food The Last Great Pizza Thread

[The Hot Pepper]

Shrimp cracker style? TB would be allover that!

 

[grantmichaels]

I'm trying to coax a cracker crust recipe from someone elsewhere on the net, to bring it around for TB - after seeing it get refined over the past month ...

I suspect it's coming Monday, after they use it for their Sunday ritual ...

 

[The Hot Pepper]

There's Middle Eastern places here that make "pitzas," pizza on the dough they use to make fresh pitas but larger. They taste like a cracker crust, they crunch and are airy with two dominating "cracker" layers and not much in between but air, and a few soft areas. So I am thinking find a pita recipe and cook longer than a normal pita (until pitza is done) and you have a cracker crust variation. Just a thought. It's very good anyway, even if it's not a true cracker.

 

[grantmichaels]

This one was unleavened ...

http://www.kamadoguru.com/index.php?/topic/14687-ckreef%27s-Sunday-Night-Pizza-Thread/page__view__findpost__p__201421

It's Danielle's preferred crust, too.

 

[sicman]

Awesome pies pic1

 

[Essegi]

Meh.
I lost some shots for idiocy (double idiocy: cut & paste is nonsense while tranferring files to different filesystems).
I had a really nice pizza with: passata, tuna, anchovies, capers, olives, mozz, grana, asiago, gorgonzola, pepperoni, yellow bell pepper.
And was really good, maybe the best of all.
 
I tried another method that consists to mix water, yeast and salt at start, knead for 15 mins, wait 3-5 mins, form balls, then wait for 8 hours. Fast. I waited 9 hours but on a colder room.
Maybe because it's cold and i cooked outside, the oven undereperfomed, i cooked pizzas with 1 or more mins longer than usual, that it's the worst thing possible.
I just must invest that nearly 400€ on a p134h and live happy. 
 
Here one:

Passata., pepperoni, fatalii powder. Mozz put after 3 mins. Grated pecorino romano after cooking. Way undercooked, but putting mozz after some time has been a good idea, border is higher and mozz tastes better. Need to tune that.
 

 

 
Passata, fatalii, tuna, stracchino, olives, red onion (marinated in evo, salt and bp). And a mashed garlic clove (hell yeah!).
No mozz since i had no more, stracchino has been a really good choice here.
 

 

Finisher pizza: passata, asiago, gorgonzola, olives, bell pepper, stracchino, a mashed garlic clove. After cooking grated pecorino romano and douglah powder.
 
Last one:

 

After 11:30 h it was still a joy to stretch... Maybe merit of the method of kneading and forming balls.
 
Just tomato, evo after cooking and oregano:

 

 
Not a perfect round because i failed something when i put pizza on oven.

 

[tsurrie]

oh come on... you failed just on one thing... not being closer to the border so I could get a slice of these heavenly pies....

 

[The Hot Pepper]

Hey I had Slovenian wine yesterday! Pullus. Very nice!

 

[tsurrie]

Hey I had Slovenian wine yesterday! Pullus. Very nice!

 
yeah, there are some good local wines ... I like the red ones especially... the ones from the area that has already mediterranean influence ... you should try Teran (terrano) or Refošk (refosco), with some local wind dried meat like prosciutto .. it's a feast .. ask Essegi, I'm sure he has tried it ... Pullus is this commercial brand .. well, it's good anyway

 

[The Hot Pepper]

Thanks!

 

[JayT]

I need to use olives in my pizza.  Gonna try that.

 

[Booma]

Still good
Essegi

 

[SmokenFire]

and sometimes leave the crust.

 
Blasphemy!

 

[cypresshill1973]

This time I make pizzas in the oven, but on stone. Never I've try before this in my oven.

The sauce was green. Very strange a pizza in this colors. I had some green tomatoes from my garden and I ask me... why not green sauce?
 

 

[The Hot Pepper]

Looks yummy! Cracked black pepper and hot peppers?

 

[cypresshill1973]

Obvious!!! Also was some oregan. The sauce also had fatalii powder.

 

[grantmichaels]

Nice looking pie.

 

[SmokenFire]

To quote another forum member:
 
"I am sick and tired of not having that" pizza cypresshill!  Love the stuff you post in this thead

 

[kibaumm]

hello all.
This summer( here in Brazil) I had a great experience with pizza make, my fist time using a firewood ove, and i need to say is outstanding.
In my pizza advetures i make alot of diferents doughs, diferents rest time, 2 hours, 24, 48, 72 hours, and have really good results, but with my new experince in firewood oven, for me the great diference in a good pizza to a excellent pizza is in the quality of the oven.
the dough come out very crunch withou stay dry, and not to hard.

 
 
i didnt use 100% of the fireoven "power" because i use roaster.
So i need to tell, those who like make pizza, need one day test a firewood oven!

 

[LUCKYDOG]

Looks great kibaumm - Did you make the oven yourself