more pizza questions
one rise or two for the dough? the recipes i see seem to be split. i used two rises last night, but normally i've used one in the past. and honestly, i don't think i tasted that much of a difference. maybe i did something wrong if i didn't taste a difference.
storage of dough? i punched down after a second rise and put the one ball i didn't use in the fridge for use tonight. should i have done anything differently?
artichokes on pizza? any suggestions?
I do one rise, not two, and use the dough right away, but I guess it would depend on the recipe you use (mine makes one pizza, not two) and the proportions of yeast, flour, and liquid. Here's the recipe I use - originally from Cooking Light.
2 C flour (I use 2/3 C whole wheat and 1 1/3 C all purpose)
1/2 t salt
1/2 t sugar
1 packet rapid-rise yeast
Mix dry stuff in food processor (steel blade) just until blended.
Add (simultaneously) 1 T olive oil and 3/4 C warm water through the chute. Let the dough form a ball, and then let it run for about a minute to knead the dough.
Transfer to a bowl coated with oil or cooking spray, turn over to coat evenly, and cover with plastic wrap and then a towel.
I let it rise on the back of the stove (near the vent) which is set at 250F for about 40 min.
Punch down, roll out to about a 16" circle, transfer to pizza stone dusted with cornmeal, and top as you see fit.
Bake at 425F for 15-18 min.
I'm pro-artichokes... try with a nice sharp Provolone and maybe some crumbled bacon.
Artichokes on pizza? A classic in Rome is pizza capricciosa, which would mean pizza with anything you fancy on it. But generally, it is topped with prosciutto, artichokes, olives, eggs (sometimes hardboiled and sliced, though I've seen a whole egg broken on and baked with the pizza), tomato sauce, and mozzarella. I think the herb was basil, but I don't remember. I've never seen it in the U.S. and Peter Reinhart did not include it in his book American Pie. But it is well enough known in Europe that I had it in Paris and Bonn back in the eighties. As for the crust, I think a lot depends on how you like it. I don't think two rises would affect the taste very much, though it might affect the texture. A long slow rise that gives enzymes plenty of time to work would be more likely to give you a different taste. For most Americans, the topping is the pizza, so unless you are dealing with crust fanatics, I'd do whatever is convenient.
I use just one rise for pizza dough. Let it rise once before refrigerating or freezing for later use. If you cold store it overnight, let it come to room temp before stretching.
Artichokes on pizza? Absolutely. You can use fresh cooked artichoke hearts, frozen defrosted, canned or even marinated, or marinate your own. The artichokes should be drained and quartered, but it's important to toss them with some type of dressing, olive oil and a little lemon juice, if anything. Things that go well with artichokes on pizza: grilled onions, spinach, goat cheese, fresh sliced tomatoes, thinly sliced fresh or roasted garlic, sliced red peppers, roasted or fresh, sauteed mushrooms, thyme, oregano, a little rosemary or basil. Or just by themselves, with some mixed herbs and fontina or aged provolone.
I've done both one rise and two, successfully. I make a batch of dough, divide into 4 (for more personal-sized pizzas) and store what I don't use in the fridge, then the freezer (if I won't use it in a couple of days). Sometimes it'll rise a bit more in the fridge, so I punch it down through the plastic bag in which I store it.
Never had artichokes on pizza, but Elizabeth Karmel's Pizza on the Grill has several recipes with artichokes. I may have to try it sometime!