contest BEGIN! Pizza Pizza Pizza Throwdown
- Thread starter The Hot Pepper
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Oh this is extra fun ... I have a lot of those things, thanks to you ...
Fresh homemade organic mozzarella...
Pulled some really nice curds- well over 1lb. And I haven't weighed my ricotta I made from the whey yet.
Pulled some really nice curds- well over 1lb. And I haven't weighed my ricotta I made from the whey yet.
Smokenfire Cracker Crust Pizza - Dinner Entry
Being in Chicago deep dish is the name of the game, but I prefer my pizza crust thin and loaded.
The dough:
1 cup warm water, 1 tbsp honey, 1 package yeast, 2 cups flour, 1 tsp salt. Add the honey to the warm water and stir well. Make sure water temp is not too hot. Add the package of yeast and set aside for ten minutes. Once the mix is frothy, add the flour & salt and mix well. Turn out onto a board and knead for a couple minutes, then put into a well oiled bowl. Cover and allow to double in size, an hour or so. Once doubled punch the dough down, turn out onto a board and roll out your dough as thin as you like it.
The sauce:
1 can tomato paste, 1 can water (fill the tomato paste can), 1 clove garlic - minced, 2 TBSP onion - minced, 2 TBSP parmesan cheese, 1 TBSP honey or sugar, 1 TBSP butter, 1 tsp - dried basil, 1 tsp - dried oregano, 1/2 tsp - red chili flakes, 1/2 tsp - dried marjoram, 1/2 tsp - 'italian seasoning', salt & pepper to taste. Melt butter and saute onion and garlic for 3 mins. Add all dry herbs, cook for 30 seconds. Add the tomato paste, the water, the parmesan and the honey - stir well to combine and reduce heat to low - cook until the flavors combine, about 10 minutes. Taste and adjust seasonings with salt & pepper.
Assembly:
For this pizza I went sausage, mushroom, onion, pepperoni, garlic, green pepper, trinidad seasoning pepper, shredded provelone, manchego and fresh moz. Topped it with some homemade pizza flake.
Fresh from the oven:
On the plate:
Just how I like it!
Being in Chicago deep dish is the name of the game, but I prefer my pizza crust thin and loaded.
The dough:
1 cup warm water, 1 tbsp honey, 1 package yeast, 2 cups flour, 1 tsp salt. Add the honey to the warm water and stir well. Make sure water temp is not too hot. Add the package of yeast and set aside for ten minutes. Once the mix is frothy, add the flour & salt and mix well. Turn out onto a board and knead for a couple minutes, then put into a well oiled bowl. Cover and allow to double in size, an hour or so. Once doubled punch the dough down, turn out onto a board and roll out your dough as thin as you like it.
The sauce:
1 can tomato paste, 1 can water (fill the tomato paste can), 1 clove garlic - minced, 2 TBSP onion - minced, 2 TBSP parmesan cheese, 1 TBSP honey or sugar, 1 TBSP butter, 1 tsp - dried basil, 1 tsp - dried oregano, 1/2 tsp - red chili flakes, 1/2 tsp - dried marjoram, 1/2 tsp - 'italian seasoning', salt & pepper to taste. Melt butter and saute onion and garlic for 3 mins. Add all dry herbs, cook for 30 seconds. Add the tomato paste, the water, the parmesan and the honey - stir well to combine and reduce heat to low - cook until the flavors combine, about 10 minutes. Taste and adjust seasonings with salt & pepper.
Assembly:
For this pizza I went sausage, mushroom, onion, pepperoni, garlic, green pepper, trinidad seasoning pepper, shredded provelone, manchego and fresh moz. Topped it with some homemade pizza flake.
Fresh from the oven:
On the plate:
Just how I like it!
Slammma lammma ding donggg!!!
I want all of the pizza, now incl SF's ...
Also KBK's thinly sliced piggy delight, which I'd somehow missed last night ...
I'd missed SR's too ...
I think it's when folks go back and edit their posts to include more ... or it's beer.
Also KBK's thinly sliced piggy delight, which I'd somehow missed last night ...
I'd missed SR's too ...
I think it's when folks go back and edit their posts to include more ... or it's beer.
SmokenFire said:
Smokenfire Cracker Crust Pizza - Dinner Entry
Being in Chicago deep dish is the name of the game, but I prefer my pizza crust thin and loaded.
The dough:
1 cup warm water, 1 tbsp honey, 1 package yeast, 2 cups flour, 1 tsp salt. Add the honey to the warm water and stir well. Make sure water temp is not too hot. Add the package of yeast and set aside for ten minutes. Once the mix is frothy, add the flour & salt and mix well. Turn out onto a board and knead for a couple minutes, then put into a well oiled bowl. Cover and allow to double in size, an hour or so. Once doubled punch the dough down, turn out onto a board and roll out your dough as thin as you like it.
The sauce:
1 can tomato paste, 1 can water (fill the tomato paste can), 1 clove garlic - minced, 2 TBSP onion - minced, 2 TBSP parmesan cheese, 1 TBSP honey or sugar, 1 TBSP butter, 1 tsp - dried basil, 1 tsp - dried oregano, 1/2 tsp - red chili flakes, 1/2 tsp - dried marjoram, 1/2 tsp - 'italian seasoning', salt & pepper to taste. Melt butter and saute onion and garlic for 3 mins. Add all dry herbs, cook for 30 seconds. Add the tomato paste, the water, the parmesan and the honey - stir well to combine and reduce heat to low - cook until the flavors combine, about 10 minutes. Taste and adjust seasonings with salt & pepper.
Assembly:
For this pizza I went sausage, mushroom, onion, pepperoni, garlic, green pepper, trinidad seasoning pepper, shredded provelone, manchego and fresh moz. Topped it with some homemade pizza flake.
Fresh from the oven:
On the plate:
Just how I like it!
Yes,as a matter of fact I was deputized some time ago.
SMOKED SALMON & CREAM CHEESE
BREAKFAST PIZZA
onion bread dough
1 package yeast
2T sugar + 1/4 t
Large pinch of ginger
2 cups water
3T shortning
4 cups all purpose flour
1/3 cup onion, minced
1t salt
2 eggs, beaten
In a small bowl stir the yeast, 1/4 teaspoon sugar, ginger, and 1 cup warm water; put aside in a warm spot. Meanwhile melt the shortning in the remaining water. Put 2 cups flour in a large mixing bowl and add the remaining 2 tablespoons of sugar and the onion.
Pour the hot water and shortning over the flour and mix well untill the temp reduces to 115 degrees. Mix in the yeast. Add another cup flour, the salt and eggs. Mix well.
Kneed dough to produce a firm ball that is not sticky. Grease a bowl, drop in dough, cover with a towel that is dampened with warm water (wrung out) . Place in a warm spot for 15 min.
Preheat oven to 375°
Punch down dough. Form into desired pizza shape and cover with plastic wrap for 20 min.
Bake untill well browned and bread sounds hollow when thumped.
WATCH CLOSELY when this recipe is used for bread it takes 35 min. For pizza thickness it will take slightly less time.
Toppings
Whipped cream cheese
Ghost pepper puree
Garlic & cracked pepper smoked salmon
Shallots cut in rings
Capers
Roma tomatoes cut in slices
A few sprigs dill
I added a tablespoon of ghost pepper puree to a cup of whipped cream cheese and spread this mix generousely over the now cooled dough. To this I added roma tomato slices, shallot rings and capers. To this I added a layor of smoked salmon and finished with dill.
Enjoy
BREAKFAST PIZZA
onion bread dough
1 package yeast
2T sugar + 1/4 t
Large pinch of ginger
2 cups water
3T shortning
4 cups all purpose flour
1/3 cup onion, minced
1t salt
2 eggs, beaten
In a small bowl stir the yeast, 1/4 teaspoon sugar, ginger, and 1 cup warm water; put aside in a warm spot. Meanwhile melt the shortning in the remaining water. Put 2 cups flour in a large mixing bowl and add the remaining 2 tablespoons of sugar and the onion.
Pour the hot water and shortning over the flour and mix well untill the temp reduces to 115 degrees. Mix in the yeast. Add another cup flour, the salt and eggs. Mix well.
Kneed dough to produce a firm ball that is not sticky. Grease a bowl, drop in dough, cover with a towel that is dampened with warm water (wrung out) . Place in a warm spot for 15 min.
Preheat oven to 375°
Punch down dough. Form into desired pizza shape and cover with plastic wrap for 20 min.
Bake untill well browned and bread sounds hollow when thumped.
WATCH CLOSELY when this recipe is used for bread it takes 35 min. For pizza thickness it will take slightly less time.
Toppings
Whipped cream cheese
Ghost pepper puree
Garlic & cracked pepper smoked salmon
Shallots cut in rings
Capers
Roma tomatoes cut in slices
A few sprigs dill
I added a tablespoon of ghost pepper puree to a cup of whipped cream cheese and spread this mix generousely over the now cooled dough. To this I added roma tomato slices, shallot rings and capers. To this I added a layor of smoked salmon and finished with dill.
Enjoy
keybrdkid said:Prosciutto with Arugula and Parmesan Pizza
This pizza was made using homemade dough that was both hand mixer stirred and hand-kneaded. I didn’t have the benefit of a stand mixer, but I decided to see what would happen if I tried to accomplish this a different way. I found out that the mixer could stir the dough, but only on the highest speed. It also made a bit of a mess, but I mostly dealt with that. I didn’t feel like cleaning up the mess twice so I elected to hand knead the dough in place of a second mixer stir. The end result of this experiment was a useable dough that worked for my purposes. Initially, the dough was supposed to be cold-fermented, but due to the fact that I didn’t start the dough earlier in the week, and my time constraints this weekend, an overnight refrigeration period had to do. The pizza turned out well in my opinion. It was certainly tasty.
Ingredient List:
Bread Four
Salt
Active Dry Yeast
Sugar
Water
All Purpose Flour
Heirloom Tomato
Roma Tomato
Oregano
Canned whole-peeled tomatoes
Shredded fresh mozzarella cheese
Fresh basil leaves
Buffalo mozzarella
Fresh arugula leaves
Extra virgin olive oil
Balsamic vinegar
Prosciutto Picante
Shaved Parmesan cheese
Sea Salt
To make Pizza Dough:
1. Combine 4 cups Bread Flour and 2 1/4 teaspoons salt in a bowl. Whisk to combine so as to not kill the yeast with the salt. Add 2 teaspoons sugar and 1 teaspoon ADY. Whisk to combine.
2. Add 1 1/2 cups water and use a mixer to knead on a sufficient speed to allow mixture to just form into a smooth dough.
3. Allow dough to rest for 10 minutes.
4. Turn dough out onto a AP-floured surface and hand knead for 10 minutes. Do this by pressing hands away from you on the dough and then folding dough over in roughly half. Repeat for the ten minute duration, adding flour a little at a time to prevent sticking.
5. When the dough barely sticks to counter, transfer the dough to a mixing bowl. Cover bowl tightly with saran wrap and use scotch tape to hold saran wrap in place if needed.
6. Refrigerate at least overnight, and up to 5 days.
7. When dough has fermented overnight, transfer the dough out onto an AP-floured surface. Divide the dough into one larger piece and two smaller pieces. Dust lightly with All-purpose flour.
8. Using your hands, tuck edges of dough under middle of dough towards the bottom to form a neat ball.
9. Coat several containers with cooking spray, and add one dough ball to each container.
10. Spray the top of each dough ball with cooking spray.
11. Cover bowls tightly with saran wrap (and scotch tape if needed.)
12. Allow dough balls to rise for two hours
13. Turn dough out on an AP-floured surface. Flip dough to coat both sides with flour.
14. Gently stretch dough from middle with your fingers.
15. Gradually rotate the dough as you stretch it to thin out the dough a bit. Leave the edges slightly thicker than the middle. Try to remove as many thick spots as possible without tearing dough.
16. Depending on the size of your dough ball, stretch to create a round pizza crust.
17. Transfer pizza dough to cooking surface.
18. Prick dough all over carefully with a fork.
19. Top as desired.
To make Pizza sauce:
1. Place 14 ounces of canned whole peeled tomatoes in a blender.
2. Add 1/4 teaspoon salt and one teaspoon dried oregano. Blend to combine.
To make Pizza:
1. Preheat oven to 500 degrees.
2. Spread the pizza sauce over the pizza dough evenly.
3. Shred some fresh mozzarella and sprinkle over pizza sauce evenly around the pizza.
4. Slice an heirloom tomato and Roma tomato relatively thinly. Place the heirloom tomato slices in the center of the pizza over the shredded mozzarella, and then create a ring of Roma tomatoes around the outside.
5. Tear some fresh basil, and sprinkle leaves evenly around the pizza.
6. Tear some Buffalo mozzarella and sprinkle evenly around the pizza over the basil and tomatoes.
7. Season with sea salt.
8. Cook the pizza at this point for ten minutes on a flat metal pizza plate with holes.
9. Let the pizza continue to cook, checking for doneness for as many additional minutes as you feel necessary. I may have gone about fourteen minutes or so. Remove from oven and set aside to cool.
10. While the pizza is cooking, combine a tablespoon of balsamic vinegar and two tablespoons of extra virgin olive oil in a bowl. Stir to combine.
11. Wash a handful or so arugula leaves and toss in a bowl with the balsamic vinegar mixture. Taste a piece of the lettuce and add sea salt to the bowl to your taste.
12. Open your package of prosciutto, and separate pieces-removing any paper or plastic between the pieces. Set aside until needed.
13. After the pizza has cool for a few minutes, scatter some coated arugula leaves over the cooked pizza, and then lay/fold prosciutto pieces over the top to sufficiently cover pizza.
14. Scatter shaved parmesan over the top of pizza to finish.
15. Slice while still warm, and brulee crust if necessary.
Um yes please, proscuitto and arugula pizza is my favorite pizza of all times. Only way to top that is have some brie on it and brie stuffed crust. WE HAVE A WINNER....in my books anyways. Sorry everyone else
Whoa! Key!
He knows the deal! The prosciutto goes on after it's cooked, so it just sweats and doesn't cook. Don't ruin a meat that took a year to make.
I think this may be the best thing he ever made imo. That is just awesome all around.
He knows the deal! The prosciutto goes on after it's cooked, so it just sweats and doesn't cook. Don't ruin a meat that took a year to make.
I think this may be the best thing he ever made imo. That is just awesome all around.
The Hot Pepper said:
TD-winning photos to boot.
I hope this comes out beautiful ...
I'd love to make pizza in a crock pot.
I'd love to make pizza in a crock pot.
Stole the words right outa my mouth boss!The Hot Pepper said:
10- 10's Dinner Delight
Dough
Mix water, yeast and starter culture and set aside. In a bowl put the rest of the ingredients, then add the water mixture. Mix with the paddle attachment of a KitchenAid for 1 minute on a low speed. Rest it for 5 minutes. Mix again for 1 minute at medium speed. Immediately stretch and fold the dough on a floured surface and then rest it for 5 minutes. Repeat this process of folding and resting until the dough has been folded 5 times. After the last fold, scale and ball the dough. This makes 4 dough balls approximately 350 grams each.
Toppings
All ingredients except the cheeses and caramelized onions get diced and all liquids drained. The chopped ingredients then get tossed in the pepper infused olive oil and set aside.
Assembly
Stretch out dough and put a layer of shredded mozzarella and provolone. The caramelized onions are layered over the cheese and then the rest of the toppings are added. Finally some burrata is scattered on top. Pizza is cooked on a stone in a 500f oven for 7-8 minutes.
Toppings getting to know each other
The assembly
8 Minutes later
Dough
- 675 grams Flour
- 12 grams Diastatic Malt Powder
- 365 grams warm Water
- 24 grams Salt
- 2 grams Instant Dry Yeast
- 275 grams Active Starter Culture
- 16 grams Oil
- 16 grams Sugar
Mix water, yeast and starter culture and set aside. In a bowl put the rest of the ingredients, then add the water mixture. Mix with the paddle attachment of a KitchenAid for 1 minute on a low speed. Rest it for 5 minutes. Mix again for 1 minute at medium speed. Immediately stretch and fold the dough on a floured surface and then rest it for 5 minutes. Repeat this process of folding and resting until the dough has been folded 5 times. After the last fold, scale and ball the dough. This makes 4 dough balls approximately 350 grams each.
Toppings
- Artichoke hearts
- Roasted red peppers
- Kalamata olives
- Onions carmelized in balsamic vinegar
- Chorizo
- Orange Thai and 7-Pot Orange peppers
- Pepper infused olive oil
- Provolone, Mozzerella and Burrata cheese
All ingredients except the cheeses and caramelized onions get diced and all liquids drained. The chopped ingredients then get tossed in the pepper infused olive oil and set aside.
Assembly
Stretch out dough and put a layer of shredded mozzarella and provolone. The caramelized onions are layered over the cheese and then the rest of the toppings are added. Finally some burrata is scattered on top. Pizza is cooked on a stone in a 500f oven for 7-8 minutes.
Toppings getting to know each other
The assembly
8 Minutes later
That's a beautiful thing!
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