« Oyamel | Main | What I've been baking »
Below are shots of my latest pizza cooked at home using sourdough levain with about 65 percent hydration - give or take a few extra mililiters - along with a tad bit of olive oil. This dough was made with something known as "double 00 flour" that I got at at International grocery on 9th ave.
It's a relatively wet dough that gave me problems before. But now, even though I'm still working out the numbers, it's pretty spot on pizza!
TrackBack URL for this entry:
http://www.typepad.com/services/trackback/6a00d8341c9adb53ef015390e06942970b
Listed below are links to weblogs that reference Forno bravo:
You can follow this conversation by subscribing to the comment feed for this post.
This is only a preview. Your comment has not yet been posted.
As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.
Having trouble reading this image? View an alternate.
Johnny Iuzzini: Dessert FourPlay: Sweet Quartets from a Four-Star Pastry Chef
H. Güler Vural: The Turkish Dining Table: Recipes for Health and Happiness
Sandor Ellix Katz: Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
Mario Batali: Molto Italiano: 327 Simple Italian Recipes to Cook at Home
Food: The History of Taste (California Studies in Food and Culture)
Michel Roux: Michel Roux: New Creative Techniques from a French Master Chef
Heston Blumenthal: Heston Blumenthal: In Search of Perfection: Reinventing Kitchen Classics
Marco Pierre White: The Devil in the Kitchen: Sex, Pain, Madness and the Making of a Great Chef
David Lebovitz: Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments
Daniel Leader: Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers
Masaharu Morimoto: Morimoto: The New Art of Japanese Cooking
Paula Disbrowe: Cowgirl Cuisine: Rustic Recipes and Cowgirl Adventures from a Texas Ranch
Anthony Bourdain: Kitchen Confidential Updated Ed: Adventures in the Culinary Underbelly (P.S.)
Michel Richard: Happy in the Kitchen: The Craft of Cooking, the Art of Eating
Jeffrey Hamelman: Bread: A Baker's Book of Techniques and Recipes
Rick Bayless: Rick Bayless's Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine
Rick Bayless: Rick and Lanie's Excellent Kitchen Adventures: Recipes and Stories
Dan Lepard: Baking With Passion: Exceptional Recipes for Real Breads, Cakes, and Pastries
Looks awesome. Did you cook that in a wood-fire oven?
Posted by: Vito Boscaino | September 06, 2011 at 12:07 PM
That looks eminently edible....;-)
Posted by: Oliverde | August 31, 2011 at 06:21 PM