At Esther‘s Kitchen

72 hour sourdough cold ferment

I'm originally from Rome and had some good pasta carbonara in my life. I make a reasonably good one at home. I wanted to try to make Pizza al taglio carbonara. Used my standard sauce recipe, a mix of egg yolks and pecorino. Then added some pan fried prosciutto, which I choose to keep the whole thing a little lighter. I cooked the pizza almost 99% of the way, added the sauce and cooked a minute more. I was concerned to get scrambled eggs but came out nice and saucy.

Base of cheese, franks hot Buffalo chicken dip recipe and more cheese on top. It came out a little heavy but so delicious

good?

Last night pizza for a costumer

For any questions regarding dough, sauce, baking methods, tools, and more, comment below.

You can also post any art, tattoos, comics, etc here. Keep it SFW, though.

As always, our wiki has a few sauce recipes and recipes for dough.

Feel free to check out threads from weeks ago.

This post comes out every Monday and is sorted by 'new'.

3rd attempt at a tavern pie. Sausage, mozzarella, basil, ricotta. Was simply splendid.

First time was a failure, had to get these pizza screens as training wheels. The difference is incredible with the steel. Pizza shaping 2/10 still learning.

Made pizza quite a bit. Really tried to get a good NY style this time as in most of mine are small neapolitan style.

So I've got my process down and looking to adjust some flavors. I've been playing with diastatic malt and am kind of in the meh zone. As an alternative I was thinking about, has anyone played with liquid malt syrup as a sugar replacement? If so how much do you add percentage wise.

Finally getting New Haven Apizza dialed in. 72hr cold ferment dough. Fresh milled San Marzano’s, Pecorino and a little fresh mozz. Barely fit in the in Roccbox but came out perfect and no flop.

Cheesesteak pizza with black truffle hot sauce 🤤🤤