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Ping Carolina Q: PIZZA

Judy Mayberry
Judy Mayberry Posts: 2,015
edited November -0001 in EggHead Forum
Michael:

A really good tip I got at the Killeens' Al Forno restaurant in Providence, RI: They brush the top of the unbaked dough with chili-infused oil before putting on any toppings. Gives it a nice kick. You make it the same way you do the garlic oil--heat up oil with a dried chili (I use chile de arbol) in it, remove the chili, and store it in the refrigerator forever. If it solidifies, just heat it up a little in the microwave.

I'm guessing that their book Cucina Simpatica would have directions for their killer pizza. But don't quote me.

Judy
San Diego
Judy in San Diego
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Comments

  • cookn biker
    cookn biker Posts: 13,407
    That is what I do at work also. Getting good with that stone za oven, pretty pies coming out of it. :)
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
    Molly:

    Are you really a pro pizza maker? What "work" is it? Do you toss?

    Really tickled,
    Judy
    Judy in San Diego
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  • rsmdale
    rsmdale Posts: 2,472
    Pretty good tips, will have to try.



    GOOD EATS AND GOOD FRIENDS


    DALE
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  • Mr. & Mrs Potatohead
    Mr. & Mrs Potatohead Posts: 2,037
    Lots of tips, tricks & methods…
    This is only an experiment / test....Right?
    No matter, a pizza pie done in the Egg is totally TOP shelf! Even if the darn thing is on fire when you pull it!!
    BTW; Remember to burn brightly, when on fire! It keeps folk guessing.
    I’m still working on a Greek / Mediterranean (white sauce) pie with chicken and / or seafood as the mainstay. Someday, I’ll master that too! But we need to keep in mind….
    The journey is the reward! So to speak!
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  • cookn biker
    cookn biker Posts: 13,407
    I'm a sous chef.
    I try tossing sometimes. I really need that kit :laugh:
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Carolina Q
    Carolina Q Posts: 14,831
    Thanks, Judy. I've never been a fan of chilis though - in anything. My Scoville limit is pretty much at the level of green peppers. :lol:

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

    Michael 
    Central Connecticut 

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