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Labor day pizzas.

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  • Labor day pizzas.

    Just 4 tonight.

    1. Bianca's Rosa clone
    Coarse grated aged Parmesan, fine grated red onion, rosemary, and crushed roasted pistachios, lightly bathed in EVOO.

    2. Guadeloupe
    Halved, gutted, and seeded cherry tomatoes and cilantro with Oaxaca and manchego cheese.

    3. Miss Piggy
    Fresh Italian sausage seasoned on the grill, red onion, and thin sliced japs with Oaxaca and manchego cheese.

    4. Mushroom Mayhem
    Mucho Mushrooms, black and red pepper, EVOO, and Parmesan with Oaxaca and manchego cheese, drizzled with truffle oil.

  • #2
    Re: Labor day pizzas.

    Excellent looking pizza. Just curious, how long did these bake? I would guess 2-3 minutes.
    Old World Stone & Garden

    Current WFO build - Dry Stone Base & Gothic Vault

    When we build, let us think that we build for ever.
    John Ruskin

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    • #3
      Re: Labor day pizzas.

      That is about right, closer to 2 than 3.

      Comment


      • #4
        Re: Labor day pizzas.

        Thanks. The time doesn't really mean anything to me...it's almost a novelty sometimes. As long as the pizza is good, who cares if it takes 90 seconds or 3 minutes.....and these sure look tasty.
        Old World Stone & Garden

        Current WFO build - Dry Stone Base & Gothic Vault

        When we build, let us think that we build for ever.
        John Ruskin

        Comment


        • #5
          Re: Labor day pizzas.

          It does make a difference, mainly in the crust. A 90 second crust tastes a lot different from a 3 minute crust.

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          • #6
            Re: Labor day pizzas.

            It does, but faster doesn't always mean better IMO. Like I said, (to me) time doesn't matter if it tastes good.
            Old World Stone & Garden

            Current WFO build - Dry Stone Base & Gothic Vault

            When we build, let us think that we build for ever.
            John Ruskin

            Comment


            • #7
              Re: Labor day pizzas.

              No, I fully agree with that, my normal temps are in the 700-750, 3-4 minute range.

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              • #8
                Re: Labor day pizzas.

                Do you find the bottom of the pizza has a more developed texture and taste? I think that's why I like a slower (2.5-3.5 min) time. I also enjoy the experience better...by the looks of your pies, I would guess you do too. Been thinking about finally getting a IR gun from China Freight....my curiosity on actual oven temp is piqued.

                BTW, the whole wheat pies we did were much better after another 24 hr cold fermentation.

                I'll ratchet up the heat and time for the Caputo flour.
                Last edited by stonecutter; 09-03-2013, 02:38 PM.
                Old World Stone & Garden

                Current WFO build - Dry Stone Base & Gothic Vault

                When we build, let us think that we build for ever.
                John Ruskin

                Comment


                • #9
                  Re: Labor day pizzas.

                  I normally like GBD (golden-brown-delicious) with minimal char, but the toppings dictate it to an extent. The Rosa clone is a Neapolitan style, so I cranked the heat for it. When the floor is 800+ and cooked in under 2 minutes, it looks like this (up-skirt of the Miss Piggy above):

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                  • #10
                    Re: Labor day pizzas.

                    Yeah, that's the stuff.

                    I'm not a fan of an overly charred bottom crust...this is about the most I like.

                    Click image for larger version

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                    Old World Stone & Garden

                    Current WFO build - Dry Stone Base & Gothic Vault

                    When we build, let us think that we build for ever.
                    John Ruskin

                    Comment

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