|
I make a lot of pan pizza and that's one of the best I've seen. I've never really tried doing one with lots of sauce and cheese but no toppings.
|
#
¿
Mar 12, 2021 05:05
|
|
|
|
| # ¿ Apr 25, 2024 16:13 |
|
|
That's a perfect pizza IMO, well done!
|
|
#
¿
May 28, 2021 12:23
|
|
|
ogopogo posted:The Y-Train, our ode to a NYC pizza on the sourdough. You clearly know what you're doing, so no offense intended, but does these pizzas not taste burnt with all those small dark black bubbles? Just seems like a lot of charred surface area.
|
|
#
¿
May 30, 2021 01:52
|
|
|
ogopogo posted:As others have said, this is leopard spotting that is more typical of a Neapolitan style pizza crust. The micro blisters form as a result of extended fermentation, where more mini gas bubbles are allowed to grow. I realize what leopard spots are, but just from this thread one can see there's a pretty big variety in bubble size, distribution and how dark they get. I have also had some pretty weird neopolitan pizzas where the dough is near white aside from the leopard spots (slightly larger than these) and was not a fan. In this particular pie there are a lot of small bubbles that appear completely black, giving a pretty even cover of deep char. Do you consider that ideal, or is this in the more extreme range of what you shoot for?
|
|
#
¿
May 30, 2021 18:42
|
|
|
Asparagus and parma ham, with fresh arugula on top after cooking, is a classic. Works with both red and white pizza.
|
|
#
¿
Jun 6, 2021 16:23
|
|
|
Asparagus tips go on just fine without any prep.
|
|
#
¿
Jun 6, 2021 22:03
|
|
|
StarkingBarfish posted:^ She's got the technique. Sorbillo's pizza fritta is slapped to poo poo too, he just uses his fists: Jesus, I'd be worried about that popping and starting an oil fire, or at least sending hot oil flying everywhere. thotsky fucked around with this message at 19:56 on Jun 13, 2021 |
|
#
¿
Jun 13, 2021 19:53
|
|
|
ogopogo posted:Some fire looking pizzas on this page, great work everyone! That looks perfect.
|
|
#
¿
Jun 19, 2021 00:20
|
|
|
Happiness Commando posted:Flowers from a zucchini plant. A traditional preparation is to fill them with ricotta and fry them in a light batter. They can also go in salads or on pizza, apparently. Or batter and deep fry them like tempura. Was a very popular side in and around Lucca when I went there.
|
|
#
¿
Jun 23, 2021 22:32
|
|
|
Found a local reseller for Effueno ovens, but it's a 100% markup 
|
|
#
¿
Jul 26, 2021 09:03
|
|
|
Consumers generally cannot get a hold of unpasteurized milk. If you're lucky you might find unhomogenized milk, but generally you will be using rather unsuited milk and having to add a bunch of calcium chloride and various cultures to even get a passable result. It doesn't seem worth it to me.
|
|
#
¿
Aug 9, 2021 23:48
|
|
|
People with small vans and Pizza Party ovens are showing up even here in Norway now; generally producing better pizzas than the established restaurants.
|
|
#
¿
Oct 17, 2021 14:55
|
|
|
I fry button mushrooms in butter, often with a sprig of thyme and a clove of garlic, then glaze them with balsamic vinegar and add black pepper. I transfer them to a small bowl and let them sit in their juices until it's time to put them on the pizza. They get sort of marinated.
thotsky fucked around with this message at 22:08 on Nov 15, 2021 |
|
#
¿
Nov 15, 2021 20:02
|
|
|
Do you mean the semi-dehydrated stuff they use for New York style pizza? Because I am pretty sure most other mozzarella is just the standard type. Never seen the stuff here, closest I can get is the preshredded German fake mozzarella.
|
|
#
¿
Jan 27, 2022 19:58
|
|
|
Flash Gordon Ramsay posted:I have a craving for pizza with artichoke hearts. What else should I put on it? Anything I need to do with the hearts first so they don’t make things soggy? I like them best with a nice friendly and sweet boiled ham sliced super thin. The Italians call it "cotto". Proscuitto or Serrano work too, but they can overpower the artichoke a bit. Green olives don't harm anything, but the combo is best on its own.
|
|
#
¿
Jan 28, 2022 20:41
|
|
|
Looks amazing.
|
|
#
¿
Feb 9, 2022 17:46
|
|
|
Anyone tested the new Effueno 509s yet?
|
|
#
¿
Feb 19, 2022 22:59
|
|
|
Those are some big flat balls. Looks great!
|
|
#
¿
Mar 1, 2022 13:26
|
|
|
HolHorsejob posted:Anyone have an especially good white sauce? I'm making duck confit and I was thinking of setting aside some for a pizza. I do a thin-crust kinda deal, and was thinking something like a creamy garlic white sauce, mozzarella, a few duck morsels, some kind of fresh herb, and a light brushing of olive oil cut with duck fat. I don't know about especially good, but a pretty standard approach is to lightly fry garlic in olive oil, add some white wine and simmer until the alcohol has boiled off, then stir inn crème fraiche and season with salt, pepper and herbs of your choice. I like using ricotta and buffalo mozzarella on white pizza.
|
|
#
¿
Mar 22, 2022 02:31
|
|
|
ogopogo posted:Running in to drop this real fast, more details on the process tomorrow! It's like you have come full circle. It's back to grandma pies.
|
|
#
¿
May 19, 2022 08:04
|
|
|
All of those combinations sound like abominations to me, but your pizzas look great.
|
|
#
¿
Jun 5, 2022 01:30
|
|
|
Jerry Manderbilt posted:
I like it, but we're crossing over into lasagna territory here.
|
|
#
¿
Aug 3, 2022 00:40
|
|
|
ogopogo posted:My wife brought back one of her creations from last year, the Oyster Mushrooms Rockefeller! That's the one I want. That and a plain Margherita one.
|
|
#
¿
Sep 30, 2022 13:38
|
|
|
DR FRASIER KRANG posted:So just slice it all up and bake it for a bit on a tray? Or do you typically do it in oil on a stovetop? For mushrooms i halve or quarter them depending on size, then fry in plenty of butter and a pinch of salt, as you want to draw out the moisture in this particular case. Add some black pepper and a splash of balsamic vinegar towards the end, then move them to a small bowl to marinate in their own juices. If you're also using onion you cook and let them hang out together.
|
|
#
¿
Nov 13, 2022 03:45
|
|
|
I regularly make pizzas with satay chicken, pineapple and fresh cilantro. Pretty sure goons with spoons turned me on to the idea back in like 2004.
|
|
#
¿
Jan 9, 2023 18:17
|
|
|
bolind posted:Ooni is being a big tease about a launch of something in early March. Anyone care to speculate? An electric offering to compete with the likes of Effueno, or a Koda V2 that comes standard with biscotto.
|
|
#
¿
Feb 23, 2023 09:00
|
|
|
Jhet posted:I routinely double the garlic portion of western/European recipes. There’s usually not enough garlic. Depends on what you are making; in most recipes for Italian cuisine written and published by non-italians there is far too much garlic. Italian chefs will do stuff like cut out the heart of dried garlic before using half a clove, or fry and discard the garlic. thotsky fucked around with this message at 02:00 on Mar 12, 2023 |
|
#
¿
Mar 12, 2023 01:57
|
|
|
|
| # ¿ Apr 25, 2024 16:13 |
|
|
It's not true for all spelt, but most spelt flour has a higher protein content than all-purpose flour. If you're already using a high protein wheat flour it is not immediately obvious to me what the benefit would be.
|
|
#
¿
Jul 7, 2023 23:32
|
|