The Hot Pepper said:
I ain't going there.
Because.
Hawaiian shirt and doc martens.
I wouldn't be dressed right.
https://www.youtube.com/watch?v=H_lijLYuw-o
food The Last Great Pizza Thread
- Thread starter texas blues
- Start date
I ain't going there.
Because.
Hawaiian shirt and doc martens.
I wouldn't be dressed right.
https://www.youtube.com/watch?v=H_lijLYuw-o
I'll allow it
spence023 said:
Feel free to post your pizza.
We love homemade pizza.
You're gonna' love this place.
I would chairman mao the hell out of that.
I was watching a YouTube video today of an Italian chef making his version of a New York style pizza. His recipe was almost identical to the one that I normally use. This was a revelation - I always thought I preferred Neapolitan style bases but it turns out that I'm a New York pizza base guy.
My "standard" recipe:
Wet:
200ml water (1.5 cups)
1 tsp yeast
1 tsp honey
1 tbsp olive oil
Dry:
400g flour (3 cups)
1 tsp salt
The only difference with the video is that he used about 100g semolina flour in place of 100g of the plain flour I use. I'm gonna try semolina flour for next Friday.
My "standard" recipe:
Wet:
200ml water (1.5 cups)
1 tsp yeast
1 tsp honey
1 tbsp olive oil
Dry:
400g flour (3 cups)
1 tsp salt
The only difference with the video is that he used about 100g semolina flour in place of 100g of the plain flour I use. I'm gonna try semolina flour for next Friday.
So we tried the semolina in the dough recipe and it seems to allow me to stretch for days. It's a bit weird since I would expect more flour = more gluten = more stretch. Anyway, the 220g dough ball made a 14" base pretty comfortably.
Here's Friday night's attempt:
The base was not cooked well enough but still very tasty. I think the mistake I made was using the dough straight out of the fridge - I should have given it some time to warm up. The sauce was also straight from the fridge. Next time I'm letting the base rest for 30 mins before topping and baking.
Here's Friday night's attempt:
The base was not cooked well enough but still very tasty. I think the mistake I made was using the dough straight out of the fridge - I should have given it some time to warm up. The sauce was also straight from the fridge. Next time I'm letting the base rest for 30 mins before topping and baking.
Those look good to me.
I love broccoli on pizza.
I was doing some experiments on the grill with various setups for pizza but heat control is too variable. Will have to break down and either buy or build a pizza oven eventually.
Used the rest of the dough and just did a Detroit style pizza in oven for supper.
I love broccoli on pizza.
I was doing some experiments on the grill with various setups for pizza but heat control is too variable. Will have to break down and either buy or build a pizza oven eventually.
Used the rest of the dough and just did a Detroit style pizza in oven for supper.
I'd order that
We call that Sicilian here
We call that Sicilian here
To be truthful it was the wrong dough.
I generally use a almost focaccia style dough when going that route.
I have been trying to replicate this for awhile now.
I think I am going to have to source a high wall black steal pan. My dark enamel pan is ok, but emissivity might be the missing key on the crust side of things.
That almost fried cheese crust edge with the thick airy dough is killer.
https://www.explorewaterlooregion.com/wp-content/uploads/2019/03/Graffiti-Detroit-style-pizza-800x533.jpg
I generally use a almost focaccia style dough when going that route.
I have been trying to replicate this for awhile now.
I think I am going to have to source a high wall black steal pan. My dark enamel pan is ok, but emissivity might be the missing key on the crust side of things.
That almost fried cheese crust edge with the thick airy dough is killer.
https://www.explorewaterlooregion.com/wp-content/uploads/2019/03/Graffiti-Detroit-style-pizza-800x533.jpg
Did you par-bake the dough in the sheet pan? That's how they do Sicilian here otherwise it's raw in the center.
Some outstanding pizzas posted here!
Ashen.
Be careful.
You bastige.
You're in danger of becoming an honorary Texan.
Ashen.
Be careful.
You bastige.
You're in danger of becoming an honorary Texan.
Ashen said:Thanks TB
I just got like bombed by Scovie on it. Lol
Scovalingus.
That guy is crazy.
The pies look great!
So, my son has decided that Friday pizza night is not enough so last Friday he made a double batch of dough and left half in the fridge. Looks like it's Tuesday and Friday pizza night!
Both my daughter and I loved today's pizza base - it definitely makes an impact on flavour if you slow ferment for a few days. But my son can't tell the difference.
I plucked a ripe Dorset Naga and minced it into the sauce on my pizza. A big mistake. In my mind I have a pretty high tolerance but that was too much. I could barely eat half and I needed 3 beers to calm my mouth. For me, I think one pod is enough for three pies. Next time, I'll be more careful.
Both my daughter and I loved today's pizza base - it definitely makes an impact on flavour if you slow ferment for a few days. But my son can't tell the difference.
I plucked a ripe Dorset Naga and minced it into the sauce on my pizza. A big mistake. In my mind I have a pretty high tolerance but that was too much. I could barely eat half and I needed 3 beers to calm my mouth. For me, I think one pod is enough for three pies. Next time, I'll be more careful.
Mushroom Pizza.
Quicky Baking powder crust.
Tomatoes and herbs from garden.
Quicky Baking powder crust.
Tomatoes and herbs from garden.
Another Mushroom Pizza for supper.
