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  1. Faz

    Faz Apr 4, 2020

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    Quarantined after every trip but making the best pizza in my life! 8 day fermented dough and the finest and simplest toppings. IMG_1317.JPG IMG_1316.JPG
     
  2. OMEGuy

    OMEGuy Apr 4, 2020

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    Looks yummy yum.
     
  3. Tony C.

    Tony C. Ωf Jury member Apr 4, 2020

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    Looks outstanding!
     
  4. watchcollect

    watchcollect Apr 4, 2020

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    Nice leopard spots!
     
    Faz likes this.
  5. connieseamaster

    connieseamaster Apr 4, 2020

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    Nice! I'm a fan of pan pizza myself. What's your dough recipe?
     
    Scarecrow Boat likes this.
  6. Yak1

    Yak1 Apr 4, 2020

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    8 days? I’m curious to learn more as well.
     
  7. Faz

    Faz Apr 4, 2020

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    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..
     
  8. Faz

    Faz Apr 4, 2020

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    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!
     
  9. Faz

    Faz Apr 4, 2020

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    Cold fermentation that is...
     
    Scarecrow Boat, MMMD and watchcollect like this.
  10. Faz

    Faz Apr 4, 2020

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    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.
     
  11. watchcollect

    watchcollect Apr 4, 2020

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    My 6 day ferment.
    3314B918-73B4-4831-8E02-9E0CBD6F9541.jpeg

    2BF38756-ACCC-422A-968B-2E5DD6B7ED85.jpeg
     
  12. Faz

    Faz Apr 4, 2020

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    Toppings? Looks and certainly tastes outstanding!
     
  13. STANDY

    STANDY schizophrenic pizza orderer and watch collector Apr 4, 2020

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    One of my weekly meals. All home made bases

    Bacon, capsicum, tomatoes and Spring onion

    EE0B3F52-1C83-49CD-A6A0-D3968E6185DE.jpeg

    48430D87-C07E-4A7A-94E9-964979E5117D.jpeg

    Mushroom, blue vien cheese, with truffle oil. Used a truffle sauce instead of tomatoey base ( Won first prize in the house pizza competition )
    image.jpeg

    image.jpeg
    Pumpkin Pizza
    image.jpeg

    Half anchovies Half prosciutto
    image.jpeg image.jpeg
     
  14. Faz

    Faz Apr 4, 2020

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  15. watchcollect

    watchcollect Apr 4, 2020

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    First one is tapenade, zaatar, feta and marscapone
    2nd Gorgonzola and spinach
     
    Edited Apr 4, 2020
  16. watchcollect

    watchcollect Apr 4, 2020

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    Cooked in the Ooni Koda. Have also used the Gozney and it’s a beast as well. All under 2 minutes.
     
  17. Faz

    Faz Apr 4, 2020

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    IMG_1320.JPG My pizza tool..
     
  18. Faz

    Faz Apr 4, 2020

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    For summer I have the Kettle Pizza for Webber type BBQs IMG_1321.JPG .
     
  19. watchcollect

    watchcollect Apr 4, 2020

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    Faz likes this.
  20. Faz

    Faz Apr 4, 2020

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    The Breville takes about 15 minutes to get to 750..cook time for Neapolitan pizza is a decent 2.5-3 minutes.
     
    janice&fred likes this.