food The Last Great Pizza Thread

Thanks guys, I'm in Lake County IL where you can go out of business quickly for having a thick rim so had to call out the body as being razor thin lol. It's been a couple years since I made a pie.
 
When the outer crust is puffy sometimes is has to angle down to thin, and those are the best pies to me...
 
Threw a couple of pies into the oven

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Pizza.
 
I've used it.
 
Abused it.
 
But just like sex....
 
When its good, its great.
 
When its bad....
 
Its still pretty damn good!
 
Just don't hold the sausage!
 
and
 
TB, you need some new lines. :lol:
 
Taco Pizza Night!!  
 
This is a riff on the taco pizza I used to get back in school.  Take leftover taco meat, mix in some refried beans and salsa until it's thick enough to stick but thin enough to spread.  I topped this with green onions, cut up pepper jack cheese sticks, grated moz and some pizza flake before it hit the oven.  About 15 minutes later out comes the pie.  Top it how you like it with more salsa, sour cream and shredded iceburg.  Sounds weird.  Tastes amazing!  :)
 
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Posting here after a while...
 
Made some bases and brougth to friend's place:
ZJoajvE.jpg

 
There was that one:
j9irekX.jpg

 
Now 2 without heat:
n2hjuuD.jpg

 
Ccho6cS.jpg

Margherita + burrata and San Daniele. I've finally discovered that i prefer Parma.
That combo is one of the few things that doesn't make worse a margherita, and it's not an easy feat. Also that's the only slice that didn't look crap.
 
uXyXvFs.jpg

Margherita + red onions cured with black pepper and salt and evo, datterini tomatoes, wurstel (vienna sausage).
 
0O3HREt.jpg

 
kjQHDaC.jpg

 
And here comes the heat:
GqlULZn.jpg

 
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Margherita + Nando's Piri Piri Sauce + cured red onions, some leftover garlic from cooking eggplant, capers.
Oh, and also my homemade olives that were cured with bay tree leaves, garlic, Caramel Moruga, Yellow Cherry (or something really close), oregano.
I didn't like a lot that sauce but was good on pizza.
 
Mozz was from buffalo.
 
Looked crappy but was good.
 
Essegi said:
Posting here after a while...
 
Made some bases and brougth to friend's place:
ZJoajvE.jpg

 
There was that one:
j9irekX.jpg

 
Now 2 without heat:
n2hjuuD.jpg

 
Ccho6cS.jpg

Margherita + burrata and San Daniele. I've finally discovered that i prefer Parma.
That combo is one of the few things that doesn't make worse a margherita, and it's not an easy feat. Also that's the only slice that didn't look crap.
 
uXyXvFs.jpg

Margherita + red onions cured with black pepper and salt and evo, datterini tomatoes, wurstel (vienna sausage).
 
0O3HREt.jpg

 
kjQHDaC.jpg

 
And here comes the heat:
GqlULZn.jpg

Margherita + Nando's Piri Piri Sauce + cured red onions, some leftover garlic from cooking eggplant.
Oh, and also my homemade olives that were cured with bay tree leaves, garlic, Caramel Moruga, Yellow Cherry (or something really close), oregano.
I didn't like a lot that sauce but was good on pizza.
 
Mozz was from buffalo.
 
Looked crappy but was good.
Click to expand...
looks excellent my friend, good to see you posting. Cheers 
 
Essegi said:
Margherita + burrata and San Daniele. I've finally discovered that i prefer Parma.
Click to expand...
Most people here would not know the difference, and be surprised to learn that prosciutto is just your word for ham!

di Parma is what most people here know as prosciutto. I'm not sure I've had San Danielle.

All the pies look awesome!
 
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