Post your favorite pizza recipe here

[james]

This came from the 10 Speed party. The gal who made it said that her husband's family was from Sicily, and this was a traditional dish. It was good.
James

[maver]

Pizza eaten tonight:
3 Margherita (tomato, mozz, basil, parm regg, garlic, EVOO) pizzas with fresh mozz and a simple tomato sauce (garlic lightly sauteed in olive oil, red pepper flakes, tomatoes and basil)
1 eggplant (precooked chopped eggplant per the August '06 Bruschetta recipes from Sunset) with a small amount of fresh mozz
1 sausage (mild italian crumbled sausage precooked) with fresh mozz and tomato sauce, some thin sliced onion
1 roasted pepper (fresh peppers from our local farmer's market) on tomato sauce, mozz, some thin sliced onion
and from the "Honey, do you think we could make pizza out of this?" department at the farmer's market - 1 chinese brocolli (this was just the greens) sauteed in olive oil with garlic, a tiny amount of fresh mozz and some fresh gratings of parm reggiano - the answer was yes. I was overly full when this came out of the oven but still managed to eat two slices.

[maver]

I can't believe I haven't posted this in the past, but this is just about always everybody's favorite pizza when we have company

Stretch your crust and layer on top in this order-
very thin sliced potato (such as a mandolin), russet works great
Mozz, ideally fresh
garlic, salt (go a bit heavy here, remember the potato absorbs this), pepper
fresh thyme or rosemary
fresh grated romano or parmesan
green onions or thin sliced red or yellow onion
drizzle EVOO.

I've been playing with dough recipes and am really buying in to the merits of autolyse, doing most of the kneeding with a wet dough and adding flour to finish the dough at the end after the gluten is developed, forming the dough balls and using a cool ferment over 1-2 nights with little yeast. I've had success with both unbleached bread flour/cake flour in a 75/25 proportion and a generic unbleached all purpose flour. I placed my first Caputo order with fornobravo today and look forward to learning the difference with this.

I made a huge fire to warm the oven over an hour tonight and had a hearth temp in the high 800's per my IR thermometer when I made my pizza tonight. I think the thermometer could be wrong. I think I got away with the higher hearth temp because I did wait a while for the oven to cool a little. Pizza was under 2", probably about 1 1/2". Only problem with the high hearth temp is it's taking a long time for the temp to drop to bread levels even with coals out of the oven. I'm 1 1/2 hours since we finished pizza and it's still in the mid 600s. My bread will have huge eyes.

Here's some pics from tonight's pizza. First shows the charring on the underside as well as the ability of the crust to fold rather than crack - like Naan with a bit more crisp. Number two shows the thinness of one piece (out of focus) with the last piece of the second potato pizza in the background. The third are my second Margerhita.

Well, I'll go see if the oven is cool enough for bread now

[billrd]

Haven't done a huge number of pizzas since I've had my oven (5 months) but the one that's drawn the most favourable comments is this:
Asian sweet chilli sauce
Sliced banana
Chopped bacon
Shredded Tasty Cheese
Brown Sugar
Cream Cheese
Some chilli flakes if you like it hotter

My son got the idea from a nearby wood fired pizza joint and initially I thought the ingredients wouldn't work together. However it is really good and a family favourite.
It also makes a good stromboli sliced as a starter.

Bill

[Pizza Man]

I usually make a lot of different pizzas when we have a pizza party, but most of the time I start off with a smoked salmon and creme fraiche.

cook the dough until it's cooked competely. Take it out and let it cool a little. spread the creme fraiche on the dough and top with the smoked salmon. sprinkle some chopped chives on top and serve.

[Chris]

The current favorites are:

- Pesto, Goat cheese, prosciutto, and pine nuts

and

- onion confit, bacon, and smoked provolone

While I'm making 9-inch "grownup" pizzas, the kids like the 16-inch peperoni and sausage pizzas.

[RTflorida]

OK Chris......WHO gave you my pesto, goat cheese, prosciutto recipe??

(I also add sauteed onions and mushrooms - in balsamic). Although a strong, hearty tasting pizza, all the flavors come together and are wonderful. As my neighbor says - this is the only way I will ever eat goat cheese again.

[Frances]

This thread seems to have gone to sleep a bit, but having read through it, this one isn't here yet:

Leaks, onion and bacon (with tomatoes, mozarella, parmesan, EVO)

Last summer we were sitting in a restaurant eating this, when suddenly I said "Hey, you know what would be really cool to have in our garden? A pizza oven!"

So yesterday I made it in our own Pizza oven for the first time, and its still a really good combination.

[krosskraft]

My favorite pizza to date (that I have cooked) was a basic pizza Margherita with some homemade jalepeno-and-cheese deer sausage, as well as some artichoke hearts. I grated parmesan, romano, mozzarella, together and then put some fresh mozzarella as well. The spice of the deer sausage was nicely complemented with the artichoke hearts.

[mmmhumous]

Favorite so far (only put ~25 pizzas through so far):

A take on Florentina:

http://www.fornobravo.com/forum/atta...k-image167.jpg

Egg
Tomato Sauce
Mozzerella
Strong Cheddar
Cooked Chicked
Rainbow chard (grren with multi colored stalks - similar to spinnach)