2024 Neapolitan oven build

[SableSprings]

All look fantastic! I must admit that several years ago I was in Italy and got something very similar to your Maurizio...still one of the best memories for me of a pizza anywhere I've been. The owner said that it was made with the dough left over at the end of the day...definitely hinted at longer fermentation. Glad you're enjoying this pizza journey and thanks for sharing your pics of these great looking pies!

[daidensacha]

English Breakfast Pizza

About 6 weeks ago I put a few leftover Biga pizza balls in the freezer, rather than throwing them out, I was curious to see how they would fair defrosted.

So on Friday I took them out when I saw my 72 hour dough wasn’t looking like it would be ok.

I love my bacon and egg breakies, and never pass up an opportunity to indulge in an English breakfast when on holiday. So I wondered how transferable those ingredients would be to a pizza.

I excluded baked beans, this time, but I think they would really work.

English Breakfast Pizza - Tomato sauce, mozzarella, fresh tomato slices, fresh basil, crispy bacon strips, sliced grilled pork sausage, 2 eggs, freshly ground black pepper and sea salt.

[daidensacha]

All look fantastic! I must admit that several years ago I was in Italy and got something very similar to your Maurizio...still one of the best memories for me of a pizza anywhere I've been. The owner said that it was made with the dough left over at the end of the day...definitely hinted at longer fermentation. Glad you're enjoying this pizza journey and thanks for sharing your pics of these great looking pies!

Thank you!!!

The oven is amazing, performing beyond any concepts and expectations. It’s so much fun getting to know it, developing a relation ship with it and a basis of experience from which I can refine how I use it and develop my recipes.

The Maurizio….. I never imagined a pizza without tomato would work, and I’m a little ashamed to say I would have scoffed at the suggestion, but it’s one of my favorites. It makes a world of difference to use fresh rosemary on it, as it seems to release the oils and full flavor, together with the fresh ground black pepper and sea salt, yummmm. As an appetiser it works really well.

At present I’m full into experimenting with my BIGA fermentation yeast quantities for room and cold fermentation. Bavaria has quite contrasting weather from Winter to Summer. Yeast quantity (using IDY), fermentation duration, ambient fermentation temperature are the three variables I’m playing with to find my ideal recipe that I can use to create the consistent quality crust I like. It’s a process well worth the time and effort in my view. I’m also working on an app that I will deploy and make available for others to use once I’m happy with it. It will create a recipe based on entered variables like number of pizzas, biga %, biga hydration, biga fermentation time and temp, final dough hydration, final dough fermentation duration and temp, type of yeast (Fresh, ADY, IDY). It’s in early stages, and I’m hoping to have it live in the next month or so.

[Giovanni Rossi]

Great combos!

The Maurizio….. I never imagined a pizza without tomato would work, and I’m a little ashamed to say I would have scoffed at the suggestion, but it’s one of my favorites. It makes a world of difference to use fresh rosemary on it, as it seems to release the oils and full flavor, together with the fresh ground black pepper and sea salt, yummmm. As an appetiser it works really well.

I make a similar pie without the mozzarella but add chopped pistachio. While I like most flavors, this one has become my favorite.

Looking forward to your reporting on the biga results.

[david s]

My humble potato pizza always has guests clamouring for more and it too has no tomato sauce.
It starts with a garlic and olive oil base which I prepare earlier by mixing together in the ratio of 1 teaspoon of freshly crushed garlic to 1 tablespoon of olive oil. Some of this mix is spread on the base followed by a 50/50 mix of mozzarella and sharp cheddar. I the use a potato peeler to cover this with a layer of potato, being careful not to overlap any. Then sprinkled sparingly with feta cheese and fresh rosemary and finally drizzled with olive oil. Finish with sea salt when cooked.
I sometimes use sweet potato in place of normal potato and sometimes use a few awaits of prosciutto on top.

[UtahBeehiver]

They all look great, my fav is also the potato pizza which I first was exposed at a little mom and pop shop in Rome.