Author Topic: Fig Jam on Pizza Dough?  (Read 190 times)

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Offline Pizza-Dude

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Fig Jam on Pizza Dough?
« on: May 26, 2015, 07:51:23 PM »
Just bought some fig jam for use as a sauce for my fig/prosciutto/Gorgonzola pizza.

Problem is that the jam is VERY thick-- almost like a gelled paste.

There is no way I can, I dont think, put this on pizza dough fast enough before it sticks to my peel OR smoothly enough to where it isn't tearing apart my dough.

Can I "cut" it somehow to thin it out? Maybe water? Or something like cognac? The heat from the pizza oven will evaporate the cognac and "dry it" out a bit...

Any thoughts?


Online mitchjg

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Re: Fig Jam on Pizza Dough?
« Reply #1 on: May 26, 2015, 07:54:27 PM »
I would simply water it down.  A little bit of water is likely to go a long way so don't inadvertantly over do it. 
Mitch

Online TXCraig1

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Re: Fig Jam on Pizza Dough?
« Reply #2 on: May 26, 2015, 08:29:40 PM »
I cut it with rum - it's awesome. Cruzan Single Barrel is my favorite for the task.
Pizza is not bread. Craig's Neapolitan Garage

Offline Bill/SFNM

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Re: Fig Jam on Pizza Dough?
« Reply #3 on: May 26, 2015, 08:41:31 PM »
Armagnac!!! Fig jam, Armagnac, and Robiola cheese is one of the best dessert pizzas:

http://www.pizzamaking.com/forum/index.php?topic=4288.msg41287#msg41287



Offline dineomite

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Re: Fig Jam on Pizza Dough?
« Reply #4 on: Today at 12:10:58 PM »
I simply heat up the jam before I get ready to use it.

Online stonecutter

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Re: Fig Jam on Pizza Dough?
« Reply #5 on: Today at 12:35:08 PM »
I simply heat up the jam before I get ready to use it.

^^^This is what we do.  Though I like the rum idea too!
http://oldworldstoneandgarden.com/


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