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The Daring Bakers’: Pizza and Toppings Challenge October 29, 2008

Filed under: Pizza,The Daring Bakers' — pastrybrush @ 7:00 am
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This months Daring Bakers’ Challenge was chosen by Rosa of Rosa’s Yummy Yums, Sher of What Did You Eat?, and Glenna of A Fridge Full of Food.  Sher tragicly passed away in July, and Glenna, a close friend, decided to not partake in the challenge to have time to heal.  This months challenge for the Daring Bakers’ is dedicated to Sher.

This months challenge was to make a pizza crust (recipe given) and it had to have a sauce and topping.  We were given the opportunity to be as creative as we wanted to be.  When I first saw the challenge the first thing I read was that we were going to have to take a picture of ourselves throwing the pizza

NO WAY!!

That is just asking for a disaster to happen in my apartment.  I didn’t throw the dough when I made the pizza and I didn’t roll it either.  I just passed it between my two hands and used my knuckles to form the traditional circle slowly.  I also decided that I didn’t have the time or the energy to make 6 pizza, so I divided the recipe in half and made 3 pizzas.  Two of which I made at the same time and the other I made a day later.

BBQ Chicken Pizza

BBQ Chicken Pizza

For my pizzas I decided to make a BBQ Chicken Pizza, Apple Pie PIzza, and an Cranberry-Apple Pizza.  They all turned out great.  I actually didn’t have any problems with the crusts until I got around the making the third pizza and it didn’t really want to co-operate with me.  Both apple pizzas tasted fantastic, but I decided that next time for the BBQ chicken pizza that it would need more red onions and some garlic.  I actually was out of garlic and was feeling lazy and didn’t want to buy anything, hence no garlic in the recipe.  Below is the recipe for the basic pizza dough and below that I have entered in the topping recipes for the three pizzas.

I came up with the idea for the Apple Pie Pizza one night when I was watching Good Eats with Alton Brown.  He was actually doing an entire episode on puff pastry and was making an apple fruit tart.  He cored the apple, cut it in quarters, peeled it, and then use a vegetable peeler to make thin slices of the apple.  I thought that this was fantastic so I used the vegetable peeler.  The only bad thing is that you can slice the entire quarter of the apple and still have it look pretty.  I ended up either eating that left over piece or giving it to my two monster children, I mean dogs.  They love apples 🙂

Apple Pie Pizza

BASIC PIZZA DOUGH
Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart.

Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter).

Ingredients:
4 1/2 Cups (20 1/4 ounces/607.5 g) Unbleached high-gluten (%14) bread flour or all purpose flour, chilled
1 3/4 Tsp Salt
1 Tsp Instant yeast
1/4 Cup (2 ounces/60g) Olive oil or vegetable oil
1 3/4 Cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C)
1 Tb sugar
Semolina/durum flour or cornmeal for dusting

DAY ONE
Method:
1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).

2. Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.

3. Flour a work surface or counter.  Line a jelly pan with baking paper/parchment. Lightly oil the paper.

4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).

5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them.  Gently round each piece into a ball.

6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.

7. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.

DAY TWO

8. On the day you plan to eat pizza, exactly 2 hours before you make it, remove

Cranberry-Apple Pizza

Cranberry-Apple Pizza

the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.

9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven.  Preheat the oven as hot as possible (500° F/260° C).

10. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss.

11. When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter – for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.

12. Lightly top it with sweet or savory toppings of your choice.

13. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes.

14. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.

BBQ Chicken Pizza

1 circle of dough (follow directions above), uncooked

1 chicken breast, cooked, sliced thinly, and seasoned with BBQ seasoning

1/4 of a medium red onion, sliced

1/4 cup BBQ sauce

3/4 to 1 cup mozzarella cheese

Spread the BBQ sauce evenly over the pizza crust.  Next place the strips of cooked chicken over the sauce and top with the sliced onions and cheese.  Bake in a 500°F oven for 5-7 minutes.

Apple Pie Pizza

Filling

1 1/2 Golden Delicious apples, peeled, cored, and sliced thinly

1 tsp ground cinnamon

3 tbsp sugar

juice from 1/2 lemon

1 tbsp flour

Topping

1/4 cup packed brown sugar

2 tbsp butter, melted

1 tsp cinnamon

1 tbsp flour

Drizzle

2 tsp milk

1/2 cup confectioners’ sugar

For the filling in a medium size bowl mix together all of the ingredients and set aside.

In a small bowl mix together all the ingredients for the toppings and set aside

Place an even layer of the apple mixture on the pizza about a centimeter from each side.  Then top with the topping mixture.  Make sure to cover the apples completely when putting the topping on.  Bake in a 500°F oven for 7-10 minutes.

While the pizza is cooking, combine the ingredients for the drizzle in a small bowl until smooth.  Place ingredients in a parchment cone, pastry bag with small round tip, or a zip top bag with the end cut off.  When the pizza comes out of the oven place on a plate and drizzle the top of it.

Cranberry-Apple Pizza

1 Golden Delicious apple, peeled, cored, and sliced thinly

1/2 cup fresh or frozen cranberries, sliced in half

1 tsp ground cinnamon

3 tbsp sugar

juice from 1/2 lemon

1 tbsp flour

Topping

1/4 cup packed brown sugar

2 tbsp butter, melted

1 tsp cinnamon

1 tbsp flour

Drizzle

2 tsp milk

1/2 cup confectioners’ sugar

For the filling in a medium size bowl mix together all of the ingredients and set aside.

In a small bowl mix together all the ingredients for the toppings and set aside

Place an even layer of the apple mixture on the pizza about a centimeter from each side.  Then top with the topping mixture.  Make sure to cover the apples completely when putting the topping on.  Bake in a 500°F oven for 7-10 minutes.

While the pizza is cooking, combine the ingredients for the drizzle in a small bowl until smooth.  Place ingredients in a parchment cone, pastry bag with small round tip, or a zip top bag with the end cut off.  When the pizza comes out of the oven place on a plate and drizzle the top of it.

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6 Responses to “The Daring Bakers’: Pizza and Toppings Challenge”

  1. bex Says:

    that apple pizza looks amazing. What a great idea!

  2. Di Says:

    Nice job on your pizzas! The apple pie one sounds really yummy–great idea.

  3. Shari Says:

    Your apple pie pizza sounds delicious!

  4. Bethany Says:

    BBQ pizza = YUM!!!

    I love dessert pizza. I forget which pizza place came up w/ dessert pizza. I think it was in the 90’s. Anyhow, it was love at first bite. Then I became vegan and didn’t have it again for a long time.

    Of course, your’s looks much better than theirs ever could. cranberry deliciousness! and the frosting work on the top is beautiful.

    Throwing a pizza pic is funny. especially if you don’t have somebody to take pics and you must rely on a timer.

  5. Melissa Says:

    Your sweet pizzas look delicious. Great idea!

  6. Jodie Says:

    I wanted to make a sweet pizza, but we ran out of dough! I couldn’t get 6 pizzas out of that recipe! Great job!


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