lol, pizza heaven 
food The Last Great Pizza Thread
- Thread starter texas blues
- Start date
Grass Snake said:
PREACH!!
A quicky.
Onions, Tomato, Coastal Cheddar, Basil Dill, My pepper spice mix.
Onions, Tomato, Coastal Cheddar, Basil Dill, My pepper spice mix.
Red Onion Pizza last night 
Chipotle base.
Chipotle base.
no thanks!
This gem of a flick just has to be posted here.
Weird AF!
Sad.
Crazy.
Hilarious.
And the best part....
Him and his daughter eating pizza.
I think I got something in my eye while watching at the end.
I double dog dare anyone to make that pizza and posty up!
Weird AF!
Sad.
Crazy.
Hilarious.
And the best part....
Him and his daughter eating pizza.
I think I got something in my eye while watching at the end.
I double dog dare anyone to make that pizza and posty up!
Don't tell me you watched that for 20 minutes...
Meh, that week i am available for work and also it's good to stop to recover a knee. So, between photos of friends that go on crags, treks, alpine routes to avoid depressione i decided to go for a pizza cure.
I don't even remember when was the last time i made some...So i was a bit worried of what would come out...
So i made a 100% farro dough (it should be a bit more difficult to achieve ggod results than more standard flours but i lke it).
One was a simple margherita (and again, it's the best pizza possible).
The other had the best of vegetable word:
2 types of onion, marinated in evo, salt and black pepper
3 huge cloves of garlis, marinated in evo and salt, sliced
marzanini tomatoes marinated in evo, salt and oregano
1 big green brown jalapeno, rounded
2 brown jalapeno, rounded
5 or 6 dedo de mocas
All from garden
Now space to photos!
Those were definetly my best pizza ever, that time i am satisfied, great airines, very light, excellent cooking... Guess i've been lucky.
Bonus, completely unrelated, from yesterday:
Bacon was thicker than usual (and it's a mess) but was soooooo much better....
I don't even remember when was the last time i made some...So i was a bit worried of what would come out...
So i made a 100% farro dough (it should be a bit more difficult to achieve ggod results than more standard flours but i lke it).
One was a simple margherita (and again, it's the best pizza possible).
The other had the best of vegetable word:
2 types of onion, marinated in evo, salt and black pepper
3 huge cloves of garlis, marinated in evo and salt, sliced
marzanini tomatoes marinated in evo, salt and oregano
1 big green brown jalapeno, rounded
2 brown jalapeno, rounded
5 or 6 dedo de mocas
All from garden
Now space to photos!
Those were definetly my best pizza ever, that time i am satisfied, great airines, very light, excellent cooking... Guess i've been lucky.
Bonus, completely unrelated, from yesterday:
Bacon was thicker than usual (and it's a mess) but was soooooo much better....
Awesome!
I said "no thanks!" above because of the look of the onions, so don't want to be a hypocrite here, but being thin and caramelized makes that pie look pretty bangin, as the others.
Essegi said:Meh, that week i am available for work and also it's good to stop to recover a knee. So, between photos of friends that go on crags, treks, alpine routes to avoid depressione i decided to go for a pizza cure.
I don't even remember when was the last time i made some...So i was a bit worried of what would come out...
So i made a 100% farro dough (it should be a bit more difficult to achieve ggod results than more standard flours but i lke it).
One was a simple margherita (and again, it's the best pizza possible).
The other had the best of vegetable word:
2 types of onion, marinated in evo, salt and black pepper
3 huge cloves of garlis, marinated in evo and salt, sliced
marzanini tomatoes marinated in evo, salt and oregano
1 big green brown jalapeno, rounded
2 brown jalapeno, rounded
5 or 6 dedo de mocas
All from garden
Now space to photos!
Those were definetly my best pizza ever, that time i am satisfied, great airines, very light, excellent cooking... Guess i've been lucky.
Bonus, completely unrelated, from yesterday:
Bacon was thicker than usual (and it's a mess) but was soooooo much better....
Signore abbi pieta!
The crumb on that pizza looks fantastic.
Airy like angels.
Bellissima!
Followed up by those chingon bacon wrapped poppers.
Esse.
I reckon you could go on an internet dating sight.
Post no pics of yourself.
Just food you cook.
Date night.
Every night.
"You guys want jalapenos?"
USAF rocks it.
Have mercy.
USAF rocks it.
Have mercy.
Never thought about spicy pepper pizza, Ive got some Bhut orange copes to slice up into something. I havent tasted one yet to know what would be best to pair it with in a
Thanks!dragonsfire said:
Just out of interest, wich method do you consider the best for pizza?The Hot Pepper said:
If i pan fry before cooking it seems to be heavy for nothing. Just plain onion isn't right. Marinade seems the best option to me. But if it's a bit crunchy i like it.
Said that, i've yet to figure how use garlic properly (because i want a shit ton of garlic in my pizza).
Haha i missed your poetry!texas blues said:
Btw i am not going to post much food, i'm on a diet again (i managed to contain weight damages on a pretty alcoholic August), losing last 10kg is hard.
Essegi said:
My trick is not too tricky, raw red onion, razor thin on a mandoline... so thin it crisps in a hot oven... one additional trick can be added, salt the onion to draw the water out, pat with paper towel... helps it crisp and adds flava.
The Hot Pepper said:
My trick is not too tricky, raw red onion, razor thin on a mandoline... so thin it crisps in a hot oven... one additional trick can be added, salt the onion to draw the water out, pat with paper towel... helps it crisp and adds flava.
I love my mandolin.
But more and more I use it less and less.
For cabbage or onions.
A really sharp knife or cleaver is faster.
And cleans up so much easier.
Cleaning a mandolin is a bitch.
Ok, i got it, thanks! More or less when i marinade with evo, salt and black pepper draws out the water and has the same function as part 2 plus bp flavor (that i need on all my onions).The Hot Pepper said:
My trick is not too tricky, raw red onion, razor thin on a mandoline... so thin it crisps in a hot oven... one additional trick can be added, salt the onion to draw the water out, pat with paper towel... helps it crisp and adds flava.