Author Topic: Post a Pic of Your Pie - Daily Update  (Read 108699 times)

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Online mitchjg

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Re: Post a Pic of Your Pie - Daily Update
« Reply #2580 on: January 25, 2015, 10:02:29 PM »
Very nicely done Mitch.  Love the coloration on the cornicione. Esp like that asparagus pie and the margherita looks great too. 

edit - might have to "borrow" that asparagus combo on a pie in the near future if that's cool.

Of course you can....I originally got it from the Mugnaini cookbook.  It calls for:
1/3 cup grated fontina
1 teaspoon of grated Parmigiano-Reggiano
Roasted asparagus
truffle oil
parsley

This pie is really good, especially with the drizzle of truffle oil (if you like it).  My wife does not like truffle oil, so we dropped that.  And, then we decided the prosciutto would be good on top!  We usually tone down the fontina with mozzarella. 

Try it, but also try the original recipe.







Mitch

Offline jvp123

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Re: Post a Pic of Your Pie - Daily Update
« Reply #2581 on: January 25, 2015, 10:51:09 PM »
Of course you can....I originally got it from the Mugnaini cookbook.  It calls for:
1/3 cup grated fontina
1 teaspoon of grated Parmigiano-Reggiano
Roasted asparagus
truffle oil
parsley

This pie is really good, especially with the drizzle of truffle oil (if you like it).  My wife does not like truffle oil, so we dropped that.  And, then we decided the prosciutto would be good on top!  We usually tone down the fontina with mozzarella. 


Try it, but also try the original recipe.

Thanks for the recipe!

I very much like truffle oil, but its rich so I'll use it sparingly.  IMO, you plussed it with the prosciutto.   I'll give it a go at some point soon, although my next two pies are cheese only tests.  My last bake wasn't up to my standards so I gotta get back to basics for a bit.
Jeff

Offline IllWes

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Re: Post a Pic of Your Pie - Daily Update
« Reply #2582 on: January 25, 2015, 11:38:17 PM »
24 hour cold rise
Garlic crust
San Marzano
Mozzarella
Basil

Offline jeff v

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Re: Post a Pic of Your Pie - Daily Update
« Reply #2583 on: January 26, 2015, 08:53:52 AM »
24 hour cold rise
Garlic crust
San Marzano
Mozzarella
Basil

Nice looking pizza. Is that Omnivore Salt in the background?
Back to being a civilian pizza maker only.

Offline IllWes

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Re: Post a Pic of Your Pie - Daily Update
« Reply #2584 on: January 26, 2015, 11:57:20 AM »
Nice looking pizza. Is that Omnivore Salt in the background?

Thank you, yes it is.

Offline Stavs

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Re: Post a Pic of Your Pie - Daily Update
« Reply #2585 on: January 27, 2015, 09:01:16 AM »
63% hydration dough on day 4 of ferment. I used 1% Hoosier Farms DMP for this dough which made for a nice tender crust inside and crisp outside.

Offline Obsauced

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Re: Post a Pic of Your Pie - Daily Update
« Reply #2586 on: Yesterday at 05:49:41 PM »
Gluten free pizza with Brussels sprouts, soprassata and fresh mootz!! :chef:
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Offline Coon88

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Re: Post a Pic of Your Pie - Daily Update
« Reply #2587 on: Yesterday at 09:39:34 PM »
First time using Vermont smoked pepperoni....won't be the last

Offline Chicago Bob

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Re: Post a Pic of Your Pie - Daily Update
« Reply #2588 on: Yesterday at 09:45:20 PM »
 
"Care Free Highway...let me slip away on you"

Offline pythonic

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Re: Post a Pic of Your Pie - Daily Update
« Reply #2589 on: Yesterday at 09:57:42 PM »
Cherry Tomato, Caper, Fontinella, Mozzarella, EVOO, Sea Salt

Daaaaaayum!  Beautiful pie.
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