Search Results for pizza

Pizza Pr0n

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Pizza Night

DSC_6956 (1600x1060)This one is a cheese stuffed crust pie with my own homemade Italian sausage.  I added a caramelized sweet onion along with a few dried tomatoes atop a base of awesome sauce.  Plenty of cheese over all of that.DSC_6957 (1600x1060)The cheese in the crust is a string style snack mozzarella blend.  The cheese on top is a packaged “Italian blend” along with additional fresh mozzarella and grated Parmesan.DSC_6960 (1600x1060)I like to trick my platter out with garnishes and extra pepper flakes.  These are marinated garlic stuffed olives along with a few baby kalamatas.  The marinade is olive oil and red wine vinegar with rosemary and lemon peel and pinches of dried basil and oregano.DSC_6962 (1600x1060)Leftovers!  I slide the extra slices around so they aren’t touching and place the whole thing into the freezer.  In the morning I’ll pop them loose from the pan and seal them into freezer bags.

Pizza Night

DSC_6782 [1600x1060]I tried out a half pint of the latest Awesome Sauce on this pie.  I made sure to add plenty of garlic as it simmered down to a thick sauce.  Mmm… Extra Awesome!  This also has Italian sausage, fresh mozzarella, caramelized onions, and a generous handful of those dried cherry tomatoes.  I hurried the crust, so the pie wasn’t perfect but Mrs J went back for another slice.  I’m going to try this same recipe again, and start the dough a lot sooner!  There are just enough of the dried tomatoes for one more.

Pizza Night

DSC_6446 [1600x1200]We like the big crusts.  This 14″ pie has 3-1/4 cups of flour in it.  I rolled string mozzarella into the edge and sprinkled it with kosher salt after spritzing with olive oil.DSC_6456 [1600x1200]I’m calling this one a triple triple – it has three meats, three cheeses, and three veggies.  Three veggies if you stretch the definition to include mushrooms. The other two are onions and olives  Err, if you count olives.  Gah!  It has Italian sausage, ham, and pepperoni for the meats; mozzarella, provolone, and parmesan are the cheeses.DSC_6461 [1600x1200]

Pizza Pr0n – Pizza Margherita

DSC_6392 [1600x1200]This is the classic pizza with just a tweak to the usual recipe – I added sliced mushrooms to the mozzarella, tomatoes, and fresh basil.  The toppings sit atop a crust brushed with garlic infused olive oil, the basil is added after the pie comes out of the oven.DSC_6397 [1600x1200]I always sprinkle red pepper flakes and Parmesan on my pizzas and this one is no different.  It also got the pink salt and fresh black pepper treatment.  We classy, yo.

Pizza!

DSC_6139 [1600x1200]Doing a pizza in the Weber grill is going to take some more study.  I can really crank the temps in there, I was hitting 550 degrees easily and I think 600 isn’t asking too much of it.  Only thing is the dough has to be very thin and the topping relatively sparse for this to work.  This one wasn’t made that way and by the time the toppings were done the bottom was a uniform black, like those high spots on the top side.  I like plenty of toppings and a medium thick crust so the next pie is going in at a lower temperature.  This one has sausage, onions, peppers, and mushrooms with Kraft Italian blend shredded cheeses over my awesome sauce.  And yes, I ate it.

Pizza Night

DSC_5623 [1600x1200]A good enough pie.  Not an outstanding pie. I looked for black olives and discovered none in the cupboard so I went with green ones.  The fresh pepper rings are more of those cute Mexican sweet peppers I stuffed a few days ago.  The sausage is from my last and best run at Italian sausage.DSC_5621 [1600x1200]Standard crust:  Flour enough for the pie, salt, sugar, yeast, olive oil, and water enough to form a dough.  Everything was pretty much by eye.  Using last summer’s Awesome Sauce from a jar put up in August.  Looking forward to making more this summer, hoping a drought doesn’t strike us again.

Pizza Night

DSC_5268 [1600x1200]Mrs J likes ham and banana pepper rings on her pies.  It’s a decent pie.DSC_5271 [1600x1200]I made the classic:  Sausage, onion, and mushroom.  I made a batch of Italian sausage from a new recipe this morning.  I think it turned out great, much better than the last recipe I used.  I stayed close to the recipe although I did add extra fennel and garlic, and splashed in a few tablespoons (per/lb) of red wine vinegar.  I like that the recipe is for one pound of ground pork – it scales easily to whatever amount of pork you have.  I used a pork shoulder that yielded 7-1/4 pounds of ground meat.  I did add some extra fat that I picked up for just this purpose.  I’m finding that the shoulders are too closely trimmed these days.  Here’s another picture:DSC_5282 [1600x1200]

Serious About Pizza: The Pizza Steel

Photo from Serious Eats

Photo from Serious Eats

I had no idea when I decided to dedicate a post to pizza, I’d learn so much about how serious people are about their home-baked pies. I used to have a pizza stone until it cracked. I never replaced it because I really don’t do a lot of pizza.  But for those who love their pizza, a pizza stone would be a necessity.

That was until commenter Joel  pointed us to the Pizza Steel. Head and shoulders above a pizza stone and bonus, it won’t crack. Here is what Serious Eats had to say about it:

The Pizza Lab: The Baking Steel Delivers

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[Photographs: J. Kenji Lopez-Alt]

I came out with the early word on the Baking Steel, a product which at the time was in Kickstarter mode trying to raise enough money for their first run. Thanks to crazy pizza heads like you, they managed to blow past their initial investment requirements by several thousand dollars. By all accounts, founder Andris Lagsdin is in over his head trying to keep up with demand on that first run. This is good news for him, and even better news for home piemakers, because I’ve got to tell you: This is the most impressive home pizza product I’ve ever tested.

I’ve been making the finest indoor-oven pies I’ve ever made in the last few weeks. Better than what I can get with my inch-thick stone. More consistent than what I get from my skillet-broiler method (my previous go-to). And of course, easier than setting up the also-awesomeKettlePizza insert on my outdoor grill.

By all accounts, this is the answer I’ve been waiting for to produce consistently awesome pizza over and over, straight out of the box.

Let me share some details with you: (read the whole article here, along with great details on different pies)

This may be in my future, but I’m not sure I do enough pizza to justify the space in my kitchen. Although, with my baking stone, I left it in the oven when I was baking, and it seemed to even out the heat for cookies, cakes and whatnot. So I’ll think about. But I do know someone who makes a lot of pizza. Who could that be? He may find this an interesting addition to his gadgets.  :-D

Friday Recipe Exchange: Pizza, Pizza

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JeffreyW tempts us with yummy-ness.

I thought with Valentine’s yesterday, we’d keep things simple tonight. I’ve been wanting to highlight all of JeffreyW’s pizza stylings for a while. The man does know how to decorate a crust.

Making your own pizzas can be pretty quick and definitely much cheaper than ordering out as long as you plan ahead a bit. Things to keep on hand for the weekly Friday night pizza: shredded mozzarella, grated Parmesan, tomato sauce, and some type of crust, which I’ll address below. Then you can top with your favorite things. Let your imagination run wild.

My idea of pizza is a good crust, spicy sauce and cheese. Pepperoni is a plus.  Nothing more.

What’s a good crust varies by personal preference. I’m as happy with a Chicago-style flaky crust as I am a thin New York-style.

Pizza seems like a good place to have a lively discussion. I bet everyone has a favorite they’d argue for, what’s yours? Is pizza a treat or a weekly item on the menu?

JeffreyW seems to have one for every occasion. For your viewing pleasure: JeffreyW Pizza Gallery.

Now let’s run through a few ingredients.

Sauce is pretty easy, you can use leftover spaghetti sauce – I always make a double batch and freeze half (recipe here).

Or try some of JeffreyW’s Awesome Sauce™ (recipe here)

A simple sauce of one 15-oz can tomato sauce, and 1/2 to 1 teaspoon of crushed garlic and dried oregano, with a dash of dried basil will deliver a nice pizza. Skip the dried basil if you’re going to use fresh basil as one of your toppings.  Always crush the dried spices between your fingers to release the flavor. You can keep a jar of pizza seasoning if that’s easier. Oregano is the key to restaurant style pizza, that’s the signature flavor of a traditional pizza.

So for a quick pizza crust, this one from my Men Who Cook Series works really well:

Todd D’s Pizza Crust

(enough for two large cookie sheets)

  • 2 c. whole wheat flour
  • 2 c. white flour
  • 2 c. warm water
  • 2 pkg yeast
  • 2 tsp sugar
  • 2 tsp salt
  • ¼ c olive oil

Mix together and knead. Add enough flour so that it’s not sticky. The dough should be elastic.

Roll out and place on greased cookie sheets. Top with chopped tomatoes, pizza seasoning and parmesan cheese. Then add your favorite toppings and cheeses.

Bake 25 minutes at 400.

Instead of using a baking sheet, how about using a cast iron skillet. It worked great (see here)

Or try JeffreyW’s (photos of the process here):

I’ve been adding stuff to my pizza dough lately.  It may be overkill, given that the sauces and toppings are what a pizza is all about, but if I have fun doing it-why not?

Tonight’s dough got thyme, red pepper flakes, granulated garlic, and fennel seeds.  The candidates for inclusion are limited only by whether they might taste good on a pizza.  The dough recipe isn’t anything special or “to die for”.  You can find hundreds of “the best dough ever” recipes-just pick one and go with it.  I put this one together on the fly, some sourdough starter, perhaps a half cup, then a tablespoon of sugar and one of yeast, about a cup of water, four cups of flour, a half tablespoon of salt, a generous drizzle of olive oil, and the additions mentioned above.  Mix in the stand mixer for ten minutes, then a turn in a greased bowl for a first rise.  After the first doubling, divide into eight portions, form them roughly into balls, and let them rise again, covered, on a tray.

I roll them out on a plastic mat.  Let them rest for a few minutes after a first roll to relax a bit, then finish rolling.  I manage to get them to about ten inches in diameter.  Poke holes all over with a fork or they may balloon out like pocket bread.

I “par bake” them on a stone in a 375 oven for about two minutes a side.  You don’t really want them to brown, they will finish cooking when you use them for a pizza.  I let the first one tonight get too brown, I had the oven a bit high, and left it a wee bit too long.

They are ready to use right away-freeze what you don’t use for a quick pizza anytime!

You don’t have to make your own crust, you can do what friends of  mine do, and keep frozen, store-bought crust dough in the freezer, or you can use pita bread, which JeffreyW does frequently, use refrigerator tube dough, or make french bread pizzas with loaves from the grocery. Now why would you order out? But if you do, you’ll probably find your best pies with a small, local vendor instead of a chain.

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