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Tortzza

Focker
Focker Posts: 8,364
edited December 2017 in EggHead Forum
UNESCO awarded Naples, "Pizzaiuolo", on it's Intangible Cultural Heritage list.  Thought I would make some dough, and celebrate.

Have been reading Rick B's "More Mexican Everyday", so those flavors were in my head.

Reinhart's Napoletana, 500g ball, day 2.  I had to toss, up until about 13", stretched the last 2".
EVOO spray, chunky frijoles, chorizo onion garlic mix, Mex pulled pork from a recent cook, chihuahua, cherry smoked Cabot white cheddar, extra sharp yellow cheddar, cotija, fire roasted poblanos and maters.


Go by sound on the BS, but dome was 400, stone 600s.  This is where I veered from NP, and went with a slightly longer bake, 2 min.
This is fresh off the BS.  It was perfect for my taste, brown, and just starting to char.


But we're not done.
Lettuce, more maters, tortilla chips from the local tortilleria, crema, cilantro, Cholula chile lime, and more cotija to finish.

Rounded it off with some Bent.



Cheers Naples.
Thanks for lookin'.
Brandon
Quad Cities
"If yer gonna denigrate, familiarity with the subject is helpful."

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