I've been grilling pizza for a couple of years, but recently I've moved away from sauce and just add thinly sliced romano's, garlic, basil, mozzarella and additional toppings if desired. Quick and easy.
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I've been grilling pizza for a couple of years, but recently I've moved away from sauce and just add thinly sliced romano's, garlic, basil, mozzarella and additional toppings if desired. Quick and easy.
trader joes whole wheat dough
italian pepperoni
black olives
(whish I had fresh shrooms )
Newmans mushroom marinara
small slice has dairy free cheese for gf
nice. but...
Let's get this straight once and for all.Quote:
Originally Posted by 406
Italian peperoni =
http://www.ricettetipiche.info/wp-co...-wikipedia.jpg
:cool:
Anyone have any tips/suggestions/thoughts on making the type of dough they use at Mellow Mushroom? I've done research, talked to employees, been directed towards the whole sale bakery that makes the dough, searched the internet, etc. but I still haven't had any success. I've heard "spring water" and molasses rather than sugar. Their dough is just so amazing and I want to figure out what it is. Any help would be GREATLY appreciated.
Oh, yeah, I'll try to post some of my pizza pics later.
Both homemade dough, pizza pics:
Lots of stuff, though the crust was a little thin when it was put in the oven.
http://photos-d.ak.fbcdn.net/hphotos..._1907581_n.jpg
Homemade Pesto, Chicken, etc.
http://photos-e.ak.fbcdn.net/hphotos..._1579426_n.jpg
Going to try to make a calzone or two tonight.
Depends on just how mellow your mushrooms are, I guess. Try using some of their dough as a starter for your own? If it's their microflora culture that makes the dough special, that could help. Sugars other than refined table sugar do get munched by yeasts in different ways. Dough is as complex as beer -- lots of subtle changes can yield big differences.Quote:
Originally Posted by fool
Squirrelmurphy and I made pizza last night with this for toppings (plus homemade mozzarella):
http://2.bp.blogspot.com/_jUezeTexV1...0/IMG_4029.JPG
and this crust:
http://4.bp.blogspot.com/_jUezeTexV1...0/IMG_4030.JPG
and ended up with this:
http://1.bp.blogspot.com/_jUezeTexV1...0/IMG_4031.JPG
full description on my blog here:
http://aggressivebaking.blogspot.com/
Interesting: thank you. I haven't done much with starter's and the like (been making dough on the "Artistan Bread in 5 Minutes a Day," which is awesome, by the way), but I'll give that some more investigation. Thanks.Quote:
Originally Posted by Yeti
-fool
When I think of Mellow Mushroom, I think of a sort of brittle, slightly hard shell on the crust. I'm pretty sure they give the crust a heavy dusting of corn meal to achieve that - is that what you're trying to do?Quote:
Originally Posted by fool
I'm not a big fan of their pizza, I prefer a thinner crust and fewer toppings - but I really miss their pretzels which I think is the same dough - if you figure the dough out, please post it here.
I see a lot of really great looking thin-crust pizzas here, but does anybody make Chicago-style deep dish? Bobby Flay made a pretty tasty looking pie on the Food Network last week.
Or am i only thinking about deep-dish pizza because i'm stuck on the couch, all hopped up on pain killers?
I think you're talking about the parmesan cheese. Apparently they brush the crust with olive oil (probably, could be butter I guess, but something like that) and then cover with Parmesan cheese. That, is simple enough. However, like you said about their pretzels, the dough itself is delicious, and that's what I'm looking to make. I think it's the slight chewiness and sweetness...maybe. I don't know, it's hard to describe, all I know is that it is delicious. And, FYI, the dough that they use for the pizza and pretzels is also the same as for the calzones.Quote:
Originally Posted by Turd Ferguson
If I figure it out, I'll post my findings here. However, I've just become serious about this baking/cooking thing within the past year or so, so I doubt I'm close to solving the mellow mushroom dough mystery. I've done epic searching on the internet to no avail as well as talk to friends and people that work there and haven't turned up much. I think it's like the Coke recipe, but that doesn't mean I'm going to give up. ;) Thanks for the help/thoughts.
Oh, and homemade mozzarella...sounds delicious!Quote:
Originally Posted by wandering, not lost
-fool
We do occasionally make deep dish, but I don't think it's as good as our thin crust.Quote:
Originally Posted by Caucasian Asian
Our Essentials of Classic Italian Cooking book has a recipe for Sfinciuni aka Palermo's Stuffed Pizza that I'm definitely going to try soon. It looks pretty much amazing.
Use this sauce instead of red and add sliced tomatoes, cheese, and whatevah
just batched up a habanero/nopales with red amaranth pesto on whole wheat crust 'zza the other night.
will be testing it out on Vets this weekend (he's become my 'zza guinea pig as i bring slices along for our patch skiing adventures).
fyi, brushing the crust with olive oil tends to make it burn/brown quicker, thus making it crustier/harder depending on temp of oven and cooking time.
Quote:
Originally Posted by Caucasian Asian
the only time I will ever make a deep dish is when I do focaccia style pizza. Its a super wet, rustic dough that ferments in the fridge for at least a day. Then leave it at room temp covered with plastic wrap in a baking sheet of your choice for the morning before you bake it, and when youre ready to eat and the dough has doubled at least, spread it by coating the top of the dough in herb oil and dimpling the dough with your fingertips, not stretching the dough until it is spread so far that the gluten makes it spring back. Let it rest for 20 min, then dimple again with more herb oil, and repeat until it takes up a whole baking pan. Let it rise up a few inches, then add your toppings, bake it hot as hell and you're done!
I am totally addicted to baking bread at this point. If you dont have it already, I highly recommend 'the bread bakers apprentice' by peter reinhardt. It changed my (culinary) life. It not only shows recipes like most books, but explains everything about the bread making process/science so you can develop your own recipes and just use the book as a reference/template for new ideas. he also makes a whole wheat book which Im really into, where he teaches how to make 100% whole grain breads(including pizza dough) that actually taste good. The main problem with most 'whole grain' breads from a bakery are that they are only partially whole grain cause no one knows how to make a 100% whole grain bread taste good and have good texture at the same time(ie: not be hard as a rock).
Enough with the thread hijack, I gotta go turn my seed culture into barm so I can have me some sourdough in a few days! Sourdough pizza coming my way? oh yeah, it is...
whole wheat pizza dough.....no.
^^^ get fine grind whole wheat, maybe sift once or twice and trust me, its fucking great
How about oat flour?
Corn meal? You guys gotta be kidding me. The hard stuff you think is corn meal is semolina flour. Who puts corn meal on a pizza? What are you from Iowa?
Depends on where you go. Corn meal isn't that uncommon, though. It's not hard to tell the difference.Quote:
Originally Posted by TheDingleberry
Fuck that. You can have your cormeal pizza. I'll stick to using corn for good corn related by products like grits, polenta, cornbread, and bourbon.Quote:
Originally Posted by bagtagley
oh, and parchment paper=Ullr's gift to baking.
Roll out your pizza(or anything you need to back ever) onto the parchment, top that shit, bake it on the stone and just grab the corner of the parchment with your finger and pull to slide it off the stone. Its nonstick and it wicks away moisture so when you heat up your leftover pizza, it stays crispy on the bottom. Ill never reheat pizza on foil ever again.
cornmeal is commonly used as a "lubricant" on one's pizza paddle. you sprinkle down a small amount of cornmeal and it allows the freshly made pizza to slide off the paddle with ease and onto the pizza stone in the oven.
ask any pro pizza maker, they'll tell you the same (if they don't use cornmeal, they probably use a little extra flour on the paddle, but most recipes for making pizza will mention the use of cornmeal for decreasing the friction/stickiness of the fresh dough against the paddle).
Hmm...are you sure it's not semolina flour, the flour that is extra hard and resembles cornmeal? I'm pretty sure it's semolina flour.Quote:
Originally Posted by dookey67
No, cornmeal is more commonly used on the peel.
Made a couple excellent pies last night.
1. Broccoli Rabe, Olive, Bufala Mozzarella. Sautéed the broccoli rabe with garlic and red chili flakes. Simple and tasty
2. Speck, Brussel Sprouts, Bufala Mozzarella, Smoked Mozzarella. Roasted the brussel sprouts in some leftover bacon fat. This one was the star. Speck is probably my current favorite pizza topping, salty, slightly smoky, slightly gamey, so good. The addition of a light sprinkle of smoked mozz along with the fresh mozz I think brought all together.
mmm I wish there were leftovers
No go. Oats lack a protein required for gluten formation, and gluten is essential for good pizza dough.Quote:
Originally Posted by BSS
Just ordered a pizza stone this weekend. Bye bye inconsistent pizza crust.
God dammit i want pizza now.
Quote:
Originally Posted by Dantheman
For pizza your best bet is:Quote:
Originally Posted by BSS
http://lacuisineus.com/catalog/images/00flour.jpg
You can now find Tipo "00" at most of the fancy pants markets these days or online, worth looking for if you enjoy making pizza at home. Due to the higher gluten content, you'll end with the chewy, yet crisp crust if you cook it properly.
Those of you who are looking for 00 flour and San Marzano tomatoes and can't get them locally, try wwwfornobravo.com, they have it all.
again, I'm a BIG fan of buying raw dough from local pizzeria ($1), but this is new for me.
Flatten dough
heat grill
cook one side of pizza
remove, flip, and add toppings:
light spreading of bbq sauce
Thin sliced roma tomatoes (cause I like tomatoes)
bbq rib meat (or chicken)
goat cheese
light amount of mozzarella (cause I like mozz)
return to grill and cook a bit longer.
FENOMINAL
Two words: Cast Iron.Quote:
Originally Posted by Caucasian Asian
more words:
In my experience it's hard to make a whole wheat dough rise for the deep dish experience, so i usually just do half unbleached and half white and let rise for anywhere from 1 beer to half a week. I activate the yeast w/ sugar and hot water and make the dough once that has occurred. when it's a full 50% larger it's ready for pizza w/out being heavy and undercooked usually. The best way to get chewy cheese and golden crust is on an open fire, dutch oven style in any size castie.
first you need two casties of the same size and make
dutch oven basic rules for those who don't know:
1)burn a huge bonfire down to coals while you prep your pizza
2)establish a spot where castie can be about three inches above the coals and place it there. YOUR HAND SHOULD BE ABLE TO GO BETWEEN SKILLET AND COALS FOR 3-4 SEC'S EXACTLY. coals should be 4 inches thick to maintain temp for duration.
3)get tongs and meticulously place one layer of coals on top of top castie and then build a big bonfire back up over and around the entire apparatus. When this burns down your pizza is ready. If you smell it before remember "THE NOSE KNOWS" and if you burn it you didn't do the bottom coals to the exact science or you were like my wife and trying to save oil.
Top heat and fresh mozz is key for chewy cheese, which is where backcountry pizzas can really excel. I like to stash cast iron skillets in backpacking campsites occasionally.
https://mail.google.com/mail/?ui=2&i...f_gbgjqsgi1&zw
Made a tasty thin crust pizza tonight.
Crust:
- 1 cup warm water
- 2 cups all-purpose flour
- 1.5 cups whole wheat flour
- 1 packet yeast
- 1/4 cup olive oil
- 2 tbs. honey
- 1.5 tsp. sea salt
- 1 tbs. minced garlic
- 1 tbs. chopped basil
(makes 2 x 14" thin crusts)
Sauce: Sauteed onion and garlic tomato sauce
Toppings:
- Freshly grated mozzarella, colby jack, and parmesan
- Pepperoni, mushrooms, red onions, orange and red peppers
I prefer to cook on aluminum pizza screens, but haven't made it down to the kitchen supply store in SLC yet. I used a non-stick perforated pizza pan and rolled the dough very thin and about 1" too wide, folding over the excess to form the crust. I brushed it with softened butter and pre-baked for 5 minutes at 450. Added the toppings and baked for another 15 minutes. Came out great!
http://lh3.ggpht.com/_NV2fGt0oojY/TI...0/DSC_0143.JPG
http://lh5.ggpht.com/_NV2fGt0oojY/TI...0/DSC_0148.JPG
Anyone try making pizza on a 'normal' (ie non modified) bbq?
I got a weber (who doesnt) that I could use for this if results are satisfactory...
Once again, slice.seriouseats.com has the info and ideas you are looking for.
I make something similar to pizza thats more akin to real pizza than anything made with whole wheat, honey, BBQ sauce, oat, rye, soylent green, etc on my gas grill. I won't call it pizza cause I'm not starting with fresh dough, but damn is it good and it's basically pizza.Quote:
Originally Posted by Tectonically_Neglected
I start with some Naan, I like this kind for my grill pizzas.
I heat the grill up HOT, as close to 500 F as I can get it. I brush one side (the flat one) of the naan with olive oil, typically I make a garlic oil by cutting up some fresh garlic, adding it to the oil and microwaving for ~60 seconds.
I now grill just the side that I oiled, just to crisp it up a bit and add some burn lines, I rotate it a few times to even this out. This will become the top of the pizza.
Grab the naan, close the grill lid, go back inside. Brush the uncooked side with oil, flip over and start topping.
Once your grill pizza is ready to go, make sure your grill is back up to temperature.
This next part is very important and how you do this will vary depending on your grill. A modern gas grill is essentially a convection oven and grill in one. You want the heat from above to melt the cheese/cook toppings and the heat from below to crisp the crust. these two values are typically not in the proportion you want them to be, Here is how I handle this:
I put the grill pizzas on the front of the grill and quickly shut the lid. I then turn off the front burner, I let this cook for about 30 sec-1 minute, then I rotate the pizza (if done right you can get sweet grid lines) and shut the lid. I then hit the gas in the front for another 15 seconds or so, then turn the front gas off again and let cook some more. I keep repeating these steps until it looks crispy on the bottom and the cheese is melted, typically between 4-6 minutes.
I can usually whip up a couple of personal sized pies in under a 1/2 hour using this method and they are fucking delicious, most of the time is in the prep.
Oh and never call it 'za.
Whenever I get pizza from someplace and there is cornmeal on the dough, I make a mental note to NEVER get pizza there again. It ruins the pizza. Fuck that shit... don't do it.Quote:
Originally Posted by dookey67
I do something similar on the grill. I use whole wheat pita's, olive oil, fresh tomato's, fresh basil and fresh cheese. I can make them in about 5 minutes.
I used to spend hours perfecting my homemade pizza dough (I like a neopolitan style, thin but not crackery, puffy and slightly charred around the edges with a crisp bottom). Then I discovered Whole Foods' dough is available in the refrigerated cabinet. It's made fresh daily, and damn if it isn't as good as my best efforts (and as good as some of the best places around here, like Marco's in Denver and Basta in Boulder, if you prep it right).
The key, for me, is to split it into two balls, let them warm to room temp, and use your hands to stretch and toss them (no rolling pins, they get all the bubbles out and make it less airy inside) so that you end up with two 12" pies. Very thin in the middle, but not tearing (which is the sign of proper gluten development). Put 'em on parchment, top moderately (thin crust falls apart if you put too much stuff on, especially wet stuff), drizzle a little good olive oil on top, and cook on a preheated-for-an-hour 500 degree pizza stone. Amazing. I'm now far too lazy to make my own crust anymore, since for $2 I can have two pizzas worth of crust from WF. They also have a multigrain dough, which is interesting and not bad, but it's not pizza crust - more like bread.
Also, interestingly, the dough balls are different from, and WAY better than, the dough that WF uses in their take-and-bake pizzas. That dough is pretty lousy, probably because it needs to be less sticky and firmer to hold up to being topped, wrapped in plastic, and then sitting in a fridge for a couple of days.