Hot!Another Saturday, Another Pizza - PICS

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Russ Jackson
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/09/08 12:09:17
quote:
Originally posted by porkbeaks

quote:
Originally posted by Russ Jackson

porkbeaks next time try supporting the pizza stone with a few bricks in the Weber. 6 in 1 tomatoes are the only way to go. Also try using this product 28oz Exclusivo Wild Porcini Sauce http://www.sciabica.com/magento/catalog/product/view/id/16/category/7/

It has alot of oil in it also so you can use it as is....Russ


You use this in addition to the 6 in 1? I noticed it contains eggplant, onions, porcini mushrooms and carrots. No tomatoes? pb


Without the 6 in 1. It is mixed up and smooth and I use it straight out of the can. Just make sure you mix it....Russ

You can make this with it also:
Wild Porcini Mushroom Lasagna
• 2 eggs
• Two 15-ounce containers part-skim ricotta cheese
• 3/4 pound handmade fresh mozzarella cheese, cut in half, hand-shredded
• 1/2 cup fresh grated Parmesan cheese, divided
• 1/2 cup fresh parsley, minced
• 1 teaspoon salt
• Black pepper to taste
• One 28-ounce can Wild Porcini mushroom sauce (olive oil naturally comes to the top; stir sauce before using)With 1 lb Itallian Sausage Ground added (Pre-Browned but not overcooked)
• 9 lasagna noodles, uncooked
In a large bowl, lightly beat eggs. Add ricotta, half of the mozzarella, 3/4 of Parmesan, parsley, salt and pepper. Mix until fully combined. Spoon one cup of Wild Porcini sauce into a 13- x 9-inch (3-quart) baking dish. Top sauce with 3 uncooked lasagna noodles in a single layer. Spread — for ease and even distribution, use your hand — one-third of the ricotta mixture over the noodles. Top the ricotta with one cup of sauce, then top sauce with 3 noodles and another layer of the ricotta mixture. For the uppermost layer, top ricotta mixture with 3 noodles, the remaining ricotta mixture and the remaining mozzarella. Sprinkle Parmesan over mozzarella and top with remaining sauce. Cover and bake in a preheated 350 oven for 45 minutes. Remove cover and bake for 15 to 30 minutes more. Depending upon oven and cooking vessel. If you have cooked alot of Lasagna you know what I mean. You might want to cook it as high as 375 degrees. Allow lasagna to cool for 15 minutes before serving.
porkbeaks
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/09/18 09:18:11
It wasn't Saturday night nor was it, what I consider, a real pizza, but here are a couple pics of my very first attempt at a Chicago deep-dish. A pound of sliced Polly-O whole milk mozz on the bottom, second layer is a pound of Italian sweet sausage covered with ulta-thin slices of Boar's Head pepperoni and a generous grating of Grana Padano, and topped with a simple sauce of 6 in 1 crushed tomatoes with chopped fresh garlic, 1/2 tsp. of Turkish oregano, a pinch of red pepper flakes, and fresh basil. Aside from much more oil and yeast, the dough is similar to my usual. It didn't last long with 4 adults and was enjoyed by all. Next time, I'll use more cheese, more meat, and a tad less sauce. pb



acornlover
Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/09/18 09:24:11
I like it!!!
ann peeples
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/09/18 09:32:55
Good try!!Sounds and looks fantastic to me!
Rusty246
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/09/18 09:51:07
I made my first pizza Saturday, another Monday. Okay, I bought the dough from the bakery at Publix, I cheated. BUT, I made my sauce, I fried up my hot italian sausage. It was a pepperoni, sausage, mushroom(fresh)and extra cheese. I have no pizza stone, I have no peel, just a regular ol' pizza pan. I baked it @450 on the bottom rack in my oven for 10 minutes then moved it up to the middle rack for an additional 10-12 minutes. I was overall satisfied with the results except for the crust being a bit on the soggy side. The crust around the egde was great. I'm trying to acheive a "thin and crispy" style. Any ideas?
AlDente
Hamburger
RE: Another Saturday, Another Pizza - PICS 2008/09/18 10:07:57
I once made a deep dish pizza, got the recipe out of magazine called Cuisine at Home. Made the pizza in a cast iron pan, it came out great!
porkbeaks
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/09/18 10:15:59
quote:
Originally posted by Rusty246

I made my first pizza Saturday, another Monday. Okay, I bought the dough from the bakery at Publix, I cheated. BUT, I made my sauce, I fried up my hot italian sausage. It was a pepperoni, sausage, mushroom(fresh)and extra cheese. I have no pizza stone, I have no peel, just a regular ol' pizza pan. I baked it @450 on the bottom rack in my oven for 10 minutes then moved it up to the middle rack for an additional 10-12 minutes. I was overall satisfied with the results except for the crust being a bit on the soggy side. The crust around the egde was great. I'm trying to acheive a "thin and crispy" style. Any ideas?


In my opinion, nothing will improve the crispiness of your pizza more than a good quality stone and preheating that stone in your oven at the highest possible temperature. I can set mine for 550 and, after the oven reaches that temp, I let it go for an hour before putting the pizza in. Mine usually cook in about 5-7 minutes staying on the stone on the bottom rack for the whole time. While any stone is better than none, I have found the Fibrament version to be far and away the best. Read about it[url='http://www.bakingstone.com/'][/url] here. Also, making your own dough is a big step up, but that's for after you get a stone. pb
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/09/18 15:26:41
I had made a Saturday night deep dish pizza but it wasn't reported in this thread. Here it is...

http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=18302
doggydaddy
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/09/25 19:24:54



Home made sausage, pepperoni and mushroom.



I made enough dough for two pies and decided to make stromboli.





mark
ann peeples
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/09/25 19:42:56
Oh my God, doggydaddy-fantastic !!!!!!
CCinNJ
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/09/26 14:34:37
Wow!

Stromboli was so popular in the 80's. My Mom went the frozen route, and it was my dinner at least once a week, as a teenager.

She still picks up a few frozen Strombolis, and brings them for Thankgiving. That is really the only time of the year I enjoy the Stromboli memories of my youth.
shunt
Junior Burger
RE: Another Saturday, Another Pizza - PICS 2008/09/28 14:07:28
I gained 5lbs just reading this thread...... I'm starvin' marvin..
doggydaddy
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/10/05 11:50:06

I was going to make a foccacia, but I cannot make any type of flat bread without thinking of one thing, pizza. There have been photos and discussion about thick crusted pizza from New Jersey and the Pennsylvania regions. I felt like trying something different. I wanted to make it with oven roasted tomatoes and here is one can on the tray and one roasted and reduced can in the bowl. I did use garlic, S&P, herbs, olive oil and a pinch of sugar.


I spread a little sauce...


The roasted tomatoes with bulk sausage that I seasoned and then, the cheese.



Here is the finished pie. It's a winner.


mark


ann peeples
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/10/05 12:15:26
Mark-another fine looking invention!! What kind of sausage do you use?
doggydaddy
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/10/05 12:42:44
quote:
Originally posted by annpeeples

Mark-another fine looking invention!! What kind of sausage do you use?


I just found a local butcher that I wish I knew about sooner. They grind their own. This was their sweet, and I used some of it in the previous pizza and stromboli, but it was very mild and needed some kicking to get it ticking...

mark
leethebard
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/10/05 23:45:31
Mark, that's a keeper....I can smell that sausage from here!!!!
rebeltruce
Double Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/11/06 06:59:08
I didn't realize this thread was one of those ongoing post a pic threads, I'd like to join the party.....here are a couple photos of a couple pies I've made semi recently....

This was a 48 hour ferment time in the fridge...



My friend had just moved into a new place with a nice new gas oven I thought I'd give his oven a try and see how hot we could get it. I forgot to bring one of my stones, so we baked the pies on his perforated pan. Turned out surprising well, but I think they would have been better if I would have brought a stone over.

Dressed and ready for the oven..



Ready to slice....



One more, baked at my buddies place



A slice in hand.....



Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/11/06 10:34:49
Welcome to the gang RebelTruce. Just one condition. You have to confine your pizza making to Saturday night (or lie).

I've got to get back in the pizza making groove. I put down 700 square feet of porcelain tile this past summer and gave myself a bad case of carpel tunnel syndrome in my left hand to where at first I could not even type, write or grip with my left hand and I am left handed. It is just now starting to come back to full function again. Repetitive motion with a trowel completely reprogrammed my forearm and hand muscles. So my pizza making this fall has been non-existent.
leethebard
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/11/06 10:56:23
And your posts have been missed, Davydd...hope you are now feeling well!!!!
Theedge
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/11/18 09:10:29
Here is one from last weekend. BBQ chicken with red onions and calamata olives.

porkbeaks
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/12/13 10:11:32
I made these last night. The first is 6in1 base red sauce, Polly-O mozz, black olives, soppressata, diced Spanish dried chorizo, and a generous grating of Grana Padano.









The second one is a spinach, bacon, garlic, mozz mixture spread over a light coat of white sauce. I popped this one in the freezer to be enjoyed during football tomorrow.



leethebard
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/12/13 13:02:40
I like the chorizo idea...and that spinach pie looks perfect!!!!
porkbeaks
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/12/13 13:48:08
quote:
Originally posted by leethebard

I like the chorizo idea...and that spinach pie looks perfect!!!!


I've tried the chorizo before, starting with the uncooked sausage, splitting and breaking it up, then browning in a pan before using. It was pretty darned good, but this Spanish stuff is way better. I ordered the "mild" version and use (on pizza) like pepperoni.

The spinach pie is one I've been tinkering with for about a year. When we were still in Vero Beach,[url='http://www.switchboard.com/detail.htm?KW=cap%27s+Pizza&LO=Vero+Beach+FL&SD=&PARMAPI=SRC%3Dswbdaff20022%26sessionId%3DD72EF7D737196BBBE7D0FEA878C03D83%26C%3Dcap%2527s%2BPizza%26PS%3D10%26STYPE%3DS%26L%3DVero%2BBeach%2BFL%26XSL%3Doff%26EG%3D1%26RR%3D10%26AL%3D%26LID%3D0098863493%26display%3D1%26map.x%3D212%26map.y%3D125%26level%3D8%26lat%3D027590262%26lng%3D-080414180%26POI1lat%3D027590262%26POI1lng%3D-080414180%26POI1name%3DCap%2527s%2BPizza%26streetaddress%3D725%2B27th%2BAvenue%2BSouthwest%26city%3DVero%2BBeach%26state%3DFL%26zip%3D32968%26SWB%3D1']Cap's Pizza[/url] was the place to go for a spinach/garlic/bacon pie. They absolutely won't tell you anything about the recipe and that's the way it's been for 30+ years. My version is almost there; I still need to work on balance (not too much spinach, not too little garlic, etc.), but some recent guests from Vero declared my version even better. Well, the crust, sure. pb
ann peeples
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/12/13 15:28:58
Question for you, porkbeaks-How do you get the crust nice and brown like that?I noticed you used a pizza screen-but what temp is your oven??? By the way-great looking pies!!!
Twinwillow
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/12/13 15:55:51
Please! Stop this madness! Ya'll are driving me insane with pizza envy!
porkbeaks
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/12/13 16:17:07
quote:
Originally posted by annpeeples

Question for you, porkbeaks-How do you get the crust nice and brown like that?I noticed you used a pizza screen-but what temp is your oven??? By the way-great looking pies!!!


First off, that screen you see is what I cool the pie on when it comes out of the oven. I don't cut it for 3 or 4 minutes. The pizza is cooked directly on a Fibrament stone on bottom shelf of a 550 degree oven (preheated for 1 hour after the oven reaches 550). It cooks for 5 to 7 minutes. The browning just happens but may be helped by the small amount of sugar (sorry, LeetheBard) in my dough. Thanks for the compliments. pb
ann peeples
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/12/13 17:02:05
Thanks-will be bringing out the stone tonight-great advice on preheating the stone...
leethebard
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/12/13 22:23:50
quote:
Originally posted by porkbeaks

quote:
Originally posted by annpeeples

Question for you, porkbeaks-How do you get the crust nice and brown like that?I noticed you used a pizza screen-but what temp is your oven??? By the way-great looking pies!!!


First off, that screen you see is what I cool the pie on when it comes out of the oven. I don't cut it for 3 or 4 minutes. The pizza is cooked directly on a Fibrament stone on bottom shelf of a 550 degree oven (preheated for 1 hour after the oven reaches 550). It cooks for 5 to 7 minutes. The browning just happens but may be helped by the small amount of sugar (sorry, LeetheBard) in my dough. Thanks for the compliments. pb



No problem...if it tastes as good as it looks...we'll let that small amount of sugar go!!!!
Twinwillow
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/12/13 23:30:58
quote:
Originally posted by porkbeaks

quote:
Originally posted by Rusty246

I made my first pizza Saturday, another Monday. Okay, I bought the dough from the bakery at Publix, I cheated. BUT, I made my sauce, I fried up my hot italian sausage. It was a pepperoni, sausage, mushroom(fresh)and extra cheese. I have no pizza stone, I have no peel, just a regular ol' pizza pan. I baked it @450 on the bottom rack in my oven for 10 minutes then moved it up to the middle rack for an additional 10-12 minutes. I was overall satisfied with the results except for the crust being a bit on the soggy side. The crust around the egde was great. I'm trying to acheive a "thin and crispy" style. Any ideas?


In my opinion, nothing will improve the crispiness of your pizza more than a good quality stone and preheating that stone in your oven at the highest possible temperature. I can set mine for 550 and, after the oven reaches that temp, I let it go for an hour before putting the pizza in. Mine usually cook in about 5-7 minutes staying on the stone on the bottom rack for the whole time. While any stone is better than none, I have found the Fibrament version to be far and away the best. Read about it[url='http://www.bakingstone.com/'][/url] here. Also, making your own dough is a big step up, but that's for after you get a stone. pb


Thanks for the Fibrament info. I'm going to replace my old (thin) stone with a Fibrament 3/4" thick stone.
porkbeaks
Double Chili Cheeseburger
Re:Another Saturday, Another Pizza - PICS 2008/12/19 10:06:44
If Saturday night is pizza night, then I guess Thursday has become Stromboli night. This one is shaped like a calzone, but the filling is more stromboli-like. I used a dough made for (2) 12" thin pizzas. Each one was shaped to a 12" "circle" and a mixture of sauteed mushrooms (button & crimini), green peppers, garlic, and onions (lightle sauteed), thinly sliced sopressata and pepperoni, minced Spanish chorizo, cheese (mozz & parmesan) was scattered over 1/2 of each. A brushing of egg wash and into a preheated 450 oven with the Fibrament stone on the middle shelf. They cooked for about 10-12 minutes and, considering this was my first attempt, I think they came out pretty darn good. Next time, I'll be spreading the filling farther to the edge to avoid the empty crust area. It was still mighty good dipped into the dish of accompanying red sauce. Also, a slightly hotter oven.  pb
 

 
 
Davydd
Sirloin
Re:Another Saturday, Another Pizza - PICS 2008/12/19 10:26:44
That stromboli is looking mighty fine, Porkbeaks. What exactly is the difference between a calzone and stromboli?

Boy, I am going to have to get back in the swing of things. I've dropped off on pizza making with so many things going on. Come to think of it we have been busy just about every Saturday night lately going out and stuff.
leethebard
Sirloin
Re:Another Saturday, Another Pizza - PICS 2008/12/19 10:26:47
ooooo, that looks good...and the mix of fillings sounds great...love the combo of peperoni and chorizo!!!!Great idea!!
porkbeaks
Double Chili Cheeseburger
Re:Another Saturday, Another Pizza - PICS 2008/12/19 10:40:24
Thanks for the compliments!

Davydd - There is a lot of disagreement on what the difference is. In my experience, a calzone is turnover shaped and contains mostly cheese (usually mozz & ricotta). A stromboli can contain anything found on a pizza and (many times) shaped like a giant egg roll. With both types, the sauce is served on the side.

Lee - It really is a great combo. I used the mild version of chorizo so it wasn't too spicy. The soppressatta is wonderful if you get a quality brand. The first time I used  it I bought Boar's Head and wasn't that impressed.

  
myterry2
Double Cheeseburger
Re:Another Saturday, Another Pizza - PICS 2008/12/19 10:57:00
You definitely need to open a pizza place!
leethebard
Sirloin
Re:Another Saturday, Another Pizza - PICS 2008/12/19 11:02:54
myterry2

You definitely need to open a pizza place!


And I'd be a regular customer!!!!!!!
porkbeaks
Double Chili Cheeseburger
Re:Another Saturday, Another Pizza - PICS 2008/12/19 11:15:03
If I ever opened a pizza joint, it would have the hours of some of the BBQ places down here. "Open Thursday & Friday (maybe) from whatever hour I make it in and closing whenever I get the urge to go home". Sounds like WAY too much work for this lazy guy. Why do you think I use a bread machine to make my dough?  pb
Davydd
Sirloin
Re:Another Saturday, Another Pizza - PICS 2008/12/27 21:01:54
Another Saturday...and finally I got back in the pizza making groove. Tonight I made a Jambalaya pizza. I made my dough as usual from scratch. Then I made a sauce with one can of tomato sauce, Uncle Ben's Ready Serve Cajun Rice and some Jambalaya spices. I thinly sliced one Andouille sausage, browned a cut up chicken breast with thyme and set aside a dozen or so de-tailed pre-cooked shrimp. I spread the sauce liberally on the dough but did not use it all, added the three meats, some onion and green pepper, and then added 8 oz. of fresh mozzarella cheese.

Here is the prep before adding the cheese


Here is the pizza out of the oven

leethebard
Sirloin
Re:Another Saturday, Another Pizza - PICS 2008/12/28 07:37:44
Wow,Davydd,
    What a great Idea...I've had potato on pizzas lots of times, but never rice...and the rice mixed with the tomato sauce as a base is just perfect....I've got to try this!!How did it go over?
Davydd
Sirloin
Re:Another Saturday, Another Pizza - PICS 2008/12/28 10:47:25
It was very good and VERY filling. I laid off the cayenne. It was not quite as hot and spicy as I would have preferred in deference to my spouse.

I had been thinking about this ever since last Christmas when my son-in-law made Jambalaya.
mar52
Sirloin
Re:Another Saturday, Another Pizza - PICS 2008/12/28 12:43:23
Nice looking and a terrific vehicle for jambalaya.

I could eat it with my hands!
Navy_Brat913
Cheeseburger
Re:Another Saturday, Another Pizza - PICS 2009/01/04 22:13:07
I hate you all!!!  Trapped in a hotel room while I look for a place to live....no cooking:(

Can't wait to post my own pizza pics once I have an apartment here in Seattle......meanwhile I dream of homemade pizza!
leethebard
Sirloin
Re:Another Saturday, Another Pizza - PICS 2009/01/04 22:14:51
Best of luck finding that perfect place...and looking forward to that pizza photo!!!!
bbqjimbob
Cheeseburger
Re:Another Saturday, Another Pizza - PICS 2009/01/04 23:29:44
It's been a while since I've made a pizza, but I finally got around to making one yesterday. I decided to make a deep dish pizza this time. I layered the toppings, from the crust up, as follows: provolone, sweet Italian sausage, mushrooms, onions, and pepperoni, topped with the sauce. It turned out pretty good. As soon as it came out of the oven, I shredded some Parmesan on top of it.

Here is the pizza prior to baking.



Here it is once it was done.



Here's a pic of the pizza once I cut a slice. BTW- the red fingernails are not mine!



And finally, here's a slice just for you!


Baah Ben
Filet Mignon
Re:Another Saturday, Another Pizza - PICS 2009/01/05 00:23:41
We went to Gino's in Chicago several years ago.  We ordered a small deep dish pie and we had to leave half of it..It was so filling.

It was different and the ingredients were first rate.  But, we like thin crust pizza.
bbqjimbob
Cheeseburger
Re:Another Saturday, Another Pizza - PICS 2009/01/05 01:02:48
Baah Ben

We went to Gino's in Chicago several years ago.  We ordered a small deep dish pie and we had to leave half of it..It was so filling.

It was different and the ingredients were first rate.  But, we like thin crust pizza.


I agree completely! We prefer thin crust pizza, more like New York style, as opposed to Chicago style. I had always made thin crust pizzas, and wanted to try the deep dish style. It was really good, just not our preference. It is filling- I didn't finish my piece.
Nancypalooza
Filet Mignon
Re:Another Saturday, Another Pizza - PICS 2009/01/05 12:30:01
Beaautiful jim bob!
porkbeaks
Double Chili Cheeseburger
Re:Another Saturday, Another Pizza - PICS 2009/01/05 12:47:11
I'm definitely in the thin-crust camp, but I sure wouldn't turn down a slice or three of that deep-dish.   pb
bbqjimbob
Cheeseburger
Re:Another Saturday, Another Pizza - PICS 2009/01/09 03:01:06
porkbeaks

I'm definitely in the thin-crust camp, but I sure wouldn't turn down a slice or three of that deep-dish.   pb


Thanks for the good words- however- if you could eat 3 slices of this pizza, you are a better person than I! The 10" pizza fed my wife and me for dinner 2 nights! And now, in a shameless attempt for attention and the admiration of all you RF bakers- here are 2 pics of the French bread I recently made- one w/ sesame seeds, the other w/ poppy seeds.






post edited by bbqjimbob - 2009/01/09 06:32:36
ayersian
Double Cheeseburger
Re:Another Saturday, Another Pizza - PICS 2009/01/10 13:09:34
These pizzas look amazing -- I wish I were half the chef that you all are!  So inspired, here are two recent pies that I was particularly proud of:

(1) Last month, I wanted a hearty sausage pizza with really strong Kalamata olives.  I found the olives first at the grocery and also saw fresh mozz and artichoke hearts, so I skipped the sausage and decided on a full veggie pie instead.  Wheat crust from the grocery, extra sauce, hot cherry peppers, and a sprinkle of oregano later, it was ready:


And the after shot:


I put few cherry peppers on this time, because last time it was too spicy.  This pie was thick, saucy, and close to perfection.

Inspired by a similar pie from Corner Grille in Worcester, Mass., I attempted my first Chicken Curry Pizza.  Store-bought wheat naan served as the crust, and I used a jar red curry sauce, Trader Joe's Curry Chicken (pan-fried and chopped), roasted red peppers, scallions, and shredded mozz.  Into the oven for 12 minutes:


And piping hot and ready to eat:


This was fabulous!  The curry chicken was so savory and really set off this pie.  My friend Dan couldn't believe how good it was.  Maybe a little cumin sprinkled on top next time...but this was a winner.  Thanks to Davydd and all of you for the encouragement!    Chris
porkbeaks
Double Chili Cheeseburger
Re:Another Saturday, Another Pizza - PICS 2009/01/10 13:33:46
Fantastic looking pies, Chris. I'm looking to make an artichoke white pizza myself one of these days.   pb
ann peeples
Sirloin
Re:Another Saturday, Another Pizza - PICS 2009/01/10 13:43:03
As always, everyones most recent efforts look spectacular!!!
Shara
Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2009/01/10 21:15:47
Boy Davydd that pizza looks delicious! I make all our own pizza, too, from crust to sauce (but not the cheese lol, I still buy that ready made). I'm originally from New Jersey and up here in Maine, well they do a great lobster roll, but pizza...not so much. I'm wondering what ratio of that high gluten flour to regular bread flour you use. I'd like to give that a try. Also, the crust on that baby of yours looks perfect. I like a thin crust pie and have only been able to achieve that effect using a pizza screen directly on the stone. Thanks for the inspiration!
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2009/01/10 22:39:32
Shara, I quit using high gluten flour when I had one dough ball absolutely refuse to stretch out. So I decided to keep it simple and only use regular bread flour. My pizzas have gone from thin crust now that I look back in this thread to the more thick puffy crust on the stone. My wife would like me to get back to thin crust. I might try that the next time.

One thing I have done in regard to cheese is I quit using those prepackaged grated cheeses. I usually buy those vacuum packaged round mozzarella cheese balls. 100% cheese will not burn as bad as that grated stuff that has fillers in it to keep it from clumping together. It tastes better too.
Shara
Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2009/01/11 13:46:28
Davydd

Shara, I quit using high gluten flour when I had one dough ball absolutely refuse to stretch out. So I decided to keep it simple and only use regular bread flour. My pizzas have gone from thin crust now that I look back in this thread to the more thick puffy crust on the stone. My wife would like me to get back to thin crust. I might try that the next time.

One thing I have done in regard to cheese is I quit using those prepackaged grated cheeses. I usually buy those vacuum packaged round mozzarella cheese balls. 100% cheese will not burn as bad as that grated stuff that has fillers in it to keep it from clumping together. It tastes better too.


I use those mozzarella balls, too! There's a brand here in Maine called Bella Rosa that tastes very close to the fresh homemade stuff I used to get in Jersey. It's more expensive (not much really), but there's a big difference in taste imo. And the pizza screen on a stone enables me to get a really thin crispy crust like the Jersey pies I so love. Maybe your wife will get you one for your next birthday. ;)
 
I have to go through this whole thread. The few pages I saw are very inspiring. (And they make me hungry!)
porkbeaks
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2009/01/14 14:50:53
Last night's dinner. My best spinach/mozz/bacon/garlic yet. Started in a 17x12 pan in 500 oven on stone for about 10 minutes. Then slid it out of the pan for 1-1/2 mins. browning directly on the stone.  pb
 
 
 
 
 
 
leethebard
Sirloin
RE: Another Saturday, Another Pizza - PICS 2009/01/14 15:33:03
Oh my God,that's beautiful.....I'm drooling!!!!!!
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2009/04/04 19:23:06
Tonight's Pizza: Proscuitto, Italian salame, onion, kalamata olives, olive oil, red sauce, fresh basil, cherry tomatoes, mozzarella cheese, provolone cheese. This is the first time I baked a pizza on a 16" screen, not on a pan or directly on a stone. It came out just right. Crust was very thin and crispy yet could fold.



Foodosaurus
Double Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2009/04/04 19:40:28
That is truly a masterpiece....
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2009/04/05 19:08:50
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!


sk bob
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2009/04/06 21:59:46
stromboli, we can't make round pizzas




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