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Schiacciata from your pizza dough - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

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.

Ask Me Anything New Forum Feature

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.

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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Schiacciata from your pizza dough

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  • Schiacciata from your pizza dough

    We had two pizza dough balls left over from the party, so I put it in a tupperware container for overnight, and brought it out for rosemary and salt Schiacciata for dinner tonight. Very nice.

    450F for 15 minutes. Lots of good quality olive oil for a crunchy crust and soft crumb with big holes.

    Here are a few photos.
    James
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    Re: Schiacciata from your pizza dough

    Wow! Great pics! They make my mouth water. Looks like pro photograhy on the last two!
    GJBingham
    -----------------------------------
    Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

    -

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    • #3
      Re: Schiacciata from your pizza dough

      I did the same thing after pizza but forgot they were in the oven, medium temp for about an hour. Too much red wine with the pizza chef!

      Ended up they looked fantastic! Just like the photo's but were as hard as fire bricks. I used them as firelighters next day...

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      • #4
        Re: Schiacciata from your pizza dough

        Talisker,

        Yep, been there. :-) I incinerated the berry tart Saturday night. I scooped the whole thing in the trash when no one was looking!
        James
        Pizza Ovens
        Outdoor Fireplaces

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