Heya folks,

I have been on a pizza kick the past few days.

I use the recipe for Neapolitan dough in American Pie, by Peter
Reinhardt. Supposedly this recipe makes enough for 6 small
pizzas...but I must make bigger pizzas...

Yesterday, I made a combo marinara/Margharita pizza. The topping is
the crushed tomato sauce from the same book as above, sliced garlic,
basil, fresh mozzarella, and parmesan. I tried out my old perforated
pizza pan for baking this one..and it did okay.

Before going in the oven:
http://tinypic.com/view.php?pic=80vrhmq&s=1

After baking:
http://i1.tinypic.com/6pfgiad.jpg

Tonight, I decided to try one with feta cheese, sort of a Greek theme.
I decided to do this one more freeform and try baking it on the pizza
stone.

The base again, was the crushed tomato sauce. On top of it I put some
sliced sauteed red onions, some chopped nicoise olives, feta cheese,
parmesan cheese, and oregano. I had some cornmeal on the pizza peel
and I slid it onto the pizza stone to bake.

12 minutes later:
http://i1.tinypic.com/6nqc6rk.jpg

I still have a ball of dough left..enough for a smallish pizza....not
sure what that one will be. However this Greek style is pretty good.
I do love feta on a pizza!!

Christine

"Christine Dabney" > wrote in message
...
> Heya folks,
>
> I have been on a pizza kick the past few days.
>
> I use the recipe for Neapolitan dough in American Pie, by Peter
> Reinhardt. Supposedly this recipe makes enough for 6 small
> pizzas...but I must make bigger pizzas...
>
> Yesterday, I made a combo marinara/Margharita pizza. The topping is
> the crushed tomato sauce from the same book as above, sliced garlic,
> basil, fresh mozzarella, and parmesan. I tried out my old perforated
> pizza pan for baking this one..and it did okay.
>
> Before going in the oven:
> http://tinypic.com/view.php?pic=80vrhmq&s=1
>
> After baking:
> http://i1.tinypic.com/6pfgiad.jpg
>
> Tonight, I decided to try one with feta cheese, sort of a Greek theme.
> I decided to do this one more freeform and try baking it on the pizza
> stone.
>
> The base again, was the crushed tomato sauce. On top of it I put some
> sliced sauteed red onions, some chopped nicoise olives, feta cheese,
> parmesan cheese, and oregano. I had some cornmeal on the pizza peel
> and I slid it onto the pizza stone to bake.
>
> 12 minutes later:
> http://i1.tinypic.com/6nqc6rk.jpg
>
> I still have a ball of dough left..enough for a smallish pizza....not
> sure what that one will be. However this Greek style is pretty good.
> I do love feta on a pizza!!
>
> Christine
>
>
Christine, you cook on a perforated pizza pan??????????????
Pizza is baked on a stone. Pizza Margharita is made with thin crust and
should have
fresh tomato, not tomato sauce, and only basil and cheese. It should bake in
about 2-3 minutes on a stone
in a true pizza oven, or at most on the stone in about 5-6 minutes at home.

Kent

On Tue, 11 Dec 2007 21:42:21 -0800, "Kent" > wrote:



>Christine, you cook on a perforated pizza pan??????????????

Read it again. The first one was baked on a perforated pizza pan,
just to try it out.

The 2nd one was baked on a stone.... So calm down...LOL.

>Pizza is baked on a stone. Pizza Margharita is made with thin crust and
>should have
>fresh tomato, not tomato sauce, and only basil and cheese. It should bake in
>about 2-3 minutes on a stone
>in a true pizza oven, or at most on the stone in about 5-6 minutes at home.

I never said mine was the true Pizza Margharita..I said it was combo
of things. Again, read a bit more carefully...

And I know what it is supposed to be like. This happened to be what I
wanted for the time being. Plus, I used what I had..... I don't have
a true pizza oven...and yes, it took longer than a regular pizza oven.
The thing that matters is that it was good, and I enjoyed it.

Christine

"Kent" > wrote in message
. ..
>
> "Christine Dabney" > wrote in message
> ...
>> Heya folks,
>>
>> I have been on a pizza kick the past few days.
>>
>> I use the recipe for Neapolitan dough in American Pie, by Peter
>> Reinhardt. Supposedly this recipe makes enough for 6 small
>> pizzas...but I must make bigger pizzas...
>>
>> Yesterday, I made a combo marinara/Margharita pizza. The topping is
>> the crushed tomato sauce from the same book as above, sliced garlic,
>> basil, fresh mozzarella, and parmesan. I tried out my old perforated
>> pizza pan for baking this one..and it did okay.
>>
>> Before going in the oven:
>> http://tinypic.com/view.php?pic=80vrhmq&s=1
>>
>> After baking:
>> http://i1.tinypic.com/6pfgiad.jpg
>>
>> Tonight, I decided to try one with feta cheese, sort of a Greek theme.
>> I decided to do this one more freeform and try baking it on the pizza
>> stone.
>>
>> The base again, was the crushed tomato sauce. On top of it I put some
>> sliced sauteed red onions, some chopped nicoise olives, feta cheese,
>> parmesan cheese, and oregano. I had some cornmeal on the pizza peel
>> and I slid it onto the pizza stone to bake.
>>
>> 12 minutes later:
>> http://i1.tinypic.com/6nqc6rk.jpg
>>
>> I still have a ball of dough left..enough for a smallish pizza....not
>> sure what that one will be. However this Greek style is pretty good.
>> I do love feta on a pizza!!
>>
>> Christine
>>
>>
> Christine, you cook on a perforated pizza pan??????????????
> Pizza is baked on a stone. Pizza Margharita is made with thin crust and
> should have
> fresh tomato, not tomato sauce, and only basil and cheese. It should bake
> in about 2-3 minutes on a stone
> in a true pizza oven, or at most on the stone in about 5-6 minutes at
> home.
>
> Kent


It's the middle of December and many of us can't get fresh tomatoes that
have any actual taste. What do you suggest? Use sauce, or don't make pizza
until July when there are worthwhile tomatoes?

JoeSpareBedroom wrote:
> "Kent" > wrote in message
> . ..
>> "Christine Dabney" > wrote in message
>> ...
>>> Heya folks,
>>>
>>> I have been on a pizza kick the past few days.
>>>
>>> I use the recipe for Neapolitan dough in American Pie, by Peter
>>> Reinhardt. Supposedly this recipe makes enough for 6 small
>>> pizzas...but I must make bigger pizzas...
>>>
>>> Yesterday, I made a combo marinara/Margharita pizza. The topping is
>>> the crushed tomato sauce from the same book as above, sliced garlic,
>>> basil, fresh mozzarella, and parmesan. I tried out my old perforated
>>> pizza pan for baking this one..and it did okay.
>>>
>>> Before going in the oven:
>>> http://tinypic.com/view.php?pic=80vrhmq&s=1
>>>
>>> After baking:
>>> http://i1.tinypic.com/6pfgiad.jpg
>>>
>>> Tonight, I decided to try one with feta cheese, sort of a Greek theme.
>>> I decided to do this one more freeform and try baking it on the pizza
>>> stone.
>>>
>>> The base again, was the crushed tomato sauce. On top of it I put some
>>> sliced sauteed red onions, some chopped nicoise olives, feta cheese,
>>> parmesan cheese, and oregano. I had some cornmeal on the pizza peel
>>> and I slid it onto the pizza stone to bake.
>>>
>>> 12 minutes later:
>>> http://i1.tinypic.com/6nqc6rk.jpg
>>>
>>> I still have a ball of dough left..enough for a smallish pizza....not
>>> sure what that one will be. However this Greek style is pretty good.
>>> I do love feta on a pizza!!
>>>
>>> Christine
>>>
>>>
>> Christine, you cook on a perforated pizza pan??????????????
>> Pizza is baked on a stone. Pizza Margharita is made with thin crust and
>> should have
>> fresh tomato, not tomato sauce, and only basil and cheese. It should bake
>> in about 2-3 minutes on a stone
>> in a true pizza oven, or at most on the stone in about 5-6 minutes at
>> home.
>>
>> Kent
>
>
> It's the middle of December and many of us can't get fresh tomatoes that
> have any actual taste. What do you suggest? Use sauce, or don't make pizza
> until July when there are worthwhile tomatoes?
>
>
For a change do what I sometimes do and use artichoke bruschetta toping
in place of tomato sauce. I find that hard salami and sliced fresh
mozzarella cheese go well with this.

Don

"JoeSpareBedroom" > wrote in message
...
> "Kent" > wrote in message
> . ..
> >
> > "Christine Dabney" > wrote in message
> > ...
> >> Heya folks,
> >>
> >> I have been on a pizza kick the past few days.
> >>
> >> I use the recipe for Neapolitan dough in American Pie, by Peter
> >> Reinhardt. Supposedly this recipe makes enough for 6 small
> >> pizzas...but I must make bigger pizzas...
> >>
> >> Yesterday, I made a combo marinara/Margharita pizza. The topping is
> >> the crushed tomato sauce from the same book as above, sliced garlic,
> >> basil, fresh mozzarella, and parmesan. I tried out my old perforated
> >> pizza pan for baking this one..and it did okay.
> >>
> >> Before going in the oven:
> >> http://tinypic.com/view.php?pic=80vrhmq&s=1
> >>
> >> After baking:
> >> http://i1.tinypic.com/6pfgiad.jpg
> >>
> >> Tonight, I decided to try one with feta cheese, sort of a Greek theme.
> >> I decided to do this one more freeform and try baking it on the pizza
> >> stone.
> >>
> >> The base again, was the crushed tomato sauce. On top of it I put some
> >> sliced sauteed red onions, some chopped nicoise olives, feta cheese,
> >> parmesan cheese, and oregano. I had some cornmeal on the pizza peel
> >> and I slid it onto the pizza stone to bake.
> >>
> >> 12 minutes later:
> >> http://i1.tinypic.com/6nqc6rk.jpg
> >>
> >> I still have a ball of dough left..enough for a smallish pizza....not
> >> sure what that one will be. However this Greek style is pretty good.
> >> I do love feta on a pizza!!
> >>
> >> Christine
> >>
> >>
> > Christine, you cook on a perforated pizza pan??????????????
> > Pizza is baked on a stone. Pizza Margharita is made with thin crust and
> > should have
> > fresh tomato, not tomato sauce, and only basil and cheese. It should
bake
> > in about 2-3 minutes on a stone
> > in a true pizza oven, or at most on the stone in about 5-6 minutes at
> > home.
> >
> > Kent
>
>
> It's the middle of December and many of us can't get fresh tomatoes that
> have any actual taste. What do you suggest? Use sauce, or don't make pizza
> until July when there are worthwhile tomatoes?

Even in summer it is hard to get a decent tomatoes. I would suggest sun
dried tomatoes from a jar as a good sub.

Paul

In article >,
"JoeSpareBedroom" > wrote:

> It's the middle of December and many of us can't get fresh tomatoes that
> have any actual taste. What do you suggest? Use sauce, or don't make pizza
> until July when there are worthwhile tomatoes?

I only make them in August-September when fresh home grown tomatoes are
available to me. I grow basil especially for the occasion. I look
forward to the next experience for eleven months.

leo

"Leonard Blaisdell" > wrote in message
...
> In article >,
> "JoeSpareBedroom" > wrote:
>
>> It's the middle of December and many of us can't get fresh tomatoes that
>> have any actual taste. What do you suggest? Use sauce, or don't make
>> pizza
>> until July when there are worthwhile tomatoes?
>
> I only make them in August-September when fresh home grown tomatoes are
> available to me. I grow basil especially for the occasion. I look
> forward to the next experience for eleven months.
>
> leo


I bought fresh tomatoes for a Margherita a few weeks ago (and a BLT). I had
some garden-grown basil that I had 'frozen' in the style recommended by
Nigella or someone here. Certainly a good tomato sauce would have been
better.

Dee Dee

Christine Dabney wrote:
<snipped for space>
>
> http://i1.tinypic.com/6nqc6rk.jpg
>
> I still have a ball of dough left..enough for a smallish pizza....not
> sure what that one will be. However this Greek style is pretty good.
> I do love feta on a pizza!!

Hafta admit that looked really good Chris! Pity I can't eat pizza any
more
--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

ChattyCathy replied:

> Christine Dabney wrote:
> <snipped for space>
>>
>> http://i1.tinypic.com/6nqc6rk.jpg
>>
>> I still have a ball of dough left..enough for a smallish pizza....not
>> sure what that one will be. However this Greek style is pretty good.
>> I do love feta on a pizza!!
>
> Hafta admit that looked really good Chris! Pity I can't eat pizza any more
>


Hmm... for some reason the original post never showed up on my server. As it
happened, I made pizza this morning at Lin's request. I used the pizza crust
recipe from _Baking With Julia_, a simple tomato sauce (chopped onion,
garlic, oregano, parsley, canned tomatoes, and white wine vinegar, simmered
until thick), chicken-feta sausages, crisp-sautéed mushrooms, slivers of red
bell pepper, onions, and lots of gooey bocconcini. I thought about cooking
it on a pizza stone, but I'd stretched the crust extremely thin, and I was
afraid that the crust would tear as it slid off the peel onto the stone, so
I cooked it in a mini-sheet pan instead. It turned out really well,
regardless.

I've still got half the dough left; I'm not sure what I'm going to be doing
with it. I'll almost certainly take a walnut-sized piece of it to make the
Mixed-Starter Bread from that same book, and the remainder will go toward
making breadsticks or something similar.

Bob

On Tue, 11 Dec 2007 21:33:41 -0700, Christine Dabney
> wrote:

>Heya folks,
>
>I have been on a pizza kick the past few days.
>
snip to my lou

>I still have a ball of dough left..enough for a smallish pizza....not
>sure what that one will be. However this Greek style is pretty good.
>I do love feta on a pizza!!
>
>Christine

They both look great. I think the crust on the Greek one, that was
cooked on the stone, looks best.

Now I'm hungry for pizza, hope I have some yeast.

koko
---
http://www.kokoscorner.typepad.com
updated 11/15

"There is no love more sincere than the love of food"
George Bernard Shaw

Christine Dabney > wrote in
:

> Heya folks,
>
> I have been on a pizza kick the past few days.
>
> I use the recipe for Neapolitan dough in American Pie, by Peter
> Reinhardt. Supposedly this recipe makes enough for 6 small
> pizzas...but I must make bigger pizzas...
>
> Christine

How about posting the dough recipe, the pics look yummy.



--

Charles
The significant problems we face cannot be solved
at the same level of thinking we were at when we
created them. Albert Einstein

"Charles Quinn" > wrote in message
. 3.70...
> Christine Dabney > wrote in
> :
>
>> Heya folks,
>>
>> I have been on a pizza kick the past few days.
>>
>> I use the recipe for Neapolitan dough in American Pie, by Peter
>> Reinhardt. Supposedly this recipe makes enough for 6 small
>> pizzas...but I must make bigger pizzas...
>>
>> Christine
>
> How about posting the dough recipe, the pics look yummy.
>
>
>
> --
>
> Charles


Here it is -- consider yourself lucky; this book is not inexpensive.

http://steamykitchen.wordpress.com/2...n-pizza-dough/

Dee Dee

On Wed, 12 Dec 2007 23:09:34 -0500, "Dee.Dee" >
wrote:

snippage
>
>Here it is -- consider yourself lucky; this book is not inexpensive.
>
>http://steamykitchen.wordpress.com/2...n-pizza-dough/
>
>Dee Dee
>

I really enjoy reading her blog. She's informative, funny and very
knowledgeable.

koko
---
http://www.kokoscorner.typepad.com
updated 11/15

"There is no love more sincere than the love of food"
George Bernard Shaw

<koko> wrote in message news
> On Wed, 12 Dec 2007 23:09:34 -0500, "Dee.Dee" >
> wrote:
>
> snippage
>>
>>Here it is -- consider yourself lucky; this book is not inexpensive.
>>
>>http://steamykitchen.wordpress.com/2...n-pizza-dough/
>>
>>Dee Dee
>>
>
> I really enjoy reading her blog. She's informative, funny and very
> knowledgeable.
>
> koko


And her photographs are top-notch.
Dee Dee