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Faz
·Quarantined after every trip but making the best pizza in my life! 8 day fermented dough and the finest and simplest toppings.
Pizza!!
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OMEGuy
·Looks yummy yum.
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Tony C.
··Ωf Jury memberLooks outstanding!
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watchcollect
·Nice leopard spots!
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connieseamaster
·Nice! I'm a fan of pan pizza myself. What's your dough recipe?
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Yak1
·8 days? I’m curious to learn more as well.
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Faz
·Here it is..the secret is a cold ferment in the fridge 4-7 days, but you can do it the same day.
4 1/2 cups "00" flour
1 tsp instant yeast
4 tsp kosher salt
13-14 oz cold water
Handful flour and corm meal mixed to shape the dough
Whisk flour, yeast and salt in a bowl.
Using a bench mixer, add water and knead on low speed for 6-8 mins
If kneading by hand. Knead 15 minutes until smooth.
Put in a bowl and cover. Let the dough rise in a warm, draft free place for at least 60 mins.
Divide dough into four pieces and shape into balls. Dust a tray with flour/corn meal mixture. Brush dough with olive oil and cover with plastic wrap. Refrigerate 8 hours to 8 days.
When ready to bake, let dough stand at room temp for 90 mins to 2 hours. Coat with flour/cornmeal mixture and shape into pizza pies.
Oven should be at the highest setting and pizza stone on bottom tier..
4 1/2 cups "00" flour
1 tsp instant yeast
4 tsp kosher salt
13-14 oz cold water
Handful flour and corm meal mixed to shape the dough
Whisk flour, yeast and salt in a bowl.
Using a bench mixer, add water and knead on low speed for 6-8 mins
If kneading by hand. Knead 15 minutes until smooth.
Put in a bowl and cover. Let the dough rise in a warm, draft free place for at least 60 mins.
Divide dough into four pieces and shape into balls. Dust a tray with flour/corn meal mixture. Brush dough with olive oil and cover with plastic wrap. Refrigerate 8 hours to 8 days.
When ready to bake, let dough stand at room temp for 90 mins to 2 hours. Coat with flour/cornmeal mixture and shape into pizza pies.
Oven should be at the highest setting and pizza stone on bottom tier..
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Faz
·The difference between 8 hours and 8 days is monumental but same day pizza will nevertheless impress! To get the blistering and leopard effect, the longer the fermentation the better!
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Faz
·Always use fresh mozzarella. Either Fior di latte or preferably, buffala
Sauce
1 can San Marzano tomatoes
A couple of minced garlic cloves
A couple TBSP of extra virgin olive oil
Salt to taste
Blend to coarse texture...let marinate!
Use when ready.
Extra sauce is excellent for a simple pasta recipe.
Sauce
1 can San Marzano tomatoes
A couple of minced garlic cloves
A couple TBSP of extra virgin olive oil
Salt to taste
Blend to coarse texture...let marinate!
Use when ready.
Extra sauce is excellent for a simple pasta recipe.
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watchcollect
·My 6 day ferment.
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Faz
·
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STANDY
·One of my weekly meals. All home made bases
Bacon, capsicum, tomatoes and Spring onion
Mushroom, blue vien cheese, with truffle oil. Used a truffle sauce instead of tomatoey base ( Won first prize in the house pizza competition )
Pumpkin Pizza
Half anchovies Half prosciutto
Bacon, capsicum, tomatoes and Spring onion
Mushroom, blue vien cheese, with truffle oil. Used a truffle sauce instead of tomatoey base ( Won first prize in the house pizza competition )
Pumpkin Pizza
Half anchovies Half prosciutto
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Faz
·
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watchcollect
·First one is tapenade, zaatar, feta and marscapone
2nd Gorgonzola and spinach
2nd Gorgonzola and spinach
Toppings? Looks and certainly tastes outstanding!
Edited:
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watchcollect
·Cooked in the Ooni Koda. Have also used the Gozney and it’s a beast as well. All under 2 minutes.
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Faz
·
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Faz
·For summer I have the Kettle Pizza for Webber type BBQs
.
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watchcollect
·My pizza tool..
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Faz
·How long does it take to warm up? Cook time?
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