The Daring baker's challenge always comes around quickly, and reveal day, where the months challenge is announced is always a exciting day.
This months challenge is very poignant to all Daring bakers, old and new, as this challenge was to be co-hosted with Sher from What did you eat, Glenna from A fridge full of food and Rosa from Rosa's yummy yums. Sher sadly passed away this summer, a dear loss to all Daring bakers.
Glenna has also left the Daring baker's due to personal reasons, so Rosa is now hosting alone.
In memory to Sher her chosen recipe is this months challenge, and a exciting choice it was too.
This months challenge is 'Bake your own pizza's like a real pizzaioli'. To make our own real pizza dough, the recipe chosen was "Pizza Napoletana" from Peter Reinhart's "The bread baker's apprentice"
The challenge: to make your own pizza dough, and try the tossing method for at least 2 of the bases. Try to get a photo of the dough tossing in action.
The rules: To make pizza dough as stated in the recipe, a pizza sauce and topping. You must use both sauce and toppings but have the freedom to use whatever sauce, ingredients you wish.
I must confess, in a tiny little voice "I don't like pizza" yes, I know, I know, I am the strangest person to walk the earth but it just doesn't do it for me....or my children who also will not eat pizza. However I was still looking forward to trying this recipe as I do often make pizza for my OH.
The recipe given yields enough dough for 6 pizza bases, I halved the recipe to make three, I planned to make 2 pizza's for the challenge (one for my OH and a sweet version for me and the kids) and freeze the remaining dough for a rainy day.
While I am confessing I also have to admit I failed miserably in the dough tossing photograph challenge, I only had a seven year old nearby to take the picture and the results weren't good, lol.
The full recipe can be found on Rosa's blog
The dough had to be made over a two day period, on day one the dough was made in a mixer, kneaded by hand, split into balls and placed in the refrigerator overnight. I loved this dough, it was a little sticky but not gloopy, it was a very silky dough...if that makes sense.
On day 2 the dough is ready to be used, and then the fun starts.
Exactly two hours before you need to use the dough you must remove it from the fridge.
The dough had to be sprinkled with flour and shaped into disks, covered and left for two hours.
45 minutes before baking a pizza stone needs to be heated in the oven, as hot as the oven gets.
To toss the dough, generously sprinkle the back of a jelly pan with cornmeal, flour your hands.
Take 1 piece of dough, 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.
When the dough has the shape you want, place it on the back of the jelly pan making sure there is enough cornmeal on it to stop the dough sticking to the pan.
I enjoyed tossing the dough although it was a little scary at first. It nearly ended up on the floor a few times. The dough shaped really quickly and gave a thin centre and thicker edges, which concerned me a little.
Now to get adventurous.
This sweet pizza was heavenly, absolutely divine. I adored the pizza crust but the centre was awfully thin and fragile, and couldn't cope with the liquid that came from the fruit. I decide to combine my two remaining dough balls to make a larger pizza for the savoury version.
I found it much easier tossing the larger dough portion than the smaller one, it thinned out more evenly.
I made this pizza to my OH's tastes, authentic it ain't.