Quattro Stagioni pizza


This was made today for my folks and their guests, using TG's flour, Central Milling's malt, 64% hydro and a 48-hr cold-rise.

Crust was extremely light, airy with a thin crunchy outer shell and creamy interior. Gluten structure was perfect.

More pics tomorrow...

Raj,

Here are some pics taken during dressing of the pizza...those were taken in my kitchen where the lighting kind of sucks. The first one was taken under different lights.

Medium qs

Medium qs1

Medium qs2

Medium qs3

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Mike K.
posted almost 3 years ago

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Mike, your pies look just amazing... The end result is just perfectly imperfect... the right amount of char, bubbles and everything else. If you're open to it, would love to see a few "before" pics that show you prepping the pies.

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Raj Irukulla admin
posted almost 3 years ago

As requested...

- Mike   almost 3 years ago

Beautiful! I'm a huge fan of the way you slice that cheese. To me, it gets a better melt than the standard grate/shred that most people use.

- Raj   almost 3 years ago

Raj,

I use this rotary grater/slicer

http://www.amazon.com/Westmark-Germany-Heavy-Rotary-Grater/dp/B003YKXJPQ

- Mike   almost 3 years ago

I saw the video! That thing is amazing... Going to buy one in the next few weeks. I don't need it, but I *really* want it. :-)

- Raj   almost 3 years ago

Raj, My Great-Granny had one of those when I was a little boy...back then it was made completely from metal with a wooden handle. Today it's sturdy, heavy-duty plastic with suction cups. Works just as well.

- Mike   almost 3 years ago


Nice Mike. Really nice light char and browning. I should have came over to dinner at your house last night. You stretched not out very nice

Tony Gemignani admin
posted almost 3 years ago


Thanks, TG.

You're always welcome anytime. ;)

The guys from Amsterdam cleaned their plates completely and went through two 18" pies yesterday. I can chalk this one up as a success.

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Mike K.
posted almost 3 years ago


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