It's been too long! Pizza!
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Re: It's been too long! Pizza!
My new addition, pizza crudiaola.
It is a mix of fresh mozzarella, smoked mozzarella, cheese with garlic& herb, grape tomatoes and baby arugula in a bit of olive oil. Next time more cheese, but other than that, it's a keeper.
It is a mix of fresh mozzarella, smoked mozzarella, cheese with garlic& herb, grape tomatoes and baby arugula in a bit of olive oil. Next time more cheese, but other than that, it's a keeper.
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Re: It's been too long! Pizza!
Yes, post cook. I am just experimenting with the smoked mozzarella. This was the BelGioioso. There are some locally made ones that I want to try.
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Re: It's been too long! Pizza!
I typically cook the crust, and then add pre-cooked or hot toppings toward the end.mike pobega wrote: ↑October 6th, 2020, 3:01 pm Yes, post cook. I am just experimenting with the smoked mozzarella. This was the BelGioioso. There are some locally made ones that I want to try.
Same concept as why a cake is frosted after, not during, baking.
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Re: It's been too long! Pizza!
My Pizzarium (Prati Rome) inspired Pizza Pala done half rosse and half with amazing mortadella, freshly made burrata and organic fennel pollen.
The second is just another of my Detroit pizzas.
The third is just a plain old Margherita and lastly, my newest, the Crudaiola done with prima sale, smoked mozzarella, cheese with garlic and herb (Boursin) and arugula and grapes tomatoes.
The second is just another of my Detroit pizzas.
The third is just a plain old Margherita and lastly, my newest, the Crudaiola done with prima sale, smoked mozzarella, cheese with garlic and herb (Boursin) and arugula and grapes tomatoes.
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Re: It's been too long! Pizza!
I’ve seen Chris Bianco make lemon and onion pies before so I wanted to try one. I sliced everything super thin on the mandolin. In the end it’s just a bit too tart for my liking. Maybe Meyer lemons would be better?
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Re: It's been too long! Pizza!
Maybe try preserved lemons.
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Re: It's been too long! Pizza!
Those Detroit pies look great Mike. I don't usually want that much of bread in a pizza, but those charred, crisp crusts make me reconsider every time you post one.mike pobega wrote: ↑October 11th, 2020, 1:19 am My Pizzarium (Prati Rome) inspired Pizza Pala done half rosse and half with amazing mortadella, freshly made burrata and organic fennel pollen.
The second is just another of my Detroit pizzas.
The third is just a plain old Margherita and lastly, my newest, the Crudaiola done with prima sale, smoked mozzarella, cheese with garlic and herb (Boursin) and arugula and grapes tomatoes.
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Re: It's been too long! Pizza!
Some post t-giving pizza yesterday at lunch. Much more successful with launching and baking. Picked up an epicurean peel (thanks to whomever made the suggestion) and it was a game changer re dough release.
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Re: It's been too long! Pizza!
One more - proud of this one as it had the leopard spots all around. I'll have to remember to take pics after they come out, but I've got mouths to feed!
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Re: It's been too long! Pizza!
Lazy amateur here...store bought dough - caramelized onion puree(I did that) - wild mushroom - thyme - mozz - truffle oil - arugula. Yum!!
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Re: It's been too long! Pizza!
Awesome. You will find that longer cold ferments really help with spotting, along with OO.C. Mc Cart wrote: ↑October 13th, 2020, 6:47 pm One more - proud of this one as it had the leopard spots all around. I'll have to remember to take pics after they come out, but I've got mouths to feed!
20201012_132551 (1).jpg
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Re: It's been too long! Pizza!
Super combo!B. Buzzini wrote: ↑October 14th, 2020, 7:13 pm Lazy amateur here...store bought dough - caramelized onion puree(I did that) - wild mushroom - thyme - mozz - truffle oil - arugula. Yum!!
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Re: It's been too long! Pizza!
Sorry, I meant gas or electric (or grill or pizza oven)
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Re: It's been too long! Pizza!
Ha I kind of thought that!mike pobega wrote: ↑October 15th, 2020, 3:17 pmSorry, I meant gas or electric (or grill or pizza oven)
![snort.gif [snort.gif]](./images/smilies/snort.gif)
Just electric oven at 500.
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Re: It's been too long! Pizza!
Then that's a great job. I have no luck in either of my ovens. One is a gas GE and the other a pro grade Verona electric. Although my square pan pies are amazing in that one. Cheers!B. Buzzini wrote: ↑October 15th, 2020, 5:01 pmHa I kind of thought that!mike pobega wrote: ↑October 15th, 2020, 3:17 pmSorry, I meant gas or electric (or grill or pizza oven)![]()
Just electric oven at 500.
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Re: It's been too long! Pizza!
This YouTube chef released a video today about Chicago deep-dish pizza and said it is really a casserole. He makes a good argument.
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Re: It's been too long! Pizza!
At least it's not NY style, the hot dog of the pizza world.stevetimko wrote: ↑October 28th, 2020, 6:46 pm This YouTube chef released a video today about Chicago deep-dish pizza and said it is really a casserole. He makes a good argument.
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Re: It's been too long! Pizza!
Made some Detroit style pizza last night in the indoor oven.
65% Hydration with 48hrs in the fridge.
65% Hydration with 48hrs in the fridge.
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Re: It's been too long! Pizza!
K_F_o_l_e_y wrote: ↑October 28th, 2020, 8:42 pmAt least it's not NY style, the hot dog of the pizza world.stevetimko wrote: ↑October 28th, 2020, 6:46 pm This YouTube chef released a video today about Chicago deep-dish pizza and said it is really a casserole. He makes a good argument.
![rofl [rofl.gif]](./images/smilies/rofl.gif)
Please advise...
Hot Dog:Sausage :: NY Style:Pizza
______:Sausage :: Neopolitan:Pizza
______:Sausage :: Deep Dish:Pizza
______:Sausage :: New Haven:Pizza
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Re: It's been too long! Pizza!
Had a thought while trying to fall asleep the other night. How can I make a pala pie with 100% hydration? This one is actually 101%. This is after two days cold storage. We shall see.
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Re: It's been too long! Pizza!
I’ve got a pastrami smoking today. I’m thinking about making a pizza tomorrow topped with pastrami, onions, mustard and cheese. Anyone try making a rye flour pizza crust?
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Re: It's been too long! Pizza!
There was no rye flour at the supermarket today so I used regular dough. Pastrami + onion + cheese + bbq sauce beat out pastrami + onion + cheese + mustard to win the day. I think I need to make a mustard sauce and not use straight mustard.
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Re: It's been too long! Pizza!
Attempted to bake a few pizzas in the Kettle Pizza on the baking steel last night. Worst result yet. Burned crust almost immediately. I think I had it way too hot below and not enough heat up top.
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Re: It's been too long! Pizza!
Without actual temps cannot comment definitively. High temps require long cold ferments, preferably OO, to prevent the scorch that inevitably occurs with quick rise yeast dough, even young sourdoughs.JDavisRoby wrote: ↑November 8th, 2020, 6:49 pm Attempted to bake a few pizzas in the Kettle Pizza on the baking steel last night. Worst result yet. Burned crust almost immediately. I think I had it way too hot below and not enough heat up top.
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Re: It's been too long! Pizza!
You could look at a Tarte Flambée recipe (bacon, onion, optional gruyère). It uses creme fraiche. You could make a mustard creme fraiche and top with your toppings.
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Re: It's been too long! Pizza!
I made something similar (post 1519). Maybe add some dried mustard to the creme.
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Re: It's been too long! Pizza!
I made the pizza with pastrami, onions and cheese. At the end (after this picture) I topped it with a sour cream mix. I added Coleman’s dry mustard, Grey Poupon, salt and pepper to thee cream. My favorite pizza of the night.
Since using Ooni we make fewer pizzas with red sauce. None this past Friday night.
Since using Ooni we make fewer pizzas with red sauce. None this past Friday night.
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Re: It's been too long! Pizza!
Thanks Tim. Once I stopped trying to get my grill hot and actually learned to 'read/manage' the heat, I was all over the place myself. I use a Weber S330 with a stone and a screen. The stone gets about 650 and I place pie on with super peel. No more uneven pies. It rolls off as I make it.
Once the bottom gets spots, I put on screen to finish top.
Once the bottom gets spots, I put on screen to finish top.
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Re: It's been too long! Pizza!
Great pizza night!
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Re: It's been too long! Pizza!
I’ve been trying to recreate a white pesto pizza I had at a restaurant here and think I’ve finally got it (the restaurant is Rustico in Arlington, VA, sadly they switched out pesto for basil and it isn’t quite the same.)
I use a base recipe and usually don’t have
pecorino romano cheese, so just ricotta and mozzarella.
Living in an apartment building makes anything with high heat a bit tricky, but I find that I can (mostly) avoid setting off the fire alarm by throwing this in a cast iron pan, preheated at 500F.
Bake on the bottom rack for around 8 minutes. Add pesto, then bake for another 4-5 minutes.
https://www.yummly.com/recipe/The-Best- ... directions
I use a base recipe and usually don’t have
pecorino romano cheese, so just ricotta and mozzarella.
Living in an apartment building makes anything with high heat a bit tricky, but I find that I can (mostly) avoid setting off the fire alarm by throwing this in a cast iron pan, preheated at 500F.
Bake on the bottom rack for around 8 minutes. Add pesto, then bake for another 4-5 minutes.
https://www.yummly.com/recipe/The-Best- ... directions
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Re: It's been too long! Pizza!
See the Quarantine Recipe thread for how to make very crispy-crusted stove-top pizza. Well suited for ghetto apartment kitchens.....like mine.
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Re: It's been too long! Pizza!
I still need to work on my dough stretching much more.....but damn if this wasn’t my best tasting dough yet! Like hole-in-the-wall-Brooklyn good! I’m finding that 5-6 days in the fridge develops an amazing flavor that my wife and I really like. About 2-3 minutes in the Ooni for each one.
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Re: It's been too long! Pizza!
This one I call the 'compromise'. Wife wanted fresh tomato and I wanted passata.
Dough is 78% hydration and five days in fridge. I used Molino Dallagiovanna La Pinsa flour which is a proprietary blend made for Pan/Pala/Pinsa styled pizza.
Dough is 78% hydration and five days in fridge. I used Molino Dallagiovanna La Pinsa flour which is a proprietary blend made for Pan/Pala/Pinsa styled pizza.
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Re: It's been too long! Pizza!
Looks great! Try 10% spelt in your dough, it will be much more workable and not alter the flavor.Jorge Henriquez wrote: ↑December 16th, 2020, 8:07 am I still need to work on my dough stretching much more.....but damn if this wasn’t my best tasting dough yet! Like hole-in-the-wall-Brooklyn good! I’m finding that 5-6 days in the fridge develops an amazing flavor that my wife and I really like. About 2-3 minutes in the Ooni for each one.
9E7B692E-3433-45AA-80AD-562D83034E97.jpeg
27D5812D-1A87-4AA2-BCEC-2F672A270A67.jpeg
0F21F441-C39B-4D65-845E-2737C867F9CD.jpeg
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Re: It's been too long! Pizza!
My Wife's latest creation. She actually loves making pizza. Lucky me! Here is step by step of Pesto, Shrimp, Bacon pizza. It was awesome!
Fresh pesto on three day rise dough Shrimp and fontina cheese added Bacon added Mozzarella and herbs added Finished Pesto, Shrimp, Bacon Pizza
Fresh pesto on three day rise dough Shrimp and fontina cheese added Bacon added Mozzarella and herbs added Finished Pesto, Shrimp, Bacon Pizza
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Re: It's been too long! Pizza!
Will try Kenny. THanks.Kenny H wrote: ↑December 16th, 2020, 10:48 amLooks great! Try 10% spelt in your dough, it will be much more workable and not alter the flavor.Jorge Henriquez wrote: ↑December 16th, 2020, 8:07 am I still need to work on my dough stretching much more.....but damn if this wasn’t my best tasting dough yet! Like hole-in-the-wall-Brooklyn good! I’m finding that 5-6 days in the fridge develops an amazing flavor that my wife and I really like. About 2-3 minutes in the Ooni for each one.
9E7B692E-3433-45AA-80AD-562D83034E97.jpeg
27D5812D-1A87-4AA2-BCEC-2F672A270A67.jpeg
0F21F441-C39B-4D65-845E-2737C867F9CD.jpeg
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"I'm a bowl of excitement, bitch!" TMF 08/13/10
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Re: It's been too long! Pizza!
Todays lunch. Detroit pizza with imported Finocchiona Salami and Tabasco sauce.
The dough is my own made on Thursday evening. 70% hydration made with 3 different flours: Manitoba (350g), Maiorca (75g) and Pinsa mix from Molino Dallagiovanna (325g).
15 minutes at the bottom of my oven (heated from top and bottom) in my Little Caesars Detroit pan (no longer available).
Quite happy with the results.
The dough is my own made on Thursday evening. 70% hydration made with 3 different flours: Manitoba (350g), Maiorca (75g) and Pinsa mix from Molino Dallagiovanna (325g).
15 minutes at the bottom of my oven (heated from top and bottom) in my Little Caesars Detroit pan (no longer available).
Quite happy with the results.
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Re: It's been too long! Pizza!
Kenny,
You are my pizza guardian angel! 80% AP, 10% WW & 10% Spelt. 63% hydration. About 2 minutes each cooking time.
Dough was a tad denser than what I prefer but flavor was on point.
You are my pizza guardian angel! 80% AP, 10% WW & 10% Spelt. 63% hydration. About 2 minutes each cooking time.
Dough was a tad denser than what I prefer but flavor was on point.
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