I got a chance to use my Christmas present again, the Breville Crispy Crust Pizza Maker
I mentioned previously. This is what it looks like.
I followed their directions recommending the use of parchment paper which I will get into. The pizza maker comes with a recipe book but I went with my own. I made enough dough for two pizzas of about 12” in diameter. My recipe was as follows:
300 gr Bread flour
195 gr filtered water (65% hydration)
8 gr salt
1.5 gr dry active yeast
1 tbs olive oil
Pinch of sugar
I warmed the water to slightly over body temperature, added the yeast and a pinch of sugar, stirred and let it sit for 10 minutes. That way I can tell if my yeast is active or not. The sugar is just a catalyst starter for the yeast to feed on.
In a mixing bowl I added the flour and salt. Then I poured in the water and hand mixed until the water was fully absorbed into the flour. Then I used a hand held mixer for about 8 minutes until the dough was smooth. I added the olive oil while mixing. I sometimes hand knead but didn’t this time. I don’t own a stand mixer. I separated the dough into two balls that weighed about 257 grams each which is a little over 9 oz. each, put them in bowls covered with plastic wrap and let them rise for about 1-1/2 hours. Punched them down and let them rise a second time.
Next I cut parchment paper using the stone as a template.
I made the crust on the counter just a tad smaller than the parchment paper. When shaped I lifted it and put it on the parchment paper.
To prep the pizza I brushed some olive oil on the dough, added my pizza sauce which this time was Muir Glen Organic pizza sauce. I sprinkled some fresh dried oregano and basil, added some chopped onion, a little bit of chopped garlic, about 5 oz. of sliced fresh mozzarella cheese, some pre-browned Italian sausage, some fresh mushrooms and some sliced kalamata olives.
The first prepped pizza
I had pre-heated the pizza maker to its maximum temperature which was suppose to be 660 degrees F. for about 30 minutes while prepping the pizzas.
With the parchment paper it was easy to use a peel to slip the pizza on the stone. After 2 minutes I yanked the parchment paper out from under the pizza and let it finish baking directly on the stone.
This is what the parchment paper looked like after 2 minutes. It burns above 420 degrees so had to come out.
I baked the pizza for a total of about 7-8 minutes. This is how the first pizza looked.
This is how the bottom of the crust turned out.
The second pizza was the prepped the same as the first. About 4 minutes into baking I added some sliced tomatoes and this is how the second pizza came out.
All in all I was pretty satisfied. The crust turned out superb in my opinion. Using the parchment paper made it a lot cleaner in that I had no loose flour normally used to slide a pizza off a peel to clean up in the pizza maker and the stone stayed cleaner. You have to be careful not to pile on the ingredients too high so they don’t touch the upper lid heating coil. 9 to 10 oz. dough balls are just about the right size. Of course you are limited to personal size 11-12” diameter pizzas. The pizza maker performed as advertised. It seems well built. This is what I get spending too much time looking at it in Williams Sonoma in front of my wife.
<message edited by Davydd on Wed, 01/8/14 8:38 PM>