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Old 08-19-2013, 06:35 PM
Apprentice
 
Join Date: Apr 2012
Location: Washington, DC
Posts: 199
Default Recent Pizzas

We've been in the habit of doing pizza on Saturday nights ever since the weather turned nice. Wanted to share a couple of "deluxe" extras on our recent batch.

First, roasting tomatoes for our margheritas:


I literally just had time to set down my oven rake, pick up the camera, take the picture, set down the camera, and pick the oven rake up again to pull them out.

Also, a capicola pizza:


If you have tried capicola on a pizza, you must. It's an Italian cured salume, akin to prosciutto, but made from the boston butt, rather than the ham. The flavor is a delightful cross between prosciutto and pepperoni. It is quite possibly the perfect pizza topping: something about the flavor melds perfectly with the tomato sauce and basil, creating a heavenly combination. Recommended.

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Old 08-20-2013, 07:42 AM
Peasant
 
Join Date: May 2013
Location: Lethbridge
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Default Re: Recent Pizzas

wow....that looks yummy your dough look GREAT. If you do not mind.....could I get your recipe for the dough. Have had my oven for about 1 month, and always looking for a good dough recipe(and any other recipe I can get).......................cheers
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Old 08-20-2013, 07:48 AM
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Default Re: Recent Pizzas

That looks great! Never heard of Capicola-Thanks.

Texman
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Old 09-02-2013, 08:33 AM
lhs lhs is offline
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Default Re: Recent Pizzas

I want to know how you had THREE fully cooked but uneaten pizzas! Did you cook them all at the same time? I have been cooking one at a time, not because the oven wouldn't hold more but because I don't think I could manage it. And even though it is only 2 minutes till the next one, the first one is mostly gone before the next one comes out.
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Old 09-02-2013, 03:29 PM
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Default Re: Recent Pizzas

They look great and it looks like you have the dough nailed. Have to do some searching for Capicola. Nice to see great food like this.
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Old 09-02-2013, 03:33 PM
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Default Re: Recent Pizzas

Great looking pizzas and toppings, Salute!
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Old 09-03-2013, 03:27 AM
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Join Date: Sep 2013
Location: Houston
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Default Re: Recent Pizzas

Awesome looking crust, please help us out with the dough recipe and preparation method/time/technique!
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Old 09-04-2013, 06:30 AM
Apprentice
 
Join Date: Apr 2012
Location: Washington, DC
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Default Re: Recent Pizzas

Quote:
Originally Posted by lhs View Post
I want to know how you had THREE fully cooked but uneaten pizzas! Did you cook them all at the same time? I have been cooking one at a time, not because the oven wouldn't hold more but because I don't think I could manage it. And even though it is only 2 minutes till the next one, the first one is mostly gone before the next one comes out.
I was just cooking for myself, my wife and our almost-three-year-old on this occassion. Makes more sense to finish cooking and then sit down all together. I do cook two at a time, in a staggered fashion. First pizza goes to the back of the oven, then pull it to the front when it's time to rotate, then load the next one to the back, etc.

For those asking about crust, I follow a slightly modified version of Peter Reinharts recipe from Artisan Breads Every Day, which is essentially reproduced here: Classic Pizza Dough, Neo-Neapolitan-Style, though I use less yeast (1 tsp per 5 dough balls) and a bit more olive oil (as much as twice what he calls for). However, I divide and ball the dough and place them in individual lidded containers prior to refrigerating--this makes it much easier to stretch the dough for crusts.
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Old 10-22-2013, 05:55 PM
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Default Re: Recent Pizzas

man those look GREAT.
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Old 12-15-2013, 08:56 AM
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Nice looking pizzas!
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