food The Last Great Pizza Thread
- Thread starter texas blues
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swellcat said:
Thanks. The chicken had great heat, I used smoked butch t powder to really kick it up. Pizza was awesome. I grill over hardwood lump, my 26.75 weber stays 500F+ for over an hour with two chimneys. I like to use two thick pizza stones that way you can put directly over the flame without burning the bottom.
My pizza... Saturday on the night
Nice and simple, Savina. Those tomatoes look delicious.
Many times I think simple is better. Like a great ribeye- salt and pepper is all you need. I just used olive oil with fresh garlic as my sauce with some basil for the seasoning. Threw on some fresh veggies and thats all there was to it. The pizza crust in an herbed one from Trader Joes.samcanadian said:
Where da heat?
Those 'penos?
Those 'penos?
Sa
Weet
Weet
Caramelized onion reduced with fig balsamic vinaigrette, spicy homemade Italian sausage and green peppers
A two-day-old ambient-yeast culture (50/50, white/whole wheat) was surprisingly exuberant, so a pizza was assembled.
Main heat came from these not-a-goat's (weeds) that look like serranos but are hotter and lack the sugar apparent in ripe serrano pods.
Sauce was a pulla-guajillo barbecue sauce that, oddly enough, went better on the pizza than it has anywhere else, so far
Chicken thigh, flavoured with Moroccan seasoning and orange Chinense and iron-skillet sautéed
Tomatoes, amaranth, and oregano leaves (all from the yard) made an appearance.
Caramelized onions a la FreeportBum's and samcanadian's pizzas above would've been perfect, but someone was starving.
Main heat came from these not-a-goat's (weeds) that look like serranos but are hotter and lack the sugar apparent in ripe serrano pods.
Sauce was a pulla-guajillo barbecue sauce that, oddly enough, went better on the pizza than it has anywhere else, so far
Chicken thigh, flavoured with Moroccan seasoning and orange Chinense and iron-skillet sautéed
Tomatoes, amaranth, and oregano leaves (all from the yard) made an appearance.
Caramelized onions a la FreeportBum's and samcanadian's pizzas above would've been perfect, but someone was starving.
Awesome!
Abominations part 2.
Last time it was a piadana pizza. That time a pizza quesadilla.
Made a simple dough with only flour, water (70% on flour), salt and a bit of yeast.
These are the good ingredients:
Cheese is provolone dolce and gouda.
So i flattened a dough, thin.
It was looking glorious, thin and airy.
Then i filled with all:
Above stuff + a canned ragù and some chicken slices.
Then i folded, cooked again then filled with my hot sauce:
And that was... Nearly good... That damn cheap ragù! At first was too wet, then waiting was ok. I've also messed up something with salt... Used too much and that is a big fault. I don't know how i messed up in that way...
So i made a very flattended dough, i LOADED with pre cooked tomato, that was very very watery, then cook:
Unfortunately tomato load was too much and dough is not very airy and was nearly boiled. Still good btw.
Used last piece to make some bread:
If you say that i should have cooked more i agree... I cooked in lowest position and i was putting in top position to complete... I touched resistance with baking paper setting it on fire so i stopped cooking.
Last time it was a piadana pizza. That time a pizza quesadilla.
Made a simple dough with only flour, water (70% on flour), salt and a bit of yeast.
These are the good ingredients:
Cheese is provolone dolce and gouda.
So i flattened a dough, thin.
It was looking glorious, thin and airy.
Then i filled with all:
Above stuff + a canned ragù and some chicken slices.
Then i folded, cooked again then filled with my hot sauce:
And that was... Nearly good... That damn cheap ragù! At first was too wet, then waiting was ok. I've also messed up something with salt... Used too much and that is a big fault. I don't know how i messed up in that way...
So i made a very flattended dough, i LOADED with pre cooked tomato, that was very very watery, then cook:
Unfortunately tomato load was too much and dough is not very airy and was nearly boiled. Still good btw.
Used last piece to make some bread:
If you say that i should have cooked more i agree... I cooked in lowest position and i was putting in top position to complete... I touched resistance with baking paper setting it on fire so i stopped cooking.
What'd you use to cook it?Essegi said:Abominations part 2.
Last time it was a piadana pizza. That time a pizza quesadilla.
Made a simple dough with only flour, water (70% on flour), salt and a bit of yeast.
These are the good ingredients:
Cheese is provolone dolce and gouda.
So i flattened a dough, thin.
It was looking glorious, thin and airy.
Then i filled with all:
Above stuff + a canned ragù and some chicken slices.
Then i folded, cooked again then filled with my hot sauce:
And that was... Nearly good... That damn cheap ragù! At first was too wet, then waiting was ok. I've also messed up something with salt... Used too much and that is a big fault. I don't know how i messed up in that way...
So i made a very flattended dough, i LOADED with pre cooked tomato, that was very very watery, then cook:
Unfortunately tomato load was too much and dough is not very airy and was nearly boiled. Still good btw.
Used last piece to make some bread:
If you say that i should have cooked more i agree... I cooked in lowest position and i was putting in top position to complete... I touched resistance with baking paper setting it on fire so i stopped cooking.