Wednesday, February 23, 2011

From our kitchen

We were very inspired by Heston Blumenthal's pizza and following his recipe we really liked some of the techniques and tips. In particular, we were dazzled by the sauce and found the dough handling techniques, especially when shaping your pizza, extremely useful. We integrated some of these techniques into our own pizza with nice results.

Our basic dough recipe sat in the fridge for three days and had two risings. We used Blumenthal's technique of adding something sweet (we want to try maple syrup) to our water and then mixed it with our flour only. After letting our dough rest for an hour we added the instant yeast and salt. We used Blumenthal's sauce, buffalo mozzarella, prosciutto, basil, arugula and parmesan.

And the results...

Before Blumenthal...
and after.

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