A D V E R T I S E M E N T
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Here's some pics of this morning's breakfast This dough, made with 100% semola rimacinata was in the fridge for 24 hours. You can see some pics of the dough from the mixing to balling stage in this post here: http://www.pizzamaking.com/forum/index.php/topic,24649.40.html, starting on Reply# 54.It was left out of the fridge for approx 1 1/2 hour prior to baking, until it warmed to room temperature. It parbaked on the bottom rack at 300 degrees celsius with only sauce & EVOO for about 10 minutes, then I piled on the toppings : Cubed whole milk mozzarella, sliced red and green chilli peppers, sliced onions, and some homemade spicy italian sausage that I made yesterday evening -http://www.pizzamaking.com/forum/index.php/topic,25272.0.htmlThis pie came out really good, the cream colored crust had great flavor and a nice bite to it - the bottom was nice and crunchy. And the peppers were fiery hot .
Johnny, where did you get that recipe for "Pissaladeira?" It looks amazing.
What kind of pan do you use? Is it aluminum or steel?
You should be giving Bonci a lesson!
You are doing a fantastic job Johnny! Norma
I have never had anything like this style, I might have to make it just out of curiosity. Is the recipe for this the same as in the AP flour thread but with remilled semolina instead?