Pizza
DB_Cooper
Manhatin' 7,823 Posts
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
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
Comments
http://slice.seriouseats.com/archives/2011/02/patxis-pizza-san-franciscos-best-chicago-style-stuffed-pizza.html
I may get a slice after class.
I hit up their Palo Alto location on the reg.
did you ever try and make your own dough?
here's a nice link
http://simplyrecipes.com/recipes/homemade_pizza/
also this one:
South Lake Tahoe Pizza Company in Tahoe is excellent
How's Amichis? Anyone fusk with it? I'm curious
Sauce: Fire-roasted organic tomato with red wine vinegar and garlic
Basil
Cured olives
Capers
Walnuts
Anchovies (optional)
Gorgonzola
Mozzarella
Sauce: Goat cheese cream
Caramelized onions
Green apple
Prosciutto
Romano
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.
That sounds hella good. Put some red pepper flakes...yum
I made a pizza with chorizo and apricots once that was awesome
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:
Oh, hell yes. Please elaborate.
It's also right across the street from my apartment, which is nice.
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.
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.
closest decent slice is in c'ville
christians
in dc
vace's
all time best yearly visit
pizza house springfield mo
That sounds awesome. I think I'm going to try with a twist:
CHORIZO APRICOT PIZZA
Sauce: Olive oil mixed with brandy
Smoked chorizo
Dried apricots
Green onion
Cilantro
Feta
Nice!
Brandy part seems interesting
Yeah, it's a take on a technique I use in making Beef Bourginon. In that recipe, you add cognac to a pan of stew beef and bacon while browning, then light it on fire. The alcohol burns off while the cognac flavor sears into the meat. I figure I can throw the chorizo in a pan with olive oil, start browning a bit, do the same thing with the brandy, then use the resulting oil as a sauce.
:necessary:
Cool. I recommend getting chorizo from a legit mexican carniceria if possible. The chorizo at big supermarket chains can be
WTF? How does someone not like pizza?
Mexican Pizza:
Ranchero sauce
Queso blanco
Avocado
Chiles
Homemade Crema on top
Doughboy Pizza Potts Point
165 Victoria St. Potts Point 2011
At Home
We used to make our bases all the time, now we fucks with them souvlaki store bought joints. They crisp up on the stone better.
Toppings
Grilled zuchini
Buffalo mozarella
Anchovy
Home made tomato sauce
Or....
Procuttio
Buffalo mozzarella
Sauce
rocket & lemon juice once it's out of the oven
Pizza taste like ass with too many toppings.
5 cheese white pizza at amelio's
bring your own delicous white wine to cut through the richness
thanks for all the recipes (especially crust) i like the way you roll DBizzle
the chi-chi shit:
- Seventh Hill in Eastern Market. really fucking good. first time i went there, the owner goes [in a playfully arrogant way] "hey stussy shirt, how you like that pizza?"
for a drunken slice:
- Italian Pizza Kitchen on U [knocked out Manny & Olga's after opening last year]
boo christians. i loved frank's they moved to harrisonburg and are called franco's now. but if you are comin up from lynchburg, shouldn't dr ho's be on your radar? i love the pizza there.