Hot!Another Saturday, Another Pizza - PICS

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leethebard
Sirloin
RE: Another Saturday, Another Pizza - PICS 2009/04/06 22:53:29
Oh Davydd,That margherita is making me drool....another masterpiece...e-mail me a piece!!!
doggydaddy
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2009/04/07 12:12:39
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
Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2009/04/08 17:57:56
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
Junior Burger
Re:Another Saturday, Another Pizza - PICS 2009/04/08 19:49:07
This entire thread is amazing.
 
Davydd, I'll see you this Saturday. What time works for you? ;)
grill_IT
Junior Burger
Re:Another Saturday, Another Pizza - PICS 2009/06/02 20:25:14
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
Sirloin
RE: Another Saturday, Another Pizza - PICS 2009/06/02 21:07:20
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
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2010/05/11 11:06:43
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
Sirloin
RE: Another Saturday, Another Pizza - PICS 2010/05/11 19:37:36
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
Sirloin
RE: Another Saturday, Another Pizza - PICS 2010/05/11 19:42:24
Maybe I should start making pizzas again.

Had a little bump in the diet road and kind of slacked off on rich eating.
leethebard
Sirloin
RE: Another Saturday, Another Pizza - PICS 2010/05/11 20:57:23
Davydd,
    Sure miss those posts!!!!!
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2010/05/13 12:53:44
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
Sirloin
RE: Another Saturday, Another Pizza - PICS 2010/05/13 12:59:49
OK, my photos are back. I upgraded for a year.
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2010/05/15 19:58:10
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
Filet Mignon
RE: Another Saturday, Another Pizza - PICS 2010/05/15 22:14:02
I am all over this pizza...it looks to be as good as it can get!
quijote
Double Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2010/05/15 23:17:26

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
Sirloin
RE: Another Saturday, Another Pizza - PICS 2010/05/16 01:00:45
That is a work of art...and you,my man, are an ARTIST!!!
agnesrob
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2010/05/16 09:27:38
Just breathtaking Davydd
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2010/05/16 14:41:01
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
Sirloin
RE: Another Saturday, Another Pizza - PICS 2010/06/05 14:46:31
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
Filet Mignon
RE: Another Saturday, Another Pizza - PICS 2010/06/05 15:37:26
Anxiously awaiting your post! 
leethebard
Sirloin
RE: Another Saturday, Another Pizza - PICS 2010/06/05 17:41:45
Can't wait to see what you've cooked up!!!!
ynotryme
Double Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2010/06/05 19:14:15
I make my dough with a bread maker but with distilled water and honey instead of sugar, and kosher salt
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2010/06/05 20:03:50
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
Sirloin
RE: Another Saturday, Another Pizza - PICS 2010/06/06 00:34:35
Very different...creative....and yes, I'd love a slice!!!!!
TnTinCT
Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2010/06/06 07:50:40
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
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2011/01/08 16:06:29
Bump - Making pizza tonight and need this most excellent thread for info.
Twinwillow
Sirloin
RE: Another Saturday, Another Pizza - PICS 2011/01/08 19:16:10
Stop it. You're killing me!
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2011/01/23 21:16:06
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
Sirloin
RE: Another Saturday, Another Pizza - PICS 2011/01/23 21:20:05
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
Sirloin
RE: Another Saturday, Another Pizza - PICS 2011/01/23 21:22:00
Davydd,  I just love your attention to detail.
 
 
ann peeples
Sirloin
RE: Another Saturday, Another Pizza - PICS 2011/01/24 05:36:28
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!
agnesrob
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2011/01/24 06:55:47
Davydd, Just beautiful! Wish I had a slice of that right now!
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2011/01/24 10:41:27
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...

ann peeples
Sirloin
RE: Another Saturday, Another Pizza - PICS 2011/01/24 14:09:30
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!!
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2011/01/26 20:12:22
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.

leethebard
Sirloin
RE: Another Saturday, Another Pizza - PICS 2011/01/26 20:47:49
Another classic...Oh is there anything better than fresh basil!!!!
ann peeples
Sirloin
RE: Another Saturday, Another Pizza - PICS 2011/01/26 21:14:02
Gorgeous, just gorgeous.
fishtaco
Double Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2011/01/27 15:13:53
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?!?!?!!?

Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2011/01/27 16:41:42
May is breaded pork tenderloin sandwich pursuit primetime.
Sundancer7
Fire Safety Admin
RE: Another Saturday, Another Pizza - PICS 2011/01/27 16:48:27
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
WarToad
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2013/07/09 15:17:01
Bumping this thread for Davydd pizza info.  Making pizza this weekend and need to bone up.
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2013/07/09 16:07:06
I've made a few since and I am kind of getting pizza faced.
 

Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2013/07/09 16:52:01
One of my recent pepperoni pizzas from June. I'm still baking in an electric oven.
 

ann peeples
Sirloin
RE: Another Saturday, Another Pizza - PICS 2013/07/09 19:24:11
So glad you are back with the pizza pics! Yum!
CajunKing
Sirloin
RE: Another Saturday, Another Pizza - PICS 2013/07/09 21:38:08
Ann I agree the world needs more pizza
 
Bring them on Davydd
Twinwillow
Sirloin
RE: Another Saturday, Another Pizza - PICS 2013/07/10 00:04:21
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.


A true epicurean work of art.
leethebard
Sirloin
RE: Another Saturday, Another Pizza - PICS 2013/07/10 06:55:26
Twinwillow

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.


A true epicurean work of art.

Yep, that's the way it's done
post edited by leethebard - 2013/07/10 06:57:13
WarToad
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2013/11/18 15:08:33
I know you guys are sick of me bumping this thread, but I want it at the top to show a pizza loving friend of mine. There's some priceless information in here, as well as inspiration.
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2013/12/30 22:27:30
I got a Breville Crispy Crust Pizza Maker for Christmas. It makes 12" pizzas and heats to 660 degrees and you bake on a stone. In a hurry to try it, I had a six day left over batch of pizza dough past its prime in the fridge and some of those mozzarella snack sticks. It wasn't the best list of ingredients but being Christmas I had few options. This is my first pizza with it. More to come later.
 

WarToad
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2013/12/31 11:16:50
Davydd 
Breville Crispy Crust Pizza Maker


Interesting.  I'm always a little skeptical about those uni-tasker appliances.  When you've put it through it's paces let us know your thoughts.
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2014/01/08 20:31:56
I got a chance to use my Christmas present again, the Breville Crispy Crust Pizza Maker I mentioned previously. This is what it looks like.



I followed their directions recommending the use of parchment paper which I will get into. The pizza maker comes with a recipe book but I went with my own. I made enough dough for two pizzas of about 12” in diameter. My recipe was as follows:

300 gr Bread flour
195 gr filtered water (65% hydration)
8 gr salt
1.5 gr dry active yeast
1 tbs olive oil
Pinch of sugar

I warmed the water to slightly over body temperature, added the yeast and a pinch of sugar, stirred and let it sit for 10 minutes. That way I can tell if my yeast is active or not. The sugar is just a catalyst starter for the yeast to feed on.

In a mixing bowl I added the flour and salt. Then I poured in the water and hand mixed until the water was fully absorbed into the flour. Then I used a hand held mixer for about 8 minutes until the dough was smooth. I added the olive oil while mixing. I sometimes hand knead but didn’t this time. I don’t own a stand mixer. I separated the dough into two balls that weighed about 257 grams each which is a little over 9 oz. each, put them in bowls covered with plastic wrap and let them rise for about 1-1/2 hours. Punched them down and let them rise a second time.

Next I cut parchment paper using the stone as a template.

I made the crust on the counter just a tad smaller than the parchment paper. When shaped I lifted it and put it on the parchment paper.

To prep the pizza I brushed some olive oil on the dough, added my pizza sauce which this time was Muir Glen Organic pizza sauce. I sprinkled some fresh dried oregano and basil, added some chopped onion, a little bit of chopped garlic, about 5 oz. of sliced fresh mozzarella cheese, some pre-browned Italian sausage, some fresh mushrooms and some sliced kalamata olives.

The first prepped pizza


I had pre-heated the pizza maker to its maximum temperature which was suppose to be 660 degrees F. for about 30 minutes while prepping the pizzas.

With the parchment paper it was easy to use a peel to slip the pizza on the stone. After 2 minutes I yanked the parchment paper out from under the pizza and let it finish baking directly on the stone.

This is what the parchment paper looked like after 2 minutes. It burns above 420 degrees so had to come out.


I baked the pizza for a total of about 7-8 minutes. This is how the first pizza looked.


This is how the bottom of the crust turned out.


The second pizza was the prepped the same as the first. About 4 minutes into baking I added some sliced tomatoes and this is how the second pizza came out.


All in all I was pretty satisfied. The crust turned out superb in my opinion. Using the parchment paper made it a lot cleaner in that I had no loose flour  normally used to slide a pizza off a peel to clean up in the pizza maker and the stone stayed cleaner. You have to be careful not to pile on the ingredients too high so they don’t touch the upper lid heating coil. 9 to 10 oz. dough balls are just about the right size. Of course you are limited to personal size 11-12” diameter pizzas. The pizza maker performed as advertised. It seems well built. This is what I get spending too much time looking at it in Williams Sonoma in front of my wife.
post edited by Davydd - 2014/01/08 20:38:12
hatteras04
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2014/01/08 22:47:03
It got a pretty good review in serious eats. Tempting

http://slice.seriouseats....tertop-pizza-oven.html
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2014/01/08 23:15:13
That was a pretty good review. I hadn't seen it before. Not that it would do many any good now that have have the pizza maker.
 
It did corroborate what I discovered. So, that's a relief.
 
Thanks
leethebard
Sirloin
RE: Another Saturday, Another Pizza - PICS 2014/01/09 01:02:45
Looks like fun...and the results look great. You did a great job,Pizza Chef!!
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2014/01/12 11:28:33
On my third venture with the electric table top Breville Pizza Maker I made four dough balls of which two I froze for a future test. The pizza I made this time was a three cheese pepperoni pizza.
 

 
The cheeses I used were my usual fresh sliced mozzarella, some shaved parmesan and grana padano, a rather expensive hard Italian cheese I bought on impulse that sold for $17.99/lb. Here is the prepped pizza ready for the pizza maker.
 

 
This time I prepared my parchment paper by using the pizza stone as a tracing template and then cutting the paper with scissors. Using the template I was able to stretch the pizza to about 11" gauged as you can see by the notch handles of the stone. Again after two minutes I took tongs and pulled the paper out from under and finished baking for a total of 8 minutes. The dough balls were about 7 ounces each.
 
I mixed the dough and then separated it into 4 balls after a 1-1/2 hour rise. I was testing a new hand mixer and 800 ounces of dough is about a maximum you can hand mix in a bowl. I don't own a stand mixer. Here are the left over dough balls in the freezer waiting for another day. They say you can freeze up to 3 months. That is nooo... problem.   They also say that water hydrates (chemically bonds) with the flour so will not crystalize and damage the dough. The yeast just happily hibernates and quits fermenting and will come back alive when warm. This is my first freezing experiment so more later.
 

leethebard
Sirloin
RE: Another Saturday, Another Pizza - PICS 2014/01/12 11:32:59
I think you've got it!!!,,,,and I don't think I've ever had grana padano,that I can remember. Is it an extra sharp eating cheese, or one more for grating?
porkbeaks
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2014/01/12 11:39:11
From the iGourmet website

ABOUT GRANA PADANO CHEESE

Shop Online for Grana Padano Cheese, Find Recipes
Buy Grana Padano Cheese online from igourmet.com! Please visit our online store and go shopping at the number one imported food delivery service in the USA. Grana Padano is a hard, all natural Italian cheese. Grana Padano was first created by Cistercian monks approximately 1,000 years ago as way for the dairy farmers of northern Italy's Po Valley to preserve excess milk from their herds. By the 15th century, Grana Padano was one of the most popular cheeses in Italy, and today continues to be Italy's best selling cheese worldwide. "Grana" comes from Latin for grainy, as this cheese does have a grainy texture. "Padano" translates to “of the Po River”.
Grana Padano is a pale yellow cheese with an intensely sweet flavor and a granular texture. The unique grainy texture of Grana Padano derives from the presence of protein crystals formed during maturation. Grana Padano is made with milk from Italian Holstein-Friesian cows, and is aged between 12 to 16 months (Grana Padano Fresco), 16 to 20 months, or between 20 to 30 months (called Grana Padano Stravecchio). As Grana Padano ages, its flavor becomes more intense, savory and complex and its texture becomes more crumbly.

In the 1950s, the Grana Padano Consortium was created in order to oversee production and uphold strict standards for its production. The Grana Padano Consortium inspects the cheese, and once it passes inspection, it is branded with the Grana Padano trademark. Grana Padano was awarded PDO (Designation of Protected Origin) status by the European Union in 1996 which regulates the production, quality and locations for where Grana Padano is to be made. Currently, Grana Padano is the most widely consumed PDO cheese in the world.

Another, perhaps even more famous Grana-type cheese is Parmigiano Reggiano. On average, Grana Padano is aged for a slightly shorter period of time, giving it a milder, more delicate flavor. Grana Padano Stravecchio (extra aged) is the ideal grating cheese, perfect for soups and salads, and is a superb complement to steamed veggies, pasta, veal or chicken.

Grana Padano is produced in massive, 80 pound cylindrical wheels Because its rind is so hard, Grana Padano cheese is very hard to cut, especially the first cut into a new wheel. There are special knives designed specifically for handling the difficult task of cutting Grana Padano into consumer-friendly wedge-shaped cuts. A "rough cut", where the cut piece of Grana Padano has a jagged surface, indicates that the cheese was cut by piercing the wheel with the pointed end of a knife then turning or flexing the knife to break off a wedge. A smooth cut indicates the cheese was cut with a food grade wire or band saw.

When searching for cheese online, look no further than igourmet.com.

Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2014/01/12 11:40:11
Grana padano is probably a grating cheese as it is very hard and flakey. It's sharp similar to parmagianno reggiano. When I go to a supermarket on Saturdays and they have all the sample tables I am usually a sucker after I taste. I'm the guy that actually buys.
CCinNJ
Sirloin
RE: Another Saturday, Another Pizza - PICS 2014/01/12 12:21:40
Here's a massive wheel of Grana Padano @ Eataly in NYC...



and a nice little chunk...

Michael Hoffman
Double-chop Porterhouse
RE: Another Saturday, Another Pizza - PICS 2014/01/12 13:28:29
I occasionally buy the Grana Padano, and it's a little less expensive than the Parmigiano Reggiano I always have on hand, which usually runs about $17 or $18 a pound.
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