Oh shit ...
The corn meal balls (or semolina) and burrata both? ... Oh man ...
The corn meal balls (or semolina) and burrata both? ... Oh man ...
contest BEGIN! Pizza Pizza Pizza Throwdown
- Thread starter The Hot Pepper
- Start date
- Status
Dinner is getting harder...
Ozzy2001 said:
You could stir those ingredients in a bowl or dump them in a pan, and cook it by any means necessary, and I'd hit it w/ toothy smile ...
keybrdkid, you seem like a cool dude and and as much as I like your pie, I'm going to have to give you a run for your money! 
TEASER PIC!!!
Also have a secret weapon...
TEASER PIC!!!
Also have a secret weapon...
How in the hell are we going to pick a winner? These are all incredible looking... Maybe after a few beers one will jump out at me.
Crust Lovers Delight : Dinner
Ingredients:
1 Pie dough
Smoked Rocoto Lima Market # 1 pods. Smoked over sour apple wood
1 can crushed san marzano tomatoes that I ran through the food processor then soaked up some of the liquid with paper towels
Roasted garlic- Homegrown
Homemade Organic Mozzarella
Sauteed Homegrown Shiitake mushrooms
Sauteed Shallots
Ricotta Salata rubbed with my own smoked rocoto powder
Thick Cut Local Bacon-pre cooked 3/4 of the way
Pizza dough Recipe:
For every pie you want to make .....add
110 g Water
20g Fed Nat levain
175 g KABF
4 g Diastatic malt powder
4 g Salt
pinch IDY(1/16th of a TSP)
Knead 5-7 min
Dough is at 64% Hydration....2 day cold rise in the fridge. It handles like a dream....doesnt pull back. The dough needs to come to RT before stretching. portion the dough into pats of ~308 grams before going in the icebox. I raise each dough in its own Glad container. Pull dough from icebox 2-3 hours before use depending on your house temp.
Homemade Mozzarella Recipe:
1 Gallon Local unpasteurized organic whole milk
1.5 tsp Citric Acid
1/4 tsp Organic Liquid vegetable rennet
sea salt
Cheese cloth
Add 1.5 tsp citric acid diluted in 1 cup of cool water to 1 gallon of cold unpasteurized milk. Heat Slowly to 90°F. Remove pot from heat. Slowly stir in 1/4 tsp liquid rennet diluted in 1/4 cup cool water. Cover and let sit 5-10 minutes. Curd should be set. Cut curds and heat slowly to 110°F. Drain curds using cheese cloth and strainer. When most of whey has drained place curds into a glass bowl of hot water, almost to hot to put your hands into. The curd will get soft and this is when you stretch your curd and add some sea salt. Add to your taste. The stretch will give it that nice shine and consistency you looking for. Stop stretching when you've got it how you like it. If it starts to get to stiff place back into hot water for 20-30 seconds. I can't stress this next part enough: you have to use very high quality unpasteurized whole milk to get the same results. You will not get the same curd unless you use unpasteurized high quality milk. It's also where all your flavor comes from. Grass fed organic milk will can produce something better then anything your buying in the store.
Directions:
Turn out pizza dough, rub dough with roasted garlic, add sauce, place in 550°F oven for 2-3 minutes. Pull from oven and add cheese then toppings and return to oven for another 3-5 minutes. Then top with crumbled smoked rocoto rubbed local ricotta salata
Ingredients:
1 Pie dough
Smoked Rocoto Lima Market # 1 pods. Smoked over sour apple wood
1 can crushed san marzano tomatoes that I ran through the food processor then soaked up some of the liquid with paper towels
Roasted garlic- Homegrown
Homemade Organic Mozzarella
Sauteed Homegrown Shiitake mushrooms
Sauteed Shallots
Ricotta Salata rubbed with my own smoked rocoto powder
Thick Cut Local Bacon-pre cooked 3/4 of the way
Pizza dough Recipe:
For every pie you want to make .....add
110 g Water
20g Fed Nat levain
175 g KABF
4 g Diastatic malt powder
4 g Salt
pinch IDY(1/16th of a TSP)
Knead 5-7 min
Dough is at 64% Hydration....2 day cold rise in the fridge. It handles like a dream....doesnt pull back. The dough needs to come to RT before stretching. portion the dough into pats of ~308 grams before going in the icebox. I raise each dough in its own Glad container. Pull dough from icebox 2-3 hours before use depending on your house temp.
Homemade Mozzarella Recipe:
1 Gallon Local unpasteurized organic whole milk
1.5 tsp Citric Acid
1/4 tsp Organic Liquid vegetable rennet
sea salt
Cheese cloth
Add 1.5 tsp citric acid diluted in 1 cup of cool water to 1 gallon of cold unpasteurized milk. Heat Slowly to 90°F. Remove pot from heat. Slowly stir in 1/4 tsp liquid rennet diluted in 1/4 cup cool water. Cover and let sit 5-10 minutes. Curd should be set. Cut curds and heat slowly to 110°F. Drain curds using cheese cloth and strainer. When most of whey has drained place curds into a glass bowl of hot water, almost to hot to put your hands into. The curd will get soft and this is when you stretch your curd and add some sea salt. Add to your taste. The stretch will give it that nice shine and consistency you looking for. Stop stretching when you've got it how you like it. If it starts to get to stiff place back into hot water for 20-30 seconds. I can't stress this next part enough: you have to use very high quality unpasteurized whole milk to get the same results. You will not get the same curd unless you use unpasteurized high quality milk. It's also where all your flavor comes from. Grass fed organic milk will can produce something better then anything your buying in the store.
Directions:
Turn out pizza dough, rub dough with roasted garlic, add sauce, place in 550°F oven for 2-3 minutes. Pull from oven and add cheese then toppings and return to oven for another 3-5 minutes. Then top with crumbled smoked rocoto rubbed local ricotta salata
I grow San Marzano tomatoes and have plenty of jars. So in full disclosure I didn't make sauce today, but did make it. Here are some pics and POL.
Boss, if this is a DQ let me know and I'll whip up a fresh canned batch.
Boss, if this is a DQ let me know and I'll whip up a fresh canned batch.
Fabulous crust.FreeportBum said:Crust Lovers Delight : Dinner
Ingredients:
1 Pie dough
Smoked Rocoto Lima Market # 1 pods. Smoked over sour apple wood
1 can crushed san marzano tomatoes that I ran through the food processor then soaked up some of the liquid with paper towels
Roasted garlic- Homegrown
Homemade Organic Mozzarella
Sauteed Homegrown Shiitake mushrooms
Sauteed Shallots
Ricotta Salata rubbed with my own smoked rocoto powder
Thick Cut Local Bacon-pre cooked 3/4 of the way
Pizza dough Recipe:
For every pie you want to make .....add
110 g Water
20g Fed Nat levain
175 g KABF
4 g Diastatic malt powder
4 g Salt
pinch IDY(1/16th of a TSP)
Knead 5-7 min
Dough is at 64% Hydration....2 day cold rise in the fridge. It handles like a dream....doesnt pull back. The dough needs to come to RT before stretching. portion the dough into pats of ~308 grams before going in the icebox. I raise each dough in its own Glad container. Pull dough from icebox 2-3 hours before use depending on your house temp.
Homemade Mozzarella Recipe:
1 Gallon Local unpasteurized organic whole milk
1.5 tsp Citric Acid
1/4 tsp Organic Liquid vegetable rennet
sea salt
Cheese cloth
Add 1.5 tsp citric acid diluted in 1 cup of cool water to 1 gallon of cold unpasteurized milk. Heat Slowly to 90°F. Remove pot from heat. Slowly stir in 1/4 tsp liquid rennet diluted in 1/4 cup cool water. Cover and let sit 5-10 minutes. Curd should be set. Cut curds and heat slowly to 110°F. Drain curds using cheese cloth and strainer. When most of whey has drained place curds into a glass bowl of hot water, almost to hot to put your hands into. The curd will get soft and this is when you stretch your curd and add some sea salt. Add to your taste. The stretch will give it that nice shine and consistency you looking for. Stop stretching when you've got it how you like it. If it starts to get to stiff place back into hot water for 20-30 seconds. I can't stress this next part enough: you have to use very high quality unpasteurized whole milk to get the same results. You will not get the same curd unless you use unpasteurized high quality milk. It's also where all your flavor comes from. Grass fed organic milk will can produce something better then anything your buying in the store.
Directions:
Turn out pizza dough, rub dough with roasted garlic, add sauce, place in 550°F oven for 2-3 minutes. Pull from oven and add cheese then toppings and return to oven for another 3-5 minutes. Then top with crumbled smoked rocoto rubbed local ricotta salata
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Better pics later along with dinner and dessert
Nice Ozzy ...
Oh man ... FB killlin' it, too ...
Look at that crust ...
And the cheese is like a puddle ...
I don't think anyone's beating the fresh moz ... without fresh moz ...
Oh man ... FB killlin' it, too ...
Look at that crust ...
And the cheese is like a puddle ...
I don't think anyone's beating the fresh moz ... without fresh moz ...
Asian pizza... ? You're my hero
Well, it's been a longtime since I have done this but here goes.......
Final post is in the works..............
Final post is in the works..............
10- 10's Pinwheel Dessert Pizza
Dough
Mix water, yeast and starter culture and set aside. In a bowl put the rest of the ingredients, then add the water mixture. Mix with the paddle attachment of a KitchenAid for 1 minute on a low speed. Rest it for 5 minutes. Mix again for 1 minute at medium speed. Immediately stretch and fold the dough on a floured surface and then rest it for 5 minutes. Repeat this process of folding and resting until the dough has been folded 5 times. After the last fold, scale and ball the dough. This makes 4 dough balls approximately 350 grams each.
Toppings
Beat 16 oz of Fluff, 8 oz of marscapone cheese and 2 tablespoons of confectioners sugar until well blended and refrigerate.
Assembly
Getting ready for assembly
Bullseye!
I had hoped that you would see the pinwheel layers…..oops!
Chocolate striping.
At first I was disappointed in the "look" after it came out of the oven. I wanted the individual ingredients to be visible, bur would up with a caramelized blend of flavors that really was extraordinary. Sometimes things that do not turn out the way you expected….turn out better!
Dough
- 675 grams Flour
- 12 grams Diastatic Malt Powder
- 365 grams warm Water
- 24 grams Salt
- 2 grams Instant Dry Yeast
- 275 grams Active Starter Culture
- 16 grams Oil
- 16 grams Sugar
Mix water, yeast and starter culture and set aside. In a bowl put the rest of the ingredients, then add the water mixture. Mix with the paddle attachment of a KitchenAid for 1 minute on a low speed. Rest it for 5 minutes. Mix again for 1 minute at medium speed. Immediately stretch and fold the dough on a floured surface and then rest it for 5 minutes. Repeat this process of folding and resting until the dough has been folded 5 times. After the last fold, scale and ball the dough. This makes 4 dough balls approximately 350 grams each.
Toppings
- Peanut Butter
- Homemade Strawbery Bahamian Goat Jelly
- Marshmallow Fluff withe marscapone cheese
- Melted dark chocolate
- Confectioners sugar
Beat 16 oz of Fluff, 8 oz of marscapone cheese and 2 tablespoons of confectioners sugar until well blended and refrigerate.
Assembly
- Stretch dough to desired size.
- Using pastry bags for each topping, create a pinwheel alternating toppings
- Cook @ 500f for 6 minutes
- After the pinwheel is cooked and cooled, stripe it with melted chocolate.
- Shake confectioners sugar to your liking.
Getting ready for assembly
Bullseye!
I had hoped that you would see the pinwheel layers…..oops!
Chocolate striping.
At first I was disappointed in the "look" after it came out of the oven. I wanted the individual ingredients to be visible, bur would up with a caramelized blend of flavors that really was extraordinary. Sometimes things that do not turn out the way you expected….turn out better!
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