It's been too long! Pizza!

Food - recipes, reviews, and discussion
Message
Author
User avatar
TimF
GCC Member
GCC Member
Posts: 4445
Joined: January 28th, 2009, 5:18 pm
Location: Chicagoland

Re: It's been too long! Pizza!

#1501 Post by TimF » October 3rd, 2020, 4:25 pm

I had a bunch of sage growing so I made a pizza with sage, onion and mozzarella tonight. Was like Thanksgiving dressing!
Tim F@itsch

mike pobega
GCC Member
GCC Member
Posts: 11090
Joined: January 27th, 2009, 3:26 pm

Re: It's been too long! Pizza!

#1502 Post by mike pobega » October 6th, 2020, 2:21 pm

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.
Attachments
PXL_20201006_202642746.jpg

User avatar
TimF
GCC Member
GCC Member
Posts: 4445
Joined: January 28th, 2009, 5:18 pm
Location: Chicagoland

Re: It's been too long! Pizza!

#1503 Post by TimF » October 6th, 2020, 2:28 pm

Are those toppings added post cooking? Looks good. Is there a particular smoked mozzarella you like?
Tim F@itsch

mike pobega
GCC Member
GCC Member
Posts: 11090
Joined: January 27th, 2009, 3:26 pm

Re: It's been too long! Pizza!

#1504 Post by mike pobega » 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.

User avatar
Victor Hong
Posts: 19068
Joined: May 30th, 2009, 1:34 pm
Location: Noo Yawk

Re: It's been too long! Pizza!

#1505 Post by Victor Hong » October 6th, 2020, 3:41 pm

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.
I typically cook the crust, and then add pre-cooked or hot toppings toward the end.
Same concept as why a cake is frosted after, not during, baking.
WineHunter.

mike pobega
GCC Member
GCC Member
Posts: 11090
Joined: January 27th, 2009, 3:26 pm

Re: It's been too long! Pizza!

#1506 Post by mike pobega » 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.
Attachments
PXL_20201010_182253404.jpg
PXL_20201010_182326702.jpg
PXL_20201010_200549287.jpg
PXL_20201010_202310206.jpg

User avatar
TimF
GCC Member
GCC Member
Posts: 4445
Joined: January 28th, 2009, 5:18 pm
Location: Chicagoland

Re: It's been too long! Pizza!

#1507 Post by TimF » October 11th, 2020, 5:23 am

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?
211C781E-C3B4-4585-A3AD-89D5A3B7E998.jpeg
Tim F@itsch

User avatar
Linda Baehr
GCC Member
GCC Member
Posts: 16482
Joined: January 27th, 2009, 1:31 pm
Location: I'm a Napacat

Re: It's been too long! Pizza!

#1508 Post by Linda Baehr » October 11th, 2020, 2:48 pm

TimF wrote:
October 11th, 2020, 5:23 am
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?

211C781E-C3B4-4585-A3AD-89D5A3B7E998.jpeg
Maybe try preserved lemons.
ITB..................................but you guys knew that already, right?
Check out my Artwork Album on my Facebook page!
Buy a painting from a starving artist!

PauLeenda2020

Michae1 P0wers
GCC Member
GCC Member
Posts: 4432
Joined: March 6th, 2010, 1:47 pm
Location: St. Louis

Re: It's been too long! Pizza!

#1509 Post by Michae1 P0wers » October 12th, 2020, 1:28 pm

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.
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
GCC Member
GCC Member
Posts: 11090
Joined: January 27th, 2009, 3:26 pm

Re: It's been too long! Pizza!

#1510 Post by mike pobega » October 13th, 2020, 3:51 pm

My 'adjusted' pizza crudiaola.
Attachments
PXL_20201010_202310206.jpg

User avatar
C. Mc Cart
GCC Member
GCC Member
Posts: 2061
Joined: December 22nd, 2009, 8:44 am
Location: Ontario

Re: It's been too long! Pizza!

#1511 Post by C. Mc Cart » October 13th, 2020, 6:38 pm

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.
20201012_132131.jpg
Chris

User avatar
C. Mc Cart
GCC Member
GCC Member
Posts: 2061
Joined: December 22nd, 2009, 8:44 am
Location: Ontario

Re: It's been too long! Pizza!

#1512 Post by C. Mc Cart » 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
Chris

User avatar
B. Buzzini
GCC Member
GCC Member
Posts: 4432
Joined: April 20th, 2009, 7:08 pm
Location: Calif.

Re: It's been too long! Pizza!

#1513 Post by B. Buzzini » 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!!
Attachments
9B7023E7-D61F-48D8-B19D-35BE0CE4A5F4.jpeg
3CF4FE3C-EF53-46EC-BD27-ACC24D6A9E2B.jpeg
B9D1AF5E-B7F8-40F4-9188-05DFEC88B9F9.jpeg
Meursault-head!

B. = Brian

mike pobega
GCC Member
GCC Member
Posts: 11090
Joined: January 27th, 2009, 3:26 pm

Re: It's been too long! Pizza!

#1514 Post by mike pobega » October 15th, 2020, 4:55 am

Brian, nice job. What oven are you using?

User avatar
B. Buzzini
GCC Member
GCC Member
Posts: 4432
Joined: April 20th, 2009, 7:08 pm
Location: Calif.

Re: It's been too long! Pizza!

#1515 Post by B. Buzzini » October 15th, 2020, 8:21 am

mike pobega wrote:
October 15th, 2020, 4:55 am
Brian, nice job. What oven are you using?
GE Monogram
Meursault-head!

B. = Brian

User avatar
Kenny H
GCC Member
GCC Member
Posts: 4093
Joined: September 2nd, 2010, 10:53 pm
Location: Iowa, SoCal

Re: It's been too long! Pizza!

#1516 Post by Kenny H » October 15th, 2020, 8:35 am

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
Awesome. You will find that longer cold ferments really help with spotting, along with OO.
H0eve!kamp

User avatar
Kenny H
GCC Member
GCC Member
Posts: 4093
Joined: September 2nd, 2010, 10:53 pm
Location: Iowa, SoCal

Re: It's been too long! Pizza!

#1517 Post by Kenny H » October 15th, 2020, 8:35 am

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!!
Super combo!
H0eve!kamp

mike pobega
GCC Member
GCC Member
Posts: 11090
Joined: January 27th, 2009, 3:26 pm

Re: It's been too long! Pizza!

#1518 Post by mike pobega » October 15th, 2020, 3:17 pm

B. Buzzini wrote:
October 15th, 2020, 8:21 am
mike pobega wrote:
October 15th, 2020, 4:55 am
Brian, nice job. What oven are you using?
GE Monogram
Sorry, I meant gas or electric (or grill or pizza oven)

User avatar
TimF
GCC Member
GCC Member
Posts: 4445
Joined: January 28th, 2009, 5:18 pm
Location: Chicagoland

Re: It's been too long! Pizza!

#1519 Post by TimF » October 15th, 2020, 4:49 pm

I made flammkuchen tonight. I think next time I’ll try to roll it out a bit thinner. Very tasty though.
019EB182-EB6B-495C-8394-82475A0B9EEA.jpeg
Tim F@itsch

User avatar
B. Buzzini
GCC Member
GCC Member
Posts: 4432
Joined: April 20th, 2009, 7:08 pm
Location: Calif.

Re: It's been too long! Pizza!

#1520 Post by B. Buzzini » October 15th, 2020, 5:01 pm

mike pobega wrote:
October 15th, 2020, 3:17 pm
B. Buzzini wrote:
October 15th, 2020, 8:21 am
mike pobega wrote:
October 15th, 2020, 4:55 am
Brian, nice job. What oven are you using?
GE Monogram
Sorry, I meant gas or electric (or grill or pizza oven)
Ha I kind of thought that! [snort.gif]

Just electric oven at 500.
Meursault-head!

B. = Brian

mike pobega
GCC Member
GCC Member
Posts: 11090
Joined: January 27th, 2009, 3:26 pm

Re: It's been too long! Pizza!

#1521 Post by mike pobega » October 16th, 2020, 3:28 pm

B. Buzzini wrote:
October 15th, 2020, 5:01 pm
mike pobega wrote:
October 15th, 2020, 3:17 pm
B. Buzzini wrote:
October 15th, 2020, 8:21 am


GE Monogram
Sorry, I meant gas or electric (or grill or pizza oven)
Ha I kind of thought that! [snort.gif]

Just electric oven at 500.
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!

User avatar
stevetimko
Posts: 1531
Joined: January 28th, 2009, 9:42 am
Location: Nevada

Re: It's been too long! Pizza!

#1522 Post by stevetimko » 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.
Illegitimati non carborundum

User avatar
K_F_o_l_e_y
GCC Member
GCC Member
Posts: 1472
Joined: February 14th, 2009, 10:36 am
Location: Boston, MA USA

Re: It's been too long! Pizza!

#1523 Post by K_F_o_l_e_y » October 28th, 2020, 8:42 pm

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.
At least it's not NY style, the hot dog of the pizza world.
Cheers,
/<evin


"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy

Andrew M c C a b e
Posts: 100
Joined: June 20th, 2017, 5:52 pm
Location: Phoenix, AZ

Re: It's been too long! Pizza!

#1524 Post by Andrew M c C a b e » October 29th, 2020, 7:29 am

Made some Detroit style pizza last night in the indoor oven.

65% Hydration with 48hrs in the fridge.
IMG_0682.jpg
IMG_0683.jpg
Andrew M.

User avatar
TimF
GCC Member
GCC Member
Posts: 4445
Joined: January 28th, 2009, 5:18 pm
Location: Chicagoland

Re: It's been too long! Pizza!

#1525 Post by TimF » October 29th, 2020, 8:43 am

K_F_o_l_e_y wrote:
October 28th, 2020, 8:42 pm
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.
At least it's not NY style, the hot dog of the pizza world.
[rofl.gif]

Please advise...

Hot Dog:Sausage :: NY Style:Pizza
______:Sausage :: Neopolitan:Pizza
______:Sausage :: Deep Dish:Pizza
______:Sausage :: New Haven:Pizza
Tim F@itsch

mike pobega
GCC Member
GCC Member
Posts: 11090
Joined: January 27th, 2009, 3:26 pm

Re: It's been too long! Pizza!

#1526 Post by mike pobega » November 2nd, 2020, 4:17 am

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.
Attachments
PXL_20201102_114911658s.jpg

mike pobega
GCC Member
GCC Member
Posts: 11090
Joined: January 27th, 2009, 3:26 pm

Re: It's been too long! Pizza!

#1527 Post by mike pobega » November 5th, 2020, 3:15 pm

A return to my original dough recipe.
Attachments
PXL_20201105_213701563.jpg
PXL_20201105_213751544.jpg

User avatar
TimF
GCC Member
GCC Member
Posts: 4445
Joined: January 28th, 2009, 5:18 pm
Location: Chicagoland

Re: It's been too long! Pizza!

#1528 Post by TimF » November 7th, 2020, 12:10 pm

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?
Tim F@itsch

User avatar
TimF
GCC Member
GCC Member
Posts: 4445
Joined: January 28th, 2009, 5:18 pm
Location: Chicagoland

Re: It's been too long! Pizza!

#1529 Post by TimF » November 8th, 2020, 4:45 pm

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.
Tim F@itsch

User avatar
JDavisRoby
GCC Member
GCC Member
Posts: 1259
Joined: June 19th, 2018, 12:42 pm
Location: Oklahoma

Re: It's been too long! Pizza!

#1530 Post by JDavisRoby » 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.
Joshu@

User avatar
Kenny H
GCC Member
GCC Member
Posts: 4093
Joined: September 2nd, 2010, 10:53 pm
Location: Iowa, SoCal

Re: It's been too long! Pizza!

#1531 Post by Kenny H » November 8th, 2020, 7:53 pm

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.
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.
H0eve!kamp

User avatar
Craig G
GCC Member
GCC Member
Posts: 16397
Joined: March 6th, 2011, 10:57 am
Location: Town of Cats

Re: It's been too long! Pizza!

#1532 Post by Craig G » November 8th, 2020, 8:01 pm

TimF wrote:
November 8th, 2020, 4:45 pm
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.
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.
“You need to look down to the bottom shelf where they keep the Fighting Cock” — Corey N.

C. Gle@son

User avatar
TimF
GCC Member
GCC Member
Posts: 4445
Joined: January 28th, 2009, 5:18 pm
Location: Chicagoland

Re: It's been too long! Pizza!

#1533 Post by TimF » November 8th, 2020, 8:19 pm

Craig G wrote:
November 8th, 2020, 8:01 pm
TimF wrote:
November 8th, 2020, 4:45 pm
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.
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.
I made something similar (post 1519). Maybe add some dried mustard to the creme.
Tim F@itsch

User avatar
TimF
GCC Member
GCC Member
Posts: 4445
Joined: January 28th, 2009, 5:18 pm
Location: Chicagoland

Re: It's been too long! Pizza!

#1534 Post by TimF » November 22nd, 2020, 6:52 am

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.
6DC6CCB0-7EF5-4FCE-8739-DF6583F765D9.jpeg
Tim F@itsch

Post Reply

Return to “Epicurean Exploits - Food and Recipes”