< ^^ I'm drooling a lot.

Looks so delicious Hope it also tasted delicious

Markus

It surely did! ;)

Now that I got the new flour and dough right, and a new oven, its time to become a bit more adventurous on behalf of the toppings, maybe.

Salmon. Shrimps. Kelp.

Okay, maybe no kelp. :hmmm:

Fish- and crab-pastes by Dittmann. If you don't know them, you don't know how murderously well they taste. Swedish recipes. Fantastic taste. On bread, to lunch, cold, warm, in sauces, whatever... and they taste FRESH!

Oregano and Basil probably will get replaced with Dill as main green herbs, maybe lemon grass, maybe some sort of seaweed.


And can I have a moving shark fin sticking out of the pizza?




https://www.bosfood.de/files_ext/bos...ucts/43902.jpg
https://images-na.ssl-images-amazon....L._SL1500_.jpg


https://images-na.ssl-images-amazon....L._SL1500_.jpg


https://images-na.ssl-images-amazon....1ndOYMZd8L.jpg



Okay guys, I leave now and set up another dough... :D I'll be back in three days with the results...

Wer keinen Hunger hat, der kriegt Hunger gemacht, und das geht so :D :


https://i.postimg.cc/0NH36Y0H/c02.jpg


https://i.postimg.cc/RVQD15Tt/c01.jpg


https://i.postimg.cc/sxCTSwQK/c1.jpg


https://i.postimg.cc/7h1mN0S4/c2.jpg


https://i.postimg.cc/ZKZf5sh5/c3.jpg


https://i.postimg.cc/43KPSrpB/c4.jpg


https://i.postimg.cc/RVXTVMRg/c5.jpg

https://i.postimg.cc/bw4ksd29/c6.jpg


https://i.postimg.cc/Hsxyzbwt/c7.jpg


3 Minutes:
https://i.postimg.cc/1zxVyTLW/c8.jpg


https://i.postimg.cc/SKpRB9M3/c9.jpg


https://i.postimg.cc/4N73nPvj/c10.jpg


https://i.postimg.cc/CKNh9QYn/c11.jpg


https://i.postimg.cc/FFqrtctp/c12.jpg

Something completely different in taste, though delicious. Strong taste of different fish aromes, little to nothing that reminds of typical Italian pizza. Flour was Caputo Pizzeria Rosso, almost 3 days time in the works.

Problem: the topping is wet and thick, and heavy. You need a strong dough, therefore, but even then do not expect the dough to rise as high as you see with normal, "dry" pizza Neapolitana. It goes up and rises, it bakes, and is not wet or slimey, but more than the dough properly baking through you should not expect with such heavy "ordnance", the air bubbles will remain very small and compact, necessarily. I expected this and anticipated this by choice of dough and flour. The bottom of the disc nevertheless was crispy again. And the dough did mnot stay wat and greasy, that is what counts with such heavy, wet topping.

Now the most important question

How did your test pizza taste ?

Markus

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