Quattro stagioni, Dello chef, Funghi, Tonno, Mare e monti…#brotokoll!
There is always the right moment for pizza! Just give your dough a big portion of extra-time and you will be rewarded with a crunchy-airy 100% naturally leavened Neapolitan pizza heaven…hence, our #brotokoll pizza motto: Slo-Mo!
#brotokoll Slo-Mo Pizza
Here they are! My pizza recipes, that had actually been going around for a very long time yet. Due to your numerous requests, I finally had to publish it (thanks so much for your patience)! So here we go with a recipe double feature: sourdough or wild yeastwater – the choice is yours!
Have you ever tried to make sourdough pizza but ended up with a…let’s say acidic fail? Well let me show you the way to an italotastic result with fluffiness and awesome flavor.
The crucial points for a pizza leavened with sourdough are: the sourdough’s activity, the appropriate sourdough amount and the right fermentation time (not too short but even not too long!). And the goal ist to adjust those parameters along with the flour we are going to use. Impossible? Well, that’s why you are here, right?
In my #brotokoll workshops, the #brotokoll Slo-Mo Sourdough Pizza has always been the highlight for our lunch breaks – and even dinners: just like end of November 2019 at the event „Kochen im Schaufenster“ („cooking behind the store window“) hosted by Vienna’s No. 1 radio channel „Radio Wien“ at Stilarena Vienna.
Just in time for the upcoming holiday season we rocked the evening with a XMAS style pizza: mashed pumpkin ( flavored with cinnamon, cloves, tonka bean and cardamom), dried plums, goat cheese and thyme. Yes…it was beginning to taste a lot like Christmas!
Some like it hot – especially our pizzas are begging for heat. I have to admit – our appartment is already suffering from a „bakery-equipment-overload“. But what about a „tiny“ but real pizza oven? Who could say no to that!
Well, not me (of course) and so I have been using Gozney’s Roccbox for about a year now: Small and portable pizza power with firebrick and rolling flame that heats up to 400 degrees Celsius in just 35 minutes. Wait for your dough – not for your pizza (that will be ready within 110 seconds!).
So, no matter what’s your favorite topping: ham, cheese, vegetables or even the so often discussed pineapple – I wish you a lot of fun and buon appetito with the #brotokoll Slo-Mo Sourdough Pizza!
As already mentioned: this is a double feature recipe: HERE is your way to the wild yeastwater variant of the #brotokoll Slo-Mo Pizza.
For even more tipps, tricks and recipes, join me in one of my upcoming workshops! Check out my #brotokoll workshops overview.
* Mentioning Gozney’s Roccbox is an unsponsored and unpaid content.