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boston pie
Zippylip
Posts: 4,768
The Boston pie is topped with bresaola, shaved pecorino, extra virgin olive oil, black pepper & sliced long hot peppers. The name is in honor of the maker of the meat, & a fine job he did. Seemed sacrilegious to employ it in this manner, but it was fantastic nonetheless.
went old school with the dough with a quick batch of warm rise around mid day today, it was ready to go around 3pm:
Few minutes later:
Had a little extra basil so pie number 2 featured a pie of basil topped with crumbled goat cheese, olive oil & black pepper
All sliced up & ready to go:
went old school with the dough with a quick batch of warm rise around mid day today, it was ready to go around 3pm:
Few minutes later:
Had a little extra basil so pie number 2 featured a pie of basil topped with crumbled goat cheese, olive oil & black pepper
All sliced up & ready to go:
happy in the hut
West Chester Pennsylvania
West Chester Pennsylvania
Comments
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Looks delicious!
Is that from "the traveling basil"
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That braesola looks rancid. Where did you get it?
Steve
Caledon, ON
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Only you could make a veggie pie look good :laugh: :laugh:
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I lifted all the items from a roaming pack of drunken misfits - the meat rotting minstrel, greasy cheese toting dego & hot pepper packing midget weren’t too smart so it wasn’t much of a trick separating them from their wareshappy in the hut
West Chester Pennsylvania -
I have no idea what you're talking about :ermm: :laugh:happy in the hut
West Chester Pennsylvania -
why thank you patrick. Hey, got your message, but apparently the gnome has surfaced so all is wellhappy in the hut
West Chester Pennsylvania -
Man,
I just had a couple of slices and it is incredible!Steve
Caledon, ON
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you know, it would've been better if it was topped with a few thin slices of locatelli that you DIDN'T take with you??????happy in the hut
West Chester Pennsylvania -
looks wonderful Marc! fun sharing a booth with you sat and watching you work. those were wonderful pizzas you did!
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Both those pies look delicious!!
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Julie, I tiptoed out before getting a chance to thank you for everything. As usual you were a great hostess to not only the crowd but to the ill-prepared cooks like me
. So thanks for the space, egg, table, utensils, napkins, grid lifter, roof, & probably 6 other things you let me use. It was great hanging out with you again & also meeting your mom, sister and son; you are blessed with a fantastic family for sure. happy in the hut
West Chester Pennsylvania -
Some tasty looking pies.
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Looks awesome. Mouth = watering.
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Zip-Glad to see you made it back with enough energy to cook something. We got back home around 9PM. Pizza looks great...as usual!
Brian -
You oughtta be ashamed. :laugh: Another MASTERPIECE!!!
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Great looking pies Zippylip, thanks for sharing.
Blair
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Zip...Great looking pies!! Though I think I am rolling in my pre-destined grave to see Artisan Breseola used on a pizza. :blink: Knowing the work behind that Breseola, I hope it was the best 'Za you ever ate! :huh: I am still having a stroke..... :blink: And a message to the 'Meat Man', that is some AWESOME looking Breseola!! Nice job Meat Man!!!
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LC, Jeff arrived at the after pre party with a wonderful plate full of thin thins slices for us to enjoy.. it was heavenly
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Michelle, with all due respect, that is precisely the kind of thinking that stifles creativity. Granted I’m a back yard hack, but if I followed all the ‘rules’ espoused by professionals about food, my circus freak show catalog would not exist.happy in the hut
West Chester Pennsylvania -
Just incredible! My mouth is watering just looking at them.Large and Small BGE * www.quelfood.com
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OK so I know your pizzas are awesome, and I know the Brasseola & Locatelli are awesome...combining the ingredients must have been awesome, awesome, awesome....great seeing you if even for a little while this weekend...you da man....
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Both pies look amazing!!
Shane -
Hey Zip, your pies look fantastic!
Sorry if this has been asked before but would you post or direct me to your recipe of 'quick batch of warm rise' dough and your pizza baking technique for the large? I've been pre-making dough that requires a few days rest in the fridge and would like a more spontaneous dough recipe that works on the egg. Thanks and Cheers!
john -
woooooooooooooooowwwwwwwwwwwwwwwwwwwwwwwww
great pizza
loved it...
woooooooooooow
congrats
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