Peter Reinhart’s Classic Pizza Dough, Neo-Neapolitan Style February 2011

This is the thread on pizzamaking.com about me making two kinds of Peter Reinhart’s doughs.

http://www.pizzamaking.com/forum/index.php/topic,13037.0.html


Formula I used for Peter Reinhart’s Classic Pizza Dough, Neo-Neapolitan Style

http://www.pizzamaking.com/forum/index.php/topic,13037.msg127937.html#msg127937

Peter Reinhart’s website and his recipe for Classic Pizza Dough, Neo-Neapolitan Style

http://www.fornobravo.com/pizzaquest/instructionals/59-written-recipes/92-classic-pizza-dough-neo-neapolitan-style.html

Norma

Another Crazy Snow Pizza!--Pizzarium Style 2/22/2011

Pizza

It snowed in our area about 5 or more inches so I decided to make another snow pizza.  This time I made a snow pizza that was supposed to look like a slice of Pizzarium pizza.  I also made a "little guy" like Bonci Bo has now for his remodeled pizzeria.

Norma

Focaccia col Formaggio di Recco 2/24/2011

I have been thinking about making this kind of focaccia for a couple of weeks, since I saw Barbara's blog: http://cucinadibarbara.blogspot.com/ and her post about Focaccia di Recco http://cucinadibarbara.blogspot.com/2010/11/focaccia-di-recco-co.html.  Barbara inspired me to see how it would turn out. Just yesterday I saw the recipe posted on Pizza Quest for  Focaccia col Formaggio di Recco.

http://www.fornobravo.com/pizzaquest/instructionals/59-written-recipes/147-focaccia-col-formaggio-di-recco.html


This is how the dough looked after I hand mixed it.

This was a very easy focaccia to make and so delightful to eat, in my opinion.  The crust just melts in your mouth.  My daughter and I ate the whole pie.  I did the slamming on the table with this dough.  In the pictures it can be seen how thin this dough is.  I had to add more water to the formula I used. I used KAAP in the formula.  As can be seen in the pictures I did cut the top skin with scissors (before the bake), but somehow when the pie was baking in the oven the one part want to spring more.  Finally I cut the sprung part again.  That is the part that go darker, but that part was still good to eat.  I don't know until I post the pictures (if the weight of this pie can be seen), but this whole pie only weighed 189 grams as shown on the scales.

This is the thread on pizzamaking.com about Focaccia col Formaggio di Recco  http://www.pizzamaking.com/forum/index.php/topic,13104.0.html

This was my first attempt, but I sure will be eating this again.  It was so delicious and melted in your mouth.

Thanks to Barbara http://cucinadibarbara.blogspot.com/     and Pizza Quest http://www.fornobravo.com/pizzaquest/ for helping me make this delicious new type of pizza! :)



Norma

Pizza

Peter Reinhart's Doughs and Steve's Doughs baked in his WFO 2/18/2011

I as invited to my friends home to bake some of my Peter Reinhart's doughs and some doughs my friend made.  I love to watch how my friend Steve's WFO bakes.  The flames and fire will never cease to amaze me.  There is something about a pizza baked in a WFO that can't be matched.  The fast bake and the taste of the crust is just so good.

These are pictures of Steve's WFO and the pies we baked on 2/18/2011.

Thanks Steve to you and your family for inviting to your home! :)

Norma
Pizza