door closed for about 20 minutes or so until they were brown and crusty and oozing delicious-smelling berry juice.  Then we ate one for desert still warm from the oven.  To paraphrase WCW: it was delicious.