Home style pizza

[ron l edmiston]

EVO, Rainbow Kale, Parma, cheese, salt/pepper

Not so bad for a Sunday Evening.

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--- so many awesome "hats.."

[rwsaunders]

I still struggle with eating pizza sans meat, so I cheated and threw some pesto on my side.

[ericpmoss]

I still struggle with eating pizza sans meat, so I cheated and threw some pesto on my side.

Meat would spoil the pure flavors of that work of art. Just my opinion, but it's infallible, so there. ;)

[dgaddis]

Pizza is one of the few meals I'm happy to eat without any meat. Broccoli on pizza is awesome! Especially if the pie is cooked HOT, the broccoli gets nice and roasted and delicious. I wanna try brussel sprouts too, but haven't gotten around to it yet.

[rwsaunders]

We were at a restaurant known for their sourdough pasta and pizza dough and at the end of the meal, I asked the server if I could take a look at their 75yo starter. They wouldn’t let me photograph the starter container, or should I say vat, but they did bring a rather large dollop out on a plate for me (and you) to see. Boy, was it thick and bubbly and it was fermenting live on the plate...a sourdough baker’s dream come true. Mrs. RW and my daughter will never let me live this experience down of course.

[guido]

We were at a restaurant known for their sourdough pasta and pizza dough and at the end of the meal, I asked the server if I could take a look at their 75yo starter. They wouldn’t let me photograph the starter container, or should I say vat, but they did bring a rather large dollop out on a plate for me (and you) to see. Boy, was it thick and bubbly and it was fermenting live on the plate...a sourdough baker’s dream come true. Mrs. RW and my daughter will never let me live this experience down of course.

Did you take it home and start your own colony?

[rwsaunders]

Did you take it home and start your own colony?

My daughter said that would be the equivalent of stealing the original recipe for Coca-Cola, so the answer is no, Guy.

[ericpmoss]

I wouldn't see anything wrong with taking it home. Cultures develop a personality based on where they live, so it would likely adapt itself to your kitchen.

[dgaddis]

I wouldn't see anything wrong with taking it home. Cultures develop a personality based on where they live, so it would likely adapt itself to your kitchen.

It's interesting when you start reading up on starters and the various theories about them.

One theory is the culture is largely based on what it's fed - the bugs that thrive in that environment will out breed all the others. So if RW takes it home and feeds it with his own flour (different than what the pizza place uses), it'll eventually morph into exactly the same starter that he already has going for baking bread.

Other people think it depends on what's used to start it (like grapes or apples), or taking it for a walk to expose it to air (and more wild bugs) will enhance it.

I tend to think the first theory is probably right. But what do I know.

I've yet to try making a sourdough pizza.

[Dallas Tex]

Anyone have any experience with the Ooni or similar woodburning outdoor pizza ovens ?

[guido]

My daughter said that would be the equivalent of stealing the original recipe for Coca-Cola, so the answer is no, Guy.

I don't quite understand why they would bring some starter out to you if they didn't intend for you to take it... Sounds like a gift instead of a theft.

Oh well... Glad you enjoyed the pie!

[dgaddis]

Anyone have any experience with the Ooni or similar woodburning outdoor pizza ovens ?

The Best Backyard Pizza Ovens | Serious Eats

[rwsaunders]

I don't quite understand why they would bring some starter out to you if they didn't intend for you to take it... Sounds like a gift instead of a theft.

Oh well... Glad you enjoyed the pie!

Guy...it was pretty funny because my wife and daughter had that "WTH?" expressions on their faces when the server brought out the starter and I was smiling ear to ear. I did think about taking it back to the condo and emptying my shampoo container to take it home on the plane wth me, but I read that the TSA has recently stepped up their SSS campaign...short for sourdough starter smuggling...starter sniffing canines were everywhere at SeaTac.

[rwsaunders]

Progress shots of tonight's foray into sourdough pizza crust. I used about two cups of discarded starter that I've been collecting for the past week to blend in with the flour, salt and water. The dough doubled in size over a two hour proof period and I will be working on the pizzas very shortly. Keep your fingers crossed as I like the texture so far...

[rwsaunders]

I have never had a pizza rise like this one when it hit the oven...there is definitely some spring in the crust and the sourdough taste doesn't compete with the sauce and toppings. I'm glad to see all of the starter feeding isn't going to waste.

[guido]

Fine looking pizza RW!

[rwsaunders]

I received some 00 flour for Christmas so there’s a batch of 3 sourdough balls in the fridge settling in for the evening. We shall see if this recipe produces the results that are posted on their website.

[fastupslowdown]

I have a very simple recipe. I start with stonefire flat bread pizza crust, i spoon on it some tomato basil sauce from fairway, add some sauteed broccoli rabe and red peppers and raw red onions along with two ounces of mozzarella cheese and bake for 22 minutes -Mike G

[rwsaunders]

Proofed 24 hours in the refrigerator and I’m going to freeze these little fellows for use later in the week.

[rwsaunders]

Pulled two of the sourdough pups from the freezer for a light dinner the other night. No much goes better with a pizza than a fresh salad and a glass of red imho, but I miss not having a little fresh basil in the garden. Better planning next time as they always have a batch at the neighborhood Italian grocery. The sheen on half of the crust on one pie is a drizzle of honey...learned that trick at a shop in Portland...try it.