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Weekly pizza post

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Comments

  • Carolina Q
    Carolina Q Posts: 14,831
    I've never seen Caputo locally either. Finally gave up and ordered 20 lbs from here...
    http://brickovenbaker.com/ingredients/antimo-caputo-00-pizzeria-flour-blue-bag-20-lbs?zenid=330eb66f9d01a89386909f712f9c2909
    Thanks for posting the garlic sauce recipe. Sounds good! All I've ever done is add roasted garlic to standard white sauce.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Hibby
    Hibby Posts: 606
    edited June 2013
    Tried my hand at pizza for the first time tonight. I used the Bobby Flay recipe you (or someone) posted above. That dough recipe is great. I'm a little mixed on the cooking part as I loaded the pizza at 400 but returned to check on it and was at 650 (the horror) with smoke billowing out of every orifice possible. As a result, the crust and pizza in general is a bit heavy on the smoky flavor but not a failure at least. The second pie went in my oven on a different stone.
    I cook. I eat. I repeat. Thornville, Ohio
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  • Spaightlabs
    Spaightlabs Posts: 2,349
    How did the cilantro come out when cooked at high temp? I've put it on a za after pulling it like you would arugula but haven't tried it cooked.
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  • SaturdayFatterday
    SaturdayFatterday Posts: 468
    @Spaightlabs: it's come out fine the two times we've used it - green and tender.  Not sure whether it's because cilantro is resilient, or because the cheese on top and pork fat underneath it protected it, or both.

    [Northern] Virginia is for [meat] lovers.
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  • Spaightlabs
    Spaightlabs Posts: 2,349
    Thank you, will give it a go this weekend. Gonna make a pile of ribs and pineapple and do a rib, pineapple, jalapeño, cilantro pie.
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  • SaturdayFatterday
    SaturdayFatterday Posts: 468
    Oh, man.  I can't wait to see pictures of that pie. 

    [Northern] Virginia is for [meat] lovers.
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