Cast Iron Pizza
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@ragebutt@lemmy.dbzer0.com If you want the line breaks (like what you have in the comment text box before saving your reply) to show up in your post, you can add two spaces after the text of a step:
(Robuchon method)
Boil mashing potatoes (like Yukon gold, depends on where you’re from though, that’s a USA variety)for a half hour
Mash with something like a food mill or ricer if available. Not strictly necessary but makes the next step easier
Heat on pot to evaporate excess moisture
Pass purée through very fine sieve - absolute pain but essential step, the finer the sieve the better. I have a 250um lab sieve that I use for this and it’s amazing
Back in pot, whisk in cold butter, up to 50% of the weight of the potatoes (robuchon uses 50%), whisk constantly once emulsified
Add hot milk to reach desired texture
Season with salt to taste and optionally with white pepper
(Blumenthal/Steingarten method)
Yukon gold potatoes, peeled, 1in cubes
Put in water with salt and sugar (200% water to potatoes, 3% salt, 2% sugar), bring to boil, simmer for 30 minutes
Drain
Add 1% weight of the potatoes diastatic malt powder (eg if you started with 500g potatoes add 5g powder) to the drained potatoes
Blend (it will be very smooth but sticky)
Put in a ziplock bag and try to get all the air out
Cook in a pot of water at 126F for 30 minutes (if you have sous vide use that, if not it’s not essential, just try to not let it get too hot)
Put it in a pan and cook to 167F
Season and serveDo they not show up? I’m using mobile and the formatting appears correct
Good to know though, thanks!
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Amazing work OP! And thanks for sharing the recipe
Thank you! It was delicious, I recommend you try it!
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Do they not show up? I’m using mobile and the formatting appears correct
Good to know though, thanks!
Interesting, mobile in a browser or one of the apps? Here’s how it looks for me (desktop browser):
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Interesting, mobile in a browser or one of the apps? Here’s how it looks for me (desktop browser):
I suppose the app respects its own formatting but that is kind of frustrating for literally everyone else on lemmy. Nice app though
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Best pizza I’ve made yet. Diastatic malt powder is a real game changer.
Cast iron pizza is the shit, the only other pizza that comes close is a well made Sicilian. I like to stuff a bit of shredded cheddar between the edge of the dough and the side of the pan right before baking; makes it slightly more work to get the pizza out when it’s done but it makes a perfect cheese crisp on the crust
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My recipe is for three pizzas, but I’m sure the ratios work out. Bread is bread, but the diastatic malt powder adds so much flavor, I really recommend getting some.
Where would one find diastaric malt powder? I’m about to search it.
Gorgeous job here
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Best pizza I’ve made yet. Diastatic malt powder is a real game changer.
Surely a cast iron pizza will break your teeth?
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Best pizza I’ve made yet. Diastatic malt powder is a real game changer.
Looks delicioua.Thanks for this.
Just made the short version. Waiting for the rise.
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Where would one find diastaric malt powder? I’m about to search it.
Gorgeous job here
Amazon unfortunately, but I’ve read that brewer’s supply stores sell it too.
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Looks delicioua.Thanks for this.
Just made the short version. Waiting for the rise.
I haven’t made the long version of that recipe yet, actually.
I’ve made the classic NYT no knead bread overnight but not this one.
I actually cracked my Dutch oven on my last loaf of bread, hence pizza.
No regrets, the new Dutch oven comes tomorrow.
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I haven’t made the long version of that recipe yet, actually.
I’ve made the classic NYT no knead bread overnight but not this one.
I actually cracked my Dutch oven on my last loaf of bread, hence pizza.
No regrets, the new Dutch oven comes tomorrow.
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Looks delicious! Now get some diastatic malt powder, use about a tablespoon per loaf.