Lasagna pizza? Something we need to try. I've had baked ziti pizza and made mac'n'cheese pizza, but lasagna pizza sounds awesome. Now that I think about it, so does ravioli pizza.
food The Last Great Pizza Thread
- Thread starter texas blues
- Start date
What's all this dadgum talk about pasta? Lasagna pizza? THP, we need some pics of that!
ah yes, thin crust! That one in particular looks as thin as cracker style. Both are a favorite of mine and RM that slice is lookin' mighty fine.
K. When you make those let me know I will catch a flight and enjoy the awesomeness with you.... maybe meet bear, that guy I am sure he could chow down on some pasta pizza creation!!!
HH you didn't get the SoFlo Posse monthly newsletter? Bear. That Guy. doesn't eat pasta or pizza. He eats faces. And moms!
True story.
True story.
Damn Scovie he must've stolen it again........... neighbors...... smh!!!
I can't imagine faces are very filling....... and I could touch eating moms however probably smart to keep it PG at least.......
I can't imagine faces are very filling....... and I could touch eating moms however probably smart to keep it PG at least.......
Well TB, how y'all explain the Pizza Flavored Combos in his chin and chest hairs?
Somebody barfed up some totino's mini bites while Bear. That Guy. was eating they're face.
Dough:
2 1/2 C Bread flour
2 Tbsp Olive oil mixed in and 1 Tbsp to coat doughball while rising
2 tsp white sugar
2 tsp salt
1 C warm water
Starter yeast... 1 packet dry yeast with 1/2 C warm water and 1 tsp sugar
Sauce:
8 Roma tomato's
1 bunch of live basil
2 Cloves garlic
two big pinches oregano
two big pinches sugar
two big pinches salt ( I know a big pinch is not really helpful, but it's how I measure)
blend thoroughly in food processor and simmer until thickened. It took me about an hour and a half on the stove.
First pizza was the kids pizza. Just sauce as above mozarella, and pepperoni.
The second pizza had the addition of Wayright's all good 7's powder. I would guess about one Tbsp
Toppings: Pepperoni base layer, mozarella, then bell peppers (red and green), purple onion, mushrooms, another layer of mozarella and a top layer of pepperoni.
To top it all off... a glass of coors light with a red bhut rehydrated in it for 15 in the fridge.
Good times and better pizza!
Oh yeah, it was baked on the pizza pan on a baking stone at 500F
2 1/2 C Bread flour
2 Tbsp Olive oil mixed in and 1 Tbsp to coat doughball while rising
2 tsp white sugar
2 tsp salt
1 C warm water
Starter yeast... 1 packet dry yeast with 1/2 C warm water and 1 tsp sugar
Sauce:
8 Roma tomato's
1 bunch of live basil
2 Cloves garlic
two big pinches oregano
two big pinches sugar
two big pinches salt ( I know a big pinch is not really helpful, but it's how I measure)
blend thoroughly in food processor and simmer until thickened. It took me about an hour and a half on the stove.
First pizza was the kids pizza. Just sauce as above mozarella, and pepperoni.
The second pizza had the addition of Wayright's all good 7's powder. I would guess about one Tbsp
Toppings: Pepperoni base layer, mozarella, then bell peppers (red and green), purple onion, mushrooms, another layer of mozarella and a top layer of pepperoni.
To top it all off... a glass of coors light with a red bhut rehydrated in it for 15 in the fridge.
Good times and better pizza!
Oh yeah, it was baked on the pizza pan on a baking stone at 500F
Dumb question # 23 for today. Why would you bake the pizza on a pan just to bake it on a pizza stone?
I gotta' round up some caputo and get my dough on soon. Maybe even do up some kind of charcoal/cinder block thang ala SoFlo style. Either that or hibachi pizza. Okay I'm digging that.
So here is my pizza from the other night, I have a few different dough recipes, this one’s thin and crispy, but not quite a cracker.
Ingredients: (makes 4 x 15” pies, I freeze 2 dough balls)
10 Cups flour (proprietary blend)
3 1/3 Cups 105 ⁰F H2O
3 Tbs + 1 tsp Honey
3 Tbs dry yeast
1 Tbs + 1 tsp salt
This first pizza’s for my girl, a basic Margareta with shrooms for her. Sauce; fire roasted tomatoes and a dash of honey, blend in food processor. Toppings; oregano, thyme, basil, mozzarella, parmesan, asiago, and thick sliced button mushrooms. Crust brushed with fresh garlic, roasted garlic, smoked paprika, butter and an egg.
Now for my pizza, I love the garlic almost as much as I love the heat. I need a name for this pie! Same crust and same garlic, butter and egg wash.
Sauce ingredients; About 2 bulbs roasted garlic, ½ bulb fresh garlic, basil, thyme oregano, 3 fatalli, and ricotta. It all goes in the food processor until it’s a paste.
Toppings; missing one dried Bhut and one dried Morouga chile
Topping sliced; I used more of that onion, all most off of it. I slice it about 1/6” thick and it goes right on top of the sauce to create its own layer, every bite has onion on it. The bacon was cooked in the microwave then crumbled on top.
It goes into the preheated oven with pizza stone on the center rack at 500 ⁰F, close the door and turn the oven to broil.
I reek of garlic for days after eating this. I’m surprised I haven’t been banished to the couch yet. I’ve had coworkers ask me about the garlic smell. And when I was getting ready for bed I saw this;
Ingredients: (makes 4 x 15” pies, I freeze 2 dough balls)
10 Cups flour (proprietary blend)
3 1/3 Cups 105 ⁰F H2O
3 Tbs + 1 tsp Honey
3 Tbs dry yeast
1 Tbs + 1 tsp salt
This first pizza’s for my girl, a basic Margareta with shrooms for her. Sauce; fire roasted tomatoes and a dash of honey, blend in food processor. Toppings; oregano, thyme, basil, mozzarella, parmesan, asiago, and thick sliced button mushrooms. Crust brushed with fresh garlic, roasted garlic, smoked paprika, butter and an egg.
Now for my pizza, I love the garlic almost as much as I love the heat. I need a name for this pie! Same crust and same garlic, butter and egg wash.
Sauce ingredients; About 2 bulbs roasted garlic, ½ bulb fresh garlic, basil, thyme oregano, 3 fatalli, and ricotta. It all goes in the food processor until it’s a paste.
Toppings; missing one dried Bhut and one dried Morouga chile
Topping sliced; I used more of that onion, all most off of it. I slice it about 1/6” thick and it goes right on top of the sauce to create its own layer, every bite has onion on it. The bacon was cooked in the microwave then crumbled on top.
It goes into the preheated oven with pizza stone on the center rack at 500 ⁰F, close the door and turn the oven to broil.
I reek of garlic for days after eating this. I’m surprised I haven’t been banished to the couch yet. I’ve had coworkers ask me about the garlic smell. And when I was getting ready for bed I saw this;
Great looking pizza PK! I can never get my pizza to come out round like that.
Nice pies.
Although broiling sounds dangerous...
I've got a salamander broiler and that would destroy the pie unless I continued to open the oven door to check it or I'd have to move the pie to a lower rack.
When doing a cracker crust I'll place the fibrament pizza stone on the oven floor and whack up the heat to 550 with the convection fan on. I start the pie on the stone and finish in the top most rack.....10 minutes its done
Although broiling sounds dangerous...
I've got a salamander broiler and that would destroy the pie unless I continued to open the oven door to check it or I'd have to move the pie to a lower rack.
When doing a cracker crust I'll place the fibrament pizza stone on the oven floor and whack up the heat to 550 with the convection fan on. I start the pie on the stone and finish in the top most rack.....10 minutes its done
There's no pasta sheets on a lasagna pizza just the other ingredients, but it's awesome. Yeah, we have ziti pizza, I think you had that in NY Sum?
