Pizza

[DB_Cooper]

Rep your spot. Rep your city's specialties. And especially rep your recipes. I make a lot of pizza at home with the lady, and I'm always looking for new recipes.

I'll sprankle a few sureshots, including the secret to making the perfect healthy crust:

CRUST

1 cup unbleached flour
1 cup whole wheat flour (or oat, whatever healthy stuff you use)
1 tbsp gluten enhancer
1 tbsp flax
1 packet yeast
2 sugar cubes or two teaspoons agave, honey, etc.
1 cup water

Start your yeast per the package's instructions with 1 cup of warm water and a sugar cube (or substitute???I use agave). Mix the flours, gluten enhancer, flax, and the rest of the sugar in a large bowl. Once the yeast is popping, add it to the flour, then knead in additional flour until you've got a nice coherent ball. Let it hang out by your preheating stove for about ten minutes, then spread. For best results, use a perforated pizza pan like this:

I know some dudes use pizza stones, but I don't have one, so.......yeah.

CHICKEN PICCATA PIZZA

Sauce: Garlic and lemon infused olive oil
Chicken
Minced garlic
Capers
Vidalia onion
Parsley
Feta
Lemon juice squeeze

STEAK DITMARS PIZZA

Sauce: Caramelized onion
Marinated steak
Mushrooms
Red onion
Horseradish
Thyme
Gorgonzola
Mozzarella

Marinate the steak in a mixture of Worcestershire, soy sauce, red wine, beer, and agave for 24 hours

 

[elise]

DB_Cooper said:Rep your spot. Rep your city's specialties.




http://slice.seriouseats.com/archives/2011/02/patxis-pizza-san-franciscos-best-chicago-style-stuffed-pizza.html

I may get a slice after class.

 

[Breez]

My favorite Pizza spot here in B-More is this place Pizza John's. They been in the same location and family ran for almost 50 yrs. My favorite is a large w/ extra cheese, pepperoni & meat sauce.

 

[discos_alma]

elise saidB_Cooper said:Rep your spot. Rep your city's specialties.




http://slice.seriouseats.com/archives/2011/02/patxis-pizza-san-franciscos-best-chicago-style-stuffed-pizza.html

I hit up their Palo Alto location on the reg.

 

[Jamal]

hmmm.





did you ever try and make your own dough?





here's a nice link


http://simplyrecipes.com/recipes/homemade_pizza/





also this one:


http://www.youtube.com/watch?v=TXDOF4tg9Zs

 

[jjfad027]

Pizza Chicago in Mountain View is good





South Lake Tahoe Pizza Company in Tahoe is excellent











How's Amichis? Anyone fusk with it? I'm curious

 

[DB_Cooper]

PUTTANESCA PIZZA





Sauce: Fire-roasted organic tomato with red wine vinegar and garlic


Basil


Cured olives


Capers


Walnuts


Anchovies (optional)


Gorgonzola


Mozzarella

 

[DB_Cooper]

ORCHARD PIZZA





Sauce: Goat cheese cream


Caramelized onions


Green apple


Prosciutto


Romano

 

[HarveyCanal]

East Side Pies, Austin, TX...

 

Hi! My Parakeet's name is Pizza.





Thanks for sharing, especially the crust recipe. Sometimes I make little pizzas on whole wheat English muffins. I hope to get a Pizza pan so I can use that recipe. I hear if you spray a little water on the sides of the oven while it is baking that it helps the crust rise.





I like Woodstocks for Happy Hour and I like the Village Bakery because they treat me pretty nice. I also like Steve's Pizza, they have a pizza called the Steve, so I go there when my mom and stepdad are visiting.

 

[jjfad027]

DB_Cooper said:PUTTANESCA PIZZA





Sauce: Fire-roasted organic tomato with red wine vinegar and garlic


Basil


Cured olives


Capers


Walnuts


Anchovies (optional)


Gorgonzola


Mozzarella




That sounds hella good. Put some red pepper flakes...yum

 

[jjfad027]

I'm not that big of a fan of Chicago style. When I eat pizza I like to have more than one slice. With Chicago style I eat one slice and I'm finished.














I made a pizza with chorizo and apricots once that was awesome

 

[DB_Cooper]

jjfad027 saidB_Cooper said:PUTTANESCA PIZZA





Sauce: Fire-roasted organic tomato with red wine vinegar and garlic


Basil


Cured olives


Capers


Walnuts


Anchovies (optional)


Gorgonzola


Mozzarella




That sounds hella good. Put some red pepper flakes...yum




Oh, it is. It's all about setting up a really tangy sauce to act as a foundation for all of the other piquant ingredients. These tomatoes are my jam:

 

[DB_Cooper]

jjfad027 saidizza with chorizo and apricots




Oh, hell yes. Please elaborate.

 

[HarveyCanal]

The Pizza Research Institute in Eugene, OR is on some next level ish. Their deluxe has so much on it, that it even includes a dallop of dessert on it...

 

[willie_fugal]

if you find yourself in Providence, this Stuffed Pizza is the bees knees: http://www.siciliapizzeria.com/prov_pizzas.html

 

[DB_Cooper]

If you ever find yourself in Queens, this spot is legit:

It's also right across the street from my apartment, which is nice.

 

[doughboy]

*TIP FOR THE KEEN HOME PIZZA MAKER





Once you've made your dough - had it prove and rise etc - you should keep a good fist sized ball of it uncooked in the fridge. Use THIS instead of the yeast / sugar etc for your next batch of dough.... it'll last for 7-10 days in an air tight container in the fridge.





Just take it from the fridge the night before you want to use and put in a warm place to 'reactivate'. In the morning cut into small sized chunks and then mix with warm water & your chosen flour to form a dough, kneed it and then leave to prove during the day. That night it's just a case of adding flour and kneeding / working the dough until it's right





It takes longer to rise / prove etc... and might seem a bit of a hassle, but once you get this technique down it's amazing what a difference it makes to the taste and texture of your bases.





Repeat these steps for a while and eventually you've got a bread / dough starter that is really operating on naturally occuring yeast / bacteria and sugars - like a cheats version of sour dough starter... and much easier.





As for toppings - it's all about the classics. Though this one seems a hit in our house at the moment and it does not have any tomato base so it's good for a change





Pizza Bianca (ingredients in order added to base)


Olive Oil


Grated Parmesean (just enough to bind toppings to base)


Mushrooms


Ham


Mozzarella


Fresh Oregano


Salt & Pepper


* drizzel with White Truffle Oil when serving if you're feeling fancy





Oh... and while this guy (http://www.dantespizza.co.nz/) is a 30mins drive out of town, he is the s**t when it comes to making woodfired pizza.

 

[jjfad027]

DB_Cooper said:jjfad027 saidizza with chorizo and apricots




Oh, hell yes. Please elaborate.




I used to have an apricot tree and I dried some apricots. Sliced those thinly and used smoked chorizo and some feta I believe. I used smoked chorizo. If you use regular chorizo it would probably be good to precook it. Otherwise the pizza will might be greasy.

 

[coffinjoe]

i live in a pizza waisteland,





closest decent slice is in c'ville

christians





in dc

vace's





all time best yearly visit

pizza house springfield mo