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August 23, 2013

Comments

Looks good! I like Thai chicken or BBQ chicken, and must admit a terrible fondness for ham & pineapple.

I don't know if you've tried Peter Reinhart's pizza dough recipe, but I swear by it. It's super-simple and actually improves with age in the fridge--and you can freeze the balls of dough for later use. I also make it often using whole-wheat flour for half the flour. If you're interested in trying your own dough, it's worth a shot.

Jen: Funny you should mention it...I've tried Peter Reinhart's pizza dough recipe and it's my favorite of all the ones I've tried. That's probably what I'll go back to once I get the whole stretching situation under control. P.S. I like Hawaiian, too (but the men in the house do not).

I also battle with pizza. I am not Italian so maybe even more disadvantaged here. I too recently tried the parchment paper / pizza stone thing with good success (for me). Also had fire dept here Mon this week for a non-pizza mishap.

I have the same issues with puffy crust/doughy bottoms (not to get personal) I cheat by making "gourmet flatbread" pizza -- I buy naan from my favorite Indian restaurant and use that as my crust.

I'm usually a veggie whore when it comes to pizza (fresh tomato, green pepper, mushroom, onion, well-chopped broccoli) but I recently tried a bacon pizza and (shock - surprise) it was FABULOUS!

I have a stone but haven't tried it yet, my friend Tash makes fabulous mini pizzas - - so far I am intimidated by her genius, and my stone just sits in the oven, mocking me.

Combos she has turned me on to-
1. Carmelized onion, crumbled bacon, goat cheese
2. Very Thinly sliced pears, crumbled blue or gorgonzoloa (to die for!)
3. finely diced tomato, mozzarella, and mounds of fresh basil.

wowzaaa, that za in the pic looks great!
i feel your pain with the pizza peel! we've been doing pizzas on our Big Green Egg lately and WOW it's tricky getting that sucker onto the stone, in the egg, without losing all of your arm hair! hahahaa! it's all in the cornmeal application and the "flick" to get the za off the peel. practice does make perfect. lately we love goat cheese, caramelized onion, sauteed shitake mushrooms and anchovies. a splash of parmesan & olive oil is always good after it cooks. soooo hungry now!! ;o)

Too spoiled by years of New Haven style pizza, I now suffer in Chicago. I'll try your tips. My favorite is goat cheese and spinach.

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