Author Topic: Braised oxtail pizza  (Read 232 times)

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Offline Johnny the Gent

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Braised oxtail pizza
« on: August 10, 2014, 02:41:10 PM »
11 day old doughball (a baguette dough straggler!  :-D), 72% hydration.

Baked on soapstone, middle rack, 300 degrees celsius with both top and bottom heating elements on.

Topped with passata, grated whole milk mozzarella, sliced onions, chunks of braised oxtail meat that when done were further allowed to simmer in its own gelatin rich broth,  brazilian chilli peppers (pimenta dedo de moça) sliced lenghtwise.  The oxtail was full of flavor, fall apart tender with a smooth and rich mouthfeel.  I won't be forgetting this pie anytime soon.
Il miglior fabbro


Offline deb415611

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Re: Braised oxtail pizza
« Reply #1 on: August 10, 2014, 02:45:34 PM »
wow, that looks awesome

Offline TXCraig1

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Re: Braised oxtail pizza
« Reply #2 on: August 10, 2014, 03:04:27 PM »
That is an incredible pie - maybe the best looking you've posted yet (stress yet). That pizza is rubbing it's nose up on perfection. What I would give for a few slices of that at this very moment...

I'm going to bookmark this one. That is right up there with the finest examples I've ever seen of what an oven-baked crumb should look like - walls of bubbles made with tiny little bubbles and no signs of structural weakness, failure, or voids. Spectacular topping combination, and the beautiful undercrust ties everything up with a perfect little bow.

Simply awesome.
Pizza is not bread.

Offline Tscarborough

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Re: Braised oxtail pizza
« Reply #3 on: August 10, 2014, 03:10:17 PM »
That is a thing of beauty for sure.

Offline waynesize

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Re: Braised oxtail pizza
« Reply #4 on: August 10, 2014, 03:23:13 PM »

Offline Jackitup

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Re: Braised oxtail pizza
« Reply #5 on: August 10, 2014, 03:45:36 PM »
Now your latest pasta dish has a sibling!! Just perfect!!!

jon
Save A Cow, Eat A Vegan....Totally Organic And Hormone Free!!

Offline Johnny the Gent

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Re: Braised oxtail pizza
« Reply #6 on: August 12, 2014, 06:45:22 AM »
Wow - thanks to all for the compliments! The topping combo was really good. I ended up using one of my TomN inspired beer doughballs, and topped it in similar fashion. Will have to post that later on.

Craig - I appreciate your feedback, means a lot to me. Now if I could just recreate this type of crumb...

Il miglior fabbro


 

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