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Marguerita Pizza - Forno Bravo Forum: The Wood-Fired Oven Community

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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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Marguerita Pizza

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  • Marguerita Pizza

    My wife stopped at our local Italian store and picked up some fresh mozzerella and San Marzano's. I pulled a few caputo balls from the freezer and let them rise on the counter all day. (100% Caputo, 65% water, 1% salt & .5% IDY) Chopped the tomatoes finely and sliced the mozz. When the pies were done, I drizzled some olive oil and fresh basil and then held it in the oven for a few seconds. Here are the results:




    I also roasted some fresh from the garden jalapenos. I had to try a few and they were fantastic. The rest will get frozen until the rest of my veges come in for making salsa.


  • #2
    Re: Marguerita Pizza

    Nice looking pie. The 65% hydration crust has aways worked for me. Everybody loves it. However the glass on the left looked like it needed a refill.

    Did you get any smoke on your jalepenos to be able to call them chipotles?

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    • #3
      Re: Marguerita Pizza

      Originally posted by roobqn View Post
      Nice looking pie. The 65% hydration crust has aways worked for me. Everybody loves it. However the glass on the left looked like it needed a refill.

      Did you get any smoke on your jalepenos to be able to call them chipotles?
      Thanks! The hydration and long rise on the counter make the dough very workable. My wife noticed the same thing about the glass. (since it was hers) I don't think I'll be able to call these chipotles. They were only in the oven for about 2 minutes before the skins charred.

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      • #4
        Re: Marguerita Pizza

        Those pies look great! I am experimenting with different hydration levels and have a batch of 60% and 70% proofing now. I also love fresh jalapenos from my garden cooked in the oven. The peppers seem to love the high temperatures.
        My WFO project: http://picasaweb.google.com/stevprin/WFOSmallPhotos#

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