posted on Dec, 17 2010 @ 05:03 PM
Thanks for posting about pizza, it is that time of year when we consume the most of it. Most of our homes here are not heated no air conditioned
either, but in the central highlands of Mexico it gets cold sometimes so we fire up the oven to heat the house and eat a lot of breakfast pizza.
I use pretty much the same formula you provided but make up dough for two or three days and store in the fridge so my rule of thumb for flour and
water is 3 to 1. To me a dough that is "reposado" for a couple days has a better flavor and texture so we go the route of preparing a big batch
ahead of time.
I was always looking for a "chewy" pizza dough and the formula was somewhat elusive. It is always advisable to knead the dough thoroughly and that
was what was suggested to me to make it chewy. I finally found the formula when I cut back to almost no oil at the time of making the dough. I add oil
afterward just before cooking, mainly in the bottom of the pizza pan to get a crispy bottom.
We like conventional pizza and use locally-made plates or pans of "barro", a type of terra cotta to cook on. Same for our deep-dish types and use a
high-edged pan of barro. We use this deep pan often for our "breakfast pizza" variety though often eat more conventional pizza for breakfast as
well. Mexican breakfast rules don't have the anglo restriction of eggs or cereal but substantial dinner type foods. Since I am anglo I've carried
some traditions across the border and our breakfast pizza is a deep pan "kitchen sink" sort of affair with pepperoni, chorizo, ham, bacon, and/or
any other type of meats, onions, peppers, plus I also pour in a couple beaten eggs before adding the cheese. Most items I put under the cheese but
save a little for the top as well.
I usually buy mozzarella cheese but here we have a couple "stretchy" cheeses that are similar like queso Oaxaca and will include a variety of cheese
according to what is on-hand, including goat cheese.
We make pizza more often in the colder months but other times of year as well, but one of the "sobrinos", nephews, works for Domino's here in
Mexico so is frequently bringing us pizza from his shop. We like our homemade pizzas best, but hey, pizza is great stuff and we'll eat his Domino's
pizza when he brings it. ¡Provecho! -Eron