It's been too long! Pizza!

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mike pobega
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Re: It's been too long! Pizza!

#1201 Post by mike pobega » March 1st, 2019, 3:40 pm

Here is my latest Taglio
10 minute autolyse. Delayed oil. Mixer for 14 minutes. 3 hours rest/48 first (refrigerator) & 24 hours second (refrigerator) but I think I will stop this first step at 36 hours as I see many bubbles. (tomorrow morning) do the 6 fold and ferment for another 24.
900 grams Anna 00 flour
50 grams Farro flour
50 grams rice flour
770 grams cool water
5 grams fresh yeast
24 grams sea salt
20 grams olive oil

I am very happy with the results.
Next time I go with 30grams sea salt.
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Re: It's been too long! Pizza!

#1202 Post by AlexS » March 2nd, 2019, 6:40 pm

^ just beautiful
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Re: It's been too long! Pizza!

#1203 Post by Sherri S h a p i r o » March 3rd, 2019, 4:33 am

Looks awesome, Mike! (And having tasted Mike's pizza before, I am sure it tastes even better than it looks.)

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Re: It's been too long! Pizza!

#1204 Post by mike pobega » April 1st, 2019, 2:59 pm

My latest high hydration (about 78%) dough is awesome and perfect for my Sicilian pie. It's also good for taglia and pinsa.
675 gm Mulino Marino Manitoba flour
125 gm Maiorca ancient Sicilian flour
50 gm Spelt flour
590 gm/ml room temp water
4.5 gm fresh yeast
20 gr sea salt
16 gm olive oil
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Re: It's been too long! Pizza!

#1205 Post by Sean Devaney » April 2nd, 2019, 4:03 pm

But what did you "Pobega" with it [cheers.gif]

Looks awesome.

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Re: It's been too long! Pizza!

#1206 Post by mike pobega » April 3rd, 2019, 2:42 pm

lol. Sandler Pinot that arrived the day before.

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Re: It's been too long! Pizza!

#1207 Post by mike pobega » April 13th, 2019, 6:09 am

Made a bunch of pies for friends yesterday but in my mind the Detroit (a new style for me) was the star. New Detroit pan just arrived the day before and I could not nor try it.
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Re: It's been too long! Pizza!

#1208 Post by mike pobega » April 13th, 2019, 6:13 am

Here's the others
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Re: It's been too long! Pizza!

#1209 Post by ClarkstonMark » April 13th, 2019, 10:26 am

Detroit Pizza is good if you want the thick crust (your's looks awesome btw) .... where did you get the pan?
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Re: It's been too long! Pizza!

#1210 Post by mike pobega » April 13th, 2019, 12:29 pm


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Re: It's been too long! Pizza!

#1211 Post by Anton D » April 13th, 2019, 12:53 pm

mike pobega wrote:
April 13th, 2019, 6:09 am
Made a bunch of pies for friends yesterday but in my mind the Detroit (a new style for me) was the star. New Detroit pan just arrived the day before and I could not nor try it.
"Cupped" pepperoni, well done!

Looks delicious.
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Re: It's been too long! Pizza!

#1212 Post by Kenneth Brown » April 13th, 2019, 5:26 pm

Big fan of pizza night here. Very thin crust on bottom.

Margherita with fresh buffalo mozzarella.
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Italian sausage, Kalamata Olives, and Mushrooms with shredded mozzarella.
IMG_20190412_224013.jpg
Made on the bottom of a cast iron skillet on a normal oven. Very happy with the results.

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Re: It's been too long! Pizza!

#1213 Post by stevetimko » May 16th, 2019, 5:33 pm

Would using a Kitchenaid Mixer and its dough hook to mix the flour for pizza dough be allowed or is that too pedestrian for serious pizza makers?
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Re: It's been too long! Pizza!

#1214 Post by cjsavino » May 16th, 2019, 6:17 pm

stevetimko wrote:
May 16th, 2019, 5:33 pm
Would using a Kitchenaid Mixer and its dough hook to mix the flour for pizza dough be allowed or is that too pedestrian for serious pizza makers?
I have done this, but still proof the dough overnight in the fridge.
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Re: It's been too long! Pizza!

#1215 Post by Larry P » June 3rd, 2019, 9:46 pm

stevetimko wrote:
May 16th, 2019, 5:33 pm
Would using a Kitchenaid Mixer and its dough hook to mix the flour for pizza dough be allowed or is that too pedestrian for serious pizza makers?
I use the one with the spiral hook. The only thing "pedestrian" IMO is that you're limited in scale to the amount of dough you can do in a batch. Planning a party with ~20 pizzas you need to do 2-3 batches.
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Re: It's been too long! Pizza!

#1217 Post by Mike Davila » October 13th, 2019, 10:51 am

Finally cooled off enough in south Florida to use the wood fired oven for some pizza.
Wife was inspired by some pie she had in Italy earlier this year.
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Re: It's been too long! Pizza!

#1218 Post by Christine Huang » October 13th, 2019, 11:49 am

mike pobega wrote:
March 1st, 2019, 3:40 pm
Here is my latest Taglio
10 minute autolyse. Delayed oil. Mixer for 14 minutes. 3 hours rest/48 first (refrigerator) & 24 hours second (refrigerator) but I think I will stop this first step at 36 hours as I see many bubbles. (tomorrow morning) do the 6 fold and ferment for another 24.
900 grams Anna 00 flour
50 grams Farro flour
50 grams rice flour
770 grams cool water
5 grams fresh yeast
24 grams sea salt
20 grams olive oil

I am very happy with the results.
Next time I go with 30grams sea salt.
I made the Al Taglio Dough at 80% Hydration from Marc Vetri's Mastering Pizza in both 100% King Arthur Bread Flour and 75% KA Bread Flour + 25% Farmer Ground Flour (local NY mill) Organic Whole Wheat Bread Flour and the results were spectacular.

For the Whole Wheat Dough, I had to add more water to compensate, so it was far more than 80%. It was the best WW crust I've ever had - the only one that had the airy, crispy, soft, chewy qualities of a white dough while adding more flavor.

I'm dying to try the Pinsa version and the Farro flour you posted.

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Re: It's been too long! Pizza!

#1219 Post by mike pobega » October 13th, 2019, 2:15 pm

Christine Huang wrote:
October 13th, 2019, 11:49 am
mike pobega wrote:
March 1st, 2019, 3:40 pm
Here is my latest Taglio
10 minute autolyse. Delayed oil. Mixer for 14 minutes. 3 hours rest/48 first (refrigerator) & 24 hours second (refrigerator) but I think I will stop this first step at 36 hours as I see many bubbles. (tomorrow morning) do the 6 fold and ferment for another 24.
900 grams Anna 00 flour
50 grams Farro flour
50 grams rice flour
770 grams cool water
5 grams fresh yeast
24 grams sea salt
20 grams olive oil

I am very happy with the results.
Next time I go with 30grams sea salt.
I made the Al Taglio Dough at 80% Hydration from Marc Vetri's Mastering Pizza in both 100% King Arthur Bread Flour and 75% KA Bread Flour + 25% Farmer Ground Flour (local NY mill) Organic Whole Wheat Bread Flour and the results were spectacular.

For the Whole Wheat Dough, I had to add more water to compensate, so it was far more than 80%. It was the best WW crust I've ever had - the only one that had the airy, crispy, soft, chewy qualities of a white dough while adding more flavor.

I'm dying to try the Pinsa version and the Farro flour you posted.
Hi Christine, hope you're well.
I am getting spot-on results with 50 grams of spelt these days (6.5%). Try working that in. I may back off 25g of the KA and 25g of the WW to start.
Last edited by mike pobega on October 15th, 2019, 3:48 am, edited 1 time in total.

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Re: It's been too long! Pizza!

#1220 Post by Christine Huang » October 14th, 2019, 4:51 pm

I am! Thanks for the tip - I'll give it a go!

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Re: It's been too long! Pizza!

#1221 Post by Magnus Solhjell » October 16th, 2019, 3:07 am

Christine Huang wrote:
October 13th, 2019, 11:49 am
mike pobega wrote:
March 1st, 2019, 3:40 pm
Here is my latest Taglio
10 minute autolyse. Delayed oil. Mixer for 14 minutes. 3 hours rest/48 first (refrigerator) & 24 hours second (refrigerator) but I think I will stop this first step at 36 hours as I see many bubbles. (tomorrow morning) do the 6 fold and ferment for another 24.
900 grams Anna 00 flour
50 grams Farro flour
50 grams rice flour
770 grams cool water
5 grams fresh yeast
24 grams sea salt
20 grams olive oil

I am very happy with the results.
Next time I go with 30grams sea salt.
I made the Al Taglio Dough at 80% Hydration from Marc Vetri's Mastering Pizza in both 100% King Arthur Bread Flour and 75% KA Bread Flour + 25% Farmer Ground Flour (local NY mill) Organic Whole Wheat Bread Flour and the results were spectacular.

For the Whole Wheat Dough, I had to add more water to compensate, so it was far more than 80%. It was the best WW crust I've ever had - the only one that had the airy, crispy, soft, chewy qualities of a white dough while adding more flavor.

I'm dying to try the Pinsa version and the Farro flour you posted.
Let me guess, you're a member of Food52's cookbook club?
[cheers.gif]

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Re: It's been too long! Pizza!

#1222 Post by Christine Huang » October 23rd, 2019, 8:43 am

Magnus Solhjell wrote:
October 16th, 2019, 3:07 am
Christine Huang wrote:
October 13th, 2019, 11:49 am
mike pobega wrote:
March 1st, 2019, 3:40 pm
Here is my latest Taglio
10 minute autolyse. Delayed oil. Mixer for 14 minutes. 3 hours rest/48 first (refrigerator) & 24 hours second (refrigerator) but I think I will stop this first step at 36 hours as I see many bubbles. (tomorrow morning) do the 6 fold and ferment for another 24.
900 grams Anna 00 flour
50 grams Farro flour
50 grams rice flour
770 grams cool water
5 grams fresh yeast
24 grams sea salt
20 grams olive oil

I am very happy with the results.
Next time I go with 30grams sea salt.
I made the Al Taglio Dough at 80% Hydration from Marc Vetri's Mastering Pizza in both 100% King Arthur Bread Flour and 75% KA Bread Flour + 25% Farmer Ground Flour (local NY mill) Organic Whole Wheat Bread Flour and the results were spectacular.

For the Whole Wheat Dough, I had to add more water to compensate, so it was far more than 80%. It was the best WW crust I've ever had - the only one that had the airy, crispy, soft, chewy qualities of a white dough while adding more flavor.

I'm dying to try the Pinsa version and the Farro flour you posted.
Let me guess, you're a member of Food52's cookbook club?
[cheers.gif]
[dance-clap.gif] ...and Baking Club too!!!

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Re: It's been too long! Pizza!

#1223 Post by mike pobega » January 4th, 2020, 3:33 pm

Loving the Detroit pizza craze going on in my house.
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Re: It's been too long! Pizza!

#1224 Post by AlexS » January 4th, 2020, 4:00 pm

Dang Mike, that looks delicious -- any tips you could share for making a great, Pobega-style Detroit pie??
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Re: It's been too long! Pizza!

#1225 Post by mike pobega » January 4th, 2020, 4:28 pm

Thanks
My high hydration (80%) dough is made with Mulino Marino Manitoba (575gr), Maiorca flour from Sicily (125gr) and 50gr spelt flour.
-600 ml warmish water and 7gr "Mastro Fornaio" beer yeast by Paneangeli, 20 grams pink sea salt and 15 gr olive oil.
-3 hour rest/48 hour cold fermentation and divide in two and another 24 hours in fridge.
-Dough is placed into an well olive-oiled pan 6-8 hours earlier than cook and covered. The pan is the same proprietary pan used by Little Caesars. It's awesome.
-The cheese is a locally made shredded low moisture mozzarella and tomatoes are San Marzanos hand crushed with a bit of salt, dried oregano and basil, heated for 10 minutes earlier in the day.
-15 minutes on bottom shelf of my oven (heating elements above and below) 480 f and convection ON. 15 minutes EXACTLY.
-It's a little bit of work, but worth it. lol

pan looks like this below
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Re: It's been too long! Pizza!

#1226 Post by Robert M yers » January 22nd, 2020, 1:06 pm

I know blasphemy...but is there any good source for dough? I just cannot get into the micro managing of figuring out the best or at least decent dough recipes. I see baking steel is now selling 72 hour dough balls. Anywhere else that provides this service? Maybe some day when I retire I can figure it out :)

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Re: It's been too long! Pizza!

#1227 Post by mike pobega » January 22nd, 2020, 3:46 pm

Robert, why not start simple?
750 grams of AP flour
1 package of dry yeast
500 grams/ml of water
25 grams of salt

mix it all for 8 minutes, knead for 3 more and cover at room temp for two hours. Split into 3 and put in fridge for 24 hours

make pizza!
It literally takes 15 minutes total

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Re: It's been too long! Pizza!

#1228 Post by Robert M yers » January 22nd, 2020, 4:11 pm

Mike, I appreciate the encouragement. It’s probably been a year since I’ve even taken out the steel as I just got too frustrated with the effort when there was always something wrong with the dough it seemed. I even split a 50lb bag of Caputo 00 that I still have most of. I just got frustrated and then gave up. I’d at least like to have something edible I can throw in when my experiment fails.

I’m going to give your simple recipe a go though. Can I use the 00 without adjustment?

Btw I’m not a huge fan of the style in general, but that crust on your Detroit looks flat out bonkers. I almost bought the pan, but then remembered I can make dough worth sh*+

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Re: It's been too long! Pizza!

#1229 Post by Craig G » January 22nd, 2020, 4:39 pm

Robert M yers wrote:
January 22nd, 2020, 1:06 pm
I know blasphemy...but is there any good source for dough? I just cannot get into the micro managing of figuring out the best or at least decent dough recipes. I see baking steel is now selling 72 hour dough balls. Anywhere else that provides this service? Maybe some day when I retire I can figure it out :)
I’ve used Trader Joe’s dough in my Ooni several times and it’s not bad.
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Re: It's been too long! Pizza!

#1230 Post by mike pobega » January 22nd, 2020, 4:52 pm

Robert M yers wrote:
January 22nd, 2020, 4:11 pm
Mike, I appreciate the encouragement. It’s probably been a year since I’ve even taken out the steel as I just got too frustrated with the effort when there was always something wrong with the dough it seemed. I even split a 50lb bag of Caputo 00 that I still have most of. I just got frustrated and then gave up. I’d at least like to have something edible I can throw in when my experiment fails.

I’m going to give your simple recipe a go though. Can I use the 00 without adjustment?

Btw I’m not a huge fan of the style in general, but that crust on your Detroit looks flat out bonkers. I almost bought the pan, but then remembered I can make dough worth sh*+
lol. Well, sure, the 00 will need a high heat source or will stay pale, hence the use in 900 degree wood burning ovens. I don't like adding sugar.
If you want to try something interesting, get the Caputo Americana flour. It has awesome browning abilities due to the addition of malted wheat and made more for the US home cooks ovens that top out at 550 these days. If even that.

The Detroit dough is work, I won't lie. but to me it's well worth it. I probably have too much time on my hands. Civil servant and all.....lol

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Re: It's been too long! Pizza!

#1231 Post by Randy Bowman » January 22nd, 2020, 10:05 pm

Late night and pizza is the easy dinner. Primavera it is. Love all the colors.
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Re: It's been too long! Pizza!

#1232 Post by Anton D » January 23rd, 2020, 10:34 am

Damn, I love your cook top!
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Re: It's been too long! Pizza!

#1233 Post by MBerto » January 28th, 2020, 11:24 am

One of my own creation - ricotta base, charred leeks, roasted red peppers, blue cheese

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Re: It's been too long! Pizza!

#1234 Post by K_F_o_l_e_y » February 9th, 2020, 4:04 pm

HAPPY: National Pizza Day (OK, I just balled the dough today, pizzas tomorrow!) [snort.gif]
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Re: It's been too long! Pizza!

#1235 Post by apilinariosilvia » February 24th, 2020, 9:30 pm

Hey, Your Pizza looking so Yummy.
I also cooking Chicago Pizza in Wood Fired Pizza Oven.

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Re: It's been too long! Pizza!

#1236 Post by MBerto » February 27th, 2020, 2:46 pm

Anyone got a "quick" dough involving 30%+ whole wheat flour? I'm reasonably happy with my 100% white dough, but can't be mainlining that much processed white flour. By quick I mean relatively few ingredients (I ain't buying no spelt flour) and relatively few steps - I'm fine if it still takes 48 hours.
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Re: It's been too long! Pizza!

#1237 Post by MBerto » March 3rd, 2020, 10:29 am

FINE I'll figure it out myself. These all had my basic dough, but sub in 30% whole wheat flour and kick water to 80%. It was a good balance

shrimp scampi pizza

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it was good

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marg:
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Re: It's been too long! Pizza!

#1238 Post by K_F_o_l_e_y » March 21st, 2020, 9:38 am

Baked in a Breville Pizzaiolo oven:
~100% KABF, 65% water, 0.24% IDY, 2.17% salt (Heffernan recipe)
~5h RT bulk, 230g balls, 72h CF, 20m temper to 59°F, 11"
~Pureed Pastene DOP San Marzano tomatoes (drained, dried oregano from Amorgos, smoked red pepper flakes, salt to taste...not a fan of these tomatoes but they are all I can get during the corona run on supermarkets) + BelGioioso Mozzarella Ciliegine
~750°F deck & 700°F top (setting 3->5 on launch) x 2 min (not rotated) in Breville Pizzaiolo oven
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Re: It's been too long! Pizza!

#1239 Post by Steve Crawford » March 23rd, 2020, 8:44 am

was on the fence for a while regarding buying a Pizzaiolo or an ooni. didn't really want another countertop item for the kitchen so just pulled the trigger on an ooni koda 16 (gas).
hopefully get some pizzas made by the weekend.

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Re: It's been too long! Pizza!

#1240 Post by mike pobega » March 28th, 2020, 8:34 am

I have not made dough since right before New Years eve and have only had pizza maybe 3 times since. SInce December 23rd I have lost 17 pounds and dropped about 20 points on my sugar, so something is working I guess. Seemed like it was as good a time to dive back in. Nothing special, just a plain old Margherita.
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Re: It's been too long! Pizza!

#1241 Post by Mike Davila » March 28th, 2020, 1:48 pm

Made 4 pies a couple of nights ago, 2 for the freezer.
Caputo 00 flour, followed their recipe, nothing fancy for the toppings this time around.
Was surprised how hot the oven got, just had the flue cleaned so it probably got more air.
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Re: It's been too long! Pizza!

#1242 Post by Joe Chanley » March 28th, 2020, 5:48 pm

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2 in the oven. Came out very nice.

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Re: It's been too long! Pizza!

#1243 Post by mike pobega » March 29th, 2020, 11:24 am

My wife is not a fan of char like myself and nearly the whole pizza loving world is, so this one is what I call the happy medium. It is probably one of the best pizzas I have made in the last few years and believe me, I have made a few. Simple: My 48 hour dough of 600g Caputo Americana and 200g Maiorca flour from Gustiamo. 500 ml of water with a package of Paneangeli Mastro Fornaio Yeast. 25 g of pink sea salt and 6 g of good olive oil. 3 hour rest, split and 48 hours fridge. Awesome.
Tomatoes are San Marzano brand Tomatoes, Whole Peeled. Heated with just sea salt and basil. Cheese is a combo of 2 fresh mozzarella: one sliced and one pearled. Some grated parmesan and onto the Weber/Stone it goes. The wife is happy, I'm happy the world will soon again be a happy place. Just hoping very soon. Hope you are well.
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Re: It's been too long! Pizza!

#1244 Post by TimF » April 7th, 2020, 9:53 am

I'm thinking about doing a foie gras pizza tomorrow night on the grill. I'm planning to sear the foie on a side burner and add at the last minute. Thinking about putting some sweet cherries in the food processor for a light sauce. Would use some marscapone if I had it but I don't -- only shredded and buffalo mozz. Any thoughts on this?
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Re: It's been too long! Pizza!

#1245 Post by GregT » April 7th, 2020, 11:29 am

Sounds great but I would pass on the mozz. Don't like it on pizza anyway and it won't add anything to the foie. You'll already have plenty of fat, which will give it a creamy texture, so why dilute that? Keeping it simple will allow the flavors of everything to come through - cherries, crust, and foie gras. That just sounds so good.
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Re: It's been too long! Pizza!

#1246 Post by K_F_o_l_e_y » April 7th, 2020, 12:03 pm

TimF wrote:
April 7th, 2020, 9:53 am
I'm thinking about doing a foie gras pizza tomorrow night on the grill. I'm planning to sear the foie on a side burner and add at the last minute. Thinking about putting some sweet cherries in the food processor for a light sauce. Would use some marscapone if I had it but I don't -- only shredded and buffalo mozz. Any thoughts on this?
You are forgetting the Stilton, truffles, caviar and gold leaf (and rose petals).

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Re: It's been too long! Pizza!

#1247 Post by TimF » April 7th, 2020, 12:10 pm

GregT wrote:
April 7th, 2020, 11:29 am
Sounds great but I would pass on the mozz. Don't like it on pizza anyway and it won't add anything to the foie. You'll already have plenty of fat, which will give it a creamy texture, so why dilute that? Keeping it simple will allow the flavors of everything to come through - cherries, crust, and foie gras. That just sounds so good.
Point taken. One of my favorite things about eating foie gras is sopping up the rendered fat with bread. Might do a drizzle over the top with that at the end.
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Re: It's been too long! Pizza!

#1248 Post by Scott Brunson » April 7th, 2020, 12:25 pm

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Last night
3 day fridge rise
San Marz tomato sauce with slow roasted garlic and fennel
Sorpressa
Anchovies
Mozzarella, Fontina, Parmesan

Basil from the garden
Tous les chemins mènent à la Bourgogne!
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Re: It's been too long! Pizza!

#1249 Post by TimF » April 9th, 2020, 5:58 pm

The foie gras pizza came out really well. I took about a cup of frozen sweet cherries and put them in a blender. I then reduced them and added in a dash of salt and balsamic vinegar. While the crust was cooking on the grill, I seared the foie on the side burner. Cut up the seared foie and added right at the end. Really nice. No cheese necessary...
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Re: It's been too long! Pizza!

#1250 Post by david jacobson » April 9th, 2020, 8:43 pm

My first contribution to this thread, ramps and soppressata.

Made on a baking steel at ~500 F. Eight minutes to cook. Normally use Michael Ruhlman ratio and add extra flour as needed to get right consistency. Kitchen aid to mix and overnight rise in refrigerator.
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