Another Saturday, Another Pizza - PICS

Another work of pizza art, Davydd. I will be looking for the San Marzano tomatoes as well as the flour when I visit my favorite Italian deli. Bob and I enjoy making pizzas, and this looks and sounds fantastic.Simplicity at its best!

Davydd, Just beautiful! Wish I had a slice of that right now!

The San Marzano tomatoes in a can from Italy can be found in lots of stores now. I bought mine at a Lunds just up the road from my house. The tipo 00 flour is a different story. I had to drive 25 miles to Northeast Minneapolis and scour a working class residential neighborhood to find a side street that had this tiny market...

I have 2 wonderful Italian deli's in mind-Gloriosos on the east side of Milw., and Tenutas in Kenosha( about 40 minutes away from me).I dont mind driving for good food or ingredients for such!!

I probably shouldn't do this. It is not even Saturday yet. But I had this left over dough reaching three days in the fridge left over from Sunday so I decided to make pizzas again tonight. I split the dough and made two thin crust personal size pizzas. The first was a prosciutto with whole milk mozzarella cheese, the San Marzano tomato sauce, fresh chopped garlic and onion, extra virgin olive oil spiced with ground basil and oregano. I'll spare you the lip lickin' photo. I didn't take one because I was busy prepping and loading the second one.
 
The second pizza I made tonight was a faithful production of a Margherita pizza. This time I used di Bufala mozzarella cheese (that's from water buffalo milk), the Italian tipo 00 flour described in an earlier message, the San Marzano tomato sauce, extra virgin olive oil and fresh basil leaves. That's it - a perfect combination in taste bringing home Naples.

Another classic...Oh is there anything better than fresh basil!!!!

Gorgeous, just gorgeous.

Davydd


I probably shouldn't do this. It is not even Saturday yet. But I had this left over dough reaching three days in the fridge left over from Sunday so I decided to make pizzas again tonight. I split the dough and made two thin crust personal size pizzas. The first was a prosciutto with whole milk mozzarella cheese, the San Marzano tomato sauce, fresh chopped garlic and onion, extra virgin olive oil spiced with ground basil and oregano. I'll spare you the lip lickin' photo. I didn't take one because I was busy prepping and loading the second one.

The second pizza I made tonight was a faithful production of a Margherita pizza. This time I used di Bufala mozzarella cheese (that's from water buffalo milk), the Italian tipo 00 flour described in an earlier message, the San Marzano tomato sauce, extra virgin olive oil and fresh basil leaves. That's it - a perfect combination in taste bringing home Naples.

 
Gonna make some of these in May, Davydd?!?!?!!?

May is breaded pork tenderloin sandwich pursuit primetime.

Way to go Davydd.  I appreciate a man of diversity.  Don't get stuck on the same thing too long
 
Paul E. Smith
Knoxville, TN