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Bresaola Pizza w/ Arugula salad.
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Mighty_Quinn
Posts: 1,878
Homemade dough, cooked at 650 for 6ish minutes. First one was made more kid friendly for the little ones. Fresh mozz, bresaola, and fresh basil when finished. Second, for the adults was basically the same pie except when finished, it was topped with a fresh arugula salad dressed simply with evoo, lemon juice, black pepper and sea salt and then shaved ricotta salata to guild the lily. What a great way to enjoy pizza night.
Comments
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Good looking pies. Making me hungry all over again.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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Dang those look delicious
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Thanks guys...forgot to mention that the bresaola was home cured/dried....from this thread- http://eggheadforum.com/discussion/1143137/ode-to-our-cured-meat-expert#latest
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That looks like a pretty nice crust...care to share the recipe?Anderson, SC
XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)Webber Kettle and Webber Summit GasserWant List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $ -
Sure... Sorry about the formatting...not sure why the iPad won't format new lines properly. For two 13" pies. 120 grams cool water, 340 g bread flour 30 grams sourdough starter 12 g kosher salt I mix/knead in KA stand mixer and then leave in fridge anywhere from overnight to 5 days (this was a 2 day fermentation). Recipe and techniques can be found here. http://www.varasanos.com/PizzaRecipe.htm
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Thanks...I will have to add that to my *try* list. I have a few others in line before it, so I might just have to invite some friends over for a Egg Pizza Party!Anderson, SC
XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)Webber Kettle and Webber Summit GasserWant List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $ -
=D> Excellent looking pies!
Rowlett, Texas
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