The Home-made Pizza thread

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Originally Posted by riser3

No capers?

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They were under the lox so they don't roll away.:biggrin:

^^^ See that, kids. That's a pro move right there. :fm:

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Originally Posted by Powder Ho

They were under the lox so they don't roll away.:biggrin:

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Makes sense, however, visually, they belong on top. 50-50. The color contrast is part of what makes cream cheese and lox (with capers and red onions). I will give points however for keeping them hidden for that flavor surprise.

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Originally Posted by riser3

Makes sense, however, visually, they belong on top. 50-50. The color contrast is part of what makes cream cheese and lox (with capers and red onions). I will give points however for keeping them hidden for that flavor surprise.

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Thanks.

Still not pizza though.

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Originally Posted by Powder Ho

I baked a pizza dough with everything bagel seasoning on the edge. After it cooled I added cream cheese, capers, tomatoes, red onion, dill and lox.

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Looks real geshmak

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Originally Posted by riser3

Makes sense, however, visually, they belong on top. 50-50. The color contrast is part of what makes cream cheese and lox (with capers and red onions). I will give points however for keeping them hidden for that flavor surprise.

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I'm with PH - when I make bagels with cream cheese and smoked salmon I put the capers on the cheese with the salmon on top so they don't end up all over the place. Technically not correct but practical IMO.

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Originally Posted by KQ

I'm with PH - when I make bagels with cream cheese and smoked salmon I put the capers on the cheese with the salmon on top so they don't end up all over the place. Technically not correct but practical IMO.

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If it's open face I put some of the cream cheese on both sides, so that one gets the color contrasts and it holds it all together. If it is closed, who cares?

Eggplant parmigiana pizza

Attachment 288200

Dang. That's pretty nice right there.

Second one got caught on the peel as I slid it onto the stone so it’s a little funky.

Attachment 288207

I'm trying the 72hr dough recipe from Baking Steel. Twenty four hours left of the cold ferment.Attachment 288286

Attachment 288343
Soppressata, radish and garlic scapes.
The 72hr dough was awesome. It tasted like the no knead bread.

Standard OG recipe
Jalapeños, ham, garden grown tomatoes and the ever so polarizing pineapple.

...because yes, it does belong on a pizza.

Attachment 288501

I recall going to the pizza buffet years ago and the pineapple ham pizza was always very lonely.

A place w/ a pizza buffet is really the type of pizza place you should stay away from.

I’ve never seen one done correctly in the States, but a pizza buffet is pretty common for lunch spots in Italy.

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Originally Posted by SkiLyft

...because yes, it does belong on a pizza.

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$#&;@! NO! It. Does. Not.

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Originally Posted by SkiLyft

Standard OG recipe
Jalapeños, ham, garden grown tomatoes and the ever so polarizing pineapple.

...because yes, it does belong on a pizza.

Attachment 288501

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https://youtu.be/M6YbxSv1gmc

I don't get the hate on pineapple pizza. Toppings are all about balancing flavors. Pineapple adds sweet and tangy, which goes really well with rich and fatty (cheese, meats). There's a reason that al pastor is the king of the taco cart.

I luv me sum grilled pineapple.

Pair it with city ham or maybe that Hawaiian barbecue stuff.


ETA, googled a bit and found some good looking Hawaiian barbecue sauce that would go well on any meat which could then be a topping for pie or by itself.

https://www.fromvalerieskitchen.com/...n-bbq-chicken/

My friends live in a fancy apartment building, their building has a pizza oven on the rooftop deck. It's a brick and gas oven, seemed really sweet, but I had a hard time cooking in it. Any tips?

We set it to 550 degrees.
The bottoms of our pizzas weren't getting cooked very well, especially in relation to the top.
Maybe we needed to give the brick more time to heat up before putting the pizzas in? It took probably 25 minutes to get to temp after we turned it on.

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Originally Posted by sklar

My friends live in a fancy apartment building, their building has a pizza oven on the rooftop deck. It's a brick and gas oven, seemed really sweet, but I had a hard time cooking in it. Any tips?

We set it to 550 degrees.
The bottoms of our pizzas weren't getting cooked very well, especially in relation to the top.
Maybe we needed to give the brick more time to heat up before putting the pizzas in? It took probably 25 minutes to get to temp after we turned it on.

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Yeah you need to give it a bunch of time to get up to temp.

Takes a long while to get the temp up on the stones at the bottom. 45m is probably the minimum preheating time after the oven gets to temp. And I'd go with a higher temp. Maybe shoot for 700ish and see how that treats you.

Or cook the crust a bit 1st then add toppings.