Author Topic: Tried A White Pizza Tonight  (Read 22121 times)

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Offline Pete-zza

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Re: Tried A White Pizza Tonight
« Reply #50 on: February 10, 2010, 10:20:57 AM »
Norma,

I have the original California Pizza Kitchen Cookbook and have tried the BBQ chicken pizza (the recipe starts on page 14). I believe at one time, and possibly even now, it was the top selling pizza at CPKI. I concluded that the BBQ sauce is key to the success of that pizza. In my case, the sauce was too sweet for my palate. But, for future reference should you decide to expand your pizza repertoire to include a BBQ chicken pizza and are looking for ideas, you can see a CPKI copycat recipe at http://www.copykat.com/2009/02/03/california-pizza-kitchen-original-bbq-pizza/. That recipe appears to be nearly identical to the one in the CPKI cookbook. The only difference that I could spot without doing a word for word comparison is that the CPKI cookbook calls for 10 ounces of chicken (boneless/skinless chicken breasts) cut into 3/4"-inch cubes.

Before I made my first buffalo chicken pizza, I researched the archives at the PMQ Think Tank to see what pizza operators were doing for that type of pizza. There were many variations. I simply selected the items that appealed to me personally. Lately, the search feature at the PMQTT has been hit and miss (it sometimes will only search one keyword and not multiple ones) but if you can get the search feature on a good day you might be able to check out other possibilities. As scott123 noted, not everyone will like something like blue cheese, which is something that some operators have noted and tried to get around in their own versions, like serving a blue cheese dip on the side. Some offer a few different dips in an attempt to replicate part of the buffalo wings eating experience.

Peter


Offline norma427

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Re: Tried A White Pizza Tonight
« Reply #51 on: February 10, 2010, 10:37:56 AM »
Peter,

Thank you for the copykat recipe for the CPK BBQ Pizza.  I would guess it would all depend on what kind of BBQ sauce you might use for this recipe.  There are so many kinds ranging from mild to hot.  We have a Insane Hot Sauce man at market and he also sells many kinds of BBQ sauces. He is in my area and I have to laugh sometimes, because I am the nearest drink stand and people come to my stand to buy drinks after trying his samples.  Sometimes they are so hoarse from trying his sauces they canít even talk. I might  experiment with one of the milder ones, also. 
I will try to do some searches on PMQTT and see what kind of results I get.

Thanks for the ideas,

Norma

Offline TXCraig1

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Re: Tried A White Pizza Tonight
« Reply #52 on: February 15, 2010, 11:47:30 PM »
I would guess it would all depend on what kind of BBQ sauce you might use for this recipe.  There are so many kinds ranging from mild to hot. 

Norma,

I haven't tried making BBQ pizza, but I have made my fair share of BBQ other things - most anything that walks or crawls at one time or another... in any case, I would suggest steering away from any BBQ sauce with a starch listed as one of the ingredients - as an added benefit, this will simplify your decision by greatly reducing the number you have to choose from.

Craig
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Offline norma427

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Re: Tried A White Pizza Tonight
« Reply #53 on: February 16, 2010, 06:35:13 AM »
Norma,

I haven't tried making BBQ pizza, but I have made my fair share of BBQ other things - most anything that walks or crawls at one time or another... in any case, I would suggest steering away from any BBQ sauce with a starch listed as one of the ingredients - as an added benefit, this will simplify your decision by greatly reducing the number you have to choose from.

Craig

Craig,

Thanks for telling me to stay away from BBQ sauces that have starch in them.  Could you tell me how that effects the final product since you have been doing this a lot?

Thanks for giving me that tip,

Norma

Offline TXCraig1

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Re: Tried A White Pizza Tonight
« Reply #54 on: February 16, 2010, 10:31:19 AM »
Norma,

In my opinion, starch-based BBQ sauces just don't taste as good or cook up/caramelize as beautifully as a sauce thickened by tomato paste. To me, they just don't have a natural look after you cook them. They look dull and lifeless not shiny, dark red caramelized tomato harmony. Same with the taste - dull and salty - not the rich, sweet, caramelized fruit that puts your meat over the top. I expect this would be the same on a pizza as on a brisket The food companies don't use starch because it makes a better product. Rather they make a lot of money by binding up water (which costs them virtually nothing) with a starch and selling it to us for $$$ - its much more economical for them than cooking the water out and selling us concentrated tomatoes (which actually have flavor). Who knows what they have to add to give flavor to the thick water...

Starches may also break down where tomato paste will not. My initial thought for you was if holding a pizza for any length of time with a starch-based sauce, it might break down and release its water. I suppose if you cook it long enough, the water evaporates and this is no longer a concern however. 

I just can't imagine putting the effort you do on the crust and then topping it with thickened water.

Craig
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Offline norma427

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Re: Tried A White Pizza Tonight
« Reply #55 on: February 16, 2010, 11:22:54 AM »
Norma,

In my opinion, starch-based BBQ sauces just don't taste as good or cook up/caramelize as beautifully as a sauce thickened by tomato paste. To me, they just don't have a natural look after you cook them. They look dull and lifeless not shiny, dark red caramelized tomato harmony. Same with the taste - dull and salty - not the rich, sweet, caramelized fruit that puts your meat over the top. I expect this would be the same on a pizza as on a brisket The food companies don't use starch because it makes a better product. Rather they make a lot of money by binding up water (which costs them virtually nothing) with a starch and selling it to us for $$$ - its much more economical for them than cooking the water out and selling us concentrated tomatoes (which actually have flavor). Who knows what they have to add to give flavor to the thick water...

Starches may also break down where tomato paste will not. My initial thought for you was if holding a pizza for any length of time with a starch-based sauce, it might break down and release its water. I suppose if you cook it long enough, the water evaporates and this is no longer a concern however. 

I just can't imagine putting the effort you do on the crust and then topping it with thickened water.

Craig

Craig,

Thanks for your advise.  :)  I think when I try to make a BBQ chicken recipe, I will just try to add some ingredients to tomato sauce and see what happens.  These are some of the ingredients I might think about. Canned tomato sauce, chopped celery, chopped red onions,chopped sweet red or green peppers, hot red peppers,chopped, cloves garlic, crushed, black pepper ground, brown sugar, dry mustard, paprika, salt, hot pepper sauce (Tabasco), cayenne pepper, and vinegar (apple or red wine)

I make my own barbecue sauce for hamburg and it's a really easy recipe.  I never like the canned versions, but have never tried to make my own BBQ sauce for grilled meat.  Some times when grilling chicken I just use a product called Original State Fair Spiedie Sauce in a bottle.  You just marinate the chicken in it and then baste.  There aren't many preservatives in this product.

Thanks again,

Norma
« Last Edit: February 16, 2010, 12:39:55 PM by norma427 »

Offline TXCraig1

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Re: Tried A White Pizza Tonight
« Reply #56 on: February 16, 2010, 02:18:05 PM »
Sounds good to me.

Craig
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline jcamador

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Re: Tried A White Pizza Tonight
« Reply #57 on: February 19, 2010, 10:53:32 PM »

Yes, I really like the White Pizza, also. I will have to try something different for the white part.  I am satisfied with the mozzarella and other toppings, but not the blend I did of ricotta and milk. 


Norma- I know you've been trying white pies lately and that you didn't really like the ricotta and milk combo. Today I tried the broccoli rabe recipe from Peter's post with Sunset Magazine   

http://www.pizzamaking.com/forum/index.php/topic,10202.0.html

I will say that broccoli rabe pizza might be an acquired taste, but I really enjoyed the sauce. I tried it on a few other pies as well and the creaminess and tang were really delicious. Plus it  was super fast to make! Thought you might like to give it a try!!

« Last Edit: February 19, 2010, 10:55:27 PM by jcamador »
jason

Offline norma427

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Re: Tried A White Pizza Tonight
« Reply #58 on: February 19, 2010, 11:14:48 PM »
Norma- I know you've been trying white pies lately and that you didn't really like the ricotta and milk combo. Today I tried the broccoli rabe recipe from Peter's post with Sunset Magazine   

http://www.pizzamaking.com/forum/index.php/topic,10202.0.html

I will say that broccoli rabe pizza might be an acquired taste, but I really enjoyed the sauce. I tried it on a few other pies as well and the creaminess and tang were really delicious. Plus it  was super fast to make! Thought you might like to give it a try!!



jcamador,

Your pies look absolutely delicious.  :) The idea of the broccoli rabe pizza sounds good to me. I would really like the creaminess and tang.  I copied the recipe and have a few dough balls I could try your idea with.  Did you use fresh mozzarella?  I just bought some raw milk today and am going to try and make mozzarella this weekend. 

Thanks for the idea and showing me pictures of your pies.  :)

Norma




Offline jcamador

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Re: Tried A White Pizza Tonight
« Reply #59 on: February 19, 2010, 11:23:56 PM »
Thanks for the support Norma! I grabbed "fresh" mozz from the store because I was too lazy to go buy my thermophilic culture for the homemade good stuff :)

By the way, I've been really enjoying your posts with the awesome looking pies...been getting some inspiration!  Thanks! Keep it up!!
jason

Offline norma427

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Re: Tried A White Pizza Tonight
« Reply #60 on: February 19, 2010, 11:34:37 PM »
jcamador,

Thanks for the kind words.  :)  I get inspiration from looking looking at everyone's pies and their recipes and also how they go about making their pies.  They are all so different, but all sound good to me.  I also like to watch how people progress in their pizza making skills. 

Thanks again,

Norma

Offline norma427

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Re: Tried A White Pizza Tonight
« Reply #61 on: February 21, 2010, 09:53:18 PM »
Eating my curds and whey by: NormaĖMiss Muffet White Pizza Pie
   
Little Miss Muffet,

Nursery Rhyme & History

Story of the Little Miss Muffet Rhyme
Little Miss Muffet was a small girl whose name was Patience Muffet. Her stepfather, Dr. Muffet (1553-1604) was a famous entomologist who wrote the first scientific catalogue of British Insects. Whilst eating her breakfast of curds and whey Little Miss Muffet was frightened by one of his spiders and ran away! This particular Nursery Rhyme of Little Miss Muffet reputedly dates back to the late 16th century as indicated by the birth date of Dr Muffet! Unlikely story about Patience Muffet!

Little Miss Muffet sat on a tuffet
Eating her curds and whey,
Along came a spider,
Who sat down beside her
And frightened Miss Muffet away

So, the story goes or other versions of it. 

I had made fresh mozzarella, ricotta and pizza dough with whey to replace the water, yesterday. 
The dough was made into a white pizza today. 

2 Ĺ cups KAAP flour and Ĺ cup whole wheat flour
1 tsp. Sea Salt
1 teaspoon instant yeast
1 cup of fresh warm whey
2 tablespoons olive oil

Left the dough in the refrigerator to cold ferment for 24 hours.  The dough more than doubled in size until today.  The dough ball was okay to open and I decided to try this dough in the deep-dish pan because I liked the results when trying the preferment with poolish of the Lehmann dough in this pan.  I oiled the pan with Crisco.  The pie was dressed with cherry tomatoes, panko seasoned bread crumbs, 3 garlic cloves, Italian seasoning, fennel seeds, red pepper flakes,1 large shallot, that were mixed with olive oil and broiled in the oven. The dough was brushed with olive oil and then dressed with the above mixture.  Fresh mozzarella was cut into diced pieces and dollops of ricotta were dropped on the pie.  The pie was baked in the middle rack of the oven.  The crust on the bottom didnít seem finished, so the pizza stone was already on the bottom rack, so I transferred the pie to the bottom rack for a few minutes.

I really enjoyed the taste of this pie.  The hot pepper flakes gave it a little kick and the fresh mozzarella and ricotta really added to this Little Miss Muffet White Pie.

Norma

I forgot to mention, I needed to add a little more water to the whey for the dough to be moist enough.
« Last Edit: February 21, 2010, 10:00:16 PM by norma427 »

Offline norma427

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Re: Tried A White Pizza Tonight
« Reply #62 on: February 21, 2010, 09:55:04 PM »
rest of pictures

Norma

Offline orlando pizza man 1

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Re: Tried A White Pizza Tonight
« Reply #63 on: February 23, 2010, 08:56:39 AM »
Norma, That pizza looks "whey" delicious!!  Where did you get the whey? Did you make your own cheese for the pizza? What type of oil did you use for the pan? I'm going to have to try that pizza soon. I enjoy your posts and you sound like quite a cook. Keep up the great work!!

Offline norma427

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Re: Tried A White Pizza Tonight
« Reply #64 on: February 23, 2010, 08:58:29 PM »
Norma, That pizza looks "whey" delicious!!  Where did you get the whey? Did you make your own cheese for the pizza? What type of oil did you use for the pan? I'm going to have to try that pizza soon. I enjoy your posts and you sound like quite a cook. Keep up the great work!!

orlando pizza man 1,

Thanks for saying the pizza looks "whey" delicious. lol  I made mozzarella and had all the leftover whey. There is quite a bit of whey left, when making fresh mozzarella. Yes, I did make the mozzarella, ricotta and saved some whey for the pizza.  I used Crisco oil to grease the deep-dish pan.  Hope if you try this kind of pizza it turns out good for you.
Thanks for saying you enjoy reading my posts,

Norma

Offline RoadPizza

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Re: Tried A White Pizza Tonight
« Reply #65 on: February 24, 2010, 07:07:40 AM »
I'd like to thank Peter and Norma for inspiring me to do a Buffalo Chicken Pizza.  I did one today and was very happy with the taste (and everyone else who tried it seemed to really enjoy it also)!  I didn't take any pictures yet - it's still very much a work-in-progress visually, but I can see us adding it to our menu in a few months time (after a little more tinkering). 

Thanks again!

Offline norma427

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Re: Tried A White Pizza Tonight
« Reply #66 on: February 24, 2010, 07:51:55 AM »
RoadPizza,

Thank you for saying Peter and I were an inspiration for you to try a Buffalo Pizza.  I also really enjoyed the Buffalo Pizza.  I have to experiment more with this kind of pizza, too.  Good to hear you and your taste samplers did like the Buffalo Pizza.  :) The pictures of your pies are always an inspiration to me.  You seem to get all the right ingredients and also to be able to make a pie that is visually appealing. 

Did you see Billsís pizza at the Monthly Challenge? http://www.pizzamaking.com/forum/index.php/topic,10176.msg91019.html#msg91019 He did the Big Bob Gibson's BBQ sauce on pizza.  I wanted to try this recipe yesterday, but didnít find the time.  I think the Big Bob Gibsonís BBQ pizza would also be tasty.  http://www.foodnetwork.com/recipes/paula-deen/big-bobs-gibsons-white-sauce-recipe/index.html

Thanks,

Norma


Offline RoadPizza

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Re: Tried A White Pizza Tonight
« Reply #67 on: February 24, 2010, 07:53:27 AM »
I did finally get a photographer to shoot the White Pizza with Bacon today.  Here's one of the pictures:

Offline Bill/SFNM

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Re: Tried A White Pizza Tonight
« Reply #68 on: February 24, 2010, 07:53:58 AM »
Norma,

The Gibson's sauce in that recipe is a little watery for pizza. You may want to slowly add the water at the end if you want a thicker sauce. It was great!

Bill/SFNM

Offline RoadPizza

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Re: Tried A White Pizza Tonight
« Reply #69 on: February 24, 2010, 07:56:18 AM »
RoadPizza,

Did you see Bills’s pizza at the Monthly Challenge? http://www.pizzamaking.com/forum/index.php/topic,10176.msg91019.html#msg91019 He did the Big Bob Gibson's BBQ sauce on pizza.  I wanted to try this recipe yesterday, but didn’t find the time.  I think the Big Bob Gibson’s BBQ pizza would also be tasty.  http://www.foodnetwork.com/recipes/paula-deen/big-bobs-gibsons-white-sauce-recipe/index.html

Thanks,

Norma

I'd like to try it, but I would have a hard time sourcing a supplier for it here.

Offline RoadPizza

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Re: Tried A White Pizza Tonight
« Reply #70 on: February 24, 2010, 08:02:04 AM »
Here's another shot:

Offline norma427

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Re: Tried A White Pizza Tonight
« Reply #71 on: February 24, 2010, 08:04:16 AM »
RoadPizza,

The pictures of your White Pizza with Bacon look delicious.  :)  You must have a special test kitchen to be able to produce such visually beautiful pizzas.  Good luck in trying all your kinds of pies.

Thanks for the pictures of your White Pizza with Bacon,

Norma

Bill,

I also want to thank you for sharing the recipe for the BBQ Gibsonís sauce.  :)  Thanks for telling how you think the water has to be added slowly to try this recipe.  Your BBQ pizza with the Gibsonís sauce really sounds great.  When I get time, I want to try that, also.

Thanks,

Norma

Offline RoadPizza

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Re: Tried A White Pizza Tonight
« Reply #72 on: February 24, 2010, 08:19:47 AM »
RoadPizza,

The pictures of your White Pizza with Bacon look delicious.  :)  You must have a special test kitchen to be able to produce such visually beautiful pizzas.  Good luck in trying all your kinds of pies.

Thanks for the pictures of your White Pizza with Bacon,

Norma


Thanks!  We don't have a test kitchen for this stuff.  A lot of it is pretty much trial-and-error during a store's slower meal periods (like today).  We just shot this in the back of the dining room area.  I didn't make this one since I have a pretty good rapport with the pizza man, so he was able to pretty much follow the recipe and instructions I gave him.

Offline norma427

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Re: Tried A White Pizza Tonight
« Reply #73 on: February 24, 2010, 08:30:54 AM »
Thanks!  We don't have a test kitchen for this stuff.  A lot of it is pretty much trial-and-error during a store's slower meal periods (like today).  We just shot this in the back of the dining room area.  I didn't make this one since I have a pretty good rapport with the pizza man, so he was able to pretty much follow the recipe and instructions I gave him.

RoadPizza,

Then it must be you in trying all these new ideas. You are doing a great job!  :)

Norma

Offline RoadPizza

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Re: Tried A White Pizza Tonight
« Reply #74 on: February 24, 2010, 08:37:39 AM »
RoadPizza,

Then it must be you in trying all these new ideas. You are doing a great job!  :)

Norma

I just take a LOT of notes, so I can remember what I liked and disliked about each recipe testing.  Working with different pizza makers helps a lot, too, because I have to make the recipes pretty much idiot-proof so the pies would come out consistent in taste and quality.


 

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