Pizza Friday

[Tim Campbell]

Been on a pizza kick of late. Tried a new dough: 5 day cold ferment (Kenji Alt). Very simple recipe. Hard part was waiting 5 days. Made it Monday morning, we ate last night around 7pm.

Vortex fully loaded with JD lump. Deck temp hit 630. This was a great dough recipe. Link below.

The Pizza Lab: How Long Should I Let My Dough Cold Ferment?

An investigation into the amount of time needed to produce the perfect cold-fermented pizza dough.

www.seriouseats.com

Did a few proteins ahead of time. Some chicken thighs, hot sausage, sauteed shrimp.






Made several 10 inch pies. Shrimp, prosciutto, basil. Parmesan and fontina.


Meat lover's...pepperoni, sausage, shrooms


Chicken, basil, prosciutto.


Blanco with only olive oil, garlic, oregano.


Crust turned out well



Sorry for the pic-heavy post. We enjoyed these...Leftovers for lunch. The shrimp pie was probly the winner, but the Blanco was deliciously simple. Good weekend, everyone!

 

[Mark_E]

Wow, looks great! I'm jealous. I've been trying to make home pizza lately. Took me five tries just to get to the point where the finished product looked somewhat like pizza! But I'm making progress...

 

[Tim Campbell]

Wow, looks great! I'm jealous. I've been trying to make home pizza lately. Took me five tries just to get to the point where the finished product looked somewhat like pizza! But I'm making progress...

You might like that dough recipe. It's pretty much bomb-proof.

 

[EricV.]

Are you using 00 flour?

 

[Tim Campbell]

This was, yeah.

Are you using 00 flour?

 

[Michael Richards]

Tim your pizzas are amazing!!! I feel like I am missing it but in the link I did not see a recipe.

 

[Mark_E]

So no tomato sauce on those? Maybe that's what I'm doin wrong. Haha (but I love tomato sauce)

 

[Tim Campbell]

So no tomato sauce on those? Maybe that's what I'm doin wrong. Haha (but I love tomato sauce)

Lol!!

Used homemade red sauce on the meat lovers and on my son's, not pictured.

The shrimp was basically a scampi sauce reduction plus about 2 tbsp red sauce.

Chicken prosciutto was an alfredo sauce.

 

[Tim Campbell]

So no tomato sauce on those? Maybe that's what I'm doin wrong. Haha (but I love tomato sauce)

Sorry! Try this...

The Pizza Lab: How Long Should I Let My Dough Cold Ferment?

An investigation into the amount of time needed to produce the perfect cold-fermented pizza dough.

www.seriouseats.com

 

[Darryl - swazies]

Pfffft…man, I would like to place an order for about 8 tonight please and thanks.

 

[Richard S]

Pizza kicks are fun but dangerous! Looks great!

 

[Tim Campbell]

Pfffft…man, I would like to place an order for about 8 tonight please and thanks.

Dude, just swing by. You guys are always welcome.

 

[SteveF (Alpine)]

Very nice!! Man do we love pizza. Furthest we’ve ever gone is 72 hours, but pretty much stick to a 24 hour poolish recipe lately. Since you like fontina, you should try no sauce per se fontina, heavy cream, prosciutto and fresh dill. Divine