Pizza Parties

Jeff_Pf0h1 · October 18, 2009, 6:41am

Yes parties plural. This week was spent in the kitchen playing around with different toppings from the pantry.

Of course our first tip, if you want to use Truffle Salt, is to sprinkle it on the crust, pre-cook. We’ve tried it post cook and it adds as much of a salty flavor as a truffle flavor. But when put on the bare crust, pre-cook, you get a lot more truffle flavor without the saltiness. You can then add your favorite salty toppings (pepperoni, other cured meats, sundried tomatoes) without overdoing it on the salt but adding the beautiful truffle flavor.

We find this also works great with the Porcini Salt and the Saffron Salt as well.

The first pizza at any pizza party here at my place is a caprese pizza. Truffle Salt on the crust, cook for 4 minutes in a 600F oven using a pizza stone, then pull out and let cool for 1-2 minutes. Add a touch of tomato sauce (San Marzano is best), some fresh tomatoes, fresh mozzarella and throw into the oven another 4 minutes. Pull it out and immediately throw on some fresh basil from our garden. Immediately as you want the heat to help release the flavors of the basil. Never put the basil in the oven, it just tends to burn. Of course we sprinkle some Belazu Balsamic Vinegar on top just before serving.

We made a “simpler” pizza by rubbing the uncooked crust with some garlic paste and a drizzle of extra virgin olive oil. Cooked that for 3 minutes, pulled it out, added artichoke hearts and fresh gruyere cheese, and put back into the oven for 4 minutes. Once out of the oven cut it in 1/2 and drizzled 1/2 with the Mannucci Droandi Organic DOP Extra Virgin Olive Oil (2008) and 1/2 without. Everyone agreed the pizza with the Mannucci Droandi had a richer and more complex flavor. (we served them side by side and didn’t tell people the difference until they expressed their opinion)

The final pizza was a truffled pizza. Truffle Salt on the crust, pre-cook, 4 minutes in the over. Pulled it out and put a light spread of the San Marzano Tomato Sauce on it, some fresh mozzarella and pepperoni. Back into the oven 4 minutes. When it comes out, drizzled on the Casina Rossa Extra Virgin Olive Oil with Black Truffle (a.k.a. Black truffle oil). The whole house filled with truffle smells!!

Mel_Hill · October 18, 2009, 1:48pm

Jeff Pf0h1:

Yes parties plural. This week was spent in the kitchen playing around with different toppings from the pantry.

Of course our first tip, if you want to use Truffle Salt, is to sprinkle it on the crust, pre-cook. We’ve tried it post cook and it adds as much of a salty flavor as a truffle flavor. But when put on the bare crust, pre-cook, you get a lot more truffle flavor without the saltiness. You can then add your favorite salty toppings (pepperoni, other cured meats, sundried tomatoes) without overdoing it on the salt but adding the beautiful truffle flavor.

We find this also works great with the Porcini Salt and the Saffron Salt as well.

The first pizza at any pizza party here at my place is a caprese pizza. Truffle Salt on the crust, cook for 4 minutes in a 600F oven using a pizza stone, then pull out and let cool for 1-2 minutes. Add a touch of tomato sauce (San Marzano is best), some fresh tomatoes, fresh mozzarella and throw into the oven another 4 minutes. Pull it out and immediately throw on some fresh basil from our garden. Immediately as you want the heat to help release the flavors of the basil. Never put the basil in the oven, it just tends to burn. Of course we sprinkle some Belazu Balsamic Vinegar on top just before serving.

We made a “simpler” pizza by rubbing the uncooked crust with some garlic paste and a drizzle of extra virgin olive oil. Cooked that for 3 minutes, pulled it out, added artichoke hearts and fresh gruyere cheese, and put back into the oven for 4 minutes. Once out of the oven cut it in 1/2 and drizzled 1/2 with the Mannucci Droandi Organic DOP Extra Virgin Olive Oil (2008) and 1/2 without. Everyone agreed the pizza with the Mannucci Droandi had a richer and more complex flavor. (we served them side by side and didn’t tell people the difference until they expressed their opinion)

The final pizza was a truffled pizza. Truffle Salt on the crust, pre-cook, 4 minutes in the over. Pulled it out and put a light spread of the San Marzano Tomato Sauce on it, some fresh mozzarella and pepperoni. Back into the oven 4 minutes. When it comes out, drizzled on the Casina Rossa Extra Virgin Olive Oil with Black Truffle (a.k.a. Black truffle oil). The whole house filled with truffle smells!!

Where oh where could I get any of these wonderful products?

Jorge_Henriquez · October 18, 2009, 2:22pm

Costco?

Mel_Hill · October 18, 2009, 4:45pm

Penny for your thoughts Jeff?
Oh, make that a shilling…

Brian_G_r_a_f_s_t_r_o_m · October 19, 2009, 10:49pm

Who’s “we”?

gene_keenan · October 20, 2009, 1:10am

Mel Hill:

Jeff Pf0h1:

Yes parties plural. This week was spent in the kitchen playing around with different toppings from the pantry.

Of course our first tip, if you want to use Truffle Salt, is to sprinkle it on the crust, pre-cook. We’ve tried it post cook and it adds as much of a salty flavor as a truffle flavor. But when put on the bare crust, pre-cook, you get a lot more truffle flavor without the saltiness. You can then add your favorite salty toppings (pepperoni, other cured meats, sundried tomatoes) without overdoing it on the salt but adding the beautiful truffle flavor.

We find this also works great with the Porcini Salt and the Saffron Salt as well.

The first pizza at any pizza party here at my place is a caprese pizza. Truffle Salt on the crust, cook for 4 minutes in a 600F oven using a pizza stone, then pull out and let cool for 1-2 minutes. Add a touch of tomato sauce (San Marzano is best), some fresh tomatoes, fresh mozzarella and throw into the oven another 4 minutes. Pull it out and immediately throw on some fresh basil from our garden. Immediately as you want the heat to help release the flavors of the basil. Never put the basil in the oven, it just tends to burn. Of course we sprinkle some Belazu Balsamic Vinegar on top just before serving.

We made a “simpler” pizza by rubbing the uncooked crust with some garlic paste and a drizzle of extra virgin olive oil. Cooked that for 3 minutes, pulled it out, added artichoke hearts and fresh gruyere cheese, and put back into the oven for 4 minutes. Once out of the oven cut it in 1/2 and drizzled 1/2 with the Mannucci Droandi Organic DOP Extra Virgin Olive Oil (2008) and 1/2 without. Everyone agreed the pizza with the Mannucci Droandi had a richer and more complex flavor. (we served them side by side and didn’t tell people the difference until they expressed their opinion)

The final pizza was a truffled pizza. Truffle Salt on the crust, pre-cook, 4 minutes in the over. Pulled it out and put a light spread of the San Marzano Tomato Sauce on it, some fresh mozzarella and pepperoni. Back into the oven 4 minutes. When it comes out, drizzled on the Casina Rossa Extra Virgin Olive Oil with Black Truffle (a.k.a. Black truffle oil). The whole house filled with truffle smells!!

Where oh where could I get any of these wonderful products?

Amazon sells all of those products except for the balsamic which can be found easily enough.

John_Liotta · October 20, 2009, 2:13am

I used to go to pizza parties a lot when I was 6 and played soccer. My team would go to Pizza Hut. Perhaps Jeff organized an event of this sort.

Kara_VanCorbach · October 20, 2009, 3:21am

I like to have my pizza parties at Chuck E Cheeses

Jeff_Pf0h1 · October 21, 2009, 6:38am

As you know none of my guests “we” was most efficient: But here you go:
Norm Modine, JoDee Keith, Aimee Lopez, Brian Pilegrene, Mike Muller and Jocelyn Trujillo.

Plus me of course.

Amazing how many meals here are posted without a full guest list, but I’m special I suppose and am required to post all my attendees. Do you want phone numbers and email addresses as well?? If so you can find them on my FaceBook page under “friends”.

Tonight was another pizza party, me, Norm and JoDee. 6 pizzas in all. I won’t bore you with the details (lamb, fresh truffles, heirloom tomatoes, pears, etc) as it seems all you want is the guest list. Enjoy!
[middle-finger.gif]

Jeff_Pf0h1 · October 21, 2009, 6:51am

Google and then the Shopping Tab is where I’d start. But do what you desire, it’s a free country.

As Dick KRueger posts about the O Tahitian Lime, O Blood Orange and O Meyer Lemon, plus the Trattoria Nostrani dinners; Tex with this Flannery hard-on, etc mentioning the brand names isn’t extra ordinary here.

Not all EVOOs are the same, as we’ve shown in many threads including the most current which shows people have more than a handful most of the time. Ditto salts, ditto Balsamics. Everyone has their preferences of course, just as we can argue over Bordeaux vs. Burgundy, Rioja vs. Hermitage.

Draw your own conclusions, as this group is soo prone to do (I post about Hemingway and people ask me if I’m suicidal; I post about infidelity because Letterman is all over the news and people want to know about my relationships when you don’t even have a clue about my dating life…) this group loves to find connections when there are none… this group loves to think the worst about people/intentions when there may be other benign explanations… do what you will… but as long as Tex can post about Flannery and get his “discount” [I order more than him per month but don’t get his discount because I don’t promote], as long as everyone else can post what they ate by brand [O blood orange olive oil, Tr. Nostrani, flannery rib cap, “my” olive oils from spain don’t oxidize], I am perfectly within the norms of this group to tell you what I had for dinner…

otherwise you’ll see “we had protein, liquid beverage and vegetable” and my TN will be “wine from some region, with great finish, huge body and worth cellaring another 50 years”

Either you want the details, including brand name, or you don’t. 90 Chave hermitage is different from 99 Peachy Canyon Zin, and should be noted. Just as Trapetti EVOO is different from Colavita EVOO and should be noted.

Brian_G_r_a_f_s_t_r_o_m · October 22, 2009, 3:58am

YES!! and SSN’s, height, weight … the whole shebang!!! Seriously though, it just read kinda weird because there wasn’t even one mention of “friends” … almost sounded like you were using the “royal “we””