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My best pizza to date
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Fidel
Posts: 10,172
Bar None!!!
Four day cold rise on the dough. I used 6-in-1 tomatoes as the sauce base, simmered for an hour with 4 whole cloves of garlic, a few tbsp of minced onion, some minced basil, oregano, and crushed fennel seed.
Topped with sliced whole milk mozz, fresh deli sliced tavern ham, pineapple, and a little shredded mozz to hold it together and a dusting of chopped oregano and basil.
475* for 13 minutes and OH MY what a pie.
The crust was nice and crisp with a tender interior. Toppings could have gone another minute, but was afraid to scorch the bottom. No egg photos because it was pouring rain and my camera is allergic to the water.
All washed down with a nice Ricard's white ale from the frozen tundras of Ontario. This was a good night.
Four day cold rise on the dough. I used 6-in-1 tomatoes as the sauce base, simmered for an hour with 4 whole cloves of garlic, a few tbsp of minced onion, some minced basil, oregano, and crushed fennel seed.
Topped with sliced whole milk mozz, fresh deli sliced tavern ham, pineapple, and a little shredded mozz to hold it together and a dusting of chopped oregano and basil.
475* for 13 minutes and OH MY what a pie.
The crust was nice and crisp with a tender interior. Toppings could have gone another minute, but was afraid to scorch the bottom. No egg photos because it was pouring rain and my camera is allergic to the water.
All washed down with a nice Ricard's white ale from the frozen tundras of Ontario. This was a good night.
Comments
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That looks incredible. I'm actually looking at this on my Wii on my 47" flat panel so it looks "life size" and now I'm hungry!
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Wow what a beautiful pie! Looks to be low calorie too. :laugh: -RP
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:P mmmmmmmm! add some shrimp and :woohoo: my keyboard will short out
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That is one nice looking pizza, keep the pictures coming.
I'm in my pub and just had a couple of people ask me about your pictures. 2 thumbs up.
Regards,
Bordello -
Rod. that looks absolutely awesome...nice pie!..thanks for sharing those pix!...
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You have no idea how hard it is to fight the urge to grab another slice right now.
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That looks great,I'm jealous. My first pizza came out tasting like smoke and was well done on the bottom.
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Good looking pie Rod.As for being low cal I don't think that the ale is in that category.
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OH MY is an understatement! Perfection would be more suitable! What a nice looking pie!
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Nice work!!!
Gosh dang it, I haven't made pizza in a long time and now I wana after seeing your creative efforts.
Thumbs up. -
Now that's a good lookin' pizza!!!
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Looks like a good night in the deep South going down!! Great looking pie Rod. Hope you don't get washed away.
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Lookin fatty McDaddy Roudy Roddy Piper :laugh: :laugh:happy in the hut
West Chester Pennsylvania -
Thats probably the best pie I've seen yet. Great job Rod
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Rod that looks great.
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Great looking pizza!! I will need you to email me the dough recipe.
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It's a beauty Fidel!
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Awesome looking pie...and i bet it tasted even better :P
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No need to email it...I'll share with anyone that wants it.
Dough Recipe
16 ounces (about 3.75 cups) high-gluten flour
9 ounces warm water
1 tablespoon olive oil
3/4 teaspoon instant yeast
3/4 teaspoon kosher salt
Add everything but olive oil to the mixing bowl and mix on low speed until it comes together. Add the olive oil. Once it forms a nice cohesive dough ball knead for 15 minutes.
Immediately place in an oiled bowl, cover tightly, and keep in the fridge for 3-4 days. Pull it out about 3 hours before you want to use it.
This makes a pretty thick crust for a 13-14" pie. I cut the recipe in half for the kids and made two nice 10" pies with it. -
I totally forgot that was possible! Egg pictures on the bigscreen. You, my friend are a genius!
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Awesome looking pie there Rod, I love pineapple on pizza. Good Eats
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That looks really Good Rod!!
Ross -
Perfection!!
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