Authentic "wood-fired" pizza crust at home?

one of my favorite publications for cooking is called Cooks Illustrated. It’s an add free magazine run by a test kitchen who will take a recipe and make it 200 different ways to find the best way to do it perfectly. Something we’ve all wished to have the budget for I’m sure. One of my favorites is when they undertook the hard to perfect art of the crisp bubbly wood-fired crust you find coming out of 900 degree ovens in brooklyn. well I’m happy to say its not unattainable in ur own home with the help from our friends in the test kitchen the secret apparently is a few things… numero uno is temp. you gotta crank your biz to 500 degrees which almost all consumer level ovens are capable of. second is a pizza stone, you can get one for cheap at most stores that cater to cooks. i even found one at wal-mart- its not a real high tech item we’re talking about here. so maybe the most important part of this equation is the fact that the dough recipe calls for all-purpose flour as well as cake flour, which is lower in gluten. about a 1:2 part ratio, respectively. This allows for the type of texture we’re going for, and it worked like a dream.

you put it directly on the stone with a peel(which is one of those big paddles that you see pizza guys using), or you could use a piece of floured cardboard or a cutting board after you’ve assembled your pie directly on it. i like to use a simple sauce diced tomatoes, sugar and salt, and thick slices of mozzarella as opposed to the grated kind. you’ll know when its done. and its fantastic. after you’ve mastered the margherita style go crazy with the toppings.

And here’s the recipe for the dough..

1 1/4 tsp instant yeast
1 cup water(room temp)
1 3/4 cups AP Flour
1 cup cake Flour
1 1/2 tsp Salt
2 tsp Sugar

Preheat oven to 500 degrees F with pizza stone in it.
Mix all dry ingredients in food processor with metal blade, then slowly add water until dough forms sticky ball that comes off the side of the bowl. Divide in half, cover in flour and let rise one hour or until doubled. then make ur pizzas and put directly onto stone with peel or a piece of cardboard. keep an eye on it but it should take about 10-15 minutes.


~ by Chest Rockaway on July 8, 2009.

2 Responses to “Authentic "wood-fired" pizza crust at home?”

  1. Good to see a new Capital District blog. Linked you.

  2. thanks buddy! been enjoying your articles.

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