We just don't talk enough about Pizza here. If I had to pick just one dish as my absolute favorite, it would have to be pizza - btw, that's a bit of a cheat because pizza can mean so many things.
You've got your different styles... Chicago, New York, Napolitana, Sicilian, California etc. You've got your different toppings from an endless variety of cheeses to your cured meats and salamis to fresh meat and fish such as steak, chicken, shrimp etc. and all manner of vegetables (roasted is my favorite) and herbs. Opportunities for creativity are truly infinite - the dough being the perfect canvas for traditional, contemporary and even avant garde styles.
With your leave, I hereby proclaim this "The Pizza Thread" for discussion of all things pizza - pizzas you've ordered or made, pizzas you've loved or hated, pics of pizza, recipes for pizza, favorite pizza joints, reminiscences of pizza, technique, equipment, ingredients and so on.
I'm making pizza tonight and will post my pics later.
Strangely enough, I have a pizza in my refrigerator at the moment, which I will probably cook tomorrow. This is quite inhabitual for me, since I believe I had a pizza no more than about 3 months ago, and I referred to it as my semi-annual pizza.
What flour do you use? I find a mix of fine durum semolina (which is a bit coarser than normal flour) and unbleached flour works best. A bit of rye flour, as Don Cuervas adds, is very nice indeed, but don't add too much or your dough will be too sticky. Agree also with Don Cuervas about not too much yeast and letting it rise slowly.
As for Don Cuervas' not hot-enough oven, a pizza stone could help you out there. I bought one for 25 cents at a garage sale, but you'll probably have to pick one up when you are visiting the US. I don't know if they sell them anywhere in Mexico, even DF.
I wouldn't put smoked salmon on a tomato-based pizza. A pizza bianca or an Alsatian flammekuche (think that is how Alsatians spell it, rikita and hnipp, it isn't standard German) would be better.
My "memories of" pizzas are pretty much all of living and travelling in Italy. The best involve pizzas at little pizzerias in Umbrian hilltowns, looking out at spectacular views, though those may not have been the best pizzas. They also involve friends and a fair bit of vino...
When I lived in England I used to make my own pizza dough. Now in France I make a pissadiere using bought flaky pastry. I put on a lot of onnons cooked down with some tomato sauce, anchovies, a sprinkle of grana padana and black olives.
bazfaz, in your region one says "pissadière" not "pissaladière"? That is a yummy thing.
imec, I live in "La Petite Italie" and there are several pizzerias and food shops that sell dough, but I'm not very happy with any of the doughs - too much yeast. Guess I'm horribly fussy, eh?
I wouldn't put smoked salmon on a tomato-based pizza. A pizza bianca or an Alsatian flammekuche (think that is how Alsatians spell it, rikita and hnipp, it isn't standard German) would be better.
Oh lagatta, I think flammekueche (however its spelled) would be a wonderful base for smoked salmon. My recollection is that it is made up of crème fraîche, carmelized onions and bacon slivers (with some nutmeg, I think?)
imec, I live in "La Petite Italie" and there are several pizzerias and food shops that sell dough, but I'm not very happy with any of the doughs - too much yeast. Guess I'm horribly fussy, eh?
Not at all - I'm fussy as well. This is slow rise dough with very little yeast evident.
Sunday's pizzas - Capiccola and Pepperoni, Shrimp and Sun-dried Tomato and Spicy Chicken...
Tomato sauce, mozzarella and provolone, capiccola, pepperoni salami
The base is brushed with olive oil and then chopped, oil-packed sundried tomatoes are scattered over along with a chiffonade of fresh basil. Mozzarella and provolone, peeled and de-veined shrimp (30 ct) cut into thirds, red onion.
The base is brushed with a mix of tomato sauce and olive oil. Mozzarella and provolone, sauteed chicken thigh meat, red and yellow bell peppers, mushrooms, minced jalapeno, chopped cilantro, sliced grape tomatoes, chopped scallions.
To me, there's just no beating a thin crust pizza napoletana with only a light brushing of marinara, mozzarella di bufala, anchovies, capers and garlic. Any more is less. Prosciutto in place of anchovy is about as far as I want to go off the script, no salmon or pineapple or potato or bacon please.
And I've never had a pizza napoletana outside of the borders of Italy that was worthy of the name.
Look wonderful imec. I have a very small oven but it does cook,bake, very evenly. So,would try for a medium version which would be adequate for us. I prefer a very thin crust, no more than 3 toppings. It's difficult to find decent pizza here. I miss NY pizza. One of the best pizzas I ever ate was in St. Louis.There was a small Italian neighborhood there in the'70's. Need to ask Lola if it's still there.
Hmmmm well a few weeks ago I was out and Little and Mr Star shared a delivered pizza. As we always eat at the table and they ate this out the box on the sofa I think she has become obsessed. If the door buzzer goes in the evening she screams pizza and gets very excited
When we got home from our trip to Wales on Saturday evening she went and sat on the sofa and asked for pizza. As she had been a star in the car for 6.5 hours we called it in. I don’t think I have ever seen such a display of happiness in my life as when that buzzer went. She nearly chewed the delivery man’s arm off.
Looking at those pictures imec, I think I have been inspired to make my own pizza tomorrow…the girl can help but not sure if it will produce the same effect as the man arriving at the door
Looking at those pictures imec, I think I have been inspired to make my own pizza tomorrow…the girl can help but not sure if it will produce the same effect as the man arriving at the door
So next time, save the box, make the pizza and then send Mr. Star out the back door with the pizza in the box and have him ring the front doorbell . Actually the young imecs loved helping - the youngest one (now 10) still does.
Anybody with either a passing or an intense interest in pizza making should check out this forum. There are branches (slices?) for nearly every style of pizza you can think of as well as areas set aside for equipment, ingredients and so on. Some of the posters here are VERY serious about reproducing their favorite pies - particularly in the New York style and Neapolitan style sections.
Funny enough, my partner made Pizza yesterday, he always makes it from scratch. He does a much better job than I do, the dough never seems to come out quite right, when I do it.
Tilly, thanks for the chuckle. I would love to see her little face light up at the sight of a pizza box. It's going to be great to see her amazement and delight as she realizes Mom is producing the treat in her own home.
Okay, I am going to cook my store-bought pizza tonight (since it is taking up too much room in the refrigerator). I think it is mozzarella & mushroom, but I always need to throw chopped onions on top, and I also need to get rid of the rest of my gorgonzola, so that should do it.
As usual, I will discover that I don't really like pizza all that much, at least not as the main meal. In Italy, I didn't mind at all eating a small pizza before the main course.
As usual, I will discover that I don't really like pizza all that much, at least not as the main meal.
Which would be a natural enough discovery when the pizza is the store-bought, frozen variety - even with your extra toppings (lipstick on a pig I'm afraid).
We tend to make individual sized pizzas, so everyone can top their own as they wish. The smaller size also makes getting them on and off the grill a little bit easier.
I dreamed about the Alsatian pizza last night so this morning I got the fixings to make some. I also talked to an Alsatian friend of mine, who told me it can also be made as a dessert, with thinly sliced apples and swiss cheese.
I'm not sure if I will make the flammekueche tonight or tomorrow though because I also dreamed about chicken-fried steak last night.
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Haven't made my own dough in a dogs age as I can get really good dough from a local pizzeria. ![[image]](http://i695.photobucket.com/albums/vv320/imec46/DSC_0364.jpg "[image]")
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. Actually the young imecs loved helping - the youngest one (now 10) still does.
![[image]](http://img.timeinc.net/recipes/i/recipes/ck/01/03/salad-pizza-ck-226397-x.jpg "[image]")
