I was today years old when I learned about Colatura. Coincidentally, today years old when I ordered my first bottle of it.
What's in your (PIZZA) oven?
- Thread starter Evan B
- Start date
This. If I somehow run out of Colatura di Alisi my potential meal choices diminish greatly. Put a few splashes in a large ziplock with some good olive oil and throw broccoli, cauliflower, asparagus, Brussel sprouts, mushrooms or just about anything else in the bag and shake them around to get a light coating on the veggies before going in the air fryer or roasting. Eliminates the need for any salt. Alisi is the Italian slang word for anchovy.
I heard about it from somebody on this site, I wanna say it was @O Clarki stomias who mentioned it. (Why won’t it work to tag that guy?) Italian version of fish sauce, amazing stuff.
@O clarkii lewisi you've been summoned.
Excited to try the stuff. We have a few bottles of various fish sauces from various Asian countries, but nothing Italian.
I also learned not too long ago that Worcestershire sauce is a fish sauce. Had no idea.
It probably was me. I changed my handle a bit to reflect my current location.
It is, and it is also adds a nice touch to a red sauce.
So I made two extra dough balls last week for a freezing experiment. Been wanting to try freezing dough balls and making later. Have a friend gathering tonight so am thawing them now.
I'll report my findings and process once I finish my parbake here in a few hours.
I'll report my findings and process once I finish my parbake here in a few hours.
I love science
As I am most often cooking for one it is not practical to make enough dough for a single 12" Neapolitan especially given the 3 day ferment so I froze a dough ball about 10 days ago, got the urge for a little pizza on Friday and took it out of the freezer to thaw slowly. I allowed it to come to room temp and unwrapped the dough. It seemed to be wetter than when it was originally formed. I stretched and shaped the pie, put it on a floured peel, dressed it and took it out to the oven looking forward to the upcoming meal. When I attempted to launch it as I have always done before half of it launched and the back half ended up in a pile suck to the end of the peel. The dough did not have the integrity to slide off as normal. Perhaps I need to use some additional flour when stretching and shaping the pie to maybe dry it out a bit. At any rate back to the drawing board as I would really enjoy being able to make just one pie on a somewhat short notice. Pizza should not require eating it with a spoon. Edit: Perhaps I need to make a larger ball and par bake in a pan and go that route in stead.
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Mine is currently resting in the pans after stretching. Definitely has a more relaxed texture. I think it'd be tough to work with if planning a typical neopolitan or California style. But for the Detroit pans, it actually seems easier.
It is super bubbly though. I've been poking the bubbles to keep them under control.
It is super bubbly though. I've been poking the bubbles to keep them under control.
Maybe start with lower hydration? That'd be where I'd start, but this is my first attempt.
I find when I over proof dough, it has a hard time browning/getting leopard spots/cooking. Curious if that’s what’s happening.
I'm sure it is
In crawling down the pizza dough rabbit hole on the innertubes I believe I read one article by someone much more learned than I that if dough is to be frozen it should be done prior to fermenting and proofing. I wonder if that has any validity. One thing I have determined for certain, there are a good many experts out there.
I've seen opinions on both. The book I have and use a lot says to do it after the cold ferment. I did goof a bit though, which is probably why mine is a bit over-proofed. When I took all the dough balls out of the fridge on Friday, I should have immediately put the two for later in the freezer. I totally spaced it just being on autopilot, and let them sit on the counter coming to room temp for probably 1.5hrs before I realized I screwed up.