Monkey Man
Super Moderator
Oh man, now that's something special!
So many ingredients I love.
So many ingredients I love.
The~Kid
Well-known member
Just a Fungi and Salchicha..... Nothing special, lately I've been keeping it simple and tuning into nothing but the traditional way *_*
The~Kid
Well-known member
Tradition matters and while times change and we change with them....... IMO tradition is at the foundation of everything we do but just takes new forms in todays times......
It's entrusted upon the Pizzaiolo/Chef to carry the tradition given variations and changing taste as it may be keeping balance in mind between ingredients and flavors........ Out of respect and honor to those that came before us and the Art itself that they created for us. It's not for nothing and yes times are changing but tradition is still important and tradition still matters.
It's entrusted upon the Pizzaiolo/Chef to carry the tradition given variations and changing taste as it may be keeping balance in mind between ingredients and flavors........ Out of respect and honor to those that came before us and the Art itself that they created for us. It's not for nothing and yes times are changing but tradition is still important and tradition still matters.
Last edited:
japetus
Well-known member
I posted this in the other thread. Made this last night. OO flour cold fermented almost 4 days. Buffalo mozz on bottom, heirloom tomatoes on top.
The~Kid
Well-known member
Honestly been working with the guys been working on a new pizza and we are doing something similar..... One of the boys made something like this that was better than what I made IMO and just great and simple.
White base and red topping.... With something like this and cooked prosciutto, onions, oregano and a drizzle of honey essentially....
Fantastic brother J and looks scrumptious ^_^
japetus
Well-known member
At the high temp, the buff mozz becomes creamy on bottom. The fresh tomatoes roast on top and create, with the oregano, basil and pepper a natural nice roasted flavor. I don't usually fuck with 00 flour too much, I am more of a NY style guy than neopolitan, but with this extended ferment..it worked well.
The~Kid
Well-known member
Right on don't underestimate room fermentation too but overall pretty great pizza and my fave in-between is around 48-72 hours give or take and 2-4 hours room fermentation depending on condition so it's relaxed and easy to work with but not too relaxed.
Good stuff man and looks great ^_^
The~Kid
Well-known member
I was challenging my boys to make something better than me...... And to think outside of the box...... Or think outside of the pizza...... in the Neopolitan/Napoli world but still in tune and in touch with the tradition......
My prototype was okay but my boy made something even nicer and more in line with the tradition but with a new form...... Say hello to Neopolitan stuffed crust pizza *_*
Mine is Pesto, shredded cheese stuffed crust, with a tomato base, shredded cheese and cherry tomatoes topped off with bell peppers, basil and shredded parm.
My boy decided to go traditional with a Margherita with cooked prosciutto, stuffed with fior di latte, tomato base, fior di latte, and as said prosciutto and topped off with basil and shredded parm.......
Both were amazing but my boy outdid me and followed tradition too ^_^
My prototype was okay but my boy made something even nicer and more in line with the tradition but with a new form...... Say hello to Neopolitan stuffed crust pizza *_*
Mine is Pesto, shredded cheese stuffed crust, with a tomato base, shredded cheese and cherry tomatoes topped off with bell peppers, basil and shredded parm.
My boy decided to go traditional with a Margherita with cooked prosciutto, stuffed with fior di latte, tomato base, fior di latte, and as said prosciutto and topped off with basil and shredded parm.......
Both were amazing but my boy outdid me and followed tradition too ^_^
Last edited:
The~Kid
Well-known member
Just look at that....... Wow and simply amazing *_*
The~Kid
Well-known member
Another one..... Stuffed with shredded mozzarella in the crust and pesto..... Olive oil base with rosemary, shredded mozzarella, bacon, gorgonzola, pepper, oregano and chopped pears finish off with diced basil and shredded parm *_*
Monkey Man
Super Moderator
He's a chip off the ol' block alright. Kudos to him bro'.
How old is he?
How old is he?
The~Kid
Well-known member
My brother is 20....... Young soul but so full of experience and wisdom...... Unlike most his age and same goes for my other boy making these *_*
Monkey Man
Super Moderator
Ah... when you said, "my boy" I thought you meant your kid.
The~Kid
Well-known member
Right on don't have any kids...... But hope to some day.....
But yeah it be my boys and the younger kids *_*
The~Kid
Well-known member
Tomato sauce, shredded mozzarella, bacon, nduja, pepperoni, Shiitake Mushrooms, mushrooms, spicy sausage topped off with shredded parm and full lead basil *_*
The~Kid
Well-known member
Made a pizza again stuffed crust with stuffed shredded mozzarella and pesto....... Olive oil and Rosemary base, shredded mozzarella, pears, gorgonzola, bacon, topped off with parsley, diced basil and shredded parm *_*
Last edited:
