{"id":6135,"date":"2013-09-24T14:05:57","date_gmt":"2013-09-24T19:05:57","guid":{"rendered":"https:\/\/artisanbreadinfive.com\/?p=6135"},"modified":"2018-01-13T11:28:58","modified_gmt":"2018-01-13T17:28:58","slug":"beautiful-day-at-the-3rd-annual-minneapolis-bread-festival-sponsored-by-gold-medal","status":"publish","type":"post","link":"https:\/\/artisanbreadinfive.com\/2013\/09\/24\/beautiful-day-at-the-3rd-annual-minneapolis-bread-festival-sponsored-by-gold-medal\/","title":{"rendered":"Beautiful Day, and a Pizza Recipe, at the 3rd Annual Minneapolis Bread Festival"},"content":{"rendered":"
<\/a><\/p>\n <\/a><\/p>\n <\/a><\/p>\n <\/a><\/p>\n If you have time to leave the dough balls at room temperature for 30 to 60 minutes, it’ll be much easier to stretch them thin:<\/strong><\/p>\n <\/a><\/p>\n I asked for a volunteer to help me throw pizza dough (optional), and we actually did a cross-table toss to each other (not pictured here). Thanks for being a good sport.<\/strong><\/p>\n <\/a><\/p>\n Thanks for all of your help, Jillian:<\/strong><\/p>\n <\/a><\/p>\n No toppings?<\/strong> Pita bread works, same dough (try any of our lean doughs, like white<\/strong><\/a>, or whole grain<\/strong><\/a>. I’ve even made pizza from rye dough.<\/a><\/strong><\/p>\n <\/a><\/p>\n In these ovens, baking time is about 90 seconds, but they’re at nearly 900 degrees F.\u00a0<\/strong>At home, where 500 or 550 is the max, you’ll go about 6 to 8 minutes for pita, longer for pizza. But we did have gorgeous farm-fresh toppings from the Mill City Market, vegetables and cheeses. The assortment let us be imaginative:<\/strong><\/p>\n <\/a><\/p>\n Mark Wheat, from 89.3 The Current<\/strong>\u00a0was there to MC the event. Great job Mark, thank you. \u00a0<\/strong><\/p>\n <\/a><\/p>\n The bakers who entered the contest had fantastic wares to show off, by the way. \u00a0We will be back…<\/strong><\/p>\n <\/a><\/p>\n Next month, the new book is out,<\/strong> on October 22, 2013. Preorder here,<\/strong><\/a> or click on the photo. We had the cover, but no book to sell at the Market. Next time!<\/p>\n <\/a><\/p>\n <\/p>\n Our own pizza recipe’s here:<\/strong><\/p>\n Olive Oil Dough from\u00a0Artisan Pizza and Flatbread in Five Minutes a Day<\/a>:<\/p>\n 3 1\/4 cups lukewarm water<\/p>\n 1\/4 cup olive oil<\/p>\n 1 tablespoon Red Star\u00a0Yeast<\/a><\/p>\n 1 to 1 1\/2 tablespoons Kosher salt<\/p>\n 2 tablespoons sugar<\/p>\n 7 1\/2 cups (scoop and sweep) all-purpose flour<\/p>\n <\/a><\/p>\n Toppings:<\/p>\n 1\/3 cup tomato (Sauce recipe p. 109 or drain diced tomato straight from the can)<\/p>\n 3 ounces Fresh Mozzarella, cut into 1\/2-inch chunks<\/p>\n Fresh Basil<\/p>\n Olive oil for drizzling over the top before baking<\/p>\n Pinch of salt<\/p>\n Flour, cornmeal or parchment for the pizza peel<\/p>\n To make the dough:<\/em>\u00a0Use our dump and stir method of mixing the dough in a 5-quart\u00a0Container with Lid<\/a>, using a\u00a0Danish Dough Whisk\u00a0<\/a>or wooden spoon. Then cover the container, not airtight and let it rest for about 2 hours on the counter. The dough can then be used right away, but it is much easier to handle once it has been thoroughly chilled. The dough can be stored in the refrigerator for 2 weeks!<\/p>\n To make the pizza:<\/p>\n Preheat your oven to the highest setting, which will be 500 to 550\u00b0F, with a pizza stone in the bottom 1\/3 of the oven. Depending on the thickness of your stone this can take between 20 and 40 minutes.<\/p>\n <\/a><\/p>\n Pull out an 8-ounce piece of dough from your bucket and quickly form it into a ball, no more than 30 seconds of work. Let it sit on the counter while you gather your toppings.<\/p>\n <\/p>\n Roll the ball out into a 1\/8-inch-thick round. If the ball is resisting just let it sit for about 5 minutes and it will relax and allow you to work with it.<\/p>\n <\/p>\n Sprinkle a\u00a0Pizza Peel<\/a>\u00a0with flour. Spread the tomato over the dough.<\/p>\n <\/p>\n Place the chunks of cheese over the sauce and drizzle with the olive oil.<\/p>\n