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OT - Elotes Pizza
JohnInCarolina
Posts: 32,482
in Off Topic
Basically Mexican street corn, but on top of a pizza. I followed the recipe at Gozney, here:
https://us.gozney.com/blogs/recipes/elotes-pizza-recipe
but there are a bunch on the intertubes. I used some frozen sour dough I had left over, so the crust didn’t cook as well as it normally does for me, but this still came out great.
Pretty creamy, and great flavor. This is vegetarian but it doesn’t feel like it somehow.
My post is OT since I did this on a Roccbox, but you could easily do this on a BGE. Give it a try sometime if you’ve got a wild hair for something different!
https://us.gozney.com/blogs/recipes/elotes-pizza-recipe
but there are a bunch on the intertubes. I used some frozen sour dough I had left over, so the crust didn’t cook as well as it normally does for me, but this still came out great.
Pretty creamy, and great flavor. This is vegetarian but it doesn’t feel like it somehow.
My post is OT since I did this on a Roccbox, but you could easily do this on a BGE. Give it a try sometime if you’ve got a wild hair for something different!
"I've made a note never to piss you two off." - Stike
Comments
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now you’re talkin! Bravo John!
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Pizzas are a great platform for a lot of different flavor profiles. I will have to try this because I love corn. I’m thinking roasted green chilies would be great on that pie.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Most definitely!SciAggie said:
I’m thinking roasted green chilies would be great on that pie."I've made a note never to piss you two off." - Stike -
I love corn, this looks very good!
I made a batch of dough with about 10% masa harina a couple of weeks ago, I think it would work well with corn.____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
@paqman Speak more of this mass infused pizza dough goodness. You have my full attention...Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
I'd hit it.Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX -
And, we can talk about the corn next Friday night!Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX -
Wouldn't using blue corn be better for that discussion?dmchicago said:And, we can talk about the corn next Friday night!“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
I have blue corn. Stay tuned.HeavyG said:
Wouldn't using blue corn be better for that discussion?dmchicago said:And, we can talk about the corn next Friday night!Back to the masa...Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
@SciAggie I had leftover taco meat and I did not feel like eating tacos for a 3rd day in a row so I figured it would be good on pizza and stumbled upon the bag of masa harina...SciAggie said:@paqman Speak more of this mass infused pizza dough goodness. You have my full attention...
Made the dough with:
90% Caputo Nuvola Super
10% Bob’s red mill organic Masa Harina
65% water
3% salt
0.1% Instant Yeast (IDY)
14 hours room temperature fermentation.
I usually do 3 (210g) dough balls at a time so that translates to:
450g Nuvola Super
59g masa harina
325g water
15g salt
0.5g IDY
The Nuvola Super usually gives a super airy dough so it helps counter balance the masa harina but even at 10% the dough is heavier than a “regular” dough. I bake lower than I usually do because of the masa harina (I would guess 750F floor temp).
I used that dough for taco and fajita pizza but I think it would be really good with corn and this recipe.
____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
Thanks @paqman That seems like a pretty standard dough recipe except for substituting dried masa for the whole grain. I am definitely trying this.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
One of the things I've come to appreciate with making pizza dough, is how 10% of just about anything that is not 00 can make a tremendous difference.paqman said:
@SciAggie I had leftover taco meat and I did not feel like eating tacos for a 3rd day in a row so I figured it would be good on pizza and stumbled upon the bag of masa harina...SciAggie said:@paqman Speak more of this mass infused pizza dough goodness. You have my full attention...
Made the dough with:
90% Caputo Nuvola Super
10% Bob’s red mill organic Masa Harina
65% water
3% salt
0.1% Instant Yeast (IDY)
14 hours room temperature fermentation.
I usually do 3 (210g) dough balls at a time so that translates to:
450g Nuvola Super
59g masa harina
325g water
15g salt
0.5g IDY
The Nuvola Super usually gives a super airy dough so it helps counter balance the masa harina but even at 10% the dough is heavier than a “regular” dough. I bake lower than I usually do because of the masa harina (I would guess 750F floor temp).
I used that dough for taco and fajita pizza but I think it would be really good with corn and this recipe.
90% caputo blue with 10% whole wheat is an entirely different beast from a 100% caputo dough, even at the same hydration and salt levels. It handles very differently and cooks up differently."I've made a note never to piss you two off." - Stike -
It is a standard recipe but the masa harina has no gluten so it results in a heavy but tasty dough (which can be good for some types of pizza).SciAggie said:Thanks @paqman That seems like a pretty standard dough recipe except for substituting dried masa for the whole grain. I am definitely trying this.
I love corn and I get it fresh from the farm every day in August, this is definitely going on my to do list.
____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
Oh, yes, and with masa harina, I think you could probably go as low as 5% and still get the taste.JohnInCarolina said:
One of the things I've come to appreciate with making pizza dough, is how 10% of just about anything that is not 00 can make a tremendous difference.paqman said:
@SciAggie I had leftover taco meat and I did not feel like eating tacos for a 3rd day in a row so I figured it would be good on pizza and stumbled upon the bag of masa harina...SciAggie said:@paqman Speak more of this mass infused pizza dough goodness. You have my full attention...
Made the dough with:
90% Caputo Nuvola Super
10% Bob’s red mill organic Masa Harina
65% water
3% salt
0.1% Instant Yeast (IDY)
14 hours room temperature fermentation.
I usually do 3 (210g) dough balls at a time so that translates to:
450g Nuvola Super
59g masa harina
325g water
15g salt
0.5g IDY
The Nuvola Super usually gives a super airy dough so it helps counter balance the masa harina but even at 10% the dough is heavier than a “regular” dough. I bake lower than I usually do because of the masa harina (I would guess 750F floor temp).
I used that dough for taco and fajita pizza but I think it would be really good with corn and this recipe.
90% caputo blue with 10% whole wheat is an entirely different beast from a 100% caputo dough, even at the same hydration and salt levels. It handles very differently and cooks up differently.
____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
I love elotes. I love pizza. I must DOUBLE love elotes pizza!
Nice pie, JIC.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Excellent
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You are the Pizza Man...I drink cheap beer so I can afford good bourbon.
Salisbury, NC...... XL,Lx3,Mx2,S, MM, Mini BGE, FireDisc x2. Blackstone 22", Offset smoker, weber kettle 22" -
What kind of corn did you use (canned, frozen, fresh)?____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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Fresh only sir!paqman said:What kind of corn did you use (canned, frozen, fresh)?"I've made a note never to piss you two off." - Stike -
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Damn, it is not in season here yet, a couple more weeks to wait I guess. Do you precook before putting on the pizza?JohnInCarolina said:
Fresh only sir!paqman said:What kind of corn did you use (canned, frozen, fresh)?____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
I love corn and love pizza... but I'm having trouble picturing the two together. I love peas too, but I made a pizza with peas once. Meh...
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
It’s true this is not a pizza that’s well-suited to people who lack imagination.Carolina Q said:I love corn and love pizza... but I'm having trouble picturing the two together."I've made a note never to piss you two off." - Stike -
No pre-cook. 900 degrees takes care of it pretty quickly.paqman said:
Damn, it is not in season here yet, a couple more weeks to wait I guess. Do you precook before putting on the pizza?JohnInCarolina said:
Fresh only sir!paqman said:What kind of corn did you use (canned, frozen, fresh)?"I've made a note never to piss you two off." - Stike -
CuteJohnInCarolina said:
It’s true this is not a pizza that’s well-suited to people who lack imagination.Carolina Q said:I love corn and love pizza... but I'm having trouble picturing the two together.I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Sounds like a perfect topic. If you eat blue corn, does that result in blue poop? @caliking 😂dmchicago said:And, we can talk about the corn next Friday night!____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
Great looking pizza
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
paqman said:Corn in any of the rainbow's colors is a pretty good indicator of....uhhh....nevermind.______________________________________________I love lamp..
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