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Alton Brown Pizza Experiment

L

Lionheart

SOH-CM-2014
Well guys (and gals),

I am on an odyssee to create the ultimate pizza, once again.....

This time, I am going to try Alton Browns recipe. I happened to see that he has a Pizza episode and watched it on YouTube. Watched it 3 times to make sure I have the steps down just right.

The only thing is, I am going to only let the dough rise for 1 hour instead of 24 hours, and I am going to make this a full size pizza instead of saving half the dough for another day as he does in this episode.

Recipe:..........................................................................

2 cups of flour (preferably machine making bread type flour)
Start with one cup first, then add ingrediants and add second cup of flour over top of them
1 Tblspoon Kohser salt
2 Tblspoons sugar
1 Tblspoon olive oil
1 Teaspoon Instant Yeast (teaspoon)
3/4 Cup warm water (not hot, not cool)
Add second cup of flour (two total)

Beat/knead for 30 min's or machine turn for 15 min's
Let set for 1 hour to 24 hours; best left in fridge (instant yeast) and this adds flavour.

Reknead dough and again let set for 30 min's.

Set a cooking stone in the over if you have one, and 30 min's before baking turn on oven to full/maximum to heat it up

Start kneading dough outwards with a pinched rim at the edge, working/stretching out the disc in an outwards stretching motion until the dough is the right diameter. If dough fights and pulls back, then let set out on the counter for 5 min's and restretch.

Apply small amount of red tomato sauce
herbs (between cheese and tomato sauce to keep from burning herbs
Cheeses, (3 is best to spread types of flavours)
optionals; Roasted Garlic, sun dried tomatoes, etc...

Place on heated cooking stone in oven for 7 min's and retreave

Let stand for 3 min's to properly cool down before slicing...



I have made the dough, letting stand to expand. We'll see how it goes this evening... :d

This is the episode broken into two pieces, part one and part two.

[youtube]-BhVPgllLW8[/youtube]



[youtube]H_-o0q3a2w4[/youtube]


Bill
 
Oh No! 24 hours means 24 hours! Your's hopefully... will turn out OK. Maybe a little chewey?

BTW, reading one of the AOPA magazimes revealed that Alton is a pilot, with his own Cessna 206. Was working on his instrument rating at the time of the article, a year or so ago. Based out of one of the fields around Atlanta.
 
Meshman said:
Oh No! 24 hours means 24 hours! Your's hopefully... will turn out OK. Maybe a little chewey?

BTW, reading one of the AOPA magazimes revealed that Alton is a pilot, with his own Cessna 206. Was working on his instrument rating at the time of the article, a year or so ago. Based out of one of the fields around Atlanta.
Click to expand...

Thats cool to know. In a episode the other night on Food network, a show called 'Ask Food Network' (I think its called that), Alton arrives in a nice little Cessna skywagen. I wondered if that was his.

Bill
 
Done!

Cooled off for 3 min's (very long wait as explained in video) and dang! That is some of the best pizza I have ever had.

The dough (main ingrediant) came out almost just right. I needed one more minete to cook and it was awesome... Better then Pappa Johns Pizza! (They actually have a similar crust).

I had Pizza Hut the other day, ordered online the meat lovers pizza and they delivered a cheese pizza. Told me thats what I ordered. So I then order the same thing from PJP. Brilliant... Then I see the Alton Brown videos and now this!!!!

Wunderbar! lol... I will be making my own pizza's more often.


Note; I have a vintage old mixer that I used to mix the dough with. Zero kneading on my behalf except to flatten it first time (after it rose up), then the second time to make it a flat disc with pinched edge.

If you make this, dont forget to put olive oil along the top outer edge.


Yums....
 
the stone is what separates the pretenders from the artists.
of course, the pros don't use them, but they have those sweet ovens. you know, the ones that heat so totally even, and the temps are consistant.
i miss having a stone. it even improves frozen pizza from the grocery store.
i used to brush mine with a little olive oil every now and again.
 
If you like wings, try both his recipes from "The Wing and I" The buffalo wings have just enough heat, and the OJ based asian sauce is amazing. Just follow the comments on the asian sauce and reduce the OJ by about 1/4.

I plan on using the asian sauce at my brother's grad party at the end of the month.

The sauces are amazing, but the technique is what cinches it. The wings are baked, but still very crispy.

WH
 
Thanks WH,

I might check that out. Ive never cooked wings.



CF,

It really does help. Cooks it so fast.

Ive made 3 of these pizza's now and they are quite good. Last one though was pounded too thin and didnt slide off the wooden Emma paddle well. Some of the toppings flipped onto the heating element, making a very nice 'smoked' low visibility halo in the kitchen area.. arrghh..




Bill
 
When you have a chance, use AB's crust recipe with the 24 hour rest. Though slowed, the yeast are working during that time, and the flavor develops a great deal. This is the only recipe my wife uses, and even a professional chef friend of ours has been impressed with the flavor.

Much of my cooking and baking is influenced by information from AB and his friends.

It it interesting to hear that he is a pilot. He mentions his love of motorcycles often enough. Perhaps there will be a new travel sequence by flight (following two by motorcycle and one by boat).
 
mfitch said:
When you have a chance, use AB's crust recipe with the 24 hour rest. Though slowed, the yeast are working during that time, and the flavor develops a great deal. This is the only recipe my wife uses, and even a professional chef friend of ours has been impressed with the flavor.

Much of my cooking and baking is influenced by information from AB and his friends.

It it interesting to hear that he is a pilot. He mentions his love of motorcycles often enough. Perhaps there will be a new travel sequence by flight (following two by motorcycle and one by boat).
Click to expand...


Hey MFitch,


Actually, he did one on a travel on bikes, and another in a boat in the Caribean (or on the seas that is). He is the proud owner of a Bimmer BMW bike and does a trip with his friends accross the Southwest (I believe) checking out the restaurants along the way.

I dont know if they are on DVD or will be on a show coming up.


Bill
 
Alton is a graduate of the New England Culinary Institute based in Montpelier VT... IE: about six miles from me.

The institute owns three eateries. Two in Montpelier and one in Essex Junction. Durn good eatin...

Brian
 
Roger that Brian. Good to know.

I was reading his blog and learned that he originally was a producer and movie making, etc, but was captivated by food cooking shows and in all his breaks when being a producer, would be watching the food shows. So he decided to do his own cooking show instead, graduated from the cooking school (I dont know what order that occurred in) and Voila..


I might try his Chilli... Going to watch his chilli episode later today and think on it. Ive never made a powerful chilli before..



Bill
 
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