Hot!Another Saturday, Another Pizza - PICS

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bbqjimbob
Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/02/17 19:12:59
quote:
Originally posted by leethebard

Davydd,It was worth waiting for.Looks great...and I bet that bread was superb!

bbqjimbob, the creamed spinach pizza was an inspiration. Haven't seen that anywhere.Was that an original idea?


My wife wanted a pizza with spinach, chicken, bacon, etc. I had seen pictures of a pizza with what appeared to be creamed spinach on it on pizzamaking.com, which is where the inspiration came from.
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/02/17 20:10:05
bbqimbob,

You might want to try fresh spinach leaves and alfredo sauce next time. You might like that better. I use an alfredo sauce when I make white pizzas.

Yesterday was my very first bread. It is not much different than working up a batch of pizza dough. I decided to make another after I realized I had been paying $3+ for such fresh loaves at the grocery store. For pennies I can make these artisan loaves. This time I topped my bread with fresh chopped basil and pecorino romano cheese.

bbqjimbob
Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/02/17 21:29:11
I used fresh spinach sauteed in olive oil w/ garlic, added a little light half and half and small bit of butter, seasoned it w/ s & p, drained it before putting on the pizza, and grated Parmesan cheese over it. I don't like Alfredo sauce, and my wife is watching what she eats. I guess that leaves the Alfredo sauce out. We really like the "sauce" I've been using- olive oil w/ garlic and Italian herbs. I use low-fat cheese (Yuck) on her part of the pizza.

BTW- Your bread looks awesome!
leethebard
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/02/18 08:47:29
Try the old Italian Easter tradition in our family...we had it always on Good Friday. You'd call it,I guess a stuffed spinach pizza. Between two layers of pizza dough,put sauted spinach(in olive oil and garlic) add salt,enough, spinach is bland...and bake. When we were kids we couldn't get enough of this...and begged mom to make it other times of the year. Sbarro's makes one similar,but adds brocolli and some kind of cheese,but I'm partial to mom's plain. Give it a try and let me know what you think!!It's certainly a healthy pie!!
bbqjimbob
Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/02/24 23:44:14
quote:
Originally posted by leethebard

Try the old Italian Easter tradition in our family...we had it always on Good Friday. You'd call it,I guess a stuffed spinach pizza. Between two layers of pizza dough,put sauted spinach(in olive oil and garlic) add salt,enough, spinach is bland...and bake. When we were kids we couldn't get enough of this...and begged mom to make it other times of the year. Sbarro's makes one similar,but adds brocolli and some kind of cheese,but I'm partial to mom's plain. Give it a try and let me know what you think!!It's certainly a healthy pie!!


Thanks for the suggestion, however, I wasn't crazy about the spinach on the pizza- although it was one of my wife's favorites , so I will pass on any more spinach recipes for a while.

BTW- Davydd- where are the pics from this Saturday's pizza?! I have been making margherita pizzas and chicken pizzas- chicken w/ this, that, and everything in between. I am getting sick and tired of chicken pizzas! Next Saturday I will be making pizzas again, and I'm trying to come up with toppings that "defy" the norm, but don't use chicken in any way! I don't like pepperoni very often, and really don't like sausage. So w/ chicken, pepperoni, and sausage being off limits, I'm left with very limited choices! I'll let you know what I decided on. In the meantime, any suggestions would be appreciated!

Thanks!
jellybear
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/02/25 07:56:52
Ever try a Clam Pizza?Do a search on the Pizza Forums and there is a great recipe for one.
leethebard
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/02/25 08:04:49
Had a breakfast pizza in Italy once that had a poached egg sitting right in the center...not well done either!
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/02/25 10:30:10
It was Thursday night this week and I made two pizzas in order to feed guests. It was kind of uninspired spur of the moment as I made safe simple Italian sausage pizzas with onion, basil, pizza sauce, black olives and Romano tomatoes. No experimentation. In fact I even used the 2% skim milk grated packages of mozzarella cheese and made the dough same day. What I discovered is that kind of cheese will burn faster than the fresh mozzarella that I had been using of late. In that regard it was interesting to know that.

bbqjimbob
Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/02/26 05:19:59
quote:
Originally posted by jellybear

Ever try a Clam Pizza?Do a search on the Pizza Forums and there is a great recipe for one.


Actually, yes I have made clam pizzas- from both canned and fresh clams. My favorite was the one I did on the grill. Thanks for the suggestion, though.
bbqjimbob
Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/03/02 00:39:57
We're such night owls that what started out as Saturday pizzas are becoming early Sunday pizzas- hey- breakfast of champions, right! Actually, tonight is an exceptionally late night, even for us night owls. The dough is proofing as I type for another round of pizzas. I usually make the dough a night or 2 in advance, but we had ran out of some of the ingredients I use, and didn't get to the store in time. I used a dough recipe that can be used the same day, and needs no cold proofing. Tonight's pizzas will be a variation from the norm. One will be what I call a "Mediterranean (Wow- either I spelled that correctly, or spell-check missed it!) style"- a "sauce" of olive oil w/ herbs and spices, ground lamb, Kalamata olives, fresh plum tomatoes, onions, Feta cheese, and a little mozzarella. The other is not for those on a diet- That'd be me! It will have a homemade tomato sauce, ground chuck, ham, sausage, pepperoni (I usually don't care for sausage or pepperoni, but they sounded good tonight) baby portabella mushrooms, and mozzarella.
leethebard
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/03/02 07:45:30
I'll have two slices of that# 2!!!Wow!!!!!!...oh what the heck,add a slice of # 1!
jimsock9
Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/03/02 19:12:00
NO, NO NO! You must mean a 1/2 pound of each!
bbqjimbob
Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/03/03 00:22:36
quote:
Originally posted by jimsock9

NO, NO NO! You must mean a 1/2 pound of each!


I think one slice of the #2 pizza would be at least 1/2 a pound!

I have to say that after all the different variations I've made, my favorite is still the good old margherita pizza!
leethebard
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/03/03 05:26:22
I'll agree...the standard cheese,sauce and basil Margherita is still the acid test of a great pizza maker...and my man ,if pictures don't lie,I can see your greatness from across the miles!!!Keep those posts coming....pizza is life...and we all deserve our slice of the pie!!
Porcelina
Hamburger
RE: Another Saturday, Another Pizza - PICS 2008/03/03 18:19:59
Yum! I'm not a pizza lover but you have some mad skills, I would order a pizza from you any day!
Nancypalooza
Filet Mignon
RE: Another Saturday, Another Pizza - PICS 2008/03/03 22:29:18
We did three in a row, and this week we took a break.



Julie is getting to be very good at mashing out the crust. Here you have canadian bacon and fresh pineapple from midnight to six (sue us, we like it). Feta, grape tomatoes and onions from six to nine, and a weird pineapple/banana pepper/onion concoction from nine to midnight that was quite good. We haven't replaced the tile yet, so the crust is probably not as good as it could be. But this was a damn fine pizza.
bbqjimbob
Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/03/04 01:52:58
quote:
Originally posted by leethebard

I'll agree...the standard cheese,sauce and basil Margherita is still the acid test of a great pizza maker...and my man ,if pictures don't lie,I can see your greatness from across the miles!!!Keep those posts coming....pizza is life...and we all deserve our slice of the pie!!


Just to avoid any confusion- those awesome looking pics of pizzas are mostly from Davydd, and the latest mouth-watering addition is from Nancypalooza. Unfortunately, I don't have a digital camera, and cannot post pics of my pizzas, as much as I'd like to!
bbqjimbob
Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/03/04 02:03:06
quote:
Originally posted by Nancypalooza

We did three in a row, and this week we took a break.



Julie is getting to be very good at mashing out the crust. Here you have canadian bacon and fresh pineapple from midnight to six (sue us, we like it). Feta, grape tomatoes and onions from six to nine, and a weird pineapple/banana pepper/onion concoction from nine to midnight that was quite good. We haven't replaced the tile yet, so the crust is probably not as good as it could be. But this was a damn fine pizza.


Wow- no need to sue- your pizza looks great! I love banana peppers on pizza, and as I stated in an earlier post, I'm running out of ideas for pizzas. I actually thought about a Hawaiian style recently one night as I lay in bed unable to sleep! Thanks for re-iterating the idea. I think I will try it real soon. What do you use for a "sauce" on the "Hawaiian" part of the pizza?

BTW- I have never bought the unglazed quarry tiles as recommended at pizzamaking.com. I use a stone, which I put on the bottom oven rack prior to turning the oven on, and let it heat up to 500, until the oven is pre-heated, and actually a half hour or so more.
leethebard
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/03/04 05:10:54
Yes, another masterpiece! How much per slice...or by the kilo?
Nancypalooza
Filet Mignon
RE: Another Saturday, Another Pizza - PICS 2008/03/04 07:00:22
Okay, I use exactly what Davydd does, but we got there independently. Muir Glen makes a great organic canned tomato sauce--no flavors, just tomato sauce. It's like 91 cents a can. We just sprinkle dried basil and oregano in it, and I think this time we added some grated garlic. Smear it on your crust, and keep the rest for crust dipping. The bag of pizza dough at Publix is $2.99--this one was sourdough. Then it was like $3 for the canadian bacon, $2 for a small thing of pineapple (although Food Lion's whole pineapples are usually $3.99), and we had the onions and peppers etc.

Okay now I remember, the green things are fresh basil leaves; I bought it for a chicken pasta dish and was using it up. That slice was delicious.

I do want to get a tile or stone; the bottom of the crust just doesn't have a lot of oomph to it.
AndreaB
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/03/04 07:40:37
That looks like a darn good pizza with the pineapple and canadian bacon and other ingredients. Nobody is going hungry at your house!

Andrea
Nancypalooza
Filet Mignon
RE: Another Saturday, Another Pizza - PICS 2008/03/04 09:40:24
Oh noooo. Our butts can attest to that. :)
Baah Ben
Filet Mignon
RE: Another Saturday, Another Pizza - PICS 2008/03/04 09:59:07
PURE GENIUS! The pictures are incredible. What is your delivery phone number?
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/03/04 10:05:16
The stone made all the differences in my pizzas, that and a high heat oven. Before I started baking directly on a stone it was hit or miss whether the crust would be done before the cheese burned. Also the higher heat at 550 degrees and a pre-heated stone for as much as an hour ahead makes a difference. It cut the baking time almost in half. One other thing I learned. Use 100% mozzarella cheese the kind that comes rounded shaped in a vacuum seal package. It will not readily burn like the pre-packaged grated kind that Sargento and Kraft sell for pizza.
Rustywolf
Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/03/05 12:08:08
Honesty, Davy - Pitch this thread "Another Saturday, Another pizza," to a publisher ASAP. I would buy it in a second; you're writing and recipes are that good. - Rusty
leethebard
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/03/05 14:20:51


I'll second that. What a great book idea...and food idea!
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/03/05 17:54:03
Look guys, I am a total amateur when it comes to pizzas. I can't compete with those guys over on PizzaMaking.com or come close. I don't even measure out my flour and water in grams.
leethebard
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/03/06 07:46:37
You are too modest.I know a good pizza when I see one!!!
Nancypalooza
Filet Mignon
RE: Another Saturday, Another Pizza - PICS 2008/03/06 09:49:42
Yeah but you've been very influential Davydd. You're the roadfood Pizza Sensei. :)
firecommander3565
Double Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/03/06 09:58:59
Nice , very nice!!
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/03/15 23:54:01
Well, it is Saturday, right? Another pizza. This time I made a straight Margherita pizza. Nothing fancy. I had some left over pizza sauce from the last pizza but not enough. So I diced up a Romano tomato and added some diced onion and garlic and added it to the sauce. On top of the sauce I added 6 oz. of 100% mozzarella cheese and then the basil. That was it along with a squirt of exra virgin olive oil. Nine minutes later at 550 degrees with blisters and leapording, this...



bbqjimbob
Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/03/16 01:15:48
quote:
Originally posted by Davydd

Well, it is Saturday, right? Another pizza. This time I made a straight Margherita pizza. Nothing fancy. I had some left over pizza sauce from the last pizza but not enough. So I diced up a Romano tomato and added some diced onion and garlic and added it to the sauce. On top of the sauce I added 6 oz. of 100% mozzarella cheese and then the basil. That was it along with a squirt of exra virgin olive oil. Nine minutes later at 550 degrees with blisters and leapording, this...






Damn, Davydd, you've done it again! Your pizza looks really good! Unfortunately, my wife, who is doing Weight Watcher's (She's lost 70 pounds, and has gone from a size 24-26 to a size 12-14!! She has only 25-30 pounds to reach her goal!) has decided that we should have pizza only 1 time per month, in spite of the fact that I'm using 1/2 whole wheat flour for the crust, and light cheese on her half. She has also decided that we should use whole wheat pasta, whole grains, chicken and salmon instead of so much red meat, and olive oil instead of butter- the list goes on and on! I guess she wants me to be around for a long time! Now that's true love!

Someone mentioned this type of Mozzarella earlier- it may even have been you, but regardless- it makes any pizza better, and I have found that it is especially good on Margherita style pizzas. If you haven't, try BelGioioso Mozzarella on your next Margherita pizza! It is really good stuff. If you have a Marc's discount store near you, get it there. Giant Eagle charges $9.99 for a 16 oz log. For the exact same cheese- both brand and size, Marc's charges only $5.48!

Keep those pizzas coming- I look forward to them, and they never disappoint! You have moved from being an architect of buildings to being an architect of pizzas, which is not a bad thing at all!!
leethebard
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/03/16 08:24:09
Davydd,you are the Michelangelo of Pizza!!! Your Saturday night pizza makes me drool every Sunday morning....If you ever run out of the Mozzarella,try some Gouda. Had a pizza once in Amsterdam that tasted so great and the maker told me he used good old dutch gouda on it. Adds a nice color to it.If we use gouda when we make a pizza,my kids call it "Dutch Pizza"!
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/03/16 13:22:54
Thanks again guys. What I would like to use is de Bufula mozzarella or mozzarella made from the water buffalo milk. I found it at either Wegman's or Whole Foods (can't remember which now) in Northern Virginia last Christmas and used it but haven't found it in the Twin Cities at my nearby supermarkets. We have a Whole Foods here I haven't checked yet and we have a very excellent coop I haven't checked. If I strike out at those two I may be out of luck. The 100% mozzarella comes in those tight vacuum sealed balls that are squishy to hold. They don't burn like those packets of grated mozzarella cheese sold for pizza that have other stuff in it to keep it flakey.

Tomorrow I may bake bread again with Guinness for the liquid for St. Patrick's Day. We will have lunch at McGarry's Irish Pub in Maple Plain after a 6 mile walk at Baker Regional Park in Maple Plain. bbqjimbob, if you are wondering, that's how I justify it and get away with it. I've actually lost 10 lbs. since Christmas. Later in the afternoon we will go to Jake O'Connor's Irish Pub in Excelsior and tip a Guinness. I have a wee bit of Irish in me (Honora O'Flynn 1680-1750 and actually some more) says my genealogy so will have some fun and wear the green.
ann peeples
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/03/16 15:38:53
As usual, my friend,great looking pizza!!!
porkbeaks
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/03/16 18:53:14
I went in a somewhat different direction with this one. I guess you could call it a "focaccizza". I made my regular focaccia bread which is pretty much the same as my pizza dough except it has abbout 5 times as much yeast, more olive oil, and I use it the same day after a 1 hour rise rather than a 3-day cold slow rise. Dimple the top, drizzle 2 Tbsp. olive oil over it, sprinkle 2 tsp. sea salt, and a grinding of black pepper. Bakes in oiled glass dish for 30 mins. at 400 (bottom shelf on stone). This time, after baking, I spread some warm pizza sauce (6in1 crushed tomatoes, olive oil, garlic, oregano, and fresh basil with caramelized onions and slices of sweet Italian sausage) over the top, hit it with a generous amount of grated parm and pecorino romano, and put back in the oven (top rack) for another 10 mins. The result was just what I was looking for; slightly crisp thin outer crust with a soft, not-too chewy crumb. It didn't last long. pb




will_work_4_bbq
Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/03/16 19:51:58
That is GORGEOUS! I know it must have been delicious. (I am living vacariously through your food pictures....)
Russ Jackson
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/03/16 20:43:34
Very nice job pb. Looks like the sausage is nice and thick....Russ
Did you use 6 in 1 tomatoes?
divefl
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/03/16 20:51:51
My pizzas look like shapeless blobs. They still taste great. I love that about pizza.
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/03/16 21:46:49
PorkBeaks that is truly creative and original. Beautiful bake.
leethebard
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/03/17 05:26:10
Great Focaccia Porkbeats,Do you ever put Rosemary on yours? It's great!!!
UncleVic
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/03/17 06:38:03
I was lucky to have family in town last weekend! Tried to explain to my niece on how to make a pizza.. My task was tossing the dough and running the oven. She took care of the rest..

Oh ya, tried to teach her to takes pics of her little Roadfood adventures. Camera in hand while applying the sauce:


Sauce applied, now to take a pic...


I think this is where she made the comment I was a bit looney for taking pictures of food... Yet she was enjoying camera at the same time...


Still in process of assembly..


Final product cooked. You'll notice the cut line in the dough at the 2 and 5pm marks in the crust (1400 and 1700 for us adults). She was sampling the toppings while putting it together (never liked shrooms or green peppers until today), but then she sampled the onion... That was an instant No Go on her slices, so an experienced cook taught her how to mark the crust.


Chef Raven showing off her work, less onions on that slice...
Nancypalooza
Filet Mignon
RE: Another Saturday, Another Pizza - PICS 2008/03/17 09:54:19
Very nice work and my compliments to Chef Raven!
porkbeaks
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/03/17 10:03:24
Nice photos, tasty looking pie, and a very cute chef!! pb
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/03/17 10:45:48
Absolutely fabulous UncleVic.
mikez629
Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/03/17 11:09:02
Uncle Vic-is that canned tomato sauce on that pizza?-I'll let it slide cause of the kids.
Scorereader
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/03/17 12:54:49
uncle vic - when I was a child, almost every saturday my family made pizza together. Everyone had a job. I typically grated the cheese. I think, the best part of pizza is when it's made and shared with the family.

nice pics, brings back memories.
bbqjimbob
Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/03/18 01:39:40
quote:
Originally posted by Davydd


bbqjimbob, if you are wondering, that's how I justify it and get away with it. I've actually lost 10 lbs. since Christmas.


Actually, no, I wasn't wondering how you justify it! I just look forward to another Saturday, another- well, you get the idea! My questioning how you justify it would be akin to Mike Tyson questioning someone mistreating a woman! I'm 6'2" and about 350 pounds! I don't justify eating pizza- I just eat it! I'm sure that the walk with the pizza on my plate on the way from the kitchen to my chair in the living room will work off at least one bite! Congratulations, BTW, on your weight loss! The fact that you've done it by moving is very impressive, especially since you are over 30- not by much, of course!
I had surgery at Cleveland Clinic last December to remove my thyroid and goiter. The ENT Dr. who was going to do the surgery locally referred me to CC, as my thyroid and goiter were larger than he has ever seen in his 20+ years of practice! Combined, it was over 6" long, and much bigger than a grapefruit! However, since the surgery- I now take synthroid- I have lost a decent amount of weight w/o actually trying. I've lost about 4" around my waist, and clothes that used to fit are now ridiculously big on me! It appears that the combination of getting my thyroid problems corrected, along with my wife's attempts at "healthying" up my diet have had a positive- make that a negative effect on my weight and waistline!
leethebard
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/03/18 05:20:38
Jim, congratulations on the weight loss...continued good health. I'm a 300 puond diebetic ,6' 1" . Eating is still a part of life,as I struggle with my weight. My diebetes specialist says we shouldn't give up what we like, just eat in moderation and continue good healrth practice..and take my medicine. I do all those things...I enjoy food,watch my sugar,take my meds...but mostly enjoy my food... BUT now I do much of it through this web site!!!!
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/03/18 15:43:49
I'm not as tall as you guys and not as big, but according to the charts would be considered obese. I was wondering about my weight loss and watched 60 Minutes Sunday on sleep deprivation and obesity and did notice now that I get more sleep in my retirement that my eating habits had changed. That's another topic that I opened up in Misc & Lighter Fare.
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/03/29 20:16:12
You can dwell and talk about the definition of existential pizza all day in the other threads but I prefer to bake. I'll existential you.

Yesterday I made a simple dough of 2-1/2 cups of bread flour, 1 tsp of salt, 1 tsp of IDY, 2 tbs of extra virgin olive oil 1 tsp of garlic powder and 1-1/4 cups of deep aquifer fresh well water. I mixed the ingredients and fermented in the fridge overnight. I took it out of the fridge about 3 hours before to let it go back to room temperature.

I then made pizza sauce with one small can of Muir Glen tomato paste for thickening, one can of Muir Glen Organic tomato sauce, 1 tsp minced garlic, 1 tsp minced onion, 2 teaspoons oregano, 1 tsp basil and 1/4 tsp of Rosemary. I only needed to use a bit of it.

Here is the dough with pizza sauce


Next I chopped up fresh basil and red onion


And then topped it with sliced baby bella mushrooms


A little bit of fresh 100% mozzarella


Finally I topped it with deli sliced pepperoni, not that cheap packaged kind


Baked on a pre-heated pizza stone for 10 minutes at 550 degrees and Callie the cat approved


Here my friends is the definition of pizza
ann peeples
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/03/29 20:19:46
Perfecto!!
WarToad
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/03/29 20:40:15
That's exactly what I look for when I want a pizza. 10/10!!!
leethebard
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/03/29 21:23:02
Davydd...I bow to you, my man...you define pizza in my book...that is one perfect pizza!!!!Package it up and place that picture in the dictionary!!!!!! You are THE pizza chef!!!
porkbeaks
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/03/29 21:51:28
bbqjimbob
Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/03/30 00:11:51
Thanks, Davydd, for another Saturday, another pizza! I came here for that very reason- hoping you had posted another of your pizzas! I have to say, however, what I'd do differently, if I could. I'd be at your house on Saturdays, so I could have a piece or 6!! As I stated in an earlier post, my wife has decided that we should have pizza no more than once a month, and since she also decides when I can have sex (Forget pizza)!!, I have wisely decided to abide by her decision! We are going to be getting a digital camera soon with our tax refunds, so I will soon be able to post pictures of my pizzas! Sorry- those sex pics will have to be on another forum! Here's to then- no, not when I can post pizza pics, but when my wife will- well, never mind- here's to those soon to be posted pizza pics!
Nancypalooza
Filet Mignon
RE: Another Saturday, Another Pizza - PICS 2008/03/30 10:25:45
Oh Davydd I think last night's did us in for not having the pizza stone. Another hawaiian, and it just stayed wet and nasty in the middle. We have learned our lesson.

Last night's entry at your house looks *outstanding* on the other hand. Kudos my man!
will_work_4_bbq
Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/03/30 10:37:10
I live for Sundays and the pictures of your most recent masterpiece! Bravo!
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/03/30 15:36:20
Much thanks again all. Just one slice left.

Nancy, the pizza stone makes a world of difference. You can do it on the cheap by going to Lowes, Home Depot or a tile store and buying very inexpensive unglazed clay quarry tiles, the kind you see on commercial kitchen floors. Nine 6" x 6" or four 8" x 8" tiles is all you would need. Here is the Lowe's site. $4 is all you need.

http://www.lowes.com/lowes/lkn?action=productDetail&productId=18967-367-DC88
zataar
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/03/30 16:42:25
Davydd, your pizza looks great as always. But, I couldn't help but notice your cat. A dead ringer for our departed Danish calico, Twilight! She liked to check out what we were baking, too
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