Food "Porn" - Pizza

quote:

Originally posted by bbires

I find that if you make your dough the day before and refrigerate it, it makes an even better crust the second day.........

If you make it using a recipe specifically formulated for a refigerated retarded rise (uses much less yeast), the dough will keep for 5 or 6 days and results are amazing. Better taste and super-easy to handle. pb

thats some mighty fine looking pie!!!!!

PB, do you have such a recipe?

quote:

Originally posted by bbires

PB, do you have such a recipe?

I use the dough calculator located here. http://www.pizzamaking.com/dough_calculator.html

The following is for (2) 14" thin (N.Y. Style) pies with average sugar and oil content. I prepare the dough in a bread machine on the dough cycle. Most folks use a mixer with dough hook or knead it by hand. Hand kneading can be difficult if you are using high gluten flours. I use a 2:1 ratio of King Arthur bread flour and K/A all-purpose flour. This recipe uses regular table salt; you would have to recalculate if using kosher salt. Also, a digital scale is recommended; especially for flour measuring.

Flour (100%): 520.47 g | 18.36 oz | 1.15 lbs
Water (63%): 327.9 g | 11.57 oz | 0.72 lbs
IDY (0.2%): 1.04 g | 0.04 oz | 0 lbs | 0.35 tsp | 0.12 tbsp
Salt (1.5%): 7.81 g | 0.28 oz | 0.02 lbs | 1.4 tsp | 0.47 tbsp
Oil (1.5%): 7.81 g | 0.28 oz | 0.02 lbs | 1.73 tsp | 0.58 tbsp
Sugar (1.5%): 7.81 g | 0.28 oz | 0.02 lbs | 1.96 tsp | 0.65 tbsp
Total (167.7%): 872.83 g | 30.79 oz | 1.92 lbs | TF = 0.1
Single Ball: 436.41 g | 15.39 oz | 0.96 lbs

For more complete info, I recommend perusing the forums at http://www.pizzamaking.com

quote:

Originally posted by doggydaddy


P.S. I love Scottsdale and saw the S.F. Giants in Spring training many years ago. Great town. Your photos of the American Southwest is encouraging me to move to New Mexico, as I have some property down there from my late grandparents. I am paying $15 per year on taxes for it!!!!

New Mexico is on my list of places to visit this summer, I am going to hit the Las Cruces area, probably in September. (Hatch chile festival)

As far as the Bachelor syndrome goes, don't worry about the plates, it's the food that counts!

Thanks, PB. I use a bread machine, too. In fact, that's all I use it for. Also a fan of King Arthur; if you ever go for a wheatier crust, I'd definitely recommend ordering from /www.wheatmontana.com/. They have the finest wheat flour I've ever encountered; many varieties have a mild flavor, too, in case you want your pizza to taste like something besides wheat. It's the only wheat flour that substitutes pretty freely with white. Of course, it's more absorbent, but you get the same kind of volume you'd get from white, with more nutrients. I think you can get it (maybe even grind it) in some Whole Foods stores, too.

Y'all are pizza masters, that's for sure. Excellent cooking and pic's from all of you, thanks.

I understand this might not be for everyone, but I love the Greek Chicken pizza from one of our local joints. It has a white sauce and Kalamata olives.

quote:

Originally posted by John A

Y'all are pizza masters, that's for sure. Excellent cooking and pic's from all of you, thanks.

Come 'on, John. Give us your best. I bet you could make a mean pulled pork pizza! Use BBQ sauce as your base and whatever cheese you like, bet it'll come out great. Made one like that once, with leftover meat off of Baby Back Ribs...man that was good!



TheEdge- It may not be for everyone but it would be good for me. Greek pizzas are a favorite of mine! Nice lookin' Pie. What's the name of your local joint?


DD

That is from Steve's Pizza in Austin, Minnesota. Believe it or not, we have two mom and pop pizza joints in Austin that have both been around forever and are excellent. The name of the other place is George's Pizza. If any roadfooders ever come by this way both are well worth the stop.

quote:

Originally posted by TheedgeI understand this might not be for everyone, but I love the Greek Chicken pizza from one of our local joints. It has a white sauce and Kalamata olives.

I'm not a big fan of olives on anything, but otherwise that sounds great.

Here is my latest...



My trademark is to first put provolone cheese directly on the crust, then top it with pizza sauce. I grilled two chicken breasts, sliced them up and spread them on the sauce along with chopped onions. Then I used a package of 6 cheeses topping and then topped with pepperoni, sliced pickled banana peppers and sliced cherry tomatoes. And I use my usual spices of oregano, basil, thyme, fennel, cayenne pepper and fresh chopped garlic.

quote:

Originally posted by Davydd

Here is my latest...
My trademark is to first put provolone cheese directly on the crust, then top it with pizza sauce. I grilled two chicken breasts, sliced them up and spread them on the sauce along with chopped onions. Then I used a package of 6 cheeses topping and then topped with pepperoni, sliced pickled banana peppers and sliced cherry tomatoes. And I use my usual spices of oregano, basil, thyme, fennel, cayenne pepper and fresh chopped garlic.

Very nice!! I especially like the "cuppy" effect of the pepperoni. pb

Damn all of those pictures look good and they are making me hungry

Some of us sure make a lot of pizza. I've been screwing around with a thicker crust. All of the good pizza in the area is thin crust which is good. But I've been in the mood for a thick crust with extra sauce. This sauce is tomato puree seasoned with Chef Paul Pizza & Pasta Hot & Sweet seasoning, some generic italian seasoning they sell at Cash Wise, a bit of sugar, garlic and olive oil. Turned out to be about a great tasting sauce.

I hesitate to mention this, but the crust is out of a box, Pampered Chef. I didn't follow their directions as I let the dough rise, I also added lard and sugar to the yeast.

I was googling pizza sauce, I see some people add Fennel to the mix. I've seen fennel in the sausage on pizza, worth a try in the sauce I suppose.

I sneak a little fennel into the sauce and sometimes in the dough. My wife claims not to like it but she didn't complain the last two I made. You could crush it so it doesn't seem so apparent.

does anybody have advice on using the grill? first time i tried using grill the bottom burnt. i have 3 burners and let grill get to about 750 , used a pizza stone bottom cooked alot quicker then top had to finish in oven.

Keef, I think once you get that first crust "grilled" and turn it over to add your toppings you cook the pizza over indirect heat for the remainder of the time to give the toppings a chance to cook and melt and the now-bottom crust a chance to brown more slowly. Others may know better.

I haven't tried it; I make such moist dough that mine would fall through the grates!

quote:

Originally posted by bbiresI make such moist dough that mine would fall through the grates!

That's why, on the eighth day, God created aluminum foil.

quote:

Originally posted by keef richards

does anybody have advice on using the grill? first time i tried using grill the bottom burnt. i have 3 burners and let grill get to about 750 , used a pizza stone bottom cooked alot quicker then top had to finish in oven.

Here is a step-by-step I did a while back. This always works for me.

http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=17018&SearchTerms=pizza

DD

As I've previously mentioned, I use a Fibrament stone in my oven and it is, by far, the best (although a bit pricy) stone I've ever used for both pizza and breads. Recently the company started selling a version made especially for doing pizza on a grill. here's the link. pb
http://www.bakingstone.com/grilling.php

Desertdog, that's a great link. Thanks. Enjoyed seeing the process.

Porkbeaks thanks for the link, that is the stone I had purchased but couldn't remember where I had gotten it. I got the large one and it didn't fit in my oven, I see they have a warning now. I ended up just grinding a bit off the back (I guess what is the back now anyways) so it's straight against the rear of my oven and am happy with the larger stone.

Time for an update. I decided to make a pizza tonight. This time I nearly halved the dough mix with 1-3/4 cups of flour, 5/8 cup of water and a packet of dry yeast. I also mixed into the flour a liberal dose of garlic flakes, some paprika, basil and oregano. I hand mixed the ingredients with olive oil as needed and set aside. I grilled one cut up chicken breast with a small chopped onion. When the dough was ready I spread it out about as thin as I could make it and then covered it with slices of provolone cheese. Then I lightly basted it with Roadhouse Hot & Spicey Bar-be-que sauce. Then I spread the chicken and onion evenly and topped that with about 6 oz. of shredded sharp cheddar cheese. Then I topped that with red bell peppers, green peppers and sliced black olives. I put it in the pre-heated 500 degree oven for 15 minutes.

quote:

Originally posted by Davydd

Time for an update. I decided to make a pizza tonight. This time I nearly halved the dough mix with 1-3/4 cups of flour, 5/8 cup of water and a packet of dry yeast. I also mixed into the flour a liberal dose of garlic flakes, some paprika, basil and oregano. I hand mixed the ingredients with olive oil as needed and set aside. I grilled one cut up chicken breast with a small chopped onion. When the dough was ready I spread it out about as thin as I could make it and then covered it with slices of provolone cheese. Then I lightly basted it with Roadhouse Hot & Spicey Bar-be-que sauce. Then I spread the chicken and onion evenly and topped that with about 6 oz. of shredded sharp cheddar cheese. Then I topped that with red bell peppers, green peppers and sliced black olives. I put it in the pre-heated 500 degree oven for 15 minutes.

That's a work of art. What's the diameter? 15"? pb

The pan measures 15-3/4" in diameter so the pizza was a shade over 14". I made the crust very thin but by putting slices of provolone directly on top of the crust they fuse together to give it a little body.

Saturday night is homemade pizza night and an excuse to try out my new Canon SD850 IS camera. So here it is. Provolone cheese directly on the crust, red tomato pizza sauce, spices,hot Italian sausage, onion, mushrooms, mozzerella and parmesan cheese, red, yellow and green bell peppers, black olives and cherry tomatoes in that order.

While those are not some of my favorite toppings, I must say that is one beautifully-colored pizza! Kudos!

Another pic to throw on the pile. Last night; Greek pizza. Cowboy pizza, Margarita pizza.



DD