It's been too long! Pizza!

Food - recipes, reviews, and discussion
Message
Author
Scott Sutherland
Posts: 322
Joined: June 5th, 2009, 8:54 pm

It's been too long! Pizza!

#1051 Post by Scott Sutherland » August 25th, 2016, 8:35 am

Thanks a ton. I think I need to dial in a recipe or two before I get super fancy with dough techniques :)

He's got a recipe in his book for something he calls stecca that is 400g flour and 350g water -- 88%! Long ferment and all but so slack. I keep thinking there's an error but maybe that's just his style.

I'll try less water and take it from there. I did not realize how much different a few % hydration can make.

Baby steps and all

Thanks again

Scott

User avatar
MBerto
Posts: 3626
Joined: July 6th, 2010, 10:16 am
Location: Twin Cities, MN

It's been too long! Pizza!

#1052 Post by MBerto » August 25th, 2016, 8:49 am

Just picked up "Elements of Pizza" by Ken Forkish, author of Flour Water Salt Yeast. He presents a substantially different dough recipe as compared to that in FWSY. Instead of it looking like a variation on a bread recipe, he re-vamps it from the ground up. Basics:

Low 60s hydration. Almost no yeast (.5g). Add S/Y to water, THEN add flour. Mix and leave for 2 hour primary. Give it a solid knead of 2-3 minutes, then divide into balls and leave for 6-12 hour secondary. Extend secondary up to 3 days by using fridge if required. Worked MUCH better than variations on the long primary, high hydration, short secondary methods used for bread.
M@TT Bert0 lat us
@10centpower

User avatar
MBerto
Posts: 3626
Joined: July 6th, 2010, 10:16 am
Location: Twin Cities, MN

It's been too long! Pizza!

#1053 Post by MBerto » September 7th, 2016, 6:03 pm

You guys. Best pizza I've ever made. Credit goes about 40% to the recipe, which is tough to screw up, and 60% to me, for really nailing the dough prep and BGE temps (man you shoulda seen those coals - like a got damn smelter in there).

It's called Greens on White - first pic is undressed post oven, second is dressed, third is underneath. Base is garlic paste, asiago, ricotta, and a bit of fresh mozz. Then cooked and dressed with proscuitto and arugula.

ImageUntitled

ImageUntitled

ImageUntitled
M@TT Bert0 lat us
@10centpower

User avatar
Larry P
GCC Member
GCC Member
Posts: 6795
Joined: June 21st, 2010, 3:13 pm
Location: Livermore, CA

It's been too long! Pizza!

#1054 Post by Larry P » September 7th, 2016, 6:38 pm

Congrats Matt, looks great!
P ! g g ! n s

"You keep me searching for a heart of gold" - Neil Young
"Metal heart, you're not worth a thing" - Cat Power

Scott Sutherland
Posts: 322
Joined: June 5th, 2009, 8:54 pm

It's been too long! Pizza!

#1055 Post by Scott Sutherland » September 7th, 2016, 11:17 pm

Is that from the Forkish pizza book? I have been using his bread book and it is wonderful.

Scott

User avatar
Kenny H
GCC Member
GCC Member
Posts: 3322
Joined: September 2nd, 2010, 10:53 pm
Location: Iowa, SoCal

It's been too long! Pizza!

#1056 Post by Kenny H » September 8th, 2016, 8:38 am

that sounds so killer. looks awesome.
H0eve!kamp

User avatar
MBerto
Posts: 3626
Joined: July 6th, 2010, 10:16 am
Location: Twin Cities, MN

It's been too long! Pizza!

#1057 Post by MBerto » September 9th, 2016, 8:08 pm

Scott Sutherland wrote:Is that from the Forkish pizza book? I have been using his bread book and it is wonderful.

Scott
Dough was, overall recipe was from "Pizza on the Grill" which is targeted at par-baked, grilled pizzas, but works just fine in other applications, of course. The new Forkish book (love his bread book) is really focused on dough, and only has ~15 pizza recipes, none of which are that special. But it also has ~15 or so different dough recipes.
M@TT Bert0 lat us
@10centpower

User avatar
Bruce Leiser_owitz
GCC Member
GCC Member
Posts: 12202
Joined: June 16th, 2009, 12:54 pm
Location: Los Angeles, CA

It's been too long! Pizza!

#1058 Post by Bruce Leiser_owitz » September 11th, 2016, 9:50 am

I made a pulled pork pizza last night, on the grill on a pre-heated pizza stone. Pizza dough, BBQ sauce, caramelized onions, briny black olives, pulled pork, fresh & shredded mozzarella, and red chili flakes. Obviously a bastardized California version of pizza, but still mighty tasty.

Bruce
Attachments
Pizza #1a 9-10-16.jpg
Pizza #1a 9-10-16.jpg (35.05 KiB) Viewed 2400 times
"Bruce you are correct."--Andrew Kaufman, 3/24/13.

Joe Chanley
Contributor
Contributor
Posts: 540
Joined: February 1st, 2010, 1:13 pm

It's been too long! Pizza!

#1059 Post by Joe Chanley » September 12th, 2016, 11:17 am

Thanks, I was just looking for something to do with the mountain of pulled pork in my fridge

User avatar
P. Willenberg
GCC Member
GCC Member
Posts: 2205
Joined: March 8th, 2012, 7:46 pm
Location: Portland, OR

It's been too long! Pizza!

#1060 Post by P. Willenberg » September 12th, 2016, 1:57 pm

Joe Chanley wrote:Thanks, I was just looking for something to do with the mountain of pulled pork in my fridge
you mean other than nachos? champagne.gif
Paul (@pwillen1 on CT, Twitter, Instagram)
ITB
WSET Level 3 in Sake

User avatar
Larry P
GCC Member
GCC Member
Posts: 6795
Joined: June 21st, 2010, 3:13 pm
Location: Livermore, CA

It's been too long! Pizza!

#1061 Post by Larry P » October 21st, 2016, 12:42 pm

Time for a bump!

This is Dellavecchia's "Double Buffalo with Grass." Mozzarella di Bufala, Quadrello di Bufala, chives to symbolize the grass on which the buffalo graze, and EVOO. Wonderful in its simplicity. About 60" at 900º+
14656445_1308084195870989_2385259935383968817_n.jpg
14656445_1308084195870989_2385259935383968817_n.jpg (36.95 KiB) Viewed 2234 times
P ! g g ! n s

"You keep me searching for a heart of gold" - Neil Young
"Metal heart, you're not worth a thing" - Cat Power

User avatar
Jorge Henriquez
Moderator
<dfn>Moderator</dfn>
Posts: 13943
Joined: January 27th, 2009, 12:11 pm
Location: Westchester County, NY

It's been too long! Pizza!

#1062 Post by Jorge Henriquez » October 21st, 2016, 1:20 pm

Gorgeous Larry!
Cohort Numero Uno!
"I'm a bowl of excitement, bitch!" TMF 08/13/10

ITB - Golden Vines
http://golden-vines.com/

User avatar
Larry P
GCC Member
GCC Member
Posts: 6795
Joined: June 21st, 2010, 3:13 pm
Location: Livermore, CA

It's been too long! Pizza!

#1063 Post by Larry P » October 21st, 2016, 5:03 pm

Thanks Jorge!
P ! g g ! n s

"You keep me searching for a heart of gold" - Neil Young
"Metal heart, you're not worth a thing" - Cat Power

User avatar
P. D e r d e y n
Posts: 481
Joined: January 30th, 2014, 8:47 pm

It's been too long! Pizza!

#1064 Post by P. D e r d e y n » January 16th, 2017, 8:46 am

The Cowboys lost so I decided to eat my feelings and go deep dish last night.
image1.JPG
image1.JPG (46.27 KiB) Viewed 1991 times
FullSizeRender.jpg
FullSizeRender.jpg (29.95 KiB) Viewed 1991 times
Patrick

Alain M
Posts: 346
Joined: December 16th, 2013, 5:25 am

It's been too long! Pizza!

#1065 Post by Alain M » January 17th, 2017, 9:59 am

^ Nice!!! Would you have the recipe or some hints for this one? Thanks!

Alain
M ï c h € l

Milton Hudson
Posts: 1190
Joined: April 27th, 2010, 1:44 pm
Location: Mobile, AL US of A

It's been too long! Pizza!

#1066 Post by Milton Hudson » January 18th, 2017, 6:57 am

Joe Chanley wrote:Thanks, I was just looking for something to do with the mountain of pulled pork in my fridge
BTW, pulled pork makes crazy good fried rice.

User avatar
mattcitrang
GCC Member
GCC Member
Posts: 1651
Joined: October 8th, 2011, 8:48 am

It's been too long! Pizza!

#1067 Post by mattcitrang » January 18th, 2017, 8:58 am

Milton Hudson wrote:
Joe Chanley wrote:Thanks, I was just looking for something to do with the mountain of pulled pork in my fridge
BTW, pulled pork makes crazy good fried rice.
Never had fried rice on my pizza. Will have to try.

User avatar
P. D e r d e y n
Posts: 481
Joined: January 30th, 2014, 8:47 pm

It's been too long! Pizza!

#1068 Post by P. D e r d e y n » January 24th, 2017, 11:43 am

Alain M wrote:^ Nice!!! Would you have the recipe or some hints for this one? Thanks!

Alain
I don't do deep dish very often, mostly preferring to cook larger and flatter pizzas on the nerd chef pizza steel with open flame, so to get the basics for the style I just did what I do with most culinary endeavors: read what Kenji recommends.

With most red pies I use simple crushed San Marzanos as the sauce and then build from there, but with a deep dish I thought it might need something a bit more substantial to carry it so I went with a thicker sauce made from tomato/pepper reduction and herbs. From there the toppings are simply cooked italian sausage, carmelized onions, roasted red peppers, and fresh mozzerella chunks.

The keys with deep dish are to start with a well seasoned cast iron pan and then warm it over medium heat on the stove. At the same time pre-heat the over to 500 (or as hot as it will go). Roll out your dough to a size that is just slightly larger than your pan and once the pan is warm apply a thin layer of olive oil to the bottom of the pan and then press your dough into the pan allowing it to rise up the sides. Then build your pizza while the pan is on the stove and once complete transfer it to the oven. Once in the oven it should take about 10 minutes for the top to begin to brown. Remove from the oven (wear gloves) and the pizza should easily slide out of the pan onto a cutting board. It will be scorching hot and will need several minutes to "set up" but this is a perfect time to make a little glaze for the crust - I used a 4:1 ratio of honey to sriracha and brushed that onto the outer rim letting it run down the sides.

Open some wine and enjoy, Cheers. [cheers.gif]
Patrick

Alain M
Posts: 346
Joined: December 16th, 2013, 5:25 am

It's been too long! Pizza!

#1069 Post by Alain M » January 25th, 2017, 5:19 am

Thanks Patrick for your recipe! So did I get it right:
- Regular dough pressed into heated skillet with a bit of olive oil
- Add thick tomato sauce, dressing with cheese on top
- Bake for approx 10min at max temp
- Let rest for a few minutes and slide onto cutting board.

Is there any way to tell if the crust is done?

Alain
M ï c h € l

User avatar
P. D e r d e y n
Posts: 481
Joined: January 30th, 2014, 8:47 pm

It's been too long! Pizza!

#1070 Post by P. D e r d e y n » January 31st, 2017, 7:39 am

Keep an eye on it, you'll know as soon as it starts to brown around the edges on the top. The glaze helps to soften those edges and the rest of the crust should be pillowy soft throughout.
Patrick

User avatar
CliftonD
Posts: 128
Joined: January 3rd, 2017, 1:00 pm
Location: Queens, NY

It's been too long! Pizza!

#1071 Post by CliftonD » January 31st, 2017, 9:31 am

Had some leftover sea urchin. Put it on some pizza.

[resizeableimage=438,547]https://scontent-lga3-1.cdninstagram.co ... %3D.2?dl=1[/resizeableimage]
D - o - n - g

Michae1 P0wers
GCC Member
GCC Member
Posts: 3841
Joined: March 6th, 2010, 1:47 pm
Location: St. Louis

It's been too long! Pizza!

#1072 Post by Michae1 P0wers » January 31st, 2017, 10:22 am

Uni pizza sounds awesome, though I'd have gone "white" with that pizza, no tomatoes.

User avatar
scamhi
GCC Member
GCC Member
Posts: 3462
Joined: January 30th, 2009, 1:31 pm

It's been too long! Pizza!

#1073 Post by scamhi » January 31st, 2017, 11:52 am

left over sea urchin... what's that?
Since you are local where did you purchase the sea urchin?
S u z a n n e C a m h i
instagram: suz_cam

User avatar
CliftonD
Posts: 128
Joined: January 3rd, 2017, 1:00 pm
Location: Queens, NY

It's been too long! Pizza!

#1074 Post by CliftonD » January 31st, 2017, 12:05 pm

scamhi wrote:left over sea urchin... what's that?
Since you are local where did you purchase the sea urchin?
In the city, you can purchase from Chelsea Market’s Lobster Place, but this in particular was from H-Mart in Queens.
Michae1 P0wers wrote:Uni pizza sounds awesome, though I'd have gone "white" with that pizza, no tomatoes.
I concur. Would do that if I were to do it again. Now to procure some squid ink...
D - o - n - g

User avatar
Larry P
GCC Member
GCC Member
Posts: 6795
Joined: June 21st, 2010, 3:13 pm
Location: Livermore, CA

It's been too long! Pizza!

#1075 Post by Larry P » February 2nd, 2017, 11:38 am

A few pics from last weekend, visiting Portland, Berserker Paul Willenberg took me and Lori to Lovely's Fifty Fifty, really excellent pizza. Wood-fired sourdough with 50/50 whole wheat/white flour:

Potatoes, mustard greens, thyme, pancetta, Ameribella, and a farm egg. The Ameribella is an Indiana farmstead cheese reminiscent of Tallegio:
Image

Black trumpet mushrooms with fiore sardo, pickled onions, and watercress:
Image

Spinach with crushed tomatoes, capers, fermented chilies, and goat feta:
Image

Sarah Minnick, working her dough:
Image
P ! g g ! n s

"You keep me searching for a heart of gold" - Neil Young
"Metal heart, you're not worth a thing" - Cat Power

User avatar
MBerto
Posts: 3626
Joined: July 6th, 2010, 10:16 am
Location: Twin Cities, MN

It's been too long! Pizza!

#1076 Post by MBerto » June 19th, 2017, 9:07 am

First: smoked garlic oil, sauteed mushrooms, garlic chives, mozz

Image

Underside:

Image

The real star: Pesto, Asparagus, sun dried tomato, grilled corn, brie

Image

Underside:

Image

Crust View:

Image
M@TT Bert0 lat us
@10centpower

User avatar
Brian Tuite
GCC Member
GCC Member
Posts: 18131
Joined: July 3rd, 2010, 8:53 am
Location: Podunk CA

It's been too long! Pizza!

#1077 Post by Brian Tuite » June 19th, 2017, 9:38 am

I put this stuff on top.
Image


One pie with Capocollo and one with Pepperoni
Image
Image
Bob Wood - 1949-2013 Berserker for eternity! RIP

"On self-reflection, I think a big part of it was me just being a PITA customer..." ~ Anonymous Berserker

"Something so subtle only I can detect it." ~ Randy Bowman

2019 WOTY...

mike pobega
GCC Member
GCC Member
Posts: 10702
Joined: January 27th, 2009, 3:26 pm

It's been too long! Pizza!

#1078 Post by mike pobega » June 19th, 2017, 3:08 pm

MBerto wrote:You guys. Best pizza I've ever made. Credit goes about 40% to the recipe, which is tough to screw up, and 60% to me, for really nailing the dough prep and BGE temps (man you shoulda seen those coals - like a got damn smelter in there).

It's called Greens on White - first pic is undressed post oven, second is dressed, third is underneath. Base is garlic paste, asiago, ricotta, and a bit of fresh mozz. Then cooked and dressed with proscuitto and arugula.

ImageUntitled

ImageUntitled

ImageUntitled
Hi Matt, great pies! I have been posting my version aptly called the Great Kills Pie. Pretty much like yours but the balsamic reduction finishes it all up nicely. Try it next time!
Cheers!!
Mike
Attachments
P1030137.jpg
P1030137.jpg (41.24 KiB) Viewed 1348 times

User avatar
P. Willenberg
GCC Member
GCC Member
Posts: 2205
Joined: March 8th, 2012, 7:46 pm
Location: Portland, OR

It's been too long! Pizza!

#1079 Post by P. Willenberg » June 20th, 2017, 7:24 am

What type of oven are you using? looks like the deck heat is much hotter than the air temp. Is there a way you can increase convective heat?
MBerto wrote:First: smoked garlic oil, sauteed mushrooms, garlic chives, mozz

Image

Underside:

Image

The real star: Pesto, Asparagus, sun dried tomato, grilled corn, brie

Image

Underside:

Image

Crust View:

Image
Paul (@pwillen1 on CT, Twitter, Instagram)
ITB
WSET Level 3 in Sake

User avatar
MBerto
Posts: 3626
Joined: July 6th, 2010, 10:16 am
Location: Twin Cities, MN

It's been too long! Pizza!

#1080 Post by MBerto » June 20th, 2017, 7:28 am

P. Willenberg wrote:What type of oven are you using? looks like the deck heat is much hotter than the air temp. Is there a way you can increase convective heat?
Green Egg. Pizza stone with plate setter. It's definitely a battle to get the top done before the crust burns. I pulled these early to prevent burning. I tried closing down the top vent to build dome heat right after I tossed the pie on, but that didn't have much effect. Any suggestions appreciated.
M@TT Bert0 lat us
@10centpower

User avatar
P. Willenberg
GCC Member
GCC Member
Posts: 2205
Joined: March 8th, 2012, 7:46 pm
Location: Portland, OR

It's been too long! Pizza!

#1081 Post by P. Willenberg » June 20th, 2017, 9:34 am

MBerto wrote:
P. Willenberg wrote:What type of oven are you using? looks like the deck heat is much hotter than the air temp. Is there a way you can increase convective heat?
Green Egg. Pizza stone with plate setter. It's definitely a battle to get the top done before the crust burns. I pulled these early to prevent burning. I tried closing down the top vent to build dome heat right after I tossed the pie on, but that didn't have much effect. Any suggestions appreciated.
hmm. I've never used an egg but what if you could install a deflector array in the dome. Perhaps a sheet of shiny steel mounted in the dome that would reflect heat down onto the pizza? just a guess, I'm no expert.
Paul (@pwillen1 on CT, Twitter, Instagram)
ITB
WSET Level 3 in Sake

User avatar
Bruce Leiser_owitz
GCC Member
GCC Member
Posts: 12202
Joined: June 16th, 2009, 12:54 pm
Location: Los Angeles, CA

It's been too long! Pizza!

#1082 Post by Bruce Leiser_owitz » June 20th, 2017, 10:24 am

Has anyone been using a pizza steel on the grill for their pizzas? It's been highly recommended to me (although I've gotten good results with a standard pizza stone on the grill).

Bruce
"Bruce you are correct."--Andrew Kaufman, 3/24/13.

User avatar
Mel Hill
Posts: 6083
Joined: January 27th, 2009, 12:56 pm
Location: Colorado

It's been too long! Pizza!

#1083 Post by Mel Hill » June 20th, 2017, 10:30 am

Here is my set up
IMG_5667.JPG
IMG_5667.JPG (22.56 KiB) Viewed 1291 times
Plate setter, little pizza stone, 2x round kiln shelves

User avatar
Bruce Leiser_owitz
GCC Member
GCC Member
Posts: 12202
Joined: June 16th, 2009, 12:54 pm
Location: Los Angeles, CA

It's been too long! Pizza!

#1084 Post by Bruce Leiser_owitz » June 22nd, 2017, 9:05 am

Nice rig, Mel.

Bruce
"Bruce you are correct."--Andrew Kaufman, 3/24/13.

Andrew M c C a b e
Posts: 81
Joined: June 20th, 2017, 5:52 pm
Location: Phoenix, AZ

It's been too long! Pizza!

#1085 Post by Andrew M c C a b e » June 22nd, 2017, 9:42 am

New to the forum here but I figured I would share some of the pies I have made in my oven. I have had the oven for about two years now (although we only use in the fall/winter/spring since Phoenix summers are way too hot). I have finally settled in on 63% hydration using a starter. I think the pizza/wine passion go hand in hand :)
Image
Image
Image
Image
Image
Andrew M.

User avatar
Larry P
GCC Member
GCC Member
Posts: 6795
Joined: June 21st, 2010, 3:13 pm
Location: Livermore, CA

It's been too long! Pizza!

#1086 Post by Larry P » June 22nd, 2017, 11:22 am

Nice oven Andrew - FGM 950B? Beauty. Thanks for sharing it!
P ! g g ! n s

"You keep me searching for a heart of gold" - Neil Young
"Metal heart, you're not worth a thing" - Cat Power

Andrew M c C a b e
Posts: 81
Joined: June 20th, 2017, 5:52 pm
Location: Phoenix, AZ

It's been too long! Pizza!

#1087 Post by Andrew M c C a b e » June 22nd, 2017, 11:38 am

Larry P wrote:Nice oven Andrew - FGM 950B? Beauty. Thanks for sharing it!
Yep FGM950B with the low dome. Great oven!
Andrew M.

User avatar
Sherri S h a p i r o
Moderator
<dfn>Moderator</dfn>
Posts: 2060
Joined: January 27th, 2009, 2:22 pm
Location: NJ/South FL

It's been too long! Pizza!

#1088 Post by Sherri S h a p i r o » June 22nd, 2017, 12:11 pm

Welcome, Andrew! Please keep sharing.

User avatar
P. Willenberg
GCC Member
GCC Member
Posts: 2205
Joined: March 8th, 2012, 7:46 pm
Location: Portland, OR

It's been too long! Pizza!

#1089 Post by P. Willenberg » June 23rd, 2017, 6:24 am

looks great! what temp do you like to run it at?
Paul (@pwillen1 on CT, Twitter, Instagram)
ITB
WSET Level 3 in Sake

Andrew M c C a b e
Posts: 81
Joined: June 20th, 2017, 5:52 pm
Location: Phoenix, AZ

It's been too long! Pizza!

#1090 Post by Andrew M c C a b e » June 23rd, 2017, 7:38 am

P. Willenberg wrote:looks great! what temp do you like to run it at?
Right around 800 degrees. Cook times are about 90s
Andrew M.

User avatar
P. Willenberg
GCC Member
GCC Member
Posts: 2205
Joined: March 8th, 2012, 7:46 pm
Location: Portland, OR

It's been too long! Pizza!

#1091 Post by P. Willenberg » June 23rd, 2017, 12:22 pm

Andrew M c C a b e wrote:
P. Willenberg wrote:looks great! what temp do you like to run it at?
Right around 800 degrees. Cook times are about 90s
I like that range too. much above 870 and you get a different product.
Paul (@pwillen1 on CT, Twitter, Instagram)
ITB
WSET Level 3 in Sake

User avatar
MBerto
Posts: 3626
Joined: July 6th, 2010, 10:16 am
Location: Twin Cities, MN

It's been too long! Pizza!

#1092 Post by MBerto » June 23rd, 2017, 12:47 pm

Can we have more pics of the oven please? And at those temps you shouldn't be wearing open toe shoes, even if your toes are comfortably ensconced in socks. [cheers.gif]
M@TT Bert0 lat us
@10centpower

Andrew M c C a b e
Posts: 81
Joined: June 20th, 2017, 5:52 pm
Location: Phoenix, AZ

It's been too long! Pizza!

#1093 Post by Andrew M c C a b e » June 23rd, 2017, 2:09 pm

Larry/Paul,

What types of ovens do you guys have?

I saw a try at Detroit style on a previous page. Here is my try..... Its tough to find brick cheese in PHX so I ended up using Dubliner on the edges.

Image
Image


More oven pics below (don't have many after we painted it). Those are my pizza making shoes! :)
Image
Image
Image
Andrew M.

User avatar
P. Willenberg
GCC Member
GCC Member
Posts: 2205
Joined: March 8th, 2012, 7:46 pm
Location: Portland, OR

It's been too long! Pizza!

#1094 Post by P. Willenberg » June 23rd, 2017, 2:21 pm

that's a beautiful oven. I'm deeply envious. I just have a pile of bricks I poured cement over while my wife was 8 months pregnant. it's nothing to look at.
Paul (@pwillen1 on CT, Twitter, Instagram)
ITB
WSET Level 3 in Sake

User avatar
Larry P
GCC Member
GCC Member
Posts: 6795
Joined: June 21st, 2010, 3:13 pm
Location: Livermore, CA

It's been too long! Pizza!

#1095 Post by Larry P » June 25th, 2017, 2:37 pm

+1 Beauty!

Mine's home-made; whole thread on it here: http://www.wineberserkers.com/forum/vie ... 6&t=129010
P ! g g ! n s

"You keep me searching for a heart of gold" - Neil Young
"Metal heart, you're not worth a thing" - Cat Power

User avatar
Larry P
GCC Member
GCC Member
Posts: 6795
Joined: June 21st, 2010, 3:13 pm
Location: Livermore, CA

It's been too long! Pizza!

#1096 Post by Larry P » June 25th, 2017, 2:38 pm

Andrew M c C a b e wrote:Larry/Paul,

What types of ovens do you guys have?

I saw a try at Detroit style on a previous page. Here is my try..... Its tough to find brick cheese in PHX so I ended up using Dubliner on the edges.

Image
Image


More oven pics below (don't have many after we painted it). Those are my pizza making shoes! :)
Image
Image
Image
Awesome. My hometown and still a favorite pizza style. To imitate brick, I usually mix a mild melting cheese like colby with a sharp cheddar.
P ! g g ! n s

"You keep me searching for a heart of gold" - Neil Young
"Metal heart, you're not worth a thing" - Cat Power

User avatar
Larry P
GCC Member
GCC Member
Posts: 6795
Joined: June 21st, 2010, 3:13 pm
Location: Livermore, CA

It's been too long! Pizza!

#1097 Post by Larry P » June 25th, 2017, 2:39 pm

While I'm at it... It's on for tonight!
Image
Last edited by Larry P on June 25th, 2017, 3:56 pm, edited 1 time in total.
P ! g g ! n s

"You keep me searching for a heart of gold" - Neil Young
"Metal heart, you're not worth a thing" - Cat Power

User avatar
Mel Hill
Posts: 6083
Joined: January 27th, 2009, 12:56 pm
Location: Colorado

It's been too long! Pizza!

#1098 Post by Mel Hill » June 25th, 2017, 2:57 pm

Nice balls Larry! #neversaidthatbefore

User avatar
Larry P
GCC Member
GCC Member
Posts: 6795
Joined: June 21st, 2010, 3:13 pm
Location: Livermore, CA

It's been too long! Pizza!

#1099 Post by Larry P » June 25th, 2017, 3:57 pm

Mel Hill wrote:Nice balls Larry! #neversaidthatbefore
[wow.gif]
P ! g g ! n s

"You keep me searching for a heart of gold" - Neil Young
"Metal heart, you're not worth a thing" - Cat Power

User avatar
P. Willenberg
GCC Member
GCC Member
Posts: 2205
Joined: March 8th, 2012, 7:46 pm
Location: Portland, OR

It's been too long! Pizza!

#1100 Post by P. Willenberg » June 26th, 2017, 6:22 am

Costco Buffalo mozz, Swiss Chard, Sausage.

I toss the chard in olive oil but don't precook it
Attachments
IMG_20170625_131824_810.jpg
IMG_20170625_131824_810.jpg (36.75 KiB) Viewed 1053 times
Paul (@pwillen1 on CT, Twitter, Instagram)
ITB
WSET Level 3 in Sake

Post Reply

Return to “Epicurean Exploits”