Author Topic: Doppia bufala con erbe  (Read 5307 times)

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Offline dellavecchia

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Re: Doppia bufala con erbe
« Reply #20 on: October 21, 2012, 06:37:30 PM »
Great job Paolo. I love the pasture scene!

John


Offline bradtri

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Re: Doppia bufala con erbe
« Reply #21 on: October 21, 2012, 09:49:27 PM »
Here's my version using chives from the garden and cooking in a Big Steel Keg grill.  For future versions, for pure functionality of eating, I think I'll chop the chives into 1/2" lengths so that the entire leaf doesn't pull off whenever it is bitten into.


Offline Mangia Pizza

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Re: Doppia bufala con erbe
« Reply #22 on: October 22, 2012, 08:08:56 PM »
Great job Paolo. I love the pasture scene!

John

Thanks John, I had fun making it....... hats off to you for the inspiration.....
Paolo

Offline dellavecchia

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Re: Doppia bufala con erbe
« Reply #23 on: October 23, 2012, 06:07:54 AM »
Here's my version using chives from the garden and cooking in a Big Steel Keg grill.  For future versions, for pure functionality of eating, I think I'll chop the chives into 1/2" lengths so that the entire leaf doesn't pull off whenever it is bitten into.



Nicely done! What is your dough formula?

John

Offline bradtri

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Re: Doppia bufala con erbe
« Reply #24 on: October 23, 2012, 09:08:25 PM »
Hi John,
  My dough is:

777 g   KABF
482 g   water (62%)
1 t       instant yeast
2 T      sugar
2 t       salt
2 T      olive oil

  This time I did a bulk ferment for 28 hours in the fridge and then balled about 3 hours prior to baking.  I always make a double/triple batch of dough and store 400g balls in ziplocs in the freezer.

   I've been getting the BSK up to around 700F and my corderite stone between 625 and 650 which results in a 3-4 minute bake.  I usually have to put a screen under the pizza after 1 1/2 to 2 minutes to prevent it from getting too charred while the top cooks sufficiently.

  This is the first time I did a bulk ferment instead of making the dough balls immediately and then fermenting.  What differences should I expect between the two methods?

Online TXCraig1

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Re: Doppia bufala con erbe
« Reply #25 on: April 04, 2013, 07:56:56 PM »
John,

We were canoeing on the Buffalo river in NW Arkansas over spring break, and wild onions were growing everywhere in the pastures along the banks. I bet the buffalo did graze on them in the past. Every time we would stop, I thought of your transcendental creation.

Craig
« Last Edit: April 04, 2013, 07:59:15 PM by TXCraig1 »
Pizza is not bread.

Online PizzaJerk

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Re: Doppia bufala con erbe
« Reply #26 on: April 05, 2013, 12:57:19 PM »
Beautiful. Your care and attention to detail are evident.

Anthony
May I glorify the Lord in all that I do.

Offline p.elkjaer

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Re: Doppia bufala con erb
« Reply #27 on: April 07, 2013, 04:16:09 AM »
Simply just wow  :D
Can't wait till' wednesday - I sold my cast iron oven and my new stone wfo is ETA wednesday!

Offline csafranek

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Re: Doppia bufala con erbe
« Reply #28 on: February 01, 2014, 10:22:47 AM »
So I think I need to try this. I have yet to really love any pizzas without red sauce. I will post my pizza when I try it. Looking forward to it!

Offline meatboy

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Re: Doppia bufala con erbe
« Reply #29 on: February 03, 2014, 04:55:16 PM »
So I think I need to try this. I have yet to really love any pizzas without red sauce. I will post my pizza when I try it. Looking forward to it!
you definitely HAVE to try! It's really one of the best pies I ever ate! I used mozzarella di bufala & Taleggio. WOW, still blown away...

Thank you so much dellavecchia


Offline Everlast

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Re: Doppia bufala con erbe
« Reply #30 on: March 11, 2014, 09:29:43 PM »
Finally made the official version with mozzarella di bufala and quadrello di bufala. Wow! I can't think of a more exquisite combination of toppings. I'm already anticipating the next time I get to experience this pizza. Thanks for this recipe!

Offline parallei

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Re: Doppia bufala con erbe
« Reply #31 on: March 11, 2014, 10:58:21 PM »
Sweet Everlast!

(I really need to work on the "round thing"...........).

Offline crkoller

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Re: Doppia bufala con erbe
« Reply #32 on: March 17, 2014, 09:26:03 PM »
100% agree with Everlast. Tremendous pie, I was seriously impressed with how great this tasted - Thanks JDV for the awesome idea.


 

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