Experimenting With Pizza Stone – Pizza with Poolish Method by Alterkitchen

Pizza with Stracchino, Cherry Tomatoes and Arugula

 

We’re into the last week of our kitchen remodel (hopefully), so my dear Italian friend Giulia of Alterkitchen has brought us pizza to help get us through the week!  What a friend!!!  When I first came across Alterkitchen well over a year ago, I knew that I needed to know more about the person behind the blog.  Everything on her About page hit home.  She loves to read, travel, watch movies, cook, knead bread, and even though she is only in her 20′s, she loves 70′s rock music! Talk about having a lot in common (everything but being 20 something :))!  I’ve thoroughly enjoyed getting to know my young Italian friend, her food, and her country.  She has taken me to places I have never seen and has turned me on to dishes that I had never heard of.  Thank you Giulietta!!!

Today Giulia is sharing a traditional Italian method for making pizza (pizza crust) – the Poolish method; something else I’ve never heard of and can’t wait to try!  To check out her other wonderful recipes, be sure to click on Alterkitchen before you leave here.  So I’ll shut up now and turn you over to Giulia!

Giulia:

Pizza is one of the GREAT ITALIC LOVES.  We can fight as much as we want, the stereotypes about Italians and our pizza, pasta and mandolin, but I candidly admit that I couldn’t give up pizza. About a year ago I wrote about Gabriele Bonci’s pizza, a high hydration pizza to prepare in a pan. I didn’t finish with it, because I have a lot of seasonal combinations to try.

I’m always looking for new pizza recipes. Then, on my birthday, a pizza stone arrived unexpectedly, an object of desire for a very long time. I immediately started looking for a recipe expressly created to use my brand new pizza stone (which is nothing more than a refractory stone/brick, available in any building materials store)!

Of course, we came close to drama when we found out, a few hours before the first experiment, that the stone didn’t allow the oven to close properly, but thanks to MacGyver’s intervention (aka my father) we managed to avoid the crisis. Who would stop me now?

The recipe I propose you came from Adriano of Profumo di lievito, a recipe that I have seen so many times around the net, and now I can confirm its magnificence. I’ll continue to experiment, but with this exciting beginning, I can only improve!

ATTENTION: For this preparation you’ll need a full day: the process starts the evening before (otherwise you could prepare some dough in advance and freeze it.  For the freezing solution, look at the bottom of the recipe).

 

Pizza with Buffalo Mozzarella, ‘Nduja and Grilled Zucchini

 

I copied the definition given by Adriano: “More than a recipe, this is a way to home-made the round pizza typical of an Italian pizzeria.

With this recipe you’ll have a pizza with slightly crispy edges and with pleasant smell of freshly baked bread”

 

 

Kitchen Notes

You can freeze the dough balls (wrap them tightly and individually in plastic wrap, then place them in the freezer). When you want to use them, take the dough balls out from the freezer about 8 hours before you need them. Let sit at 71° F/22 ° C.

The topping I chose for my pizzas, in order of appearance, are stracchino, cherry tomatoes and arugula; buffalo mozzarella, ‘nduja and grilled zucchini; and buffalo mozzarella and prosciutto crudo.

Note from MJ – I provided some of the conversions; however, when it came to the flours, I left them alone and would highly recommend weighing the amounts.  Flours have different densities, and thus, different conversion rates, so weighing seems to be the best method.

 

Pizza with Buffalo Mozzarella and Prosciutto Crudo

 

Changing the subject: please, take a look at my dog’s muzzle when pizza was ready. :)

 

Thanks my friend for this wonderful post!

Now it’s time to head over to Alterkitchen if you haven’t already.

 

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49 Responses to “Experimenting With Pizza Stone – Pizza with Poolish Method by Alterkitchen”

  1. Su Anne October 17, 2012 at 7:36 pm #

    Guilietta,
    Scrumptious looking pizza! I’ll WILL try your recipe for the dough. You’re going to have such fun with your new pizza stone!
    Thank You!

  2. Su Anne October 17, 2012 at 7:30 pm #

    A stone for baking breads and especially pizza is wonderful. A potter friend made a pair years (ok, decades) ago that together cover one rack of my oven with a bit of circulation room around the edges. They are blackened, oil stained and precious to me. Hum, I think I’ll make pizza when you and/or Bob are here next, soon I hope.
    I miss you, hugs.

    • mj October 19, 2012 at 9:11 am #

      OK you two (you and Giulia) – I guess it’s high time for me to buy a stone! I actually have the perfect place to put it and now the perfect way to test it! Hope to get to have some of your pizza very, very soon!!! :) Lots of hugs!

  3. I’m a big fan of a homemade pizza. I do it myself from time to time, especially when we’re planning on having a film night. Looks delish!

  4. Baker Street October 3, 2012 at 8:01 pm #

    absolutely love the look of that pizza. i could eat homemade pizza for dinner every night. great post from Giulia!

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