ckreef Posted May 21, 2016 Report Posted May 21, 2016 Nothing special here but I did want to run this test. Double batch of dough divided by 2. Also used a different sauce than normal. Next time I'll divide by 3 and tweak the sauce a bit. Also not thrilled with the board the pizza is sitting on, not enough contrast with the pizza dough. . The sauce was too watery. You can see how it mixed in with the shredded mozzarella cheese on the ham and black olives. On the one with green peppers I used a fresh mozzarella cheese ball that I sliced by hand so the watery sauce didn't effect the outcome as much. Sent from my XT1585 using Tapatalk 1
MacKenzie Posted May 21, 2016 Report Posted May 21, 2016 CK, you are making me hungry for pizza but that's not on my menu:( 1
CeramicChef Posted May 21, 2016 Report Posted May 21, 2016 Charles - I understand you like perfection. But really! I'd eat those pizzas and ask for more. Those look wonderful! Don't be so hard on yourself. Very nice job on these pizza pies! Kudos and congrats.
ckreef Posted May 21, 2016 Author Report Posted May 21, 2016 Charles - I understand you like perfection. But really! I'd eat those pizzas and ask for more. Those look wonderful! Don't be so hard on yourself. Very nice job on these pizza pies! Kudos and congrats. TY CC but ..... Next month is pizza challenge. With all the pizza cooks on Guru lately I don't really expect to win but I do need to be at the top of my game to give them a run for their money. Sent from my XT1585 using Tapatalk 1
CeramicChef Posted May 21, 2016 Report Posted May 21, 2016 I gotcha! Of course, my vote goes to you, unless it goes to Susan! 2
skreef Posted May 21, 2016 Report Posted May 21, 2016 I gotcha! Of course, my vote goes to you, unless it goes to Susan! I vote for me... Lol Sent from my SM-G920V using Tapatalk 2
ckreef Posted May 28, 2016 Author Report Posted May 28, 2016 Three more test pizzas. Just want to make sure I know what I'm doing before the Guru pizza challenge next month ;-l) . Lessons from tonight: . 1) less is definitely more with thin crust pizza. 2) no pepperoni - grease makes a bad picture. 3) take picture at a lower angle to get a better view of the crusts oven spring. . Great pizzas, I just hope I can remember all these lessons. Tonight I ordered a bag of King Arthur Pizza Flour. Will be interesting to see how it works. Sent from my XT1585 using Tapatalk 1
Cookie Posted May 28, 2016 Report Posted May 28, 2016 That dough looks very similar to Nancy Silverton's dough that I like from Mozza... Can you please share or point me to a recipe online? I'd like to compare notes, looks killer. Dude, I really don't know what else you could ask for...these are all better than anything (and based on looks, I'd call it a tie with Mozza) that is available in Singapore, a population of 5.5 million with a gazillion Italian joints and commercial pizza establishments... P.S. Hide pep under cheese to hide grease?
CeramicChef Posted May 28, 2016 Report Posted May 28, 2016 @ckreef - great minds do think alike! I've got pizza ready to hit Beauty! here in about 15 minutes. I certainly hope mine turns out even half as nice as those three pizza pies you cooked! Wonderful pies, simply droolicious. Kudos all over ya! 1
ckreef Posted May 28, 2016 Author Report Posted May 28, 2016 @Cookie TY for the awesome compliment. The dough recipe and technique I use can be found at . http://www.kingarthurflour.com/recipes/artisan-no-knead-pizza-crust-recipe It's a sort of screwed up recipe that is more geared towards technique. Once you learn it it does give very consistent awesome results. These pizzas tasted great but this was a test for the Guru pizza challenge next month. I'm more trying to tweak my pizza pictures than the actual pizza itself. Sent from my XT1585 using Tapatalk
Cookie Posted May 28, 2016 Report Posted May 28, 2016 1 minute ago, ckreef said: @Cookie TY for the awesome compliment. The dough recipe and technique I use can be found at http://www.kingarthurflour.com/recipes/artisan-no-knead-pizza-crust-recipe It's a sort of screwed up recipe that is more geared towards technique. Once you learn it it does give very consistent awesome results. These pizzas tasted great but this was a test for the Guru pizza challenge next month. I'm more trying to tweak my pizza pictures than the actual pizza itself. Sent from my XT1585 using Tapatalk Hire @MacKenzie to fly down and take some pics for you??? That woman has skillz! 2
ckreef Posted May 28, 2016 Author Report Posted May 28, 2016 @ckreef - great minds do think alike! I've got pizza ready to hit Beauty! here in about 15 minutes. I certainly hope mine turns out even half as nice as those three pizza pies you cooked! Wonderful pies, simply droolicious. Kudos all over ya! Can't wait to see some pictures of your pizzas, I'm sure they will be fantastic. Sent from my XT1585 using Tapatalk
ckreef Posted May 28, 2016 Author Report Posted May 28, 2016 Hire @MacKenzie to fly down and take some pics for you??? That woman has skillz! Only if she works for food - LOL Sent from my XT1585 using Tapatalk 2
MacKenzie Posted May 28, 2016 Report Posted May 28, 2016 Thank you Cookie for that. Heck, I'll go for free if can get a couple of slices of his pizza. 1
tony b Posted May 28, 2016 Report Posted May 28, 2016 Reef, I use KA Pizza flour all the time. Nice stuff. For the final pic for the Challenge, you can always take a paper towel and dab up the extra grease off the pepperoni, as they tend to curl up and make little wells. I twist up the corners of the paper towel to make nice "wicks" to gather up the grease. 1
EGGARY Posted May 29, 2016 Report Posted May 29, 2016 What about 00 Flour ? I have used a recipe using 50/50 00 Flour and AP Flour. Bread flour ?
MacKenzie Posted May 29, 2016 Report Posted May 29, 2016 I use 100% Canadian bread flour for my pizza dough.
ckreef Posted May 29, 2016 Author Report Posted May 29, 2016 What about 00 Flour ? I have used a recipe using 50/50 00 Flour and AP Flour. Bread flour ? I'll save my 00 flour (don't have much left) for when I break out my Blackstone Pizza Oven and do some 60 second pizzas in a couple of weeks. Sent from my XT1585 using Tapatalk
dstr8 Posted May 29, 2016 Report Posted May 29, 2016 The Blackstone is a nice pizza oven given its size, affordability and quickness to baking temps for all things Neapolitan (or lower temp doughs too) pies! Although I don't own a Blackstone my BIL has one and I've seen it in action several times. I've vacillated back/forth about getting one...but holding out for something: Too big, too expensive along with requiring copious amounts of wood 1
tinyfish Posted May 30, 2016 Report Posted May 30, 2016 Killer looking pizzas, all of them. Pizza challenge is going to be tough for sure. My money is on you Charles.
