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Post by Deleted on Apr 26, 2012 8:34:45 GMT
I agree that there is a huge excess of salt in most pizza.
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Post by Don Cuevas on Apr 26, 2012 17:54:39 GMT
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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Post by mich64 on Jun 18, 2012 2:10:03 GMT
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.  |
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Post by Don Cuevas on Jul 10, 2012 19:16:24 GMT
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.   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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Post by htmb on Jul 10, 2012 19:50:23 GMT
Looks delicious!
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Post by Don Cuevas on Jul 11, 2012 10:24:19 GMT
I had two more slices for a late supper.
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Post by Deleted on Jul 11, 2012 11:06:33 GMT
I might even have some for breakfast.
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Post by Deleted on Jul 11, 2012 11:12:33 GMT
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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Post by Don Cuevas on Jul 11, 2012 14:00:06 GMT
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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Post by htmb on Jul 11, 2012 15:58:24 GMT
This would be a good idea for our family crowd. Did you cook your pizzas in a regular oven, Don?
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Post by Kimby on Jul 11, 2012 21:49:14 GMT
Don, will you marry me? (Mr. Kimby won't mind, he likes pizza, too!)
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Post by Don Cuevas on Jul 11, 2012 22:43:31 GMT
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.  The Cuevas at El Racó, Mexico City, June, 2011 for their 43rd anniversary.
But thanks for the offer. |
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Post by Kimby on Jul 12, 2012 3:26:30 GMT
OK, so can I just join your Pizza-of-the-Month club, please?
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Post by Don Cuevas on Jul 12, 2012 20:23:26 GMT
But of course, Kimby. Just travel to Morelia, Michoacán and I'll arrange local transport.
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Post by bixaorellana on Jul 15, 2012 2:52:12 GMT
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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Post by bixaorellana on Jul 15, 2012 4:25:18 GMT
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.  The crust is very, very nice, if I do say so.  |
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Post by lugg on Jul 15, 2012 6:26:01 GMT
I have not had pizza for an age -these all look so delicious I think I might make some later
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Post by hwinpp on Jul 20, 2012 8:29:12 GMT
All those pizzas look superb but don't forget Imec's!  |
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Post by Deleted on Jul 20, 2012 13:30:23 GMT
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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Post by imec on Aug 6, 2012 18:59:10 GMT
Chicken Tikka Pizza (vegetable matter missing on one side to accommodate the boy) and a Pepperoni, Capicolo and Sausage pie.   |
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Post by Deleted on Aug 6, 2012 20:09:42 GMT
You might want to lock the boy in the cellar for the next pizza session.  |
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Post by lagatta on Aug 13, 2012 0:26:09 GMT
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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Post by auntieannie on Aug 14, 2012 11:13:12 GMT
I ordered a goats cheese and pesto pizza at the cinema last night.
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Post by Don Cuevas on Aug 14, 2012 15:12:33 GMT
Annie, when did they start allowing goats in the cinema?  |
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Post by Don Cuevas on Aug 14, 2012 15:14:18 GMT
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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Post by auntieannie on Aug 14, 2012 16:55:09 GMT
ha ha, Senor... they are very open minded here!
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Post by Don Cuevas on Sept 14, 2012 20:58:17 GMT
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:  The mise en place. 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.)  Half and half , chorizo Español and bacon, onion, chile, nopal pizzas. Sweet peppers and purple onion pizza. Pizzas side by side. Great crisp, brown, chewy crust this time. |
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Post by imec on Nov 5, 2012 13:57:09 GMT
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.  Here,s the meat monster baking...  |
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Post by htmb on Nov 5, 2012 14:06:59 GMT
And now I'm slobbering at my desk |
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Post by Deleted on Nov 5, 2012 14:27:49 GMT
I take it that the 'meat monster' was somehow young Mr. Imec's choice?
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