It's been too long! Pizza!

Food - recipes, reviews, and discussion
Message
Author
User avatar
MBerto
Posts: 3677
Joined: July 6th, 2010, 10:16 am
Location: Twin Cities, MN

Re: It's been too long! Pizza!

#1151 Post by MBerto » January 7th, 2019, 1:05 pm

Can't believe it's been so long on the pizza thread. Come on people.

First attempt at the "NY style dough" from Elements of Pizza by Flour Water Salt Yeast author Ken Forkish. Was very happy with the results. Baked on a pizza steel with a 550 degree 30 minute warm up and 5 minute "broil - high" super heating before baking. I also tried his NY style sauce, which was solid, although a little to sweet for me - involves adding sugar and reducing slightly before use.

First is 50% "chesebread" for my heathen children, 50% Bent River camembert + criminis. Second is tomato mozz.

Image

Image

Image
M@TT Bert0 lat us
@10centpower

User avatar
Jim Stewart
GCC Member
GCC Member
Posts: 419
Joined: July 31st, 2018, 9:49 am
Location: MA / FL

Re: It's been too long! Pizza!

#1152 Post by Jim Stewart » January 7th, 2019, 2:22 pm

Though I am weighed down by inertia and innate laziness, I "resolve" to resume some home pizza-making. . . Thanks for the inspiration ! (those are good looking pizzas: toppings, crust, bottom)

User avatar
mattcitrang
GCC Member
GCC Member
Posts: 1766
Joined: October 8th, 2011, 8:48 am

Re: It's been too long! Pizza!

#1153 Post by mattcitrang » January 7th, 2019, 2:26 pm

Great looking crust on those pies Matt

User avatar
Rick Allen
GCC Member
GCC Member
Posts: 3663
Joined: June 7th, 2009, 10:13 am
Location: McMinnville, OR

Re: It's been too long! Pizza!

#1154 Post by Rick Allen » January 7th, 2019, 3:05 pm

Funny, I used the same dough recipe on Friday. While the pizza was good (my son demanded way too many toppings), the crust was the best I've made. I just used the standard San Marzano tomatoes pureed + salt for the sauce.

mike pobega
GCC Member
GCC Member
Posts: 10737
Joined: January 27th, 2009, 3:26 pm

Re: It's been too long! Pizza!

#1155 Post by mike pobega » January 8th, 2019, 2:41 am

IMG_20181209_154707-01.jpeg
I have been hitting the books hard to create a perfect dough/crust. I upped my game with a few types of pizzas, the Neapolitan and a few Roman types, the Pinsa and the Taglio. Since about September I have been purchasing different flours and perfecting the hydration quotient of my pizza. I have had some great results. My Naples inspired Margherita is pictured here as is my Bonci inspred Taglio. I will post recipes if anyone is curious.
Cheerios!
Attachments
IMG_20190103_053750.jpg

User avatar
stevetimko
Posts: 1407
Joined: January 28th, 2009, 9:42 am
Location: Nevada

Re: It's been too long! Pizza!

#1156 Post by stevetimko » January 9th, 2019, 2:56 pm

I'd be interested as to what you found seemed to make a difference in flour, including how much gluten. Or any other ingredients.
Illegitimati non carborundum

mike pobega
GCC Member
GCC Member
Posts: 10737
Joined: January 27th, 2009, 3:26 pm

Re: It's been too long! Pizza!

#1157 Post by mike pobega » January 9th, 2019, 5:20 pm

Steve, the Pinsa pizza has 100grams rice flour to 650 Caputo 00. A very long cold ferment time is the key to creating the large air pockets and giving it's overall taste which is quite awesome. I tried 150 grams rice to 600 grams Caputo and did not like it as much. I also did 70 grams soy flour to 30 grams rice and 650 grams Caputo and did not like the soy. My next step will be 30 grams whole wheat somewhere in the mix. A high hydration, mix of different low/no gluten flours and long fridge time makes this light and airy.

650 grams Caputo 00
100 white rice flour
580 ml cool water
4 grams fresh yeast
18 grams sea salt
15 grams olive oil.

15 minutes with Kitchenaid and dough-hook. 2 hour rest under cover, fridge for 48 hours. Divide in two and fold-over a few times into containers and another 24-48 hours before use. I have used as late as 108 hours with good results.

In my fride now is lastnights Manitoba flour version. (Manitaly on Amazon). It's a stronger type 0 with a bread making index of W 330-350. it is exactly with Gabriele Bonci uses in Pizzarium, Rome so there's that.
Attachments
IMG_20190107_043536.jpg

User avatar
stevetimko
Posts: 1407
Joined: January 28th, 2009, 9:42 am
Location: Nevada

Re: It's been too long! Pizza!

#1158 Post by stevetimko » January 9th, 2019, 5:25 pm

Red star yeast?
I though pizza dough had to have a lot of gluten.
Illegitimati non carborundum

User avatar
Sebastian C.
Posts: 664
Joined: June 22nd, 2012, 3:00 pm
Location: CT

Re: It's been too long! Pizza!

#1159 Post by Sebastian C. » January 9th, 2019, 5:29 pm

Has anyone tried the Robertas pizzeria dough recipe in the NYT cooking app? Interesting to read about results.
C0rr3@

mike pobega
GCC Member
GCC Member
Posts: 10737
Joined: January 27th, 2009, 3:26 pm

Re: It's been too long! Pizza!

#1160 Post by mike pobega » January 9th, 2019, 5:44 pm

My Neapolitan dough of late is:
500 ml water
3 grams fresh yeast
25 grams of sea salt
800 grams of Caputo 00 Americana flour (special recipe for electic ovens) Great for browning

12 minutes KitchenAid with dough-hook, 2 hour rest and then divide into 3-4 balls and put into seperate containers for 24 hours.

In summer when I am back on my hot Webber I will replace the Americana with the Caputo 'Red Bag' 00.

User avatar
Kenny H
GCC Member
GCC Member
Posts: 3388
Joined: September 2nd, 2010, 10:53 pm
Location: Iowa, SoCal

Re: It's been too long! Pizza!

#1161 Post by Kenny H » January 10th, 2019, 5:46 am

Rice flour! Madness! That crumb looks great though. It looks a little crispier than I would want on the outside, is that purely the product of the dough or was it brushed prior to bake?
H0eve!kamp

mike pobega
GCC Member
GCC Member
Posts: 10737
Joined: January 27th, 2009, 3:26 pm

Re: It's been too long! Pizza!

#1162 Post by mike pobega » January 10th, 2019, 6:26 am

Not brushed
480 with convection in an oiled black pan,14-15 minutes

mike pobega
GCC Member
GCC Member
Posts: 10737
Joined: January 27th, 2009, 3:26 pm

Re: It's been too long! Pizza!

#1163 Post by mike pobega » January 12th, 2019, 12:55 pm

My next vehicle.
Attachments
bornandraised1.jpg

User avatar
Mel Hill
Posts: 6089
Joined: January 27th, 2009, 12:56 pm
Location: Colorado

Re: It's been too long! Pizza!

#1164 Post by Mel Hill » January 12th, 2019, 1:07 pm

483153C1-CDA7-4DE0-A83C-66DA78F87F70.jpeg
pesto, cherry tomatoes burratta and then
some arugula after coming out of the oven

User avatar
stevetimko
Posts: 1407
Joined: January 28th, 2009, 9:42 am
Location: Nevada

Re: It's been too long! Pizza!

#1165 Post by stevetimko » January 19th, 2019, 12:07 pm

Larry P wrote:
December 29th, 2014, 9:34 am
Bill Gibbs wrote:Have you guys seen the Uni 2? I'm quite the newbie at making pizza, but I got my wife this oven for Christmas. Uses wood pellets and claims 800 degrees. Lots of wood types to choose from. Makes a 12" pizza. Luckily my family and friends can cook. We got a pizza cooked in 3 minutes after 15 minutes to warm up. Fed 6 of us with 6 shared pizzas. I'm impressed by the simple design and the wood fired pizzas. I'm now taking pizza lessons from my son-in-law. Wish me luck. At least the wine pairings were easy.
[ResizeableImage=]https://www.dropbox.com/s/3wqallbi1rium ... 6.jpg?dl=0[/ResizeableImage]
Bill, that UUNI looks pretty cool! Can't wait to see your results.
How did the Uuni turn out?
Illegitimati non carborundum

User avatar
MBerto
Posts: 3677
Joined: July 6th, 2010, 10:16 am
Location: Twin Cities, MN

Re: It's been too long! Pizza!

#1166 Post by MBerto » January 21st, 2019, 9:17 am

mike pobega wrote:
January 9th, 2019, 5:44 pm
My Neapolitan dough of late is:
500 ml water
3 grams fresh yeast
25 grams of sea salt
800 grams of Caputo 00 Americana flour (special recipe for electic ovens) Great for browning

12 minutes KitchenAid with dough-hook, 2 hour rest and then divide into 3-4 balls and put into seperate containers for 24 hours.

In summer when I am back on my hot Webber I will replace the Americana with the Caputo 'Red Bag' 00.
3 grams yeast? The AVPN recipe from "Elements of Pizza" calls for like .5 g yeast. Would think something like that would explode, even with long secondary ferment in the fridge.
M@TT Bert0 lat us
@10centpower

mike pobega
GCC Member
GCC Member
Posts: 10737
Joined: January 27th, 2009, 3:26 pm

Re: It's been too long! Pizza!

#1167 Post by mike pobega » January 21st, 2019, 11:36 am

Actually it's a small amount (fresh) compared to most others and well less than standard. I am slow-cold fermenting.

http://www.pizzacreator.net/

mine:
Total 1325g
my yeast is <.25%

User avatar
MBerto
Posts: 3677
Joined: July 6th, 2010, 10:16 am
Location: Twin Cities, MN

Re: It's been too long! Pizza!

#1168 Post by MBerto » January 21st, 2019, 11:53 am

Didn't mean to suggest you're doing anything wrong; clearly it's working for you. Am only surprised because I used to do something similar but have been getting better results (for me) with less yeast. See my post below for details:

viewtopic.php?p=2086799#p2086799
M@TT Bert0 lat us
@10centpower

mike pobega
GCC Member
GCC Member
Posts: 10737
Joined: January 27th, 2009, 3:26 pm

Re: It's been too long! Pizza!

#1169 Post by mike pobega » January 21st, 2019, 3:43 pm

MB no offense taken. I am intrigued by your results.

Michae1 P0wers
GCC Member
GCC Member
Posts: 3885
Joined: March 6th, 2010, 1:47 pm
Location: St. Louis

Re: It's been too long! Pizza!

#1170 Post by Michae1 P0wers » January 23rd, 2019, 6:46 pm

MBerto wrote:
January 21st, 2019, 11:53 am
Didn't mean to suggest you're doing anything wrong; clearly it's working for you. Am only surprised because I used to do something similar but have been getting better results (for me) with less yeast. See my post below for details:

viewtopic.php?p=2086799#p2086799
I find that interesting about the yeast. I have been using a packet of yeast (seven grams) for 400 g of flour. That's just regular packet yeast though, not fresh, if that makes a difference. Also I've been having better results at high 60s hydration, having moved up from 65%. Slow refrigerated rise. Typically just using King Arthur flour too though. I'm very happy with my results and feel like my oven is the biggest limitation at this point. Doesn't seem too active or too "yeasty" but I'll have to experiment with less and see what I think. What's the advantage in your opinion.

Edit: So looking at the recipes seems maybe I'm using way too much for a slow rise. I'll try a much smaller amount this weekend and see how it goes.

Tom DeBiase
GCC Member
GCC Member
Posts: 368
Joined: May 2nd, 2010, 11:08 am

Re: It's been too long! Pizza!

#1171 Post by Tom DeBiase » February 3rd, 2019, 3:50 pm

When we moved to California from NJ six years ago we very quickly learned that most of the pizza out here sucks big time. Not all the pizza out here is bad but you need to search it out. My wife always made good pizza but out here she has turned it up to a whole bunch of notches :) Here are 4 of 5 pizzas we had with friends last Wednesday. Photos were taken quickly as we were having too much fun.

Prosciutto and Fig: Prosciutto, fig jam, caramelized onions, fontina d'aosta, Parmesan, mozzarella, arugula, balsamic reduction. (sliced fresh figs added in season).
IMG_20190130_195343.jpg
Butternut Squash: Butternut squash, shiitake mushrooms, bacon, caramelized onions, fontina d'aosta, Parmesan, mozzarella, oil cured olives, thyme.
IMG_20190130_211449.jpg
Sausage and Pepper (NJ Style): Sausage, red peppers, homemade sauce, fontina, Swiss, Parmesan, mozzarella, oregano.
IMG_20190130_203647.jpg
Sausage and Broccoli Rabe: Sausage, broccoli rabe, cremini mushrooms, crushed red peppers, fontina d'aosta, Parmesan, mozzarella.
IMG_20190130_200519.jpg

Tom DeBiase
GCC Member
GCC Member
Posts: 368
Joined: May 2nd, 2010, 11:08 am

Re: It's been too long! Pizza!

#1172 Post by Tom DeBiase » February 3rd, 2019, 4:02 pm

And one of my favorites from this summer when fresh corn is in season, Chorizo and Corn Pizza (with other stuff).
IMG_20180705_184831.jpg

EricE
Posts: 37
Joined: August 9th, 2018, 9:22 am

Re: It's been too long! Pizza!

#1173 Post by EricE » February 3rd, 2019, 9:21 pm

mike pobega wrote:
January 9th, 2019, 5:44 pm
My Neapolitan dough of late is:
500 ml water
3 grams fresh yeast
25 grams of sea salt
800 grams of Caputo 00 Americana flour (special recipe for electic ovens) Great for browning

12 minutes KitchenAid with dough-hook, 2 hour rest and then divide into 3-4 balls and put into seperate containers for 24 hours.

In summer when I am back on my hot Webber I will replace the Americana with the Caputo 'Red Bag' 00.
Mike, do you activate the yeast before you add the flour and such or are you throwing all of the ingredients into the KitchenAid and letting it rip?
Est3nson

mike pobega
GCC Member
GCC Member
Posts: 10737
Joined: January 27th, 2009, 3:26 pm

Re: It's been too long! Pizza!

#1174 Post by mike pobega » February 4th, 2019, 2:32 am

Eric, I add the yeast to the water with a spoonful of flour. After abouts 10 minutes I add the flour and salt. Them I let it rip. Lol

Sean Devaney
Posts: 3138
Joined: June 25th, 2009, 5:11 pm

Re: It's been too long! Pizza!

#1175 Post by Sean Devaney » February 4th, 2019, 9:52 am

Damn Tom those are some great looking pies!

Tom DeBiase
GCC Member
GCC Member
Posts: 368
Joined: May 2nd, 2010, 11:08 am

Re: It's been too long! Pizza!

#1176 Post by Tom DeBiase » February 4th, 2019, 11:21 am

Sean Devaney wrote:
February 4th, 2019, 9:52 am
Damn Tom those are some great looking pies!
Thanks Sean. I admit my wife makes one hell of a pizza. Plus whats not shown is all the prep work, sauteing the broccoli rabe, garlic etc, caramelizing the onions, preparing the sausage, butternut squash etc etc. And of course the dough. Literally hours of prep before even thinking of a pizza. I feel guilty watching but she loves doing it so I'm not complaining :)

I have a whole photo folder of her pizzas, the above is just a sampling. A NJ native that takes pizza seriously!

Tom

Sean Devaney
Posts: 3138
Joined: June 25th, 2009, 5:11 pm

Re: It's been too long! Pizza!

#1177 Post by Sean Devaney » February 4th, 2019, 11:26 am

[cheers.gif] to your wife. Pass on my respect and you are one lucky man.

User avatar
Kenny H
GCC Member
GCC Member
Posts: 3388
Joined: September 2nd, 2010, 10:53 pm
Location: Iowa, SoCal

Re: It's been too long! Pizza!

#1178 Post by Kenny H » February 4th, 2019, 1:04 pm

Great looking pies, nice!
H0eve!kamp

EricE
Posts: 37
Joined: August 9th, 2018, 9:22 am

Re: It's been too long! Pizza!

#1179 Post by EricE » February 4th, 2019, 4:29 pm

mike pobega wrote:
February 4th, 2019, 2:32 am
Eric, I add the yeast to the water with a spoonful of flour. After abouts 10 minutes I add the flour and salt. Them I let it rip. Lol
Great, I’ll have to give it a go!

Have any helpful tips on dough stretching? Granted I’ve only given it a few attempts but I’m just miserable at it. Seems as though my dough rebounds quickly (too cold?)
Or gets droopy (too warm?)
Est3nson

mike pobega
GCC Member
GCC Member
Posts: 10737
Joined: January 27th, 2009, 3:26 pm

Re: It's been too long! Pizza!

#1180 Post by mike pobega » February 4th, 2019, 5:28 pm

I find this particular dough is best about 30 minutes after I take from fridge. I place it in flour and make a disk about 4-5 inches, cover and leave be for a bit.
The Roman type of dough is very wet and there is a process for handling. Here are 2 interesting videos.




JDavisRoby
GCC Member
GCC Member
Posts: 106
Joined: June 19th, 2018, 12:42 pm
Location: Oklahoma

Re: It's been too long! Pizza!

#1181 Post by JDavisRoby » February 7th, 2019, 6:01 pm

Michae1 P0wers wrote:
March 22nd, 2018, 1:27 pm
mike pobega wrote:I'm back.
Took a little break from pizza making. I have been thinking about my trip to Naples last March and was watching some videos from da Michele and Pepe in Grani in Caiazzo, Italy. The former I visited and the later I never got to but new April I will correct that.
Today's pizza was done on the Weber at about 6 minutes. I used Miracolo di San Gennaro tomatoes and imported Bufala mozzarella (Campania). I wanted to get the simple yet awesome quality I found in Naples and overall, I was quite happy. I had a single jar to sample and after we ate I ordered five more from Giustiamo. It's spectacular.
Mike, what are you using to cook on the Weber? The inset stone that Weber sells, or just a regular stone, or something else entirely. I'm extremely happy with the results I get inside but I'd love to have an outdoor option for warmer weather but have never really tried making it on the Weber.

Thanks.
I’m curious about this as well. I have a Weber Kettle and have thought about doing pizza on it but never have. Been using the convection oven with okay results.

I’ve thought about getting one of these or another similar product.

https://www.kettlepizza.com/kettle-oven ... l-inserts/

Anyone have any luck with one of these products?

User avatar
Kenny H
GCC Member
GCC Member
Posts: 3388
Joined: September 2nd, 2010, 10:53 pm
Location: Iowa, SoCal

Re: It's been too long! Pizza!

#1182 Post by Kenny H » February 7th, 2019, 7:29 pm

EricE wrote:
February 4th, 2019, 4:29 pm
mike pobega wrote:
February 4th, 2019, 2:32 am
Eric, I add the yeast to the water with a spoonful of flour. After abouts 10 minutes I add the flour and salt. Them I let it rip. Lol
Great, I’ll have to give it a go!

Have any helpful tips on dough stretching? Granted I’ve only given it a few attempts but I’m just miserable at it. Seems as though my dough rebounds quickly (too cold?)
Or gets droopy (too warm?)
First rule, you should have your dough at room temp when you stretch. I take that back, that is the second rule. The first rule is that the dough should be rested well enough that you have a distributed homogenous gluten structure. That allows stretching. Being cold only makes it act like putty if the dough is ready.

The reason your dough would rebound is that it hasn't redeveloped gluten structure after kneading/shaping, so the proteins tend to be aligned in one direction, i.e., not well proofed (well developed ferment).
H0eve!kamp

User avatar
Rich K0rz€nk0
GCC Member
GCC Member
Posts: 410
Joined: January 27th, 2009, 5:41 pm
Location: Charlotte, NC

Re: It's been too long! Pizza!

#1183 Post by Rich K0rz€nk0 » February 8th, 2019, 9:42 pm

Mel Hill wrote:
January 12th, 2019, 1:07 pm
483153C1-CDA7-4DE0-A83C-66DA78F87F70.jpeg
pesto, cherry tomatoes burratta and then
some arugula after coming out of the oven
I think that I am in love with this, going to have to plagiarize soon
Time Person of the Year - 2006

mike pobega
GCC Member
GCC Member
Posts: 10737
Joined: January 27th, 2009, 3:26 pm

Re: It's been too long! Pizza!

#1184 Post by mike pobega » February 10th, 2019, 7:14 am

How's this for a wet dough?

Attachments
IMG_20190210_092806.jpg
IMG_20190210_095304.jpg

Bryce K
GCC Member
GCC Member
Posts: 71
Joined: August 25th, 2015, 7:47 pm
Location: Houston, Texas

Re: It's been too long! Pizza!

#1185 Post by Bryce K » February 11th, 2019, 1:00 pm

Dang, look at that crumb! That looks like a ciabatta.... impressive.
Senor Kaufman

Tom DeBiase
GCC Member
GCC Member
Posts: 368
Joined: May 2nd, 2010, 11:08 am

Re: It's been too long! Pizza!

#1186 Post by Tom DeBiase » February 13th, 2019, 9:09 am

Pizza Night last night was a big hit as usual. Besides the usual Sausage and Peppers we had an old favorite (Clam + Bacon) and a new creation "Mexican" Pizza. All three were yum.

Clam+Bacon: Chopped clams, bacon, tomato sauce, thyme, Parmesan, fontina, Swiss, Mozzarella.
IMG_20190212_183523.jpg
"Mexican" Pizza: Barbecue sauce, chicken chunks tossed in Mexican spices, bell peppers, black olives, jalapenos, scallions, fresh cilantro, 4 cheese Mexican cheese blend.
IMG_20190212_190406.jpg
The resident pizza wizard tossing some dough
MVIMG_20180325_200359.jpg

User avatar
Brent C l a y t o n
GCC Member
GCC Member
Posts: 5282
Joined: May 6th, 2009, 9:21 am
Location: Kew Gardens, NY

Re: It's been too long! Pizza!

#1187 Post by Brent C l a y t o n » February 13th, 2019, 6:39 pm

I used Mike's current dough recipe this week to make some calzones. I had dough for two nights, but I used it fairly fresh. I would have liked it to sit for 4 days. I'm also going to amp up the yeast a tick on the next round and see what happens.
‘Purveyor of Plonk’
Threadsinker
ITB Sales
IG@bigdaddyb420wine

User avatar
Rich K0rz€nk0
GCC Member
GCC Member
Posts: 410
Joined: January 27th, 2009, 5:41 pm
Location: Charlotte, NC

Re: It's been too long! Pizza!

#1188 Post by Rich K0rz€nk0 » February 13th, 2019, 8:26 pm

So, bear with me....

My allergies have been kicking the shit out of me for the last 2 years. Broken in the morning. My Doc is requesting that I take a break from any cow dairy, which for morbid curiosity, I'll take a shot at. Knowing me, I can go weeks without milk or heavy cheese then down a gallon of milk in a night. No difference. But I'll give 4 weeks a shot to juxtapose.

Question here, and I'll do some reading on past posts, anyone have a favorite (cow) cheese-less pizza recipe to share and bring to top of forum. This forum is deep. Salad Pizza, kale, anything you think is interesting is the degree of difficulty. My wife mentioned non-dairy (or what I consider plastic) cheese. I just can't sadly, its not me. If someone has a replacement that can stand the test of criticism though, I am all ears. Have not heard one yet.

Would love to hear.

Suggestion box open\
Time Person of the Year - 2006

User avatar
Craig G
GCC Member
GCC Member
Posts: 13342
Joined: March 6th, 2011, 10:57 am
Location: Town of Cats

Re: It's been too long! Pizza!

#1189 Post by Craig G » February 13th, 2019, 8:46 pm

Rich, I love this marinated sheep/goat cheese (price at this link is high - I buy it locally for $10/jar).



A simple pie with this is just cheese and marinated tomatoes. Chop tomatoes into ~1/4” chunks, then put quite a bit of salt, some ground pepper, and minced garlic in with them; mix with a good glug of olive oil. Mix and let them marinate for at least 15 min or minutes or up to several hours. Then make the pie with scattered tomatoes and cheese, and if you like use basil or oregano (I really like fresh oregano on this).

I’ve also made white clam and white crab pies with this cheese and they are great. Or if you prefer, add the same marinated tomatoes, but I would not use too many.
“I want to halve your babies” — King Solomon

C. Gle@son

User avatar
Craig G
GCC Member
GCC Member
Posts: 13342
Joined: March 6th, 2011, 10:57 am
Location: Town of Cats

Re: It's been too long! Pizza!

#1190 Post by Craig G » February 13th, 2019, 8:50 pm

To give proper credit, I learned those marinated tomatoes from this pizzeria in Fort Collins CO (it was probably the very best thing about FC):

https://www.pulcinellapizeria.com/menu

It looks like it is still on the menu (White Pizza).
“I want to halve your babies” — King Solomon

C. Gle@son

User avatar
Steve Manzi
GCC Member
GCC Member
Posts: 19458
Joined: January 27th, 2009, 1:55 pm
Location: North/Central NJ

Re: It's been too long! Pizza!

#1191 Post by Steve Manzi » February 16th, 2019, 3:06 pm

Rich K0rz€nk0 wrote:
February 13th, 2019, 8:26 pm
So, bear with me....

My allergies have been kicking the shit out of me for the last 2 years. Broken in the morning. My Doc is requesting that I take a break from any cow dairy, which for morbid curiosity, I'll take a shot at. Knowing me, I can go weeks without milk or heavy cheese then down a gallon of milk in a night. No difference. But I'll give 4 weeks a shot to juxtapose.

Question here, and I'll do some reading on past posts, anyone have a favorite (cow) cheese-less pizza recipe to share and bring to top of forum. This forum is deep. Salad Pizza, kale, anything you think is interesting is the degree of difficulty. My wife mentioned non-dairy (or what I consider plastic) cheese. I just can't sadly, its not me. If someone has a replacement that can stand the test of criticism though, I am all ears. Have not heard one yet.

Would love to hear.

Suggestion box open\
Have you tried using A2 Milk and cheese made with cows that only produce A2? And also goat milk and cheese is better too.
________________________________________
"In the end, we will remember not the words of our enemies, but silence of friends" ~ Martin Luther King, Jr.

"The ignorance of one voter in a Democracy impairs the security of all" ~ John F. Kennedy

Post Reply

Return to “Epicurean Exploits”