Norway you say? Are you relocating or taking a vacation?
What's in your (PIZZA) oven?
- Thread starter Evan B
- Start date
DanielOcean
Fart! : )
I could not decide whether to post in humor or this thread.
It's the Chaos method of rolling pizza dough out! I can't say it was created by me, but I do a good job at it!
Where's the Canadian Bacon? Oh yeah, it can't make it into the USA anymore.... there you go! Or is it their you go! Asking for DanielOcean!
I'm telling you, roast it in the oven, then blend it up into a sauce and dab bits of it all over your pie.
I'm doing Detroits tonight, and tonight, I AM ACTUALLY MAKING DETROITS. Not only do I have square, blue steel pans, I have brick cheese courtesy of @albula. I'm even having some of the most discerning palettes in all of the metro pdx area over: My kids 7 and 4 year old friends.
I'm also doing pan pizzas. They're Gresham pizzas which are like Sicilian but have round corners.
These were done indoors. I'll do them outside too, but they are done at a lower temp so I will just do them outside if I'm also doing neopolitans. I'll get the Sicilians done before taking the temp up to the neopolitan range.
This next Sunday I'm doing just neopolitans. No Sicilian happening that day. Will be my first time since like last October or so skipping the Sicilians.
I took a shot at making my first pizza the other night, but I think I cheated. I sort of built it from a kit. I bought a Winco crust, and little clear plastic coffins of sauce, Italian sausage nuggets, cheese blend, pepperoni, and crumbled bacon. (Not Canadian bacon, just regular breakfast stuff.) I sliced my own onion and shredded some Romano. Amping up the sauce with some basil worked well. The surprise, though, was the bacon. I'd never had it on pizza before and it was GREAT! This was pretty good eating.
no...
Besides eating raw, I only like pineapple in sweet & sour spare ribs and grilled after cutting into spears and sprinkling ground allspice...
Last night's menu:
Pizza 1: Margherita: Fresh mozzarella, roma tomatoes and basil
Pizza 2: Fresh mozzarella, gorgonzola, ricotta, parmesan, figs, caramelized onions
Pizza 3: Fresh mozzarella, parmesan, pineapple, candied jalapenos, sliced hot capicola, hot honey
Pizza 4: "Chinizza:" Sauce = my pizza sauce + hoisin + black bean chilli oil, light on the mozzarella, braised pork belly, chinese broccoli
Pizza #4 please...
That one is by far my most requested by anyone who's been over for pizza.
Made Detroits last night and it was the first time I’ve ever used Wisconsin Brick Cheese (and my first time eating it for that matter). Traditionally I use Tillamook low moisture mozzarella and while it does make good pizza, I like to at least try the “traditional” way before I go experimenting. Let me say this, the brick cheese is damn good. Compared to the Mozzarella, the brick cheese gives off a more buttery, rich flavor. Compared, I’d call the Mozzarella a cleaner flavor, letting the toppings standout vs feeling like a topping in of itself. I didn’t take a photo, but I attempted to top it “correctly”, ie, chopped the cheese into cubes—although, I have a feeling I didn’t quite use as much as shops would in Detroit.
I’m pretty boring in terms of my Detroit pies. Meaning, I don’t really experiment with toppings like my Neapolitan-ish pies. We’ve found that these combos just work so damn well that we keep it simple. I make 3x 8x10 pies. One basic cheese for my kid, 1 pepperoni (with buffalo style spicy cup and char pepperoni) and a lemon marinated kale, shallot, pine nut and tallegio.
10 out of 10, no notes.
Thank you @albula
I’m pretty boring in terms of my Detroit pies. Meaning, I don’t really experiment with toppings like my Neapolitan-ish pies. We’ve found that these combos just work so damn well that we keep it simple. I make 3x 8x10 pies. One basic cheese for my kid, 1 pepperoni (with buffalo style spicy cup and char pepperoni) and a lemon marinated kale, shallot, pine nut and tallegio.
10 out of 10, no notes.
Thank you @albula
