Hot!Another Saturday, Another Pizza - PICS

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John A
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RE: Another Saturday, Another Pizza - PICS 2007/12/27 16:48:37 (permalink)
Your usual great job on pizza's, looking for a second career?
#61
Davydd
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RE: Another Saturday, Another Pizza - PICS 2007/12/27 17:17:01 (permalink)
quote:
Originally posted by John A

Your usual great job on pizza's, looking for a second career?

My wife has already nixed ideas of taking on the Scalvos in Desperate Housewives.
#62
unabashed
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RE: Another Saturday, Another Pizza - PICS 2007/12/28 01:19:52 (permalink)
great looking pies DD
thanks for posting
#63
sizz
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RE: Another Saturday, Another Pizza - PICS 2007/12/31 23:51:50 (permalink)
DD........ let me barge in on your thread and post my latest pizza............... "another Friday," .... Friday is my pizza day as long as I can remember...... even as a kid 1950's in NY we always had pizza and Manhattan clam chowder on the then "no meat on Friday"...............
Here is some pics of my basic no frills pizza
I never measure but this time I did for this post
Dough.....2 cups water 100 degree F
5 cups bread flour
2 tsp yeast
1 tsp sugar
1 1/2 tsp salt................... period that's it
This will make a big 16" pizza

My pizza stone is a 16"X16" regular tile from Home Depot ......... $1.15 each
Cheese is 1/2 lb Jack. 1/2 lb Provolone and a cup of grated Romano
Mushrooms and pepperoni................E.V.O.
oven is set for 550 degrees F, bake for 10+ min.




















#64
bbqjimbob
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RE: Another Saturday, Another Pizza - PICS 2008/01/01 05:06:35 (permalink)
I've enjoyed the pictures of your pizzas, as well as your recipes! While I cannot upload pictures - due to the lack of a digital camera and the lack of any "know-how" to upload pictures, I've been making pizzas for about 15 years now. Most have been good, some- great, and a few "less than good", to say the least! Some of my favorites were when my wife and I catered a party in 1994 for friends for a college graduation party for about 50+ people. Among several other things, we made pizzas. Many of the people there were 100% genuine Italian, and most of them told me we should start our own pizza shop! In the last few years, I've been making pizzas on the grill, w/ very good results! Lately, due to a post of Michael Hoffman's, regarding Pepe's in Connecticut- their clam pizza in particular, my favorite pizza has been a clam pizza on the grill, made w/ clam sauce, clams, onions, garlic, and Parmesan cheese!

Keep the pizzas and ideas coming!

Thanks, and Happy New Year, to you and everyone here at Roadfood!
#65
sizz
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RE: Another Saturday, Another Pizza - PICS 2008/01/01 15:22:35 (permalink)
I forgot to tell you folks why I don't use Mozzarella cheese on my pizzas............
Well, several years ago here on the west coast the Mozzarella cheese started to taste less and less like the type of Mozzarella cheese one would find in NY or Conn. .......... I began to experiment with different cheeses and found that California Monterrey Jack acted and tasted more like the Mozzarella of long ago.
and if you use Pepper Jack it will give your pizza a very nice peppery bite......... Frank
#66
Big_g
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RE: Another Saturday, Another Pizza - PICS 2008/01/01 16:24:38 (permalink)
Well we did our Breakfast pizza this morning...and not to bad...here it is...store bought dough, sweetened salsa, REAL mozzerella, cooked hashbrowns, sausage gravy, sliced onion, sliced red pepper, crumbled bacon, diced ham,fluffy scrambled eggs, cheddar cheese and more mozzeralla..then about 11 minutes at 450*
Sauced


Cheesed


Topped Off


Golden Goodness


First Cut


Yum
#67
bbqjimbob
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RE: Another Saturday, Another Pizza - PICS 2008/01/04 04:50:39 (permalink)
Davydd- my wife showed me this from a Chef's catalogue. It may be the answer to your lack of a kitchen, and your inability to make pizzas at the time- Here's the link: http://www.chefscatalog.com/product/22607-cuisinart-convection-brick-oven.aspx

#68
John A
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RE: Another Saturday, Another Pizza - PICS 2008/01/04 08:15:30 (permalink)
quote:
Originally posted by bbqjimbob

Davydd- my wife showed me this from a Chef's catalogue. It may be the answer to your lack of a kitchen, and your inability to make pizzas at the time- Here's the link: http://www.chefscatalog.com/product/22607-cuisinart-convection-brick-oven.aspx


I wish you had not posted that, my wife is going to kill me.
#69
bbqjimbob
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RE: Another Saturday, Another Pizza - PICS 2008/01/04 09:08:24 (permalink)
quote:
Originally posted by John A

quote:
Originally posted by bbqjimbob

Davydd- my wife showed me this from a Chef's catalogue. It may be the answer to your lack of a kitchen, and your inability to make pizzas at the time- Here's the link: http://www.chefscatalog.com/product/22607-cuisinart-convection-brick-oven.aspx


I wish you had not posted that, my wife is going to kill me.


Now why would your wife kill you because of something I posted? Unless, of course, you... Ah, I get it- let me know how it works- if you're still alive, that is!
#70
Davydd
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RE: Another Saturday, Another Pizza - PICS 2008/01/04 09:10:42 (permalink)
quote:
Originally posted by bbqjimbob

Davydd- my wife showed me this from a Chef's catalogue. It may be the answer to your lack of a kitchen, and your inability to make pizzas at the time- Here's the link: http://www.chefscatalog.com/product/22607-cuisinart-convection-brick-oven.aspx



The oven is not the problem. I have an excellent oven and it is up and working. The problem is no kitchen counters or kitchen sink. We try to limit the amount of dishwashing right now because we have to use the laundry tub on the lower level of our house.
#71
Davydd
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RE: Another Saturday, Another Pizza - PICS 2008/01/04 09:13:54 (permalink)
quote:
Originally posted by sizz

I forgot to tell you folks why I don't use Mozzarella cheese on my pizzas............
Well, several years ago here on the west coast the Mozzarella cheese started to taste less and less like the type of Mozzarella cheese one would find in NY or Conn. .......... I began to experiment with different cheeses and found that California Monterrey Jack acted and tasted more like the Mozzarella of long ago.
and if you use Pepper Jack it will give your pizza a very nice peppery bite......... Frank

sizz,

In the past year I have graduated from using the Kraft low fat, low taste, packaged variety to a fresh Buffalo Mozzarella. It makes a lot of difference. You can't get that on the west coast?
#72
porkbeaks
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RE: Another Saturday, Another Pizza - PICS 2008/01/04 09:21:00 (permalink)
quote:
Originally posted by bbqjimbob

Davydd- my wife showed me this from a Chef's catalogue. It may be the answer to your lack of a kitchen, and your inability to make pizzas at the time- Here's the link: http://www.chefscatalog.com/product/22607-cuisinart-convection-brick-oven.aspx


This oven generated some discussion over on pizzamaking.com. Check[url='http://www.pizzamaking.com/forum/index.php/topic,5757.0.html']here[/url].

Also [url='http://www.brookstone.com/store/product.asp?product_code=578773']this[/url] one.
#73
CajunKing
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RE: Another Saturday, Another Pizza - PICS 2008/01/04 15:18:34 (permalink)
Big_g

You can come by and fix breakfast pizza for me anytime!!!!

I will trade you gumbo for pizza??
#74
Big_g
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RE: Another Saturday, Another Pizza - PICS 2008/01/05 18:15:44 (permalink)
Gumbo....YUM
Let's see, you're 4 hours north of me...if I run straight up I-75 and leave here at 2 a.m..........hmmmmmm!
#75
Big_g
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RE: Another Saturday, Another Pizza - PICS 2008/01/06 12:57:56 (permalink)
Well we did another one for dinner last night. Momma likes pepperoni...no sausage, burger, chicken etc. SO we did sauce, provolone, mozzerella, pepperoni, shredded mozzerella, shredded cheddar, and a handful of parmisan.

The results....
Sauced


Some Cheese


A little Pepperoni


More Cheese


Golden Goodness


Toasty Brown


YUM


Davydd...Thanks for getting me turned on to doing this again
#76
Davydd
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RE: Another Saturday, Another Pizza - PICS 2008/01/06 13:17:51 (permalink)
Big g, Fun isn't it? You're welcome.

I can't stand it anymore. We had Alaskan sausage links made with reindeer meat brought in directly from Anchorage by my sister-in-law for breakfast this morning. I let my wife know the remainder of the links were going into my next pizza. They were that good. So now with unfinished kitchen I will be soon working at a utility table set up in our great room.
#77
sizz
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RE: Another Saturday, Another Pizza - PICS 2008/01/06 14:05:14 (permalink)
quote:
Originally posted by Davydd
[sizz,

In the past year I have graduated from using the Kraft low fat, low taste, packaged variety to a fresh Buffalo Mozzarella. It makes a lot of difference. You can't get that on the west coast?
dd: ................ Buffalo Mozzarella ?? ...yes I can get it here on the west coast but I never gave it much thought because it looks like a "fresh" mozzarella which is not to my liking .... But you do have me wondering and I will give it a try next Friday. ...............
I also wonder if this is the mozzarella that Big_g was talking about when he said he uses REAL mozzarella.... what's real mozzarella?
#78
Big_g
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RE: Another Saturday, Another Pizza - PICS 2008/01/06 15:11:26 (permalink)
I used a whole milk mozzarella for the two pies I pictured and it made a real difference from the stuff they sell at the deli counter in the grocery store.
#79
Twinwillow
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RE: Another Saturday, Another Pizza - PICS 2008/01/06 15:22:44 (permalink)
Davydd, you are becoming an ACE pizza maker!
#80
Twinwillow
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RE: Another Saturday, Another Pizza - PICS 2008/01/06 15:26:20 (permalink)
Big_g and sizz, you two are right up there with davydd. Great pizzas, guys!
#81
Davydd
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RE: Another Saturday, Another Pizza - PICS 2008/01/06 15:57:21 (permalink)
Here is a history of Buffalo Mozzarella made from the milk of water buffalo.

http://www.mozzco.com/mozzhisty.html

It is a Naples thing and if you want an authentic tasting Margherita pizza I guess it is the thing to use. It is similar to the whole milk mozzarella Big g uses. It comes in a wrapped 6-8 oz or more round vacuum package and you slice it as Big g showed or cube it. It is much richer and better tasting than the shredded stuff sold for pizza that is often skim milk or 2%.

I've been happy with my crusts. I've been using King Arthur bread flour and seminola flour when forming the pizza. Next I want to try some Caputo 00 flour or King Arthur's equivalent. You don't find that kind in a general grocery store, not even Whole Foods or Trader Joes. I typically use red sauce sparingly so it has not been a big factor and it will be another 9 months before I can report about sauce from my own tomatoes.
#82
porkbeaks
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RE: Another Saturday, Another Pizza - PICS 2008/01/06 16:04:40 (permalink)
For more great pics of pizza by "our boys", don't forget the thread in the Pizza Forum titled[url='http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=17605&whichpage=1']Pizza Porn[/url]. It's interesting to note the different styles of our "pizzaioli". pb
#83
Davydd
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RE: Another Saturday, Another Pizza - PICS 2008/01/07 22:31:33 (permalink)
The[url='http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=17605&whichpage=1']Pizza Porn[/url] thread was a great one. I was a contributor there. I had started this one just to chronicle my Saturday night efforts but even I broke that rule. But, with more participants all the more fun here. I can't wait to make my reindeer pizza but I will try to hold off until Saturday night.
#84
LoveMyLab
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RE: Another Saturday, Another Pizza - PICS 2008/01/07 22:57:06 (permalink)
Davydd,

Thank you so much for posting this thread! I search for you on Sundays. Showed my beloved husband the tile 'pizza stone'. He will make one. I think his motivation came after viewing your mouth watering, superior, creative, and down right gorgeous creations!

When I look at those pictures I can taste and smell them. They look THAT good!
#85
Davydd
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RE: Another Saturday, Another Pizza - PICS 2008/01/08 18:28:53 (permalink)
Thank you LoveMyLab. This week will be a challenge but I can't wait until our kitchen is finished. The oven works. I went out and bought ingredients not counting the reindeer sausage I intend to use and the dough and my bill came to $14.15. I don't know if I will use all the ingredients I purchased but I wanted the flexibility to plan ahead.
#86
Davydd
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RE: Another Saturday, Another Pizza - PICS 2008/01/12 21:16:31 (permalink)
It's Saturday night and as promised I made a pizza under some rather adverse circumstances. I couldn't wait another 3 weeks for a completed kitchen because the inspiration for this pizza couldn't wait. Yep, reindeer sausage from Alaska. It is actually pork, beef and reindeer with a spicy hot flavor. After we ate two I said put the rest aside and I'll make a pizza.



As you can see since we have no countertops and limited space. The counter is a make shift piece of plywood that I had been using for many years in my office as an architectural model cutting board.



Here is the start of the dough. I taped down some wax paper since the plywood is not the cleanest of surfaces to work on.



After I formed to dough I transferred it onto a wood peel. Next I added my sauce made from organic tomato sauce, fresh chopped garlic, oregano, basil and red pepper.



Next I topped it with fresh basil leaves, baby spinach leaves, green onions and baby bella mushrooms.



Followed with 6 ounces of sliced up fresh mozzarella cheese the kind that comes in those vacuum packed balls, and the sliced reindeer sausgage.



I placed it in the 550 degree oven with a pre-heated pizza stone. 10 minutes later it came out of the oven. I went a extra 2 minutes because of the pile of ingredients.



The underside was just right. I could not have achieved this browning with our previous oven and the amount of ingredients stacked on top of the pizza. As you can see both top and bottom were baked to perfection.



Now I have to clean the stone since the pizza flowed over a bit including that little red glowing piece that looks like a nose.
#87
Big_g
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RE: Another Saturday, Another Pizza - PICS 2008/01/12 21:23:52 (permalink)
Looking good Davydd, glad to see you were able to work.
#88
UncleVic
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RE: Another Saturday, Another Pizza - PICS 2008/01/12 21:35:24 (permalink)
Looking good Davydd..
#89
Nancypalooza
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RE: Another Saturday, Another Pizza - PICS 2008/01/12 22:28:33 (permalink)
Davydd I think I'm gonna copy your tile 'stone' idea too. I'm going to ask a newbie question. We've bought pizza dough at the deli a couple times and tried making our own but I can't work it to save my life--it ends up too tough from too much flour, small and pathetic. Are you using a rolling pin, your fingers, what? Or is this subject dealt with in another forum?
#90
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