food The Last Great Pizza Thread

The one on top is the new one, I formed the pizza on there and then slid it onto the other stone with a peel.  You can really see the difference between the two stones.  The old one is about 12 yrs old.
 
interesting that you form on a stone ... i wouldn't have guessed that would be a helpful surface ...

monday's pie was made w/ monday morning's dough ...

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flour-y bottom irks the shit out me ... totally ruins pizza imho ...

i had planned to make moz, but the rennet hadn't come ...

so, i made a mexican pie using hot salsa and mexi-blend ...

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i had it w/ JHP's smoked peno powder and sour cream ...

i liked it, but it needed some canned jala slices, or maybe some peno ranch ...

so ...

i wanted to try the dough day two, still didn't have rennet ...

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better ... the onion filled out the taste a bit, and the taste w/ corn meal was a vast improvement ...

i took it a step further tonight, but i need to xfer the pics from my phone ...

came out pretty well tonight, i was happy (finally) ...
 
tonight's was the best ...

i blanched an ancho while making my latte this afternoon ...

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3-4 hrs later ...

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used the roller-docker a bunch ...

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little mad hunky pizza sprinkle, whole sliced ancho, hot salsa, raw onion, and JHP smoked peno powder ... and all the cheese i had left ...

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i put it in 550F only 2-3 mins after pre-heating, longer for the stone would have been better ...

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super happy w/ it tonight ...

this dough is much closer to something i can live with, can't wait to try it in the kettle pizza ...

for me, the salsa/mexi flavors leave more room for kicking up the heat ...

i like my real pizza napoletano or margherita, but this is a fun way to pack heat, for sure ...

ps - ends up tasting like an Einstein's Bagel fav of mine, the one w/ the green peppers ...

cheers ...





still gushing over Booma and FB's pies here, though ...

def going to make some cheese here, sooner than later ...
 
kangaroo pizza? I'm in, that looks great.  :cheers:

grantmichaels said:
tonight's was the best ...

i blanched an ancho while making my latte this afternoon ...

attachicon.gif
ImageUploadedByTapatalk1415843530.428504.jpg

3-4 hrs later ...

attachicon.gif
ImageUploadedByTapatalk1415843551.966761.jpg

used the roller-docker a bunch ...

attachicon.gif
ImageUploadedByTapatalk1415843565.212961.jpg

little mad hunky pizza sprinkle, whole sliced ancho, hot salsa, raw onion, and JHP smoked peno powder ... and all the cheese i had left ...

attachicon.gif
ImageUploadedByTapatalk1415843655.186822.jpg

i put it in 550F only 2-3 mins after pre-heating, longer for the stone would have been better ...

attachicon.gif
ImageUploadedByTapatalk1415843758.242036.jpg

attachicon.gif
ImageUploadedByTapatalk1415843767.359500.jpg

attachicon.gif
ImageUploadedByTapatalk1415843780.060110.jpg

attachicon.gif
ImageUploadedByTapatalk1415843788.425674.jpg

super happy w/ it tonight ...

this dough is much closer to something i can live with, can't wait to try it in the kettle pizza ...

for me, the salsa/mexi flavors leave more room for kicking up the heat ...

i like my real pizza napoletano or margherita, but this is a fun way to pack heat, for sure ...

ps - ends up tasting like an Einstein's Bagel fav of mine, the one w/ the green peppers ...

cheers ...





still gushing over Booma and FB's pies here, though ...

def going to make some cheese here, sooner than later ...
looks great. you've got the bug now,your pizza skills are developing nicely.  only tip I can give imo is to preheat your pizza stone/oven for at least 1 hour before cooking your pie. I go 1-1.5 hours preheated on 500F. I'm using a convection oven,  for me this really helps in getting the final product just how I like it. 
 
lost a leg of power last night ... no 220 for me ...

FPL comes around midnight, not them ...

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wake up, call landlord's electrician ... no answer ... l/m ...

hour passes ...

it's fucking Friday ...

throw it on the ground ...

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no clicks ...

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knocked out some seasoning ...

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#sittinginairconditioningtonight

but, i didn't get out for groceries ...

i have a little dough, but no sauce, no pepperoni, no mozzarella, no mexican cheese ...

i want to use the dough, because i want to see it each day ...

i also want to simulate whether chunks of cheese would buy me time for longer crust baking ...

time to try to slam the bell on the weird-shit-o-meter ...

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pleased.

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well, that's it for this round of pizza explo ...

time to find some wok hei ...
 
FreeportBum said:
Anyone make white pizza? have a good sauce recipe?
Not in generale but pesto instead tomato is nice. :D Not better, just different.
Also i believe just mushrooms and cheese mix is great.
Also something with anchovies and no tomato sounds good.
 
Essegi said:
Not in generale but pesto instead tomato is nice. :D Not better, just different.
Also i believe just mushrooms and cheese mix is great.
Also something with anchovies and no tomato sounds good.
 
I'm trying a white pie tonight with grilled lobster, using a white sauce I made today with cream,butter, roasted garlic,flour,salt,and fresh grated mitica parmigiano reggiano. Not sure what cheese if any I will use. I made some fresh mozzarella this morning and ricottone from the whey.  I will post a picture if the pizza turns out good. 
 
FB... you are now officially my fave pizza maker on the forum INTERNET! 
 
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