The triple P Pizza is a pea meal bacon, pea purée, pecorino cheese and feta sourdough pizza. I’ve up to date my sourdough pizza recipe to make use of 40% prefermented flour (the entire spelt) and 10% of the AP flour as a tangzhong. The considering behind having a tangzhong in a pizza is that with a house oven, the baking occasions are fairly lengthy for the reason that temperatures are decrease than a industrial oven. By gelatinizing a portion of the flour earlier than baking, it ought to assist forestall the crust from being too dry. I’d say that it labored fairly nicely and I’m very pleased with the outcomes.
The pea purée is one thing I’ve been considering of attempting for someday and I’m fairly pleased with it. There’s a beautiful sweetness from the peas within the pizza and a contact of a tang from the lemon juice within the purée. I’d positively make this once more. That being stated my parter nonetheless loves his tomato sauce pizzas so they have to stay in rotation.
Directions
Pea purée. Defrosted ~2 cups of frozen peas within the bowl of the meals processor. Blitzed with salt and pepper, juice of half a lemon and a drizzle of olive oil to get to a clean simply spreadable texture. Put apart lined.
In a single day levain
Length: 12 hours (in a single day) at heat room temperature: 74°–76°F (23°–24°C).
Tangzhong
In a sauce pan set on medium warmth, stir the water and entire spelt flour till blended. Then prepare dinner for a number of minutes till nicely thickened, stirring commonly with a spoon or heat-resistant spatula. Let cool within the pan or, for sooner outcomes, in a brand new bowl. Theoretically it ought to attain 65ºC (149ºF) however I don’t discover I must measure the temperature because the tangzhong gelatinizes at this temperature. You’ll be able to put together this the night time earlier than and refrigerate it, be certain that it’s lined to forestall it from drying out.
In the event you plan on utilizing a stand mixer to combine this dough, arrange a Bain Marie and use your stand mixer’s bowl to arrange the tangzhong.
Within the morning combine the dough when the levain is at peak. To the bowl of the stand mixer add water, salt, sugar and diastatic malt, stir to dissolve. Add the tangzhong/Yudane slicing it into small items. Then add the levain, stir to dissolve. Add the tangzhong and break it up into smaller items. Lastly add the flours. Combine on low pace till there isn’t any dry flour then enhance to medium and blend till the dough is reasonably developed. Then slowly drizzle within the olive oil stopping till every addition is included. Lastly combine till good gluten improvement.
Take away the dough from the bowl and do a bench letterfold. Switch the bowl to an oiled bowl for bulk fermentation.
Permit the dough to relaxation till it reaches 40-50% rise.
Elective chilly retard. Place the dough within the fridge till the following early afternoon. That is achieved primarily for comfort.
Permit the dough to proceed to ferment at a heat temperature 80°F or so till it reaches 100% rise then form.
Shaping
Oil the baking pan nicely and brush the underside and the edges with the olive oil.
Completely flour the highest of the dough within the bowl, launch it from the edges of the bowl utilizing a bowl scraper then flip it onto the counter. Flour the uncovered dough nicely with flour and flour the counter across the sides of the dough nicely. Utilizing your bowl scraper push a few of that flour beneath the sides of the dough.
Utilizing your arms, get your fingers nicely beneath the dough and stretch it out right into a rectangle. Subsequent utilizing your fingers gently press them into the dough to elongate the dough. Flip the dough over and repeat aiming to get the dough to about 75% of the realm of the pan.
Switch the dough to the oiled pan by folding it in half and unfolding it as soon as within the pan. Gently stretch the dough out to the touch the sides of the pan. If it resists stretching, wait 15 minutes and take a look at once more after the gluten has relaxed.
https://youtu.be/VWfvaNGmVAc?si=s-WkoO49wG03zsRc
Goal to bake the pizza as soon as the whole rise is 150%. About 1 hour previous to baking pre-heat the oven to 500°F putting your baking metal on the lowest rack of the oven.
Bake the pizza.
Drizzle olive oil onto the dough. Then utilizing a big spoon, unfold a skinny layer of pizza sauce over the dough from edge to edge. Slide the baking pan into the oven on prime of the baking floor. Lower the oven temperature to 425°F (220°C) and bake for 10 minutes. Switch the pan to a wire rack and sprinkle on the grated cheese and some other toppings. Flippantly drizzle some olive oil over the whole pizza. Slide the sheet pan again into the oven on the baking floor and bake for 20 minutes extra. The cheese needs to be melted and the underside crust nicely coloured.
