Jordan Estate Tales - Volume 6, 2011 - 18

pizza

is one of the foods

that benefit the most from
a wood-fired oven.

there is

no substitute for the flavor
of the pie and the texture of
the crust that was cooked
in a wood-fired oven.

Pizza
Anyone?

To make the best pizzas, the oven needs to be heated to super-high temperatures, usually between 700° to 900°
Although toppings are important, the dough is the
most critical ingredient. I’ve read many good books
about how to make basic pizza dough, and I’ve been
working to perfect the flavor, plus yield a crust that is
cracker thin on the bottom with a slightly thicker edge.
When I toss the dough—no easy feat!—I want it to
be so windowpane thin that I can almost see the leaves
on the oak tree that towers over the oven.
This exploration has led me down the path of playing
with different flours. Basically, the more protein there
is, the more elastic the dough will be. For example, basic
pastry flour may have protein in the six to eight percent
range, which doesn’t provide a lot of stretch-ability.
I prefer an Italian flour, which has as much as 12 to 14
percent protein, resulting in a flexible pizza crust that is
easier to work with and cooks up crisp.
The yeast is important as well. Pizza dough doesn’t
require a lot of yeast, especially if the dough is treated
like sourdough bread and refrigerated as soon as it
is made. It can actually stay in the fridge for two to
three days, although this method takes a bit of planning
ahead. It will need to be punched down a couple of
times during its proofing.
To make the best pizzas, the oven needs to be heated
to ultra-high temperatures, usually between 700 to
900 degrees. Once the oven is hot, I toss the dough
until it’s very thin. Using a long-handled pizza peel,
I then slide it into the oven and bake it on one side
for about a minute to get a crisp start. I then use the peel
to flip it over and add the toppings, always finishing
with a drizzle of Jordan Estate Extra Virgin Olive Oil
and sea salt (see recipe on page 20). With the toppings
added, the pizza is then baked only about 5 minutes due
to the high temperature of the oven. The elegance and
acidity of our wines make them ideal pizza pairings.
18

Jordan Estate Tales - Volume 6, 2011

Table of Contents for the Digital Edition of Jordan Estate Tales - Volume 6, 2011