Author Topic: Pizzarium style pizzas made with AP flour supplemented with VWG  (Read 8867 times)

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Offline tinroofrusted

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Re: Pizzarium style pizzas made with AP flour supplemented with VWG
« Reply #60 on: September 09, 2014, 10:11:44 AM »
Looks totally delicious JTG!  Thanks for posting. 

Offline Johnny the Gent

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Re: Pizzarium style pizzas made with AP flour supplemented with VWG
« Reply #61 on: December 08, 2014, 05:49:23 PM »
Been a while since I've made one of these.

48 hr cold fermentation. 72% hydration, 1.8% salt, .4% CY, 2% EVOO. Dough made with 12% protein brazilian AP ("Util" brand) flour.

Topped with hand crushed peeled tomatoes, fresh sliced garlic, anchovy fillets, capers, EVOO and oregano.
Il miglior fabbro

Offline Stromung

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Re: Pizzarium style pizzas made with AP flour supplemented with VWG
« Reply #62 on: December 21, 2014, 11:08:52 PM »
Hi john the gent

How do you prepare the potatoe pizza?  Looks good

Offline Johnny the Gent

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Re: Pizzarium style pizzas made with AP flour supplemented with VWG
« Reply #63 on: January 06, 2015, 05:14:21 AM »

How do you prepare the potatoe pizza?

In the past I've boiled them in salted water with saffron or turmeric (for color), allowed them to cool/drain, after which chunks can be broken off and crumbled onto the pie. Alternatively you can use a previously baked potato, which works well if you want to use potato slices on a pie. Hope that helps!
Il miglior fabbro

Offline Stromung

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Re: Pizzarium style pizzas made with AP flour supplemented with VWG
« Reply #64 on: January 10, 2015, 01:27:35 AM »
Johny the gent,

You are a pizza artist.

Offline Johnny the Gent

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Re: Pizzarium style pizzas made with AP flour supplemented with VWG
« Reply #65 on: January 16, 2015, 06:34:02 AM »
Thank you!
Il miglior fabbro


 

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