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Author Topic: my style  (Read 1454 times)

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Offline Jiraya

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my style
« on: June 28, 2018, 01:06:02 PM »
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



Offline RHawthorne

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Re: my style
« Reply #1 on: August 19, 2020, 05:52:12 AM »
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.
If we're not questioning the reason for our existence, then what the hell are we doing here?!

Offline Bengoshi

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Re: my style
« Reply #2 on: December 01, 2020, 07:40:20 AM »
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. 

Online Jackitup

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Re: my style
« Reply #3 on: January 13, 2021, 02:52:21 PM »
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!!!
Jon

ďThe two most important days in your life are the day you are born and the day you find out why.Ē            -Mark Twain

If you don't think you're getting what you should out of life.....maybe you're getting what you deserve       -the Root Beer Lady

Offline Rolls

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Re: my style
« Reply #4 on: January 16, 2021, 12:01:19 PM »
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
Getting old, memory is the second thing to go......Can't remember the first.

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Offline Ian

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Re: my style
« Reply #5 on: January 17, 2021, 12:06:48 PM »
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"

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