Author Topic: Doppia bufala con erbe  (Read 5902 times)

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Offline dellavecchia

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Doppia bufala con erbe
« on: October 08, 2012, 07:21:30 PM »
"Double buffalo with grass"

This is an 8 hour IDY dough.

Two bufala cheeses: mozzarella di bufala and Quadrello di bufala - which is a creamy, semi-soft cheese similar to Teleggio. The onion shoots, plucked from my garden this afternoon, represent the grass a buffalo might graze on. Crazy, crazy delicious.

If you are going to steal this for your restaurant, at least give me credit on the menu.

John


Online TXCraig1

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Re: Doppia bufala con erbe
« Reply #1 on: October 08, 2012, 07:27:03 PM »
If you are going to steal this for your restaurant, at least give me credit on the menu.

First name or last name?   ;D
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Offline Mangia Pizza

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Re: Doppia bufala con erbe
« Reply #2 on: October 08, 2012, 07:40:47 PM »
Very artistic!  Congrats....
Paolo

Online norma427

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Re: Doppia bufala con erbe
« Reply #3 on: October 08, 2012, 08:17:04 PM »
John,

Looks great!  ;D

Norma
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Offline andreguidon

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Re: Doppia bufala con erbe
« Reply #4 on: October 08, 2012, 08:47:16 PM »
John, what a magnificent IDEA!!
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline Tscarborough

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Re: Doppia bufala con erbe
« Reply #5 on: October 08, 2012, 09:19:29 PM »
That is a beautiful and I have no doubt delicious pizza, but you do not want your milk cows grazing on onions.

Offline Pizza Rustica

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Re: Doppia bufala con erbe
« Reply #6 on: October 08, 2012, 10:56:53 PM »
John, simple but very elegant. How did it taste?

Russ

Offline vincentoc13

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Re: Doppia bufala con erbe
« Reply #7 on: October 09, 2012, 12:16:47 AM »
Man that looks good!

Offline thezaman

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Re: Doppia bufala con erbe
« Reply #8 on: October 09, 2012, 10:44:00 AM »
 john, very appetizing,the name is catchy.i might steal it.  :D


Offline Jackitup

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Re: Doppia bufala con erbe
« Reply #9 on: October 09, 2012, 11:03:39 AM »
"SIMPLY" perfect!! Was just wondering what a little fresh watercress would do too finish hot out of the oven. Mind you it NEEDS nothing but the fresh onion shoots reminded me of a time I was mushroom hunting and found a couple big patches of young wild onions and watercress within several feet of each other, morels were happily active that year too!!

jon
“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain

Offline dellavecchia

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Re: Doppia bufala con erbe
« Reply #10 on: October 09, 2012, 02:28:12 PM »
Thanks all. This is one of my favorite combos right now. It is worth it to try it out. Use the smallest scallions you can find at the super market.

Jon - Fresh watercress sounds great.

Tom - Good call. Representational "grass" here only for the pizza.

John

Online TXCraig1

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Re: Doppia bufala con erbe
« Reply #11 on: October 14, 2012, 03:12:52 PM »
All I can say is OMG this is a good pie. Mine was a little simpler that John's - call it singolo bufala con erbe. Topped with Mozzarella di Bufala and chives, a drizzle of evoo, and a pinch of sea salt, it was the quintessential subtle elegance. I think this makes my list of top-10 pies of all time.
« Last Edit: October 14, 2012, 03:26:32 PM by TXCraig1 »
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Offline dellavecchia

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Re: Doppia bufala con erbe
« Reply #12 on: October 15, 2012, 07:39:43 AM »
Fantastic Craig! Great leoparding. I will give this paired down version a try, since the Quadrello is crazy expensive and won't be in my fridge that often.

John

Offline bradtri

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Re: Doppia bufala con erbe
« Reply #13 on: October 17, 2012, 01:51:22 PM »
I found some Tallegio cheese today and want to try this pizza out this weekend.   I've got lots of tender chive in my backyard. 

Just to confirm, looks like these pizzas are without sauce ... true?

Offline dellavecchia

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Re: Doppia bufala con erbe
« Reply #14 on: October 17, 2012, 02:02:19 PM »
I found some Tallegio cheese today and want to try this pizza out this weekend.   I've got lots of tender chive in my backyard. 

Just to confirm, looks like these pizzas are without sauce ... true?

Yes, without sauce. Please post some pics here if you like.

John

Online TXCraig1

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Re: Doppia bufala con erbe
« Reply #15 on: October 20, 2012, 11:32:54 PM »
John, this pie has become a serious contender for my favorite pie of all time.
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Offline dellavecchia

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Re: Doppia bufala con erbe
« Reply #16 on: October 21, 2012, 07:17:03 AM »
Awesome Craig. It is an expensive pie with the bufala cheeses, but well worth it.

John


Offline Mangia Pizza

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Re: Doppia bufala con erbe
« Reply #17 on: October 21, 2012, 05:04:37 PM »
Here is my version, not a pretty crust as yours and Craig's, but I tried...... :)
Paolo

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Re: Doppia bufala con erbe
« Reply #18 on: October 21, 2012, 05:20:36 PM »
Here is my version, not a pretty crust as yours and Craig's, but I tried...... :)

I bet it tasted great. I like the tree and the sun. What were they?
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Online TXCraig1

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Re: Doppia bufala con erbe
« Reply #19 on: October 21, 2012, 05:22:17 PM »
I bet it tasted great. I like the tree and the sun. What were they?

Nevermind. I saw you other post.
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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?


 

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