Deconstructed
Provolone
Fresh oregano
Romano & Parmesan
Mozzarella
Sausage
have been baking a lot trying to keep my mind busy. Most of what I am baking , I should not be indulging in often. However, last night I made two batches of healthy biscuits.
1. Chocolate chip, whole wheat with monk fruit sugar. (For my wife)
2. Same formula substitute almond for chocolate.
300 g white whole wheat
135 g AP flour
1 tsp baking powder
3 LG. Eggs
1 cup Monk fruit sugar
1 cup olive oil
1 cup chocolate chip or almond
Spice profile
Gram marsala
Cinnamon
The Copper Mine Road Special... Par-baked,
Four Italian cheese, meat lovers.
By George, I think I have it!
The levian
Ingredients
AP flour 100% - 540 g
Warm water 88% - 474 g
I.D.Y. .5 % - 2.7 g
Morton Kosher salt - 1.9% - 10 g
Pinch of sugar
Process
Preheat oven 475°F
In celebration of the opening of the Spring Street Pizza location in Tempe AZ. My humble rendition.
Making of a clone.
The Iconic spicy Spring square. Spring Street Pizza.
It's not the journey, it's the destination.
First I want to deconstruct the spicy Spring into the individual components.
1. The pepperoni
This I have covered. Hormel cup& char.
2. The Fra Diavolo sauce.
The tail of the tape
75% semolina
25% sprouted whole wheat
100% hydration
1.3% IDY
2% Salt
1.25% Honey
8% olive oil
8% Butter
Par-baked 12 minutes at 450° F
Build to follow.
Edited to add one more important parameter, the mix.
Hand mixed, two stretch and folds. Cold retard/bulk fermented 48 hrs. 2.5 hours warm to room temperature/ proof.
