The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My first 'creative' pizza.

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rfusca's picture
rfusca

My first 'creative' pizza.

Crushed san marzano tomatoes, fresh mozz, spinach, prosciutto, and a egg pizza.  High gluten dough, I like the chew.  Fermented in the fridge for about 10 hours, a few stretch and folds in there, and then proofed for 45 minutes rougly. Combination cooking of cast iron griddle and broiler - total cook time around 4 minutes.  By 'creative', I mean not pepperoni and cheese or such.


Sorry for the thin DoF on the pics, didn't check my aperture first.

spsq's picture
spsq

I could eat pizza every day.  Especially beautiful ones!

 

G-man's picture
G-man

is one of the greatest things ever, isn't it?

rfusca's picture
rfusca

Yes, yes it is.  I've only recently tried it, but its pure magic.

sahar yassen's picture
sahar yassen

great