October Daring Bakers' Challenge: Bake your pizzas like a real pizzaiolo

El repte del mes de novembre dels Daring Bakers era cuinar pizzes fent la massa a casa i disposant la imaginació com a ingredient principal per tal de crear pizzes bones, saboroses i originals. Tot i que com sempre l'amfitriona d'aquest mes ens va facilitar una recepta per a la massa de pizza, jo he fet servir la de Fabián Martin, el millor pizzer del món.

October Daring Bakers' Challenge consist in baking like a real pizzaiolo so we have to make our pizza dough and, of course, tossing it! As usual our hostess give us a pizza dough recipe but I've chosen the recipe of Fabián Martín, the Best Acrobatic Pizzaiolo Contest winner.

Dues pizzes havíem de cuinar i com que va coincidir que vaig trobar una bona sobrassada, de l'autèntica de Mallorca, doncs res més senzill que uns trossos d'aquest vermell embotit i una mica de rúcula per aportar un toc de frescor.

For the first pizza I've chosen as a red sausage a typical product from Mallorca, sobrassada. It is It is made from the meat of the local pig and it is seasoned with a paprika ground from the local red peppers. The meat and the seasonings are stuffed into casings, and the sobrassades are then hung to cure in the open air, usually for between one month and eight months, with the timing determined by the size and shape of the casing. All of the casings are from the pig as well, and they can range from long and thin to short and stout to very large, depending on whether the smallest intestine, the colon, or even the stomach is used. Ruccola as a fresh topping to balance the fat level of the pizza.

I per a la segona, salmó fumat perquè en sóc una gran fan. Una mica de formatge cremós si voleu diluit amb una miquetona de llet com a salsa i un polsim d'orenga són suficient per arrodonir el resultat.

For the second pizza cut I used smoked saumon as topping and a sauce of cream cheese. I hope you have enjoyed my pizza and, the most important, you have please my homemade translation! :P

Comentaris

Ruth ha dit…
Both of your pizzas look so delicious. Your photos are delish! I now want more pizza! DB rocks!
La cuina vermella ha dit…
Iris, quin nivellas ets una Daring baker, déu meu i no m'extranya perquè les teves pizzes són una meravella!
petons bonica!
Alexa ha dit…
Salmon pizza sounds different and delicious. Great job on the Db challenge!
CRIS ha dit…
Pizza de sobressada, ummhhh!com m'agrada pecar.
Un petó
Lynn ha dit…
Very interesting pizza toppings. I love to see something out of the ordinary. They look delicious. Great job!
Eat4Fun ha dit…
Iris,
Very nice looking pizza. The locally made red sausage sounds delicious. In the USA, the trend is to eat locally grown product. However, I believe the rest of the world does that already.

Smoked salmon sound very good too!

Very nice job on your DB challenge.
Gemma ha dit…
Tot i que la sobrassada no m'agrada, crec que no podria dir que no a una mossegada d'aquesta pizza... i la de salmó me la menjaria sencera!
Francina ha dit…
Amb aquestes pizzes ja estic desitjant que arribi divendres!!! que és el sopar dels divendres a casa Francina!!! Probaré de fer-les i ja et diré...a més no t´ho creuràs però aquests ingredients son tot just els preferits del Ricard i meus!!!!

Petonets Iris, és un plaer llegir-te!!!!
xaro ha dit…
Iris, t'has superat!!!!!!

Ara mateix n'agafava un tall de cada una amb un gust!!!!!!
Iris ha dit…
Gràcies a tots pels vostres comentaris, sou tots genials! M'ha semblat curiós que tots els comentaris foranis han fet referència al salmó com a element poc comú... quines coses, oi?

Thank you for all your kindness and great comments! It seems so curious to me that the smoked salmon appears like an uncommon ingredient for the daring bakers that passed by...

Enjoy Halloween!
Ivana ha dit…
T'ha quedat bonísima!!!
Ruth ha dit…
thanks for the comment on my blog. I have only used my pasta maker once and I really want to use it more. I think if you want to start making home made pasta a lot it would be a great addition to your mixer!

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