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  #11  
Old 05-16-2005, 02:10 PM
Robert Musa's Avatar
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made pizza for 36 on saturday. have learned that we still need more organizational skills and also not to mix red wine and margaritas on an empty stomach. but i digress... my new favorite pizza is:

clam with pesto, parm and evoo

also, really good was green apple with mozz and prosciotto

pictures at the bottom of http://www.cpsusa.com/ebay/OvenPilgrimages.htm
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  #12  
Old 05-17-2005, 12:42 AM
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Default Clams in the shell?

Robert,

I can see how the wine-margherita thing could disrupt even a well-oiled production team. How did you do the clams? In the shell or out? Precooked? And what's evoo?

What do you think of a pure Frutti di Mare pizza -- clams, mussels, shrimp and Calamari? My favorite. It's like having pizza and a seafood dinner at the same time. Even the pizza tastes like the clams and mussels.

James
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  #13  
Old 05-17-2005, 01:42 AM
Peasant
 
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Default evoo

James--evoo is extra virgin olive oil. ---Mel
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  #14  
Old 05-17-2005, 10:51 AM
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too much time on hands ...
Attached Thumbnails
Post your favorite pizza recipe here-rray.jpg  
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  #15  
Old 05-17-2005, 02:17 PM
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with respect to the clams, we just used the largest ones we could find in a jar. can you imagine pizza for 36 AND shucking clams...

i made one shrimp (thai seasoning) pizza in the past. i found that i should have precooked the shrimp, because without the pre-cooking they released too much liquid onto the pizza.
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  #16  
Old 05-22-2005, 05:16 AM
Peasant
 
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Oven dried Tomatoes,Black Olives,Goat Cheese and Sweet Vidalia onions drizzled with EVOO and a pinch of sea salt / Oregano.I haven't made this one yet,but I used to get it at a local Pizzeria a few years ago,that has since closed.It is a delicious combination,and will be one of the first coming out of my almost completed Pompeii style oven!
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  #17  
Old 06-13-2005, 01:14 PM
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Join Date: Mar 2005
Location: california
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Default My first Pizza Party And Dough Recipe

Here's a link to photo's of my first pizza party

http://pg.photos.yahoo.com/ph/piomike/album?.dir=7660

Also I found this dough recipe and it is the best I've had.

2 cups bread flour
1 tsp quick rise yeast or 1/2 pack
1 tsp salt
1 tbsp Olive Oil
1 cup warm water

in a food processor with the plastic blade. blend dry ingrediants add oil then turn on and add the water slowly. it is a wet dough. turn out on a floured surface and knead 5-10 times put in a large oiled bowl, rise 2 hours in a warm place. thats it and it is great........
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  #18  
Old 06-17-2005, 08:59 PM
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i think creativity can lead to some amazing pizzas, and i've tried some wierd shit. but i think you can't beat the margherita, or my favorite, the margherita pura. the best sauce comes from black tomatoes, straight from the garden (the spiciest tomato strain i've ever tried), just crushed and salted. add sliced or pressed garlic, plenty (not a drizzle) of olive oil, and fresh basil at the last minute. maybe it's boring, but i think it's classic and unbeatable.
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  #19  
Old 06-20-2005, 06:22 PM
Peasant
 
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What are Black tomatoes.I've never heard of them Paulages?
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  #20  
Old 06-21-2005, 11:22 AM
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that's because all of the amazing heirlooms have all been weeded out of the market, because of irregularities. i can't remember exactly which variety is my favorite---it's either "black prince", "black plum" or just "black." seeds for all three are available through territorial seed company (http://www.territorial-seed.com/stores/1/index.cfm). they could most likely be found at your local farmers market, or maybe i'm just too used to living in the northwest. i used to not like tomatoes actually, when i thought they were all beefsteak style, but i can just sit there and eat these plain all day long.
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