I was in a hurry this a.m. to go to a class, so I lightly toasted some of
my whole heat cocodrillo (recipe repeated below was posted just recently as
LOBO'S QUICK SUBSTITUTE FOR JOHN'S QUICK COCODRILLO SUBSTITUTE), put a
little butter on it and a slab of cheddar cheese and ran out the door. Was
that ever tasty!!! But what struck me even harder about it was the thought
that it would make a really great pizza dough.
Has anyone used such a wet, gloppy dough for pizza? And how would you do
it .... put it on the pizza pan to rise instead of in the big covered
Tupperware bowl? Since it would be more spread out on a pizza pan (this is
the recipe that I baked in loaf pans), would it be chewy as the original
cocodrillo is? Would you partially bake it before putting on
toppings? Would you change the oven temp?
Here's a repeat of the recipe in case that will help answer my questions:
LOBO'S QUICK SUBSTITUTE FOR JOHN'S QUICK COCODRILLO SUBSTITUTE
Makes 4 small, 2 medium loaves, or 2 loaves in 3"x5"x9" pans
3 5/8 c. white flour (substitute 1 cup whole wheat flour)
18.5 fl. oz warm (30C) water (I let the yeast grow a while in part of this
with 1/2 t. sugar)
1.5 tsp instant yeast
1.5 tsp salt
Mix til roughly combined, then let it rest 10 min. Beat on speed 2 on
Kitchen-aid until the dough draws away from the sides of the bowl.
Tip the dough (it is glop) into a big Tupperware bowl and let rise, tightly
covered, to triple. John says it MUST triple or this recipe will not
work. I have not tried otherwise.
Pour onto well floured surface, shake flour over, divide into 4 rough
squares and plump gently with hands. Shake flour over loaves and leave
until extremely puffy and wobbly, about 45 minutes. (I let the whole batch
of glop rise without dividing it at this point ... I should've divided it
though.
Heat oven to flat out max (which is 550 F on my oven).
Free loaves and gently flip over, using floured hands (John recommended
bench knife). Gently stretch to about 10" and onto greased cookie sheet
(all 4 will fit on one). Dough nearly stretches under its own
weight. Move quickly. It will look totally and permanently deflated. (I
greased 2 loaf pans, divided the dough into 2 parts at this point (again
.. I would divide them before rising the next time) and put it in the pans
with as little handling as possible).
Straight into the raging oven, then after 10 minutes turn it down to 220C
(425F). Bake to an internal temp of at least 96-98C (204208 F) if crust
doesn't brown too quickly. (It nearly burned in the pans .. I covered the
loaves loosely with aluminum foil).