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Quick Question re: Mascarpone Dessert Pizza!? - Forno Bravo Forum: The Wood-Fired Oven Community



New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Quick Question re: Mascarpone Dessert Pizza!?

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  • Quick Question re: Mascarpone Dessert Pizza!?

    Hi All! Tonight I'm making a dessert pizza for 4. Will be 2 180 gram dough balls. The plan, brush lightly with Olive oil, top with dollops of mascarpone, sprinkle with slivers of preserved lemon, pine nuts and brown sugar. After baking, top with a little creme fraiche and mascerated slices of strawberry and kiwi. Sounds yum, yes?

    I'm confused as to why its mentioned to cook at a lower heat, like 600 degrees. We'll be doing regular pizzas before at 750-800, Neopolitan style. Is there a reason this dessert should cook longer at a lower temp? Won't it be somewhat doughy inside?
    And if its recommended to cook a the lower temp, then for how long? Is it so the sugar will begin to caramelize? 5 minutes, maybe??
    Thank-you MUCH if someone can answer this for me!

  • #2
    Re: Quick Question re: Mascarpone Dessert Pizza!?

    Duplicate thread.

    Website: http://keithwiley.com
    WFO Webpage: http://keithwiley.com/brickPizzaOven.shtml
    Thread: http://www.fornobravo.com/forum/f21/...ttle-7878.html