Grilled frozen pizza
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Dave R On top and below? My lord I don’t even know how to respond to such heresy(jk)! Now, I am aware this is going to be very heavily debated but in my opinion the only acceptable topping for Pizza is Pepperoni. I have had plenty of toppings like ranch chicken or pasta & meatballs, even taco pizza BUT those are not Pizza. Those are artisanal flat breads with tomato reduction, cheese and other sundry toppings.
In this essay I will attempt to convince you that Pizza should only be eaten with cheese and pepperoni…
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Dave R On top and below? My lord I don’t even know how to respond to such heresy(jk)! Now, I am aware this is going to be very heavily debated but in my opinion the only acceptable topping for Pizza is Pepperoni. I have had plenty of toppings like ranch chicken or pasta & meatballs, even taco pizza BUT those are not Pizza. Those are artisanal flat breads with tomato reduction, cheese and other sundry toppings.
In this essay I will attempt to convince you that Pizza should only be eaten with cheese and pepperoni…
Jonathon make your own coarse ground Italian sausage. Hand pinch it and either put it on raw or par cook it in a skillet. It can’t be beat.
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Jonathon make your own coarse ground Italian sausage. Hand pinch it and either put it on raw or par cook it in a skillet. It can’t be beat.
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Dave R I will generally use a long, slow fermentation on the dough to develop as much flavor as possible. When it comes to baking I will preheat at 550 for about an hour with the pizza stone on the top rack then switch to broil when I’m ready to go the oven. It doesn’t take more than a few minutes generally.
Joe Hell try making a sponge, poolish or biga with part of your flour, yeast and water. Let it set open on your countertop over night. Make sure you leave room for it to rise. This will give you a jump on the fermentation, and condition part of the flour. Add the remaining ingredients, mix and rest. Punch down and make into dough balls. Etc you know the rest of the steps.
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Jonathon make your own coarse ground Italian sausage. Hand pinch it and either put it on raw or par cook it in a skillet. It can’t be beat.
Dave R It can be beat, it can be beat by homemade pepperoni which I do all the time!
Joe Hell First of all, Pineapple and pizza just don’t belong together and secondly, when cooked green peppers turn into the devil, that is the only way to explain why they are good raw but DISGUSTING cooked!
I also hate mashed potatoes though so…
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Dave R It can be beat, it can be beat by homemade pepperoni which I do all the time!
Joe Hell First of all, Pineapple and pizza just don’t belong together and secondly, when cooked green peppers turn into the devil, that is the only way to explain why they are good raw but DISGUSTING cooked!
I also hate mashed potatoes though so…
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Dave R Best cheeses to use? Are there some that you add for it’s melting ability as much as taste? Any good tips for making the dough/sauce? When cooking them, as hot as you can for short period of time or lower and slower have any benefits?
And finally, to find out if you are a psycho or not, do toppings go on top of, or below the cheese?
Jonathon the best cheese for a pizza, in my opinion, is a large shred part skim mozzarella. Whole milk pearls are great. A smoked and large shredded provolone, or smoke part skim mozz blended is also a killed combination. If your venture out into other cheeses like Gouda, Danish butter etc. I like to cube them. They get toast points on the corners and flow out for a great visual and added flavor.
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Dave R Best cheeses to use? Are there some that you add for it’s melting ability as much as taste? Any good tips for making the dough/sauce? When cooking them, as hot as you can for short period of time or lower and slower have any benefits?
And finally, to find out if you are a psycho or not, do toppings go on top of, or below the cheese?
Jonathon as for baking the pie. For my hand tossed neopolitan style I use my gas fired high temp oven. It can go up to 900-1000 degrees, but I usually go about 650. You still get a nice oven spring, great bottom crust and bone texture. Just not as much Charing. In my oven I go 450 on a preheated stone. I spritz it with water to create a little steam. Deep dish or pan is 400 or so to make sure it baked through. Don’t be afraid of finishing the bake with a high broil to touch up the too color. Sorry for the essay.
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Jonathon as for baking the pie. For my hand tossed neopolitan style I use my gas fired high temp oven. It can go up to 900-1000 degrees, but I usually go about 650. You still get a nice oven spring, great bottom crust and bone texture. Just not as much Charing. In my oven I go 450 on a preheated stone. I spritz it with water to create a little steam. Deep dish or pan is 400 or so to make sure it baked through. Don’t be afraid of finishing the bake with a high broil to touch up the too color. Sorry for the essay.
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Joe Hell try making a sponge, poolish or biga with part of your flour, yeast and water. Let it set open on your countertop over night. Make sure you leave room for it to rise. This will give you a jump on the fermentation, and condition part of the flour. Add the remaining ingredients, mix and rest. Punch down and make into dough balls. Etc you know the rest of the steps.
Dave R I’ve tried that here and there with bread but not sure I’ve done it with pizza dough. I haven’t really eaten bread in the past two years but my time is coming. This time of year it’s far too hot for cooking indoors at my place but I’m looking forward to this fall. I’ve maintained my sourdough starter throughout my diet…it’s almost tortuous baking bread!
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Dave R I’ve tried that here and there with bread but not sure I’ve done it with pizza dough. I haven’t really eaten bread in the past two years but my time is coming. This time of year it’s far too hot for cooking indoors at my place but I’m looking forward to this fall. I’ve maintained my sourdough starter throughout my diet…it’s almost tortuous baking bread!
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Dave R I’ve tried that here and there with bread but not sure I’ve done it with pizza dough. I haven’t really eaten bread in the past two years but my time is coming. This time of year it’s far too hot for cooking indoors at my place but I’m looking forward to this fall. I’ve maintained my sourdough starter throughout my diet…it’s almost tortuous baking bread!
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Dave R I grew from scratch and I’ve only used a locally sourced (Walla Walla) flour to maintain it since day one. I’d be happy to share!
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Joe Hell Nice, I used to feed a brew with a
Culture I got from a friend of mine in San Fran. I gave up on it, I just don’t eat that much bread any more.Dave R I feel guilty if I eat anything more than one bite or two of bread. lol. I still plan to build an outdoor pizza oven at some point just for the challenge of the build and process…That and it would look cool. I feel that as I lessen my dietary restrictions it will be easier to justify some of the carbs the more I have to work to make those food items. Kneading dough can certainly be a workout at times.
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Dave R I feel guilty if I eat anything more than one bite or two of bread. lol. I still plan to build an outdoor pizza oven at some point just for the challenge of the build and process…That and it would look cool. I feel that as I lessen my dietary restrictions it will be easier to justify some of the carbs the more I have to work to make those food items. Kneading dough can certainly be a workout at times.
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Joe Hell you forgot sausage
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