It's Pizza Time!
- Thread starter Cadorman
- Start date
That’s a lot of pizza.
Mostly what I use for a basic dough. Just that I use cups and teaspoons/tablespoons.
Unless I’m doing a sourdough crust…. I’ve been doing pizza since the 80s and don’t really work off a recipe anymore…. The dough I have in the fridge slow proofing uses a small boiled potato that I rice. Then add all the other ingredient. Which are approximately.
1 potato (I like to add a clove of garlic while boiling)
2 cups AP flour.
Maybe 3/4 cup water
2 Tbl of Barley Malt Syrup
Teaspoon salt
Teaspoon active yeast (or packet)
Maybe a Tbl or so of either Olive oil or butter.
I’ve shared this before. Most likely buried somewhere in this thread. But for anyone interested, there’s a pizza forum out there. Lots of good info. Lots of unique ways to make pizza. Here’s the link: PIZZA FORUM LINK
Some of the folk in this forum take their pizza making serious. They’re measuring their ingredients to hundredths of a gram.
Some of the folk in this forum take their pizza making serious. They’re measuring their ingredients to hundredths of a gram.
GrumpySquatch
Well-Known Member
Had a hankering for a pizza joint pizza earlier. There is a lot from which to choose, have no clear favorites or five star. None are as good as what is mentioned at the bottom.
There is a place near me I never tried. Been there a long time, have driven by and looked like a grease pit of sorts. Can't be half bad if the joint has been there a long time, right?
Ordered a "Boardwalk" pie. It supposedly originated in Trenton, NJ, then the Jersey shore. If you are from the region you may be familiar; Neapolitan style, cheese (mozzarella and cheddar) is classically first, then a swirl of sweet basil tomato sauce. They are amazing when done proper. This was not.
Sauce was bland tomato and heavy sugar light on basil and the like, the cheese was wrong and the crust was tough and chewy with wide margins ($aves on toppings) to finish the mediocre off. Should have stuck with me grease pit instinct.
What I grew up on and is still in business (since 1955): Franzone's Pizza & Restaurant | Bridgeport, Pa I make the trip on occasion or pick one (or two) up if I happen to be in the area.
There is a place near me I never tried. Been there a long time, have driven by and looked like a grease pit of sorts. Can't be half bad if the joint has been there a long time, right?
Ordered a "Boardwalk" pie. It supposedly originated in Trenton, NJ, then the Jersey shore. If you are from the region you may be familiar; Neapolitan style, cheese (mozzarella and cheddar) is classically first, then a swirl of sweet basil tomato sauce. They are amazing when done proper. This was not.
Sauce was bland tomato and heavy sugar light on basil and the like, the cheese was wrong and the crust was tough and chewy with wide margins ($aves on toppings) to finish the mediocre off. Should have stuck with me grease pit instinct.
What I grew up on and is still in business (since 1955): Franzone's Pizza & Restaurant | Bridgeport, Pa I make the trip on occasion or pick one (or two) up if I happen to be in the area.
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As promised. Friday I did a BBQ Pizza. Crust made from Potato Dough. (see post#164) Meat was from the ribs I smoked a week or so ago. A Bourbon Pineapple BBQ Sauce. Four cheese. Bake. Eat.
Pre-Cheese/Pre Baked.... sorta. Layer of BBQ sauce followed by some Provolone followed by the smoked rib meat. Then the rest of the cheese (cheddar, Monterey Jack, Mozzarella). Bake on pizza stone at 475 for 9 minutes.
Out of the oven and a couple slices already grabbed by my lovely bride. She was hungry.
Pre-Cheese/Pre Baked.... sorta. Layer of BBQ sauce followed by some Provolone followed by the smoked rib meat. Then the rest of the cheese (cheddar, Monterey Jack, Mozzarella). Bake on pizza stone at 475 for 9 minutes.
Out of the oven and a couple slices already grabbed by my lovely bride. She was hungry.
Last night here at the Chateau was Pizza Friday. Did a Fajita Pizza. Jacked up Taco Pizza for those that have had one of those. The order of events goes.... crust, layer of re-fried beans, layer of Ranchero Sauce, grilled Fajita steak and veggies and of course cheese, Bake. Then on top of individual slices add: Sour cream, Tomatoes, Shredded Greens and Nacho chips. (left over pizza warms up better without the tomatoes and greens on it) Wash down with a Margarita.
Out of the oven:
Yes.... there is actually a couple slices of pizza under all those nachos.
Out of the oven:
Yes.... there is actually a couple slices of pizza under all those nachos.
Looks like a Margarita Pizza? Made one of those a month ago. Toppings were fine. Somehow messed up the crust. Happens.
RunDown
Well-Known Member
It was. But I didn't have any fresh basil leaves on hand so it was shredded basil. Not the dried stuff but the store only had shredded basil. But hey, shredded basil seem appropriate.
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I used to make sandwiches with the leftover spaghetti and cheese, with those old sandwich makers, they were delicious to me.Tonight was pizza night at The Chateau.
Yes. That is spaghetti and meatballs on the pizza crust. Moments before the cheese went on.
Out of the oven and ready to chow down.
That pizza brings back memories of them.
Delicious
We had a local pizza joint back in the 70s that had a sign at the counter. "You dream it, we'll make it." Couple of my idiot friends came up with Spaghetti and Polish Sausage Pizza..... and they made it. Boy was it sloppy. Boy was it good.
That does sound good
For sure. Many times we’ve taken leftovers that may not be considered pizza toppings and made them pizza toppings. Almost always pretty good. A few we’ve never done again. A few we straight up do on purpose now.No rules.
GrumpySquatch
Well-Known Member
Think many would do a custom, provided they had the fixins. eh?
I recall bringing a few of my habaneros asking what they could do with them in the early oughts. Settled on a provolone chicken steak with a chopped up habbie - yum, OUCH!
Warned them of the extreme heat and to handle with great care. Left a couple of pods to play with on their own. Wonder how they made out... They were proper hot.
A few weeks ago I teased y'all with a Taco Pizza. Last week it was a Spaghetti Pizza. This week we made a BLT Pizza. Toppings: Pizza Sauce, Canadian Bacon, Bacon, Cheese. Bake. On the plate add the Mayo, Lettuce and Tomatoes. Pretty yummy.
Out of the oven:
On the plate and about to be consumed:
Out of the oven:
On the plate and about to be consumed:
Pizza day today, at this bastard’s house…
Roni, chicken, hamburger, and mushroom…
Chicken, burger, and mushroom…xtra cheese…
…AND…My first attempt at cast iron “pizza skins”! Red potatoes, mashed, with crumbled bacon, and sharp cheddar stirred in…topped with more crumbled bacon, sharp cheddar, and mozzarella. Yum!!!
I was afraid that I wouldn’t be able to remove it from the pan intact…
But I was able to make it happen…
Pure evil….
Roni, chicken, hamburger, and mushroom…
Chicken, burger, and mushroom…xtra cheese…
…AND…My first attempt at cast iron “pizza skins”! Red potatoes, mashed, with crumbled bacon, and sharp cheddar stirred in…topped with more crumbled bacon, sharp cheddar, and mozzarella. Yum!!!
I was afraid that I wouldn’t be able to remove it from the pan intact…
But I was able to make it happen…
Pure evil….