I just want to see if I can reverse-engineer Norma’s snow pizza.
Historically, the snow pizza descends from the Italian sfincione congelati, which is thought to have first been made at a ski resort in Trentino after an avalanche cut off the local supply route. This pizza is made with the method of reverse-dough (impasto inverso), i.e. where a standard pizza is made with a dough that is formed and then baked, here the dough is baked prior to being formed. The formula is as follows:
Hydration: 100%
Flour: 0% (tipo 00)
Yeast: Frozen or semi-frozen wild yeast, according to atmospheric concentration.
Oil: Probably (trace amounts of engine oil from auto emissions).
Bake outdoors at around 0 to -5.
Form into round. Do not apply too much pressure as this will result in a dense and heavy, snowball-like crumb. Top and serve, preferably at a temperature of no higher than 0-2 in order to avoid sogging. Do not attempt to re-freeze leftover slices or they will turn hard.
Am I on-base here?
JLP
Jose,
You almost had me falling off my chair laughing.
You description of how to go about reverse-engineering my snow pizza, was almost spot on.
Do you think you also want to try to make a snow white pizza?
The only problem I can think of now, is the bake was at about 32 degrees F. Who could ask for a pizza that costs so little to make. Even no fuel, electric, gas, wood or any other things are needed for this type of pizza. Maybe I should have called this an environmentally friendly pizza.
I appreciate you took the time to try and reverse-engineer my white pizza. If you have any other questions, just ask.
Norma
