Let's talk about pizza

[DB_Cooper]

waxjunky said:

I made a cassoulet pizza once. It was good.





http://thirstyreader.com/more-than-just-recipes-cassoulet-pizza/




Oh, shit. I make an excellent white bean and rosemary soup that could easily be converted into a pizza sauce. I may have to make that happen.

 

[AKallDay]

so many pages and no mention of sopresatta or guanciale?


hot honey?


ricotta dollops?


EGG?

 

[DB_Cooper]

AKallDay said:so many pages and no mention of sopresatta or guanciale?


hot honey?


ricotta dollops?


EGG?




I go hard with ricotta dollops, and sopresatta, sweet capicola, and hot capicola have all made appearances on my pies (usually in the company of roasted red and yellow peppers). I haven't foxed with teh egg, although I am intrigued and will certainbly bust this move some day.





Now tell me more about this hot honey.

 

[ppadilha]

I had a pizza that had quail eggs cracked on top and then baked. I approve.

 

[Duderonomy]

DB_Cooper said:AKallDay said:so many pages and no mention of sopresatta or guanciale?


hot honey?


ricotta dollops?


EGG?




Now tell me more about this hot honey.







One of the enduring food trends of the last 20 years (prob a lot longer) has been the introduction of sugar to savory foods. Sweet & sour, Thai Sweet chilli, honey-roast peanuts (love 'em), etc etc





but I have to draw the line somewhere and ask IS NOTHING SACRED? I am no child. Black coffee, anchovies, marmite, plain chocolate, English mustard, celeriac - give me that bitter pill and I'll swallow it whole and ask for seconds.

 

[AKallDay]

re hot honey:





various iterations exist, my favorite is mikes hot honey which is honey infused with chilies and it is delicious and spicy. i put it into salad dressings and sandwiches and use it in marinades. a pantry must! i think you can get it online. i buy mine at paulie gee's in person.

 

[Delay]

AKallDay said:EGG?

nothing's messing with Little Dom's breakfast pie in Los Angeles

 

[Duderonomy]

OK, this carrot has been repeatedly dangled, so I shall bite.





Pizza is made with dough, pies are made with pastry. What other pies are made with dough? Did this terminology start with the song?





[media]//www.youtube.com/embed/bDZKdz_OTAU[/media]

 

[LaserWolf]

OK, at home, to me, pizza is something simple.


I had to look up some of these ingredients.


Fancy meats - that's fine, I like fancy meats. I am not going to get truely great regional Italian meats in Portland. When I want something really good I will mix and smoke it myself. Here in Portland I like to get something from Olympic Provisions, though I usually don't use them for pizza toppings. http://www.olympicprovisions.com/


Most times I just use what ever is on hand.





Hot honey. That is fine for a recipe that calls for sweet and hot, but that is not my pizza.


But why not just make your own hot honey, how hard could it be?

 

[parallax]

waxjunky said:

I made a cassoulet pizza once. It was good.





http://thirstyreader.com/more-than-just-recipes-cassoulet-pizza/




Nice blog!





I need to try this recipe when I'm not being a lazy ass.

 

[DB_Cooper]

Duderonomy said:OK, this carrot has been repeatedly dangled, so I shall bite.





Pizza is made with dough, pies are made with pastry. What other pies are made with dough? Did this terminology start with the song?





[media]//www.youtube.com/embed/bDZKdz_OTAU[/media]




I don't know the exact origins, but I can tell you that growing up in a mixed Italian and Irish neighborhood, the Italians were adamant about both the use of the word pie, and the use of the word gravy for tomato sauce. There were near-brawls in my high school lunchroom vis a vis the sauce/gravy debate.

 

[Bon Vivant]

AKallDay said: guanciale




LMSYRT.





That stuff tastes like crispy back sweat.

 

[dj_cityboy]

in my time working with food and such i have never messed with egg on my pizza not once, i am not really a fan of sunnyside up eggs either , so the thought of a completely runnin egg yolk all over my pizza almost kills it for me..





i havent gone back through all the posts but does anyone mess with Gluten free pizza dough? and have any recipes? i need to step up this portion of my pizza game...big tyme!

 

[DB_Cooper]

dj_cityboy said: Gluten free pizza dough?!




That is a sticky wicket. Gluten is what gives pizza dough its chewiness and holds it together. I've made a variety of whole wheat and multigrain doughs, and have had to add vital wheat gluten or high-gluten bread flour to keep the dough from falling apart.

 

[LaserWolf]

dj_cityboy said:


i havent gone back through all the posts but does anyone mess with Gluten free pizza dough? and have any recipes? i need to step up this portion of my pizza game...big tyme!




Yes. I do gluten free pizzas all the time, but I call them tacos.

 

[dj_cityboy]

oh i know not foxing with the gluten is a messed up game - i go and buy gluten free pita's and make pizza from them, but i need some "doughy like texture" for once... the wive has been messing with xanthum gum and gluten free flours and a variety of other stuff, but nuthin concrete yet...a lot of stuff that has come out like concrete though.. blech!





*i hate being gluten free 15 years ago i worked in a resturant and could eat whatever i wanted whenever i wanted...and now things done changed for the worst... no chance of looking back now, unfortunately

 

[LaserWolf]

Polenta is gluten free?


I would happily eat grilled pizza toppings with polenta.

 

[dj_cityboy]

^^ true i never thought of that...not sure if you could make a pizza out of it though, but it might be worth a try.. but i would imagine it would crumble apart on you?

 

[LaserWolf]

I would grill or roast the veggies and meat and cheese separate.


You could throw them on the pizza stone.


Heat the polenta separate, you can try to do it firm.


Put your sauce over the polenta, then throw the toppings on top of that.





It will not be pizza. It will be polenta with all kinds of good stuff on top. Eat with a fork.





My opinion is always don't try to make fake food, dairy-less cheese, gluten free pizza crust, meatless burger, sugar free cake.


Polenta can't substitute for pizza dough, but it is delicious in it's own right.


Just my way of thinking.

 

[Okem]

Where I used to live a really good pizzeria sprang up out of nowhere. They had a wood burning stove and everything despite the fact that the majority of their clientele would've been happy with just above frozen pizza standards. Of course they didn't last and closed down within a year or so but.. they made a really good gluten free pizza. like so good you could barely tell. They also sold ready made gluten free bases. There's a loads of options out there these days, so you can make a pretty darn good gluten free pizza. They use stuff like cassava starch or rice flour in place of bread flour iirc.





My dad had to go gluten free for a while back in the 80s early 90s. Shit was an absolute nightmare back then because barely anyone had heard of such a thing, modified (wheat) starch was in absolutely everything, and the gluten free options you could find were fucking awful cardboard gack. These days you're spoilt for choice.