Pizza of the Month

Alright people, thought i'd start a new thread similiar to the Sandwich of the Month. Since there has been so many great pizzas popping up lately, why not make a special one, each month.

We could have a quick and small vote each month prior to it starting on type of pizza, toppings etc.

We can come up with a list of styles: and then also the subsequent flavours.

Napoletana
Neo-Neapolitan
Roman Style
Chicago Deep Dish
Foccaccia
Pita

If you are all keen we could start October with a Simple and Classic PIZZA MARGHERITA and come up with a poll for the next months

Thanks for the general layout TB.

Some rules.

1 ~ Meet the criteria to type/origin/toppings.

2 ~ List ingredients and methods of how the pizza was put together.

3 ~ No matter if it is a margherita or a deep dish, include a heat ingredient.

4 ~ Pics are mandatory. Talk is cheap. Show us the money!

5 ~ Let us know how you cooked it.

6 ~ Have fun.

Get ready to strat throwing those pies


NAPOLETANA PIZZA MARGHERITA

Plain and simple. Thin, crispy crust. Crushed Tomato Sauce. Basil Leaves. Fresh Mozzarella. Parmigiano, pecorion or Romano.

 

[Booma]

Looks good Colorado! Well might do some this weekend on the bbq, all out if wood for the pizza oven

 

[frydad4]

Holy Smokes CR!!!
I want to have the windows in my house replaced with slices of your pizza!!!!

A little crushed red pepp on that baby, and WOOOOOOOOOOOOO

 

[texas blues]

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.

 

[frydad4]

I like this idea!
Monthly may be too often (between TDs, sotm, dc), but let's roll with it. Play it by ear.
I make homemade pizza every week. No lie.
It's a wonder with the kids and leftovers.
can't wait to try new styles!

 

[Peppernator]

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.

 

[texas blues]

Where's the pizza?

 

[habaneroheat81]

I thought we were starting this in October?

 

[Chile Juju]

We are!

But I'm soooo practicing!

 

[Peppernator]

Where's the pizza?

Pizza monster got at it. Just wrong to take a pic of half eaten pizza.

 

[Scovie]

No Sir.

It's waaaay more wrong to tell us about a pizza and not post up pictures of it.

No pics... Didn't happen.

 

[JayT]

Major pizza foul.

 

[Peppernator]

OK, My bad. Pizza pics next time!

 

[Booma]

October is here. TIme to get started.

NAPOLETANA PIZZA MARGHERITA

Really need to get some firewood, or ill be using the bbq this month

 

[The Hot Pepper]

Peter Pepper Pizza or PPP for short.

Uhuhuh... uhuhuh... he said short peter.

 

[ColoradoRonin]

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...

 

[texas blues]

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.

 

[Booma]

Lookin good, like the serving of it on some cardboard, little bit of basil and look even better

 

[Chile Juju]

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!!!!!!!!

 

[Born2Burn]

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

 

[Booma]

Looking good B2B!!! Makes me wanna pull me finger out and get some firewood right now.

Nice and simple sauce, melted cheese spot on, nicely done