Author Topic: Weekend pizza and getting used to my new oven  (Read 2048 times)

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Offline arlo_54

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  • Location: Hudson Valley, New York
Weekend pizza and getting used to my new oven
« on: May 07, 2007, 11:54:16 AM »
This is my third attempt in my new earthstone oven. The dough was based on all the knowledge I've gleaned from this site. Thanks to you all. :chef: :pizza:


Offline EdF

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Re: Weekend pizza and getting used to my new oven
« Reply #1 on: May 09, 2007, 07:17:44 PM »
Looks good to me.  Too bad there isn't any here right now.

Offline scpizza

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Re: Weekend pizza and getting used to my new oven
« Reply #2 on: May 09, 2007, 07:23:33 PM »
very nice

Offline grovemonkey

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Re: Weekend pizza and getting used to my new oven
« Reply #3 on: May 09, 2007, 11:07:05 PM »
Looks good to me.  Do you have some more specifics on your dough that you can share?  How about your toppings, they look good so I was wondering what you are using?

grove

Offline arlo_54

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Re: Weekend pizza and getting used to my new oven
« Reply #4 on: May 11, 2007, 10:32:53 AM »
Thanks for the kind words. I was pretty proud of these pies. I made four different pies. The dough is caputto pizza flour, 63 - 64% hydration, salt and IDY. I dont have my notes so i don't remember all the bakers percentages. The rise was all on the caounter at room temp. I let it bulk ferment overnight. Probably 12 hours. Then I scaled and formed the balls. Let those rise for an other 6 hours or so.
first pie was 6 in 1 tomatoes, fresh mozz, and fresh basil.
second pie 6 in 1 tomatoes, olive oil cured olives and dried oregano.
third (my wifes idea) turned out to be much better than it sounds, Hummus, pesto, portobello mushrooms, roasted red peppers and goat cheese.
Last pie. 6 in 1 tomatoes, fresh mozz, and spicy italian sausage from Fra Mani salumi in california.
« Last Edit: May 11, 2007, 10:39:24 AM by arlo_54 »