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Chris Hennes

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Everything posted by Chris Hennes

  1. Rosemary was the main herb: it was not intended to be mildly-flavored! There was no basil or parsley. I also didn't put all that much of it on, it was not the "sauce" of that pizza, just an additional flavor component. Still, there was no mistaking the rosemary! I think the pizza in that photo was baked in a 14" pizza pan, placed on a bread stone, probably preheated to 500°F or so. The more recent pies (with the more Neapolitan look to them) are baked on a pizza steel under a broiler, following the temperature/hydration guidance from Modernist Bread.
  2. Finocchiona Pizza: the sauce is fennel, black pepper, and red pepper, toasted, tossed with crushed walnuts, and then finished/deglazed with cream. The toppings are part-skim mozzarella, sautéed scallions, and sautéed fennel bulb. Maybe a little rich, to be honest...
  3. No-knead crust (same dough as yesterday, so now three days old), crushed tomatoes, fresh rosemary, dried oregano, sliced garlic, chile flakes, olives, and chèvre.
  4. I'm feeling kind of broken-record-ish here, but this is the last of the gorgonzola, so I guess I'll move on with my life soon. Brussels sprouts, walnuts and gorgonzola, on crushed tomatoes, Modernist Bread no-knead dough, retarded in the fridge an extra day because last nights dinner plans changed at the last minute.
  5. I have a decent home stove and good ventilation, but for stir frying I still use the Big Kahuna outdoor propane burner I received as a gift about (wow...) a decade ago. I don't see how it could be adapted easily to a disposable propane tank, though. I think it's something like 60,000 BTU, which has been fine for my purposes. My meals are typically rice+cold veg+stir fry, and are for two people, so it's plenty spacious. (FYI I don't use the wok that came with the kit, I picked up an el cheapo carbon steel model with a single handle at my local Asian megamart. I prefer to physically toss the wok, rather than just use utensils, and the wok the Kahuna came with was absurdly large.)
  6. Same crust as yesterday, but a day older (so quite a bit more structure). I messed up the first pie and wound up with a calzone... The second pizza turned out as intended: crushed tomatoes, rosemary, dried oregano, red pepper flakes, black pepper, and part-skim mozzarella.
  7. No-knead crust, béchamel, mozzarella, ricotta, thyme. It's basically the recipe from Modernist Bread, though I didn't make a particularly Modernist béchamel, and I might have snuck some red pepper flakes under there. Really nice Neapolitan-style crust texture on this one (at least, compared to what I usually make!).
  8. I never really thought about it. A couple of minutes, I guess? I don't scatter them from above, I place them individually.
  9. This is based on something I saw in Reinhart's Perfect Pan Pizza. He prefers a chunky tomato sauce, and puts chunks of cheese both below the sauce and above it. This is the last of my previous batch of sourdough with the added corn flour. For the cheese I used Cabot Extra Sharp Cheddar.
  10. I haven't had it personally, by the Yama Blanca out of Death & Co. is pretty well-regarded. They used Dolin, but NP should be a reasonable sub.
  11. I hadn't made anything from Hensperger's The Bread Bible in ages, but this week for no apparent reason I took it into my head that I wanted to make the Honey and Seed Bread, a straightforward milk-enriched, commercially-yeasted affair with millet, poppy seeds, and sesame seeds.
  12. I stretch the dough, not roll it, but in my experience there is a relatively narrow age window in which a sourdough crust will give that style of inflation. Plus, of course, you have to be making a thinner crust style, which I only do a fraction of the time. So it's not that I am aiming for one particular result or other, I am mostly just accepting the variety that comes with a naturally leavened dough prepared days in advance. Right now my idea of a "varied diet" is different styles of pizza each night!
  13. It's probably my imagination, but I feel like my rosemary was 3" taller this morning (it rained heavily overnight), so I made a very herb-heavy pie tonight. I made a pesto from rosemary, thyme, black pepper, and garlic, smeared that on a thin crust, topped with crushed tomatoes, then olives, and finally fresh mozzarella for the last 30 seconds of the bake. You've probably already gathered that I love olives... this pizza was excellent.
  14. The last bit of finocchiona cut into strips, chunks of cheddar under the tomato sauce, and a bit of Parmigiano post-bake.
  15. Olives, pistachios, gorgonzola picante, on a sourdough crust with 5% local OK corn flour. Sauce is a can of fire roasted diced tomatoes, pureed lightly in the food processor, with salt, pepper, and red pepper flakes.
  16. I've never had potatoes on pizza, and the idea had never really occurred to me. But I thought I'd give @Ann_T's Greek pizza a try tonight. I went with a thick pan style because that's what I was in the mood for. Sourdough, of course.
  17. Another relatively simple one tonight: same sauce as last night, but then a layer of homemade finocchiona, and hit with fresh mozzarella post-bake.
  18. Tonight I swung to the other end of the pizza spectrum: That's a sourdough crust (of course), baked on a steel, topped with fresh mozzarella and a few scraps of leftover cheddar. The sauce is a can of fire roasted diced tomatoes, a squeeze of tomato paste, salt, pepper, and red pepper flakes.
  19. After eating pizza for dinner for the last six days straight, I switched things up tonight: Those are Peter Reinhart's recipe from Bread Baker's Apprentice. The caramel is maybe the best I've ever had on a sticky bun.
  20. I thought that might be your reaction. In truth, it was... OK. Tasted like one of Dunlop's Sichuan noodle dishes, but crunchier. I ate it, but I probably wouldn't make it again. It was also sort of ridiculously spicy, you have to use a lot of chile oil to get reasonable coverage.
  21. Inspired by Fuchsia Dunlop's Land of Plenty, tonight's pizza was a (now two-day old) sourdough crust topped with sauce of chile oil and sediment, light soy, sesame paste, and chinkiang vinegar. To that I added peanuts and the spine of a cabbage pre-bake, and post-bake the rest of the cabbage and some toasted sesame seeds. Pre-bake: Post-bake: Slice:
  22. Tonight for dinner I made a pizza with gorgonzola, Brussels sprouts, and walnuts: probably more typical as a salad than a pizza topping, but I'd guess I'm not the first to make this combo. It was delicious. For the crust I used a simple sourdough, no frills. Pre-baking Post -baking (dressed with a cold salad of Brussels sprouts dressed in sherry vinegar and olive oil):
  23. These are the Modernist Bread sourdough recipe with toasted sunflower seeds added (and omitting the bran). The final proof was at 13°C/55°F for 16 hours.
  24. @lindag funny you should mention that! @heidih was just giving me crap for not posting anything recently, since I've been a baking madman for the last two weeks, so I figured I'd post tonight's dinner, a pan pizza made using Modernist Bread's Focaccia (aged four days in the fridge) as the dough: Pre-Bake: Post-Bake: Slice:
  25. And on my last visit: it's a really cool hotel. Good drinks and a good view at the top floor bar don't hurt a bit!
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