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You can do it bootsie. Left over slices!
Bring it FanMan!
You can do it bootsie. Left over slices!
Bring it FanMan!
contest Begin! Pizza Throwdown
- Thread starter The Hot Pepper
- Start date
- Status
Time to check that vid, and change your pic, lol...
Korazy Hot Cheeky-yun and spicy-sweet Beef ( u want some beef) pizza-- POL at end
Try a slice- I did my best- it was fin and i thought there were some amazing cooking processes. Well done to all.
Crust:
2 cups flour, 1,2 tsp yeast, 1,2 med onion, 1 shake of black sesame, 1 tablespoon coffee, 1 tablespoon sea-salt, 3 tablesps grapeseed oil, 1 cup rice flour- mixed, kneeded, sat for two hours. Re-kneeded and then sat for 30 mins- then rolled out adding sesem seeds and rice flour before cutting and shaping over ends of tray.
Sauce:
Oyster, Tomato- italian, freshly and fermeneted made plum,Thai soy-peanut, Mamma's Guam, onion, garlic, salt, black pepper, Korean BBQ x 2(see flickr), Worcester. Mixed and cooked raw onto pizza.Added some Dragon's breath and Ginseng powder.
Toppings:
Chilli- ginger glazed chicken breast- glazed, pan-fried and then left in fridge overnight- added Pepperlover's T Volcano.
Beef- Korean- BBQ- BBQ sauce (seeflickr), Tabsco. A mix of herbs for stuffing(eg sage, basil, peppercorns, cumin, coriander, cardamom and then pan-fried with ginger and honey. Korean pumpkin (hobak) with onion and parmigiana.
Judy's Ghost breath and Neil's naga smoked flakes, onion cheese and garlic for cheese crust. Used a jack cheddar.
Garnished with onion- parsley and Ghost breah with unsmoked naga and cayennes.
Prep time-
Base 2 hours
Sauce mix- 5 mins
Toppings - 1 hour
About 3-5 hours to make
Wish I could photo-teleport to all- and vis versa
Try a slice- I did my best- it was fin and i thought there were some amazing cooking processes. Well done to all.
Crust:
2 cups flour, 1,2 tsp yeast, 1,2 med onion, 1 shake of black sesame, 1 tablespoon coffee, 1 tablespoon sea-salt, 3 tablesps grapeseed oil, 1 cup rice flour- mixed, kneeded, sat for two hours. Re-kneeded and then sat for 30 mins- then rolled out adding sesem seeds and rice flour before cutting and shaping over ends of tray.
Sauce:
Oyster, Tomato- italian, freshly and fermeneted made plum,Thai soy-peanut, Mamma's Guam, onion, garlic, salt, black pepper, Korean BBQ x 2(see flickr), Worcester. Mixed and cooked raw onto pizza.Added some Dragon's breath and Ginseng powder.
Toppings:
Chilli- ginger glazed chicken breast- glazed, pan-fried and then left in fridge overnight- added Pepperlover's T Volcano.
Beef- Korean- BBQ- BBQ sauce (seeflickr), Tabsco. A mix of herbs for stuffing(eg sage, basil, peppercorns, cumin, coriander, cardamom and then pan-fried with ginger and honey. Korean pumpkin (hobak) with onion and parmigiana.
Judy's Ghost breath and Neil's naga smoked flakes, onion cheese and garlic for cheese crust. Used a jack cheddar.
Garnished with onion- parsley and Ghost breah with unsmoked naga and cayennes.
Prep time-
Base 2 hours
Sauce mix- 5 mins
Toppings - 1 hour
About 3-5 hours to make
Wish I could photo-teleport to all- and vis versa
Fantastico! Now your Proof of Life, and it's all good! With ingredients, or finished pizza, leftover is ok!
salsalady
eXtreme Business
I TRIPLE- second- quadruple-That, Bootsieb! THAT is a great TD entry! I wish we had StarTrek technology so we could replicate the foods cooked by others,
Please read about the Proof of Life. One more step Bootsie.
Bring it I shall, right after I eat my delicious creation.
Spaghetti Pizza
DoughPlain flour, yeast, sugar, salt, olive oil, water
Topping
Spaghetti bolognas sauce (Jar), spaghetti, shredded bacon, mozzarella cheese, bit more bolognas sauce on top for presentation. Optional, don’t add if you don’t like the heat – Dust with powder Bhut Jolokia.
Iv never made a spaghetti pizza before and was really unsure how it would turn out, well now I know the answer and it’s delicious.
My camera made the colors a bit strange in this 2nd pic but you get the idea.
LunchBox's Pepper-Porn-Pie
Dough/Crust:
2+ cups of flour, a tsp of baking powder, 2 tsp of yeast, 1/2 cup warm water, a tsp of turbinado sugar, melted butter, ExV olive oil, Shiner Kosmos Reserve, and a tsp of congo black powder.
Activate yeast with warm water and turbinado sugar, stir and let sit for a while. Add a level tsp of baking powder, melted butter, chile-garlic infused ExV olive oil from Greece, garlic/onion medley, a tsp of congo black powder. Add the flour, and some Shiner Kosmos Reserve. Let sit on the counter for 2 hours, then proof overnight in the fridge.
Stuffed Crust:
Popper style...bacon, jalapenos, and cheddar. Create a layer on the outskirts of the crust, then fold raw dough in,
Crust-mop:
Butter, olive oil, and McCormick's Garlic/Onion medley. Melt it, then mop it on the uncooked crust.
Sauce:
28 oz can of whole peeled tomatoes, sea salt, basil, Greek oregano, Hungarian paprika, turbinado sugar, fresh black pepper, Greek olive oil, marsala wine, dry white wine, butter, garlic, Italian parsley, one large(ish) leek, fresh parmesan, congo black, and caribbean red chiles.
Sautee the leek, garlic, and chiles in a mix of butter and olive oil for 6-8 minutes. Add the rest of the shit, and simmer. Stir regularly, and after a couple hours, mash it all up. Add a little heavy cream, and mash more.
Toppings:
Onion, mushrooms, Jamaican Yellow Lantern, venison sausage (custom grind from the butcher including morouga scorpion, caribben red, and naga morich), Italian parsely. Fresh mozerella ball sliced, and layered over sauce. After toppings are added, grate more over the top, as well as some of the parmesan wedge.
Stick in the oven at 450 for about 15 minutes. High broil for 2 minutes...and done.
Dough/Crust:
2+ cups of flour, a tsp of baking powder, 2 tsp of yeast, 1/2 cup warm water, a tsp of turbinado sugar, melted butter, ExV olive oil, Shiner Kosmos Reserve, and a tsp of congo black powder.
Activate yeast with warm water and turbinado sugar, stir and let sit for a while. Add a level tsp of baking powder, melted butter, chile-garlic infused ExV olive oil from Greece, garlic/onion medley, a tsp of congo black powder. Add the flour, and some Shiner Kosmos Reserve. Let sit on the counter for 2 hours, then proof overnight in the fridge.
Stuffed Crust:
Popper style...bacon, jalapenos, and cheddar. Create a layer on the outskirts of the crust, then fold raw dough in,
Crust-mop:
Butter, olive oil, and McCormick's Garlic/Onion medley. Melt it, then mop it on the uncooked crust.
Sauce:
28 oz can of whole peeled tomatoes, sea salt, basil, Greek oregano, Hungarian paprika, turbinado sugar, fresh black pepper, Greek olive oil, marsala wine, dry white wine, butter, garlic, Italian parsley, one large(ish) leek, fresh parmesan, congo black, and caribbean red chiles.
Sautee the leek, garlic, and chiles in a mix of butter and olive oil for 6-8 minutes. Add the rest of the shit, and simmer. Stir regularly, and after a couple hours, mash it all up. Add a little heavy cream, and mash more.
Toppings:
Onion, mushrooms, Jamaican Yellow Lantern, venison sausage (custom grind from the butcher including morouga scorpion, caribben red, and naga morich), Italian parsely. Fresh mozerella ball sliced, and layered over sauce. After toppings are added, grate more over the top, as well as some of the parmesan wedge.
Stick in the oven at 450 for about 15 minutes. High broil for 2 minutes...and done.
very tasty!LunchBox's Pepper-Porn-Pie
Dough/Crust:
2+ cups of flour, a tsp of baking powder, 2 tsp of yeast, 1/2 cup warm water, a tsp of turbinado sugar, melted butter, ExV olive oil, Shiner Kosmos Reserve, and a tsp of congo black powder.
Activate yeast with warm water and turbinado sugar, stir and let sit for a while. Add a level tsp of baking powder, melted butter, chile-garlic infused ExV olive oil from Greece, garlic/onion medley, a tsp of congo black powder. Add the flour, and some Shiner Kosmos Reserve. Let sit on the counter for 2 hours, then proof overnight in the fridge.
Stuffed Crust:
Popper style...bacon, jalapenos, and cheddar. Create a layer on the outskirts of the crust, then fold raw dough in,
Crust-mop:
Butter, olive oil, and McCormick's Garlic/Onion medley. Melt it, then mop it on the uncooked crust.
Sauce:
28 oz can of whole peeled tomatoes, sea salt, basil, Greek oregano, Hungarian paprika, turbinado sugar, fresh black pepper, Greek olive oil, marsala wine, dry white wine, butter, garlic, Italian parsley, one large(ish) leek, fresh parmesan, congo black, and caribbean red chiles.
Sautee the leek, garlic, and chiles in a mix of butter and olive oil for 6-8 minutes. Add the rest of the shit, and simmer. Stir regularly, and after a couple hours, mash it all up. Add a little heavy cream, and mash more.
Toppings:
Onion, mushrooms, Jamaican Yellow Lantern, venison sausage (custom grind from the butcher including morouga scorpion, caribben red, and naga morich), Italian parsely. Fresh mozerella ball sliced, and layered over sauce. After toppings are added, grate more over the top, as well as some of the parmesan wedge.
Stick in the oven at 450 for about 15 minutes. High broil for 2 minutes...and done.
I hate being the bad guy but I can't feel too bad because it is clearly in the rules and most people don't read them for whatever reason. Better luck next time bootsie.
Looks like you guys had fun!
Looks like you guys had fun!
Good practice run and it looks like you guys had fun, please enter the next one and have some coins for when we state the PoL. I have no doubt you created it for this but it's the one rule besides the late deadline that is listed as an automatic disqualifier.
But enter next one please!
But enter next one please!
I don't understand what you mean- I have no USA coins. I live in Korea and am British- that's a touch harsh to disqualify me for that. Not arguing though.It's Sunday sadly, sorry I broke the rules, next time I'll make sure I get some Dollars. Good luck everyone else. Guess I tried too hard.
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