food The Last Great Pizza Thread

Nice one Essi!
 
I will be doing a volcano one day, i keep saying it, and each time you post one, i get a little closer to trying it out..... 1 day
 
My pizza!
 
Ground beef and smoked pork...
 
2014-03-29%252021.18.09.jpg

 
Mushrooms, green olives, black olives, jalapenos and hot pepper
 
2014-03-29%252021.20.05.jpg

 
All add to the pizza... and a baked
 
2014-03-29%252021.31.02.jpg

 
Something to take in the meantime ...
 
2014-03-29%252021.37.11.jpg

 
This beauty out of the oven!!!
 
2014-03-29%252022.00.39.jpg

2014-03-29%252022.02.22.jpg

2014-03-29%252022.02.42.jpg

2014-03-29%252022.09.33.jpg

2014-03-29%252022.20.43.jpg

2014-03-29%252022.20.53.jpg
 
Exactly! indeed we have many domestic beers. But many foreign brands are produced here. Miller, a little less than a year that is manufactured in Argentina. Many European brands also manufactured here, and exported throughout Latin America. They say that top quality of barley grown in the world south of the state. 
Best beers are vintage national brands, which have recently relaunched...  They use methods of IXX century in the manufacture and contain a lot of flavor to cereal.
 
 
 
 
Cerveza+Quilmes+1890+-+2012+%2528Botella+355+ml%2529+Vto+07-10-2013+-+H+-+DSC00405.JPG
20100516185023474379150.jpg
 
Yesterday night i stayed at home and i was bored and i wanted to use some yeast before expiration... So i made some dough with durum wheat and manitoba (4:1.5), rosemary, black and hot pepper powder, some yeast, lard, a bit of sugar and a bit of maraschino. I wanted to make some bread, then i made a flying disc.
Filled with tosella, tomato, Asiago, green olives, guanciale, onion:
 
iCRNPyF9Nhkl3.jpg

 
ih4T0QDg6w9xV.jpg

 
iNafW5n9RiQ9a.jpg

 
iDVmSS5K7DpkP.jpg

 
iTKADiuoW5N3h.jpg

 
Crust is soft and good and quite hot, fillings turned out to be really great!
No mozz because i didn't have it, tosella has been a great replacement.
 
I'd eat that 'thang cold if I had to.
 
Essi I find it truly hard to believe that you would have yeast laying around about to pass the expiration date.
 
You go through yeast and pizza like I go through toilet paper.
 
Kickass!
 
cypresshill1973 said:
Nice Stuffed Pizza ... that looks good, but too much dough for my taste. Still looks amazing!
Click to expand...
 
Thanks, dough intensive! :D
 
texas blues said:
I'd eat that 'thang cold if I had to.
 
Essi I find it truly hard to believe that you would have yeast laying around about to pass the expiration date.
 
You go through yeast and pizza like I go through toilet paper.
 
Kickass!
Click to expand...
25g of beer yeast (cubes are sold at 25g) are sufficent for 10kg of flour if used correctly... The problem is that you open it, use a bit, when it's opened you can wait 1-2 weeks, hardly more... I end up throwing away more than half always (ok, it's inexpensive but i don't like that anyway).
That with fresh yeast.
I should experiment with dry one.
 
1z1smza.jpg

 
Crust: Whole-wheat blend of grains and commercial "pizza" yeast (this time—wild yeasts have worked well before), garlic, salt, water, fat, sugar
 
Toppings: Dried tomatoes (rehydrated in tempranillo, olive oil, soy sauce, and water), coarse black pepper, Brussels' sprouts leaves, yard greens, onion, homegrown chile pequin, Mozzarella, and fresh oregano
 
"Sauce": Some of the tomato-hydration stock
 
 
Result is thin and chewy with crispy areas.  Flavours are earthy, sweet, savory, briny, piquant, and warm.  Pretty nice, and money couldn't buy it at a chain.
 
 
 
swellcat said:
 
Allow your camera to roll lens-first into the pavement, and you can have that look, too.
 
Thanks.
 
The New York Times had a pizza piece yesterday.
 
 


Click to expand...
:lol: My daughter left my wifes camera on my rear bumper and I took a ride - all we found was the lens cover and that doesnt take a picture for sh!t, but neither could my wife so that was ok ;) well ... **sigh** neither can I  as evident by some of my other postings
 
You must log in or register to reply here.
Back
Top