food The Last Great Pizza Thread
- Thread starter texas blues
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Still not this time, but sooner or later i want to make a full wine pizza.JayT said:
Btw i used a non standard ingredient for dough: 2 tablespoons of Maraschino. The rest half durum wheat half flour (500g in total), yeast, water, evo oil, some salt, a bit of sugar.
First rise:
Took 3-4 hours more or less.
Second rise:
2 hour of that kind of rising.
Main ingredients:
From lef to right: gorgonzola, maasdam, mozzarella, half sheep marzolino, half sheep ricotta.
And speck of course.
Not used all gorgonzola, it's nearly 2 lb of cheese.
My pizza:
Speck after cooking. Some calabrese pepper powder.
Cooked quite long, but well:
Other pizza:
half margherita
Half as mine, minus pepper plus anchovies and capers.
Some nice usage of borders:
HOT
DAMN!
DAMN!
Gorgeous looking pizzas Essi!
I love gorgonzola and my mouth was watering digging on the pics.
And the speck looks cellophane paper thin fantasticle!
I love gorgonzola and my mouth was watering digging on the pics.
And the speck looks cellophane paper thin fantasticle!
CD that looks chingon to me.
The taco sauce is throwin' me a little off though.
Got any details on the dough?
Recipe or method?
The taco sauce is throwin' me a little off though.
Got any details on the dough?
Recipe or method?
texas blues said:
I used a pizza flour that i bought. It contains durum wheat flour, wheat flour, yeast bread flour, sugar and salt.
Just added 15gr of dry yeast to a 2 dl of warm water, about 1/2 dl of olive oil and 4 dl of the pizza flour. Raised the pizza dough for a 15 minutes. Taco sauce goes first on top of the pizza, then mozzarella cheese and then the rest of the toppings.
Oven is heated to 482 degrees Fahrenheit and the pizza is baked for about 15 minutes.
Nice.
I get it now with the taco sauce.
Adds a little Tex-Mex mojofication.
I like to be liking it.
And I also like to be liking pineapple on pizza any time!
I get it now with the taco sauce.
Adds a little Tex-Mex mojofication.
I like to be liking it.
And I also like to be liking pineapple on pizza any time!
It looks good but I don't know what taco sauce is. The "sauce" I use on a taco is hot sauce an it varies.
I see you're in Finland. Do you guys have a sauce just for tacos?
I see you're in Finland. Do you guys have a sauce just for tacos?
Ohhhhh tomato-based sauce with chili powder... got it. Makes sense there! Yeah, "taco sauce," the stuff you use when making American hard shell tacos. I forgot about that stuff.
Just another thing. And yes, that's pizza! Naples recipe! Panuozzo napoletano! I had posted some pics of that in a previous post... Just wanted to do that. Even here it's not so famous... There's the mother of a friend of mine wich is from Naples and a couple of pizzerie do that, otherwise i wouldn't know that...
Any pizza dough should do.
That time i made way many too dough.
More or less following a recipe on the net:
500g wheat
170 manitoba wheat
400cc water
1 full cube of yeast (25g)
20g salt
1st rise, nearly 2h:
2nd rise, nearly 2h:
Cooked for 20 mins at 250°C (another recipe said 30 mins 180°C).
I've cooked in top position the one on right for 10 mins, then exchanged. Result: left one is a bit too flat on the middle. Used only right, left is good as standalone bread. Men, i didn't think i had so much stuff... I was counting of the fact that i had been able to put all in 1 floor...
Cut in half:
Toppings!
Spinach, mozz, provolone, mushrooms, pepperoni
I exchanged top with bottom, since top was darker.
Cooked at 200-250°C until ready!
Seems a little burnt, but it isn't. Cooked very well!
Not bad at all!
Any pizza dough should do.
That time i made way many too dough.
More or less following a recipe on the net:
500g wheat
170 manitoba wheat
400cc water
1 full cube of yeast (25g)
20g salt
1st rise, nearly 2h:
2nd rise, nearly 2h:
Cooked for 20 mins at 250°C (another recipe said 30 mins 180°C).
I've cooked in top position the one on right for 10 mins, then exchanged. Result: left one is a bit too flat on the middle. Used only right, left is good as standalone bread. Men, i didn't think i had so much stuff... I was counting of the fact that i had been able to put all in 1 floor...
Cut in half:
Toppings!
Spinach, mozz, provolone, mushrooms, pepperoni
I exchanged top with bottom, since top was darker.
Cooked at 200-250°C until ready!
Seems a little burnt, but it isn't. Cooked very well!
Not bad at all!
Nice melt!
