I'm having one of those "screw what I cooked" days. "I'm not hungry." I was planning on making pizza today out on the Weber. Unfortunately, they've been predicting rain all afternoon so I decided to move the effort indoors to the kitchen.
My homemade pizza dough started bulk fermenting last Wednesday morning, then was split into two pies and put in the refrigerator to cold ferment Thursday morning. The plan was to make pizzas when the sun was shining on Sunday. Nope, SWMBO'd and I were both a little under the weather. Monday was a schedule conflict, so here it is, Tuesday.
Five days of fermentation is right at the extreme edge of what I prefer, but I was looking forward to making pizza tonight. Had two planned. The first one was going to be mozzarella cheese, caramelized onions, my own diced tomato pizza sauce, pepperoni, Italian sausage, some fresh mozzarella, then finished with fresh basil and imported Parmigiano Reggiano.
https://www.smokingmeatforums.com/t...ause-i-dont-know-what-else-to-call-it.261586/
Well, if you've ever read my thread about making pizza on the WSM, guess what, THE SAME THING HAPPENED TO MY FIRST PIZZA! It is now a calzone!
On to the second pizza, a total experiment; apricot preserves, smoked salmon, fresh mozzarella cheese on each piece of salmon, shredded mozzarella cheese, caramelized onions, and a sprinkling of parm reg.
As I'm putting the second pizza together, I smell smoke. The oven is set on 500F. I turn around and smoke is pouring out of the oven vent. I put the vent hood on high and five seconds later, the smoke alarm goes off. Ten minutes of ear splitting noise. In all my decades of cooking, I think that's only the second time I've set off the smoke alarm in the house.
Cleaned up the burning corn meal, got the smoke alarm to shut up, and threw in the second pie. It came out looking great. I had to try it and I must say, it's pretty dang good. It needed more apricot preserves, but the sweet apricot nicely complemented the salty smoked salmon.
Heck, even the calzone came out tasting great. I experimented with my dough in the above link, adding twice as much yeast and 1/2 tsp sugar. It had a GREAT sourdough taste after 5 days of cold fermentation.
The disaster (calzone) and the smoked salmon and apricot preserves pizza are below.
My homemade pizza dough started bulk fermenting last Wednesday morning, then was split into two pies and put in the refrigerator to cold ferment Thursday morning. The plan was to make pizzas when the sun was shining on Sunday. Nope, SWMBO'd and I were both a little under the weather. Monday was a schedule conflict, so here it is, Tuesday.
Five days of fermentation is right at the extreme edge of what I prefer, but I was looking forward to making pizza tonight. Had two planned. The first one was going to be mozzarella cheese, caramelized onions, my own diced tomato pizza sauce, pepperoni, Italian sausage, some fresh mozzarella, then finished with fresh basil and imported Parmigiano Reggiano.
https://www.smokingmeatforums.com/t...ause-i-dont-know-what-else-to-call-it.261586/
Well, if you've ever read my thread about making pizza on the WSM, guess what, THE SAME THING HAPPENED TO MY FIRST PIZZA! It is now a calzone!
On to the second pizza, a total experiment; apricot preserves, smoked salmon, fresh mozzarella cheese on each piece of salmon, shredded mozzarella cheese, caramelized onions, and a sprinkling of parm reg.
As I'm putting the second pizza together, I smell smoke. The oven is set on 500F. I turn around and smoke is pouring out of the oven vent. I put the vent hood on high and five seconds later, the smoke alarm goes off. Ten minutes of ear splitting noise. In all my decades of cooking, I think that's only the second time I've set off the smoke alarm in the house.
Cleaned up the burning corn meal, got the smoke alarm to shut up, and threw in the second pie. It came out looking great. I had to try it and I must say, it's pretty dang good. It needed more apricot preserves, but the sweet apricot nicely complemented the salty smoked salmon.
Heck, even the calzone came out tasting great. I experimented with my dough in the above link, adding twice as much yeast and 1/2 tsp sugar. It had a GREAT sourdough taste after 5 days of cold fermentation.
The disaster (calzone) and the smoked salmon and apricot preserves pizza are below.