Author Topic: My favorite from last weekend  (Read 1009 times)

0 Members and 1 Guest are viewing this topic.

Offline pizza dr

  • Registered User
  • Posts: 389
  • Location: Las Cruces New Mexico
My favorite from last weekend
« on: November 21, 2013, 09:04:55 PM »
This is becoming one of my all time favorites. 

EVOO, basil, cherry tomatoes, fresh mozz, bacon, parm, Aleppo.

 About 850 degrees on floor. 

Scot


Offline wahoo88

  • Registered User
  • Posts: 166
  • Location: Maryland
Re: My favorite from last weekend
« Reply #1 on: November 21, 2013, 11:30:20 PM »
That topping combo sounds great.  What mozzarella are you using? It looks super creamy on the cooked pie.

Offline Serpentelli

  • Supporting Member
  • *
  • Posts: 1150
  • Age: 48
  • Location: Wilmington, NC
Re: My favorite from last weekend
« Reply #2 on: November 22, 2013, 11:00:07 AM »
Scot,

That's a great looking pie. I've had a couple of dishes at restaurants recently where they served oven-roasted/semi-dried tomatoes as a part of the dish. Your tomatoes look like they are in between what I would expect from a quick 850 bake and what I would expect from a longer time in the oven. They look delicious!

I am going to try that pie tonight! (NY Style, though)

John K
I'm not wearing hockey pads!

Offline pizza dr

  • Registered User
  • Posts: 389
  • Location: Las Cruces New Mexico
Re: My favorite from last weekend
« Reply #3 on: November 22, 2013, 01:29:20 PM »
That topping combo sounds great.  What mozzarella are you using? It looks super creamy on the cooked pie.

The mozz is just my local grocery store stuff... Galbani.  Its OK but not great, but a good pie nonetheless, if not bordering on overload.

Scot


Offline pizza dr

  • Registered User
  • Posts: 389
  • Location: Las Cruces New Mexico
Re: My favorite from last weekend
« Reply #4 on: November 22, 2013, 01:31:58 PM »
Scot,

That's a great looking pie. I've had a couple of dishes at restaurants recently where they served oven-roasted/semi-dried tomatoes as a part of the dish. Your tomatoes look like they are in between what I would expect from a quick 850 bake and what I would expect from a longer time in the oven. They look delicious!

I am going to try that pie tonight! (NY Style, though)

John K

John

I think the slight char to the tomatoes make this one.  I did make sure to get a pretty good amount of EVOO on them to help them survive the heat.  Good luck with yours!

Scot

Offline mkevenson

  • Lifetime Member
  • *
  • Posts: 2275
  • Age: 63
  • Location: Santa Rosa, Ca
  • Roos! Protector of Fowl
Re: My favorite from last weekend
« Reply #5 on: November 22, 2013, 01:34:50 PM »
Scot, nice pie. I found babby San Marzano's at TJ last week. They look just like yours, same shape.
I too like a few on my pies.
Thanks for sharing.
 
mark
"Gettin' better all the time" Beatles

Offline arspistorica

  • Registered User
  • Posts: 111
  • Location: Australia
  • Keep that which is simple abundant.
Re: My favorite from last weekend
« Reply #6 on: November 22, 2013, 03:56:29 PM »
Looks fantastic.  What's your dough formula?  (Side note:  my mom was born in Las Cruces oh-so-many years ago!)

I like the light touch with the bacon and the heavy hand with the Aleppo!  A man after my own palate.
« Last Edit: November 22, 2013, 03:58:10 PM by arspistorica »
"Senza il mio territorio sarei solo un panificatore."
                                  -Franco Pepe

Offline dellavecchia

  • Lifetime Member
  • *
  • Posts: 2628
Re: My favorite from last weekend
« Reply #7 on: November 22, 2013, 05:27:38 PM »
Awesome.

John

Online TXCraig1

  • Registered User
  • Posts: 12707
  • Location: Houston, TX
Re: My favorite from last weekend
« Reply #8 on: November 22, 2013, 08:56:31 PM »
Very nice Scot. Sounds great and looks even better.
Pizza is not bread.

Offline pizza dr

  • Registered User
  • Posts: 389
  • Location: Las Cruces New Mexico
Re: My favorite from last weekend
« Reply #9 on: November 22, 2013, 09:59:24 PM »
Thanks everyone

For some reason my wife does not really prefer tomato sauce on her pizza ( go figure ).  So I've been trying out different pies like this one.  I've also been trying out different pestos ( pecan, pistachio etc.) as the base that she seems to enjoy. 

The formula I used for this one was...

Caputo 00
60% H20
2.5% NaCl
.05 % CY
18 hours at 60 degrees bulk, balled and put at RT for about 8 more. 

Scot






Offline tristan381

  • Registered User
  • Posts: 12
  • Location: Perth
  • I Love Pizza!
Re: My favorite from last weekend
« Reply #10 on: December 09, 2013, 12:04:15 AM »
yum, that looks good as. lovin the char


 

pizzapan