Author Topic: Tonights Margherita  (Read 5013 times)

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Offline addicted

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Tonights Margherita
« on: March 14, 2005, 07:02:13 PM »
Just yeast, salt, and flour with an 8 hour fridge rise.
Well....okay,then.


Offline friz78

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Re: Tonights Margherita
« Reply #1 on: March 14, 2005, 08:02:32 PM »
Beautiful and Simple.  Simply Beautiful!  Nice work.  What kind of flour did you use?

Offline addicted

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Re: Tonights Margherita
« Reply #2 on: March 14, 2005, 08:19:15 PM »
This one is King Arthur bread flour.
Well....okay,then.

Offline bigpix

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Re: Tonights Margherita
« Reply #3 on: March 14, 2005, 09:55:41 PM »
How did it taste? Looks great!


Offline addicted

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Re: Tonights Margherita
« Reply #4 on: March 14, 2005, 10:21:50 PM »
It tasted very refreshing. Fresh Basil leaves and organic Bel gioioso mozzarella cheese make it a nice light refreshing pizza. Great with a nice Budweiser out of the kegerator.
Well....okay,then.

Offline friz78

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Re: Tonights Margherita
« Reply #5 on: March 14, 2005, 10:23:22 PM »
Ohhhh... You're killing me - especially the part about the ice cold Bud out of the kegerator.  Flavor sounds great.  How was the taste and texture of the dough/crust?

Offline addicted

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Re: Tonights Margherita
« Reply #6 on: March 14, 2005, 10:41:15 PM »
The crust had a light crispy crunch with a nice chew and it was actaully somewhat sweet. I will definitely try this one again.
Well....okay,then.

Offline pftaylor

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Re: Tonights Margherita
« Reply #7 on: March 15, 2005, 06:22:23 AM »
Addicted,
Killer oven spring. I always appreciate good spring. Good work.
Pizza Raquel is Simply Everything You’d Want.
www.wood-firedpizza.com

Offline Pete-zza

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Re: Tonights Margherita
« Reply #8 on: March 15, 2005, 11:43:18 AM »
Addicted,

You indicated that the crust was sweet. In your brief list of ingredients posted above, I saw no sugar. Did you use the malt you started using recently?

Peter

Offline addicted

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Re: Tonights Margherita
« Reply #9 on: March 18, 2005, 09:32:30 PM »
Negative. It must have just been the Kafl and small amount of yeast.
Well....okay,then.


Offline duckjob

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Re: Tonights Margherita
« Reply #10 on: March 20, 2005, 04:55:04 AM »
kind of a random question, but for all of you that use fresh basil leaves on your pizzas, do you eat the basil, or remove it after the pie is cooked. it does definately make the pizza more photogenic :)

Offline tamitall

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Re: Tonights Margherita
« Reply #11 on: March 31, 2005, 01:59:44 PM »
I made my first pizza last night!  It was a margherita, and I managed to burn the bottm of it.  I used the Good Eats recipe for dough, and tossed it by hand.  I preheated my oven for 45 minutes at 550f.  I planned on cooking the pizza 7 minutes, but clearly that was too long, or the stone was too hot.    Despite a bit of carbon on the bottom of the pizza, it was tasty and I'm looking forward to many more home made pizzas!

Either way, the basil is left on the pizza!  It's a very tasty and aromatic addition to your pizza!

Offline duckjob

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Re: Tonights Margherita
« Reply #12 on: April 01, 2005, 02:09:43 AM »
thanks tamitall, 

also, i have found that when cooking directly on the stone, my pizzas are generally done within 5 minutes. If you are having a problem with the top not cooking as fast as the bottom, try turning the broiler on right after you put the pie in the oven. This is what I have done for a while now with pretty good results.

Brian

Offline tamitall

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Re: Tonights Margherita
« Reply #13 on: April 05, 2005, 01:59:29 AM »
thanks tamitall, 

also, i have found that when cooking directly on the stone, my pizzas are generally done within 5 minutes. If you are having a problem with the top not cooking as fast as the bottom, try turning the broiler on right after you put the pie in the oven. This is what I have done for a while now with pretty good results.

Brian


That's the PERFECT advice!!!  I've made a few pies since my last post, and with a pre-heat at 500f, then the broiler on... I'm darn near perfection!

Thanks for the tip!!!

-Thom

Offline duckjob

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Re: Tonights Margherita
« Reply #14 on: April 05, 2005, 01:02:54 PM »
Glad to hear it worked out good for you Thom. I'll be trying out my built in bbq tonight to get some more heat, we'll see how that goes. I'll have pictures of course.

Brian