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Author Topic: my Pizza Boat concept  (Read 436 times)

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Offline Monkeyboy

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  • Location: ATL
  • I Love Pizza!
my Pizza Boat concept
« on: February 13, 2020, 11:03:18 AM »
Have made Stromboli and Calzones...Had to idea to replicate something I saw on a Foodie show...Khachapuri.

I really like the output as it looks unique and allows for ventilation, less explosions.  Great varied bites...some have more ingredients, some, more crust...good eating experience.

I used my normal pizza dough formula with an overnight ferment and 3 day cold ferment.
Stretch dough to an oval shape.  Assemble on semolina spread over some parchment paper.
Lay down garlic oil, shredded parm, grated Fontina, a few shards of Mozzarella, onions, garlic, calabrian chilies, some sauce, Pepperoni or other protein.
Pull sides up and do a twist knot on the ends, allow an inch or so of an opening on the top, press it down a bit as it will try to open up as it starts cooking.
brush outside with a little oil, apply dried Rosemary and Kosher salt.  Transfer to preheated 550 over / Baking steel to cook.



 

Offline Bill/SFNM

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Re: my Pizza Boat concept
« Reply #1 on: February 13, 2020, 03:12:52 PM »
TXCraig introduced these to me. A great use of leftover pizza dough IMO:

https://www.pizzamaking.com/forum/index.php?topic=48606.msg487842#msg487842

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