First Pizza Dough, First Garlic Roux**2 September 2010 in Recipe, Sauce, Tube Meats
Holy @#^& I made a motha’#$*&n pizza!
I’ve wanted to make my own pizza from the dough up for awhile and last night everything came together. I’ve made uber-basic “no-knead” style crusts in the past but those end up being like a dry cracker, where as the crust on this one was chewy and snappy with little air pockets dotted throughout for added character.
The sauce starts with the creation of a roux, an equal part mix of fats (butter) and flour, then the milk, seasoning, and roasted garlic cloves join the party later. I used about 10 cloves in the sauce but since garlic becomes quite mild after roasting, it could’ve used 20 cloves quite easily to add a more distinctly garlic flavor.
For the crust, since I don’t have Semolina (didn’t Clapton write a song about her?) I just used all purpose flour. So the recipe becomes:
- 13.7 ounces all purpose flour
- 6 teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 packet Red Star instant yeast
- 8 ounces warm water (to wake up the yeast)
Mixed all the drys, introduced yeast to warm water separately to wake the little guys up, then let the Kitchenaid beat the mess with a dough hook for about 10 minutes. And beat it did, as my mixer happens to occupy a small rolling table that also holds my liquor, the whole mess swung about wildly as the dough ball did it’s best impression of a brick in a washing machine. This kneading is what makes for a nice stretchy dough and a chewy crust, and it’s what my previous pizza attempts were missing.
With flour caked hands I worked the dough into a ball and lightly dusted all sides so I could remove it from the bowl again later. Short on time, I rushed the room temp rise to only 45 mins, then another 45 in the fridge. In even that short time it swelled to twice it’s original size. Once ready, I beat it down a bit and rolled it onto a lightly floured cookie sheet. Oven was preheated for 500 degrees and in went just the crust for 5 minutes on the bottom rack to give it a head start.
Once the 5 minutes were up, it was back out to apply the garlic sauce, shredded mozzarella, red onion, some Hungarian sausage I had left over from the European Sausage Mart. Back in for another 6 mins, then 1 minute under the broiler to get the top looking as good as the crust did.
It may just be fatherly pride, but this was a pretty damn nice pizza pie. Next time I’d like to actually make the dough a day in advance to get some of those magical flavors that I hear only age can bring to dough. I’ll likely try to tweak the sauce recipe to see if I can more closely emulate the awesome sauce (literally) that Transfer puts on their pizzas.
**Edit – 2010.09.14: I discovered that while the sauce did start as a roux, it became a bechamel once the milk was introduced. More details here.
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