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

homemade pizza gallery (and notes, tips, etc.)
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  • Post #601 - May 17th, 2020, 3:38 pm
    Post #601 - May 17th, 2020, 3:38 pm Post #601 - May 17th, 2020, 3:38 pm
    gastro gnome wrote:Becca are you guys using store-bought whip cream or whipping your own? If it's the latter, that would answer Ronnie's question about the sweetness - you could just leave the sugar out.

    Actually, I was thinking that unsweetened cream has an inherent sweetness. So does ricotta but it's not as profound. So, even though I presume that Becca's whipped cream is homemade, I wonder about the sweetness factor.

    =R=
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #602 - May 17th, 2020, 4:54 pm
    Post #602 - May 17th, 2020, 4:54 pm Post #602 - May 17th, 2020, 4:54 pm
    ronnie_suburban wrote:
    gastro gnome wrote:Becca are you guys using store-bought whip cream or whipping your own? If it's the latter, that would answer Ronnie's question about the sweetness - you could just leave the sugar out.

    Actually, I was thinking that unsweetened cream has an inherent sweetness. So does ricotta but it's not as profound. So, even though I presume that Becca's whipped cream is homemade, I wonder about the sweetness factor.

    =R=


    We do whip the cream at home. I suppose cream does have an inherent sweetness but we don't usually taste that on the pizza. I usually season the outer curst with salt to add flavor to the 'cornicione' but no seasoning on the cream itself. It does add richness. Also, the cheese lends a salty/savory flavor so that helps balance out the cream.
  • Post #603 - May 17th, 2020, 4:57 pm
    Post #603 - May 17th, 2020, 4:57 pm Post #603 - May 17th, 2020, 4:57 pm
    thaiobsessed wrote:
    ronnie_suburban wrote:
    gastro gnome wrote:Becca are you guys using store-bought whip cream or whipping your own? If it's the latter, that would answer Ronnie's question about the sweetness - you could just leave the sugar out.

    Actually, I was thinking that unsweetened cream has an inherent sweetness. So does ricotta but it's not as profound. So, even though I presume that Becca's whipped cream is homemade, I wonder about the sweetness factor.

    =R=


    We do whip the cream at home. I suppose cream does have an inherent sweetness but we don't usually taste that on the pizza. I usually season the outer curst with salt to add flavor to the 'cornicione' but no seasoning on the cream itself. It does add richness. Also, the cheese lends a salty/savory flavor so that helps balance out the cream.

    Just cannot wait to try this. I was already a devotee of Nancy Silverton but your post has inspired me. Thanks again.

    =R=
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #604 - May 17th, 2020, 5:35 pm
    Post #604 - May 17th, 2020, 5:35 pm Post #604 - May 17th, 2020, 5:35 pm
    ronnie_suburban wrote:Just cannot wait to try this. I was already a devotee of Nancy Silverton but your post has inspired me. Thanks again.

    =R=


    Same! I need expand my repertoire of sourdough discard recipes so I see some sort of pizza in my near future as well.
  • Post #605 - May 21st, 2020, 9:58 pm
    Post #605 - May 21st, 2020, 9:58 pm Post #605 - May 21st, 2020, 9:58 pm
    I made my first pizza tonight and based on stuff I had on hand, kind of copied Becca's from a couple posts back.

    I used a sourdough discard dough, whipped cream base (I added pepper and no it didn't taste sweet), shaved asparagus with ramp pesto, green garlic, low-moisture mozzarella, and parm.
  • Post #606 - May 22nd, 2020, 6:44 am
    Post #606 - May 22nd, 2020, 6:44 am Post #606 - May 22nd, 2020, 6:44 am
    I made deep dish for the first time on Sunday. Kinda Gino's East style with the full round of sausage. Seasoned the tomatoes a good 6 hours before using. Came out real good. Will be in the rotation now according to my wife. Used a cast iron skillet. Would post a picture if I knew how to.
  • Post #607 - May 22nd, 2020, 6:55 am
    Post #607 - May 22nd, 2020, 6:55 am Post #607 - May 22nd, 2020, 6:55 am
    Puckjam wrote:I made deep dish for the first time on Sunday. Kinda Gino's East style with the full round of sausage. Seasoned the tomatoes a good 6 hours before using. Came out real good. Will be in the rotation now according to my wife. Used a cast iron skillet. Would post a picture if I knew how to.


    I'd love to know what kind of tomatoes and seasoning you used. Did you cook them down at all? Also, just mozzarella, or a mix? Did you make it in a pan or cast iron skillet? Thanks!
  • Post #608 - May 22nd, 2020, 7:19 am
    Post #608 - May 22nd, 2020, 7:19 am Post #608 - May 22nd, 2020, 7:19 am
    this thread always makes me hungry, really about time I got into the homemade pizza game myself
  • Post #609 - May 23rd, 2020, 2:48 pm
    Post #609 - May 23rd, 2020, 2:48 pm Post #609 - May 23rd, 2020, 2:48 pm
    My sister's family recently got a wood pizza oven, and we had a socially distanced pizza party today. Made the standards (e.g. sausage & mushroom, pepperoni and potato chip), and some of the stand outs were:
    - a take on lahmacun - tahini base, a Moroccan spiced ground beef mixture (unfortunately no ground lamb at Caputo's today), then topped with chopped fresh grape tomatoes, mint and lemon yogurt. Fantastic
    - Tomato sauce, mozzarella, nduja, and broccolini. One of our most made pizzas. We're so lucky nduja is made in Chicago and pretty easy to find
    - Olive oil base, pancetta, ricotta, baked, then topped with a raw egg and rebaked until barely set, and topped with arugula and truffle salt

    Are some of these not pizzas in the strictest sense? Probably. But they were devoured nonetheless.
    Stickin' together is what good waffles do!
  • Post #610 - May 26th, 2020, 3:26 pm
    Post #610 - May 26th, 2020, 3:26 pm Post #610 - May 26th, 2020, 3:26 pm
    Honest Man, I did use a cast iron pan. I used Mozz, Parm, and Provolone cheeses. For the tomato, I was going to cook them down some, but they were already thick so I did not. Used a 28 oz can of San Marzano crushed tomatoes that I buy at Tenuta's deli in Kenosha. I also buy their italian seasoning blend. I put two tablespoons of the blend in along with one teaspoon of sugar, one teaspoon of crushed red pepper, one bay leaf (discard prior to use) and a stream of EVOO and mixed well. Let is sit all afternoon prior to use. Stir occasionally. Worked well.
  • Post #611 - May 31st, 2020, 7:47 am
    Post #611 - May 31st, 2020, 7:47 am Post #611 - May 31st, 2020, 7:47 am
    We made a few pizzas this weekend:

    -Our old standby:

    IMG_0057.jpg Pistachio, sausage, basil, whipped cream



    -Half vodka cream sauce, roast cremini mushroom, sausage, hot gardiniera + half whipped cream, ramp pesto, asparagus sausage

    IMG_0058.jpg Half and half before adding cheese


    IMG_0059.jpg Half and half

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