Something that frustrates me like a baker interested in nutrition is when pizza is called “junk food”. This label is administered to food that is ultra elaborate for hyperpalability, free of fiber and containing a lot of sugar, fat and/or added salt. I recognize that most of the pizza in American foodscape actually adapts to that definition, but I don’t think that chain restaurants and frozen food companies must redefine pizza. Instead of remaining hanging on labels and definitions, perhaps the recipe below and other recipes of pizza on Broadtopia can help people eat more pizza that is not reached that is healthy, full of fiber and nutrients and absolutely delicious-sexpressively not dangerously compelling such as trader Joe’s and powerful chips …
https://www.youtube.com/watch?v=2mvhjg8e9dy
This recipe is for a full pizza dough that uses cimel wheat, seasoned with asparagus, shallot and preserved lemons (there is a How-to for fermenting lemons in the notes of the recipe). Obviously you should feel free to try other wheat and condiments and if you prefer to use the yeast instead of natural leavening, here is a faq on how to make that conversion. The asparagus season is peaks in the northern hemisphere in April and May. Usually you can find it all year round, but other pre -cooked vegetables are also delicious on the pizza, including cabbage (photo below), the rab of broccoli and shaved brussels rooms.
Khorasan dough with various seasonings
Make sure to check the Photo gallery After the recipe for further process photos.
Cimelio asparagus pizza
The heritage wheat flours produce a delicious crust of natural leavening pizza to be combined with tender asparagus, shallots, preserved lemon slices and a duo of classic mozzarella cheeses and flavored manchego.
Portion size
1/2 – 1 pizza
Total time
1 hour, 9 minutes
Ingredients
Pasta for three pizzas
Baker’s percentages of pasta
- *See notes for help with calculations
- 100% cimelio wholemeal flour
- 72% of water
- Starter 20%
- 2.2% of salt
- 2.8% of olive oil
Condiments for three pizzas
- 12 ONCES/340 grams asparagus (raw weight), chopped in 1 -inch pieces and skipped
- 3 shallots, diced and skipped
- 1/2 tablespoon of oil for the pan
- 6 Once/170 grams short mozzarella
- 6-8 Once/170-227 grams of manchego, grated
- 1/2 lemon, preserved if possible, in thin slices ** See notes for the preserved lemon recipe that requires 5+ days to ferment
- Black pepper to taste
Instructions
- I like that my pizza dough process is low, so mix the dough one or more days before wanting to cook it. For this recipe, I am cooling during the first increase when the dough increased by> 50% if I am cooking the next day or when it has increased by <50% if I am cooking for several days. The dough usually continues to climb in the refrigerator and the day I intend to cook the pizzas, I evaluate how close it is doubled the size to decide if it needs time at room temperature before dividing and modeling. Once modeled, the final test is 1.5-2 hours. The whole process is quite indulgent and must not be precise.
Mixing of the dough and first ascent
- Mix all the ingredients of the dough in a bowl with the exception of the oil. Cover and let the dough rest 20-30 minutes, then work in the oil with several more minutes of mixing. I did both the mixing phases in the mixer with the attack of the dough hook.
- Transfer the dough to a slightly oiled container if you have one. Cover and let rise for several hours. If you want to cook the pizzas on the same day, let the dough double. If you want to cook the pizzas the next day, refrigerate the dough when it has increased by just over 50%. If you want to eat pizza for several days, refrigerate the dough when it has increased by less than 50%.
Preparation at the top
- In Pizza Day, prepare your condiments. Skit the cheese, cut the lemon and cut the asparagus and shallots. Make sure to remove all the woody ends on the asparagus stems. Fry the asparagus and oil shallots until they are tender or for your preference.
Divide and second rise
- When the first increase is finished, the work surface and a 9×13 baking tray slightly olia.
- Divide the dough into three pieces of 325 grams for three pizzas in diameter of 10-12 “. Models the pieces in balls. You can make larger or smaller pizzas if you prefer.
- Place the pasta balls in the oiled pan and cover.
- Let the dough rises again for 1 1/2 to 2 hours.
Topping and cooking
- At least 30 minutes before the dough is finished, it starts to preheat the oven at 500 ° F with a baked or steel stone on the central shelf.
- Put a ball of pasta at the center of a piece of parchment paper. Keep one side of the paper and with the other hand, press the dough outside the center of the ball in the opposite direction. It revolves the dough over and over again until the pizza has a diameter of 10-12 “.
- Top to your liking and put the pizza in the oven using a peel of pizza or in a pinch, a turning pan.
- Cook for 9 minutes, passing to the grill for the last minute, if desired. Keep the oven on a grid of another minute before loading the next pizza. This heats the surface of the stone before returning to cooking mode and loading the next pizza.
- Remove the pizza from the oven with the peel and put it on a cooling grid to keep the crunchy bottom if you are not eating it immediately.
- Repeat with the next pizza and so on.
- Serve with additional lemon to squeeze on pizza, if desired.
Notes
To help downsize the mixture of the dough, take a look at this FAQ: how to calculate the right amount of pizza dough to do.
Preserved Total Lemon (Recie Repost from Lemon Bockie Crinke Mercchi)
Most of the fermented lemon recipes partially fourth have lemons and put them with a little salt. This recipe, adapted by Melissa K NorrisIt ferments whole lemons, resulting in a less salty lemon that is useful for multiple dishes.
- Wash the lemons thoroughly with hot water and dry them.
- Evaluate the size of the jar and the number of lemons that will adapt. You want to be able to pack them strictly but with space on the top so that the salary covers them completely.
- Using salt without iodine and no anti-chair agent, it creates a 4%brine. For example, for 474 grams of water (2 cups), you will need 19 grams of salt. 474 x 0.04 = 18.96 This is a spoonful of salt for 2 cups of water.
- Pour the salary over the lemons so that they are completely submerged. Use a glass weight if the lemons float in the upper part. Put a lid on the jar that allows the air to escape but don’t enter.
- Leave to ferment at room temperature for 3-5 days (dependent on the kitchen temperature), then transfer to the refrigerator.
