Hot!Another Saturday, Another Pizza - PICS

Page: 12345.. > >> Showing page 1 of 7 - Powered by APG vNext Trial
Post
Davydd
Sirloin
2007/03/11 18:33:29
It was another stay in Saturday night watching Borat on DVD. So, I made another pizza starting at 4 PM making the dough from 2-1/2 cups flour, 1 cup warm water with a packet of yeast and a pinch of sugar, a dash of salt and garlic powder in the flour, and olive oil to wet the wooden spoon. I hand knead my dough, turn and fold, turn and fold and so on. By hand kneading I get a feel for the dough's texture and workability and add olive oil or more flour as I go as needed. Then I let it sit for about an hour covered while I prepare the other ingredients. When it rises I punch it down and let it sit again. Also during this time I have to stove pre-heating at 450F with a pizza stone on the bottom rack.

I use a 16" aluminum pizza pan. First I form the pizza by hand on the knuckles. Still have not mastered the art of tossing. I drop it on the pan and push it out to the edge and then pinch the dough around the edge to form a slight lip. My last pizza was a deep dish where I put provolone cheese in the bottom first. I did this on my flat pizza thus...



Next I spread pre-cooked with a chopped red onion and a little fennel seed, hot Italian sausage. After I cooked the sausage and onion I poured off as much fat as possble and let it sit in a bowl with paper towels to bleed off more fat - my token healthyism.

I spread just a little bit of pizza sauce and a sprinkling of oregano first and then evenly spread out the sausage mix. I de-imphazised the sauce on this one using probably half of what I would normally put on. Next I placed baby bella sliced mushrooms thus...



Next I topped the pizza with shredded mozzerella cheese topped with black olives and finished off with a cross sliced banana pepper. I find that if I place an aluminum pan directly on a stone, the heat transfers rather quickly and I get an even crust lightly browned on the bottom. This pizza baked in a quick 15 minutes at 450F. And this is how it turned out...



PS. I forgot to add. They came out of the oven at 6 PM.
xannie_01
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2007/03/11 18:40:49
davydd,
do you deliver??
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2007/03/11 18:48:36
quote:
Originally posted by xannie_01

davydd,
do you deliver??

I worked for an independent pizza restaurant when in high school and watched how the owner struggled. As much as I would love to make pizzas for a living and deliver, I'll leave that to Tom on Desparate Houswives.
dholk
Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2007/03/11 19:24:07
Beautiful pizza, Davydd.

I worked for a pizza chain before and all through college. It was a good chain as far as they go and I did learn to make and work with dough everyday. It's pretty clear to me that the crust is the make or break aspect of a great pizza. You can only go so far using pre-made crusts like Boboli or even using frozen bread dough. To get in the top 20% or so, you have to master the crust. The real art is in the dough and the heat/pan/stone you cook it on, IMHO.

That said, the only time I've made my own pizza dough is when I am visiting my folks and I can use my Mom's kitchen-aid mixer with the dough hook thats a decent mini-version of the Hobart floor mixer I used for years.

Am I reading your description right that you make the dough completely by hand? What, just a pile of flour, pour the water/yeast on top and knead?

Thanks for sharing your knowledge and pics with us.
sizz
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2007/03/11 19:49:22
looks good Davydd...................... I too love making pizza.
thanks for letting us see yours.
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2007/03/11 20:27:29
quote:
Originally posted by dholk

Beautiful pizza, Davydd.

Am I reading your description right that you make the dough completely by hand? What, just a pile of flour, pour the water/yeast on top and knead?

Thanks for sharing your knowledge and pics with us.

Yes, totally by hand. First I olive oil up a wooden spoon and mix everything until it is almost a ball and then I knead the ball by hand for about 5 minutes folding it over and over. It's a mindless exercise and lets you feel the dough. This is when I add a little olive oil or flour as needed to get just the right mix and feel. I might add hand kneading is less clean up too. All you have to do is wash your hands which I do frequently so I can grab a beer.
007bond-jb
Double Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2007/03/12 16:32:11
Great lookin pie Davydd, Provalone & mozzerella are what lots of pizza joints use. sometimes I like cheese under toppings sometimes cheese over you did both!! Great idea! rock on guy.
desertdog
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2007/03/12 18:24:56

Another Saturday, another masterpiece! Looks great Davydd, as usual!

DD
doggydaddy
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2007/03/12 19:05:53
===Still have not mastered the art of tossing. I drop it on the pan and push it out to the edge and then pinch the dough around the edge to form a slight lip. My last pizza was a deep dish where I put provolone cheese in the bottom first.===


Try using a rolling pin to make your circle. Put your hands gently under the middle and try from there. Start with small circles at first as you may still want to stretch it out on the pan. As time passes, you should become more confident.
I can't toss one up in the air, but sometimes I get a good spin....

Oh yeah, I like how the cheese is on the bottom and nicely browned on top.

mark
Adjudicator
Sirloin
RE: Another Saturday, Another Pizza - PICS 2007/03/12 19:25:17
Looks good. Bananna peppers are one of my favorite toppings. What? Needs more onions IMO. Do you use a dough docker? Tossing & spinning made a lot easier. Dough must be proofed, of course, but very cold for best results.
dholk
Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2007/03/12 19:49:51
Adjudicator,

Using a dough docker makes throwing easier? I was taught to use it to reduce bubbles in the crust during baking. I had no idea that docking also made it easier to throw. Thanks for the tip.

Dave
Adjudicator
Sirloin
RE: Another Saturday, Another Pizza - PICS 2007/03/12 20:20:00
quote:
Originally posted by dholk

Adjudicator,

Using a dough docker makes throwing easier? I was taught to use it to reduce bubbles in the crust during baking. I had no idea that docking also made it easier to throw. Thanks for the tip.

Dave


As to above, yes indeed a docker's main use is on the dough way before it even hits the oven. Press your dough out as much as possible on your working surface. Use the docker thoroughly on the product (i.e. not just one or two swipes). There are many types of dough dockers out there. The best ones use FLAT (not pointed) aluminum pins. You will not have excessive "bubbles" if the docker is used correctly. Also and this applies for all; even those in the pizza service industry: If a chain oven is used =====>>> , the pizza WILL suck.
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2007/03/12 20:55:11
There was plenty of onion but I put it in when I browned the Italian sausage in a frying pan. It kind of blends out of appearance that way. I did it that way because my wife prefers the onion carmelized.

I must be missing something about a dough docker. Rarely does my pizza crust bubble probably because I generally go heavy on the toppings. But when I start out with a dough ball and start working it out by hand off the table, spinning on the knuckles, etc., when does the dough docker come into play? I can usually spin the dough out to just about cover the pan before flopping it down and then stretch it out to the edge. I haven't needed a rolling pin. I just haven't worked up the courage to toss it in the air in fear of dropping it and having to start all over.
ann peeples
Sirloin
RE: Another Saturday, Another Pizza - PICS 2007/03/12 21:06:20
This low carb way of living is killing me!!!!Your pizza looks divine!
dholk
Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2007/03/12 21:42:54
quote:
Originally posted by Adjudicator

quote:
Originally posted by dholk

Adjudicator,

Using a dough docker makes throwing easier? I was taught to use it to reduce bubbles in the crust during baking. I had no idea that docking also made it easier to throw. Thanks for the tip.

Dave


As to above, yes indeed a docker's main use is on the dough way before it even hits the oven. Press your dough out as much as possible on your working surface. Use the docker thoroughly on the product (i.e. not just one or two swipes). There are many types of dough dockers out there. The best ones use FLAT (not pointed) aluminum pins. You will not have excessive "bubbles" if the docker is used correctly. Also and this applies for all; even those in the pizza service industry: If a chain oven is used =====>>> , the pizza WILL suck.


I agree, use the dough docker prior to baking. Thanks for sharing that insight.
dickestep
Double Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2007/03/14 00:49:51
Mmm, great looking Pizza, Davy! I can almost smell it.
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2007/09/16 10:21:56
Saturday night is my pizza night and here is another one made with all things, ground bison.

This is the first time I actually prepared my dough 24 hours in advance and proofed it in the refrigerator. I'm learning. It made a major difference in how it handled and how it came out in a very consistent thin style. So I've become convert if and only if I can plan ahead that far.

The ground bison is a lean, but dry meat without a lot of rich flavor. I pre-cooked it with a lot of doctoring up with oregano, basil, thyme, fennel, cayenne and garlic to try to put some Italian into it. In the future I'll stick to pork sausage.

On top of the dough I put a thin coating of tomato sauce and then covered it with provolone cheese. Then I covered that with a layer of chopped fresh spinach leaves. Next came the bison, onion, and bella mushrooms followed by a light sprinkling of mozzarella and parmesan cheese. Then I layered a few cross sliced Anaheim peppers and finished off with sliced Romano tomatoes.


John A
Filet Mignon
RE: Another Saturday, Another Pizza - PICS 2007/09/17 11:27:34
Looking good Davydd, keep it up. Thanks
porkbeaks
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2007/09/17 12:47:42
quote:
Originally posted by Davydd

Saturday night is my pizza night..... This is the first time I actually prepared my dough 24 hours in advance and proofed it in the refrigerator. I'm learning. It made a major difference in how it handled and how it came out in a very consistent thin style. So I've become convert if and only if I can plan ahead that far....



Since Saturday night is your pizza night, try preparing your dough on Wednesday or even Tuesday night. It will handle even better and the taste will improve also. The only thing you have to (perhaps) do differently is use less yeast. For two 16" pizzas, I use a scant 1/2 teaspoon of active dry yeast. Also, be sure to get the dough in the fridge as soon as possible after prep. btw, that bison pie looks great! pb
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2007/10/13 20:03:29
It's Saturday night and another pizza. This time I kept it simple and did not load it up with a lot of different ingredients. I made my dough ahead of time again. I spread the dough out on a pizza tin that is perforated with tiny holes while the oven is pre-heating at 500 degrees with a pizza stone. I'm in to spinning the pizza to make it large enough before plopping it down on the tin. Then I spread just a little bit of pizza sauce on the dough and topped that with provolone cheese. I sauteed a package of hot Italian sausage with chopped onions until it was thoroughly cooked and then drained off the fat. Then I chopped 2 oz. of fresh basil and half a garlic and spread that over the provolone. Then placed the sausage and onion and added a little bit of mozzarella and parmesan cheese as a binder. The green you see is the chopped basil leaves. Baked it for 10 minutes. There is not a pizza restaurant in town that can touch my pizzas now but I doubt I could afford to stay in business with the cost of ingredients I put in the pizzas. The fresh basil alone cost me 3 bucks.


007bond-jb
Double Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2007/10/16 11:20:48
The pizzas look great DD. I might have already told you about this site I don't remember.
http://www.pizzamaking.com/
John A
Filet Mignon
RE: Another Saturday, Another Pizza - PICS 2007/10/17 07:02:35
That's a real good looking pizza Davydd, very nice job.
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2007/10/17 09:11:17
quote:
Originally posted by 007bond-jb

The pizzas look great DD. I might have already told you about this site I don't remember.
http://www.pizzamaking.com/

I occasionally read pizzamaking.com but have never registered to post. It is a great source for information.
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2007/11/04 18:08:17
Yep, last night was pizza Saturday night. This time we had our son and family with us so I made two pizzas. The first was a traditional Margherita pizza with fresh basil, tomato sauce, mozzarella cheese and sliced Romano tomatoes - nothing fancy.



The second was an Italian sausage with provolone cheese base on the dough like I like to do, tomato sauce, onions, sausage and black olives topped with a six cheese blend.


ann peeples
Sirloin
RE: Another Saturday, Another Pizza - PICS 2007/11/04 20:08:36
mouth-watering!!
John A
Filet Mignon
RE: Another Saturday, Another Pizza - PICS 2007/11/05 09:18:24
Sure is, has me drooling.
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2007/11/17 21:14:30
It's Saturday night/ Guess what? Another pizza. This time I baked it in our new oven ( http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=23338 ) on a new pizza stone using a pizza peel instead of a pan. Also I shelled out for some high gluten wheat flour that I mixed in with the bread flour. The pizza is provolone cheese, mozzarella cheese, red sauce, hot Italian sausage, baby bella mushrooms, onion, Romano tomatoes, chopped garlic and basil and oregano spices. Baked at 500 degrees for 11 minutes.

Pizza on the stone


Perfectly browned crust

ann peeples
Sirloin
RE: Another Saturday, Another Pizza - PICS 2007/11/18 09:22:10
Davydd-Just want you to know I love your pizza posts and pics...wish you were here on Saturday nights!!
brightcopperkettles
Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2007/11/18 13:06:39
Man, I want to eat at your house, Davy!!
desertdog
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2007/11/18 13:44:07

I've stopped posting my Pizza pics 'caus Dayvdd's puts mine to shame!

Nice work, my friend!

DD


Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2007/11/24 19:46:40
It's Saturday night!!! What can you do after Thanksgiving? I made two pizzas tonight . The first was a more traditional pizza that I placed on an aluminum pizza pan because I wanted to try out the bottom convection oven in our new setup. The pizza consist of sauce, provolone cheese, oregano, fresh basil leaves, chopped onion, chopped garlic, mozzarella and parmesan cheeses and pepperoni. The bottom convection oven worked to perfection baking this pizza at 500 degrees in 10 minutes.



Now the experiment. In the upper oven with the pizza stone I put together a turkey gravy sauce in place of the standard tomato sauce, topped it with Brie cheese, chopped up leftover turkey pieces and a cranberry salad made with cranberry and oranges. This one baked directly on the stone at 500 degrees for 10 minutes. Everyone was very skeptical of the combo but it turned out to be a winner. So that is what you do with Thanksgiving leftovers.


Twinwillow
Sirloin
RE: Another Saturday, Another Pizza - PICS 2007/11/24 19:55:42
I wish I was a member of your immediate family.
Adjudicator
Sirloin
RE: Another Saturday, Another Pizza - PICS 2007/11/24 20:10:18
quote:
Originally posted by twinwillow

I wish I was a member of your immediate family.


LOL! Ditto!
ann peeples
Sirloin
RE: Another Saturday, Another Pizza - PICS 2007/11/24 21:13:47
I logged in tonight knowing you would be here, Dayvdd...I bet that "Thanksgiving" pizza was awesome...and of course the pepperoni one looks hands down irresistable.Another success!
sizz
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2007/11/25 12:10:35
Davydd
I like your new stove...... which level do you think is best for your pizza making...?? top or bottom?
is the smaller top oven Self-Clean?
I wonder if that stove comes in a traditional Calrod Coil element top.

Also glad to see you using a pizza stone.......great for crunching up the bottom of your pizza.

I found that the store-bought pizza stone like you have here is a little bit to thick and takes to long to heat up.
What I use is a any regular ceramic tile bought at Home Depot, $1.00 to $1.50 max for the 18x18 size, flip it over and cook on the unglazed side, remembering always to put the tile in before you turn on the stove......................... and if it cracks then no big deal.......... also leave it in the oven when you Self-Clean your oven the stone will come out as clean as the day you took it out of the box...
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2007/11/25 13:07:05
sizz,

I am happy with the results from both the top and bottom oven. We have an all electric house with no gas so gas was out.

I don't think you can get this oven with traditional coil elements. When you go through the selection process to narrow down choices and select coil the double oven decision drops out. This one has a smooth glass top with two left side burners and a bridge element burner working together for a griddle, a right front burner that can be adjusted 6", 9" or 12", another right side in back small burner and a warming element in the back middle area. This is the oven.

http://products.geappliances.com/ApplProducts/Dispatcher?REQUEST=SPECPAGE&SKU=PB975SMSS&SITEID=GEA



I keep the stone in the top oven. The top oven has a pizza setting feature where you can select either a fresh or frozen setting. I am not sure what the difference is because you can set the temperature you want. I assume it determines which heating elements come on since there are top and bottom elements. Both ovens are self cleaning. The top oven is not convection. The bottom oven works both standard and convection. The bottom oven did a great job on our 22 lb. turkey.

I thought about just using a cheap stone from Home Depot. Maybe next time. I preheated my stone starting about an hour ahead of time. Not a big deal to me considering I am now prepping my dough a day ahead of time. I can't believe how much better the results are doing that.
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2007/12/01 11:13:59
It's Saturday morning and in celebration of the first real snow of the season here in the Twin Cities I plan to make an all white homemade pizza with a sauce made from extra virgin olive oil, parmesan cheese, cream cheese and garlic along with fresh basil, Italian chicken sausage and onion. The dough has been cold fermenting in the fridge for two days in anticipation. Too late for any other suggestions. I've cocooned for the weekend. Winter is here! As I look out my window above the computer the snow started just an hour ago and 6 to 10 inches is forecast.


Sundancer7
Fire Safety Admin
RE: Another Saturday, Another Pizza - PICS 2007/12/01 11:26:25
My brother lives in Edina, MN and is looking forward to the snow as he is a snow shoe enthusiast and in fact races/runs in many snowshoe events every years.

Snow is a great opportunity to cook, imbibe and enjoy the beautiful sight.

Paul E. Smith
Knoxville, TN
desertdog
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2007/12/01 11:35:31


Hey Davydd,

Looking forward to the pizza, I'm a big white pizza fan (as is my wife) You're pizza posts always give me inspiration! And thanks for the weather report, my brother lives in Red Wing, as you know.

We've had unbelieveable rain since yesterday lunchtime, supposed to get 2 inches by the time it is all said and done with. (hopefully this afternoon.) This was the kind of morning I sip my coffee, look out the window and enjoy the change.

DD

Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2007/12/01 19:37:05
As promised here is the white pizza. The dough proofed in the fridge for two days this time. I slapped and spun it and stretched it to fill the wood peel at about 14 inches. I made the sauce with fresh parmesan cheese, cream cheese, half and half, chopped onion, chopped garlic and oregano. I spread it on pretty thick then I topped it with fresh North Shore Living Herbs attached to the roots basil leaves, banana peppers, and tomato basil Italian chicken sausage. Then I put fresh sliced slabs of 100% fresh mozzarella cheese (not the skim or 2%) on top. I baked it on the stone at 550 degrees for 8 minutes. This was one rich pizza. I am kind of getting addicted to fresh basil leaves. Oh yeah!


Big_g
Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2007/12/01 19:57:14
You're killing me with those photo's. That is a great looking pie, and I'll bet it tastes great too.
Thanks for sharing.
porkbeaks
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2007/12/01 19:58:01
Outstanding pie, Davy! I've got to try the cream cheese instead of my usual riccotta on my next "Great White". pb
tcrouzer
Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2007/12/01 21:10:14
Your pizza is amazing, Davydd! I love to make homemade pizza - I hand stretch and form my pie, I'm not up to tossing and spinning yet. Two suggestions: see if you can find some Italian 00 flour; I bought some from King Arthur (Italian-style Flour) and it does make a difference to the pizza dough flavor and texture - and try your fresh chopped basil on top of the pizza when you take it out of the oven; the heat will wilt it, but the flavor and aroma is much more than if you baked it inside the pie.

Teresa
ann peeples
Sirloin
RE: Another Saturday, Another Pizza - PICS 2007/12/01 23:35:25
Looks much better than the dinner I had tonight...another winner, Davydd!!
unabashed
Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2007/12/02 02:15:20
GREAT LOOKING PIES!!!!!!!
Ron
billyboy
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2007/12/02 04:01:28
Davy, love those browned spots and the dough bubbles! Nice touch with the cream cheese! Are the banana peppers hot?
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2007/12/02 13:31:43
The yellow banana peppers were actually pretty mild. They were hot but not overly hot. I didn't dock the dough thus the bubbles. In some ways it is kind of neat to get them. They pop right down when you slice the pizza.
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2007/12/15 21:07:35
It's Saturday night . . . and I'm bummed. It just occurred to me that I will not be making pizzas for possibly the next 6 weeks. We have no kitchen and it could be up to 6 weeks by the time it is functional again because the sink cannot be reconnected until the counter tops are installed. The oven works.

I may become an expert on all the frozen brands out there because they can be baked and eaten without making a mess requiring a kitchen sink for clean up.
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2007/12/23 18:21:58
The lengths I will go to make a pizza. No pizza last night. Sorry. We ordered out. But I am in northern Virginia and will make two pizzas for Christmas. So today we went out to buy provisions. I found everything I needed with the exception of semolina flour. Whole Foods was totally out. Giant and Safeway, nada. I guess not many Italians in northern Virginia. So we will try a different Whole Foods or Wegmans.

Tomorrow we may go out for lunch and try Two Amy's.
janicks
Hamburger
RE: Another Saturday, Another Pizza - PICS 2007/12/23 18:45:55
Hey David,
Have you ever put the sausage or ground beef on the pizza raw?
There is a place that we go that does that and it is SO good.
The grease mixed in with the sauce and cheese is a good mix.
Thanks Jean Anne
Big_g
Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2007/12/23 18:47:40
You've suceeded in giving me the urge to try making my own again. As soon as I'm capable, I picked up a stone and a peel the other day in anticipation.
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2007/12/23 22:03:33
quote:
Originally posted by janicks

Hey David,
Have you ever put the sausage or ground beef on the pizza raw?
There is a place that we go that does that and it is SO good.
The grease mixed in with the sauce and cheese is a good mix.
Thanks Jean Anne


Jean Anne,

I bake them at 550 degrees in about 8 minutes. I don't think the sausage will cook through in that short time. I've always prepared my sausage by slow frying with garlic, onion, oregano, basil and fennel.
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2007/12/23 22:05:49
quote:
Originally posted by Big_g

You've suceeded in giving me the urge to try making my own again. As soon as I'm capable, I picked up a stone and a peel the other day in anticipation.

Big g,

Go for it. This week I don't have a stone or peel at my disposal in my daughter's home so will just put them on pans.
porkbeaks
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2007/12/23 22:20:00
quote:
Originally posted by Davydd
This week I don't have a stone or peel at my disposal in my daughter's home so will just put them on pans.


I've heard of some pizzas being made on a preheated cast-iron frying pan turned upside down. Feel adventurous?? pb
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2007/12/23 22:42:14
I haven't checked yet to see if there is a cast iron frying pan. Now that we have a new glass top electric range at our home our cast iron frying pan is now retired. However, I guess it might not be a bad experiment to try it. Our cast iron frying pan was inherited. We have no idea how old it is.
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2007/12/25 18:45:51
After having pizza at Pizza Paradiso on Christmas Eve ( http://www.roadfood.com/forums/topic.asp?TOPIC_ID=24148 ) you would think that would be enough. No way. Our Christmas dinner was pizza! OK, it is not Saturday night but since we will not have a complete kitchen for a few more weeks opportunity presented itself. I made two pizzas.

One was a Margherita pizza consisting of olive oil base, chopped onion, chopped garlic, fresh basil, Buffalo mozzarella cheese, some fresh parmesan and sliced Roma tomatoes again top with a splash of olive oil after it came out of the oven.



The other pizza was an unstrained Italian sausage sauteed with onion, garlic, oregano and hot pepper flakes, a light amount of pizza sauce, baby bella mushrooms, apple hickory smoked mozzarella cheese and Parmesan cheese.



I baked the pizzas on aluminum pans on top of a 13" pre-heated stone on the bottom rack in a gas oven at a maximum of 500 degrees. They took about 12 minutes each. The crust came out great. Not bad for make do in my daughter's kitchen.


ann peeples
Sirloin
RE: Another Saturday, Another Pizza - PICS 2007/12/25 19:16:39
Even as full as I am on Christmas food, those look wonderful!!
Big_g
Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2007/12/25 20:26:16
As usual....picture perfect pies.....sigh!
Earl of Sandwich
Double Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2007/12/26 07:03:25
Davydd, your pictures are inspiring. I have a hankering to make some pizza doughs and bake my own pizzas. I hope to get around to it this week but I find your pics to be inspirational. Thanks.

I hear you make a decent tenderloin as well.
Rando
Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2007/12/27 13:27:21
Great pies! my mouth is watering.
Page: 12345.. > >> Showing page 1 of 7 - Powered by APG vNext Trial