Author Topic: Stella di Pizza  (Read 837 times)

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Online Matthew

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Stella di Pizza
« on: June 02, 2012, 05:51:15 AM »
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Offline Redshirt

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Re: Stella di Pizza
« Reply #1 on: June 02, 2012, 06:08:10 AM »
GREAT!! Do you use caputo?  & temp if you do not mind.

Offline Bill/SFNM

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Re: Stella di Pizza
« Reply #2 on: June 02, 2012, 07:01:54 AM »
Beautiful! That looks like the perfect shape for a crust lover. Details on how you shaped it? Thanks.

buceriasdon

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Re: Stella di Pizza
« Reply #3 on: June 02, 2012, 07:34:02 AM »
Matthew, That really looks lovely!
Don

Offline JimmyG

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Re: Stella di Pizza
« Reply #4 on: June 02, 2012, 07:46:32 AM »
Matthew,
That is really cool man.  :chef:

Jim
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Offline deb415611

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Re: Stella di Pizza
« Reply #5 on: June 02, 2012, 07:58:26 AM »
beautiful Matthew

Offline dellavecchia

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Re: Stella di Pizza
« Reply #6 on: June 02, 2012, 08:04:06 AM »
Stunning! What a great concept. Are the tips stuffed?

John

Online norma427

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Re: Stella di Pizza
« Reply #7 on: June 02, 2012, 08:58:03 AM »
Matt,

Your Stella di Pizza sure looks great!  :chef:  Love the name.

Norma
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Online Matthew

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Re: Stella di Pizza
« Reply #8 on: June 02, 2012, 09:50:07 AM »
Thanks all.

Combine 2 dough balls & make 5 little mounds of proscuitto cotto & ricotta. Seal by pinching them together, add some sauce in the centre & then bake.  In our case it was baked in the mouth of the oven.  Garnished with basil & Ontario mozzarella di bufula.

Matt

Offline Woodash

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Re: Stella di Pizza
« Reply #9 on: June 02, 2012, 06:48:35 PM »

  Hi Matthew
                 
         Star shape  Star quality, very ingenious.


Online TXCraig1

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Re: Stella di Pizza
« Reply #10 on: June 02, 2012, 08:31:17 PM »
Sweet. I'll have one whe I come visit!
I love pigs. They convert vegetables into bacon.


 

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