Author Topic: Cast iron skillet "nearlypolitans" made with baguette dough  (Read 271 times)

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Online Johnny the Gent

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Dough prepared on Saturday - from the batch described here, in Reply #66: http://www.pizzamaking.com/forum/index.php?topic=30821.60

72% hydration, 4 day cold ferment.

First pie with a light layer of sauce (peeled tomatoes), eggplant (previously roasted and stored in EVOO in the fridge), w.milk mozz and azapa olives.

Second pie  - margherita.  Pulsed italian tomatoes, whole milk mozz, baby basil leaves, EVOO. I was pretty happy with how this pie came out.

Pies baked in electric oven preheated to 300 degrees celsius. Cast iron skillet on topmost rack, with both top and bottom heating elements on.  Approximately 3:30 minute bake.
Il miglior fabbro


Offline Chicago Bob

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Re: Cast iron skillet "nearlypolitans" made with baguette dough
« Reply #1 on: July 29, 2014, 10:20:49 PM »
Excellent!   :chef:

Cheese looks really tasty....that last pic man..... :drool:
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Online Johnny the Gent

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Re: Cast iron skillet "nearlypolitans" made with baguette dough
« Reply #2 on: July 29, 2014, 10:26:49 PM »
Thanks Chicago Bob!  I'm pretty happy with this whole milk mozz brand I've been using. For these pies I shaved the mozz, then diced it up, rather than grating. Trying to mix things up, ya know  ;D
Il miglior fabbro

Online Johnny the Gent

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Re: Cast iron skillet "nearlypolitans" made with baguette dough
« Reply #3 on: July 29, 2014, 10:47:26 PM »
A couple crumb shots
Il miglior fabbro

Offline Donjo911

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Re: Cast iron skillet "nearlypolitans" made with baguette dough
« Reply #4 on: July 29, 2014, 11:25:30 PM »
Wow! That last crumb shot is amazing - especially against that background. You're amazing!
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Offline Chicago Bob

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Re: Cast iron skillet "nearlypolitans" made with baguette dough
« Reply #5 on: July 29, 2014, 11:29:13 PM »
That`s the JTG curtain....many wondrous things take place behind it!   8)
"Care Free Highway...let me slip away on you"

Online Johnny the Gent

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Re: Cast iron skillet "nearlypolitans" made with baguette dough
« Reply #6 on: July 29, 2014, 11:34:14 PM »
The wet dough really came to life on the cast iron. The crumb was very open and light, tender, too.  Thanks!  :D
Il miglior fabbro

Online Johnny the Gent

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Re: Cast iron skillet "nearlypolitans" made with baguette dough
« Reply #7 on: July 29, 2014, 11:35:09 PM »
That`s the JTG curtain....many wondrous things take place behind it!   8)

 ;D
Il miglior fabbro

Offline jsaras

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Dang.  That looks better than most "really-politan" pizzas.
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Online Johnny the Gent

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Re: Cast iron skillet "nearlypolitans" made with baguette dough
« Reply #9 on: Yesterday at 02:15:26 PM »
Thanks jsaras, it was far from a Craigherita/Omid/Wheelman pie, but it was really good  ;)
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Offline RobynB

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Re: Cast iron skillet "nearlypolitans" made with baguette dough
« Reply #10 on: Yesterday at 07:58:21 PM »
That looks REALLY good - reminiscent of a Mozza pie to me.   

Offline wheelman

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Re: Cast iron skillet "nearlypolitans" made with baguette dough
« Reply #11 on: Yesterday at 11:51:00 PM »
Those are awesome. The rims must taste just like a perfect baguette.
72% can't be easy.
Bill


 

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