Thank you, Pat. It’s quite surreal.
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Ground venison!
When did you start driving an Alfert Range Rover?
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Congrats on the 30 yrs, Mike! Pizza looks delish!
quick ? for you: is the lemon juice marinade noticeable in the onions? If “yes,” for how long do you need to marinade them for the lemon to come through? Any salt in the marinade, or just straight lemon juice?
Thanks Brian.
No salt. I let them sit at room temperature for about an hour. Just red onions and fresh lemon juice. More atop after cooked.
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Went to the farmers market today and got some oyster mushrooms for a pizza. Paired with 2018 Peake Ranch, Bellis Noir. Almost perfect match, so much so, feel like patting myself on my back. I REALLY liked this wine, and it matched sooo well. (Sorry for the paper plates. Condo is going through some renovations.)
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I absolutely despise paper plates but there’s just something quite nostalgic for me with homemade pizza on a paper plate.
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I’m pretty green, but we’re somewhat forced into the situation.
White pizza with conch Garlic olive oil poured on top after the photo, enhanced the flavor. From a restaurant.
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I got inspired by a fennel seed sausage at my local cheese shop this morning, and decided to make a danish “bradepande” sourdough pizza using the sausage (ham for the kids)
A “bradepande” pizza is basically a square pizza where you fill out your classic oven tray with dough. It is often, but not always, with a thick dough in a deep pan style.
Normally I would use atleast 24 hours on my dough. But as I only had around 8 hours, this was full on impro.
It turned out way better than expected! So airy and fluffy with a super crisp crust! Baked on my baking steel which had been pre-warmed for an hour at 300 degrees celsius.
And the tomato sauce had leftover Jamet in it! 
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Maybe one of my best results ever. Considering the money, time and passion I have invested, I guess it’s bound to happen. 
Margherita with basic Polly-O, Da’ Michelle tomatoes, 60 month Parmigiano Reggiano and a small dusting of imported Caciocavallo cheese. In the middle is a bit of roasted artichoke hearts.
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Looks tasty, nice pie Mike. When you serve guests, do they normally eat or ditch the unadorned cornicione? Unless they’re very hungry my guests create a ‘bone pile’ of bare crusts since they know more pizzas are coming. I don’t aim for a puffy cornicione to maximize the footprint (250gr balls).
Finally found a pizza chain that I like here in the Philippines. Discovered Pizza Kid in Kibawe, Bukidnon and I’m glad they have 2 locations in CDO (one just opened up on our part of the city).
The crust is pretty good, but it’s all about the sauce. The mango peach pizza is their best and the sauce is mango peach jam and cream cheese (delicious).
I also like their spinach dip pizza and excited to try more of their pizzas in the future.
Hi Bud, thanks. The crust is one of the features of this pizza. It is quite tasty, even when cold the next morning.
“I’m a cold Italian pizza…”
Looks like it was driven around by a kid taking hard corners at a high speed!
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You should see my carry-outs.
Do like I do and offer a bowl of hummus. The crusts are great that way. I also take mine and run through a 350 ove n to make them super crispy. Again to the hummus or baba ghanoush.
