|
Killer robot posted:I moved to using a no-cook sauce made with tomato paste, water, honey, parmesan cheese, garlic, and a bunch of seasonings I just premix in a bottle so I can spoon it in with no real work. It's pretty spicy and flavorful, and I have no regrets there. I've done this before, and still do it if I need a quick/cheap tomato sauce. I've found you can mix in some olive oil with the paste before adding the water, and it works as an emulsifier to keep the oil/water from separating. If its a larger batch I throw in some crushed tomato to give it a little texture. nmfree posted:Gonna quote myself: I've also done this recipe a number of times, its really good. In the episode he talks about how tomatoes have flavors which are alcohol soluble, and aren't water soluble. I don't know how much of a difference I notice in that regard, but the added flavor from the wine is very welcome.
|
#
?
Nov 6, 2013 03:52
|
|
|
|
| # ? Apr 28, 2024 11:53 |
|
|
 First time posting but I have been making pizzas at home for sometime now and this particular one is a new favourite of ours. It consists of marinated (lime, chili, garlic, cilantro, oil etc.) shrimp, chili, red onion and mozzarella. Into to the preheated oven it goes and is topped with some post-oven toppings, in this case, avocado, lime and cilantro. Highly recommended if you find yourself on a rut and making the same pizzas over and over again.
|
|
#
?
Nov 6, 2013 11:05
|
|
|
That looks hella tasty 
|
|
#
?
Nov 6, 2013 13:16
|
|
|
Do you take the lime off after putting it on? Or what?
|
|
#
?
Nov 6, 2013 15:58
|
|
|
That looks awesome; nice job man. What gave you the inspiration?
|
|
#
?
Nov 6, 2013 17:25
|
|
|
So I ran across this a few years back, Little Black Egg Pizza Has anyone in here built one of these, if so what did you think of it. I've already got like 85% of the required items to make one, just curious if its worth it to hack up my spare weber.
|
|
#
?
Nov 6, 2013 17:46
|
|
|
Yeah the lime goes off before digestion as it is only there as garnish although I like to squeeze a bit on my slice, the girlfriend however, does not. The inspiration came from us wanting shrimps on our pizza but our previous experiences were that they tasted a bit bland so in came the marinade. The avocado came from our travels since we had visited a pizza place that we remembered doing such thing even though we did not try that particular pizza then. The marinade included stuff that we usually combine with avocado (guacamole, avocado pasta) so 1+1= delicious pizza. Does anyone have any other "non-traditional" pizza recipes that they'd care to share? I'll be sure to try out Sacrilage's pizza that was shared on the previous page since it sounds absolutely delicious!
|
|
#
?
Nov 7, 2013 10:43
|
|
|
I had posted a few non-traditional pizzas a long rear end time ago in this thread. Thai pizza. Peanut sauce, mozzarella, onions and chillies. Cooked, then topped with a salad of bean sprouts, coriander (cilantro), carrots, soy sauce and toasted sesame oil. loving excellent.   We also did a 'Mexican' one that I didn't get pictures of, unfortunately. It was fairly identical to California Pizza Kitchen's one, though. Black bean sauce, cheese, bake. Top with shredded lettuce, fried corn tortilla strips, tomatoes, some sort of creamy garlic dressing, etc. Nice to have something different sometimes! drat, I need to make pizza again 
|
|
#
?
Nov 7, 2013 12:48
|
|
|
The non-traditional pizza for us is leftover pulled pork and brie. The pork gets a good crust and the brie adds a nice creamy texture. It is not one of the lighter pizzas, but it's really good.
|
|
#
?
Nov 7, 2013 16:58
|
|
|
Can you substitute RapidRise yeast for active dry yeast? edit: nm, seems like I just add it to the dry ingredients indoflaven fucked around with this message at 20:36 on Nov 7, 2013 |
|
#
?
Nov 7, 2013 20:33
|
|
|
I never would of thought to use bean sprouts; god drat genius. I'm trying the hankki Avocado and angor Thai pizzas tomorrow. drat glad I stopped by this thread. 
|
|
#
?
Nov 8, 2013 03:26
|
|
|
I made a pizza and would like you guys to rate it, and give me some pizza pro-tips, thank you. 
|
|
#
?
Nov 15, 2013 23:17
|
|
|
Less shirt; in this very specific case, I feel that you cannot adequately cook pizza with a shirt. Otherwise, looks perfect.
|
|
#
?
Nov 16, 2013 03:34
|
|
|
If I recall she's like 16.
|
|
#
?
Nov 16, 2013 03:52
|
|
|
Sacrilage posted:Less shirt; in this very specific case, I feel that you cannot adequately cook pizza with a shirt. Wow. 
|
|
#
?
Nov 16, 2013 04:32
|
|
|
Casu Marzu posted:Wow. I'm clearly missing something here.
|
|
#
?
Nov 16, 2013 13:39
|
|
|
Jedit posted:I'm clearly missing something here. Internet male syndrome.
|
|
#
?
Nov 16, 2013 17:32
|
|
|
Here's one of my favorite non-traditional pizzas. Take asparagus and shave it (like with a vegetable peeler) into ribbons. Toss the asparagus with olive oil, salt, pepper, a little minced garlic, a bit of sliced red onion, maybe a bit of lemon juice. Brush a bit of olive oil on the crust, then top with the shaved asparagus. You want to use enough asparagus so that you cover the entire pizza with asparagus in one thin layer. Add on top some slices of prosciutto (other cured pork products would work too). Bake the pizza and towards the end of baking, crack on a couple eggs or three. When you add the eggs depends on how fast your pizzas cook with your pizza cooking method of choice, you want to add the eggs at the right time so the whites set but the yolks are runny. Delicious as is but after baking you can also either shave on some pecorino or parmesan or for extra richness, drizzle the whole pizza with hollandaise sauce. Eggs are also great on onion pizzas, where you use a ton of caramelized onions for the sauce, then some sort of soft cheese. Because the onions are sweet, a tangy cheese like a goat cheese works well. This was an onion pizza that was made with ricotta. 
|
|
#
?
Nov 16, 2013 17:52
|
|
|
What would constitute a real life good Taco pizza. I'm craving one from my childhood but google recipes all use poo poo like straight salsa as the sauce. Preferably with a new york style crust.
|
|
#
?
Nov 19, 2013 03:07
|
|
|
Mr. Wookums posted:What would constitute a real life good Taco pizza. I'm craving one from my childhood but google recipes all use poo poo like straight salsa as the sauce. Maybe I'm just an uncreative dumb-dumb, but I don't really think you can get around using taco-seasoned ground beef. If you're ok with that, then I think it's pretty straight forward- sauce should be pretty basic, probably uncooked- your cheese is a mix- some mozz for melting, and either a 'mexican' blend or if you want to be classy, some cojita. I'd go red onion, jalapenos (pickled, for authenticity), and sprinkle with some chopped fresh tomato, cilantro and oregano to finish.
|
|
#
?
Nov 19, 2013 04:35
|
|
|
Approximately when would you add eggs when cooking in a normal oven that doesn't get crazy hot? That seems like one of those things you could very easily over/under cook.
|
|
#
?
Nov 19, 2013 04:54
|
|
|
THE MACHO MAN posted:Approximately when would you add eggs when cooking in a normal oven that doesn't get crazy hot? That seems like one of those things you could very easily over/under cook. Hmm...for a normal oven that maxes out at 500 or 550, I'd probably add the egg three or four minutes before the pie was finished cooking. The heat from the mostly-cooked pizza would help to set the bottom and I'd imagine three or four minutes would be enough for the convective heat above the pizza to set the top of the egg as well without cooking the yolk (assuming you want a runny yolk...which you should). Please note that I have never cooked an egg on a pizza in any way shape or form, this is baseless speculation, and that if you try it and die of salmonella it is not my fault.
|
|
#
?
Nov 19, 2013 19:04
|
|
|
Hey pizza thread. I'm in Italy. Thin base and less is more with toppings is how the Italians see it too. They sell it by WEIGHT! It's very cheap too, you can have piles of the stuff for a few dollars. It's the crispy base and the quality of the ingredients (and Italian cuisine staple) that made these pizzas easily the best I've ever had anywhere, anyhow.
|
|
#
?
Nov 19, 2013 22:04
|
|
|
Is that Pizzarium?
|
|
#
?
Nov 19, 2013 22:44
|
|
|
Nope, it's a little place off one of the side streets from the Trevi Fountain, Rome.
|
|
#
?
Nov 19, 2013 23:03
|
|
|
Getting pizza in Naples was absurd. Delicious "personal" size pizzas at every place you walk by for 1 euro. Is it wrong to want to move somewhere just for pizza?
|
|
#
?
Nov 19, 2013 23:10
|
|
|
Come to San Francisco! The wood-fired pizzas are the craze right now and you can get them everywhere. Except personal sized pizzas are $20.
|
|
#
?
Nov 19, 2013 23:14
|
|
|
Pizza was crazy good in Florence when I was there too
|
|
#
?
Nov 19, 2013 23:18
|
|
|
clockworx posted:Getting pizza in Naples was absurd. Delicious "personal" size pizzas at every place you walk by for 1 euro. Yes, Naples is different to what you'll see in my picture. Really the home of pizza and they take the 'less is more' topping thing to extreme. Even here in the north, cheese, onion, sausage, tomato sauce - that's an expensive one with lots of poo poo on it. Mu Zeta posted:Come to San Francisco! The wood-fired pizzas are the craze right now and you can get them everywhere. Except personal sized pizzas are $20. It's the price that makes it so crazy in Italy. You just eat it all the time, well, as much as you can and then you go and have a beautiful plate of pasta for dinner or something. I had some friends with me in Rome and, as much as it pains me to say it, they were classic Australian bogans and I just couldn't get them to understand that eating in the cheapest places meant you're going to get average food. Once I'd ditched them and could really just go and explore and don't mind paying normal prices, Italy has incredible food. France however, holy loving poo poo. I'm from Italian heritage, but I'm not blind enough to try and say Italian cuisine is superior to French. Italian is top ingredients prepared in generally simple and rustic ways, which is lovely. French cuisine is the loving NASA of cooking, with the complicated methods and hardcore standards as well as the best produce in all of Europe (most of the stuff eaten in Europe comes from France, they're an agricultural hub). For instance, driving through Calais and I wanted some breakfast. I stopped at a very average, almost Starbucks kind of place. They had quiche there, of course, and it looked like cheese and broccoli. Ok, it's cheap and I can grab and coffee and keep going, fine, yeah that one. This bloody quiche was cheese, broc and salmon - which I found when I bit in, and the base was the most fine, crumbly, buttery thing I had ever eaten. It was simply the most incredible quiche I had ever had, I literally had to sit down and just eat it slowly and consider what the gently caress was happening in my mouth, and this was the quick and dirty fare for the French. Totally blew me away. Then you go and get some bread, or a croissant. Holy poo poo.
|
|
#
?
Nov 19, 2013 23:26
|
|
|
Tony Montana posted:French cuisine is the loving NASA of cooking It's just butter. Delicious, delicious butter 
|
|
#
?
Nov 20, 2013 16:49
|
|
|
Doh004 posted:It's just butter. and eggs. and cream. and people that get loving lovely unless you cook an egg the right way. I know you're probably joking, but there are certain idiots who really believe what you said. I remember my father dismissing French as 'it's all just sauces'. I think the best and most relatable example for people from the anglo-sphere is Jamie Oliver and Gordon Ramsay. Jamie is a chill dude that likes to kick back with friends often on his shows and loves throwing things together to make hearty, tasty food. Gordon is a perfectionist with more actual technical training in cooking that Jamie could ever comprehend. Gordon is also known for being borderline psychotic about the performance of his brigade. Guess which specializes in which cuisine? By the way, I love Gordon.. passion is never something to be ashamed about
|
|
#
?
Nov 22, 2013 20:26
|
|
|
hankki posted:
Putting avocado on a pizza post cooking is something that I've never considered before, but now I've seen it I realise I've been waiting for it all my life.
|
|
#
?
Dec 16, 2013 07:54
|
|
|
Awww yiss. I got a baking stone and a pizza peel for Christmas  Thinking about making some weird Christmas pizza with whatever's in the fridge, because stores are closed until Friday and I have no mozzarella...
|
|
#
?
Dec 24, 2013 18:38
|
|
|
Stores closed until friday? Nothing around here shuts down anymore. Also it is not my cup of tea, but my lady friend would go nuts for that shrimp avocado pizza.
|
|
#
?
Dec 25, 2013 15:54
|
|
|
I'm in Finland. Most of the country shuts down at noon on Christmas Eve Some places in central Helsinki stay open, some open for a few hours on Boxing Day, but bleh, I can wait.
|
|
#
?
Dec 25, 2013 16:10
|
|
|
Jkk: If I were you I'd just go to a gas station and pick up a cheese. Knowing you're in Finland is: just buy an Oltermanni or similar creem cheese, it'll not be perfect but it can still be pretty drat good. On the other hand the stores are open tomorrow again as usual.
|
|
#
?
Dec 25, 2013 17:28
|
|
|
Oltermanni? urgh no. I might have time to pop down to the Alepa tomorrow, but if not, I'll happily wait until Friday or Saturday :P
|
|
#
?
Dec 25, 2013 17:34
|
|
|
Report back when you made the pizza. I'm curious to know which mozzarella you think is working best because I've never had god luck with mozzarellas found in my stores.
|
|
#
?
Dec 26, 2013 00:40
|
|
|
So my brother runs the kitchen at the new Varasano's at the Atlanta airport. I got to travel and finally see the kitchen and got a tour and even got to make my own pizza!
godzirraRAWR fucked around with this message at 15:40 on Dec 27, 2013 |
|
#
?
Dec 27, 2013 15:37
|
|
|
|
| # ? Apr 28, 2024 11:53 |
|
|
 Goose/chorizo with mozzarella and farmer's cheese. Also a sherry reduction. edit: The angle is to hide my terribly oblong crust 
|
|
#
?
Dec 28, 2013 18:37
|
|