Winter Pizza

 Snowed under in North Texas by 2 inches of sleet.  Its too cold to work outside with the ice pellets covering everything.  So this kind of weather usually pulls me into the kitchen.  I've had a new flour I've been meaning to try, and this is a good time.  Pizza is solid comfort food for frozen weather.

 I have a Pizza Doh! recipe that I have been making for many long times.  But this time I am using a recipe from the manufacturer of the flour.  This one is double ought Pizza Flour, specifically for Pizza.  This one is high in gluten which is the protein that gives Pizza dough its characteristic chew.  The gluten is formed as protein molecules bind together, and form chains during the kneading process.

 The recipe for me is very different than my usual Pizza Doh!  It is only half the size of my normal batch which produces around 40 ounces.  This recipe produced 18 ounces, and I wound up making one large pizza with it.  I let the dough proof for around 12 hours on the counter, and another 8 in the refrigerator

 This recipe has no oil in it.  I was a hesitant to not add oil.  I can't think of another recipe that I have seen that did not use Olive Oil.  But, well OK, I'll try it, and assembled the recipe as instructed.  The result is that the dough is whiter, and not as rich, but closely resembles New York style dough.  It worked correctly as a hand formed, and not rolled, flatbread.

 The toppings are going to be the usual stuff I put on a pizza so all other things are the same, and only the dough has changed.  For me Pizza is the main course so it is protein packed with Pepperoni, and Sausage.  Next we'll toss it into the Thermal Reactor at 500F for a while.

 I cook Pizza on Stone, and use Corn Meal beneath the Pizza to make it moveable.  This dough is very moist even though I added extra flour to dry it out a little.  If the dough is too wet it is more like batter, which is not the way pizza works.  Maybe I added a little too much water at first, but adding a little more flour will balance that out, and take the mixture back to dough.

 I think my Pizza Stone is almost 15 inches.  So this Pizza is maybe about 14 inches.  It is much larger that the pies that I normally make.  So I think it will probably be a couple meals, and some snacking.  Dior is more than OK with that.