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Any Port in a Storm :: Dockside Dining :: On the Menu :: The Pizza Thread
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AuthorTopic: The Pizza Thread (Read 3,594 times)
kerouac2
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Re: The Pizza Thread
« Reply #180 on Apr 26, 2012, 8:34am »		[Quote]
I agree that there is a huge excess of salt in most pizza.
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Don Cuevas
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Re: The Pizza Thread
« Reply #181 on Apr 26, 2012, 5:54pm »		[Quote]

Apr 26, 2012, 7:03am, kimby wrote:

Apr 24, 2012, 9:50pm, bixaorellana wrote:
How do you keep it from being too salty?
Aren't ALL pizzas too salty? I'm always so thirsty after eating a pizza.


That's what beer was invented for. (As well as pretzels and sausages.)
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Panza llena, corazón contento.
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mich64
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Re: The Pizza Thread
« Reply #182 on Jun 18, 2012, 2:10am »		[Quote]
A summer pizza! Made from crescent roll dough, a mixture of cream cheese and ranch dressing topped with chopped tomatoes, green/red peppers, red onion, mushrooms and shredded cheese. You can add so much too it as well.

[image]
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Don Cuevas
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Re: The Pizza Thread
« Reply #183 on Jul 10, 2012, 7:16pm »		[Quote]
More homemade pizza today:
a Pizza alla Margherita, mozz and fresh basil; then a larger pizza with sweet red and green peppers and lots of onion.

[image]

[image]

Good crust, too, made with an overnight biga.

Messy, devilishly tricky to manage in the family kitchen, but well worth the effort.

Anchovies were served on the side, to be applied al gusto.
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Re: The Pizza Thread
« Reply #184 on Jul 10, 2012, 7:50pm »		[Quote]

Quote:
More homemade pizza today:

Looks delicious!
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Don Cuevas
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Re: The Pizza Thread
« Reply #185 on Jul 11, 2012, 10:24am »		[Quote]
I had two more slices for a late supper.
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Re: The Pizza Thread
« Reply #186 on Jul 11, 2012, 11:06am »		[Quote]
I might even have some for breakfast.
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casimira
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Re: The Pizza Thread
« Reply #187 on Jul 11, 2012, 11:12am »		[Quote]
Have some basil with your pizza. Might the basil leaves have been served on the side as well?
(I love basil mind you, but, that's kind of overkill imho.)
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Don Cuevas
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Re: The Pizza Thread
« Reply #188 on Jul 11, 2012, 2:00pm »		[Quote]

Jul 11, 2012, 11:12am, casimira wrote:
Have some basil with your pizza. Might the basil leaves have been served on the side as well?
(I love basil mind you, but, that's kind of overkill imho.)


They withered with the retained heat of the pizza, so we liked the quantity of basil.
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Re: The Pizza Thread
« Reply #189 on Jul 11, 2012, 3:58pm »		[Quote]
This would be a good idea for our family crowd. Did you cook your pizzas in a regular oven, Don?
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Re: The Pizza Thread
« Reply #190 on Jul 11, 2012, 9:49pm »		[Quote]
Don, will you marry me? (Mr. Kimby won't mind, he likes pizza, too!)
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Don Cuevas
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Re: The Pizza Thread
« Reply #191 on Jul 11, 2012, 10:43pm »		[Quote]

Jul 11, 2012, 9:49pm, kimby wrote:
Don, will you marry me? (Mr. Kimby won't mind, he likes pizza, too!)


Sra. Cuevas and I have been happily married 44 years as of last June 21st. She would mind.

[image]
The Cuevas at El Racó, Mexico City, June, 2011 for their 43rd anniversary.

But thanks for the offer.
« Last Edit: Jul 11, 2012, 10:48pm by Don Cuevas »Link to Post - Back to Top  IP: Logged
Panza llena, corazón contento.
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Re: The Pizza Thread
« Reply #192 on Jul 12, 2012, 3:26am »		[Quote]
OK, so can I just join your Pizza-of-the-Month club, please?
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Don Cuevas
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Re: The Pizza Thread
« Reply #193 on Jul 12, 2012, 8:23pm »		[Quote]
But of course, Kimby. Just travel to Morelia, Michoacán and I'll arrange local transport.
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bixaorellana
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Re: The Pizza Thread
« Reply #194 on Jul 15, 2012, 2:52am »		[Quote]
Belated anniversary wishes to los Cuevas. Cute picture!

My pizza is in the oven as I type ~~ whole wheat crust, lotsa onion, poblano chile, chicharrón. chihuahua cheese. The tomato sauce is grocery store type, over which I sprinkled a minced mixture of garlic, fresh hot pepper, fresh basil, dried Oaxacan oregano, & anise seeds. I put the stuff listed above on top of that, added a grinding of black pepper, & finished with a stingy drizzle of olive oil & a grating of dried bleu cheese, which is an excellent substitute for Romano.

Report later.
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Re: The Pizza Thread
« Reply #195 on Jul 15, 2012, 4:25am »		[Quote]
It turned out nicely, although a bit on the dry side. I either should have been a bit less stingy with the olive oil, or gone with my initial impulse of adding a few slices of fresh tomato. Still, quite a decent result for a last-minute, use-what's-on-hand effort.

[image]

The crust is very, very nice, if I do say so.
[image]

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Re: The Pizza Thread
« Reply #196 on Jul 15, 2012, 6:26am »		[Quote]
I have not had pizza for an age -these all look so delicious I think I might make some later
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Re: The Pizza Thread
« Reply #197 on Jul 20, 2012, 8:29am »		[Quote]
All those pizzas look superb but don't forget Imec's! [image]
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Re: The Pizza Thread
« Reply #198 on Jul 20, 2012, 1:30pm »		[Quote]
I am still not a convert, but I always am willing to look at all of these things and get ideas.
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Re: The Pizza Thread
« Reply #199 on Aug 6, 2012, 6:59pm »		[Quote]
Chicken Tikka Pizza (vegetable matter missing on one side to accommodate the boy) and a Pepperoni, Capicolo and Sausage pie.

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Re: The Pizza Thread
« Reply #200 on Aug 6, 2012, 8:09pm »		[Quote]
You might want to lock the boy in the cellar for the next pizza session. 8-)
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Re: The Pizza Thread
« Reply #201 on Aug 13, 2012, 12:26am »		[Quote]
Feeding him only veg, hah!

One possible cure for that can be getting him involved in GROWING vegetables...

I have a couple of green plastic recycling boxes, recycled as a miniature balcony garden. Since they are quite deep, the herbs grow very well. The arrondissement changed their recycling procedure, with a high container that is easier to carry down our typical staircases, but that is far too large for my needs. I have to make sure my "recycling" is very clean, as I might leave it for two weeks! I have so much basil, both the typical Italian kind and Thai basil.

A plastic boot tray is a "saucer" underneath the boxes. Although the balcony coating is some kind of resin, still, I want to preserve it from any degeneration.

I also like basil slightly wilted on the pizza. You have to watch it like a hawk, though. I prefer it a bit chopped up - not finely minced, just chopped into a few pieces.
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Re: The Pizza Thread
« Reply #202 on Aug 14, 2012, 11:13am »		[Quote]
I ordered a goats cheese and pesto pizza at the cinema last night.
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Dans les grandes choses, les hommes se montrent comme il leur convient de se montrer; dans les petites, ils se montrent comme ils sont.
Don Cuevas
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Re: The Pizza Thread
« Reply #203 on Aug 14, 2012, 3:12pm »		[Quote]
Annie, when did they start allowing goats in the cinema? :D
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Don Cuevas
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Re: The Pizza Thread
« Reply #204 on Aug 14, 2012, 3:14pm »		[Quote]

Jul 11, 2012, 3:58pm, htmb wrote:
This would be a good idea for our family crowd. Did you cook your pizzas in a regular oven, Don?


Sorry, I missed this until now.

Yes, it's a regular, gas GE/Mabe oven. It doesn't do a very good job on browning pizza crust, but I'm starting to get the hang of it.
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Re: The Pizza Thread
« Reply #205 on Aug 14, 2012, 4:55pm »		[Quote]
ha ha, Senor... they are very open minded here!
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Dans les grandes choses, les hommes se montrent comme il leur convient de se montrer; dans les petites, ils se montrent comme ils sont.
Don Cuevas
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Re: The Pizza Thread
« Reply #206 on Sept 14, 2012, 8:58pm »		[Quote]
Yesterday's pizza are all gone now. But the memory, and the garlic aroma linger on.

The crusts were unusually good. I used a sponge dough method and after the somewhat wet dough was formed, with a minimum of hand kneading, I refrigerated the dough for a further 5 hours.

Meanwhile, I prepared sauce, toppings and cheese. The sauce was a variation of the recipe in The Vegetarian Epicure, Book Two, by Anna Thomas. I made mine a little spicier but less sweet.

The cheeses were about 85% queso estilo Oaxaca, 15 % smoked provolone, and 5% parmesan style queso reggianito.

For toppings, I prepared slivered mixed colored sweet peppers, thinly sliced purple onion; another was precooked bacon ends, onion, nopales and roasted chile Poblano. There were but two pizzas, so pizza # 2 had to share its space with sliced chorizo Español picante as well as the aforementioned bacon, etc combo.

The pans were sprinkled with semolina, which I think contributed to the finished crust quality.
Here are some pics:

[image]
The mise en place.

[image]
Pizza, oven ready.

This time I made the pizzas without any assistance from the lovely señoritas of our pueblo. But later, our delightful young amiga came for tutoring in English, and she ate three slices. (She aslo tried some root beer for the first time, and liked it.)

[image]
Half and half , chorizo Español and bacon, onion, chile, nopal pizzas.

[image]
Sweet peppers and purple onion pizza.

[image]
Pizzas side by side.

[image]
Great crisp, brown, chewy crust this time.
« Last Edit: Nov 5, 2012, 10:58pm by Don Cuevas »Link to Post - Back to Top  IP: Logged
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imec
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Re: The Pizza Thread
« Reply #207 on Nov 5, 2012, 1:57pm »		[Quote]
Last nights offerings. On the left, Italian fennel sausage, tomato, mushroom, scallion, fresh oregano, jalapeño and dots of Gorgonzola. On the right, pepperoni, capicolo, Italian sausage and ribeye steak. The less is more crowd will undoubtedly be horrified.

[image]

Here,s the meat monster baking...

[image]
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Re: The Pizza Thread
« Reply #208 on Nov 5, 2012, 2:06pm »		[Quote]
And now I'm slobbering at my desk [image]
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Re: The Pizza Thread
« Reply #209 on Nov 5, 2012, 2:27pm »		[Quote]
I take it that the 'meat monster' was somehow young Mr. Imec's choice?
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