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Post by albacore on Apr 23, 2017 19:52:31 GMT
Here's mine tonight!  Cooked in my trusty oven: |
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Post by Byronius Maximus on Apr 26, 2017 19:54:02 GMT
Looks fantastic! Here's a recent one, base was incredible but didn't get the best crust I've had.  |
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Post by albacore on Apr 27, 2017 20:25:05 GMT
Looks good and great to see another proper Margherita!
Keep 'em comin!
PS: personalised plate?
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Post by Byronius Maximus on Apr 27, 2017 22:09:24 GMT
Ah yes, that was a Christmas present! I always do a margherita for the first pizza when I fire it up just to gauge if I've got it all right :-)
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Post by oblertone on Apr 28, 2017 9:39:40 GMT
Great looking 'starter'. I do a couple of garlic bread pizza to gauge temperature; try chopping Feta into a heatproof bowl, a few chilli flakes and a bit of olive oil and heat it in the entry while your starter is cooking. Delicious salty topping for garlic bread, no pictures as it always gets eaten too fast.
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Post by moonhead on May 1, 2017 8:09:22 GMT
Here's a couple of last nights. 48hr rise dough with first try with Caputto blue 00 flour. Really happy with the texture and flavour, we like a thin base, these were 200g balls and stretched to around 14" pizza One happy daughter, Prawn, Salami, Roasted Pepper URL=http://s1367.photobucket.com/user/Moonhead63/media/Wood%20Burnin%20Cookin/image_3.jpeg.html]  [/URL] Bresaola, Salami, Chilli s1367.photobucket.com/user/Moonhead63/media/Wood%20Burnin%20Cookin/image_2.jpeg.html] [/URL] Tuna, Garlic, Black Olive,  and the oven, fired and ready for action URL=http://s1367.photobucket.com/user/Moonhead63/media/Wood%20Burnin%20Cookin/image_4.jpeg.html]  [/URL] Rick |
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Post by Byronius Maximus on May 3, 2017 22:32:52 GMT
They look great, and I love your pizza oven, especially the granite worktop on it...ideal prep area! Here is my latest attempt from the weekend - margherita extra (buffalo mozzarella, basil and roasted cherry tomotoes), I was very pleased with it!  It didn't last long...  |
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