bosco Posted June 16, 2016 Report Posted June 16, 2016 I figured just in case I change my mind, I may as well make an entry cook. Today, I went a little different and tried something a bit different. I made some fresh dough to start using bread flour I heat soaked the 23" KK and set it up with the baking stone to 450 degrees for 2 hours. Then I formed my pizza dough and put it on the kk for 6 minutes with nothing on it. The dough had just enough time to set and I brought it back into the house I made a pesto using EVOO, salt, pepper, garlic and rosemary and applied it to the dough. I figured that slightly cooking the dough would allow for the pesto to not get soggy. I then added some fresh mozzarella cheese that I graded and back onto the grill it went. I let this go for about 8 minutes. I then removed the pie from the KK baking stone, and slid it under the stone onto the direct grill where it gave a quick char for 2 min. This just really added to the flavour of the pie. Once the cheese was golden, I brought it back inside and tore some prosciutto slices onto the cheese. I mixed some fresh squeezed lemon, EVOO, salt and pepper to the arugula and then placed that onto the pie. I finished it off with some slices of parmesan cheese, and a balsamic reduction that I made bosco still has it! 4
MacKenzie Posted June 16, 2016 Report Posted June 16, 2016 I'm sure you must have a couple of slices that you could send to me to try, sure sounds interesting.:)
bosco Posted June 16, 2016 Author Report Posted June 16, 2016 It was such a good combination of flavours. I could send some FedEx Mac
CeramicChef Posted June 16, 2016 Report Posted June 16, 2016 Ryan, that's one really nice pizza pie! Especially for such hot weather as we are having down here. I'll take whatever @MacKenzie don't want. Kudos! You have not lost your touch, my Friend!
ckreef Posted June 16, 2016 Report Posted June 16, 2016 Bosco that is a really great pizza and would make a really great entry. Screw everything else you owe it to yourself to post and enter it - IMHO anyway. Reef's Bistro
Syzygies Posted June 16, 2016 Report Posted June 16, 2016 Wow, that looks great! I use parchment paper whenever helpful without apology; my sourdough bread is about to start its bake on parchment paper. I used to use parchment paper religiously for pizza. If one works quickly, spreading semolina flour on one's work surface is less hassle than parchment paper. I've switched. Of course, your spectacular crust and crumb suggests a wetter dough? If you need parchment paper to pull this off, so be it!
Aussie Ora Posted June 17, 2016 Report Posted June 17, 2016 Great pics the flavours sound yummy Sent from my SM-P600 using Tapatalk
tinyfish Posted June 17, 2016 Report Posted June 17, 2016 Well presented as always and I'm sure that was a great flavor combination. What the heck...enter it.
skreef Posted June 26, 2016 Report Posted June 26, 2016 Bosco that is one great looking pizza.. The money shot is the bomb. Mrs. Reef's Bistro
