Go Back   Forno Bravo Forum: The Wood-Fired Oven Community > Pizza Quest with Peter Reinhart > Pizza

Like Tree4Likes

Reply
 
LinkBack Thread Tools Display Modes
  #31  
Old 09-12-2005, 10:42 AM
Robert Musa's Avatar
Apprentice
 
Join Date: Mar 2005
Location: Sacramento CA
Posts: 116
Default

saturday was pizza day. damn we're getting good at this. my son nick can now consistently toss a THIN pizza. we tried some new combos.

1. assorted sausage, onion, tomato, tomato sauce, jalapeno and mozz
2. coppa, whole garlic, basil leaves and parm
3. bbq chicken (an old favorite)
4. chicken with basil cream sauce, whole garlic cloves, fresh basil leaves, mozz (this was the best - we're going to try the cream sauce next time with a seafood instead of chicken).

i precooked (fried) the garlic. the more pizza we make, the clearer it is that often the less (volume) you dump on the pizza, the better the pizza tastes. (its just so hard not to load it up though).

edited to add: the first picture shows chicken frying in the oven. using the oven to fry works great. thanks james ...
Attached Thumbnails
Post your favorite pizza recipe here-dsc01683.jpg   Post your favorite pizza recipe here-dsc01684.jpg   Post your favorite pizza recipe here-coppa.jpg   Post your favorite pizza recipe here-dsc01687.jpg   Post your favorite pizza recipe here-dsc01691.jpg  

__________________
my site for our pompeii and tandoor ovens

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

Last edited by Robert Musa; 09-12-2005 at 11:11 AM.
Reply With Quote
  #32  
Old 09-12-2005, 11:20 AM
Bob C's Avatar
Laborer
 
Join Date: Apr 2005
Location: Cheshire, Connecticut
Posts: 93
Default

RM,

pizzas look great and I bet taste even greater!

Two of our favorites:

1. chicken in buffalo wing sauce...I use a local favorite...Archie Moore's...the kids and the wife love it.

2. San Marzano plums just picked from the vine with fresh basil...also just picked, "EVOO" , garlic and fresh mozz.

Yummmmmmmmm!

Bob C
Reply With Quote
  #33  
Old 12-12-2005, 03:46 PM
Serf
 
Join Date: Jul 2005
Location: Temecula CA
Posts: 10
Default Mexican Pizza

I marinate sliced jalapenos in EVOO and minced garlic the day before. On pizza day I drizel EVOO on the dough, add some celantro and oregeno, shreded pork, some mexican ricotta cheese, and a generous ammount of maranated jalepenos. I go easy on the topings ( other than the peppers )
Reply With Quote
  #34  
Old 12-14-2005, 09:04 AM
aikitarik's Avatar
Apprentice
 
Join Date: Jul 2005
Location: Santa Cruz, CA
Posts: 107
Default Favorite!?

How can there be only one?

Here are 3 that we had a week or so ago...

I started by mixing crushed garlic and chopped rosemary with olive oil and allowing it to steep while the pizza dough was rising.

I also made a pizza sauce by whizzing up a large can of San Marzano's (fresh season is over here) with my stick blender and then simmering them for 15 minutes with herbs and spices.

Then...

From left to right...

1. The rosemary-garlic EVO, ricotta cheese, spinach. Think there was another similar to it that had goat cheese instead of ricotta

2. The pizza sauce, some bufala mozzerella (yes, we can get it locally), yellow bell pepper.

3. My personal favorite of this batch... the rosemary-garlic EVO, paper thin slices of lemon, crunchy sea salt, and more of the rosemary-garlic EVO on top. We did 2 of these.

We also did a margherta with the pizza sauce, bufala mozzerella and basil, but it didn't last long enough to take a pic of.

MMMmmm

The pizza's in this pic were actually done in a cooling oven because we were actually done eating and wanted to simply use up the ingredients and dough. They made great breakfasts and lunches later.

I also learned how to screw up flipping pizzas and turned someones pepperoni pizza into a calzone (still tasted good). I think we made 12 pizzas that weekend for family only. Yummy!
Attached Thumbnails
Post your favorite pizza recipe here-dsc_0003.jpg  
__________________
--
Tarik
Reply With Quote
  #35  
Old 12-15-2005, 12:41 PM
sssmasi's Avatar
Serf
 
Join Date: Dec 2005
Location: Canada - Vancouver, British Columbia
Posts: 23
Default

Quote:
Originally Posted by paulages
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.
I couldnt agree more. The simple pizzas may seem boring but i believe they are the most difficult to make. Lots of toppings can mask some undesireable flavours that you may have somehow created in your production process. I can't wait to go back to Sicily to order a pizza margherita from a small family owned pizzeria on the hilltops of Cefalu. That was the pizza that inspired me to start making my own.
__________________
Pizza is not food... it is art.
Reply With Quote
  #36  
Old 02-28-2006, 08:42 AM
Robert Musa's Avatar
Apprentice
 
Join Date: Mar 2005
Location: Sacramento CA
Posts: 116
Default

basil, motz, pasta sauce, and coppa.

i find with thin fatty meats like coppa and prosciotto, it's best to put the meat on when the pizza is half way thru cooking. also, as a general rule, (imho) it seems that leafy stuff like basil and spinach should always be placed in the bottom layer.

__________________
my site for our pompeii and tandoor ovens

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #37  
Old 05-10-2006, 11:53 AM
Serf
 
Join Date: May 2006
Posts: 6
Default

As a pizza connoisseur, I have a few faves. My latest experimenting (although I make it a general rule never to write down ingredients unless it is absolutely required at a later dining) has been to put thinly sliced shreds of onion and garlic under the pizza (I don't have a brick oven yet, but I bet it'll be more delish then), and then sprinkle some on the crust of the pizza so that it caramelizes, and I like to add Oregano to the pizza dough, along with some Parmesean cheese. It adds an extra kick of flavor, and takes the thin crust pizza beyond the notch of just a "thin" pizza.

Haven't tried using chicken, but I did use pre-cooked shrimp once and I do agree that they're awesome with the tomato sauce.
Reply With Quote
  #38  
Old 05-10-2006, 04:24 PM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default

I've started throwing fresh arugola on a margherita pizza right after it comes out of the oven. More EVO on that, and you eat the pizza with a fork.

I'm not sure I like cooked greens on my pizza.
James
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #39  
Old 05-11-2006, 12:25 PM
Ryan's Avatar
Laborer
 
Join Date: Apr 2006
Location: Hawaii
Posts: 72
Default Favorite Pizza

I have 2 favorites. My wife does not like whole tomatoes so I always make her a pesto pizza. I take garlic and pine nuts that have been toasted first. Then I put in the blender with fresh basil and olive oil and salt. Use the pesto as a base on the dough. Then sprinkle assorted cheeses. After about 4 minutes smear on some ricotta.

I also make a white pizza. I put minced garlic, fresh chopped basil, salt, fresh roma tomatoes (diced) and olive oil. Put this in a container and let marinate for at least 1-2 hours. Then I put the cheese on the dough first. Then I put the mixture on top. It is so good! Sometimes I add oregano depending on the mood.

Thanks,

Ryan
Reply With Quote
  #40  
Old 05-14-2006, 01:04 PM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Portabello mushroom and gorgonzola

White pizza with slices of the big portabello mushrooms, blue cheese and a good dose of EVO. Either gorgonzola or roquefort. Tangy and the hot oven just cooks the mushrooms through.
James
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On



All times are GMT -7. The time now is 11:53 PM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC