buccaneer
somebody shut me the fark up.
Well, I missed the TD entry but still had awesome pizza and lots of fun.
I'm mad at myself, I'm not panicking about early onset Alzies because once or twice in my late twenties and early thirties I forgot my own birthday, chronolgy is not my strong suit.
:mmph:
Pizza is becoming one tho, doncha think?
Pounded up 2 cloves of garlic, sea salt and pinch of sugar and blended it with 200gs of canned Italian tomatoes with some oregano from the garden.
The dough is from a bread recipe originally, that some genius came up with and I played around with it but could not improve it.
Double O flour@500g
10g yeast
5g salt
3 g sugar
300g room temp water
EVOO for wrap
Mix dough by hand and do not knead.
Let sit covered for 2-3 hours.
Roll dough into a ball and halve, for two pizzas.
My toppings were
Speck
Red Bell Pepper
Marinated eggplant
Bocconcini
Mozzarela
Dried Oregano
Some fresh basil
The Build
Got the BSK to 525f and loaded Oz pizza first
Now onto the next, and it was a little long for the stone!
Almost done, just a minute more
Oh man, this is sensational pizza!
Base perfect, crispy and rigid?
Check!
Does it cut with a brittle crack of top pastry and a soft bread like chewy inner?
CHECK!
Oooh that firm slice is calling...
And the all important bready air bubble separation inside the slic shot?
CHECK!
They took us to the Napoli waterfront, watching the pretty puttanesca walk the streets welcoming the fishermen back home (scuzi)
I know, I'm not only transported to Italy but also the 18th century, but that's how good this wood fired pizza is!
I'm mad at myself, I'm not panicking about early onset Alzies because once or twice in my late twenties and early thirties I forgot my own birthday, chronolgy is not my strong suit.
:mmph:Pizza is becoming one tho, doncha think?
Pounded up 2 cloves of garlic, sea salt and pinch of sugar and blended it with 200gs of canned Italian tomatoes with some oregano from the garden.
The dough is from a bread recipe originally, that some genius came up with and I played around with it but could not improve it.
Double O flour@500g
10g yeast
5g salt
3 g sugar
300g room temp water
EVOO for wrap
Mix dough by hand and do not knead.
Let sit covered for 2-3 hours.
Roll dough into a ball and halve, for two pizzas.
My toppings were
Speck
Red Bell Pepper
Marinated eggplant
Bocconcini
Mozzarela
Dried Oregano
Some fresh basil
The Build
Got the BSK to 525f and loaded Oz pizza first
Now onto the next, and it was a little long for the stone!
Almost done, just a minute more
Oh man, this is sensational pizza!
Base perfect, crispy and rigid?
Check!
Does it cut with a brittle crack of top pastry and a soft bread like chewy inner?
CHECK!
Oooh that firm slice is calling...
And the all important bready air bubble separation inside the slic shot?
CHECK!
They took us to the Napoli waterfront, watching the pretty puttanesca walk the streets welcoming the fishermen back home (scuzi)
I know, I'm not only transported to Italy but also the 18th century, but that's how good this wood fired pizza is!
