Reminds of Walken, "Easy, guys ... I put my pants on just like the rest of you -- one leg at a time. Except, once my pants are on, I make gold records." 
contest BEGIN! Pizza Throwdown
- Thread starter The Hot Pepper
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No, technically you will be pooping gold records after that piegrantmichaels said:Reminds of Walken, "Easy, guys ... I put my pants on just like the rest of you -- one leg at a time. Except, once my pants are on, I make gold records."
grantmichaels said:Reminds of Walken, "Easy, guys ... I put my pants on just like the rest of you -- one leg at a time. Except, once my pants are on, I make gold records."
Bwahahahahahah...
Grant- I love the way the look of your dessert pie is reminiscent of a margherita. I was toying with an idea for dessert pie along that lines too, but am too lazy this weekend. writing up my one entry is gonna challenge my motivation.
strawberry , white chocolate and mint . It calls to me, so you will probably see it at some time or other anyway.
strawberry , white chocolate and mint . It calls to me, so you will probably see it at some time or other anyway.
Maybe. Maybe just another Anything Goes too, though, if I ever wake up and get off the couch ...JayT said:
Cheers, fucters!
Woop
That was like "woop woop" not woops, I don't make mistakes. 
Vastedda
My wife's grandmother made Vastedda sandwiches when she was alive. She made them with sausage instead of spleen and they were real tasty. I originally was going to make a sausage with roasted hatch and onion pizza. When my wife saw the sausage meat she asked if I could try and make a Vastedda pizza. Being a nice guy and all, I obliged. I have made and will continue to make pizzas, this was one of the best. She is busy sending pictures to her family so I would say I will be asked to make this again. Here is a link explaining what Vastedda is….if you care.
http://www.siciliancookingplus.com/Vastedda-Palermitana.html
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
Assembly
Sprinkle a layer of cheese, put dollops of ricotta cheese, fill in the space with the sausage mixture. Bake at 500f for 8 minutes.
Browning the sausage and peppers.
Simplicity at its best.
Pre-bake
Post Bake
Look at the contours
Under the hood
Slice shots
Thank god for autosave.
My wife's grandmother made Vastedda sandwiches when she was alive. She made them with sausage instead of spleen and they were real tasty. I originally was going to make a sausage with roasted hatch and onion pizza. When my wife saw the sausage meat she asked if I could try and make a Vastedda pizza. Being a nice guy and all, I obliged. I have made and will continue to make pizzas, this was one of the best. She is busy sending pictures to her family so I would say I will be asked to make this again. Here is a link explaining what Vastedda is….if you care.
http://www.siciliancookingplus.com/Vastedda-Palermitana.html
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
- Ricotta cheese
- Sausage meat browned with Orange Thai peppers
- Grated Caciocavallo cheese
Assembly
Sprinkle a layer of cheese, put dollops of ricotta cheese, fill in the space with the sausage mixture. Bake at 500f for 8 minutes.
Browning the sausage and peppers.
Simplicity at its best.
Pre-bake
Post Bake
Look at the contours
Under the hood
Slice shots
Thank god for autosave.
That's a work of art!
You could trio this TD where's the nappy?
You could trio this TD where's the nappy?
Cooked to perfection! Well done Terry
Serious Marg-her-ita
Dough ingredients:
3 cups ’00’ all-purpose flour, 1-1/4 teaspoons salt, 1/2 teaspoon bread machine yeast, scant 1-1/2 cups ice water, 1 tablespoon olive oil.
Stir together dry ingredients then stir in the water. Stir in the olive oil. Add more oil or flour, as needed for a firm dough. Brush top with olive oil, cover with plastic wrap. Refrigerate 3 to 10 hours. Remove from refrigerator and let rise at cool room temperature 4 to 12 hours. Stir dough to deflate it. It can be used now or refrigerated up to 12 hours more or frozen up to 1 month.
Crust Preparation:
Remove dough from refrigerator and let rise at room temperature about 30 minutes. Using oiled kitchen shears, cut into desired portion size. Pre-heat waffle iron and coat with olive oil or non-stick spray. Lightly pat a dough portion into a rough disc then place on hot waffle iron. Close the lid and bake about 4 to 6 minutes before removing.
Preheat broiler. Brush one side of a crust with extra virgin olive oil. Sprinkle fresh golden oregano and golden marjoram on top. Layer thinly-sliced fresh tomato on top. Place mozzarella on top of tomato. Broil until cheese melts and begins to turn golden. Top with fresh purple basil and, of course, crushed hot peppers.
Dough proofing.
About this much works well.
Pre-bake done - don’t overdo it, as they are going to cook a little longer later.
Brush with extra virgin olive oil, sprinkle with fresh oregano and marjoram.
Add thinly-sliced fresh tomato and top with mozzarella.
Cook under a broiler just until the cheese melts and starts to turn golden. Top with fresh purple basil.
Sliced
Bottom
Mine get the obligatory sprinkling of crushed congo trinidad.
Dough ingredients:
3 cups ’00’ all-purpose flour, 1-1/4 teaspoons salt, 1/2 teaspoon bread machine yeast, scant 1-1/2 cups ice water, 1 tablespoon olive oil.
Stir together dry ingredients then stir in the water. Stir in the olive oil. Add more oil or flour, as needed for a firm dough. Brush top with olive oil, cover with plastic wrap. Refrigerate 3 to 10 hours. Remove from refrigerator and let rise at cool room temperature 4 to 12 hours. Stir dough to deflate it. It can be used now or refrigerated up to 12 hours more or frozen up to 1 month.
Crust Preparation:
Remove dough from refrigerator and let rise at room temperature about 30 minutes. Using oiled kitchen shears, cut into desired portion size. Pre-heat waffle iron and coat with olive oil or non-stick spray. Lightly pat a dough portion into a rough disc then place on hot waffle iron. Close the lid and bake about 4 to 6 minutes before removing.
Preheat broiler. Brush one side of a crust with extra virgin olive oil. Sprinkle fresh golden oregano and golden marjoram on top. Layer thinly-sliced fresh tomato on top. Place mozzarella on top of tomato. Broil until cheese melts and begins to turn golden. Top with fresh purple basil and, of course, crushed hot peppers.
Dough proofing.
About this much works well.
Pre-bake done - don’t overdo it, as they are going to cook a little longer later.
Brush with extra virgin olive oil, sprinkle with fresh oregano and marjoram.
Add thinly-sliced fresh tomato and top with mozzarella.
Cook under a broiler just until the cheese melts and starts to turn golden. Top with fresh purple basil.
Sliced
Bottom
Mine get the obligatory sprinkling of crushed congo trinidad.
apparently at yo haus!The Hot Pepper said:
Nice geeme!
touche'!
grantmichaels said:apparently at yo haus!
touche'!
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