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The 10th Annual Hot Pepper Awards Winners Announced!

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Pizza Time

sourdough chili olives jalapenos mozzarella bacon artichoke hearts

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#41 The Hot Pepper

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Posted 10 March 2016 - 09:54 PM

Chi-town with Cajun spices? Just a guess but that kinda sounds amazing lol.


I want that salami.


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#42 tctenten

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Posted 13 April 2016 - 06:18 PM

My wife was making tacos for dinner and I still have some pizza doughs fermenting in the fridge....so naturally...taco pizza for me. Buddy's taco sauce, followed by a taco blend cheese, meat(chicken), olives, jalapeno rings and dollops of sour cream.

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#43 grantmichaels

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Posted 13 April 2016 - 06:27 PM

Nice pie ...


:point:


#44 The Hot Pepper

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Posted 13 April 2016 - 07:31 PM

Mmmmmm


I want that salami.


#45 grantmichaels

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Posted 06 September 2016 - 06:34 PM

I agree, Pizza Time it is!

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Cooking With Fire requirement met a few ways:

 

1) Hatch pepper cheese.

2) Pepper-based salsa sauce.

3) Red Aji Rocoto (Jarred).

 

 

D3's going to love that cook temp! \m/ ...


Edited by grantmichaels, 06 September 2016 - 06:38 PM.

:point:


#46 The Hot Pepper

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Posted 06 September 2016 - 06:36 PM

Must have some D3monic Prick on it


I want that salami.


#47 tctenten

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Posted 06 September 2016 - 06:43 PM

Nice cook on that crust.

Searzall on the top? Or broiler?

#48 grantmichaels

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Posted 06 September 2016 - 06:47 PM

That would have been a nice addition, as it turns out ...

 

The jarred Aji Rocoto didn't amount to any significant heat addition, and neither did the cheese that I could tell ...

 

The dominant heat-source was definitely the sauce, but it could have been hotter for sure ...

 

Still, the chile de arbol gives it a little zing ...


Nice cook on that crust.

Searzall on the top? Or broiler?

 

Broiler. That's a proven out test-case.

 

Searzall's out for pizza ... benched.


:point:


#49 tctenten

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Posted 06 September 2016 - 06:50 PM

That would have been a nice addition, as it turns out ...
 
The jarred Aji Rocoto didn't amount to any significant heat addition, and neither did the cheese that I could tell ...
 
The dominant heat-source was definitely the sauce, but it could have been hotter for sure ...
 
Still, the chile de arbol gives it a little zing ...

 
Broiler. That's a proven out test-case.
 
Searzall's out for pizza ... benched.


What kind of flour? Have you measured the heat your broiler produces?

#50 grantmichaels

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Posted 06 September 2016 - 06:56 PM

I used it from our Ziploc (Danielle's obsessed with not having bugs in our flour/sugar) that I believe is filled with King Arthur All Purpose flour, and the dough recipe is the Five Minute Artisan recipe with a little bit of diastatic malt powder and EVOO in it (I posted it in the dessert TD entry in the lead-up). I used that because it's the dough I've cooked the most times, even though it's not the best pizza dough I know how to make.


No idea re: the broiler, BTW ...


:point:


#51 tctenten

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Posted 06 September 2016 - 07:01 PM

I would love to see you make it with 00. The pan is right on the cusp for that flour and if the broiler is hot enough I wonder if you would get the spotting.

#52 grantmichaels

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Posted 06 September 2016 - 07:19 PM

I would love to see you make it with 00. The pan is right on the cusp for that flour and if the broiler is hot enough I wonder if you would get the spotting.


I almost spotted this time a lil bit ...

Please Grant, I know you are hip and all. Please explain this "I can't even" thing to me. I see it on FB all the time and it makes me crazy! I can't even WHAT?


I can't even ... believe you had to ask!

LOL

:point:


#53 The Hot Pepper

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Posted 06 September 2016 - 07:21 PM

VOTE!

I want that salami.


#54 grantmichaels

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Posted 07 September 2016 - 10:34 AM

You're only as good as your next pie ...

 

In my case, I think it's likely going to be a fennel pollen, andouille, & burrata pie ...


:point:


#55 tctenten

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Posted 07 September 2016 - 10:48 AM

I have never had fennel pollen, but fennel seed I can do without. Thankfully most butchers here make sausage with or without it.

#56 grantmichaels

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Posted 07 September 2016 - 11:26 AM

fennel pollen is more like using a little bit of onion ... no licorice.


:point:


#57 grantmichaels

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Posted 08 September 2016 - 02:09 PM

princeimdb.jpg

 

 

 

Dig if you will, this pizza ...

 

An ocean of cheeses, and gravy ...

 

Burnt bubbles strike curious bulges ...

 

They feel the heat, the heat of me beating you!


:point:


#58 The Hot Pepper

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Posted 08 September 2016 - 02:09 PM


They feel the heat, the heat of me beating you!


TMI dude

I want that salami.


#59 grantmichaels

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Posted 08 September 2016 - 02:13 PM

D3 sent me pink gloves ...


But in all seriousness ...

 

Today's pie will have a moz and ricotta strip down the middle, and one side will be lunch pizza, and the other side of the ricotta line will be the dessert side ...


Edited by grantmichaels, 08 September 2016 - 02:14 PM.

:point:


#60 grantmichaels

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Posted 08 September 2016 - 02:25 PM

Clearly I don't feel like doing my work yet today ...

 

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:point:






Also tagged with one or more of these keywords: sourdough, chili, olives, jalapenos, mozzarella, bacon, artichoke hearts

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