Another Saturday, Another Pizza - PICS

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.

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

I like it!!!

Good try!!Sounds and looks fantastic to me!

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?

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!

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

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

Home made sausage, pepperoni and mushroom.



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





mark

Oh my God, doggydaddy-fantastic !!!!!!

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.

I gained 5lbs just reading this thread...... I'm starvin' marvin..

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

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

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

Mark, that's a keeper....I can smell that sausage from here!!!!

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.....

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.

And your posts have been missed, Davydd...hope you are now feeling well!!!!

Here is one from last weekend. BBQ chicken with red onions and calamata olives.

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.

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

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

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!!!

Please! Stop this madness! Ya'll are driving me insane with pizza envy!

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

Thanks-will be bringing out the stone tonight-great advice on preheating the stone...

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!!!!

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.

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