As I said: delicous, but very differently than ordinary Italian pizza. Fish and dill dominate, and strongly. 5 different fish pastes, plus salmon, plus shrimps - so what else to expect? :) when eating your round along the disc, the tatse gently chnages, due to the different fish creams at the very bottom. Of course they were not mixed, but each had its "sector". That way, if you eat in one direction, the taste changes and you end with a differently tasting pizza than the one you began with. :)

Irre!
For the oven I got.
https://www.grill-more.de/ersatz-pizzastein-1000015619


Edit:
Just found out that the replacement stone also can be had from the same company via Amazon.
https://www.amazon.de/Mayer-Barbecue...5228328&sr=8-1


The higher price at Amazon gets relativised by the shipping costs you have to pay when ordering directly at grill-more. In the end you end up in the same price segment both ways.

Today was yum-yum-time again.


https://i.postimg.cc/02Twk1x6/d.jpg

🤤🤤

Markus

:Kaleun_Thumbs_Up: Italomund tut Wahrheit kund! :D

@Skybird, those look really good. You need to get a brick oven. Not sure about the Caviar kreme though?:doh: They do make a clam casino pizza here (in NY) that I really liked, so what ever floats your boat.:Kaleun_Cheers:

You need your own cooking channel. Skybird's U-Boot special pizza.:Kaleun_Thumbs_Up:

We need a referendum: no new submarine shall be build without an inbuild pizza oven. :D


The fish cremes, and kaviar creme: actually I have nothign but praise for this brand and these cremes, all except "Sardines", wich is too intense and toos malty for my taste, but the others all are extremely delcious. You cna use it in bread, pizza like I did, ingredients in sauces, for dips and what else you cna imagine. Very good, aromatic, and delicate. You must not fear them, not even the caviar one!



Brick oven, well nice to have if you have use for it, you need much time to preheat it, and you need the space to build it, which I do not have. I am quite happy with the oven I got and have shown, and it is so light on the work needed to maintain it. 420°C, if properly heated, that really is good enough.

Caputo Nuvola, 70% hydration, baking in a Ferrari G3 (comparable to my Mayer Pizzablitza).
I tested more in the past days, and this flour really wants high hydration. Too low hydration combined with too wet, heavy topping ruins it. Done correctly, this flour beats everything. And don't got too high with the salt, it affects yeast negatively from some level on.

https://www.youtube.com/watch?v=rgfNPz3EtCc

An online company I use to order things from have now this Caputo among their things you can buy. They have 3-4 type of this Caputo flour.

Markus

Good! Nuvola is most-recommended, Cuoco second-best recommended, from my side. I would place Classica Blu on three, and Pizzeria Rosso on four.

Caputo has many other flours, too , but these often are for special purposes and local speciality pizzas, like New York style, etc.

Nuvola probaly is a bit more expensive. But its worth it, one pack gives you around 6 pizzas. I save this flour for pizza exclusively.

:spammm:

I don't like SPAM on my pizza. :yep:

Jim, swing the pan, if you please. Make it hot and glowing.

The latest addition to the collection. Paprika powder and hot spices only, it was very hot. Intentionally no item toppings. Interesting experiment, but I must not repeat it. 't was, well... too hot. :D

The blackened parts of the crust, the granular ones, that is flour that was left on the dough in too thick layers, so it burnt. Clean your dough of all remaining flour, and it will stay much whiter and tidy. :)

The greater area of black is where the dough raised higher than elsewhere, so it reached closer to the heating element in the lid. Thats a bit tricky in these kind of stoves, you need to work carefull with the rim to make it evenly thick everywhere and have it having the right thickness for the dough consistency and hydration. I do not always get it right, then the pizza stays white at the rims, or turns too dark, is burnt. I assume in a big stone oven where you could also turn the disc every 30 seconds (that is what the smaller pizza shovels are for that pizzaiolas are using), to make it have its sides all equally exposed to the main direction of heat, you can regulate that better.

https://i.postimg.cc/ydd3vxVV/e1.jpg

Another one for the photo album.



https://i.postimg.cc/3xVspfrL/20210730-193241.jpg

Looks like a pizza fit for a rabbit :)

Spinach is under rated as a topping.

https://navycrow.com/wp-content/uplo...OTdiNDE1ZQ.jpg

Not really as a traditional topping, but layered under the cheese. :up:

Not underrated by me, I swear it! Its my second-most liked topping. But:

Handling fresh spinach is not fun in the kitchen, you need a huge volume of it to get a tiny small amount once it has crumbled in the pan, pot, heat, whatever. You need to clean it, there is always two or three tablespoons of sand escaping the cleaning in water, it seems, and your teeth then let you know. Its voluminous. No, handling fresh spinach in the kitchen I find not entertaining. I hate it.

Here in Germany, I preferred to buy spinach as frozen blocks, but the last manufacturer selling frozen full leaves of spinach has stopped doing so: he still calls it "full leaves spinach" on the box, but in fact he now, like all producers, cuts it into a titsy-tiny mess so that it has the consistence of smashed potatoes. Its pesto that way, while the box shows photos of full and complete leaves. Its betrayal, when I think of it. I wonder if this is a Geman thing only, or if it is like this in other countries, too...? Anyway, its stupid.

It also has ruined a Chinese recipe I love to do where full leaves spinach is fried in a Wok-pan with oil, onion, ginger, chicken broth, soy sauce and sherry, but it does not work with "pesto spinacci", it worked fantastic with frozen full leaves spinach. With fresh leaves you initially do not need a wok, you need a bathing tub.

On pizza, I used to have spinachi in high quantity, together with feta cheese (lots), and after baking: garlic in oil (also lots of it, 3-4 claws per pizza). Its the only pizza where I use garlic. Thats a heavy and dense and wet topping, and the dough needs to be thicker to not stay with the consistency of a greasy soft cheese. Or you indeed put just a few single leaves on the pizza, and they burn into flakes of ashes in no time and they add neither arome nor taste nor anything else to the pizza - thats wat they serve me here in town as pizza spinacci then, and demand a higher price due to the "expensive" spinach and increased workload, and feta they have not on it, too. Its a rip off. Pizza with 6 or 7 flakes of ashes. Great. Generous.

So, I love pizza spinacci, but only in a special way, and topping as rich as the topping for Margerita is spartane, and with garlic and feta and olive oil. A storng dough is needed, due to the lots of topping on this one (usually I avoid overloading pizzas, but not here). Margerita and spinach pizza are the two tests by which I test every pizza restaurant I still dare to try out these days. Usually the experience is very sobering. Preparing that pizza myself I do not do often, the failure rate is significantly higher than with others if using frozen spinach (and pressing the water out after it thawed, my preferred way of preparing any spinach for any purpose). And that full leaf-spinacch frozen that I want, I do not get anymore, as explained. :(

Now you know why there are no photos of spinach pizza. :D

---------------


BTW, if somebody wonders on how I gte the slightly blackened crust on the pizza's rim, when I put the dough disc on the hot stone, before closing the oven I use a thick, soft brush with just water to wet the outer rim, and then, between fingerstips like you do with salt, I have some flour or semola distributed on that rim, just a tiny bit. The heat then burns it to ashes, and thats the visual effect you see. I work faster than a lightning strikes when doing that, so that I do not loose all the heat in the open oven. The water-on-the-dough-trick also is done with bread baking, if a certain type of crust is wanted. Sometimes egg white is put on a bread, too, to make the crust shiny. The same effect can be acchieved by using open fire on the rim after baking, like they do with creme brulée to get the surface caramelised, but it takes time to work your round around the pizza after baking with a lighter. I do the first because of the characteristics of the oven I use, its construction reminds a bit of a waffle iron. A real pizza oven with its typical temperatures and open fire of course would not need that, but when the cover in mine is closed, it depends on the dough'S type and thickness whether or not it rises to the exact height it needs so that the heating elements in the top can really darken it, or stays low enough to escape that fate, then it is still kind of crispy, but pale, white. The dough in this kind of oven should be not fully covering the round stone, because then it touches the closed lid, and the lid burns a pitchblack ring into it then. The hot air must circulate around the disc from the sides, and so when the stone has a diameter of 30cm, typical for these kind of ovens, make the disc not bigger than 27 cm - and center it right! - As I said, this all is owed to the oven construction, and if you have a better oven, you can completely ignore it. You then would instead turn the disc once or twice during the baking time, so that the fire in the oven covers not just one part of the rim, but all. Thats what the pizza shovels with these very small blades are for: turning the pizza in the oven. ;)

Skybird how many minutes is your homemade pizza in the pizza oven ?

Markus