Doppia bufala con erbe

[dellavecchia]

Great job Paolo. I love the pasture scene!

John

[bradtri]

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.

[Mangia Pizza]

Great job Paolo. I love the pasture scene!

John

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

[dellavecchia]

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

[bradtri]

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?

[TXCraig1]

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

[PizzaJerk]

Beautiful. Your care and attention to detail are evident.

Anthony

[p.elkjaer]

Simply just wow 
Can't wait till' wednesday - I sold my cast iron oven and my new stone wfo is ETA wednesday!