food Pizza of the Month
- Thread starter Booma
- Start date
Yeah CR, that crust is so anorexic thin its freaky.
Thats even thinner than cracker crust thin.
More like Catholic communion wafer thin.
Serve me up padre and I will sin no more.
Thats even thinner than cracker crust thin.
More like Catholic communion wafer thin.
Serve me up padre and I will sin no more.
Peter Pepper Pizza or PPP for short.
dough;
pkg yeast
1cu warm water
tsp sugar
tsp salt
2tbsp olive oil
2 1/2 cu flour
After the routine kneed & rise,,, roll it out on a stone sprinkled with cornmeal. 5 min bake 425 and pull it out and top it.
This one was a white pizza, sorta. I used Classico pesto (olive oil, garlic, basil, parmesan), 1/2 a small jar goes far. Spread it on, rings of a Vidalia onion, rings of 5 red peter peppers, slices of tomatoe, mozz cheese. Bake 425, 20min or browned.
Now the fun part. This is the first year I grew Red Peters. I just thought they were obscene and shocking. Good for some fun at the farmers market.
Guess what, they aren't the sweet peppers I thought they were. Little bit of heat was a surprise. One says 5K to 30K on scoville and one says 10K to 23K.
Wiki says it's a rare pepper, origin unknown. That is it hot and best as an ornamental pepper. What do they know anyway
Anyway, darn good pizza!
Red Peters.
dough;
pkg yeast
1cu warm water
tsp sugar
tsp salt
2tbsp olive oil
2 1/2 cu flour
After the routine kneed & rise,,, roll it out on a stone sprinkled with cornmeal. 5 min bake 425 and pull it out and top it.
This one was a white pizza, sorta. I used Classico pesto (olive oil, garlic, basil, parmesan), 1/2 a small jar goes far. Spread it on, rings of a Vidalia onion, rings of 5 red peter peppers, slices of tomatoe, mozz cheese. Bake 425, 20min or browned.
Now the fun part. This is the first year I grew Red Peters. I just thought they were obscene and shocking. Good for some fun at the farmers market.
Guess what, they aren't the sweet peppers I thought they were. Little bit of heat was a surprise. One says 5K to 30K on scoville and one says 10K to 23K.Wiki says it's a rare pepper, origin unknown. That is it hot and best as an ornamental pepper. What do they know anyway
Anyway, darn good pizza!
Red Peters.
Attachments
Where's the pizza?
I thought we were starting this in October?
We are!
But I'm soooo practicing!
But I'm soooo practicing!
Pizza monster got at it. Just wrong to take a pic of half eaten pizza.
OK, My bad. Pizza pics next time!
Uhuhuh... uhuhuh... he said short peter.
Two days in.... and no pizza porn???
Ok..
Teaser shots...From RoninKitchen..
Getting ready to make my homemade mozzarella tommorrow...
That's all for now...
Ok..
Teaser shots...From RoninKitchen..
Getting ready to make my homemade mozzarella tommorrow...
That's all for now...
That pizza reminds me of the old Shakey's style pizza back in the day.
It was pretty damn good for a chain joint back in '78.
It was pretty damn good for a chain joint back in '78.
hahahaha - Shakey's! Haven't thought about Shakey's pizza in ages!!!!
Holy Cow (or buffalo?) CR!!! You're makin' HOMEMADE mozzarella?????????
...sooooooo jealous!!!!!!!!!
Had to pluck my green toms yesterday 'cuz it froze last night.
But the romas might ripen up sooner on the counter.....
I'm in this tho!!!!!!!!
Holy Cow (or buffalo?) CR!!! You're makin' HOMEMADE mozzarella?????????
...sooooooo jealous!!!!!!!!!
Had to pluck my green toms yesterday 'cuz it froze last night.
But the romas might ripen up sooner on the counter.....
I'm in this tho!!!!!!!!
Dough
500 g '00' Caputo
10 g Sea salt
3 g Active dry yeast
325 g Water at 44F
Before rising
Combine and mix for 3-4 minutes. Rest for 15 minutes to allow full absorption, gently knead for 5 minutes.
Cover and rise for 1.5 hours. Scale into 3 balls and retard overnight in the fridge. Allow to warm up at room temp before opening, around 45 minutes.
Sauce was hand crushed Jovial whole-peeled tomatoes and salt. Around 120 grams per pizza.
Topped with fresh basil, 170 grams cubed whole milk mozzarella, and 4 sliced Indian carbon bhuts.
Baked at 610F(stone temp) for 04:50.
Roasted Portobello pies
Looks like a SLUG
Mmmmmmmmmmmmmm
-Peter
500 g '00' Caputo
10 g Sea salt
3 g Active dry yeast
325 g Water at 44F
Before rising
Combine and mix for 3-4 minutes. Rest for 15 minutes to allow full absorption, gently knead for 5 minutes.
Cover and rise for 1.5 hours. Scale into 3 balls and retard overnight in the fridge. Allow to warm up at room temp before opening, around 45 minutes.
Sauce was hand crushed Jovial whole-peeled tomatoes and salt. Around 120 grams per pizza.
Topped with fresh basil, 170 grams cubed whole milk mozzarella, and 4 sliced Indian carbon bhuts.
Baked at 610F(stone temp) for 04:50.
Roasted Portobello pies
Looks like a SLUG
Mmmmmmmmmmmmmm
-Peter