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Easy home-made pizza (with picture). Eat your heart out.
First, here are the results (broadband/DSL recommended):
http://i10.tinypic.com/2eklx6f.jpg The pizza peel is also homemade. I made it from scrap wood and coated in shellac. I have it for about 10 years. Dough for a 13"-15" pizza 3/4 cups of water. 1/2 tsp yeast 1/2 tsp sugar (sucrose) about 2 cups of KA white flour. Add yeast and sugar to warm water to dissolve. I use a cuisinart to knead the dough. The dough should be just slightly sticky. Let dough rise is a slightly oily pot for about and hour or two. Preheat oven to 550 degrees with pizza stone in oven. I use Tuttorosso crushed tomatoes with basil for the pizza sauce. I found it a lot less expensive (about $1 per 28oz can) and much better tasting than commerical "pizza" sauce. I use Sargento mozzarella & provolone. Every now and then my supermarket has them on sale for half price so I stock on them. I roll the dough on a lightly dusted pizza peel. I measure the dough out for my pizza stone; a 14" stone bought from Bed & Bath for $15. I wish I still had my commercial oven where I used to make 20" pizzas. Add a little oregano and or garlic powder to the top of the cheese. Slide the pizza onto heated stone in oven. Carefully watch the pizza. It can go from delicious to burned in a few minutes. When the bottom the crust is slightly brown, I remove the pizza. My pizza costs me about $2 to $3 and we greatly prefer it to the local salty greasy "pizza". If we were in NYC, then that would be another matter. |
Easy home-made pizza (with picture). Eat your heart out.
"John" > ha scritto nel messaggio ... > First, here are the results (broadband/DSL recommended): > > http://i10.tinypic.com/2eklx6f.jpg Gnam Gnam! It seems very good! thank you for this pic! -- Merry Christmas Pandora -------------------------------------- > > The pizza peel is also homemade. I made it from scrap wood and coated in > shellac. I have it for about 10 years. > > Dough for a 13"-15" pizza > > 3/4 cups of water. > 1/2 tsp yeast > 1/2 tsp sugar (sucrose) > about 2 cups of KA white flour. > > Add yeast and sugar to warm water to dissolve. > > I use a cuisinart to knead the dough. The dough should be just slightly > sticky. > > Let dough rise is a slightly oily pot for about and hour or two. > > Preheat oven to 550 degrees with pizza stone in oven. > > I use Tuttorosso crushed tomatoes with basil for the pizza sauce. I found > it a lot less expensive (about $1 per 28oz can) and much better tasting > than commerical "pizza" sauce. > > I use Sargento mozzarella & provolone. Every now and then my supermarket > has them on sale for half price so I stock on them. > > I roll the dough on a lightly dusted pizza peel. I measure the dough out > for my pizza stone; a 14" stone bought from Bed & Bath for $15. I wish I > still had my commercial oven where I used to make 20" pizzas. > > Add a little oregano and or garlic powder to the top of the cheese. > > Slide the pizza onto heated stone in oven. > > Carefully watch the pizza. It can go from delicious to burned in a few > minutes. When the bottom the crust is slightly brown, I remove the pizza. > > My pizza costs me about $2 to $3 and we greatly prefer it to the local > salty greasy "pizza". If we were in NYC, then that would be another > matter. > |
Easy home-made pizza (with picture). Eat your heart out.
"John" > wrote in message ... > First, here are the results (broadband/DSL recommended): > > http://i10.tinypic.com/2eklx6f.jpg > > The pizza peel is also homemade. I made it from scrap wood and coated in > shellac. I have it for about 10 years. > > Dough for a 13"-15" pizza > > 3/4 cups of water. > 1/2 tsp yeast > 1/2 tsp sugar (sucrose) > about 2 cups of KA white flour. > > Add yeast and sugar to warm water to dissolve. > > I use a cuisinart to knead the dough. The dough should be just slightly > sticky. > > Let dough rise is a slightly oily pot for about and hour or two. > > Preheat oven to 550 degrees with pizza stone in oven. > > I use Tuttorosso crushed tomatoes with basil for the pizza sauce. I found > it a lot less expensive (about $1 per 28oz can) and much better tasting > than commerical "pizza" sauce. > > I use Sargento mozzarella & provolone. Every now and then my supermarket > has them on sale for half price so I stock on them. > > I roll the dough on a lightly dusted pizza peel. I measure the dough out > for my pizza stone; a 14" stone bought from Bed & Bath for $15. I wish I > still had my commercial oven where I used to make 20" pizzas. > > Add a little oregano and or garlic powder to the top of the cheese. > > Slide the pizza onto heated stone in oven. > > Carefully watch the pizza. It can go from delicious to burned in a few > minutes. When the bottom the crust is slightly brown, I remove the pizza. > > My pizza costs me about $2 to $3 and we greatly prefer it to the local > salty greasy "pizza". If we were in NYC, then that would be another > matter. > Your picture looks very nice. Some time ago a breadmaker friend told me not to roll pizza dough, but to stretch it by hand, coupled with the occasional toss into the air. I started doing this and I not do it routinely. The finished crust has an airy delicacy at the edges, and somehow the bottom remains crispier than the rolled. I'm guessing you are rising for a long time with only 1/2 tsp yeast. I've been doing what you do with sauce for some time. Trader Jose's has 28oz Roma tomatoes for about a buck a can. Process it, season it, and that's it. Some time ago the San Francisco Chronicle had a taste test on canned tomatoes, and Trader Joe's won, over other very expensive ones. Making pizza is a mental illness, albeit an enjoyable one. Kent |
Easy home-made pizza (with picture). Eat your heart out.
John wrote:
> > My pizza costs me about $2 to $3 and we greatly prefer it to the local > salty greasy "pizza". If we were in NYC, then that would be another matter. > John, I'm a Jersey Girl living in way-the-heck-south Texas, about 15 miles from the Gulf of Mexico and 6 miles from the Rio Grande, the border with the country of Mexico. Finding decent pizza here is impossible. Prior to settling here, we lived and traveled in our RVs for 9 years. We never found pizza comparable to the Northeast. I make my own pizza, too. My recipe is pretty much the same as yours. I use the Cuisineart to mix the dough, too. It is definitely worth the wait for the dough to rise. Those who don't know *real* pizza aren't missing anything and will eat "corporate" pizza and think it's just fine. I make my sauce from tomato puree. The only prepared pizza sauce that is a little palatable is Ragu Pizza Quick. I also use Sargento's cheeses because there isn't much choice here in Mexico Texas. I freshly grate Parmasano Reggiano and Locatelli Romano on top of the mozzarella. Local groceries do carry the good imported cheeses as does Sam's Club. -- Janet Wilder Bad spelling. Bad punctuation Good Friends. Good Life |
Easy home-made pizza (with picture). Eat your heart out.
John wrote: > First, here are the results (broadband/DSL recommended): > > http://i10.tinypic.com/2eklx6f.jpg Sigh. John, hon. If you are going to post a photo of a pizza in this newsgroup you have to follow the Cabal-approved format. The header should merely read "I made a pizza". HTH and HAND, -L. |
Easy home-made pizza (with picture). Eat your heart out.
It looks scrumptious. What kind of King Arthur flour did you use?
I recently tried some of their Italian-Style Flour for a pizza. It makes a much "looser" dough. A bit harder to control than one made from all-purpose or bread flour. Do you place your stone on the bottom of your oven? In a smaller oven, I place pizza, on a metal pan, directly onto the bottom. |
Easy home-made pizza (with picture). Eat your heart out.
John wrote: > First, here are the results (broadband/DSL recommended): > > http://i10.tinypic.com/2eklx6f.jpg <snip> That pizza looks yummy!! Your peel also looks professional and you hand made it?!? I see you obtained good results from rolling your dough. I normally pinch the crust out then stretch it. Sometimes i will spin it in the air too because it gives a nice round crust. Always i stretch the center with my knuckles to thin it out. Then i let it rise for a few minutes, this combined with oven spring gives just a thick enough crust to be both chewy and crispy. |
Easy home-made pizza (with picture). Eat your heart out.
John wrote: <snip> Another post was started by someone claiming your pizza was dull...in his opinion. Disregard those ranting comments, your pizza is not dull and it looks better than most of my attempts. Im not sure why he felt the urge to start a new thread just to claim yours was dull and then link to his own. Others stepped in and supported you. |
Easy home-made pizza (with picture). Eat your heart out.
At the risk of sounding stupid, what is "KA white flour?"
Cindy "John" > wrote in message ... > First, here are the results (broadband/DSL recommended): > > http://i10.tinypic.com/2eklx6f.jpg > > The pizza peel is also homemade. I made it from scrap wood and coated in > shellac. I have it for about 10 years. > > Dough for a 13"-15" pizza > > 3/4 cups of water. > 1/2 tsp yeast > 1/2 tsp sugar (sucrose) > about 2 cups of KA white flour. > > Add yeast and sugar to warm water to dissolve. > > I use a cuisinart to knead the dough. The dough should be just slightly > sticky. > > Let dough rise is a slightly oily pot for about and hour or two. > > Preheat oven to 550 degrees with pizza stone in oven. > > I use Tuttorosso crushed tomatoes with basil for the pizza sauce. I > found it a lot less expensive (about $1 per 28oz can) and much better > tasting than commerical "pizza" sauce. > > I use Sargento mozzarella & provolone. Every now and then my supermarket > has them on sale for half price so I stock on them. > > I roll the dough on a lightly dusted pizza peel. I measure the dough > out for my pizza stone; a 14" stone bought from Bed & Bath for $15. I > wish I still had my commercial oven where I used to make 20" pizzas. > > Add a little oregano and or garlic powder to the top of the cheese. > > Slide the pizza onto heated stone in oven. > > Carefully watch the pizza. It can go from delicious to burned in a few > minutes. When the bottom the crust is slightly brown, I remove the pizza. > > My pizza costs me about $2 to $3 and we greatly prefer it to the local > salty greasy "pizza". If we were in NYC, then that would be another matter. > |
Easy home-made pizza (with picture). Eat your heart out.
Cindy wrote: > At the risk of sounding stupid, what is "KA white flour?" > Cindy King Arthur Flour - http://www.kingarthurflour.com/ ...fred |
Easy home-made pizza (with picture). Eat your heart out.
On Sat, 10 Feb 2007 10:05:05 -0600, Alan wrote:
>As anyone who cooks much knows, making pizza is very easy! > >On Sat, 16 Dec 2006 10:46:44 -0500, John > >wrote: Well, much easier than thinking, anyway, since it took you almost two months to comment on this thread, and inanity is the best you could do. -- Larry |
Easy home-made pizza (with picture). Eat your heart out.
[bunch of fake newsgroups snipped]
<Alan> wrote: > As anyone who cooks much knows, making pizza is very easy! Nonsense. Anyone who knows anything at all about real, as distinct from any imitation, pizza, also knows that it is all but impossible to make it at home, lacking the necessary wood-fired oven with its very high temperatures and the very particular skills required to form and bake anything even resembling the real thing. It is not accidental that real pizzaiolos in Italy earn quite as much as a chef of a very respected full-scale restaurant. That is why a pizza in a serious Italian pizzeria costs so much, in spite of the low-costs materials required to make it - the high salary of the pizzaiolo makes it impossible to price it any lower. Ever been in Italy? Ever seen how real pizza is made? A generic flat-bread pie, is, on the the other hand, very easy to make indeed. Victor |
Easy home-made pizza (with picture). Eat your heart out.
<Alan> wrote:
> Have a pizza stone in your oven. > > Turn the oven on high before you start assembling the crust > and the ingredients, so that stone is HOT before you put the > pizza on it. Nonsense. You can fill your oven full of stones and rocks and it still won't be anywhere near 485°C (905°F) required to make traditional pizza. And I will bet anything that, if you lack years of practice with a real pizzaiolo, you won't be able to make anything even resembling traditional pizza crust which is always stretched by hand (no rolling pin is ever used) and which should be no thicker than 0.3 cm (0.12 in) in the centre and 1-2 cm (0.4-0.8 in) at the edges, with the pizza never exceeding 35 cm (14 in) in diameter. The baking time should not exceed 90 seconds. The baked pizza should still remains so elastic that it can be rolled into a tube. You can read all about it and more in Gazetta Ufficiale of 24th May, 2004. Easy, indeed! Victor |
Easy home-made pizza (with picture). Eat your heart out.
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Easy home-made pizza (with picture). Eat your heart out.
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Easy home-made pizza (with picture). Eat your heart out.
A month and two days equals "almost two months?"
Sure hope you use a timer for cooking.... pltrgyst wrote: > On Sat, 10 Feb 2007 10:05:05 -0600, Alan wrote: > >> As anyone who cooks much knows, making pizza is very easy! >> >> On Sat, 16 Dec 2006 10:46:44 -0500, John > >> wrote: > > Well, much easier than thinking, anyway, since it took you almost two months to > comment on this thread, and inanity is the best you could do. > > -- Larry |
Easy home-made pizza (with picture). Eat your heart out.
On Feb 11, 6:51 pm, Dan Abel > wrote:
> In article >, > (Victor Sack) wrote: > > > <Alan> wrote: > > > > Have a pizza stone in your oven. > > > > Turn the oven on high before you start assembling the crust > > > and the ingredients, so that stone is HOT before you put the > > > pizza on it. > > > Nonsense. > > > You can fill your oven full of stones and rocks and it still won't be > > anywhere near 485°C (905°F) required to make traditional pizza. > > We just eat fake pizza. Works for us. My mother was shown how to make pizza by an Italian. It is the opposite of how pizza is made in the U.S. First the crust is coated with olive oil. The meat, mushrooms, and other "filling" ingrediants are placed on the pizza crust. Cheese goes on next. Then tomato sauce on top. The main difference is that the crust does not get soggy with the tomato sauce; the cheese melts to form a type of top crust; and the "filling" being under the melted cheese does not get overcooked and dried out. Have any of you had or seen pizza done like this. Having grown up on it, I find traditional pizza inferior. |
Easy home-made pizza (with picture). Eat your heart out.
56 days is just a smidge more than one month and two days. Sure hope you use
someone else's brain for counting eggs... -- Larry On Mon, 12 Feb 2007 01:14:51 -0600, Christine > wrote: >A month and two days equals "almost two months?" > >Sure hope you use a timer for cooking.... > >pltrgyst wrote: >> On Sat, 10 Feb 2007 10:05:05 -0600, Alan wrote: >> >>> As anyone who cooks much knows, making pizza is very easy! >>> >>> On Sat, 16 Dec 2006 10:46:44 -0500, John > >>> wrote: >> >> Well, much easier than thinking, anyway, since it took you almost two months to >> comment on this thread, and inanity is the best you could do. >> >> -- Larry |
Easy home-made pizza (with picture). Eat your heart out.
On 11 Feb 2007 23:44:30 -0800, "Shadowdog" > wrote:
>My mother was shown how to make pizza by an Italian. It is the >opposite of how pizza is made in the U.S. First the crust is coated >with olive oil. The meat, mushrooms, and other "filling" ingrediants >are placed on the pizza crust. Cheese goes on next. Then tomato >sauce on top. The main difference is that the crust does not get >soggy with the tomato sauce; the cheese melts to form a type of top >crust; and the "filling" being under the melted cheese does not get >overcooked and dried out. Have any of you had or seen pizza done >like this. Yeah, that's how Pizza Slut does it. And that's not how it's done in Naples, supposedly the home of pizza. I oil the crust (especially when grilling pizza), then add sauce, etc. The oil prevents the crust from absorbing the sauce. -- Larry |
Easy home-made pizza (with picture). Eat your heart out.
The best pizza dough I have ever used is the simplest, it's based on a dough
made for baguettes but it also works incredibly well for pizza. It is called 'PAIN a l'ANCIENNE' and I orignally found it in a book called "the bread Bakers Apprentice"...a great book BTW. It's a very simple flour, water, salt and yeast dough but with a twist, it's mixed cold and fermented cold first to let some enzyme magic take place first. The flavor is much improved by this method. King Arthur Bread flour works best but plain old Pillsbury All Purpose isn't bad either and when I bake 6 pizzas for a bunch of my kid's friends they get the .89 cents a bag pillsbury stuff and love it. I found a copy of this recipe online with google so here is a link http://www.shaboomskitchen.com/archi...lancienne.html I make my pizza 15 inches round and as thin as I can make it, by hand, no rolling pin. I heat the oven with a stone or tiles to 550 for about 45 minutes, then build the pizza on parchment paper, peel it onto the stone, after 5 minutes I take it out with the peel, turn it 180 degrees and remove the parchment and slide it right onto the stone, and it's done in 7 more minutes, for a total of 12 minutes. Using the parchment lets me skip throwing semolina or cornmeal all over the oven.This gives a nice dark, crispy crust, if you want it lighter and chewier try 10-11 minutes, my wife prefers it that way. Let the stone reheat 10 minutes at least between pies. -- Mike S. "Mike H" > wrote in message 9.130... > Alan wrote in > : > >> As anyone who cooks much knows, making pizza is very easy! > > But making a GOOD one isn't always so. Gotta do it right ;) > >> I've used a Betty Crocker recipe for years, and don't worry >> about brand-name tomatoes, etc. etc. etc. > > Brand names can make a difference tho, for example, the use of King > Arthur AP Flour makes a difference in the final texture of the dough due > to the higher than normal AP protien levels. > > THat said, I'm lazy, I just keep pouches of either Wal-Mart brand or > Martha White brand dough mix on hand, and put it together when I need it. > Tho now that I thursdays off, and friday is our Pizza day, I"ll likely > move to scratch dough. |
Easy home-made pizza (with picture). Eat your heart out.
<Alan> wrote:
> Well, be a snob if you want to, that's your right. You might want to check a good dictionary for a definition of 'snob'. You might be surprised. > However, a person can make DELICIOUS pizza quickly and > easily -- in a non-snobby way. You do not have to get defensive if you do not know the differences between diffrently prepared foods or are unable to appreciate them. To anyone who had pizza made by a master pizzaiolo in a good Italian, especially Neapolitan, pizzeria, the differences to anything else is immediately apparent. It is akin to comparing foie gras to chopped liver. Pizza is not, nor has it ever been, a home-made dish. Anything made at home in the way of pizza is but a pale imitation, however tasty in itself. In Italy, pasta has always been associated with home and family; pizza, on the other hand, has always been associated with a mistress or a lover, something to go out to eat, in more way than one. Pizza is a very traditional dish, taken very seriously in Italy, and making it in a non-traditional way renders it not a pizza. Here is how traditional pizza is supposed to be made - it is all but impossible to reproduce this at home, lacking a commercial-grade wood-fired oven. <http://www.pizzanapoletana.org/images/file/disciplinare_stg_eng.pdf>. Victor |
Easy home-made pizza (with picture). Eat your heart out.
Dan Abel wrote:
> In article >, > (Victor Sack) wrote: > >> <Alan> wrote: >> >>> Have a pizza stone in your oven. >>> >>> Turn the oven on high before you start assembling the crust >>> and the ingredients, so that stone is HOT before you put the >>> pizza on it. >> Nonsense. >> >> You can fill your oven full of stones and rocks and it still won't be >> anywhere near 485°C (905°F) required to make traditional pizza. > > > We just eat fake pizza. Works for us. Better still, have a cheese quiche. MUCH tastier and no requirement for rocks, stones etc <g> -- Bruce Fletcher Stronsay, Orkney <www.stronsay.co.uk/claremont> |
Easy home-made pizza (with picture). Eat your heart out.
-- in a non-snobby way. > > You do not have to get defensive if you do not know the differences > between diffrently prepared foods or are unable to appreciate them. To > anyone who had pizza made by a master pizzaiolo in a good Italian, > especially Neapolitan, pizzeria, the differences to anything else is > immediately apparent. It is akin to comparing foie gras to chopped > liver. Pizza is not, nor has it ever been, a home-made dish. Anything > made at home in the way of pizza is but a pale imitation, however tasty > in itself. In Italy, pasta has always been associated with home and > family; pizza, on the other hand, has always been associated with a > mistress or a lover, something to go out to eat, in more way than one. > > Pizza is a very traditional dish, taken very seriously in Italy, and > making it in a non-traditional way renders it not a pizza. Here is how > traditional pizza is supposed to be made - it is all but impossible to > reproduce this at home, lacking a commercial-grade wood-fired oven. > <http://www.pizzanapoletana.org/images/file/disciplinare_stg_eng.pdf>. > > Victor > What would you then call a "DiGorno" frozen pizza or maybe a "red baron" frozen pizza? |
Easy home-made pizza (with picture). Eat your heart out.
On Mon, 12 Feb 2007, Victor Sack wrote:
> > However, a person can make DELICIOUS pizza quickly and > > easily -- in a non-snobby way. > > Pizza is a very traditional dish, taken very seriously in Italy, and > making it in a non-traditional way renders it not a pizza. Here is how > traditional pizza is supposed to be made - it is all but impossible to > reproduce this at home, lacking a commercial-grade wood-fired oven. > <http://www.pizzanapoletana.org/images/file/disciplinare_stg_eng.pdf>. > > Victor Well, hell, Victor - that's the whole problem: Semantics! Nobody here ever claimed to make "Pizza Napoletana STG". That's a great whitepaper and defense of a particular, jealously guarded style, but it is not the be-all and end-all definition of "pizza"... Dave |
Easy home-made pizza (with picture). Eat your heart out.
Dave Bell > wrote:
> On Mon, 12 Feb 2007, Victor Sack wrote: > > > <http://www.pizzanapoletana.org/images/file/disciplinare_stg_eng.pdf>. > > Well, hell, Victor - that's the whole problem: Semantics! > > Nobody here ever claimed to make "Pizza Napoletana STG". Ah, but the name and designation are actually incidental - it is just the traditional way of making pizza that is being codified in the paper. > That's a great whitepaper and defense of a particular, jealously guarded > style, but it is not the be-all and end-all definition of "pizza"... And I think it is just that. It is the original pizza and everything else claiming that name has to at least strive to come close, otherwise calling it a pizza would be ridiculous. Of course, it is semantics - as everything ultimately is, but calling things by their particular names facilitates communication. Somewhere the line has to be drawn to make oneself understood at all. And we did discuss these things "here", i.e. on rfc, before. People defended the Chicago style deep-dish pizza as having a right to the name, too, yet not very much makes it similar to the original pizza. People called it pizza to capitalise on the familiar name, that is all. Otherwise, the names of some other flatbreads could be used with the same justification, such as, for example, those of the Ligurian focaccia, the Romagnola piadina, the Calabrian pitta, a large crostino, the Turkish lahmaçun and, come to think of it, the Ethiopian injera. Many, maybe most, so-called pizzas, home-made and otherwise, have probably more in common with one or more of these flatbreads than with the original pizza. Or is "pizza" supposed to replace generic "flatbread"? On the other hand, there are certainly pizzas made similarly enough to the original that do deserve the name, the prime example being the New York style pizza, which, if made traditionally and with traditional ingredients, is very similar indeed to the original pizza, the main difference being size - the New York pizza is often rather larger in diameter. Victor |
Easy home-made pizza (with picture). Eat your heart out.
Roughrider50 > wrote:
> What would you then call a "DiGorno" frozen pizza or maybe a "red baron" > frozen pizza? Never tried them... are they are any better than other frozen "pizzas"? If not, I'd call 'em a perversion. That said, I do buy frozen "pizzas" on occasion, I just do not expect them to be similar to real pizzas in any way. Victor |
Easy home-made pizza (with picture). Eat your heart out.
"Victor Sack" > wrote in message . .. > Roughrider50 > wrote: > >> What would you then call a "DiGorno" frozen pizza or maybe a "red baron" >> frozen pizza? > > Never tried them... are they are any better than other frozen "pizzas"? > If not, I'd call 'em a perversion. That said, I do buy frozen "pizzas" > on occasion, I just do not expect them to be similar to real pizzas in > any way. > > Victor I've heard of them being called a lot of things, but "perversion" is a new one. Actually DiGorno isn't too bad for a frozen pizza. Its the only kind I buy. Outside of costing a little more than the other frozen pizzas their pretty close to what we get at pizza parlors here in town. |
Easy home-made pizza (with picture). Eat your heart out.
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Easy home-made pizza (with picture). Eat your heart out.
On Dec 16 2006, 10:39 am, "Pandora" > wrote:
> "John" > ha scritto nel messaggionews:458414d7$0$7063$4c368faf@roadrunner. com... > > > First, here are the results (broadband/DSL recommended): > > >http://i10.tinypic.com/2eklx6f.jpg > > Gnam Gnam! It seems very good! > > thank you for this pic! > > -- > Merry Christmas > Pandora > -------------------------------------- > > > > > > > The pizza peel is also homemade. I made it from scrap wood and coated in > > shellac. I have it for about 10 years. > > > Dough for a 13"-15" pizza > > > 3/4 cups of water. > > 1/2 tsp yeast > > 1/2 tsp sugar (sucrose) > > about 2 cups of KA white flour. > > > Add yeast and sugar to warm water to dissolve. > > > I use a cuisinart to knead the dough. The dough should be just slightly > > sticky. > > > Let dough rise is a slightly oily pot for about and hour or two. > > > Preheat oven to 550 degrees with pizza stone in oven. > > > I use Tuttorosso crushed tomatoes with basil for the pizza sauce. I found > > it a lot less expensive (about $1 per 28oz can) and much better tasting > > than commerical "pizza" sauce. > > > I use Sargento mozzarella & provolone. Every now and then my supermarket > > has them on sale for half price so I stock on them. > > > I roll the dough on a lightly dusted pizza peel. I measure the dough out > > for my pizza stone; a 14" stone bought from Bed & Bath for $15. I wish I > > still had my commercial oven where I used to make 20" pizzas. > > > Add a little oregano and or garlic powder to the top of the cheese. > > > Slide the pizza onto heated stone in oven. > > > Carefully watch the pizza. It can go from delicious to burned in a few > > minutes. When the bottom the crust is slightly brown, I remove the pizza. > > > My pizza costs me about $2 to $3 and we greatly prefer it to the local > > salty greasy "pizza". If we were in NYC, then that would be another > > matter.- Hide quoted text - > > - Show quoted text - damn that looks good! |
Easy home-made pizza (with picture). Eat your heart out.
damn that looks good! |
Easy home-made pizza (with picture). Eat your heart out.
pltrgyst > wrote:
> No, it renders it not an official Neapolitan pizza. Period. It's just > another EU protected name and concept, like AOCs. Did you read my reply to Dave Bell? I seem to have managed to reply to every argument of yours in advance, too. > BTW, there's an awful lot of crap pizza in Naples these days. I'd say NYC is > more consistent, so long as you ignore any Chicago or deep-dish wanna-bes. Ah, but we are arguing about what is and what isn't pizza, not about its quality in various locations. Why is a Chicago or any other deep-dish pizzas wannabes, then? Where do *you* draw the line and why? Victor |
Easy home-made pizza (with picture). Eat your heart out.
Roughrider50 > wrote:
> Actually DiGorno isn't too bad for a frozen pizza. Its the only kind I > buy. Outside of costing a little more than the other frozen pizzas their > pretty close to what we get at pizza parlors here in town. They are not available here in Germany. Victor |
Easy home-made pizza (with picture). Eat your heart out.
<Alan> wrote:
> Second, I've had many delicious pizzas make in home > kitchens, and in other places that prepare them in ways > which aren't perfectly traditional, but which are delicious, > well-made, wonderful food! What makes them pizzas and not some other kind of flatbread (assuming they are flat, that is)? Victor |
Easy home-made pizza (with picture). Eat your heart out.
"Victor Sack" > wrote in message .. . > Roughrider50 > wrote: > >> Actually DiGorno isn't too bad for a frozen pizza. Its the only kind I >> buy. Outside of costing a little more than the other frozen pizzas their >> pretty close to what we get at pizza parlors here in town. > > They are not available here in Germany. > > Victor I was stationed in Berlin in the 60's & there was a gesthaus across the street from my compound that had the best pizza I have ever eaten........Add to that the best beer I've ever drank, & the bockwurst that's out of this world, not to mention Kartoffelsalat & Ochsenschwanzsuppe. Those little shish-ka-bob things make my mouth water just thinking about it. I won't even mention all the breads & rolls I consumed....mmmm. No Victor you aren't missing anything :o) |
Easy home-made pizza (with picture). Eat your heart out.
On Wed, 14 Feb 2007 01:29:58 GMT, "Roughrider50" > wrote:
>I was stationed in Berlin in the 60's & there was a gesthaus across the >street from my compound that had the best pizza I have ever eaten........Add >to that the best beer I've ever drank, & the bockwurst that's out of this >world, not to mention Kartoffelsalat & Ochsenschwanzsuppe.... I think all those things have improved with age (yours -- and mine). 8;) And besides, the best ochsenschwanzsuppe was clearly at der Roter Ochsen in Heidelberg. I also remember pop-top bottles of wonderful fresh beer (Weldebrau) magically appearing on my doorstep every morning. But I sure don't remember good pizza in Germany. France, yes; Holland, yes; Italy, yes; but not Germany. -- Larry (owned the Army's Berlin trains in the '60s, and spent a lot of time there...) |
Easy home-made pizza (with picture). Eat your heart out.
|
Easy home-made pizza (with picture). Eat your heart out.
"pltrgyst" > wrote > I just think that anyone who enjoys deep-dish or Chicago style pizza is > mentally > ill. 8;) If I want that much tomato sauce and cheese overwhelming the > crust, > I'll have stromboli or lasagna. (note to self: pay attention to Larry, he is a wise man) nancy |
Easy home-made pizza (with picture). Eat your heart out.
pltrgyst wrote:
> On Tue, 13 Feb 2007 23:48:52 +0100, (Victor Sack) wrote: > >> Why is a Chicago or any other deep-dish pizzas wannabes, then? Where do >> *you* draw the line and why? > > I don't. If it's flatbread, with traditional toppings (tomato sauce, mozzarella > or parmesan cheeses, generally oregano, with or without a variety of other > toppings, then I call it pizza. > > I just think that anyone who enjoys deep-dish or Chicago style pizza is mentally > ill. 8;) If I want that much tomato sauce and cheese overwhelming the crust, > I'll have stromboli or lasagna. For sure, a quality pizza is determined by a good crust with just a minimalist topping for flavor. > > But then in my town, we have a hugely popular place that specializes in serving > pasta on top of a pizza crust. Kids and families love it -- go figure. > > -- Larry |
Easy home-made pizza (with picture). Eat your heart out.
On Wed, 14 Feb 2007 07:05:07 -0500, "Nancy Young" > wrote:
> >"pltrgyst" > wrote > >> I just think that anyone who enjoys deep-dish or Chicago style pizza is >> mentally >> ill. 8;) If I want that much tomato sauce and cheese overwhelming the >> crust, >> I'll have stromboli or lasagna. > >(note to self: pay attention to Larry, he is a wise man) > >nancy Geez, my wife's name is Nancy (as was my ex-wife's), and neither of them ever said that...not even on Valentine's Day. -- Larry |
Easy home-made pizza (with picture). Eat your heart out.
Roughrider50 > wrote:
> I was stationed in Berlin in the 60's & there was a gesthaus across the > street from my compound that had the best pizza I have ever eaten........Add > to that the best beer I've ever drank, & the bockwurst that's out of this > world, not to mention Kartoffelsalat & Ochsenschwanzsuppe. Those little > shish-ka-bob things make my mouth water just thinking about it. I won't even > mention all the breads & rolls I consumed....mmmm. No Victor you aren't > missing anything :o) I like that kind of food, too! As to beer, in Berlin you probably missed the even better one than you liked - Düsseldorfer Altbier. :-) BTW, I've just tried some Sauerteigbrot (sourdough bread) produced by Brot & Butter, a food part of Manufactum, a small kitchen store chain with a very "yuppy" image. In spite of the image, the bread is very good indeed, of the heavy, dense, crusty type, made with a mix of rye and wheat. On the other hand, real pizza is hard to come by here. :-( Victor |
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