Pizza Today - June 2021 - 41

oils. Here are some great tasting flavored
oils for you and your pizzeria and their
smoke points.
Extra Virgin Olive Oil: Smoke point
325F-375F. The king of oils has many
different types like unfiltered, filtered
and mixed. I use only accredited fresh
California extra-virgin shipped in
oxygen-free containers. Garlic-rosemary
flavored oil is very easy to make for
pizza or slow roasted garlic with this oil.
(See recipe.) I also use extra virgin
instead of butter to make laminated
dough or to cover flavorful fougasse
before and after the oven for a flavor
explosion.
Walnut Oil: Smoke point, 320F. This
surprisingly sweet and nutty, (duh.)
flavor makes the most wonderful vinaigrette when combined with balsamic
vinegar. It is perfect on aged cheeses and
especially paired with asparagus, cold
noodles, peaches, pears and radicchio.
Sesame Oil: Smoke point 350-410F.
Roasted sesame oil is better with salads
and finishing oils and light sesame
oil is better for sautéing and baking.
Great with Dijon, orange, garlic, ginger,
chicken and vinegar.
Coconut Oil: Smoke point 400F. This
oil is best in non-hydrogenated or virgin
form and is great for frying. Its taste has
notes of nuts, vanilla and is great with
almonds. This oil starts turning to liquid
at 72F which makes for flaky baked
items and is great with garlic, ginger,
scallions, lime, greens and chocolate.
Neutral Oils

These oils are suitable for high heat
frying or for adding to flavored oils to
bring the benefit of their high-heat
smoke points to the flavor, (Example:
Extra virgin/canola oils). You may also
want an oil that has zero flavor to not
muddle with a dish or sear vegetables or
meats. Here are some neutral flavored
oils you may want to try along with their
smoke points:
* Peanut Oil: Smoke point, 450F.
This has a mild flavor and great for
Asian dishes and searing and roasting,
deep-frying and grilling. Using this in

your restaurant may produce problems
with customers with severe allergies.
Great with soy, ginger, garlic, curries,
chicken and pork.
* Canola Oil: Smoke point, 400F.
Canola can be used for medium to high
temperatures which makes it great for
baking but not good for deep frying.
Many chefs like its neutral flavor favors
salad dressings. Good with chilies,
sauces and soups and used in combination with flavorful olive oils.
* Rice Bran Oil: Smoke point, 490.
This high-heat oil is great for searing. Its
light viscosity makes for less oil being
absorbed during cooking. Until recently,
rice bran chaff was used for animal feed.
Now, the oils uses are best for frying
chicken, searing vegetables like potato,
broccoli, shrimp and thick vegetable
greens, like broccoli.

EXTRA VIRGIN AND GARLIC
SATCHEL BOMBE
This little ditty has become one of
my customers favorite bread item. The
slow roasted garlic in extra-virgin oil is
steamed in a small bag of crispy dough.
The ricotta gem inside adds to the supple
garlic heaven and is countered with a
cool and chunky garlic-tomato vinaigrette. I sometimes use chive strings or
long leeks to tie. Please note: If your oven
cooks with very strong top heat, you may
want to bake these at 450 at 15 minutes.
2 cups whole peeled garlic cloves
(approx. 10 ounces)
¼ cup extra-virgin olive oil
5 sprigs of fresh thyme tied in a small
bundle
3, 4-ounce proprietary pizza dough
balls
3 tablespoon whole milk ricotta cheese
3 lengths of 12 inches of culinary twine
6-7 large, premium canned pear
tomatoes, (approx. 12 ounces) (like
Valoroso or San Marzano)
1 teaspoon red wine vinegar
5 ciliegine fresh mozzarella balls,
(small balls) cut in half
3 leaves fresh basil
Salt and pepper to taste

Place the whole garlic cloves, the
bundle of thyme and the ¼ cup extravirgin oil in a small pan and place into
a 300-degree oven for 3.5 hours. The
garlic will turn dark-golden and shrink a
little. When done, place aside to cool.
While cooling, use your fingers to drain
the tomatoes of their juice and pull in half
then into rough strips. Place into a bowl
with a pinch of salt and pepper and the
teaspoon of red wine vinegar. Pour ¼ cup
of the garlic pan oil into the tomato mix
and gently stir. Set aside to marinate.
Pre-heat a deck oven to 500 F. Form 3
discs approximately 4 inches in diameter
of your proprietary pizza dough and
place all on a parchment covered tray.
Take the kitchen twine and double
each string.
Using a straining spoon, place 30 of
the slow-baked garlic cloves into the
middle of each round with a pinch of salt.
Place a 1 tablespoon dollop of ricotta
on top of the garlic. You may have some
residual oil sneaking to the edge of the
dough, and you must stop it from hindering the seal by pulling up in different
places. Do not pull the dough off the tray
or you will stretch it too much and ruin
the shape.
Fold the dough in half. Start at one
end and fold the dough in an " S " shape
all the way up the folded half-moon. You
may have to use your pinkie fingers to
hold the other end up if oil leaches out.
Bundle all the folded dough at the top of
the sack leaving 1 inch of above your now
tightening fingers. Squeeze the neck of
the dough and tie with the twine.
Place the tray containing the satchels in
the oven and bake for 12 minutes. Note:
These satchels are tall. You may turn the
top of your oven down in temperature if
the top starts burning. It is important to
bake the outside without having any raw
dough in the center.
Place the garlic-tomato vinaigrette on
a plate and top with the mozzarella ball
halves. Place the garlic satchel bombe in
the center of the plate, remove the twine
and sprinkle with the basil. Enjoy. n
JOHN GUTEKANST owns Avalanche Pizza
in Athens, Ohio.

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Pizza Today June 2021

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