For the Starter (Make time-5-7 days for an active starter)
Tellegio and Bosc Pear Pizza STARTER
Author: Pizza Today
Ingredients
- 100 G water
- 100 G Baking Flour (50 g white bakers’ flour, 50 g rye flour)
Instructions
- Mix the flour and water in a bowl and cover with cheese cloth, a kitchen towel to keep from crusting over. This mix will have the consistency of thick pancake batter.
- For 2-3 days keep watch as the yeast starts to feed.
- Bubbles and a small “lift” will occur. When this happens, it is time to start feeding.
- Discard 50 g of the starter and put it in a new bowl then add 100 g water and 100 g flour and mix again to the remaining 50 g starter. Stir again and cover at room temperature.
- Continue to feed the starter (using the above recipe) at the same time each day after a few days. The smell will change from sour to sweet like yogurt. In a few days to a week the rise and fall will be predictable.
- A few days before baking, start feeding the starter twice a day to increase fermentation. Now it is time to make the leaven that will rise the final mix dough.
For the Leaven
Tellegio and Bosc Pear Pizza LEAVEN
Author: Pizza Today
Ingredients
- 1 tablespoon (approximately 25 grams) mature starter (above)
- 100 G Rye Flour
- 100 G Bakers Flour
- 200 G Warm water
Instructions
- Mix with a spoon and let rest covered for 4-6 hours at room temperature.
- Test the leaven by putting a small dollop in a bowl of room temperature water. If it floats, it is ready for the final mix. If the leaven sinks, it will need more time to ripen. If it still does not float or look ready, start all over or re-feed with the mature starter and use a little more, possibly 2 tablespoons.
- This leaven will be your permanent starter if you wish. If you store this leaven in the fridge, add more dry flour to it to make a firm paste. This will keep the acid from building up. To refresh, follow the leaven feeding schedule for a few days.
For the Fermentation
Tellegio and Bosc Pear Pizza FERMENTATION
Author: Pizza Today
Ingredients
- 800 G room temperature water
- 160 G Leaven
- 60 G Wheat Germ
- 450 G Bread flour
- 225 G Rouge de Bordeaux
- 225 G Einkorn
- 22.5 G fine sea salt
Instructions
- Bulk Fermentation Mix: Pour all the water in a large Pyrex or metal bowl with the Levain and mix with your hand to break up the levain. Pour the flour mix and wheat germ in the bowl and mix well with a spoon.
- Leave this to autolyze for 4 hours covered at room temperature. It will rise noticeably but not doubled.
- Final Mix: After 4 hours, add the salt as you knead the dough with wet fingers folding the dough upon itself. Turn the bowl around after each fold being sure not to “de-gas” the dough- (you want the gasses that have already built-up flavor.) Fold and press down approximately 20 times to get a tight gluten structure and distribute the salt.
- Cover and let sit at room temperature for 3 hours to rise again.
- After 3 hours, cover with plastic wrap and transfer to the refrigerator at 34 degrees overnight or refrigerate for up to 10 hours.
- Cutting and Forming: (Note: if this were for a loaf of bread, this would be another fold stage, but because it is pizza dough it will be folded and formed into four dough balls.)
- In the morning bring the bowl out of the refrigerator. Now you should see the dough risen considerably and the dough pressing against the plastic wrap.
- Keep covered at room temperature for 1 hour.
- After the hour, lightly flour the counter with Rouge de Bordeaux and, using a plastic dough scraper, turn the bowl on its side and gently pour the dough on the floured table.
- Gently cut the dough in quarters and weigh each quarter to 450 grams. You may have just a little left over.
- With floured hands, gently fold and knead each dough ball by pressing your fingers underneath while pulling on the gluten net on top. Each dough ball should have a tight top with no tears to the gluten. If the dough is too sticky, dab it in the flour and keep your hands floured. Gentle dry touch is the key.
- Oil a large tray with extra virgin olive oil and transfer all four balls to it. Lightly oil the top of the balls and cover with plastic wrap. Let sit at room temperature for 1-2 hours. You will see the growth starting again.
- Pre-heat the oven to 550 Degrees.
For the Taleggio and Bosc Pear Pizza
Ancient Grain Sourdough Tellegio and Bosc Pear Pizza from scratch
Author: Pizza Today
Recipe type: pizzas
Ingredients
- One old grain dough ball (from above recipe)
- 150-175 G Taleggio cheese
- 2 Bosc Pears
- 2 Tablespoons chopped hazelnuts
- (Optional- balsamic glaze or maple syrup)
Instructions
- Gently place the dough ball on a table covered with any whole wheat dusting. (White flour will turn the cornicione grey.) Gently form a 12-13 inch pizza round by pressing your fingers first into the middle then using a cupped outer hand to form the rounded crust.
- Make sure the crust is coated in flour, so it will not stick on a pizza peel.
- Flour a pizza peel and transfer to the floured peel. Test to see if the pizza will slide. (Option # 1l: You may place the pizza round on a pizza screen but if the dough is too hydrated it will stick in the wire mesh. Option #2, Place the pizza round on a baking parchment lined tray.)
- Break the Taleggio cheese up into dice-sized pieces and place them across the pizza round.
- Using a Benriner Japanese mandolin, slice the bosc pears onto the pizza placing the slices to be atop the cheese with no cheese showing.
- Place the pizza into the 550F deck oven for 8-10 minutes until the crust is golden brown.
- Bring out of the oven and top with the chopped hazelnuts and optional balsamic glaze.
