It's been too long! Pizza!

[TimF]

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

[mike pobega]

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.

[TimF]

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

[mike pobega]

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.

[Victor Hong]

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.

[mike pobega]

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.

[TimF]

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?

[Linda Baehr]

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.

[Michae1 P0wers]

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]

My 'adjusted' pizza crudiaola.

[C. Mc Cart]

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.

[C. Mc Cart]

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!

[B. Buzzini]

Lazy amateur here...store bought dough - caramelized onion puree(I did that) - wild mushroom - thyme - mozz - truffle oil - arugula. Yum!!

[mike pobega]

Brian, nice job. What oven are you using?

[B. Buzzini]

Brian, nice job. What oven are you using?

GE Monogram

[Kenny H]

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.

[Kenny H]

Lazy amateur here...store bought dough - caramelized onion puree(I did that) - wild mushroom - thyme - mozz - truffle oil - arugula. Yum!!

Super combo!

[mike pobega]

Brian, nice job. What oven are you using?

GE Monogram

Sorry, I meant gas or electric (or grill or pizza oven)

[TimF]

I made flammkuchen tonight. I think next time I’ll try to roll it out a bit thinner. Very tasty though.

[B. Buzzini]

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!

Just electric oven at 500.

[mike pobega]

GE Monogram

Sorry, I meant gas or electric (or grill or pizza oven)

Ha I kind of thought that!

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!

[stevetimko]

This YouTube chef released a video today about Chicago deep-dish pizza and said it is really a casserole. He makes a good argument.

[K_F_o_l_e_y]

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.

[Andrew M c C a b e]

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

65% Hydration with 48hrs in the fridge.

[TimF]

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.

Please advise...

Hot Dog:Sausage :: NY Style:Pizza
______:Sausage :: Neopolitan:Pizza
______:Sausage :: Deep Dish:Pizza
______:Sausage :: New Haven:Pizza

[mike pobega]

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.

[mike pobega]

A return to my original dough recipe.

[TimF]

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?

[TimF]

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.

[JDavisRoby]

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.

[Kenny H]

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.

[Craig G]

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.

[TimF]

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.

[TimF]

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.

[Paul Bacino]

my Detroiter

[Paul Bacino]

The Crumb!!

[Sean Devaney]

That looks awesome Paul

[mike pobega]

Just now, like 20 minutes ago...

[TimF]

Beautiful, Mike. My pies taste great but don’t look great. I think I need to take a class or something.

[mike pobega]

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.

[Ken Strauss]

Great pizza night!

[twright]

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

[Victor Hong]

See the Quarantine Recipe thread for how to make very crispy-crusted stove-top pizza. Well suited for ghetto apartment kitchens.....like mine.

[Jorge Henriquez]

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.

Plain pie

Caramelized onion and truffle gruyere; next time need to cook onions less so they don’t overcook in oven.

Cross section of the crust

[mike pobega]

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.

[Kenny H]

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

Looks great! Try 10% spelt in your dough, it will be much more workable and not alter the flavor.

[Tom DeBiase]

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

[Jorge Henriquez]

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

Looks great! Try 10% spelt in your dough, it will be much more workable and not alter the flavor.

Will try Kenny. THanks.

[mike pobega]

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.

[Jorge Henriquez]

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.