Sunday, October 29, 2017

Pizza Dough Experiment



#CousinKaleyDoesIowa 

Our Pizza Experiment




So sometime last week I shared my attempt at a quick homemade yeast pizza crust. It was delicious, but Z and I felt like it was missing something and we weren't sure what. After we finished dinner I did a little research and found many people said there is no getting around the slow when making a yeast crust recipe. In other words, to get that pizzeria taste we would have to make our dough ahead of time, even days before we would use it. With determination to try this theory out, I talked my cousin Kaley into helping me make two different slow yeast crust recipes.


Kaley followed a recipe she found online from BakingSteel  called the 72 Hour Pizza Dough and I sort of came up with mine on my own (based off of the many typical recipes I'd seen in my research online). *We know it was supposed to be 72 hours, but we had to cut it to 48 due to our week's schedule. The biggest differences in our recipes were 1. Kaley's crust was 100% bread flour, 2. Kaley's crust sat at room temp for 24 hrs. and then in the fridge for another 24hrs., 3. My crust had mostly bread flour with a little all purpose flour, 4.My crust had a couple of seasonings in the crust, 5. My crust was put directly into the fridge for 48 hours, and lastly, 6. Kaley's crust was divided into 3 portions and placed into the fridge, where as I kept mine all in one large ball of dough. 


When it was time to pull out our crusts, neither one of us could believe how tricky it was to stretch the dough into shape. I mean, there was no fancy dough throwing happening in our kitchen. #Blindsided, we thought frozen pizza was starting to look better and better at this point! 


After quite a workout, Kaley managed to wrestle her crust into the rectangular pizza stone. I laughed because she had her heart set on making the perfect round pizza. LOL I would have been happy to embrace the rectangular pizza format, but I totally embrace imperfection while she's definitely a perfectionist! Is it mean that I found it more than a little funny that she had to embrace imperfection this time? (We both did really!)





I had no shame and used a cake knife to spread my giant blob of crust onto the round pizza stone. Okay, I wasn't super proud of this tactic.  



It wasn't easy, but we got it done and both pizzas looked like the real deal!




After the pizzas came out of the oven we took a couple of photographs to document our pizza trial and proceeded to taste. Both crusts were great! I will say that I preferred Kaley's crust (BakingSteel 72 Hour Pizza Dough) that had been at room temp for the first 24 hours. You could really taste a yeasty pizza dough flavor and I could definitely tell it had been missing from my quick crust recipe the previous week. Z and K thought my pizza was equally good but just very different without as much of the yeasty flavor.





In summary, YES! Slow rise pizza dough gives you more of a pizzeria flavor. I would definitely try homemade yeast crust again. I would probably go with the recipe Kaley used, but I would not hesitate to whip out the quick rise yeast crust recipe from last weeks trial either. In fact, I think any of the crusts would only improve with more experimentation. With all that said, it still doesn't beat going out or picking up at our favorite pizza place! 


SUNNY FUN FACT--- Would you believe that we don't have pizza delivery in Saint Olaf!? To be honest it didn't seem all that odd to me at first when we moved out here. Growing up in NC my family lived just between delivery zones, so we rarely got pizza delivered there either. It first dawned on me that our lack of delivery at the farm was pretty crazy when one of my best friends (who happened to be pregnant at the time and living off pizza delivery) asked me if we still got delivery during Iowa snow storms. She could not comprehend just how small "small-town" Saint Olaf really is (that is until she visited)! Haha, that conversation is still funny to me today! 





Yum! Again, I cannot thank Kaley Danielle for coming all the way to the farm to visit and for helping me with a fun-filled week of experimental projects and blog posts! Kaley you ROCK! AND ... for all of you who miss her commentary already, she's working on a blog of her very own! I'll keep you posted when she has finalized her blog name and has it up and running!


CHEERS


One last sign-out as Jillian and Kaley, the duet! 
Well, until her next visit anyway! ♥
























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