The Official Pizza Thread...

[Mrs.K034]

Candace have you ever had papa leone's by the london bridge, my favorite by far here in havasu

Yes!! They do have great pizza, best part is that they deliver to you in the channel so you can call ahead of time and have lunch.


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[Mrs.K034]

I nominate CandACE to be in charge of the PICKLE thread

I would keep the swamp water away from AholeHICK, it could be a lethal/toxic combo with his swamp GAS...

Hahaha!!! I'm sure more than one person here knows who you're talking about!


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[2manymustangs]

SO... My wife made fajitas tonght BUT I was simply in the mood for some NY style pizza crust... I made a quick stop at our local super market that now carries a fresh made pizza dough that is not tooooo bad (mine is better)... Their dough cost a buck for a dough ball big enuff for a 16" pizza with a nice handle...

End result was a CHicken Fajita Pizza, with LOTS of crushed red pepper on top...

BAM...

[riverrunner1984]

SO... My wife made fajitas tonght BUT I was simply in the mood for some NY style pizza crust... I made a quick stop at our local super market that now carries a fresh made pizza dough that is not tooooo bad (mine is better)... Their dough cost a buck for a dough ball big enuff for a 16" pizza with a nice handle...

End result was a CHicken Fajita Pizza, with LOTS of crushed red pepper on top...

BAM...

That looks damn good! Throw a little Siracha on top and you're good to go!

Siracha on pizza is so damn bomb!!!


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[2manymustangs]

It was pretty darn good...

My son and his GF are big Siracha fans, I will have to try it the next round (which will be soon)...

My daughter and I are going to make up a double batch of my home crust recipie to do a taste test and see which crust we like better... The techniques are what make a good taste/feeling crust...


Ingredients:

Mix together :

2 cups all purpose OR bread flour with
1 tablespoon sugar
1 teaspoon salt

Make a well in the middle of the flour and add:

1 cup of cold water with 1 teaspoon of yeast added( a little dab will do it)

Using your finger tips start to mix the water/yeast with the flour and start to bring in more and more flour from the sides with your finger tips, once the sides are all pulled into the mixture start pulling from the bottom (dry flour) and bring it off the bottom and push into the top so that you can get all of the dry mix off the bottom of the bowl and evenly mix the ingredients... (takes about two minutes tops)... Sometimes I use a fork to mix it together quick

Then with a small amount of extra flour on your counter top take the ball of flout out of the bowl and start kneeding to evenly mix/kneed the dough...

When kneeded well place the dough BACK into the mixing DEEP bowl and cover with plastic wrap and refrigerate...

You can OIL (or lightly spray)the DEEP bowl to prevent the dough from sticking but this oil will take away some of the crispness of the finished product...

Let rest/rise in the refrigerator for a minimum of 12 hours and 48 hours is ideal.

Remove dough from refrigerator and let it come to room temperature for about three hours (still covered) before use... Split into two balls, flour the balls lightly and work them out into shape on the back of your hands. I use a pan with simolina or corn meal to finish working the crust into shape BEFORE we put the toppings on...

I use a peel and put the pie dough onto the peel to finish shaping/stretching/topping and a HOT pizza stone... Usually for a pizza like above, it cooks in about five minutes....

PREheat oven/stone to 500 for about 30 minutes...

[Eli]

There's an official Pizza Thread?

I love pizza! I once made 8 pizzas from scratch. Yummy!! In going to have to bust out the mixer soon!


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Go Team Brady!

[2manymustangs]

There's an official Pizza Thread?

I love pizza! I once made 8 pizzas from scratch. Yummy!! In going to have to bust out the mixer soon!


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Go Team Brady!

for serious pizza peeps (like us), IF you dig a nice clean NY style crust... Try this technique, mine is a short cut version of this one and the key is the age/proof of the dough for 48+ hours.... The simplicity of a good slice of NY style cheese pizza is out of this world (and nearly all kids love it too)...

https://vimeo.com/47961386

[Eli]

for serious pizza peeps (like us), IF you dig a nice clean NY style crust... Try this technique, mine is a short cut version of this one and the key is the age/proof of the dough for 48+ hours.... The simplicity of a good slice of NY style cheese pizza is out of this world (and nearly all kids love it too)...

https://vimeo.com/47961386

I'll try it


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Go Team Brady!

[2manymustangs]

Prolly my best one yet...

Sweet basil from my herb garden and dried roma tomatoes... with some smokey provel cheese...

[djunkie]

Prolly my best one yet...

Sweet basil from my herb garden and dried roma tomatoes... with some smokey provel cheese...

Looks a lot better than the crap pizza we had at work tonight. But it was free so I shouldn't complain too much. Lol


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