What pizza did you cook?

Gumb · Post by **Gumb** » Sat Sep 13, 2014 10:53 pm

Half chicken in bbq sauce and half salami, smoked ham, roast capsicum, olives and mozarella cheese, done in the new wood fired Maximus pizza oven.

Buccaneer · Post by **Buccaneer** » Wed Sep 17, 2014 8:16 pm

Hickory smoked bacon, pepperoni, mushrooms...

Home made dough, crispy thin cooked on the Big Steel keg

Narmnaleg · Post by **Narmnaleg** » Mon Oct 06, 2014 6:59 am

A few pizzas from last night.

My favourite, Rosemary salt and EVOO focaccia:

Surf and turf pizza before and after shots:

Cabanossi, cheese, sliced hardboiled egg:

I find it amazing that hardboiled egg goes so well on pizza. One of the best toppings I reckon.

Card Shark · Post by **Card Shark** » Tue Oct 28, 2014 10:19 pm

YM's dough recipe kamado'ed (think that's a word

) at 450F for 12 minutes. Bacon, hot Hungarian salami and Malibu soaked pineapple. Motz and provolone. CS

Gumb · Post by **Gumb** » Tue Oct 28, 2014 10:28 pm

Very nice. I wish Sosman was still around to see some of these. Here's one I put up on the weekend in WDYC which took less than 60 seconds !

Narmnaleg · Post by **Narmnaleg** » Tue Oct 28, 2014 10:41 pm

Great looking pizzas Card Shark and Gumb!

Card shark, malibu soaked pineapple? I'm going to have to try that!

Gumb from our discussion on WDYC, hydration is the percentage of water to flour. So for example 1kg of flour and 500ml of water = 50% hydration. I'm interested in this because I've been trying to keep mine at 65% or higher as it seems to increase the fluffiness/softness. The problem is that I don't have enough experience with the various types of flour, so that's why I'm interested in what percentage you're using to cross check results.

Card Shark, would I be right in assuming that yours was 70% following MY's recipe (1Kg flour to 700ml water)?

Card Shark · Post by **Card Shark** » Tue Oct 28, 2014 10:57 pm

Narmnaleg wrote: Card Shark, would I be right in assuming that yours was 70% following MY's recipe (1Kg flour to 700ml water)?

Yes. Such an epic effort posting that recipe wanted to give it a go. I still have a couple left. Came out with a very crispy base tonight. Next will try +50 - 100f for potentially a softer with more rise quicker. Very easy and simple. The bride still prefers Reinharts. CS

Narmnaleg · Post by **Narmnaleg** » Tue Oct 28, 2014 11:09 pm

Card Shark wrote:
Narmnaleg wrote: Card Shark, would I be right in assuming that yours was 70% following MY's recipe (1Kg flour to 700ml water)?
Yes. Such an epic effort posting that recipe wanted to give it a go. I still have a couple left. Came out with a very crispy base tonight. Next will try +50 - 100f for potentially a softer with more rise quicker. Very easy and simple. The bride still prefers Reinharts. CS

Cool. I'll have to try the Reinharts method as well. That's the three day fermentation using the ice cold water to make the dough isn't it? There's so many variations... so much to learn... I'll have to eat so many yummy mistakes

Card Shark · Post by **Card Shark** » Wed Oct 29, 2014 10:59 pm

Reinhart has more than a few documented to try from an American perspective. Still working through them b

http://www.amazon.com.au/American-Pie-S ... erican+pie

Narmnaleg · Post by **Narmnaleg** » Wed Oct 29, 2014 11:03 pm

Card Shark wrote:Reinhart has more than a few documented to try from an American perspective. FYI http://www.amazon.com.au/American-Pie-S ... erican+pie

Sure, I was wondering which one in particular you were referring to in your post.

Card Shark · Post by **Card Shark** » Wed Oct 29, 2014 11:25 pm

New York

magste · Post by **magste** » Fri Nov 07, 2014 9:26 pm

Simple ham...

Card Shark · Post by **Card Shark** » Fri Nov 07, 2014 10:34 pm

Simple works! Crust looks nice.

magste · Post by **magste** » Fri Nov 07, 2014 10:38 pm

Thin and crisp, the way I like it

Bentley · Post by **Bentley** » Sat Nov 08, 2014 11:16 am

How have I missed this thread for 3 years? I don't even drink anymore...I hope you will allow me to post one from each year! They aint pretty, but they tasted good!

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