White pizza w/bresaola, arugula after bake Attachment 493154
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White pizza w/bresaola, arugula after bake Attachment 493154
That looks delish but arugula after bake is too messy for me.
Made a couple nice pan pizzas. Just mozz and red sauce on the first one then artichokes, green olives, pickled garlic, and sliced pepperoncini on the other. Attachment 494406Attachment 494407
Nice. How do the peperoncinis taste roasted?
I love em cuz they add a nice tangy element that helps to balance out the fatty cheese
Can confirm. One of my favorite pies is Canadian bacon and pepperoncini.
Sounds like the perfect addition to a soppressata and mushroom pizza.
I' m going to try that this week.
Cured meat, mushrooms, and hot peppers is one of the most fantastic pizza known to mankind. Pepperoncini cook fine, the trouble is most commercial ones are shit.
Where could you get fresh pepperoncinis?Quote:
Originally Posted by dunfree
Farmers markets sometimes have them, pepper plants are cheap and surprisingly robust even to a black thumb like me. Or you can just overnight pickle things like todays lunch of overnight pickled banana peppers from the grocery store w/mushroom & pepperoni
That looks good.Quote:
Originally Posted by dunfree
I've grown shishitos and jalapenos so I'll give them a try.
Attachment 494676
Soppressata, mushroom and pepperoncinis finished with calabrian chiles and hot honey
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Attachment 494697
Homemade 00 dough vs Trader Joe’s dough…
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Those both look damn good. Nice work.
I realized after the fact that there was a bad glare but the za was gone.
Fresh mozz, garlic/Calabrian chili oil emulsified fresh cream, quick cooked mustard greens, and prosciutto melted post oven.
Attachment 494849
I’ve been trying crusts since I got a new cast iron. My go to focaccia is Alice Water’s from Simple Food but the middle doesn’t finish by the time the top starts to get over cooked. (Maybe a temp issue, I am not an experienced baker) I am meh on the SE recipe, my opinion of Kenji doughs across the board is that he sacrifices internal moisture for external crunch. Tonight I tried Joe Beddia’s dough. It’s definitely the best results I’ve had but I don’t love his addition of sugar. I will have to keep eating pizza in the name of science.
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Attachment 496290
Prosciutto and peaches.
But is it made by real hoes?
Oh dangQuote:
Originally Posted by Powder Ho
was that eaten hot or cold?
Hot, it was awesome.Quote:
Originally Posted by m2711c
Can you PM me your dough recipe?
A little lazy pie tonight. Two cheese with some onion and red pepper as it came out of the oven.
Attachment 496332
I use the 72 hour baking steel recipe and scaled the recipe for a single dough ball.Quote:
Originally Posted by halliday
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I think I’ve hit the effort vs quality apex:
- NYT Sam Sifton “Roberta’s” dough recipe, but with 100% bread flour, not multiple flours. The night before. Fridge it. Pull it 1-2hr before use.
- Good Italian tomato paste + warm water + a drop of honey and spices for sauce.
- 3/8” Pizza steel on the Weber (95% there vs a pizza oven plus I can use it for smash burgers, pancakes, sautés, etc..)
- cut it with a cleaver, works way better than my pizza wheel
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Fine works guys.....
FACT
I got some 00 flour. Can't tell any difference from bread flour. I guess my palate is not sophisticated enough.
https://www.seriouseats.com/the-pizz...oams-and-dough
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Attachment 502511
The pita pizza strikes again.
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Bacon!!!!
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fat kid season is upon us
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