food The Last Great Pizza Thread
- Thread starter texas blues
- Start date
I wanted robust salty flavours. The capers provide that with a sour tang to cut through the cheese. The pesto gets a bit lost in all the other bold flavours. Could replace it with olive oil and fresh shredded basil at the end. Capers go well with all sorts of things. Just got to move you out of your comfort zone TB 
Bah!
If I hadn't brought capers to THP years ago most of y'all still wouldn't know what they are.
DTS and a few would but the rest of y'all, plah!
If I hadn't brought capers to THP years ago most of y'all still wouldn't know what they are.
DTS and a few would but the rest of y'all, plah!
Caper who???
JK. Capers are the schizophrenia!
JK. Capers are the schizophrenia!
Yes yes, thanks, now we all know about capers, salmon, and a splooge of cheese sauce, thanks so much, now try something new.
Yes yes, thanks, now we all know about capers, salmon, and a splooge of cheese sauce, thanks so much, now try something new.
I'ma make an extry special poo sammich just for you!
If I find a poo sandwich in a paper bag on fire at my doorstep... I now know whom to blame.
You won't.
My special sammich for THP and anyone else that wants one will be JayWow style.
Microwaved.
Just made another thin crust pizza tonight, testing out a new dough blend..
Here's the pics..
Seeing light through the dough:
A little sauce:
A little cheese:
Barely fit on the stone:
Cooked:
Sliced:
Paper thin:
Xray view:
Crispy....
Thats all from RoninKitchen...
Here's the pics..
Seeing light through the dough:
A little sauce:
A little cheese:
Barely fit on the stone:
Cooked:
Sliced:
Paper thin:
Xray view:
Crispy....
Thats all from RoninKitchen...
Two Neapolitan ,margherita test pies. Just crushed tomatoes(no citric acid), salt, basil and fresh mozzarella.
Need a Booma wood oven to get a true Neapolitan...these were around 6 minute pies when they should be about 90 second in a WFO.
Kids loved them, just a bit too chewy due to the long cook time.
-Peter
Need a Booma wood oven to get a true Neapolitan...these were around 6 minute pies when they should be about 90 second in a WFO.
Kids loved them, just a bit too chewy due to the long cook time.
-Peter
I've been watching my romas, and I think they'll be perfectly ripe in a couple weeks or so.
And they will be so pleased to be celebrated on a Pizza Margherita!!!!
And they will be so pleased to be celebrated on a Pizza Margherita!!!!
I've been watching my romas, and I think they'll be perfectly ripe in a couple weeks or so.
And they will be so pleased to be celebrated on a Pizza Margherita!!!!
You still have roma's growing?
Greenhouse?
Nope - super slow (late) growing season! Couldn't get them in the ground until July!!!!!!! 
Finishing off all of the different mozz brands that I've been experimenting with....took some added salt/oregano to improve the flavor.
Next week the good stuff is coming, for 1/4 of the price, thanks to a local pizzeria.
This was a 4 day cold-rise dough using KA Bread Flour
647 g Flour
407 g Water
.64 tsp Instant dry yeast
1.74 tsp Salt
1.5 tsp Oil
Total: 1070g.
356g per ball.
Mmmmmmmmmmmmmmm....
-Peter
Next week the good stuff is coming, for 1/4 of the price, thanks to a local pizzeria.
This was a 4 day cold-rise dough using KA Bread Flour
647 g Flour
407 g Water
.64 tsp Instant dry yeast
1.74 tsp Salt
1.5 tsp Oil
Total: 1070g.
356g per ball.
Mmmmmmmmmmmmmmm....
-Peter