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Lets talk Homemade Pizza - Page 7

post #91 of 96
Quote:
Originally Posted by alexg View Post

I was leaning towards a yeast issue, but it foamed up in water and rose to about twice the size at room temperature, then doubled again when I put it in the fridge. The oven isn't in NYC, a friend on Long Island owns a pizzeria. Of course, getting the employees to understand that I was trying to make a different style of pizza from what they make there and didn't need help was another issue. It's hard disagreeing with professional pizza chefs about pizza making, but I'm unsure of the accuracy of the proclamation that "you can never add too much flour."
I can make regular, decent pizza. The pizzas I made today could give most pizzerias in America a run for their money, but I'm trying to figure out how to make perfect Neopolitan pizza which is proving way harder than it seems.

Are you familiar with this guy's website. He's in a similar boat, except he's dedicated his entire life to it in this bizarrely endearing blog about his obsession. He goes at it HARD. He's probably a douche, but you have to admire the passion.

http://www.varasanos.com/PizzaRecipe.htm
post #92 of 96
ed leahy, the no-knead bread guy just came out with a pizza book. haven't cooked from it yet, but everyone i know who has made his bread has been pretty crazy about it.
post #93 of 96
Yeah I've been using varasano's dough recipe. It's been great for me. Recent pizza:


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post #94 of 96
Quote:
Originally Posted by foodguy View Post

ed leahy, the no-knead bread guy just came out with a pizza book. haven't cooked from it yet, but everyone i know who has made his bread has been pretty crazy about it.

The most recent Bon Appetit has this on the cover and features the dough recipe and talks about the book. I bought the magazine as I was stuck in an airport coming back from a work trip and was drooling over the pizza on the cover. I ended up making the dough recipe a few days later. I would rank it up there with the Reinhart recipe that encourages longer fermentation. The Leahy recipe is ideal for someone who either doesn't have a stand mixer, doesn't want to bring it out.

This was the first recipe from Leahy that I have tried out but I have been reading about him for a long time, ever since Bittman feature the no-knead recipe in the NYT.

http://www.bonappetit.com/recipes/2012/03/tomato-and-stracciatella-pizzas
post #95 of 96
Tonight's try.

Made my own sauce (well Varasano's sauce). Basically just pureed tomatoes. Was a bit too watery - need to work on it. Flavor on the pizza was fantastic though.

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Cross posted in wdyelnfd.
post #96 of 96

I have two pizza's to share if you are interested in trying them. My wife and I make these at home and are quite pleased with them.

 

Pizza #1

Olive oil (for the sauce)

Pears

Goat cheese

Dates

Thyme

 

Pizza #2

Fig jam (for the sauce) 

Prosciutto

Gorgonzola

 

Bake, let cool.

 

Top with Arugula salad:

 

Baby Arugula

Nice olive oil

Balsamic vinegar

Minced shallot

salt

pepper

lemon zest (optional)

Honey (optional - If you use really good balsamic you may not need it)

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