a few more pies
This pie has a few upscale cheeses,
"Jacob & Brichford and Isigny Mimolette Young" with sliced Salami and an Arriba style sauce.
The pie actually taste great when the cheese's meld and has the chance to come to room temp......
nice take with...on a picnic..........or the ski slopes..
More of a standard Margherita with large pieces of fresh Motz, pureed Tomatoes, fresh Basil and a grating of Parm
I like extra Parmigiano Reggiano, dried Italian Herbs and Crushed Red Pepper with mine
This pie has fresh sliced Cherry Tomatoes, Fresh Motz and crumbled Goat Cheeses, grating of Fontina Cheese
The sweetness of the Cherry Tomatoes with the 3 cheese combo really makes this pie tops.
I added Arugula, actually a lot more than shown....
of course with a drizzle of Calabrian Oil to top it off.
Red sauce, Fresh Garlic, Low Moisture Whole Milk Motz, Spinach, Mushrooms, Calabrian Oil........ok, so it's not a
PIZZA.....
It's a Calzone..........
I just took a
sheet pan "Sicilian" garden pie out of the oven.......that and a few more tomorrow...
tctenten said:
You just continue to turn out killer pizzas Greg. Excuse my ignorance, but what is "Italian culture starter" comprised of?
Terry to sum it up it's considered a
non commercial yeast. A culture is basically flour, water and a natural leavening agent (wild yeast). I have a few in my fridge that are used in bread making anywhere from Rye to San Fran Sour Dough. This particular strain was acquired from a Chicago bakery year's back. I was given a solid chunk which is considered a "Biga" which is around 30% hydrated. That was re-activated with a 50/50 mix of spring water and unbleached flour. I have a few containers of this. The bakery used there Starter Culture in their bread making and Sicilian style pizza'a. Unlike the typical Sour Dough (SD) Culture, mine has no sourness what-so-ever. But if I didn't feed the mix on a regular basis the flav will change. The Culture when active can produce an airy pizza dough or Ciabatta Bread with very little amount. I use only a few grams diluted in water for 1kg of flour.........if you need more info send me a pm.......