With an upcoming 40th we thought it best to test a dessert pizza and whilst the oven was blazing lets make some others as well! An adventure with the girls to Mercato saw the purchasing of some tasty Barossa Fine Foods products and a housemade Propan Pancetta. A christmas gift of some Scamorza (smoked cow milk Mozzarella) from Harvey and David would well suit the chilli ingredients and fresh veggies from the garden would also make an appearance in this…
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…
