Old 02-19-2008, 02:41 PM
CanuckJim's Avatar
Il Pizzaiolo
Join Date: Jan 2006
Location: Prince Albert, Ontario, Canada
Posts: 1,480
Default Re: Schiacciata all'uva

Carioca, all,

Over the weekend I finally got around to making it, with seedless, non crunchy grapes. The contrast between the sweetness of the grapes, the punch of the coarse Brittany sea salt, and the aromatic pungency of the rosemary really was something special. I definitely will try it with blueberries when they're in season and maybe layer the dough. The pics are posted in the Photo Gallery, because I wanted the file size a bit bigger. Also made two loaves of Pane in cassetta de Altamura, with 100 per cent golden durham flour, plus personal sized Pizza alle patae di Genzano and Pizza Margherita. Umm, they did not last long, as you can see, so all I could shoot were the temporary leftovers. All but the last formula are based on Leader's book.

Throughout, I used the Tuscan olive oil from the FB store. If you haven't tried it, do, it's really fabulous. Pizza dough was made with 100 per cent Caputo, using James' recipe: best dough yet. In the past, I struggled with my bread peels to make pizza , but it's much easier now with the perforated loading peel and the round turning peel I got from FB. Large difference.

"Made are tools, and born are hands"--William Blake, 1757-1827
Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On

All times are GMT -7. The time now is 09:43 AM.

Powered by vBulletin® Copyright ©2000 - 2015, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC