Author Topic: Woodfired White -- pizza  (Read 991 times)

0 Members and 1 Guest are viewing this topic.

Offline JConk007

  • Vendor
  • *
  • Posts: 3643
  • Location: New Jersey
  • Lovin my Oven!
    • Flirting with Fire
Woodfired White -- pizza
« on: September 09, 2010, 10:01:48 PM »
#1) Shot of white pizza from labor day party with caputo flour delicious
#2) Pesto and the calzone riccotta filling
#3) Tomatoe base globs of the calzone riccotta filling and filled between w/ shredded mozz.
a new fav!
I was going solo so please forgive the slightly overdone look there was a lot going on!
« Last Edit: September 09, 2010, 10:04:02 PM by JConk007 »
I Love to Flirt with Fire! www.flirtingwithfirepizza.com


Offline Jackie Tran

  • Registered User
  • Posts: 6968
  • Location: Albuquerque NM
Re: Woodfired White -- pizza
« Reply #1 on: September 09, 2010, 10:35:26 PM »
What was your bake time Jconk, 3 mins?  :P  Seriously the pesto pie looks great.  I'll have to try a pesto pie soon since I have so much basil sitting around. 

Chau

Offline ponzu

  • Registered User
  • Posts: 358
  • I Love Pizza!
Re: Woodfired White -- pizza
« Reply #2 on: September 10, 2010, 12:33:10 AM »
I really like the look of the white pie.  Crust looks beautiful.  Aside from Mozz what's on it?

AZ

Offline JConk007

  • Vendor
  • *
  • Posts: 3643
  • Location: New Jersey
  • Lovin my Oven!
    • Flirting with Fire
Re: Woodfired White -- pizza
« Reply #3 on: September 10, 2010, 07:00:07 AM »
On the white I use my Calzone filling which consists of Riccotta with shedded mozz. mixed in, and penzey pizzza seasonings. A few pieces of fesh mozz on top and swirl of Olive oil. Thats it
I did not time that one, first pies were coming out in less than 80 this was # 18 or so so Bake time  closer to 2 min. aout 15 seconds too much!  :-D
this was a previous Pesto with sundried tomatoes goat chees there are some great pesto recipies on this site     see       http://www.pizzamaking.com/forum/index.php/topic,8673.0.html
JOhn
« Last Edit: September 10, 2010, 07:05:20 AM by JConk007 »
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Offline MD205

  • Registered User
  • Posts: 12
Re: Woodfired White -- pizza
« Reply #4 on: September 10, 2010, 10:44:39 AM »
John,

I also make a pesto but add prochuitto to it.  Try it - it's great.  The prochuitto gets crispy!

I'm trying out your dough recipe as I type and also trying out a scale for the first.  God only knows what the outcome will be!

Marianne

Offline JConk007

  • Vendor
  • *
  • Posts: 3643
  • Location: New Jersey
  • Lovin my Oven!
    • Flirting with Fire
Re: Woodfired White -- pizza
« Reply #5 on: September 10, 2010, 11:17:02 AM »
The Forno recipe? The scale is KEY. Keep in mind the  dough will look different and may not have as much activity (rise) as you are used to very wet and little sticky, keep those fingers floured!
john
I Love to Flirt with Fire! www.flirtingwithfirepizza.com


 

pizzapan