Nobody uses cast iron here for a Deep Dish........lol
That's meant for dat Jalapeno Corney Bread...
food The Last Great Pizza Thread
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Nobody uses cast iron here for a Deep Dish........lol
That's meant for dat Jalapeno Corney Bread...
Don't underestimate the power of some hungry drunks with leftover BBQ!
This is an old one.
We just mojoficated all over ourselves.
Dough was flour, yeast, busch light, salt, sugar, and olive oil. Beat it off for 10 min in the Kitchen aid. Let it rise for an hour. Took a while to get it up.
Cut off some for the chilluns, made a simple pizza w/ cheese and black olives on the stone.
The rest was tossed flat and placed into a 12-in CI. The skillet was coated with olive oil, sea salt, and garlic prior to dough insertion.
Put 2 pounds of leftover pulled pork, tossed in homemade miami-carolina bbq sauce, into the deep dish.
Topped with cheddar and mozzarella. Jalapeno rings added for some pansy-ass heat.
Brushed the edges with more olive oil, sprinkled with salt and garlic.
Baked it like it stole something.
The rest is when in rome.
SoFlo lives on.
DOH!
Man Gravy!
Porking the Pizza.
FD Blowing Something
Delish...
Eat This!!!
Calzone allowed in these parts?
Agree...........a couple of those I used back in the 70's at "Orlando's".........when I was a teen......I'm not much older now........right?..........Har,Har
ok, ok, ok ... we've been making "American" stromboli/calzone/scacciata lately in place of pizza ... "American" because it's more like a folded, calzone-esque stromboli, but has ricotta + spinach ...
We made one the other night that had red cherry hot slices and black olives ...
And we just made one earlier that had turkey pep (D's into the turkey version of pep - I'm like "WBW" - "whatever baby wants"
) ...
I like having the control over the sauce to be honest ... I like some bites w/ and some w/o ...
One of these days I'll get to have one w/ ham ... if and when I make it!
We made one the other night that had red cherry hot slices and black olives ...
And we just made one earlier that had turkey pep (D's into the turkey version of pep - I'm like "WBW" - "whatever baby wants"
) ...
I like having the control over the sauce to be honest ... I like some bites w/ and some w/o ...
One of these days I'll get to have one w/ ham ... if and when I make it!
indeed ... the ricotta and spinach has some egg yolk, plenty of garlic, and more than a little bit of montegrappa cheese via zester ...
Danielle likes a little more spinach than I'd have by choice, but I'm happy not to slave in the kitchen over the 475F oven in August (in Florida), so ...
Not enough cheese when you cut a calzone it should ooze think of it as a folded over pizza, if you look at yours it's about half a pizza's cheese.
Egg yolk? No binders in a calzone, that's why the cheese is stuck inside and not oozing!
What you made is a quiche. I'd eat it, but it's a quiche.
Egg yolk? No binders in a calzone, that's why the cheese is stuck inside and not oozing!
What you made is a quiche. I'd eat it, but it's a quiche.
We agree re: the lack of moz ... but the binder in the ricotta is probably sticking around ... there's too much spinach, too ...
I like your crust but they need to be fuller and puff up more, due to the amount of cheese inside, and pressing the ends down a little more so you get that sloping up look to the giant amount of goodness.
TB's Almost Cracker Style Pizza Revisited.
More pizza mayhem y'all.
This ones, mozz, roasted garlic, green olive, anchovie, and pickled chiltepins.
I rolled this one out thinner by almost half over the last pie I baked.
Dice are rollin'!
475f and a thinner crust should be about right huh?
Looks great. Tastes great. What's not to like?
FAIL!
Still not a proper cracker style crust. This came out as a super thin crust, but not a crisp super light cracker style. And the nice browning on the bottom of the pie was totally MIA.
Here's where I screwed the pooch y'all. I put a half sheet pan on the rack underneath the rack I was baking the pie just in case any spillage occurred so I wouldn't have a mess to clean up. Well y'all, that just don't cut it. The oven could be 900f but I effectively used the sheet pan as a blocker and no way was it going to allow the bottom of the pie to crisp.
I couldn't have made a more glaring rookie error. DUH!
NOTE TO SELF: Consider return to drunken cheffery.
More pizza mayhem y'all.
This ones, mozz, roasted garlic, green olive, anchovie, and pickled chiltepins.
I rolled this one out thinner by almost half over the last pie I baked.
Dice are rollin'!
475f and a thinner crust should be about right huh?
Looks great. Tastes great. What's not to like?
FAIL!
Still not a proper cracker style crust. This came out as a super thin crust, but not a crisp super light cracker style. And the nice browning on the bottom of the pie was totally MIA.
Here's where I screwed the pooch y'all. I put a half sheet pan on the rack underneath the rack I was baking the pie just in case any spillage occurred so I wouldn't have a mess to clean up. Well y'all, that just don't cut it. The oven could be 900f but I effectively used the sheet pan as a blocker and no way was it going to allow the bottom of the pie to crisp.
I couldn't have made a more glaring rookie error. DUH!
NOTE TO SELF: Consider return to drunken cheffery.
Well, it looks tasty, even if the texture wasn't what you were going for. I always bake my crust a tad before putting the toppings on - have you tried that with this cracker style yet?
I've got the oven preheating for another loaf of rosemary fatalii garlic focaccia, and was looking at your pie thinking at some time I should try pizza using focaccia dough for the crust, just not let it rise much after putting it into the pan.
I've got the oven preheating for another loaf of rosemary fatalii garlic focaccia, and was looking at your pie thinking at some time I should try pizza using focaccia dough for the crust, just not let it rise much after putting it into the pan.