Home style pizza

[Too Tall]

Strong pull Kytyree. Nice looking cheese, looks fresh.
I'm making ROKKBOX pizzas later today. Will prep. some White Japanese sweet potatoes and fancy bacon. Gluttony to follow.

[kytyree]

The cheese was really good, I haven't cooked with mozzarella like that before but it worked well.

[deano]

We did calzones last night. Sweet Italian sausage, spinach, mozzarella, cottage cheese (no ricotta, womp womp), garlic, grilled red onions and red peppers, hoo baby. They ruled.

[rydesteel]

Weeknight Margherita, let the dough rise in the fridge for a few days, gives it a nice chew and better flavor.

[erik$]

Broccoli marinated in balsamic vinegar, olive oil and chili flakes (forgot the honey), accompanied by cured ham and manchego.

[COVRTDESIGN]

If there is anyone in the Denver area that needs a mature sourdough starter, let me know.

[Too Tall]

@erik$ manchego for the win. The broccoli marinade made me think about one of my favorite things to do with too man cherry tomatoes. Cut them in half, toss with basalmic than face down in a paella pan into a 325 oven until they look withered. Scrape that onto your pizza or crusty bread with your favorite nasty cheese.

[erik$]

Sounds awesome! Have to try that one out.
I have another twist on that one myself: sliced tomatoes ~5 mm thickness, spread out on an alu foil covered baking sheet coated with olive oil, drizzle over some brown sugar, sea salt and anis, and add a final drizzle of olive oil. Slow roast at 150 degrees C (or lower if you have plenty of time) for 45-60 minutes or until the tomates start to dry up a bit. Enjoy as an antipasto or transfer to pizza dough and top with cheese, local italian olives and salame ventricina.

[erik$]

White pizza again yesterday. This one has the afforementioned crème fraïche sauce, sautéed fennel, with some extra ground fennel seeds, and walnuts. It is then topped with smoked salmon right before serving. This is one of our absolute favourites!

[rwsaunders]

I prepared a batch of dough early this morning and it will rise for 24 hours, rest a few hours in the fridge and hit the Kettle Pizza either tomorrow evening or Sunday...keep your fingers crossed.

500g KA unbleached AP flour
370g H2O
1g yeast (1/4 tsp)
12g sea salt (2-1/2 tsp)
4g sugar (1 tsp)

[Too Tall]

Erik$ That's really creative, I may have to give it a shot.

That hydration looks alot like what I use for indoors cooking at 500F.

[erik$]

Thought I posted here yesterday, but apparently not. Getting old.
This weeks creations:
- Chorizo and eggplant
- Cured ham, asparagus and parmesan


Thanks Too Tall, we thoroughly enjoy making these things :)

[ericpmoss]

Yet another pizza oven option. Apologies if this is a repeat.

Gozney Pizza Ovens

[rwsaunders]

Yet another pizza oven option. Apologies if this is a repeat.

Gozney Pizza Ovens

If I made pizza more frequently or there were more than two of us at home, I would have one in bright green.

[ericpmoss]

Haha -- if I earned as much as two people I might consider one. As it is, all us worker bees just got force-vacationed for at least two months. The company has lots of money, they say. They have new signed contracts with huge companies, they say, and yet... I'm now in a nation I can't feasibly leave, or work in, and I have no job. So, fcuk the world, I'm going hiking. See you later, if I survive.

[skiezo]

I have been pre-baking some of my crusts for a few mins and throwing them in the freezer when I make a batch of dough. It is quite easy to just pull a crust out of the freezer when time is limited. There is a bit of difference in texture but not much and it is very easy as well.
When more than just a cheese pie they work great.

[rwsaunders]

Puffdaddy meat lovers pizza on the Kettle Pizza this evening...the dough was possessed.

[mnoble485]

Oh I would hit that!

Mike

[rwsaunders]

I fed the oven beast with some yeast last evening as we had some friends over to celebrate a health issue milestone for one of them and she requested wood fired pizza, garden salad, Rose and dessert. Always willing to accommodate a friend’s request, I prepped the dough on Wednesday morning (KA 24 hour room temp rise, then one day in this case in the fridge), fired up the Kettle and to paraphrase E-Richie, “showed the pizza who’s boss”.

On a related note, we have a great pizzeria just down the road from us and their crust is always to die for. When I asked a while how they get their crust to leopard evenly, Johnny the Pizza Guy looked around then whispered to me that they use a light touch of molasses in the dough....hmmmm.

[pdxharth]

The King Arthur Flour cast iron recipe has been getting a lot of press recently - has anyone tried it? Looks like it could be used to make a decent home version of Detroit style pizza.

Crispy Cheesy Pan Pizza | King Arthur Flour

The Secret to Perfect Pizza at Home? Cast Iron - The New York Times