JibbersCrabst
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Quattro Stagiano. 9/10. Tanino Cucina Griglia.
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Quattro Stagiano. 9/10. Tanino Cucina Griglia.
GoneWithTheWindows
Honorary Master
Quattro Stagioni literally means four seasons and is represented by four distinct quarters of the pizza, each with an individual topping.
That makes me think of hurricane season...
longboy
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This is something new to me. Out of curiosity, did you just use a gas burner or did you stick it in the oven?
First for me too - I've been doing a lot of sheet pizzas for the kids, which are similar, but this was better.
Based loosely on this recipe. I had to make a few adjustments because I wasn't rushing it.
longboy
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Solid 10/10 for that. Looks cheesy and the dough looks excellent.
Thanks - I was surprised how well the dough came out.
Prepped some dough today to use tomorrow. Haven't made pizza since around mid-April, some belated pics:
A bit thick around the edges, but first time trying this particular dough recipe (thanks Bwana).
Very happy with the flavour and texture, and the dough itself was easy to work with and seemed to suit the Milex.
A bit thick around the edges, but first time trying this particular dough recipe (thanks Bwana).
Very happy with the flavour and texture, and the dough itself was easy to work with and seemed to suit the Milex.
Which dough recipe did you use? The pan pizza one?
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Basic New York-Style Pizza Dough Recipe
A food processor quickly develops gluten, while oil and sugar keep the crust tender, for that perfect New York-style pizza chew.
Not sure if Vades did or not but I add 10g of milk powder.
That's the one.Basic New York-Style Pizza Dough Recipe
A food processor quickly develops gluten, while oil and sugar keep the crust tender, for that perfect New York-style pizza chew.www.seriouseats.com
Not sure if Vades did or not but I add 10g of milk powder.
With or without the powdered milk?
Without, the Spar I shopped at on the day didn't have.
I did however use an unbleached, freshly milled flour from some sort of high quality grain that was given to me.
For today's pizzas I'm using this:
With that recipe? It will be interesting to hear how it comes out.
NY style pizza is a chewier pizza and generally calls for all-purpose flour so I'd save the 00 for Neapolitan.
Where did the tin of yeast come from?
Also interested to see, the dough was looking and feeling good before I put in in the fridge yesterday.
I got the yeast here: https://theonlineitalian.com/
They stock some of my preferred tomato and pasta brands, so I order every few months.