|
|
Post by minesamojito on Jul 21, 2012 23:24:16 GMT
 Cooked in a wood fired pizza oven or super hot indoor oven and topped with your toppings of choice, mine was napoli salami and pepperoni, basil and mozarella. The dough puffed up lovely and gave a nice crisp crust, not quite as puffy as much usual dough, but good nonetheless, and with a great depth of flavour.  Enjoyed with a lovely cold Italian lager now that summer has finally arrived!  |
|
|
|
Post by faz on Jul 22, 2012 7:38:41 GMT
Mmmmmm that looks nice  |
|
|
|
Post by cannyfradock on Jul 22, 2012 8:32:12 GMT
....looks spot on to me. Too often people overload a pizza and then the crust suffers. Your's is a perfect example of less = more. Just the right amount of good quality ingredients.
Terry
p.s....nice looking crumb in the pizza base.
|
|
|
|
Post by minesamojito on Jul 22, 2012 9:05:25 GMT
Cheers guys, appreciate the comments The bottom pic is for Terry and RG, the walnut plank is ideal for serving pizza on, haven't yet popped it on the BBQ to cook on, but I will Cheers Marcus |
|
|
|
Post by rivergirl on Jul 22, 2012 9:59:19 GMT
very nice !!!! glAD you like the plank , the flavour you get from it when you cook is something else!! I have a biga growing for my bread tonight but just might pinch a bit of dough for a pizza !! I favour simplicity in my pizza as well although | do love a bit of banana on mine !!! Have still not tackled the huge chunk of walnut that I want to make into a chopping board but seeing you serve up on yours has got me thinking about serving trays as well !!
|
|
|
|
Post by tonyb on Jul 23, 2012 15:00:36 GMT
Sourdough pizza any day for me.
|
|
