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homemade pizza gallery (and notes, tips, etc.)

homemade pizza gallery (and notes, tips, etc.)
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  • Post #661 - April 23rd, 2021, 8:12 am
    Post #661 - April 23rd, 2021, 8:12 am Post #661 - April 23rd, 2021, 8:12 am
    AlekH wrote:dang :D

    What he said.
    Hold my beer . . .

    Low & Slow
  • Post #662 - April 23rd, 2021, 8:13 am
    Post #662 - April 23rd, 2021, 8:13 am Post #662 - April 23rd, 2021, 8:13 am
    Oh, and here's my set-up:

    Image
    Image

    I broke the tile off by hand before realizing that I had an actual tile-cutter in the garage, hence the jagged bottom edge. (d'oh!)

    Lots of great looking pies in this thread, and lots of ways to get there! And -- for those wondering -- I think that's about $10 worth of tile there, if that. I bought around $20 worth, half for the grill, half for the oven, and I have a couple left over.
  • Post #663 - April 23rd, 2021, 8:26 am
    Post #663 - April 23rd, 2021, 8:26 am Post #663 - April 23rd, 2021, 8:26 am
    Binko wrote:A couple weeks ago, the Shop & Save at Archer and Central had some flour in their clearance bin. It was "Selzione Casillo Farina di Grano Tenero Tipo 00" for a buck twenty-nine a kilo. Seemed like a good deal for 00 flour, so I bought two.

    Exactly what I did, though it was 69 cents a package last Saturday.

    BTW - I made your Chicken Paprikash a few days ago, because I had not made any all winter.

    Thank you for your contributions. I appreciate your notes on the use of this flour.

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #664 - April 23rd, 2021, 8:34 am
    Post #664 - April 23rd, 2021, 8:34 am Post #664 - April 23rd, 2021, 8:34 am
    Cathy2 wrote:
    Binko wrote:A couple weeks ago, the Shop & Save at Archer and Central had some flour in their clearance bin. It was "Selzione Casillo Farina di Grano Tenero Tipo 00" for a buck twenty-nine a kilo. Seemed like a good deal for 00 flour, so I bought two.

    Exactly what I did, though it was 69 cents a package last Saturday.

    BTW - I made your Chicken Paprikash a few days ago, because I had not made any all winter.

    Thank you for your contributions. I appreciate your notes on the use of this flour.

    Regards,
    Cathy2


    Sixty-nine cents! That's a steal! I was tempted to snatch them all up at $1.29, but only bought two because I wasn't sure how it'd perform, as I know not all 00 flours are equal. But this one did fine.

    Glad you're getting mileage out of the paprikash! During the fall/winter, I've probably made it on average twice a month. Served with plenty of homemade spaetzle/galuska/nokedli, it's so soul satisfying. And easy to make. And frugal.
    Last edited by Binko on April 23rd, 2021, 10:12 am, edited 1 time in total.
  • Post #665 - April 23rd, 2021, 9:44 am
    Post #665 - April 23rd, 2021, 9:44 am Post #665 - April 23rd, 2021, 9:44 am
    HI,

    Yes, in fact the sticky price tag was over another for 99 cents, so 69 cents last weekend.

    For the paprikash, I had spaetzle in the freezer from a big batch I had made the week before. This is something I intend to do in the future, because it is an impulse decision to include a meal.

    Thanks!

    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #666 - April 26th, 2021, 4:13 pm
    Post #666 - April 26th, 2021, 4:13 pm Post #666 - April 26th, 2021, 4:13 pm
    Binko wrote: white pizza [sour cream, garlic] with walnuts, rosemary, bacon, black pepper, the above mix of cheeses, finished with fresh scallions


    Hope you don't mind but this combo sounded so good, I had to riff on it...

    White pie (whipped cream base) with rosemary, walnuts, roasted shitakes, charred scallions, mozzarella di bufala, fontina, goat gouda

    Image



    Image

    Thanks for the inspiration, Binko. It was our favorite pizza of the night!
  • Post #667 - April 27th, 2021, 8:47 am
    Post #667 - April 27th, 2021, 8:47 am Post #667 - April 27th, 2021, 8:47 am
    Looks great! I like the idea of the shiitakes and the cheese selection. I have yet to try that whipped cream base -- I'll have to look upthread for the details. I just did thinned out sour cream. Might be worth culturing some creme fraiche for the next go.
  • Post #668 - May 2nd, 2021, 7:13 am
    Post #668 - May 2nd, 2021, 7:13 am Post #668 - May 2nd, 2021, 7:13 am
    It's morel season!!!! Love this time of year! We found 17 this weekend (mainly black with a few half morels). Here's the first few.

    Image

    We made a morel/asparagus pizza last night with whipped cream base, local asparagus, sautéed morels with a little cream, mozzarella di bufala and fontina.

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    Image

    I also made a pizza with half whipped cream, leftover herb roast fingerlings from Lula and bacon, mozz and half bacon, red sauce and cheese.

    Image

    The 3rd pizza was loosely inspired by a tartine recipe from The Splendid Table: white pie with, Mexican chorizo, goat cheese mixed with herbs (marjoram, rosemary, sage, chives, mint), and shitakes. Drizzled with a little honey at the end.

    Image
  • Post #669 - May 3rd, 2021, 8:29 pm
    Post #669 - May 3rd, 2021, 8:29 pm Post #669 - May 3rd, 2021, 8:29 pm
    Quite possibly I will achieve reviled pariah status:Image
    Two French bread pizzas, one artichoke/black olive/tomato, another mushroom/ancient pepper. Needed something quick and light tonight using ingredients that were around the house.
  • Post #670 - May 5th, 2021, 7:03 am
    Post #670 - May 5th, 2021, 7:03 am Post #670 - May 5th, 2021, 7:03 am
    Is there a primer on posting pictures? I tried for an hour yesterday without success. I also looked on the site for directions.....no joy. Help!
  • Post #671 - May 5th, 2021, 9:07 am
    Post #671 - May 5th, 2021, 9:07 am Post #671 - May 5th, 2021, 9:07 am
    Is there a primer on posting pictures?

    Here's some info: viewtopic.php?f=22&t=30179
  • Post #672 - May 5th, 2021, 9:20 am
    Post #672 - May 5th, 2021, 9:20 am Post #672 - May 5th, 2021, 9:20 am
    dukesdad wrote:Is there a primer on posting pictures? I tried for an hour yesterday without success. I also looked on the site for directions.....no joy. Help!

    Unfortunately, internal image hosting is still currently under construction. .jpg images hosted elsewhere (public image hosting sites like google, flickr, imgur, etc.) can be linked here to display in posts by placing the url/link to the image in your post and bracketing it with [img]and[/img]. Images must be no wider than 800 pixels in order to display correctly.

    If you need additional assistance, please let us know. Apologies for the inconvenience.

    Thanks,

    =R=
    for the Moderators
    Same planet, different world
  • Post #673 - May 5th, 2021, 12:33 pm
    Post #673 - May 5th, 2021, 12:33 pm Post #673 - May 5th, 2021, 12:33 pm
    ronnie_suburban wrote: Images must be no wider than 800 pixels in order to display correctly.


    Ah! Well that explains why some of my images bleed over the edge. The message board software will accept photos up to 1200px a side, so I always assumed that was the maximum.
  • Post #674 - May 5th, 2021, 3:54 pm
    Post #674 - May 5th, 2021, 3:54 pm Post #674 - May 5th, 2021, 3:54 pm
    dukesdad wrote:Is there a primer on posting pictures? I tried for an hour yesterday without success. I also looked on the site for directions.....no joy. Help!

    If you would like a primer on Imgur hosting and adding your photos, PM me.
  • Post #675 - May 5th, 2021, 4:01 pm
    Post #675 - May 5th, 2021, 4:01 pm Post #675 - May 5th, 2021, 4:01 pm
    Binko wrote:
    ronnie_suburban wrote: Images must be no wider than 800 pixels in order to display correctly.


    Ah! Well that explains why some of my images bleed over the edge. The message board software will accept photos up to 1200px a side, so I always assumed that was the maximum.

    Yeah, 900 will work but they also spill over a bit (anything larger is a mess). In the new configuration, image uploads should be possible in any size and will automatically be resized to format correctly.

    =R=
    Same planet, different world
  • Post #676 - October 10th, 2021, 4:18 am
    Post #676 - October 10th, 2021, 4:18 am Post #676 - October 10th, 2021, 4:18 am
    How to turn any home oven into a pizza oven
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #677 - December 22nd, 2021, 6:08 pm
    Post #677 - December 22nd, 2021, 6:08 pm Post #677 - December 22nd, 2021, 6:08 pm
    I got an Ooni Fyra 12 from SueF as a birthday present, and finally got the chance to run it live (fired it up to burn off manufacturing residues on Monday).

    Image

    Used a dough from Serious Eats engineered for these kinds of ovens, that I put up to cold-ferment on Sunday -- it easily doubled in the fridge. Made sauce at lunchtime: two cloves of minced garlic sauteed in olive oil, a good squirt of tomato paste from a tube, a little less than a half-can of crushed Red Gold leftover from something else, a splash from an open bottle of rose, salt, pepper, dry basil.

    What, no mozzarella? But hey, a ball of queso oaxaca, that's even better.
    Mine went on first: lightly sauced, torn cheese, dots of sausage and kale (blanched and frozen from my garden). But there wasn't enough cornmeal on the peel, it sort of squished, then didn't want to move around on the stone. Got rather singed on one side (chopped off before photo).

    Image
    Came out delicious, if a little bready from being squished thicker.

    After that lesson, we used a LOT more cornmeal, stretched SueF's dough more (pepperoni and mix of green and kalamata olives). Hers worked perfectly: just a couple char blisters, thin and chewy.

    Image
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #678 - January 5th, 2022, 8:47 am
    Post #678 - January 5th, 2022, 8:47 am Post #678 - January 5th, 2022, 8:47 am
    We made a really nice pizza last week with a new combo--leftover PQM porchetta (we had ordered a porchetta for the holidays to cook at home), roasted shitakes and pistachios/olive oil on a whipped cream base with fontina and mozzarella.

    Image

    Image
  • Post #679 - January 5th, 2022, 10:51 am
    Post #679 - January 5th, 2022, 10:51 am Post #679 - January 5th, 2022, 10:51 am
    thaiobsessed wrote:We made a really nice pizza last week with a new combo--leftover PQM porchetta (we had ordered a porchetta for the holidays to cook at home), roasted shitakes and pistachios/olive oil on a whipped cream base with fontina and mozzarella.

    That looks pretty awesome. The carnitas I whipped up the other day would probably work too. I wonder how that whipped cream base works with the 800F+ temps of my Ooni -- will it just vaporize?
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #680 - January 5th, 2022, 10:54 am
    Post #680 - January 5th, 2022, 10:54 am Post #680 - January 5th, 2022, 10:54 am
    thaiobsessed wrote:We made a really nice pizza last week with a new combo--leftover PQM porchetta (we had ordered a porchetta for the holidays to cook at home), roasted shitakes and pistachios/olive oil on a whipped cream base with fontina and mozzarella.

    Wow - absolutely gorgeous! They look so delicious. :)

    =R=
    Same planet, different world
  • Post #681 - January 5th, 2022, 2:31 pm
    Post #681 - January 5th, 2022, 2:31 pm Post #681 - January 5th, 2022, 2:31 pm
    thaiobsessed wrote:We made a really nice pizza last week with a new combo--leftover PQM porchetta (we had ordered a porchetta for the holidays to cook at home), roasted shitakes and pistachios/olive oil on a whipped cream base with fontina and mozzarella.

    I am always impressed by your pizzas.
  • Post #682 - January 7th, 2022, 10:54 pm
    Post #682 - January 7th, 2022, 10:54 pm Post #682 - January 7th, 2022, 10:54 pm
    Made my first attempt at a Quad Cities Style Pizza tonight. The dough, I thought, was interesting — involved adding pepper, oregano, and paprika, but the hallmark of the dough is its maltiness. I didn’t have any malt syrup, so I substituted DME with a little more liquid.

    Topped with a thin layer of tomato sauce, some onions, mushroom, fennel-based sausage, and komatsuna, with mozzarerlla on top.Image

    Baked at 450° on my brand new pizza steel, it was a bit overdone. (I was used to using a pizza stone, which finally cracked into too many pieces to save it.) The heat retaining capacity was apparently somewhat greater than the stone.

    It got the traditional Quad Cities long strip cut.Image

    Tasted pretty good — the maltiness of the crust really came through. (Based on a Washington Post article adapted from a recipe from Roots Handmade Pizza in Chicago.)
    (If images don't show, make sure any ad blockers will allow you to accept stuff from advertising-marketing.com.)
  • Post #683 - March 27th, 2022, 7:40 am
    Post #683 - March 27th, 2022, 7:40 am Post #683 - March 27th, 2022, 7:40 am
    JoelF wrote:
    thaiobsessed wrote:We made a really nice pizza last week with a new combo--leftover PQM porchetta (we had ordered a porchetta for the holidays to cook at home), roasted shitakes and pistachios/olive oil on a whipped cream base with fontina and mozzarella.
    I wonder how that whipped cream base works with the 800F+ temps of my Ooni -- will it just vaporize?


    We're typically baking our pies between 850 and 900 and the whipped cream holds up just fine.

    Here's some recent pies inspired by the need to clean out the freezer:

    The 'Gringa': Leftover pork al pastor, grilled scallions, pickled red onions, mozzarella, cotija, cilantro on a whipped cream base

    Image

    Image

    Leftover Thai red curry pork shoulder, roasted cauliflower, pickled jalapeños, pickled red onion, basil, mozz on a whipped cream base

    Image

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