Sunday, 3 February 2013
Pizza (50% hydration)
Joanna @ Zeb Bakes mentioned me in a tweet in reference to a Hadjiandreou recipe. This caused me much amusement as I had dipped my toe into the "ephemeral stream" that is twitter and then withdrawn swiftly. But then there was an email in my inbox saying I had been mentioned in a tweet so I went to investigate...
Another twitter member had queried whether the recipe in the Hadjiandreou book was correct as the hydration of the dough was a mere 50% - rather stiff. The great man himself answered the query himself - how nice is that?! However, this was rather a coincidence as I had bought the ingredients for this pizza last Friday but then left them in the fridge at work!
This Friday was the 1st February and I met Sue in the Sheffield Tap to break my month of alcohol abstinence with a couple of pints of Thornbridge Brewery's Jaipur, one of my favourite beers. Fortunately I had prepared the dough for pizza the night before. The 50% hydration gives you a dough of the consistency of putty - bizarre! But the secret is to leave it for 24 hours during which an alchemy takes place. When we got home we rolled out the dough into two discs and I opted for the sage and mozzarella whilst Sue went for a traditional Margarita-like pizza. The results are very good indeed. The base is crispy and the 24 hour fermentation has added to the flavour. I plan to add a spoonful of sourdough next week as an experiment.