Pizza Night

Two posts in one week. I wonder if that means I have finally shaken off my winter cyber-hibernation?

Had a good Sunday, went and picked up a bunch of veggies for my garden. I'll be potting them throughout the week.

I also got ambitious with dinner and decided to make pizzas with homemade dough and mozzarella.

This was definitely my best batch of mozzarella yet. The consistency, flavor and melt point were all excellent.

Took some pics along the way.

Here is a pic of the supplies I used.
I was able to find unpasteurized (raw) cows milk at whole foods.
I think this may have been one reason this batch was so good.

Here are a couple pics of the different milk stages after adding the rennet.
When the curd pulls away from the side and the whey is basically clear its time to start ladling it into a large bowl.

Pre-stretching/ post-draining

Post-stretching
(modified the recipe and stretched once rather than twice, I think this helped with the melt-ability)

For storage, petite mozzarella balls in olive oil w/ chili peppers and parsley.

Pizza Pics:

Ingredients: Mike's had Dino Kale lightly sauteed w/ chili oil and fluer de sel, House-Made Arugula Pesto, House-Made Chili Oil, Fresh Mozzarella & a Fried Egg. Mine had Rapini lightly sauteed w/ chili olive oil and fluer de sel, Truffle Oil, Prosciutto de Parma, Fresh Mozzarella and a Fried Egg.

Both were served w/ a lovely Rose of Pinot Noir from Robert Sinskey Vineyards, Caneros.

Mike's pizza pie

Hilery's pizza pie