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  • #1 by Jiraya on 28 Jun 2018
  • I am a 4th gen Native Californian. I suppose my pizzas are California style. I don't really identify that way. I tend to lean more on the dough style - Neopolitan. Super simple recipe
    500 g 00 flour
    10 g salt
    1.5 g yeast
    315 g water
    I mix until the side of the mixer are clean, then put in tub and ferment 24 hours. Pull 2 hours before I cook separate into 270-275 g dough balls. I heat my WFO to between 800 and 900 degrees. Cook a pie in about 90 -120 seconds. burn Almond wood exclusively.
    I deliver the pies to the over with a super peel. and use a turning peel while in the over.

    Toppings is probably where I go off the rails. I have done everything from oysters, to hot dogs.
    I make dessert pies and use Guinness Stout replacing the water for the beer

    was looking back to realize I have been playing at this for 2 years, doesn't feel like it, but have to say this forum helped me alot. I get ideas for pizzas pretty much everywhere. I usually go with less is more, but I don't limit myself on toppings anything is fair game.
    Strawberry, pineapple and white chocolate on a Guinness dough is killer, as is Marscapone, ricotta and apricots soaked in bourbon

    Salut


  • #2 by RHawthorne on 19 Aug 2020
  • Very nice looking pizzas. And that's a lot of experimentation for having only been into pizza for 2 years. Keep on doing your pizza thing and go wherever it leads. The best of luck to you.
  • #3 by Bengoshi on 01 Dec 2020
  • You know, while Iím more of a purist, my wife recently ordered the Shrimp & Meyer Lemon Pie at Tra Vigne in Napa Valley.  I made faces, went on about the Italian taboo of never mixing seafood and cheese, and then literally ate my words when I loved the pie.  When I finally figure out our Mugnaini WFO itís one of the first Iím going to try to recreate. 
  • #4 by Jackitup on 13 Jan 2021
  • You know, while Iím more of a purist, my wife recently ordered the Shrimp & Meyer Lemon Pie at Tra Vigne in Napa Valley.  I made faces, went on about the Italian taboo of never mixing seafood and cheese, and then literally ate my words when I loved the pie.  When I finally figure out our Mugnaini WFO itís one of the first Iím going to try to recreate.

    I'm not Italian and LOVE seafood and cheese! Never understood or agreed with that taboo!!!
  • #5 by Rolls on 16 Jan 2021
  • I'm not Italian and LOVE seafood and cheese! Never understood or agreed with that taboo!!!

    I think in Italy it's often frowned upon to pair cheese with seafood in cases where the cheese can overpower the generally delicate flavours of fish and seafood.  However, there are many notable dishes that pair the two ingredients.  In northern Italy, there is a dish called baccalŗ alla vicentina, probably the most well-known dish from the city of Vicenza.  In the South, there are numerous dishes from Campania, Apuglia and Sicily among other regions, that have centuries old recipes that pair seafood with cheese.  One of the most iconic is riso, patate e cozze from the Apuglia region.


    Rolls
  • #6 by Ian on 17 Jan 2021
  • If there's one thing I've learned in my old age it's to not be bound by "rules", superstitions and traditions in the kitchen. They did have it right in the 60s -"if it feels good, do it"
  • #7 by thezu on 07 May 2022
  • Quote
    https://www.pizzamaking.com/forum/index.php?action=dlattach;topic=53205.0;attach=335001;image

    The tater tot and spaghettios looks really delicious.  Questions:
    • Do you pre-cook the tater tots before adding to the pizza?
    • Is that diced ham as well?
    Can't wait to try my hand at this one  :drool:
  • #8 by thezu on 18 Jun 2022
  • I made one and it turned out delicious.  Dough formulation was from Peter's post here: https://www.pizzamaking.com/forum/index.php?topic=7225.msg62332#msg62332

    I added 1% LDMP and increased salt to 1.7%  I used Annie's Bernie O's as the sauce/pasta base.  Then cooked some Alexia crispy seasoned potato puffs with roasted garlic and cracked black pepper.  Diced ham and Grande WM mozzarella.

    Baked on stone at 550F in a Camp Chef pizza oven which is inside a Weber Genesis grill.  Was very pleased with the results.

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