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Pizza
NPHuskerFL
Posts: 17,629
Started out with an all new dough recipe involving buttermilk. Made 4 dough balls at 305 grams.
White Pizza. I hope you like this @Judy Mayberry . Thanks for the recipe you emailed a while back. I had to substitute one cheese but, it turned out to be one of my best.
Heavy Whipping cream, fotina cheese cubed, mozzarella cheese thick sliced, and then shredded some saracino cheese and a handful of chopped fresh sage. And a quick drizzle of EVOO on the crust edge.
Pepperoni with thick sliced moz.
White Pizza. I hope you like this @Judy Mayberry . Thanks for the recipe you emailed a while back. I had to substitute one cheese but, it turned out to be one of my best.
Heavy Whipping cream, fotina cheese cubed, mozzarella cheese thick sliced, and then shredded some saracino cheese and a handful of chopped fresh sage. And a quick drizzle of EVOO on the crust edge.
Pepperoni with thick sliced moz.
LBGE 2013 & MM 2014
Die Hard HUSKER & BRONCO FAN
Flying Low & Slow in "Da Burg" FL
Comments
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So as the host I can't participate, but let me show y'all up....
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Not at all Jason. @theyolksonyou There have been some real impressive entries and more so the best participation I've seen in a TD since I started doing them. HuskerMaMa nailed it with this theme idea.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Just yanking your chain.
Agree participation is off the charts. If I hadn't been in the Boro drinking Tony's PBR, I'd have jumped in for sure. -
Looks great!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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Great stuff. I'm stealing the paper idea.Slumming it in Aiken, SC.
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Looks awesome buddy
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Fantastic.... Love your plated pics with the mozzarella and tomato side..Greensboro North Carolina
When in doubt Accelerate.... -
Looks like you've got some kind of spacer between the plate setter and the stone. What do you use? And how much gap do you prefer?
Kennebunk, Maine -
Looking good @NPHuskerFL. I am glad you are not competing on this one, but competition is fierce.
XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo. -
@Northarrow I use (3)7/8" refrigeration 90°s. That seems to be plenty of gap.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Woah...
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Great job... WowCharlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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@Judy Mayberry shared the recipe. I had to substitute one cheese but, the flavor was by far the best I've done on a White Pizza. The crust was a hit also.
Thank you everyone for your kind comments.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
Great job, Blake. You used a LOT more whipped cream than Pizzeria Mozza did as the base. The cream won't run over if it's in a thinner layer. And any great cheese would work because sottocenere is just about impossible to find locally. Here's a link: http://http//www.murrayscheese.com/sottocenere.html
You didn't mention frying the sage leaves till they're crisp. It's genius flavor and adds a crunch!
Yes, it's the best white pizza, and I think using whipped cream as a base you could riff on a whole set of other ingredients, like one with garlic, etc.Judy in San Diego -
@Judy Mayberry Yep guilty as charged...too much base cream and it boiled quickly but, still added to the overall flavor. Didn't do the fried sage leaves. I had em all ready and opted out. I'll do it next time.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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