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Pizza Sunday
CornfedMA
Posts: 491
During the shutdown, someone here mentioned Ken Forkish’s book “The Elements of Pizza.” I picked up a copy of the book and a 50 lb sack of Caputo “00” that I split with a few buddies. Both have sat around for the last 6-8 weeks until my wife requested pizza for dinner at 11am this am. I jumped into the book and made one of his “Saturday Morning” dough recipes. I was really impressed with the dough after having only made it about 6 hours earlier. I’ll definitely be jumping into some of his 24 & 48 hr recipes soon.
The wife’s ‘Za was topped with Some leftover hot venison sausage, pepperoni, onions,mushrooms, mozzarella and pecorino romano. I went simple with buffalo mozz, pecorino Romano & good olive oil, finished it post cook with a sprinkle of fresh basil and coarse sea salt. Cooked on a stone for 4-5 mins at about 750.
Comments
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wowza! great looking pies!aka marysvilleksegghead
Lrg 2008
mini 2009
XL 2021 (sold 8/24/23)
Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap -
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Wow!! I’d kill them both!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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I would say no need to try anything else. They look perfectThank you,DarianGalveston Texas
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Now those are some good looking pies!Morristown TN, LBGE and Mini-Max.
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Forkish's book is really a great guide for learning to make pizza dough from scratch. The lessons in that book have raised my pizza game considerably.
Your pies look great. You're in for a fun journey ahead!"I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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