| PIZZA CHALLENGE
Posted: 5/10/2008 2:54:02 PM | Wow I'm actually improving at stretching the dough!! Made bread today and set some aside for pizza (actually I made pizza and set some aside for bread!) . I made my whole wheat dough, and briefly cooked a small amount of onion slivers ( not rings, not slices, just about a 6th of a good sized onion, cut into julienne strips), and about a teaspoon of minced fresh garlic in butter in the microwave--just long enough to bring out the sweetness. and set it aside to cool briefly. I put some Mexican 4 cheese on the dough, not much- maybe 1/4 cup, sprinkled on some Italian herbs mix (just store bought from the dried spices and herbs aisle); strew the onion/ garlic mixture about somewhat evenly -- very thin amount of topping...and into the hot oven for about 15 minutes. It was very nice.
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| PIZZA CHALLENGE
Posted: 5/13/2008 9:52:44 PM | I unfortunately don't have the time to make homemade pizza dough. I find it much easier to go to the local grocery store or local bakery
1 package yeast and 1/4 cup hot from the tap water. let sit 15 min.
3 cups flour
salt
1 cup cold from the tap water
Mix -- it should all come together add flour or water till it's a neat ball.
Knead -- fold onto itself and push down hard and away for 5 min.
do this on a floured surface and.......
your done.
Put it in a covered bowl with a damp towel and hit the beach.
It will rise double in about 90 min. but you can leave it there all day.
It just took you less time than to check your emails. | |
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| PIZZA CHALLENGE
Posted: 5/30/2008 1:46:37 AM | That recipe for dough is certainly worth trying especially if you are a busy person. I am going to try it with wholemeal flour and I always have some piza topping in the freezer. I think it is worth mentioning ladies that in the United Kingdom tomatoe piza topping has been reported in the media as good for wrinkles! I dont know how much you are supposed to eat!  | |
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| PIZZA CHALLENGE
Posted: 5/30/2008 4:21:56 AM | Once you have your pizza dough, or if you are having a lazy spell, premade pizza crust works just fine:
Chicken Cordon Bleu Pizza
Top pizza crust with Ranch dressing, pizza cheese, diced cooked chicken and ham, then add a little shredded Swiss cheese on top of that. Mushrooms optional.
Chicken Parmesan Pizza
Top crust with pizza sauce, fried popcorn chicken, and liberal amounts of cheeses. I used popcorn chicken from the Walmart deli. Cheap and convenient. Again, mushrooms and other toppings optional.
If you have access to it, fresh basil cut into fine strips adds huge amounts of flavor to pizza. | |
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| PIZZA CHALLENGE
Posted: 5/31/2008 9:12:32 PM | That recipe for dough is certainly worth trying especially if you are a busy person.
It's very easy, just intimidating and if you don't get it right the first time try again. It's only 50 cents worth of flour. By the third or fourth try you'll be an expert.
After the first rise use it for your pizza dough or knead again, let rise in a warm spot 90 more minutes and you have homemade bread. Put directly into 350 oven.
The actual work involved takes little time at all it's just the rising that's time consuming.
It's also extremely therapeutic. | |
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| PIZZA CHALLENGE
Posted: 5/31/2008 11:06:37 PM | I didn't see any challenge here, but I will put in my 2 cents worth.
I confess.....I am a pizza hater.
I don't like pizza 99.9% of the time, so when ANY pizza is good to me, it is a revelation.
I have made plenty of homemade pizzas, so I can get the pizza I like, but only whn someone else is the driving force behind wanting pizza. Pizza is not a food option i would choose when I only have to please myself.
Here are the two I like and I always make my own homemade yeast crust:
Paper thin crispy crust, risen only about 15 minutes with a spicy thick smooth tomato sauce, or a garlicky basil pesto with high quality mozzerella (fresh or aged), fresh basil leaves, sliced hot onion, dry oil cured black olives and roma tomato slices, drizzled with peppery extra virgin olive oil and grilled on a low heat grill. I think this is like the original Pizza Margurite, minus the onions and olives.
Soft, 3/4" - 1" thick fully risen yeast dough rolled into a long rectangle, brushed with extra virgin olive oil, layered with high quality mozzerella slices (not fresh), and then topped in heavy lines of smooth, herby, tomato sauce. Nothing more. If anyone here is from Houston, think Barry's Pizza.
I hate cardboard tasting chewy pizza crust. I am not much of a pasta person either, but I do love Italian food, just not the Italian that people not from Italy know. I love Northern Italian food and Coastal Italian food. Grilled fresh whole anchovies, or an amazing Torta Milanese is to die for. Tuscan area food is pretty darn good too. I love pumpkins and earthy ingredients used there.
I have to agree with someone above, maybe Random...Buca Di Bepo is AWESOME. It is Scicillian and if any place can make me love Scicillian it has to be good. Just one issue, it is not as good since they cut down and limited the menu. Why in heck would they do that? | |
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| PIZZA CHALLENGE
Posted: 6/1/2008 12:19:01 AM | | Wow, Im never coming in to this forum again. I'm trying to lose weight and now all I want to do is eat lol. | |
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| PIZZA CHALLENGE
Posted: 6/1/2008 3:39:21 PM | I have found using my grill to cook the pizza gives it a smokey finish that goes well with salmon, chicken, gouda, cheddar...well you get my point. Pizza as we know it in the west is completely different that it is in say, Italy. Actually the pizza in the west was created in N.Y. if I am not mistaken. | |
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Posted: 6/2/2008 9:11:24 PM | One Thanksgiving I had had almost enough turkey but thought one more meal.
Had a premade Boboli crust on hand so I spread it with Mayo, shredded Turkey, Aged white Cheddar and some Mozza. Fresh ground salt and pepper and fired it into the oven at 425 for a bit. Was really good! lol | |
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Posted: 6/2/2008 10:05:10 PM | | i still like pizzas done the old fashion way.. in the stove oven.. | |
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Posted: 6/3/2008 1:27:01 AM | Ive been going to my fave cafe once a week for about 4 yrs,& all i ever order is their Smoked Salmon pizza........when you're on a good thing, stick to it !
Now,i LURVE smoked salmon--- not everyone does,i know-- but they use home-made bread dough,drizzled with olive oil & lemon,topped with heaps of rocket leaves which are then topped with smoked salmon slices,crumbled goats cheese,spanish onion,capers,and freshly ground pepper........
It is to die for and i dont even have to order now-- they see me coming & start making it,LOL !
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| PIZZA CHALLENGE
Posted: 6/22/2008 2:12:13 PM | My favorite pizza is a cracker thin crust. You can do this in your oven on a pizza stone. Or a thin hand tossed on the grill works well too.
Sauce:
4 Tablespoons Extra Virgin Olive Oil
2 Tablespoons fresh Parmesan cheese (grated fine)
2 Cloves fresh garlic (Minced very fine or put through a press)
The sauce gets brushed on lightly.
Toppings: (Placed in this order)
Roasted Chicken breast (needs to be covered by the spinach or it will dry out)
Fresh spinach - Lay it on like basil, but heavier
Sliced (seeded) Roma tomatoes
Artichoke hearts (I use the marinated ones, rinsed then squeezed dry)
Roasted red peppers (Patted dry and sliced into strips)
Mix the following cheeses together and sprinkle evenly on the pizza.
1/3 cup of Shredded low fat Mozzerella
1/4 cup shredded Fontina
2 T Fresh grated Parmesan cheese
There should be JUST enough cheese to hold everything together, NOT drown it!
...And you may want some breath mints. ::grin::
This is a great white pie, and I first ran across it in New Haven, CT
-Michael | |
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| PIZZA CHALLENGE
Posted: 6/23/2008 11:04:22 PM | Bobolli bread isn't pizza!!
Go start another thread!!
Every step in creating a pizza is important!
Use the highest quality everything!! From the crust to the cheese. Don't take shortcuts. | |
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