Hot!Another Saturday, Another Pizza - PICS

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leethebard
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RE: Another Saturday, Another Pizza - PICS 2009/04/06 22:53:29 (permalink)
Oh Davydd,That margherita is making me drool....another masterpiece...e-mail me a piece!!!
doggydaddy
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RE: Another Saturday, Another Pizza - PICS 2009/04/07 12:12:39 (permalink)
Davydd




That sucker looks amazing. I'm glad that there have been some postings. I forgot about this thread. All sorts of great looking pies.

mark
Bill Reynolds
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RE: Another Saturday, Another Pizza - PICS 2009/04/08 17:57:56 (permalink)
Davy, you have inspired me to at least try to make a pizza, dough and all. Yours look great and  Saturday around your house would be something to look foward to. Thanks for the posts.
andrew61083
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Re:Another Saturday, Another Pizza - PICS 2009/04/08 19:49:07 (permalink)
This entire thread is amazing.
 
Davydd, I'll see you this Saturday. What time works for you? ;)
grill_IT
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Re:Another Saturday, Another Pizza - PICS 2009/06/02 20:25:14 (permalink)
How should I kneed my pizza dough?

I have read 2-3 minutes and 10-15 minutes.  Any advise I appreciate.   Thanks.
post edited by grill_IT - 2009/06/03 14:00:28
Twinwillow
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RE: Another Saturday, Another Pizza - PICS 2009/06/02 21:07:20 (permalink)
Davydd

Last night I was really prepared to make two pizzas but invitees bailed out on me. So I saved my second dough ball for tonight's dinner. This time I decided to make an "official" Margherita pizza. I say official because the ingredients were strictly to recipe but maybe not all that authentic. My base sauce was a cup of chopped cherry tomatoes, 3 garlic cloves, 2 tablespoons of extra virgin olive oil and a dash of salt and ground pepper. The cheese was 8 oz. of 100% mozzarella and it was topped with fresh basil after it came out of the oven. This one was baked on a stone. Simple but perfecto!




F-A-N-T-A-S-T-I-C !!! 
WarToad
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RE: Another Saturday, Another Pizza - PICS 2010/05/11 11:06:43 (permalink)
Bump to an epic pizza thread I was looking for.  This one is too good to allow lost to time. (And I want it near the top so I can refer to it again this afternoon.)
Adjudicator
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RE: Another Saturday, Another Pizza - PICS 2010/05/11 19:37:36 (permalink)
WarToad

Bump to an epic pizza thread I was looking for.  This one is too good to allow lost to time. (And I want it near the top so I can refer to it again this afternoon.)


Agreed.  I had forgotten about this one, too.
Davydd
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RE: Another Saturday, Another Pizza - PICS 2010/05/11 19:42:24 (permalink)
Maybe I should start making pizzas again.

Had a little bump in the diet road and kind of slacked off on rich eating.
leethebard
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RE: Another Saturday, Another Pizza - PICS 2010/05/11 20:57:23 (permalink)
Davydd,
    Sure miss those posts!!!!!
Davydd
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RE: Another Saturday, Another Pizza - PICS 2010/05/13 12:53:44 (permalink)
I've posted too much. My Photobucket bandwidth has been exceeded and photos will not come back until May 15 unless I upgrade to Photobucket Pro. With every new photo post I made I grew closer to the 10 GB per month limit. Finally I exceeded it.
Davydd
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RE: Another Saturday, Another Pizza - PICS 2010/05/13 12:59:49 (permalink)
OK, my photos are back. I upgraded for a year.
Davydd
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RE: Another Saturday, Another Pizza - PICS 2010/05/15 19:58:10 (permalink)
Oh well why not? I must tell you I've walked a total of 19 miles these last three days just so I can eat this pizza. I foraged 21 morel mushrooms out of my woods last week and decided I would make this Morel mushroom, Italian hot sausage, mozzarella cheese, black olive and onion pizza with whole wheat crust this Saturday night. I only sliced up two morels. In afterthought maybe I should have used more but those two had a local retail value of $8. You won't find a pizza like this in any restaurant.


ChiTownDiner
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RE: Another Saturday, Another Pizza - PICS 2010/05/15 22:14:02 (permalink)
I am all over this pizza...it looks to be as good as it can get!
quijote
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RE: Another Saturday, Another Pizza - PICS 2010/05/15 23:17:26 (permalink)

Gorgeous pizza. The morels I've had have been rather subtle and delicate in flavor, so were these fairly strong? How did they stand up against the other flavors?
leethebard
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RE: Another Saturday, Another Pizza - PICS 2010/05/16 01:00:45 (permalink)
That is a work of art...and you,my man, are an ARTIST!!!
agnesrob
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RE: Another Saturday, Another Pizza - PICS 2010/05/16 09:27:38 (permalink)
Just breathtaking Davydd
Davydd
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RE: Another Saturday, Another Pizza - PICS 2010/05/16 14:41:01 (permalink)
quijote

Gorgeous pizza. The morels I've had have been rather subtle and delicate in flavor, so were these fairly strong? How did they stand up against the other flavors?


You're right. That's why I mentioned maybe I should have loaded up with more. Morels are very subtle and delicate with an exquisite taste different than most mushrooms. The store bought, commercially cultivated button mushrooms have a much stronger taste in a pizza but are not as tasty. I've got more morels. I think the next time I will try them with a basic Margherita ingredient pizza with fresh basil.
Davydd
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RE: Another Saturday, Another Pizza - PICS 2010/06/05 14:46:31 (permalink)
Another Saturday, another pizza. Stay tuned. This will be a pizza unlike any you can ever hope to find in a restaurant. Hint. More morels, grilled pork tenderloin and a sauce like no other.
MiamiDon
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RE: Another Saturday, Another Pizza - PICS 2010/06/05 15:37:26 (permalink)
Anxiously awaiting your post! 
leethebard
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RE: Another Saturday, Another Pizza - PICS 2010/06/05 17:41:45 (permalink)
Can't wait to see what you've cooked up!!!!
ynotryme
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RE: Another Saturday, Another Pizza - PICS 2010/06/05 19:14:15 (permalink)
I make my dough with a bread maker but with distilled water and honey instead of sugar, and kosher salt
Davydd
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RE: Another Saturday, Another Pizza - PICS 2010/06/05 20:03:50 (permalink)
This pizza turned out not much to look at but it was a major departure from a traditional pizza. The dough was a combination of all-purpose flour and 1/4 of whole wheat flour for starters. I hand mix and knead my dough and use nothing but flour, sea salt, yeast and water.

On the barbecue grill I grilled 9 ounces of sliced up pork tenderloin and then afterward cubed it. I then used about $16 retail's worth of morel mushrooms (4) I harvested from my woods and a scant 6 ounces of mozzarella cheese.

The difference was the sauce. I mixed together about 3 tablespoons of mayonnaise with an equal amount of a homemade hot and spicy BBQ sauce that I bought at the Excelsior, MN farmer's market. To me it tasted great. All the ingredients were simple and subtle to bland but the sauce pulled it all together and pretty much dominated the pizza except when you directly ate a piece of mushroom or tenderloin.

The sauce idea came from the restaurant, Dawson's on Main in Speedway, IN they called their Signature Sauce they served with breaded pork tenderloin sandwiches-a taste that stuck with me. In quizzing them and a little experimentation I've deduced it is about an equal combination of mayonnaise and BBQ sauce. It goes well with pork…thus the pizza.

leethebard
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RE: Another Saturday, Another Pizza - PICS 2010/06/06 00:34:35 (permalink)
Very different...creative....and yes, I'd love a slice!!!!!
TnTinCT
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RE: Another Saturday, Another Pizza - PICS 2010/06/06 07:50:40 (permalink)
Davydd - you were the original inspiration for our posting this week of homemade pizza, and once again you have broken the mold. That is a bea-u-ti-ful thing!
WarToad
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RE: Another Saturday, Another Pizza - PICS 2011/01/08 16:06:29 (permalink)
Bump - Making pizza tonight and need this most excellent thread for info.
Twinwillow
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RE: Another Saturday, Another Pizza - PICS 2011/01/08 19:16:10 (permalink)
Stop it. You're killing me!
Davydd
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RE: Another Saturday, Another Pizza - PICS 2011/01/23 21:16:06 (permalink)
I might as well get back in the groove. This past year my efforts had slowed down considerably. In October we flew to Rome, Italy and took a cruise that eventually got us to Naples. In Italy I got to sample a half dozen pizzas in Rome and Naples. I think I learned a lot. Simplicity and quality in ingredients makes all the difference. Since Naples I've been on a pursuit of wood-fired Margherita pizzas and have sampled quite a few in restaurants.
 
I'm still missing a brick wood-fired oven in order to match the best. However, I did find a source in Minneapolis for Italian tipo 00 flour and started buying San Marzano tomatoes grown at the base of Mt. Vesuvius. This pizza crust is 00 flour, sea salt, yeast and water only at 65% hydration hand kneaded. The sauce is nothing but San Marzano tomatoes blendered lightly. I used about 7 oz. of whole milk mozzarella cheese diced in chunks. Fresh pepperoni. Seasoned the pizza with oregano, basil and chopped fresh garlic. Also spritzed a little extra virgin olive oil on top of the dough. Baked at 550F for 8 minutes on a pre-heated stone.
 

leethebard
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RE: Another Saturday, Another Pizza - PICS 2011/01/23 21:20:05 (permalink)
Davydd...that's the perfect recipe.....yes, simplicity is best...I just used San Marzano tomatoes for my sunday gravy...that's all we ever use...and it does make a difference...another masterpiece, my man......wish I had a slice!!
mar52
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RE: Another Saturday, Another Pizza - PICS 2011/01/23 21:22:00 (permalink)
Davydd,  I just love your attention to detail.
 
 
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