|
|
01-23-2013, 09:16 PM | Topic Starter |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
VARSITY
|
Homemade pizza... how do you roll?
Tried out Serious Eats' "Foolproof Pan Pizza" this evening... went pseudo-gourmet with this one, got some premium aged mozzarella, real parmigiano reggiano, sun-dried tomatoes, roasted garlic, and thinly slice prosciutto.
Best pizza I've made to date. Out. Standing. So when you do homemade pizza, what do you do? Basic? Go all out? Pre-made crusts? |
Posts: 35,253
|
01-23-2013, 09:23 PM | #2 |
Living Vicariously
Join Date: Jan 2013
Location: Leesburg, VA
Casino cash: $10004900
|
Simple margherita. Make some dough in the automatic bread maker and par-bake it for five mins, then add some homemade red sauce, fresh mozzarella, and fresh basil.
__________________
Enjoy the ride up! |
Posts: 372
|
01-23-2013, 09:27 PM | #3 | |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
VARSITY
|
Quote:
C'mon over, md. I've still got some homemade bacon. |
|
Posts: 35,253
|
01-23-2013, 09:25 PM | #4 |
Supporter
Join Date: Dec 2009
Casino cash: $2483904
|
Damn you, FMB. I hate your threads because I always have to check out what you are cooking and am immediately depressed I can't try it.
|
Posts: 10,773
|
01-23-2013, 09:30 PM | #6 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
VARSITY
|
|
Posts: 35,253
|
01-23-2013, 09:36 PM | #7 |
Veteran
Join Date: Jan 2006
Location: Undercover.....
Casino cash: $7802638
|
|
Posts: 3,484
|
01-23-2013, 09:34 PM | #8 |
In Search of a Life
Join Date: Aug 2001
Location: Fayetteville, AR
Casino cash: $9040204
|
My "craziest" delicious pizza:
Cayenne pumpkin puree "sauce," chorizo, jalapenos, arugula, goat cheese, and toasted pecans. Awesome.
__________________
In this world of sin and sorrow there is always something to be thankful for; as for me, I rejoice that I am not a Republican. - H. L. Mencken |
Posts: 21,776
|
01-23-2013, 09:38 PM | #10 |
I'll be back.
Join Date: Nov 2002
Casino cash: $3190478
|
What's the advantage of doing it in a pan?
__________________
Chiefs game films |
Posts: 286,034
|
01-23-2013, 09:40 PM | #11 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
VARSITY
|
|
Posts: 35,253
|
01-23-2013, 09:41 PM | #12 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
VARSITY
|
|
Posts: 35,253
|
01-23-2013, 09:41 PM | #13 |
In Search of a Life
Join Date: Aug 2001
Location: Fayetteville, AR
Casino cash: $9040204
|
As for dough, I use Bittman's recipe. Needs a food processor, but it's so freaking easy and fast:
Makes: Enough for 1 large or 2 or more small pies Time: 1 hour or more 3 cups all-purpose or bread flour, plus more as needed 2 teaspoons instant yeast 2 teaspoons coarse kosher or sea salt, plus extra for sprinkling 2 tablespoons extra virgin olive oil 1. Combine the flour, yeast, and salt in a food processor. Turn the machine on and add 1 cup water and the oil through the feed tube. 2. Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is slightly sticky to the touch. If it is still dry, add another tablespoon or two of water and process for another 10 seconds. (In the unlikely event that the mixture is too sticky, add flour a tablespoon at a time.) 3. Turn the dough onto a floured work surface and knead by hand for a few seconds to form a smooth, round dough ball. Put the dough in a bowl and cover with plastic wrap; let rise until the dough doubles in size, 1 to 2 hours. (You can cut this rising time short if you’re in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 6 or 8 hours.) Proceed to Step 4 or wrap the dough tightly in plastic wrap or a zipper bag and freeze for up to a month. (Defrost in the bag or a covered bowl in the refrigerator or at room temperature; bring to room temperature before shaping.) 4. When the dough is ready, form it into a ball and divide it into 2 or more pieces if you like; roll each piece into a round ball. Put each ball on a lightly floured surface, sprinkle with flour, and cover with plastic wrap or a towel. Let rest until they puff slightly, about 20 minutes.
__________________
In this world of sin and sorrow there is always something to be thankful for; as for me, I rejoice that I am not a Republican. - H. L. Mencken |
Posts: 21,776
|
01-23-2013, 09:42 PM | #14 |
www.nfl-forecast.com
Join Date: Sep 2000
Casino cash: $1311769
|
It's been a couple of years since I made one. But when I do...
Homemade crust Pizza stone Sauce from a jar or can Quality toppings and lots of them. This one had caramelized onions, green peppers, mushrooms, black olives, lots of sausage, and fresh parmigiana. |
Posts: 45,662
|
01-23-2013, 09:45 PM | #15 |
In Search of a Life
Join Date: Aug 2001
Location: Fayetteville, AR
Casino cash: $9040204
|
Oh hell yes on the caramelized onions. I'll caramelize about 5 onions for an hour until they're just ridiculously sweet and basically just a "jam" (I often throw a some thyme in during the process for a little more complexity). Then I'll spread that on the dough. Use roasted chipotle sweet potatoes or acorn squash cubes for the "meat" (my wife is a vegetarian) and fresh parmesan for the cheese. Top with arugula when it comes out of oven. Just amazing.
__________________
In this world of sin and sorrow there is always something to be thankful for; as for me, I rejoice that I am not a Republican. - H. L. Mencken |
Posts: 21,776
|
|
|