Author Topic: My best so far!! Chicken tomato pesto. Feedback please! :D  (Read 424 times)

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Offline TurkeyOnRye

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My best so far!! Chicken tomato pesto. Feedback please! :D
« on: September 03, 2016, 09:57:38 PM »
My best so far! Chicken tomato pesto. Homemade pesto, heirloom tomatoes, garlic butter-grilled chicken, fresh mozzarella, gouda, and sarvecchio parmesan post-bake. Reeeeaaallly good flavor and texture. A nice change of pace from red sauce and red meat.

72-hour cold ferment crust.

5 C. bread flour
2 C. water
4.5 tsp. IDY
2 tsp. salt
~2 Tbsp. honey
~2 Tbsp. oil

Yielded four 12" oval crusts.

Honey and oil were eyed. Oil was also used for covering/protection in several stages. Five minutes on bottom rack of pre-heated baking sheet in 550 degree F oven, followed by 2 minutes under broiler, and baked the last minute or so (8 minutes total).
« Last Edit: September 03, 2016, 10:44:59 PM by TurkeyOnRye »

Online Pete-zza

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Re: My best so far!! Feedback please! :D
« Reply #1 on: September 03, 2016, 10:02:22 PM »
TurkeyOnRye,

I'd say you did very well. Can you tell us the dough recipe you used?

Peter

Offline TurkeyOnRye

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Re: My best so far!! Feedback please! :D
« Reply #2 on: September 03, 2016, 10:05:36 PM »
TurkeyOnRye,

I'd say you did very well. Can you tell us the dough recipe you used?

Peter

Thank you! Just updated the OP with the dough recipe. There was, however, some approximation with the honey and oil, hence the tilde (approximately) symbol.
« Last Edit: September 03, 2016, 10:14:13 PM by TurkeyOnRye »

Offline TXCraig1

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Re: My best so far!! Chicken tomato pesto. Feedback please! :D
« Reply #3 on: September 03, 2016, 10:47:17 PM »
Looks even better with a bit of color correction.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline TurkeyOnRye

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Re: My best so far!! Chicken tomato pesto. Feedback please! :D
« Reply #4 on: September 03, 2016, 10:54:52 PM »
I am very much looking forward to the day when I can build my own WFO. Heck, even a stone would be an upgrade. As good as this pizza was, I know it has a lot more potential. That's exciting.

Offline TurkeyOnRye

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Re: My best so far!! Chicken tomato pesto. Feedback please! :D
« Reply #5 on: September 04, 2016, 09:12:29 PM »
Today's pizzas. One tomato pesto and one margherita with crushed yellow tomato and salt. Both have fresh mozzarella, gouda, and sarvecchio parm. I think they both could've gone an extra minute or two in the oven to develop some char, especially the margherita.
« Last Edit: September 04, 2016, 09:35:18 PM by TurkeyOnRye »

Offline bregent

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Re: My best so far!! Chicken tomato pesto. Feedback please! :D
« Reply #6 on: September 06, 2016, 06:02:36 PM »
Looks very nice. But need to ask, why are you using that much yeast? I would estimate you're around 2.5%, which is 6x-10x more than many folks use for a 3-day CF. Is the yeast you are using old and weak?

Also, is there a reason you're not using a stone? Just curious.
Bob

Offline TurkeyOnRye

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Re: My best so far!! Chicken tomato pesto. Feedback please! :D
« Reply #7 on: September 07, 2016, 05:30:07 AM »
Looks very nice. But need to ask, why are you using that much yeast? I would estimate you're around 2.5%, which is 6x-10x more than many folks use for a 3-day CF. Is the yeast you are using old and weak?

Also, is there a reason you're not using a stone? Just curious.

I'm still very much a beginner, and my emergency dough recipe is the only one I'm comfortable with at the moment. So when I do make it, I generally portion it out and let a few balls ferment in the fridge. I am in the process of perfecting a CF method with minimal yeast using only flour, water, salt, and yeast.

I am now using a stone, but intend to get a good quality steel in the near future. The only reason I wasn't using a stone was budget.
« Last Edit: September 07, 2016, 05:31:58 AM by TurkeyOnRye »

Offline Pizza_Mastress

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Re: My best so far!! Chicken tomato pesto. Feedback please! :D
« Reply #8 on: September 11, 2016, 07:11:16 PM »
The toppings are too big and the pizza isn't round. You should work on presentation a bit. Other than that I am a big fan of the cold ferment. Best trick I have ever learned. Keep up the practice!
"Pizza is the answer to everything"