It's been too long! Pizza!

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Re: It's been too long! Pizza!

#1501 Post by TimF »

I had a bunch of sage growing so I made a pizza with sage, onion and mozzarella tonight. Was like Thanksgiving dressing!
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Re: It's been too long! Pizza!

#1502 Post by 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.
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Re: It's been too long! Pizza!

#1503 Post by TimF »

Are those toppings added post cooking? Looks good. Is there a particular smoked mozzarella you like?
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Re: It's been too long! Pizza!

#1504 Post by 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.

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Re: It's been too long! Pizza!

#1505 Post by Victor Hong »

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.
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Re: It's been too long! Pizza!

#1506 Post by 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.
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Re: It's been too long! Pizza!

#1507 Post by 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?
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Re: It's been too long! Pizza!

#1508 Post by Linda Baehr »

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?

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Maybe try preserved lemons.
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Re: It's been too long! Pizza!

#1509 Post by Michae1 P0wers »

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.

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Re: It's been too long! Pizza!

#1510 Post by mike pobega »

My 'adjusted' pizza crudiaola.
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Re: It's been too long! Pizza!

#1511 Post by 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.
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Re: It's been too long! Pizza!

#1512 Post by 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!
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Re: It's been too long! Pizza!

#1513 Post by B. Buzzini »

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!

#1514 Post by mike pobega »

Brian, nice job. What oven are you using?

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Re: It's been too long! Pizza!

#1515 Post by B. Buzzini »

mike pobega wrote: October 15th, 2020, 4:55 am Brian, nice job. What oven are you using?
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Re: It's been too long! Pizza!

#1516 Post by Kenny H »

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!

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Awesome. You will find that longer cold ferments really help with spotting, along with OO.
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Re: It's been too long! Pizza!

#1517 Post by Kenny H »

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!
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Re: It's been too long! Pizza!

#1518 Post by mike pobega »

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

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Re: It's been too long! Pizza!

#1519 Post by TimF »

I made flammkuchen tonight. I think next time I’ll try to roll it out a bit thinner. Very tasty though.
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Re: It's been too long! Pizza!

#1520 Post by B. Buzzini »

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

Just electric oven at 500.
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Re: It's been too long! Pizza!

#1521 Post by mike pobega »

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!

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Re: It's been too long! Pizza!

#1522 Post by 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.
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Re: It's been too long! Pizza!

#1523 Post by K_F_o_l_e_y »

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.
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Re: It's been too long! Pizza!

#1524 Post by 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.
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Re: It's been too long! Pizza!

#1525 Post by TimF »

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
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Re: It's been too long! Pizza!

#1526 Post by 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.
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Re: It's been too long! Pizza!

#1527 Post by mike pobega »

A return to my original dough recipe.
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Re: It's been too long! Pizza!

#1528 Post by 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?
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Re: It's been too long! Pizza!

#1529 Post by 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.
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Re: It's been too long! Pizza!

#1530 Post by 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.
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Re: It's been too long! Pizza!

#1531 Post by Kenny H »

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.
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Re: It's been too long! Pizza!

#1532 Post by Craig G »

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.
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Re: It's been too long! Pizza!

#1533 Post by TimF »

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.
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Re: It's been too long! Pizza!

#1534 Post by 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.
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Re: It's been too long! Pizza!

#1535 Post by Paul Bacino »

Image

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Re: It's been too long! Pizza!

#1536 Post by Paul Bacino »

The Crumb!!

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Re: It's been too long! Pizza!

#1537 Post by Sean Devaney »

That looks awesome Paul [cheers.gif]

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Re: It's been too long! Pizza!

#1538 Post by mike pobega »

Just now, like 20 minutes ago...
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Re: It's been too long! Pizza!

#1539 Post by TimF »

Beautiful, Mike. My pies taste great but don’t look great. I think I need to take a class or something.
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Re: It's been too long! Pizza!

#1540 Post by 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.
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Re: It's been too long! Pizza!

#1541 Post by Ken Strauss »

Great pizza night!
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Re: It's been too long! Pizza!

#1542 Post by 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
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Re: It's been too long! Pizza!

#1543 Post by 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.
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Re: It's been too long! Pizza!

#1544 Post by 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
Plain pie
Caramelized onion and truffle gruyere; next time need to cook onions less so they don’t overcook in oven.
Caramelized onion and truffle gruyere; next time need to cook onions less so they don’t overcook in oven.
Cross section of the crust
Cross section of the crust
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Re: It's been too long! Pizza!

#1545 Post by 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.
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Re: It's been too long! Pizza!

#1546 Post by Kenny H »

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.

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Looks great! Try 10% spelt in your dough, it will be much more workable and not alter the flavor.
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Re: It's been too long! Pizza!

#1547 Post by 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
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Shrimp and fontina cheese added
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Bacon added
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Mozzarella and herbs added
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Finished Pesto, Shrimp, Bacon Pizza
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Re: It's been too long! Pizza!

#1548 Post by Jorge Henriquez »

Kenny H wrote: December 16th, 2020, 10:48 am
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.

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Looks great! Try 10% spelt in your dough, it will be much more workable and not alter the flavor.
Will try Kenny. THanks.
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Re: It's been too long! Pizza!

#1549 Post by 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.
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PXL_20210104_172926894.jpg
PXL_20210104_172711367.jpg
detroit1.jpg

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Re: It's been too long! Pizza!

#1550 Post by 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.
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Good rise
Good rise
Great leopard spots
Great leopard spots
Roast pork, red onion, cheddar, cilantro
Roast pork, red onion, cheddar, cilantro
Pepperoni
Pepperoni
Margherita
Margherita
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