Hot!Another Saturday, Another Pizza - PICS

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AndreaB
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RE: Another Saturday, Another Pizza - PICS 2008/04/02 13:47:48 (permalink)
Oh, that looks heavenly! And, I'm sorry about some of your health problems. I'm pretty scrawny, and I could devour that pizza. Your pictures of your pizzas are always a nice treat.

Andrea
Davydd
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RE: Another Saturday, Another Pizza - PICS 2008/04/12 20:38:14 (permalink)
Hey kids! What time is it? No it's not Howdy Doody time, it is Saturday night pizza time!

Tonight I went out on a limb and made a pizza I had no idea how it would come out. First I made my dough Thursday afternoon and put it in the fridge to ferment for a good two days. I pulled it out of the fridge about 1:00 PM so it would warm up to room temperature. Boy did it rise. Then when I punched it down it resisted and blew this gigantic bubble.



It was OK and very workable. I had a feeling this was going to be one of my better doughs. After I balled it ready for spreading I posed all the ingredients I was going to use around it. Starting with the extra virgin olive oil can and going clockwise are 6 oz. of grated medium cheddar cheese, one sweet potato sliced about 1/16" thick, pork tenderloin sliced about 1/8" to 3/16" thick, homemade pizza sauce for my last pizza with the addition of 1 tsp parsley, one sliced jalapeno pepper and one small onion and three cloves of garlic sauteed in olive oil.



I put the pork tenderloin and sweet potato on a pizza pan and pre-baked them for 7 minutes at 400 degrees just long enough to take the pink out of the tenderloin and no longer.

I first added the pizza sauce to the dough and then topped it with sweet potatoes, pork tenderloin, onion and garlic.



Then I finished it with the cheddar cheese, jalapenos and a sprinkling of rosemary seasoning.



This is the finished pizza.



I give it thumbs up. The crust was super. My wife was a skeptic thinking sweet potato did not belong on a pizza but she ate three of eight pieces.
seatown76
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RE: Another Saturday, Another Pizza - PICS 2008/04/12 20:53:08 (permalink)
Very nice indeed. I love sweet potatoes and I am always looking for new ways to try them. Thank you.
leethebard
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RE: Another Saturday, Another Pizza - PICS 2008/04/12 21:00:18 (permalink)
Now that's something different...and interesting.....sure would like to taste a piece of that!
porkbeaks
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RE: Another Saturday, Another Pizza - PICS 2008/04/12 22:36:35 (permalink)
That one is........."off the hook"! " /> pb
LoveMyLab
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RE: Another Saturday, Another Pizza - PICS 2008/04/12 23:28:19 (permalink)
Davydd,

Your pizza outshines chains claiming they produce pizza! Yours are superior! I look for your pizza posts weekly and am inspired!

Wish we lived closer!

Laura
ayersian
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RE: Another Saturday, Another Pizza - PICS 2008/04/12 23:58:15 (permalink)
Davy, I am in awe of your magnificent skills, both in pizzamaking and photography! Chris
ann peeples
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RE: Another Saturday, Another Pizza - PICS 2008/04/13 08:32:59 (permalink)
Thumbs up to another wonderful creation!
bbqjimbob
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RE: Another Saturday, Another Pizza - PICS 2008/04/13 22:46:37 (permalink)
As usual, your pizza looks great! I like the way you think outside of the box when it comes to pizza toppings! Your dough looked a little over proofed. How much yeast did you use? Did you let it sit out for any length of time before cold proofing it? How much sugar/ honey, if any, did you use? I'm not criticizing- just trying to help. I may be spending too much time on PizzaMaking.com. Speaking of them, here is an article- very long, btw, on pizza making in general. About 1/5th to 1/4th of the way down the page, he addresses the issue of dough being over proofed. The article is long, and he gets way more into all the sciences etc of pizza making, but you can get lots of great info from it. I'd sure like to try one of his Margherita pizzas! Keep those pizzas coming. I look forward to them!

All that and I forgot to paste the link. Here it is:

http://slice.seriouseats.com/jvpizza/
Davydd
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RE: Another Saturday, Another Pizza - PICS 2008/04/13 23:40:20 (permalink)
bbqjimbob,

I saw the similar bubble picture in that web site. I'm not sure he is 100% right. My dough came out fine and was one of the better tasting. I cold fermented 2 days in the fridge and had it out about 3 hours after before I took the picture with just one punch of the dough before taking it out of the bowl. It didn't come out looking that way on its own. It shows there is enough elasticity to hold in the gas bubbles. A couple of more and it was fine. The dough just before forming is in the ingredients picture. All I use is 2.5 cups bread flour, 1 teaspoon of salt, 1 cup water mixed with 1 teaspoon ADY, and just a pinch of sugar between thumb and finger to mix with the water and yeast. I doubt I needed that pinch of sugar. The crust rose fine in the baking with nice crumb. On my next pizza I am going to try the mixing and kneading technique shown in those Pizzeria Paradiso videos on the website page I posted earlier.
bbqjimbob
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RE: Another Saturday, Another Pizza - PICS 2008/04/14 00:32:58 (permalink)
Sounds good, Davydd. For what it's worth, I do have one suggestion, based on the ingredients you used. Try using 1/2 tsp of yeast, and only waiting (OK- 2 suggestions) about an hour or so once you take it out of the fridge before forming the crusts and making/baking the pizzas. I can't see where it is necessary to let it continue proofing once out of the fridge. I just let it reach room temp, and then form the crusts. At that point, it hasn't started rising. Of course, the best pizza/ pizza dough is that which you and your family like best, in spite of all the suggestions, etc. After all, it is pizza dough, not rocket science! Either way, you're pizzas are always awesome!
porkbeaks
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RE: Another Saturday, Another Pizza - PICS 2008/04/14 08:04:04 (permalink)
I use the Lehmann Pizza Dough Calculation Tool/Formula (from pizzamaking.com) and make enough dough for 2 thin 14" pies with a 3-5 day cold rise. The total amount of yeast is less than 1/2 tsp. for 2 pies. Believe it or not, some use even less. pb
Davydd
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RE: Another Saturday, Another Pizza - PICS 2008/04/14 09:48:07 (permalink)
I haven't gotten into the Lehmann Pizza Dough Calculation or measuring things out in grams. So far it is all by instinct and feel of the dough ball when kneading. I probably should cut down on the yeast with cold fermenting. That is left over from earlier times when I made the dough and used it the same day usually in a 2 hour window from kneading to baking. Also I tend to make too much but often end up pinching some off and throwing it away or baking it as a bread stick.
porkbeaks
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RE: Another Saturday, Another Pizza - PICS 2008/04/14 10:36:57 (permalink)
Davydd, you really should consider getting a digital scale. It will insure your dough comes out the same every time whether making bread or pizza.[url='http://www.oldwillknottscales.com/index.asp?PageAction=VIEWPROD&ProdID=12']This[/url] is the one I got and, for the money, I don't think you can beat it. pb







My Weigh 7001DX - Black- Digital Postal Scales / Kitchen Scale
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bbqjimbob
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RE: Another Saturday, Another Pizza - PICS 2008/04/14 22:50:52 (permalink)
quote:
Originally posted by porkbeaks

I use the Lehmann Pizza Dough Calculation Tool/Formula (from pizzamaking.com) and make enough dough for 2 thin 14" pies with a 3-5 day cold rise. The total amount of yeast is less than 1/2 tsp. for 2 pies. Believe it or not, some use even less. pb


Oops- I just checked my recipe for cold-fermented dough, and I use 1 tsp of ADY for 2-14" thin crusts, along with 1 Tbls of honey. After reading other posts on the subject, I may reduce the amount of yeast. However, it always turns out great. Your original recipe may not have needed any changes, except for how long it sits out of the fridge before you make the pizza.
bbqjimbob
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RE: Another Saturday, Another Pizza - PICS 2008/04/21 03:26:19 (permalink)
Watch out, Davydd- I'm armed w/ a digital camera, and I'm making pizzas next Saturday! Assuming my "electronically" challenged brain can figure out how to down size and post pics, I'll be posting the pics of those pizzas! Heck- they may even look almost as good as your pizzas- OK, at least they'll be round and have toppings and cheese. No matter the results, I'm looking forward to next Saturday!
tcrouzer
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RE: Another Saturday, Another Pizza - PICS 2008/04/21 07:14:17 (permalink)
Davydd, I enjoy seeing your Saturday night pizzas here. Your toppings are getting very creative!

I made a couple of small pizzas this past Saturday night myself. Made up the dough early in the day and parked it in the fridge for several hours. I use very little yeast in my doughs and a long rise time. Browned some ground beef and one sausage pattie and added sliced mushrooms for my toppings. I'm working on a sauce; this turned out pretty good:

1 small onion, finely chopped, sauteed in about 1 TB olive oil
1 12 oz. can tomato paste
1 14.5 oz can diced tomatoes (original recipe called for tomato sauce - I like to use crushed tomatoes when I have them on hand; the diced were all I had in the pantry at the time)
about 1/4 to 1/2 cup water
1 t. oregano
1/2 t. marjoram
1 t. Penzey's pizza seasoning (contains fennel seed which is a good thing!)
1 TB sugar

Add rest of ingredients to the pot after sauteeing the onion in the olive oil. Bring to a boil, stir well, simmer 15 minutes only. Watch carefully as it will be thick. Add the water only as needed. Cool before topping pizza. A sprinkle of crushed red peppers would be good if you want the sauce spicier. Original recipe called for one clove garlic, crushed but I left out as the Penzey's seasoning has garlic powder in it. I also added a pinch of garlic powder to the pizza dough, but I can't say if I tasted it at all.

I thought about buzzing the sauce with the immersion blender, but didn't do it; wished I had. Next time I will use tomato sauce or crushed tomatoes or puree.
Davydd
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RE: Another Saturday, Another Pizza - PICS 2008/04/26 19:30:17 (permalink)
Tonight was back to basics. I made a thin crust Italian sausage, onion, mushroom, black olive, Romano tomato and mozzarella cheese pizza. This is the pizza we invariably order take out sans the Romano tomatoes when we order pizza. So I made it at home. We just ate half of it and will now watch a movie.

leethebard
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RE: Another Saturday, Another Pizza - PICS 2008/04/26 20:04:33 (permalink)
wow...half...your good,Davydd...I'd eat that all in minutes...another gem,my man!!!!
Russ Jackson
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RE: Another Saturday, Another Pizza - PICS 2008/04/26 21:19:17 (permalink)
Daveydd you inspired me to try something I have been thinking about for a very long time. Could a quality Pizza be made in a Paninni Press? After I saw the Pizza tonite I ran up to Papa Murphys to buy a cheese and a sausage pizza. Both were medium size. One was spread out while the other wasnt. I turned the press to 570 degrees prior to leaving to warm up. I set the pie in first on the cardboard circle it came on for the first 5 minutes. Placed it in the Panini Grill and adjusted the height of the upper unit. At about 5 minutes I slid it off the cardboard direcly on to the grill and topped with some shaved mushrooms. At about 8 minutes the crust started to burn so I put it on a large oven safe plate and put it back in the press. At this time I brushed the crust with olive oil and adjusted top element height. The second Pizza went much smoother as I used about the same method however I added sliced fresh garlic.. I know how to make a good pie in the oven but as this was a first attempt in the Panini I wasnt going to invest an entire afternoon preparing sauce and dough. I have to say that the crust was very good. Nextime I am going to make everything fresh and I will cut down a pizza stone to insert in the panini press.


















Davydd thanks for the inspiration. For without your regular postings I would never have tried this method...Russ
leethebard
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RE: Another Saturday, Another Pizza - PICS 2008/04/26 21:27:02 (permalink)
Fascinating Russ...let us know how the from scratch pizza turns out. Pictures if possible!
wookman8
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RE: Another Saturday, Another Pizza - PICS 2008/04/26 22:12:02 (permalink)
Davydd I just adore your pornographic pizzas lol. I look for this thread every Sunday or Monday and I was sad to see you missed last week. Hope everything's okay. Thanks a million for the enjoyment and ideas you've given me. You're a genius.

Russ Jackson AWESOME PIZZAS for an experiment! One of the reasons I love this site is everyone's always trying new things as well as the old-school stuff that many of us had skipped over. Great pics as well! Great job and thanks.
Davydd
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RE: Another Saturday, Another Pizza - PICS 2008/04/26 23:03:57 (permalink)
Russ, Since I don't have a panini press I am not sure how your experiment works. If you can crank it up to 570 degrees it should be hot enough to bake a pizza in about 6-8 minutes by my estimate but wouldn't opening it up wide open allow retained heat to escape? The idea is to balance heat at crust contact with heat of space so crust and toppings finish at the same time. A pizza stone pretty much makes that possible and the higher the heat the better. Love the idea of the press.

I made my dough Thursday night and put it in the fridge. I used up the last of my tomato sauce that I described about two pizzas ago. Now I am starting to grow my own basil! I'm not sure about tomatoes this year since we will be on the road a lot with the RV. No wheat fields in my yard or grinding and milling stone. It takes a lot to achieve a perfect pizza. If I keep this up I will be building a wood fired oven outdoors." />

wookman8, I usually make a pizza about every other Saturday. I couldn't last Saturday if I wanted to since I pulled the refrigerator and oven out of the kitchen in order to tile the floor.

http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=23338&whichpage=2

That work is now done. My wife was finish painting in the kitchen and as soon as I replace all the outlets and plates with stainless steel we will finally be done. This week I will probably bake some more bread.

http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=25680&whichpage=2

I'd show you my yeasty triumvirate of home brewing but I haven't started that up yet so no thread.
Davydd
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RE: Another Saturday, Another Pizza - PICS 2008/05/03 22:02:05 (permalink)
Did I say every other Saturday? OK, I lie like politician.

I made another pizza tonight. I was in the mood and had some can't wait reasons. I made my dough yesterday and put it in the fridge. I have a new Danish dough whisk and I had to try it out.

http://www.breadtopia.com/store/danish-dough-whisk.html

It worked surprisingly well in mixing the dough very fast. I was thinking I needed this more for bread making and would work best for the no-knead bread mixing. I like to follow up and knead by hand. I am getting to sense how well the dough will turn out that way.

This pizza will be a combination of homemade pizza sauce, provolone cheese, mozzarella cheese, Italian salami, pepperoni and mushrooms. Just to tease you here is the sliced cheeses.



Last week I bought another tool in my quest for pizza perfection. I bought a new roller. I had the traditional roller with handles and did not like it. This roller is tapered and works super. Such a professional feeling. I bought it at Bed, Bath & Beyond. That was the second reason for making a pizza this week again.



Enough already. Here is the pizza.



Closer?



OK, what else did I buy this week? I bought a cast iron Dutch oven. I know I can make bread in it. I'm also thinking pizza out in the fire pit and on our upcoming camping trips.
leethebard
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RE: Another Saturday, Another Pizza - PICS 2008/05/03 22:59:43 (permalink)
Another gem!!!! I like the idea of using provolone mixed wqith the mozzarella...sounds like heaven!!!!
Russ Jackson
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RE: Another Saturday, Another Pizza - PICS 2008/05/04 14:05:30 (permalink)
Amazing...Russ
AndreaB
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RE: Another Saturday, Another Pizza - PICS 2008/05/04 14:23:16 (permalink)
It looks wonderful again. I think it's good to have family rituals. My husband and I try to do the baked whole chicken thing on Sunday, accompanied by peas and mashed potatoes and gravy, but the pizza thing is a good idea.

Andrea
porkbeaks
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RE: Another Saturday, Another Pizza - PICS 2008/05/04 14:33:04 (permalink)
quote:
Originally posted by Davydd

Last week I bought another tool in my quest for pizza perfection. I bought a new roller. I had the traditional roller with handles and did not like it. This roller is tapered and works super. Such a professional feeling. I bought it at Bed, Bath & Beyond. That was the second reason for making a pizza this week again.





A rolling pin? Tsk, tsk. Imho, definitely not needed to achieve "pizza perfection". That's a cornicione killer. pb
jvsmom
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RE: Another Saturday, Another Pizza - PICS 2008/05/04 14:55:01 (permalink)
Um, Russ? Your pizza looks heavenly - but why did you put it on your ceiling fan?
bbqjimbob
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RE: Another Saturday, Another Pizza - PICS 2008/05/05 00:52:28 (permalink)
I said earlier that I'd be making pizzas last Saturday, but as in the post that roossy90 (Tara) so kindly posted about my father's passing, I have been too busy and too sad to make pizzas. However, I am hoping to make pizzas this coming Saturday, and if I do so, I'll post the pictures here at that time. It's been at least a month or more since I've made pizzas, and I am looking forward to making pizzas once again! No matter how good those pizzas may be, I know that whatever my dad is eating is indescribably better! He had been on tube feedings, and had not been able to eat a bite or take a drink of anything most of this year. Thank God that along with his inability to eat or drink, all of his sufferings are over!
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