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Cooking with Myhrvold and Migoya's Modernist Pizza


Chris Hennes
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2 minutes ago, Chris Hennes said:

Neapolitan Pizza Dough with Poolish

 

In this variant of their Neapolitan dough they make a poolish, then add it to a dough that has much more yeast than their normal dough, which is then cold-fermented for a day. It was fine, but nothing spectacular, and was less convenient than their normal low-yeast 24-hr room temp Neapolitan dough. For the toppings I basically cleaned out the fridge. I wanted to improve upon the Tex-mex pizza I posted about last week, so I took their Neapolitan sauce and added quite a lot of dry chile to it, used both fresh mozzarella and chunks of cheddar cheese, and topped with taco meat, fire-roasted poblanos, corn, and black beans. I liked it, though it was over-topped for Neapolitan-style pizza.

 

DSC_2663.jpg

Would love to serve this in Naples and watch people’s reactions. 

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17 minutes ago, Chris Hennes said:

Wait 'til they find out the "taco meat" contains no actual meat :D -- maybe we should try it in Mexico, too. Or even Texas!

 

Chris, I can't say your most recent topping with corn kernels appeals to me, but the Neapolitan Pizza Dough with Poolish is what I've been tweaking for my last several pies.  Leftovers tonight!  My yeast may be old but I finally got the rim I was looking for by increasing the yeast to 3%.

 

Pizza11302021.jpg

 

 

I have to ask:  what is taco meat?  My disclaimer of living though a Neapolitan cholera epidemic still applies.  If you don't know how cholera is transmitted, it is not like COVID.

 

 

 

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41 minutes ago, JoNorvelleWalker said:

 

Chris, I can't say your most recent topping with corn kernels appeals to me, but the Neapolitan Pizza Dough with Poolish is what I've been tweaking for my last several pies.  Leftovers tonight!  My yeast may be old but I finally got the rim I was looking for by increasing the yeast to 3%.

 

Pizza11302021.jpg

 

 

I have to ask:  what is taco meat?  My disclaimer of living though a Neapolitan cholera epidemic still applies.  If you don't know how cholera is transmitted, it is not like COVID.

 

 

 

Have you tried cooking the pizza and sauce first and then after 4 or so minutes taking it out, adding the cheese, and putting it back in for 2 minutes?

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10 hours ago, JoNorvelleWalker said:

I have to ask:  what is taco meat?

In this case it was Impossible seasoned with dried chile, cumin, and coriander, and browned with onions and garlic. I use it as a filling for hard-shell tacos and a topping for nachos. And now for pizza :).

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Chris Hennes
Director of Operations
chennes@egullet.org

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