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01-24-2013, 10:13 AM | #1 |
Y'all are brutalizin' me!
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4 million Neapolitans and the creation of modern pizza can't be wrong.
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01-24-2013, 10:15 AM | #2 |
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01-24-2013, 10:24 AM | #3 | |
Y'all are brutalizin' me!
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I think the tart conversion just needs the goat cheese melted with some cream to make a sauce to thin out the onion/caper/anchovy flavors a bit. That's shitload of flavor packed into a small area in the tart version and I think it would just be too much in a pizza. I'm also thinking some toasted pine nuts could be a good addition to the serrano/fruit/manchego combo... This may be a Dr. Frankenstien's pizza kitchen weekend...because I need an excuse to drink wine all weekend.
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01-24-2013, 12:06 PM | #4 | ||
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Oh, here is finally a topic we'll throw down on...
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01-24-2013, 12:12 PM | #5 |
Cast Iron Jedi
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01-24-2013, 10:26 AM | #6 |
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It's not for the home cook because home ovens don't get hot enough for the pizza to come out right. Whole milk aged mozz is the best thing for home cooking.
Another thing that most Italians do for pizza dough is use 00 flour. Unheard of over here. |
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01-24-2013, 10:49 AM | #7 | |
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That's just a good site for this thread in general, btw: http://slice.seriouseats.com/the_pizza_lab/ And I wouldn't say 00 is unheard of. Rarer and a little more expensive, sure.
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01-24-2013, 11:52 AM | #8 |
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01-24-2013, 10:15 AM | #9 |
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the wife and I have a gourmet pizza book we got 20 years ago when we got married. We make the dough from the recipes and make different pizzas. My favorite is very thin crust with grated garlic, basil, olive oil, some tomato slices, and grated parmagiano.
FWIW, we have a fireplace in the kitchen that we rarely use because there is another one in the living room very close to the kitchen. I have a plan to have it converted to a brick oven. I'd love to do wood burning oven pizzas in it. |
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01-24-2013, 10:16 AM | #10 | |
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01-24-2013, 10:25 AM | #11 |
Y'all are brutalizin' me!
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Can I be your fren?
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01-24-2013, 10:27 AM | #12 | |
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01-24-2013, 11:28 AM | #13 |
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Since ours is already a functioning wood fireplace, its really just a matter of getting the correct "brick" and elevating it a bit so it's not right on level with the fire I think. Ours isn't real big, but big enough for a 14 inch pizza or a couple of chickens or something.
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01-24-2013, 10:29 AM | #14 |
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I can pretty much only eat homemade pizza now. My wife and I had to experiment for a while but finally came up with a good pizza crust recipe. I used to prefer thick crust but that's tough to do gluten-free. What we came up with is a thinner crust that gets good and crispy on the bottom but is still slightly chewy in the middle. You can't use it with a stone, though, because it is more like a batter than a dough (you have to pre-cook it before topping).
We don't do anything fancy with toppings or sauces. The pizza is almost always pepperoni, mushrooms, olives and pineapple. When it's just my wife and I at home again, we will branch out and try some different sauces, cheeses and toppings. |
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01-24-2013, 11:37 AM | #15 | ||
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I'm retired...
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