Food

[geoffbot]

[geoffbot]

Quack.

[synequano]

Been a while since I posted here,just got back from my 6 weeks trip in Europe

Had a Peking duck earlier today


Had a sashimi and other Japanese food yesterday

[Henry Krinkle]

The asparagus is up! That always means asparagus risotto, to start.

[Henry Krinkle]

Wood fire roasted pizza (three ways)

In the oven: Capicolla, fresh red and green peppers,onions, and aged provolone.

P5240517 by Hank Blanc, on Flickr

On the rack: Calabrese, onions, smoked mozzarella and tomatoes overbaked.

P5240523 by Hank Blanc, on Flickr


Oven roasted peppers and zucchini, onions, both cheeses with tomatoes underbaked. Basil.

P5240542 by Hank Blanc, on Flickr

[geoffbot]

Oh man that looks good! What's the recipe? Calabrese sausage? Passata?

[deCompression]

[Henry Krinkle]

Oh man that looks good! What's the recipe? Calabrese sausage? Passata?

The sauce is a litre of our home canned tomatoes with a little garlic, a little white onion, a pinch of chiles, a splash of white wine and a pinch of sugar. I cooked off most of the liquid and left the tomatoes somewhat chunky. So - Sauce, white onion, fresh red pepper, Calabrese, topped with smoked mozzarella and then some slice golden tomatoes on top of that. Normally these take 14 minutes at around 450F in the wood oven. Yesterday it was raining, quite hard, so the humidity and ambient temperature added another 6 minutes to the baking time,

The meat was store bought Calabrese sausage for the one and spicy capicola for the other.

The crust is our thin crust recipe and it is SUPER crispy when cooked in the wood oven.

This is the thin crust dough recipe.

500 grams of flour, I blend caputo with organic white bread flour but honestly, all purpose flour works fine.
2 /12 teaspoons active dry yeast
3/4 teaspoon salt
3/4 teaspoon sugar
1 1/3 cups room temperature water.

Mix dry ingredients in a bowl.
Add water and mix with a fork until blended, about thirty seconds.
Cover the bowl and let stand until doubled in volume, about two hours.
Place in a large plastic bag and refrigerate for about eight hours and up to a day.

Before use return to room temperature. This will make 3-12 inch pizzas. Because it is a super thin crust I use a rolling pin, rather than stretching by hand.

[ro63rto]

Pizza is not supposed to be crispy.

[Raza]

Pizza is not supposed to be crispy.

There are all kinds of pizza. I like it when you go to a restaurant and get a couple of slices that they reheat in their huge oven. The bottom gets nice and crispy, but the rest of it is fluffy and delicious.