So decided to make some pizza this weekend on the Yoder YS640 and wanted to do something a little bit different. I wanted to try a whole wheat crust instead of my typical white flour based crust, plus wanted to use a Paella pan to help with the shape of the pie.
I made the dough using a basic pizza dough recipe, but substituted whole wheat flour for white AP.
Pizza Dough Recipe (ala Bobby Flay)
------------------------------------
3 1/2 to 4 cups whole wheat flour
1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons kosher salt
1 1/2 cups water, 110 degrees F
2 tablespoons olive oil, plus 2 teaspoons
Directions
Combine the flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
Toppings were some shredded motz cheese, country sausage, thinly sliced onions and garlic, mushrooms, orange bell peppers, a little black pepper, thinly sliced tomatoes and some smoked tomato puree for the sauce. I simply smoked the tomatoes for 20-25 minutes than pureed with some olive oil, salt, pepper and dry oregeno.
Here is the before picture of the pizza shaped into the Paella pan that was lightly coated with canola oil and covered with the toppings.
I cranked up the YS640 to 425 and put the paella pan on top of a pizza stone that was heated up to temp while the YS640 was coming up to temp.
After about 25 minutes, I pulled the pizza off and here is the result.
I was pretty happy with the crispness of the crust and loved how the paella pan not only kept the shape, but I think helped with evening out the crust crispiness.
We killed the pizza in about 10 mins as it was so good.
Next time, Chicago style deep dish pizza using the Paella pan!
I made the dough using a basic pizza dough recipe, but substituted whole wheat flour for white AP.
Pizza Dough Recipe (ala Bobby Flay)
------------------------------------
3 1/2 to 4 cups whole wheat flour
1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons kosher salt
1 1/2 cups water, 110 degrees F
2 tablespoons olive oil, plus 2 teaspoons
Directions
Combine the flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
Toppings were some shredded motz cheese, country sausage, thinly sliced onions and garlic, mushrooms, orange bell peppers, a little black pepper, thinly sliced tomatoes and some smoked tomato puree for the sauce. I simply smoked the tomatoes for 20-25 minutes than pureed with some olive oil, salt, pepper and dry oregeno.
Here is the before picture of the pizza shaped into the Paella pan that was lightly coated with canola oil and covered with the toppings.
I cranked up the YS640 to 425 and put the paella pan on top of a pizza stone that was heated up to temp while the YS640 was coming up to temp.
After about 25 minutes, I pulled the pizza off and here is the result.
I was pretty happy with the crispness of the crust and loved how the paella pan not only kept the shape, but I think helped with evening out the crust crispiness.
We killed the pizza in about 10 mins as it was so good.
Next time, Chicago style deep dish pizza using the Paella pan!
Comment