Anchovies mmmmm. From a joint. So guud.
food The Last Great Pizza Thread
- Thread starter texas blues
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Nice ...
It said a hint of anchovy, all you need a is a few, that's a personal pie with about two per slice, perfect!!! That salty bite is so good, adds the briny taste of the sea to a sweet sauce fresh mozz pie...
Umami...
Umami...
Is thp drunk? He's posting food 
nice pie
nice pie
I did not make but yes was good.
Looks good. Nice thin crust. Local spot? Or in the city?The Hot Pepper said:
In da manhattan...
Probably have to order a pie now ...
Crusts turned out pretty good, not much rise from the dough. I think next time I'll only split it into 4 instead of 5. diastatic malt powder would probably of helped too. Can't wait to afford a nice pizza stone. Or one those grill inserts. It's on my xmas list.
Oven only goes up to 550. Tossed in for 4 mins before putting toppings on them
First one I made with frozen carribean red habs, moa bonnet and some pepperchini, italian sasuage, thick cut pepperoni, balsamic onions, olives , mushrooms and fresh mozz
Turned out pretty good, a little thin toward the center. would of liked a little more rise out of it.
Second one I made to bring to work tonight
One my step daughter made
My wifes
I still have one dough left... was so full I couldn't even think about making it. next time i'm doubling the recipe and freezing some dough.
Oven only goes up to 550. Tossed in for 4 mins before putting toppings on them
First one I made with frozen carribean red habs, moa bonnet and some pepperchini, italian sasuage, thick cut pepperoni, balsamic onions, olives , mushrooms and fresh mozz
Turned out pretty good, a little thin toward the center. would of liked a little more rise out of it.
Second one I made to bring to work tonight
One my step daughter made
My wifes
I still have one dough left... was so full I couldn't even think about making it. next time i'm doubling the recipe and freezing some dough.
ColdSmoke said:
The jar on the left is ground chili pepper oil. For every 1 cup of ground fresh Calabrian Chili's I'll take 1/2 c of both Sun Flower Seed and Extra Virgin Olive Oil.....place all in a cold saute pan, set range burner to low and sweat the mix uncovered for 15 min. Once the oil is at room temp I'll ladle into mason jars to be put into fridge. The center pour has straight Olive Oil and Calabrian Queen Laurie round peppers.....the pour can sit on the counter since no heat was used for the oil. The right jar is a clear Honey that I've added chopped Calabrian's to. It does pick up the heat after a week or two. Great on cream cheese or a tbl into a pizza dough mix.
D3monic said:Crusts turned out pretty good, not much rise from the dough. I think next time I'll only split it into 4 instead of 5. diastatic malt powder would probably of helped too. Can't wait to afford a nice pizza stone. Or one those grill inserts. It's on my xmas list.
Oven only goes up to 550. Tossed in for 4 mins before putting toppings on them
First one I made with frozen carribean red habs, moa bonnet and some pepperchini, italian sasuage, thick cut pepperoni, balsamic onions, olives , mushrooms and fresh mozz
Turned out pretty good, a little thin toward the center. would of liked a little more rise out of it.
Second one I made to bring to work tonight
One my step daughter made
My wifes
I still have one dough left... was so full I couldn't even think about making it. next time i'm doubling the recipe and freezing some dough.
I can certainly recommend this one. Mine is about a year old and no issues so far. Very happy with the results.
http://www.amazon.com/gp/product/B0000E1FDA?keywords=old%20stone%20oven%204467%2014-inch%20by%2016-inch%20baking%20stone&qid=1447461641&ref_=sr_1_1&sr=8-1
tctenten said:
I like that size too, sent the link to my gf. That should do fine in a grill too right?
PIC 1 said:
Perfect......I new my half baked Deep Dish Spinach, Mushroom, WM Motz, Provolone, Plum Tomato, Pepperoni, Cheddar Pie was missing something ?
THP 's pizza joint pie has givi'in me an idea
Some Anchovie OIL...........but will it go with my Jameson and Coke.......
Nice deep dish, when ever I order a deep dish I always go for spinach, balsamic onions, pep, mush and olives. The spinach and balsamic onions go really well together.
So, my dad found this meat market that sells everything for super cheap. They brought back this serrano ham, which is basically spanish prosciutto. It was triple this size and only 25$. It yelled pizza to me. That prosciutto and arugula pizza always calls my name. My gf is vegetarian, so only topped half of it.
She's the cool kind of veggie, then! 
Great page of stuff here, from the amoebas, to the anchovies, chili oils, and serrano ham pie.
This thread is going to see most of my action for 3-4 months, just needs to get like 5F cooler out at night - a matter of just a few weeks now ... pretty excited, actually ... hopefully I'll get there this time ...