Pepe’s New Haven
A recent visit back east with the all important stop in New Haven. Superb. Oh, and the service! Since 1925. Here's a shot of the coal-fired oven (this wouldn't go over that well in Portland):
The Radicchio Potato
This one features creme fraiche, potatoes, shallots and radicchio...
Fresh Tomatoes
Well, fresh in a global agribusiness way. Also, onions, fresh cow's mozz, olives, etc. I'd give it an 8 -- and we did.
Recent Midling Pies
Last batch was pretty good, nothing too special. Looking forward to outdoor oven season -- I've been refining the dough recipe but it's hard to get a real feel at 550 with gas. FYI, I make dough in threes, so, three pies for each batch usually made over three...
Pizza Dough Recipe
425 grams Bob's Red Mill flour 100 grams Bob's Red Mill flour held in reserve 3/4 tsp dry yeast 45 grams active natural starter 340 grams water a drizzle of olive oil mix together all but reserve flour in mixer, mix at low speed for 1 minute, rest for 20 minutes, mix...
Best Pizza Stone
So, I'm one of the lucky, somewhat industrious, DIY-inclined, people with a 64 square foot smaller backyard that now hosts a wood-fired pizza oven. I'm still getting the hang of it and thus far, it's pretty much a warm weather pursuit. Anyway, for the 20 years or so...
Days in the Cooler
After the Autolyze, the 20 minute rest, the 5 minute kneading, the remaining 3 minute kneading with the addition of the remainder of the flour, and lastly, the 20 minute rest... then finally, the dough can be divided into as many pizzas for which one has planned. In...
Knead to Know
Here's a tip.... when mixing the dough for any thin crust pie, hold back about 1/5 of the total flour during the bulk of the kneading process. So, after mixing together your 4/5 of your flour with the water, salt, yeast and/or starter and oil if used, complete your...
4 Days, 4 Stars
Four day cold rise, fresh roma tomatoes (well, for winter anyway). Cooked in kitchen oven, 575 degrees on stone. Result: A rare pizza of mine with which I was completely pleased. Fantastic. Effects of natural starter were in strong evidence a flavorful, light and...
3 Day Slow Rise Pie
Dough Rise – 3 day cold rise, followed by 2 hours at room temp. Cooked in kitchen oven, 550 degrees on stone. Result - lighter more flavourful crust, natural starter has more influence.