food The Last Great Pizza Thread

Oregano is Italian...although over used as dried spice in US cooking :rolleyes:

EU legal definition of Napoletana Marinara (http://www.fornobrav...a/VPN_spec.html)
4) Method: Assembling a Pizza.
Pizza Napoletana Marinara:
Using a spoon place 80g of pressed, peeled tomatoes in to the center of the pizza base, then using a spiraling motion, cover the entire surface of the base with the sauce;
Using a spiraling motion, add salt on the surface of the tomato sauce;
In the same manner, scatter a pinch of oregano;
Chop a thin slice of peeled garlic, and add it to the tomato;
Using an oil canister and a spiraling motion starting from the center and moving out, pour 4-5g of Extra Virgin Olive Oil.
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Article 5. Features of the final product
a. Description of the product:
Marinara, the green of the oregano and the white one of the garlic;
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Because if it's on the Internet it's true :lol:
 
I really like the oregano I grow - "oregano vulgare hirtum" - "common hairy oregano"......how mundane! haha

It's quite mild, and just slightly minty. BUT, I prefer it fresh to dried. Dried, it gets a little pungent. Good for veggies and hearty sauces.
I used to 'doctor' my pizza sauce to the hilt, but have learned to really appreciate the magic of simple, well combined flavors of quality ingredients.
I no longer use oregano in my pizza sauce......but spag sauce - Oh HellsYes!!!! :)
 
Some people...heh...some people use oregano in their bbq rubs.

Yankee's mostly.

North of the mason dixon.

I myself care nought for it.
 
100% Whole WHEAT
Amazing how well this dough came out. Very tough to work with but the flavor was worth it.
457g KA Whole wheat
216g Water
216g Milk
1.75tsp Salt
2tsp Olive oil
1.5tsp honey
1/8tsp IDY
based on the formula posted here http://www.pizzamaki...0.html#msg49850
Using this method http://youtu.be/Wh_PDRlK1Js

New cheese....so much better for $2.35/pound instead of tasteless stuff for $8.

6 pound block
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Basil wins this round. :cheers:

-Peter
 
Killer looking pizza B2B!

I've sworn myself off of white flour products and have gone over to the dark side and will only be using whole wheat from now on
in pizza and tortilla's.

In fact I have a bag of KA sitting ready to go just for that purpose.

I may be accused of going hippy n' all for doing so but I don't give a good dadgum.

That looks like good pizza to me!
 
I love whole wheat, but not in my pasta. You're definitely in the hippy danger-zone when your spaghetti is whole wheat. I've been guilty of this in the past... and that's not a place I want to go back to... ever.
 
Whole wheat pasta?

Who said anything about whole wheat pasta?

That's extreme even for a hippy.

That's like fresh back from the peace corps occupy wall street trust fund soy sucking hippy.

They'd eat cow dung as long as someone tells them its organic.
 
HOOOOOOOOOOOOOOOOOOLD UP.

Back the trash truck up!

We happen to eat Whole wheat pasta, and love it.
It's not like it used to be at all. It's more satisfying, and I tell myself it's better for me.
We only eat it with certain dishes, and not all that often.
Like, we don't use it for Lasagna, we'll leave that and the Disoranno for GM.

Call me a hippy, if you must, but I'm good enough, I'm smart enough, and goshdarn it, people like me.
 
Scoville DeVille said:
HOOOOOOOOOOOOOOOOOOLD UP.

Back the trash truck up!

We happen to eat Whole wheat pasta, and love it.
It's not like it used to be at all. It's more satisfying, and I tell myself it's better for me.
We only eat it with certain dishes, and not all that often.
Like, we don't use it for Lasagna, we'll leave that and the Disoranno for GM.

Call me a hippy, if you must, but I'm good enough, I'm smart enough, and goshdarn it, people like me.
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Just so you know.

Cow dung is organic.

Bon appetit!
 
Hey b2b...you gonna throw something spicy on one of those beauties????

Great looking pies, nice char!

Where da spicinext????!!!!!!!

Shit, I don't know how to properly misspell that...

Not hating. Having fun w ya. Looks awesome!
 
Thanks :D

Finally got the bake time under 6 minutes by finishing the preheating with the broiler. Got it to around 600F when the pies went in.
The cheese makes all the difference...fat and salt. :P

frydad4 said:
Hey b2b...you gonna throw something spicy on one of those beauties????
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Yeah they do need some baked on heat...
I just end up eating very little of the finished product so I've kept them family safe. With powders added later.

-Peter
 
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