Woodfired White -- pizza

[JConk007]

#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!

[Jackie Tran]

What was your bake time Jconk, 3 mins?    Seriously the pesto pie looks great.  I'll have to try a pesto pie soon since I have so much basil sitting around. 

Chau

[ponzu]

I really like the look of the white pie.  Crust looks beautiful.  Aside from Mozz what's on it?

AZ

[JConk007]

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! 
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

[MD205]

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

[JConk007]

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