Hot!Another Saturday, Another Pizza - PICS

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TJ Jackson
Filet Mignon
RE: Another Saturday, Another Pizza - PICS 2014/01/12 14:15:57
some related trivia: grana padano is the finishing cheese that Dom sprinkles on his pizzas after they come out of the oven at DiFara
porkbeaks
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2014/01/12 15:00:07
When I first "discovered" Grana Padano on the igourmet site, it was at least $3 cheaper than the Reggiano. Now it's become more popular and the prices are the same.

http://www.igourmet.com/s...-Grade---Pound-Cut.asp

http://www.igourmet.com/s...-Tempo---Pound-Cut.asp


Michael Hoffman

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.

bartl
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2014/01/13 20:26:08
porkbeaks When I first "discovered" Grana Padano on the igourmet site, it was at least $3 cheaper than the Reggiano. Now it's become more popular and the prices are the same.

I've been using Grana Padano as my primary grating cheese for the last 20 years or so; I recall Fairway Market having a sign saying, essentially, that if you prefer Grana Padano to Reggiano, you're an uncultured boor. Got annoyed, but kept using what I liked better. Now, I see Grana Padano often more expensive than Reggiano, and much harder to find. I guess that there are either a lot of uncultured boors, or Fairway is run by a bunch of insulting idiots (actually, based on my experiences with Fairway management, I've known for a long time it's the latter).
 
Bart
porkbeaks
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2014/01/17 13:05:01
I made this one last night. White pizza topped with Brussels sprouts, bacon, onion and mozz with a grating of Grana Padano when it came out of the oven. First time using the sprouts, but it sure won't be the last. Delicious!!
 

Michael Hoffman
Double-chop Porterhouse
RE: Another Saturday, Another Pizza - PICS 2014/01/17 13:58:41
That looks good. This is the second time I've heard of Brussels sprouts on a pie. The first time was on some television program a week or so ago. As a lover of Brussels sprouts I'm going to have to try it one of these days.
leethebard
Sirloin
RE: Another Saturday, Another Pizza - PICS 2014/01/17 14:17:39
oooooo that looks great...Never tried it,but I will...I noticed in Italy,any topping goes...hard boiled eggs,,,poached eggs...many different types of mushrooms on the same pie....artichoke hearts....and my favorite,a white pie made with very thin slices of potato,salt&pepper....but Brussel sprouts...that's a new one....Thanks for a great idea!!
porkbeaks
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2014/01/17 15:08:35
Motorino in the East Village is often given the credit for making it popular. I've been reading about for a while. Some variations use pancetta or speck instead of bacon. Many still make it with the underlying tomato based sauce and spreading the whole leaves over it (rather than thinly slicing them as I did) and just using grated parm or Pecorino Romano over that (no mozz). I lightly browned the bacon pieces, softened the onion in the bacon fat, and tossed the sliced sprouts with the mixture just until slightly wilted.
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2014/01/17 19:27:57
Nice looking pie. I was going to ask about the bacon. Got my answer. I haven't used bacon but have used the very thin Prosciutto without pre-browning.
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2014/02/08 10:02:53
Just experimenting with a new iPad/iPhone app for customizing photos called PopAgraph. This took all of maybe 5 minutes to create. BTW, this is the same pizza in message #351.
 
Here is the original photo which was essentially a discard because the butcher block table, wood peel and crust kind of blended and the composition was not great either.
 

 
I masked and lifted the pizza and put a background under and got this.
 

Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2014/02/20 22:33:47
Couldn't wait for Saturday night. This is another personal 11" Italian sausage, mozzarella cheese, onion and black olive pizza made on the Breville table top electric pizza maker.
 

leethebard
Sirloin
RE: Another Saturday, Another Pizza - PICS 2014/02/21 04:49:53
Yummmmmmm.......Thanks, Prince of Pizza!
ann peeples
Sirloin
RE: Another Saturday, Another Pizza - PICS 2014/02/21 07:51:54
Almost drooling!
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2014/03/02 12:12:39
Since Christmas I have been using this Breville Crispy Crust Pizza Maker, an electric 1200 watt table top clam shell oven.
 

 
Mostly I had been following their recommendations to prepare and bake a pizza on parchment paper placed on the ceramic stone. That required lifting the lid after about 2 minutes to slip the paper out before it burned because the oven gets over 600 degrees and the paper is rated to 420 degrees. I was not getting the traditional oven spring puffiness of the dough crust on what is called the cornicione (crust rim). I was wondering if it was my dough prep and recipe so I made two identical pizzas and baked one on the Breville and one in my electric range oven on a stone. This was the result. The Breville pizza is on the left.
 

 
I will further experiment later this week. I'm suspecting the parchment paper might be insulating the dough from the oven spring effect. Also opening the lid after two minutes might be letting too much heat escape. I will try the Breville without using parchment paper. Usually a fast bake a high heat promotes the oven spring puffiness. That is why wood-fired ovens at over 800 degrees create those Neapolitan style pizzas.
post edited by Davydd - 2014/03/02 12:14:59
lleechef
Sirloin
RE: Another Saturday, Another Pizza - PICS 2014/03/02 12:26:38
Yep, the one on the right looks a little better than the other.  But, hey, you're an architect, you could design a wood-fired oven and have it built into your kitchen.  I once scribbled out a plan for what I would like in a "perfect kitchen" and it included a brick oven.  I showed it to a friend of mine who was a contractor.  His comment was, "You know what I want to be?  Your NEIGHBOR!" 
mar52
Sirloin
RE: Another Saturday, Another Pizza - PICS 2014/03/02 12:44:27
I'd eat both.
 
At one sitting.
 
 
Foodbme
Porterhouse
RE: Another Saturday, Another Pizza - PICS 2014/03/02 16:31:52
Ddd,
What's the weirdest Pizza you've ever made topping-wise?
RE: Another Saturday, Another Pizza - PICS 2014/03/02 17:30:48
Any of you tried a Peanut Butter and Jelly Pizza, a topic here some years ago!
lleechef
Sirloin
RE: Another Saturday, Another Pizza - PICS 2014/03/02 17:38:24
chewingthefat

Any of you tried a Peanut Butter and Jelly Pizza, a topic here some years ago!

Never have, never will.  Bleeeeech! 

Michael Hoffman
Double-chop Porterhouse
RE: Another Saturday, Another Pizza - PICS 2014/03/02 17:49:05
I can't even stand a peanut butter and jelly sandwich.
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2014/03/02 18:14:17
Foodbme

Ddd,
What's the weirdest Pizza you've ever made topping-wise?

Topping wise I made this Valentine Pizza with dark chocolate, mini-marshmallows, cinnamon dots, peanuts and heart jujubees last month.
 

 
Maybe this turkey cranberry brie?
 

 
Reindeer Sausage Pizza?
 

 
Sweet Potato Pork Tenderloin Pizza?
 

 
Jambalaya Pizza with chicken, shrimp and Andouille sausage with a Cajun rice and tomato sauce base and mozzarella cheese.
 

 
Maybe the most unique was I took some already left over deep fried breaded pork tenderloin sandwich patties, chopped them up and put them on a pizza. I doubt anyone else has ever done that.
 

 
 
post edited by Davydd - 2014/03/02 18:15:52
leethebard
Sirloin
RE: Another Saturday, Another Pizza - PICS 2014/03/02 18:17:11
Man...you are an artist!!!
Texascajun
Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2014/03/02 23:25:43
I would LOVE to try the jambalaya pizza.
Foodbme
Porterhouse
RE: Another Saturday, Another Pizza - PICS 2014/03/02 23:48:27
I'd eat everyone of those!!!
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2014/03/05 12:34:25
We had a delay and change of plans in our spring RV departure because of the storm that passed through the east this past weekend. So, I am at home and my wife flew to Washington DC for a week to see our 10 year old granddaughter which is actually a babysitting venture on her part she committed to. So we will depart next week. In the meantime, left alone, I can get in trouble. First I went looking for a smaller pizza peel to handle those personal pizzas on the counter top pizza maker. I ended up buying two peels as I couldn't make up my mind. Both were the last in stock at a Williams Sonoma store and both were on sale cheaper than I could find anything on Amazon.com.
 

 
Then I started making pizza dough. Welp, I made so much I now have four dough balls in the freezer supposedly good for 3 months, one in the refrigerator supposedly good for at least 3 days and one right now on the counter waiting to be stretched and baked.
 

 
I tell ya, I can get in trouble home alone. Stay tuned...
porkbeaks
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2014/03/05 14:25:49
No trouble polishing off one of those little pies by yourself though, huh?
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2014/03/05 16:46:05
No problem at all. I just had a late lunch because I wanted to photograph this pizza with natural light. My goal was to achieve a Neapolitan like puffy cornicione (crust rim). BTW, I broke down every ingredient of this pizza down to the gram and this pizza tops out at 815 calories. It measures 11" in diameter.
 

Michael Hoffman
Double-chop Porterhouse
RE: Another Saturday, Another Pizza - PICS 2014/03/05 16:51:21
Very nice.
leethebard
Sirloin
RE: Another Saturday, Another Pizza - PICS 2014/03/05 17:03:00
Davydd

No problem at all. I just had a late lunch because I wanted to photograph this pizza with natural light. My goal was to achieve a Neapolitan like puffy cornicione (crust rim). BTW, I broke down every ingredient of this pizza down to the gram and this pizza tops out at 815 calories. It measures 11" in diameter.



Only 815 calories....I'll have two!
Foodbme
Porterhouse
RE: Another Saturday, Another Pizza - PICS 2014/03/06 00:04:22
You really have this craft down to a Science!
Is the Pizza Maker coming with you when you come to AZ for the winter?
I'll supply the electricity!!
post edited by Foodbme - 2014/03/06 00:06:25
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2014/03/06 09:23:16
One thing about traveling in an RV especially in remote places and small towns is there is a definite dearth of good pizza. After a while I get a real desire for pizza. The problem with small Class B camper van motorhomes is there is little storage space for one of a kind luxury items like a pizza maker. I'm thinking maybe trying my hand at baking in a cast iron Dutch oven which I have been carrying. My other problem is dough prep when there is little kitchen counter space. I could pre-prepare and freeze dough balls but have a tiny freezer just big enough for ice cubes unless I put them in plastic bags instead of plastic containers. New motorhome on account of pizza?
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2014/03/08 13:36:01
It's a little early this Saturday but I got started early here home alone. I guarantee you after my wife sees this on Facebook she will not leave me home alone again to get in trouble like this.
 
I think I have the Breville Pizza Maker baking down now. This was a breakfast pizza I made this morning. The dough I made a week ago and put in the freezer. I put it back in the fridge yesterday and then this morning I took it out and let it set at room temperature for two hours. My dough is working properly under a variety of conditions. The pizza was layered first with prosciutto, then cheddar jack, banana peppers, red bell peppers, onion, olive oil, garlic, basil and oregano. After two minutes baking I added San Marzano cherry tomatoes. After three minutes I cracked an egg on top. Total bake time was 10 minutes and the egg yoke came out hard.
 
Coming off the Breville.

 
Steam rising. Nothing like fresh pizza.

 
For scale, that is a 10" wide peel.

EdSails
Filet Mignon
RE: Another Saturday, Another Pizza - PICS 2014/03/08 13:42:55
Davydd





Jambalaya Pizza with chicken, shrimp and Andouille sausage with a Cajun rice and tomato sauce base and mozzarella cheese.


 
I have to admit, Davydd, that looks and sounds really, really good!
Foodbme
Porterhouse
RE: Another Saturday, Another Pizza - PICS 2014/03/08 13:50:37
Post # 391? BEAUTIFUL, a work of art! The only thing I thought of was maybe cooking the egg(s) separately and just slide them on the pizza when done. That way the yolk wouldn't be hard.
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2014/03/08 18:11:56
Foodbme

Post # 391? BEAUTIFUL, a work of art! The only thing I thought of was maybe cooking the egg(s) separately and just slide them on the pizza when done. That way the yolk wouldn't be hard.

I wanted the hard yoke because the pizza cutter sliced right through it leaving a bit with each piece. If it were soft it would have just spilled on the tray. To get a soft yoke all I would have had to have done is just put it on later in the bake process as the whites did jell up pretty fast, faster than I expected as I did not get the sunny side up effect I was hoping for. For a soft yoke I would not put the egg in the center but maybe smaller eggs closer to the edge, but this was a one person pizza.
Wintahaba
Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2014/03/08 19:09:37
Davydd, It all looks fab...Thanks for sharing and the awesome photos....well done!
leethebard
Sirloin
RE: Another Saturday, Another Pizza - PICS 2014/03/08 19:53:23
Oh that breakfast pizza is to die for....wow!!!!!
hatteras04
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2014/03/08 20:45:44
Looks great!  Have you decided to nix the parchment?
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2014/03/09 11:46:59
hatteras04

Looks great!  Have you decided to nix the parchment?

Parchment is history as far as I am concerned. That was a recommendation by Breville in their user manual and I tried it. But then I didn't agree with their recipes either. I can see where parchment paper might be good if you are making multiple pizzas for staging and need to move them around.
porkbeaks
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2014/03/09 12:28:54
Davy, do you precook any of the veg or does it all go on raw?
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2014/03/09 15:21:53
Veggies go on raw. On occasion I have fried some onions in with Italian sausage which I brown before putting on. I'll add basil leaves toward the end of a bake. Sometimes I add sliced tomatoes about in the middle of a bake.
 
I prepare my own sauce. I used to simmer it in preparation. I don't do that anymore. I'm getting to dislike any pre-prepared sauces you buy in the store. Too much salt and sugar and at that rather bland taste.
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2014/03/09 19:30:14
Home alone this week and I am beginning feel like that guy who ate nothing but pizza for 25 years. It ends Tuesday and then we hit the road in our RV so I suspect my pizza making will be suspended though I have been making plans to try a Dutch oven pizza over charcoal.
 
So today I went rummaging through the fridge to see what was left since we are trying to draw down its contents. I found a package of smoked sockeye salmon from Alaska, some feta cheese, banana peppers, and Old Fashion Barbeque Sauce from a small joint called Chubby's in Maryland. :)
 

 
I combined those ingredients with some  black olives, chopped onions and parmesan cheese for this...
 

 
Baked again on the Breville Crispy Crust Pizza Maker, I'm getting that crust down.
 
 
 
Wintahaba
Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2014/03/09 20:12:09
Do you deliver? I'm kinda' close. GREAT looking pizza!
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2014/03/29 13:25:42
I'm on the road in our RV and carrying a 12" Lodge tri-leg cast iron Dutch oven, the kind that sits on top of charcoals and you put charcoals on the lid to cook top down. In the past I've made mostly stews and cobblers with the Dutch oven. Today for the first time I tried making a pizza.

Before heading out on our current trip I made my 220 gram dough balls that I had been using for baking 11" personal pizzas on an electric table top Breville Pizza Maker. I froze the dough balls and put them in plastic bags for compactness in a small freezer. The day before I took one out and put it in the refrigerator to thaw out and restart fermentation. This morning I put it a bowl to rise for pizza at dinner time. Here is the dough ball out of the refrigerator and in the bowl and another spare still frozen dough ball for comparison. By the end of the day the dough rose to fill the bowl.
 

 
I prepared the Dutch oven with a spray of olive oil in the bottom. The oven was seasoned. I wasn't sure it was necessary to add the olive oil but it didn't hurt. The I started the charcoals to let them turn gray in a disposable aluminum basting pan because the campsite did not have a fire pit or grill. When the coals were ready I put the oven on top of 10 charcoals and added 20 to the lid.

While the oven was on the charcoals I spread the dough and rather deliver it with a peel I just dropped it in the oven bottom. It wasn't my best effort. One side folded over and I straightened it out as much as I could. After the dough was in the oven I added my pizza sauce, then mozzarella cheese and then the pepperoni and put the lid on top. I had everything staged and ready to go so as not to waste any time.  I wasn't sure how it would go but in hindsight I think I would have pre-heated the Dutch oven more.
 

 

 
The bake took longer than I anticipated. It baked a total of 20 minutes and I ended up adding more coals to the lid hoping to brown the crust better. It came out fine. The crust was finished and I was satisfied. The crust was thin on the bottom and ended up stiff and cracker like. The cornicione (crust edge) was very light with the long ferment time.
 

 

 

 

 
I did a lot of Internet research on Dutch oven pizza and can say most is pretty bad. I learned a lot. I probably rushed the preparation as I said I should have pre-heated the oven more. The charcoal recommendations by almost all were too modest. The next time I will bring more heat to the process.
 
Cleanup was easy. The Dutch oven could be wiped clean with one paper towel as there was little left in the bottom. I let the charcoals burn down overnight and by the next morning the fine ash scattered in the wind and the pan could be wiped down with another damp paper towel so I could use the pan another time.
post edited by Davydd - 2014/03/29 13:29:09
RE: Another Saturday, Another Pizza - PICS 2014/03/29 15:16:47
Looks pretty good for a first try!
lleechef
Sirloin
RE: Another Saturday, Another Pizza - PICS 2014/03/29 15:16:53
I think I cooked some duck around here........

leethebard
Sirloin
RE: Another Saturday, Another Pizza - PICS 2014/03/29 15:47:51
wow.....Have pizza...will travel!
Greymo
Filet Mignon
RE: Another Saturday, Another Pizza - PICS 2014/03/29 15:53:44
You went through a lot of work for that pizza!  Good for you.  I am too lazy............I would have made grilled cheese sandwiches.
FriedClamFanatic
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2014/03/29 16:00:28
lleechef

I think I cooked some duck around here........


Who cares if you just made bologna and cheese on white bread..the view is awesome!
RE: Another Saturday, Another Pizza - PICS 2014/03/29 17:21:54
lleechef

I think I cooked some duck around here........


Lisa, that's magnificent, is it in Denali?

WarToad
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2014/12/06 11:48:04
Bump - making pizza tonight and need my favorite thread.
lleechef
Sirloin
RE: Another Saturday, Another Pizza - PICS 2014/12/06 20:48:10
I guess I never saw chewy's question........but here is the answer:  no, it is not Denali.  It's a shot of part of the Brooks Range taken from the Dalton Highway on the way to Prudhoe.
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2014/12/06 22:41:32
In my latest pizza efforts I've been making multiple pizzas. When I get real busy like that I forget to take the camera out.
 
My biggest concern is what I am going to do when I hit the road again in our new RV. I'll have the room (designed on purpose) to carry a PizzaQue propane fired oven or I can take along my Breville Pizza Maker. One thing I miss after being out on the road for longer than a month is pizza. The Dutch oven experiments were not all that satisfying and way too much work.
Foodbme
Porterhouse
RE: Another Saturday, Another Pizza - PICS 2014/12/07 23:44:45
Davydd
In my latest pizza efforts I've been making multiple pizzas. When I get real busy like that I forget to take the camera out.
 
My biggest concern is what I am going to do when I hit the road again in our new RV. I'll have the room (designed on purpose) to carry a PizzaQue propane fired oven or I can take along my Breville Pizza Maker. One thing I miss after being out on the road for longer than a month is pizza. The Dutch oven experiments were not all that satisfying and way too much work.

In case you haven't heard Davy, they have these places now called Pizza Restaurants!
I know they're not as good as yours but maybe they could tide you over until you get back home!
What you could do is start reporting on Pizza Joints just like you've so admirably done on BPT places!
hatteras04
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2014/12/08 10:20:39
Did you upgrade from a Class B?
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2014/12/08 10:41:44
hatteras04
Did you upgrade from a Class B?


It is a major upgrade but is still a Class B Mercedes Benz Sprinter van. We are having a custom van being built by Advanced RV in Willoughby, Ohio. It is kind of a deal of after having two Class B RVs and a decade of touring experience I am taking a shot at getting one exactly the way I want and incorporating all my ideas. 
 
:::well, anyway until the next one:::
 
http://www.advanced-rv.com
lleechef
Sirloin
RE: Another Saturday, Another Pizza - PICS 2014/12/08 11:04:33
Davydd
Have them install a brick oven for your pizzas!
Foodbme
Porterhouse
RE: Another Saturday, Another Pizza - PICS 2014/12/09 01:45:50
Davydd
hatteras04
Did you upgrade from a Class B?


It is a major upgrade but is still a Class B Mercedes Benz Sprinter van. We are having a custom van being built by Advanced RV in Willoughby, Ohio. It is kind of a deal of after having two Class B RVs and a decade of touring experience I am taking a shot at getting one exactly the way I want and incorporating all my ideas. 
 :::well, anyway until the next one:::
 http://www.advanced-rv.com

A local MB Dealer was advertising a Sprinter customized by Airstream. It looked pretty nice.
Didn't know Airstream did Sprinters.  
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