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Pizza and Breads in Goon-thousand16

2016-2595

I make my living making pizzas and it’s been a busy year. Here are some of the pizzas and breads I’ve been involved with in 2016.

Above are a bunch of Turkish style Pide (Pee-DAY) with spinach, ricotta and Parmigiano Reggiano with Fior di Latte and Valorosso tomatoes.

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These wonderful, (and expensive) pistachio and blueberry baguettes were a big hit.

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My Managing Partner Joel Fair and I in the wee hours baking some killer sourdough loaves that I call “Bread Zeppelin” These babies rock and I had the honor of taking a mid-cut and soaking it with FIVE eggs, sauteing it in my largest saute’ pan for the best damn French toast ever!

2016-2106

This year I’ve really ramped up my asian flavors in pizzas. Above is a wonderful kimchi wing, “O” face pizza I made on 30 hour, naturally fermented Manitoba wheat with local baby bok choy from Green Edge Gardens, salt pickled Japanese turnip that I took for a nice swim for 12 hours in my kimchi ferment. I contrasted these bold flavors with my favorite cheese for kimchi- aged provolone and some local Romano Caprino made by Integration Acres and pumpkin seeds. I made a quick sauce of miso pudding and teriyaki. (Both tend to burn a little.)

bag 2016-1593

I love the crunch of a nice baguette and made these beauties with blueberry and pistachio.

2016-21192016-3314

My customers out here in the wilds of Ohio are wild about the folded and horn shaped “Cornetta’s” that I frequently bake. My favorite this late summer were these oven-dried, late season Roma tomatoes with spinach, local …read more

Source:: Pizza Goon