Author Topic: Keste -- Lemon Pizza with recipe  (Read 1111 times)

0 Members and 1 Guest are viewing this topic.

Offline Jet_deck

  • Supporting Member
  • *
  • Posts: 3041
  • Location: Between Houston and Mexico
Keste -- Lemon Pizza with recipe
« on: October 16, 2012, 11:18:30 AM »
At least the proof time is 8+ hours and calls for Caputo flour, and she says it will be hard to recreate at home...

http://www.huffingtonpost.com/rozanne-gold/lemon-pizza-keste_b_1966686.html

Her mind is Tiffany-twisted, she got the Mercedes bends


Offline Mangia Pizza

  • Lifetime Member
  • *
  • Posts: 235
  • Location: MA
Re: Keste -- Lemon Pizza with recipe
« Reply #1 on: October 16, 2012, 12:15:56 PM »
The recipe calls for sugar as one of the ingredients.......

Either it is not the correct recipe or it is not a Verace Pizza Napoletana.....
Paolo

Online Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21682
  • Location: Texas
  • Always learning
Re: Keste -- Lemon Pizza with recipe
« Reply #2 on: October 16, 2012, 12:38:40 PM »
Paolo,

When attempting to adapt a Neapolitan style dough using 00 flour to a typical home oven setting, it is common to do a few things: add some sugar or oil to the dough, or maybe even both. When I first looked at the recipe, I saw the sugar but not the oil. But, later, in reading the instructions, which are a little vague on the oil, it appears that some oil is either worked into the dough balls or possibly used to coat the dough balls.

In my experience, there are a couple of other things that seem to help in a home setting. One is not to go overboard with the hydration and the other is to use more dough for the desired size of the pizza, that is, use a larger thickness factor. In the case of the referenced recipe, the thickness factor is 7.5/(3.14159 x 4.5 x 4.5)= 0.11789. That value is considerably greater than for a typical Neapolitan style pizza but may be the better value for a home oven setting.

The reality is that you can't make anything that resembles an authentic Neapolitan pizza in a standard unmodified home oven. You might be able to make a fairly decent Nearlypolitan pizza with some effort but is that is likely to be the closet that one will come to an authentic Neapolitan pizza in a home oven.

Peter
« Last Edit: October 16, 2012, 12:46:30 PM by Pete-zza »

Offline Mangia Pizza

  • Lifetime Member
  • *
  • Posts: 235
  • Location: MA
Re: Keste -- Lemon Pizza with recipe
« Reply #3 on: October 16, 2012, 01:49:56 PM »
Thanks for the explanation Peter.......

I never seize to learn on this forum, awesome!
Paolo

Offline pizzablogger

  • Registered User
  • Posts: 1334
  • Location: Baltimore
Re: Keste -- Lemon Pizza with recipe
« Reply #4 on: October 16, 2012, 02:05:32 PM »
Lemons on pizza are one of my absolute favorites.

I like to add Mike's Hot Honey to the Sorrentina combo....and sometimes pull the pie with about 30 seconds to go and put a dusting of crushed, smoked almonds on the pie and finish in the oven, with MHH added post bake.

John's preserved Meyer Lemon pie he did a few weeks back is something I really want to do as well! -K
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline RobynB

  • Lifetime Member
  • *
  • Posts: 641
  • Location: Scotts Valley, CA
Re: Keste -- Lemon Pizza with recipe
« Reply #5 on: October 16, 2012, 02:10:50 PM »
Yes, lemons have become one of my favorite toppings too.  They add such brightness and intensity to neapolitan pizza, I find myself using them more and more lately.  Should have a ton of Meyers ripe in a month or two, can't wait!

Offline TXCraig1

  • Registered User
  • Posts: 11618
  • Location: Houston, TX
Re: Keste -- Lemon Pizza with recipe
« Reply #6 on: October 16, 2012, 08:42:09 PM »
Should have a ton of Meyers ripe in a month or two, can't wait!

Ship me some?  ;D
I love pigs. They convert vegetables into bacon.

Offline RobynB

  • Lifetime Member
  • *
  • Posts: 641
  • Location: Scotts Valley, CA
Re: Keste -- Lemon Pizza with recipe
« Reply #7 on: October 16, 2012, 10:14:23 PM »
When they hit, I'd be happy to - we get buried in them.  I'll keep you in mind  ;D