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

homemade pizza gallery (and notes, tips, etc.)
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  • Post #691 - December 21st, 2023, 2:41 pm
    Post #691 - December 21st, 2023, 2:41 pm Post #691 - December 21st, 2023, 2:41 pm
    :D Missed a T in there. Neapolitan.
  • Post #692 - December 22nd, 2023, 7:20 pm
    Post #692 - December 22nd, 2023, 7:20 pm Post #692 - December 22nd, 2023, 7:20 pm
    lougord99 wrote:ImageSort of Napolean crust refrigerated for 24 hours. Topped with mashed potatoes ( white potatoes with garlic cream and butter) homemade bacon, parmesean and after cooking green onions


    I'll have to try the mashed potato bacon combo--what could be bad about that?!?

    Some recent pies at our house:
    Bulgogi/kimchi/pickled jalapeños

    Image


    Leftover chicken makhani from Tava

    Image

    Meatball giardinieira

    Image

    Also, I'd been wanting to try Kenji's thin crust recipe so I made the dough but never had time to cook it, so I froze it. 6 months or so later, I found it in the recesses in the freezer and decided to try it out. It was pretty darn good! Can't wait to try it with dough that hasn't been frozen...

    Image

    Image

    Image
  • Post #693 - January 20th, 2024, 1:46 pm
    Post #693 - January 20th, 2024, 1:46 pm Post #693 - January 20th, 2024, 1:46 pm
    Tavern style using North American Pizza and Culinary Academy dough formula, doctored Contadina pizza suace, pepperoni, giardiniera and a mix of Galbini whole milk mozzarella and gouda cheese.
    Image
    Cookingblahg.blogspot.com
  • Post #694 - January 24th, 2024, 8:41 pm
    Post #694 - January 24th, 2024, 8:41 pm Post #694 - January 24th, 2024, 8:41 pm
    Coogles wrote:Tavern style using North American Pizza and Culinary Academy dough formula, doctored Contadina pizza suace, pepperoni, giardiniera and a mix of Galbini whole milk mozzarella and gouda cheese.

    That looks amazing! Did you go to a class or find the recipe online? How did you like the crust recipe/formula?

    Here's a recent pie--white pie--half sausage/pistachio, half-prosciutto
    Image

    Also, I'm on a big meatball kick--I don't know what it is but I love the big, chunky meatballs on pizza.
    Image

    I think this one was bulgogi, sweet potato, red pepper, scallion...
    Image
  • Post #695 - January 25th, 2024, 6:49 am
    Post #695 - January 25th, 2024, 6:49 am Post #695 - January 25th, 2024, 6:49 am
    thaiobsessed wrote:
    Coogles wrote:Tavern style using North American Pizza and Culinary Academy dough formula, doctored Contadina pizza suace, pepperoni, giardiniera and a mix of Galbini whole milk mozzarella and gouda cheese.

    That looks amazing! Did you go to a class or find the recipe online? How did you like the crust recipe/formula?


    They put the recipe on their YouTube channel, they don't specify all the ingredient weights in the video but did respond to a comment with the missing ones.

    1000 grams Flour 100%
    540 grams Water 54%
    25 grams Sugar 2.5%
    10 grams IDY 1%
    35 grams Oil 3.5%
    35 grams Salt 3.5%

    They also have a second video with a different dough formula here that uses less sugar/salt/yeast and more oil.
    1 Kilo All purpose flour
    540 g water
    7g sugar
    7g instant dry yeast
    60g canola oil
    20g salt

    May make a 1/2 batch of the 2nd formula this weekend to see how it compares.
    Cookingblahg.blogspot.com
  • Post #696 - January 26th, 2024, 6:14 am
    Post #696 - January 26th, 2024, 6:14 am Post #696 - January 26th, 2024, 6:14 am
    Coogles wrote:They put the recipe on their YouTube channel, they don't specify all the ingredient weights in the video but did respond to a comment with the missing ones.

    1000 grams Flour 100%
    540 grams Water 54%
    25 grams Sugar 2.5%
    10 grams IDY 1%
    35 grams Oil 3.5%
    35 grams Salt 3.5%



    Interesting-it looks like a little lower hydration and less oil compared to Kenji's recipe. Thanks for sharing the recipe--I'll have to try that. Looking forward to hearing how the second batch turns out!
  • Post #697 - January 26th, 2024, 8:33 am
    Post #697 - January 26th, 2024, 8:33 am Post #697 - January 26th, 2024, 8:33 am
    For the best tavern-style roll out the dough on parchment and let it air-dry overnight at room temp.
  • Post #698 - January 26th, 2024, 10:12 am
    Post #698 - January 26th, 2024, 10:12 am Post #698 - January 26th, 2024, 10:12 am
    spinynorman99 wrote:For the best tavern-style roll out the dough on parchment and let it air-dry overnight at room temp.

    Agreed and so much easier to handle.
    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,
  • Post #699 - January 31st, 2024, 7:40 pm
    Post #699 - January 31st, 2024, 7:40 pm Post #699 - January 31st, 2024, 7:40 pm
    thaiobsessed wrote:
    Coogles wrote:They put the recipe on their YouTube channel, they don't specify all the ingredient weights in the video but did respond to a comment with the missing ones.

    1000 grams Flour 100%
    540 grams Water 54%
    25 grams Sugar 2.5%
    10 grams IDY 1%
    35 grams Oil 3.5%
    35 grams Salt 3.5%



    Interesting-it looks like a little lower hydration and less oil compared to Kenji's recipe. Thanks for sharing the recipe--I'll have to try that. Looking forward to hearing how the second batch turns out!


    Made the 2nd version over the weekend. Mix took a bit longer to incorporate the extra oil. The dough was easier to roll out the the other version with less snap back, divided into 3 dough balls @ 271 grams each which made a 12" pizza. The crust seemed more tender and crispy after baking. Definitely could have use a bit more salt, may take that up to 3% next time. Didn't brown as well as the first version, will probably increase the sugar up to 1%-1.2% or maybe add some diastatic malt powder to the formula to get a bit more color.
    Cookingblahg.blogspot.com
  • Post #700 - February 1st, 2024, 2:29 pm
    Post #700 - February 1st, 2024, 2:29 pm Post #700 - February 1st, 2024, 2:29 pm
    loving the pizzas as always
  • Post #701 - March 4th, 2024, 6:24 am
    Post #701 - March 4th, 2024, 6:24 am Post #701 - March 4th, 2024, 6:24 am
    Image
    Sauce inspired by Palin Chongchitnant, https://hot-thai-kitchen.com/tom-yum-pizza/ . It is whole tomatoes simmered for an hour and then flavored with galangal, lemongrass, fish sauce, lime juice, lime leaves, garlic and Thai chili paste. Topped with grated parmesean, thin sliced shallot, oyster mushroom and shrimp. Topped with fresh basil ( couldn't find any Thai basil at Fresh Farms Niles so used Italian basil ) .
  • Post #702 - March 4th, 2024, 7:38 am
    Post #702 - March 4th, 2024, 7:38 am Post #702 - March 4th, 2024, 7:38 am
    Don't know if it's been mentioned, but for a Roman-style pizza a la Bonci (still somewhat thin but a tad thicker than Chicago thin crust or Napolitan), it's easy, a real no-brainer if you shop at Trader Joe's for their rectangular pizza crust (fresh, near the bagels) and then the TJ's pizza sauce, Quattro Formaggi shredded cheese, and then their jar of Grilled Artichoke Hearts.

    Rub top crust with olive oil, spread pizza sauce, sprinkle spices (I've been partial to Penzey's Frozen Pizza Seasoning), drain the artichokes and spread, sprinkle the Quattro Formaggi, then thinly-sliced fresh veg. We use onion, pepper, mushroom. With the artichokes, that's a powerful veggie pizza.

    Pre-heat oven to 425. Press down gently on pizza to compress ingredients.--I find it cooks better that way. Then bake (preferably on top rack--I don't and use a cookie sheet instead because on the rack it makes a mess) for 15-20 minutes depending on thickness. Enjoy!
  • Post #703 - March 5th, 2024, 5:42 pm
    Post #703 - March 5th, 2024, 5:42 pm Post #703 - March 5th, 2024, 5:42 pm
    lougord99 wrote:Image
    Sauce inspired by Palin Chongchitnant, https://hot-thai-kitchen.com/tom-yum-pizza/ . It is whole tomatoes simmered for an hour and then flavored with galangal, lemongrass, fish sauce, lime juice, lime leaves, garlic and Thai chili paste. Topped with grated parmesean, thin sliced shallot, oyster mushroom and shrimp. Topped with fresh basil ( couldn't find any Thai basil at Fresh Farms Niles so used Italian basil ) .


    Just FYI, they keep the Thai Basil on a little rack on the far left side of the produce area near the kale/collards. It protrudes a bit into the aisle where you can access the liquor area. Totally obscure spot. Why would it not be near all the other Asian produce?
    It has taken me YEARS to figure out where everything in this store is.
    Don't get me started on how they organize the Cheese Department....

    Anyway, I did notice it was there today.

    Also, that pizza looks/sounds great!
  • Post #704 - March 25th, 2024, 3:01 pm
    Post #704 - March 25th, 2024, 3:01 pm Post #704 - March 25th, 2024, 3:01 pm
    lougord99 wrote:Image
    Sauce inspired by Palin Chongchitnant, https://hot-thai-kitchen.com/tom-yum-pizza/ . It is whole tomatoes simmered for an hour and then flavored with galangal, lemongrass, fish sauce, lime juice, lime leaves, garlic and Thai chili paste. Topped with grated parmesean, thin sliced shallot, oyster mushroom and shrimp. Topped with fresh basil ( couldn't find any Thai basil at Fresh Farms Niles so used Italian basil ) .


    That looks great--will have to try that sauce. I feel like you could do a lot of Thai/Viet variations with that sauce as a base.

    Here's a few recent pies:

    Half scallion/sausage/roast shitake/fennel pollen, half shitake and prosciutto

    Image

    Sometimes, I just feel like a classic sausage/basil/gardiniera

    Image
  • Post #705 - April 26th, 2024, 5:57 am
    Post #705 - April 26th, 2024, 5:57 am Post #705 - April 26th, 2024, 5:57 am
    Brian Lagerstrom, who I really like, has a YouTube video on making tavern style pizza trying to match Vito and Nick. Definitely going to try it:

  • Post #706 - April 26th, 2024, 9:35 am
    Post #706 - April 26th, 2024, 9:35 am Post #706 - April 26th, 2024, 9:35 am
    lougord99 wrote:Brian Lagerstrom, who I really like, has a YouTube video on making tavern style pizza trying to match Vito and Nick. Definitely going to try it:


    I really like Brian's videos but have had limited success when making his recipes. Still, from what I can glean, he spent a lot of time working at a pizza place, so maybe this is a good one. If you make it, please report back.

    =R=
    Same planet, different world
  • Post #707 - April 28th, 2024, 7:21 pm
    Post #707 - April 28th, 2024, 7:21 pm Post #707 - April 28th, 2024, 7:21 pm
    Last night's Detroit style:Image
    This is a double recipe of Cook's Country (August/September 2017, p5) using slightly aged real brick cheese (Bulholzer's purchased in December) instead of their limited by availability in New England Monterey Jack. I also goosed up the sauce a bit adding Calabrian red pepper. Right is artichoke/black olive, left is mushroom.

    This is a great recipe and style of pizza for making at home. No need for a pizza stone or super hot oven. Leftovers freeze very nicely, best reheated fully thawed in the air fryer but microwaveable in a pinch. I'm fortunate in having two well-blackened steel 9x13 pans from the 70's, when those pans were in every KMart or dime store for a buck or two.
  • Post #708 - May 26th, 2024, 4:09 pm
    Post #708 - May 26th, 2024, 4:09 pm Post #708 - May 26th, 2024, 4:09 pm
    Inspired by a 'spring pasta' instagram post by Joeycooksfoods, we made a pizza with a new combo. I roasted asparagus and spring onions, blitzed them in the immersion blender with a little cream, dill, squeeze of lemon, salt and pepper and used that as the base. Then topped with asparagus, bacon, chives, stracciatella, fontina and mozzarella. I will definitely make this again (and may add some spring peas once they're in season).

    Image

    We also made a pepperoni, stracciatella, blue cheese with a red sauce base:

    Image

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