We had the wifes family over on Saturday, so I did another pizza night.
I always try something new when I make pizza, this time I tried 2 new things.
First, I wanted to make Brussels Sprouts and good pizza topping, it worked nicely. I did bechamel for the sauce, some white onion, parmesan, bacon, and brussels sprouts sauted in the bacon pan with a bit of champagne vinegar.
Experiment 2, I used a high gluten flour (higher the the normal 00 Pizza flour), I believe this is more inline with what would be used in a NY style pizza, I used IPA instead of water, and I let it bulk ferment for 3 days in the fridge. It was excellent, if I used a roller I could have gotten it thinner, I hand stretched it like I always do, and it was super light and 'puffy' the 3 day ferment and high gluten flour trapped a ton of air bubbles.
I will definitely be doing both again.
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