my latest pie
same recipe for the dough +another tsp sugar this time. that for the dough.
first blend, 15 minutes rest, reshaping into ball, raisen out side near the oven while its heating 80 minutes.
grated tomatoes (drained 70% fluids)
2tbs tomatoes paste
sugar, sea salt, peper, garlic powder, moscat nut, dry oragano, moscato wine, olive oil
heated on low flame 10 minute until its boiled.
cheeze: hard mozzarela italian style 350 gram(lots of cheeze)|
topping: veal pepproni(very expensive), portabbelo mushroom, green peper, greek black big olives
instead of using the pizza screen i used baking paper to toss the pizza into the oven after 2 minute pulled the paper out and the pie baked on the stone, (because of lots of fluids in the dough couldent toss it into the oven without paper or screen, too heavy to move) baked it one reck above the lowest one. i have found this is the best level for coloration of the crust and that way the cheeze want get burned. just need to turn it 180 or the crust will be darker on one side only.
when the pie was ready took paper towel to absorb liquids from top of the pie. while the pie was hot outside sprinkled it with grated parmesan cheeze.
my wife loves once in a while sesame on the crust, so before baking the pizza sprinkled on it(with no egg!!)
the pie was very good.
to avoid too much browning of the cheeze on the pie it was in the fridg just before i grated her my self and puted on the after the sauce.
but next time i will iet it out 15 minute before for the sake of the balance crust/cheeze.
to much color on the crust. need just liltel bit lezz.
was very good, soft pie, great sauce, clean sweet and fresh with neutral taste just what i was aiming for. the taste between fresh and cooked. lots of mozzarela cheeze. very soft crust and not drey at all.
the olive had very good taste i must say.
here are some photos dear friends. i handled the photos with extra care for you to see it very good