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  • #381 by Don Luigi on 09 Mar 2017
  • Master of the caramel crust!
  • #382 by schold on 20 Mar 2017
  • Last dough ball was no doubt past its prime, but I had to have a Rosa. This pie just keeps getting better and better, and I find myself craving it. I think I first saw Don make it, so like him, I use mozzarella (fior di latte). I add said cheese, to which I have added a small amount of white pepper and smoked sea salt, then I add a decent amount of Parmigiano-Reggiano and thinly sliced red onions. After the pizza is out of the oven, I add crushed pistachios, a few chopped rosemarine leafs and lots of olive oil. I know Chris Bianco has said that if you chop the rosemarine, too much of the the essential oils are released which would then "f..k up" the pizza, but as long as you don't add to much, I believe this gives a better flavour balance.
  • #383 by Don Luigi on 20 Mar 2017
  • Looks awesome, Schold! I make that Pie almost exactly the same way. Only small difference, I put the pizza out of the oven when it's almost done, put on the pistachios and then back into the oven (doming the pie) for another 10 or so seconds. This gives the pizza a little more pronounced pistachio aroma. Also I sometimes add pistachio oil (if at hand) post bake. But you surely love the sweet taste of the baked onions on your Pies, don't you?
  • #384 by TXCraig1 on 20 Mar 2017
  • Looks awesome, Schold! I make that Pie almost exactly the same way. Only small difference, I put the pizza out of the oven when it's almost done, put on the pistachios and then back into the oven (doming the pie) for another 10 or so seconds. This gives the pizza a little more pronounced pistachio aroma. Also I sometimes add pistachio oil (if at hand) post bake. But you surely love the sweet taste of the baked onions on your Pies, don't you?

    Pie looks great.

    I used to do the pistachios the same way then I figured out it was a lot simpler to toast them beforehand and apply them toasted after the bake.
  • #385 by Soulboy on 21 Mar 2017
  • I let mine soak in water and then add them from the start.
  • #386 by schold on 21 Mar 2017
  • Looks awesome, Schold! I make that Pie almost exactly the same way. Only small difference, I put the pizza out of the oven when it's almost done, put on the pistachios and then back into the oven (doming the pie) for another 10 or so seconds. This gives the pizza a little more pronounced pistachio aroma. Also I sometimes add pistachio oil (if at hand) post bake. But you surely love the sweet taste of the baked onions on your Pies, don't you?

    I have thought about adding the crushed pistachios mid-bake, as the man Bianco himself does, but with my oven I really don't want to open the door during baking, as it has such a negative impact on the cooking time. Haha, yes, guilty as charged - I do love onions (and vegetables in general). My wife is a quasi-vegetarian, and thus I tend to make pies without meat. I think the next American topping combination I'll try is the so-called Greenpointer by Paulie Gee.

    I used to do the pistachios the same way then I figured out it was a lot simpler to toast them beforehand and apply them toasted after the bake.

    Cool, I'll try this.

    I let mine soak in water and then add them from the start.

    Thanks for chiming in, Soulboy. Malapropos, have you had the chance to visit LillaNapoli? If yes, what are your thoughts?
  • #387 by Soulboy on 24 Mar 2017
  • Thanks!

    Yes I have been to Lilla Napoli. And they do the best pizza I have ever eaten. And on top of that they are fantastic people. It was great eating there and meeting them. Actually I hope to go again this weekend.
  • #388 by schold on 25 Mar 2017
  • That is nice to hear, Soulboy. I need to find the time to go there myself soon. I don't think anyone would mind if you did a review, shared your thoughts and provided lots of pictures  :D
  • #389 by schold on 25 Mar 2017
  • Drug dealer scales, control tower and a Rosa. Pre-toasted pistachios this time. Damn it was good!
  • #390 by schold on 25 Mar 2017
  • Crumb shot of the subsequent Schold pie.
  • #391 by Sukillavaan on 25 Mar 2017
  • Awesome looking pizzas! I love the color and texture of the crust  :drool:
  • #392 by Soulboy on 25 Mar 2017
  • Looking good!

    Take the car down and pick me up on the way and we'll eat a lot of pizza.
  • #393 by schold on 27 Mar 2017
  • Awesome looking pizzas! I love the color and texture of the crust  :drool:

    Thank you very much. I enjoy following your thread!

    Looking good!

    Take the car down and pick me up on the way and we'll eat a lot of pizza.


    That sounds like a plan! I'll send you a PM when I find the time to go.
  • #394 by Wario on 09 Apr 2017
  • Stunning looking pizza's! I've got to get me one of those ovens too. Have you used any mods?
  • #395 by schold on 17 Apr 2017
  • Stunning looking pizza's! I've got to get me one of those ovens too. Have you used any mods?

    Just a biscotto and some aluminium foil on the outside of the inner window.
  • #396 by schold on 17 Apr 2017
  • Please forgive the terrible picture. I read about the cosacca pizza in fagilia's book and I agree that it's a very good and surprisingly different pie. The classical pizza is topped with basil and Parmigiano-Reggiano pre-bake, and then more Parmigiano-Reggiano and lots of extra-virgin olive oil after it's out of the oven.
  • #397 by schold on 05 Aug 2017
  • #398 by schold on 06 Aug 2017
  • #399 by schold on 20 Aug 2017
  • #400 by schold on 22 Aug 2017
  • Man's gotta eat :pizza:
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