The first night of many to come I’m sure. Tonight saw the inaugural Testing Tasty Tuesday, featuring 2 x dough types and many flavoured toppings.
Dough 1: A traditional Vera Neapolitan Dough, made to the exacting standards of the AVPN
Ingredients:
- 1000gr Molino Caputo Tipo 00 flour
- 650gr water (65% hydration)
- 20gr salt
- 6gr active dry yeast (6gr dry yeast with 3gr of Criscito Starter)
Notes:
10 mins of kneading in Kitchenaid
4hr initial rise
Dough punched, balled and placed in fridge for 3 day fermentation
1hr pre-cook rise
Makes 7 Balls of Dough @ 275g each
Dough 2: A traditional Vera Neapolitan Dough made with the addition of 9% Buckwheat flour.
Ingredients:
- 600gr Molino Caputo Tipo 00 flour
- 60gr Buckwheat Flour from Goodies and Grains
- 390gr water (59% hydration – although seemed wetter than the AVPN original)
- 12gr salt
- 3.6gr active dry yeast (3.6gr dry yeast with 3.6gr of Criscito Starter)
Notes:
10 mins of kneading in Kitchenaid
4hr initial rise
Dough punched, balled and placed in fridge for 18hr fermentation
1hr pre-cook rise
Makes 4 Balls of Dough @ 265g each
The idea of the Testing Tasty Tuesday is to play with dough recipes / fermentation and kneading times / yeast types / stretching techniques and of course toppings. The rules are simple. Turn up to 11 Glyde Street from 6.00pm onwards with your drink of choice and a $5 ingredient. We will then pool the ingredients and take turns in creating a pizza masterpiece! We will supply the dough, flavoured and EVOO, basic tomato sauce and some mozzarella.
In attendance tonight were:
- Tory and Charlie (Pizza Staples)
- Harvey and David (Mascarpone Cheese, Mushrooms, Lemon Thyme Oil)
- Alex (Olives, SDT’s and Feta plus some coriander)
- Vern (Roast Duck Breast)
- Nick (Watsonia Cheddar Cheese)
First up how did the dough behave? Well the AVPN worked as usual, no tearing, very workable. A 3-day fermentation resulted in a good strong, almost sour dough taste. Nice and airy for a long fermentation, which resulted in a good puffy crust.
The AVPN Buckwheat Combo also worked well, although a bit wetter (The buckwheat not taking up so much of the water – being gluten free). The crust was darker in colour and the flavor was a little wholemeal. It was harder to work – being a lot more hydrated that the AVPN. Next time I’ll use less water and see how it behaves.
Now the important stuff – what the heck did we make?
Tory / Charlie: Started out with a Margherita with Buffalo Mozzarella, fresh basil and canned tomato base. Traditional and fresh, the experiment pizza tonight was based on a Jamie Oliver risotto recipe. Cotechino with Sweet Onion and Thyme. Made with a garlic oil base, finished with grated Grana Padano. Smashing flavors from the sausage, might need a kick of chilli next time. Both pizzas were made on the AVPN.
Harvey and David: Field Mushrooms, Mascarpone cheese, Parmesan, Lemon Thyme Oil (GF free). Amazing flavours – although we will need to pre-bake the base to help it hold the oil from the cheese.
Vern/Alex: Peking Duck, Garlic Oil, Fresh Coriander then brushed with Chilli Oil to finish. One of the faves of the night, so simple, with no cheese, a very bright and refreshing taste. Made and slung by David. The first attempt failed when Charlie dropped it on the ground and Baxter rushed in for the spoils.
Other house specials on the night were:
- Hellboy – Homemade salami with chilli infused honey (Both AVPN and a GF base)
- Quattro Formmagio – Gorgonzola, Gouda, Parmesan and Watsonia Cheddar (AVPN BW)
- Glyde Street Special – Anchovies, Chilli Oil, Rosemary, Grated Parmesan to finish (AVPN BW).
- Calzone – Field Mushrooms, Kangaroo Pepperoni, Garlic Oil, Parmesan (AVPN BW).
All in all, a good night, no major mess-up with dough slapping. Dave did a great job making and slinging pies into the furnace – narrowly avoiding getting burnt on a couple of occasions, and the 3 dogs played nicely without any pond dramas.
