Author Topic: Artichoke Basille's Cookbook  (Read 1409 times)

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Offline jsaras

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Artichoke Basille's Cookbook
« on: March 24, 2015, 05:38:41 PM »
It looks like there's yet another tome on pizza coming our way: http://artichokepizza.com/cookbook/
Things have never been more like today than they are right now.

Offline Steve

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Re: Artichoke Basille's Cookbook
« Reply #1 on: March 31, 2015, 11:19:42 AM »
Looks like it's already available.

https://www.amazon.com/dp/1455583545/?tag=pmak-20

Offline jsaras

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Artichoke Basille's Cookbook
« Reply #2 on: June 15, 2015, 10:53:42 PM »
It seems that one of the recipes from the book was published in the Village Voice today: http://www.villagevoice.com/restaurants/heres-the-recipe-for-artichoke-basille-pizzas-margherita-pie-6560104

The dough recipe translates into the following:

Flour - 435.2g (100%)
Water - 236.59g (54.36%)
Salt - 12g (2.75%)
IDY - 9g (2%)
Oil - 53.8g (12.36%)
« Last Edit: June 16, 2015, 01:32:33 AM by jsaras »
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Offline Bobino414

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Re: Artichoke Basille's Cookbook
« Reply #3 on: June 16, 2015, 12:28:04 AM »
Jonas,

The yeast amount in the recipe you referenced calls for one tablespoon of IDY.  As one teaspoon is just over 3 grams, one tablespoon would be about 9 grams (about 2% in baker's %), not the 30 grams you posted.

Offline jsaras

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Re: Artichoke Basille's Cookbook
« Reply #4 on: June 16, 2015, 01:32:10 AM »
Good catch.  The red wine was doing its thing.
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Offline 3pedals

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Re: Artichoke Basille's Cookbook
« Reply #5 on: December 02, 2016, 10:42:52 AM »
Anyone else find the Sicilian Dough to be a very low hydration? For 3 1/2 cups of flour it calls for 1/4 cup of water and 1/4 cup of olive oil.