Author Topic: Pizza in NZ  (Read 602 times)

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Offline kiwipete

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Pizza in NZ
« on: July 28, 2013, 05:00:21 PM »
Last nights pizzas:

- Caputo pizzeria flour
- Water (61%)
- Salt 3%
- Ischia (3.5%)

Total fermentation period 23 hours at approx 21C, bulk for 18 hours, balled for the remaining 5.

Dough:


Offline kiwipete

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Re: Pizza in NZ
« Reply #1 on: July 28, 2013, 05:02:29 PM »
Margherita.

The standard.  Always the first one I cook.

Sauce made from home grown San Marzanos, Buffalo Mozzarello , basil, EVO

Offline kiwipete

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Re: Pizza in NZ
« Reply #2 on: July 28, 2013, 05:07:52 PM »
Mushroom.

Sauteed mushrooms on onions in some olive oil, then add cream, lots of fresh thyme and parsley, pepper and salt and reduce.

The great thing is that you can make this mixture in advance, so come bake time its just a matter of stretching out the dough, spreading a few good dollops of the mushroom mixture and topping with parmesan and EVO. (and any left over mixture is great with pasta as well)

Over the years this one has rivalled the Margherita in terms of popularity. Even people who previously said that they hate mushrooms, have become converts.

Offline kiwipete

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Re: Pizza in NZ
« Reply #3 on: July 28, 2013, 05:13:02 PM »
Pizza bianca con prosciutto e aragula.

Base baked with buffalo mozzarella, topped with EVO.

Post bake, dress with prosciutto, wild rocket and more EVO. Love it how the prosciutto and rocket melt into the hot pizza.

Life is good..

Offline jeffereynelson

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Re: Pizza in NZ
« Reply #4 on: July 29, 2013, 04:53:06 PM »
Not sure why no one has replied, but very nice looking pizzas. Thanks for sharing.

Offline JF_Aidan_Pryde

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Re: Pizza in NZ
« Reply #5 on: July 30, 2013, 04:49:05 AM »
Hi Pete,
Can you describe your setup? Also, what are you using to line the trays?

Offline kiwipete

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Re: Pizza in NZ
« Reply #6 on: July 30, 2013, 04:55:20 PM »
Hi Pete,
Can you describe your setup? Also, what are you using to line the trays?

Hi.

I do my bulk proofing in chilly bin, which has been modified with a light bulb for heat and a programmable thermostat, so I can keep temperature within a pretty narrow range.

Once I've balled my dough, I normally proof the balls in a wooden dough box (really an old wine box with a sliding lid) which just sits on the kitchen bench, so whatever room temp happens to be.  This time round I didn't use it because I needed to ferment the balls a little bit faster than I would have liked, so I put them in the (smaller) steel tray which was returned to the chilly bin/proofing box.

The tray was lined with baking paper and covered with a damp tea towel during proofing.

Baking is in my (unfinished) WFO as per the pic.



 

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