Two components this week! Pizza dough and confit. What do we need to know to make it delicious? Do you need help? Ask away!
Two components this week! Pizza dough and confit. What do we need to know to make it delicious? Do you need help? Ask away!
Tuesdays with Dorie 
made the onions this morning. the hardest part was slicing 2 1/2 lbs of onions. Lots of crying. Can’t wait to eat them!
does anyone know if we wanted to make the mixed starter bread from a chunk of the pizza dough….can that chunk sit in the fridge in a bag for a day or two? I guess I could try it and see if the first stage rises.
I am sure we will make it sometime so I am going to keep a chunk for a day or two and then make bread next week. I’ll just save the pictures until the post comes up … or make it again :)
I made it, but I didn’t take pictures. It was delicious. We make pizza so often that its won’t be a big deal when the assignment comes around
Just finished making the onion confit. It was very easy to make and I believe it makes more than enough. The pizza dough is going through the second rise and it too was easy to work with. I plan to freeze half the dough and refrigerate the other half for pizza for tomorrow night’s dinner.
Just pulled half of the dough out of the refrigerator and now have it on the counter to warm up before using it for tonight’s dinner.
That’s what I thought I would do also. Make it tomorrow (Sunday), Freeze 1/2 and make the other pizza Monday. What toppings are you all using on the onion confit. I want “it” to shine and not “overkill”- put on too many other toppings.
I used olives and goat cheese.
I’m figuring it’ll be a little Chevre, some salt-cured black olives, a bit of fontina to help keep the onions in place, and a sprinkling of fennel pollen.
Another good combo with long cooked onions is rehydrated dried figs and bleu cheese.
I was thinking goat cheese and mushroom. But fig and blue sounds much better!
In terms of making it better, the number one tip is to bake the pizza on a stone. Old Stone Oven makes a very good one, nice and thick which retains heat well.
If you assemble the pizza on a peel, make sure it’s dusted well with cornmeal or flour and test that it will slide off. The longer the dough stays on the peel, and the more you pile onto the pizza, the more likely it is to stick.
Alternatively, you can make the pizza on parchment. It will toast, but not ignite in the oven, though not where the crust is in contact.
we always use parchment paper for our pizzas on a stone. it makes getting them in and out of the oven VERY easy. the paper doesn’t burn.
I made this yesterday and LOVED it! I just used a teensy bit of feta that I had in the fridge and then sliced up a small log of sun-dried tomato & herb goat cheese to put on top of the confit and it was delicious! I don’t have a baking stone so I turned a cookie sheet upside down, assembled the pizza on parchment paper on my pizza peel and slid it onto the baking sheet. It worked really well and the crust was crispy and oh-so-yummy!
Ups…I didn’t like it that much!
The confit: I did not like it. I prefer the traditional pizza with tomatoe sauce (not ketchup), mozzarella and and everything else…
The dough: don’t want to look “arrogant”, but I have a better recipe (I was born and grew up close to the Italian border and I’m probably spoiled when it comes to a real good Pizza).
There’s a second recipe I use when it comes to rush hours: ready in 2 h!
(I made one with tons of vegetable, don’t be afraid, just look at the pizza dough)
http://sweetandthatsit.blogspot.ch/2012/05/pizza-in-hurry-pizza-di-fretta.html#more
I usually bake my pizzas on pizza stone (not the huge ones), dusting the peel with all purpose flour (no parchment paper).
When I bought the stone they told me that if my pizza was too “wet” I could let it bake for a couple of min on parchement paper but to take it absolutely away after that time: it works perfect. The stone dries the dough and make it “pizzeria like”.
Hope you all loved it, more than I did.
All the best and happy new year!
If we don’t have a stone to bake it on, can we just use a baking tray? If not, what else could I do?
I don’t see why not. You just may not get as crispy of a crust that you would with a stone.
Ok that’s good. I might see if I can get a stone but if not, I’ll just use a baking tray. Thank you for your help!
In regard to saving a small piece of the dough for the “Mixed Starter Bread” on page 113 – how small is small, and can it be frozen for later?
I have the same question…how to store the piece of dough for the Mixed Starter bread, if you’re not going to use it right away.
Pg 114 says a chunk the size of a walnut or 1/2 ounce from the already raised dough. That doesn’t seem like very much but that is what I am going to chunk off.
Oh noo! I wanted to do it, but I remembered just when the pizza was in the oven! ups!
Wow. The confit is delish! Wish I had not halved the recipe. This would taste really good on a baguette with goat cheese..
Poor me, I did not like it.
I have a question: do really 4 medium US onions weight 2 1/2 pounds?
Wow they must be giants compared to ours.
Those of you that use blogger – are you having problems with loading pics? It will not allow me to even open pictures to view.
No problems so far. Hope “your” blogger is working by now, Cathleen.
I had the same problem inserting pictures. I finally figured out if you put your desired photos in a web album, then you can access them and put them in your blog. I was able to create the web album from my Picasa program. Hope this helps
Oops! Don’t have Creme de Cassis. Is there an alternative?
Per tablespoon cassis substitute 1 tablespoon black currant syrup OR 1 tablespoon raspberry liqueur.
From one of my favorite culinary sites:
Read more from GourmetSleuth.com: http://www.gourmetsleuth.com/Dictionary/C/Creme-de-cassis-4784.aspx#ixzz2H3kqkIYe
Hmmm… my dough seems dry. I added a bit more water and olive oil to the dough as I was mixing the 2nd lot of flour in. I hope it’s ok. I am too jetlagged to start again!
I’ve made this pizza dough many, many times. In a break from my normal routine, I found some high gluten flour and used it, as well as giving the sponge and extended rise/ferment in the fridge.
Probably on account of the different flour, my dough was very, very stiff, even with only 2 cups added to the sponge.
I’m returning after a break. My dough is chilled, I’ll make the pizza on Monday. I’m cooking the onion confit and it seems more poached that carmelized , anyone have any comments on how the onions should look?
I finally got a chance to make the Pulla over the weekend (completely wonderful!), so I won’t get to make this pizza til next weekend, with this week’s crazy work schedule. Can’t wait to read all the posts for ideas on how to perfect the toppings!
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