Author Topic: My Ultimate Pizza! (Read 6579 times)

norma427 · « **on:** January 27, 2011, 06:37:22 PM »

Well, since it has snowed in our area again and I had shoveled and used the snow blower to handle all the snow, I then decided to make a snow pizza again today. This pizza was a little extreme, but I had fun making it. At least I was outside getting some exercise. I had made a snow pizza last year and posted it under my white pizza thread. This snow pizza lady and finished snow pizza were okay in my opinion. The snow pizza was dressed with a variety of different yellow cheeses, pepperoni, parsley, and fresh basil.

This is my Ultimate Pizza and pictures of our snow and pizza lady with pizza. Now who wouldn’t want to try this delicious pizza?

Norma

norma427 · « **Reply #1 on:** January 27, 2011, 06:39:27 PM »

more pictures

Norma

norma427 · « **Reply #2 on:** January 27, 2011, 06:40:59 PM »

end of pictures

Norma

Jose L. Piedra · « **Reply #3 on:** January 27, 2011, 06:47:34 PM »

Is there a special oven mod you need to bake it on cold?

JLP

Jackie Tran · « **Reply #4 on:** January 27, 2011, 06:59:12 PM »

Norma, that rim looks nice and puffy. I bet the crumb was powdery soft.

Chau

Ev · « **Reply #5 on:** January 27, 2011, 07:00:20 PM »

Norma, I think you've been out in the cold too long!

norma427 · « **Reply #6 on:** January 27, 2011, 07:02:56 PM »

Quote from: Jose L. Piedra on January 27, 2011, 06:47:34 PM

Is there a special oven mod you need to bake it on cold?

JLP

Jose,

Yes, that was a special oven mod to be able to bake this pizza. You are right it needs to be below freezing.

Norma

norma427 · « **Reply #7 on:** January 27, 2011, 07:04:21 PM »

Quote from: Jackie Tran on January 27, 2011, 06:59:12 PM

Norma, that rim looks nice and puffy. I bet the crumb was powdery soft.

Chau

Chau,

The rim is nice and puffy and the crumb was powdery soft. What more could I ask for in a pizza?

Norma

Jackie Tran · « **Reply #8 on:** January 27, 2011, 07:06:33 PM »

Norma, I have never seen anyone hold a pizza peel that way before. You are so creative.

Chau

dmaxdmax · « **Reply #9 on:** January 27, 2011, 07:07:54 PM »

I fear you may be a little flakey

norma427 · « **Reply #10 on:** January 27, 2011, 07:08:10 PM »

Quote from: Ev on January 27, 2011, 07:00:20 PM

Norma, I think you've been out in the cold too long!

Steve,

I haven't been out in the cold too long.

I have built many snow men, ladies, Baby Bop, Mickey Mouse, Horses, and many others over the years with my children and granddaughter. I still have pictures of them if you want me to bring them to market for you to see. Did you see the snow pizza I made last year? If you didn't I also can find the link. I still like to play in the snow, just like to play around with pizzas.

Norma

norma427 · « **Reply #11 on:** January 27, 2011, 07:10:16 PM »

Quote from: Jackie Tran on January 27, 2011, 07:06:33 PM

Norma, I have never seen anyone hold a pizza peel that way before. You are so creative.

Chau

Chau,

The pizza lady and pizza would have been much better, but the head fell off right before I added the pizza. Just like pizza making, there can be problems.

Thanks for saying I am creative.

Norma

norma427 · « **Reply #12 on:** January 27, 2011, 07:11:47 PM »

Quote from: dmaxdmax on January 27, 2011, 07:07:54 PM

I fear you may be a little flakey

dmaxdmax,

I am not really flakey, but do like to have fun. The flakes helped to create this pizza though.

Norma

widespreadpizza · « **Reply #13 on:** January 27, 2011, 07:13:58 PM »

Norma, thats too funny. I appreciate people like you who are a little outside the box, and not afraid to show it. On a crust coloration note, you may want to move away from the unmalted 00 flour to a standard american malted flour. If you add roughly 10% barley malt syrup to your next attempt you may have a more natural looking finished product. Did you get the idea of freezing the basil from the blais off season premiere? -marc

norma427 · « **Reply #14 on:** January 27, 2011, 07:34:10 PM »

Quote from: widespreadpizza on January 27, 2011, 07:13:58 PM

Norma, thats too funny. I appreciate people like you who are a little outside the box, and not afraid to show it. On a crust coloration note, you may want to move away from the unmalted 00 flour to a standard american malted flour. If you add roughly 10% barley malt syrup to your next attempt you may have a more natural looking finished product. Did you get the idea of freezing the basil from the blais off season premiere? -marc

Marc,

I am glad you got a laugh out of my Ultimate pizza and pizza lady. I am not afraid to show I am different in many ways. I always post when my bakes come out good or bad.

I seriously think you are right about changing the flour. I need to purchase some barley malt syrup, because I don’t have any right now. I know my crust is too white. Maybe I need to ask some more questions to why my crust didn’t turn out like I wanted it to. O well, it is already finished and there isn’t anything I can do about it until my next attempt. I didn’t get the idea of freezing the basil from the blais off season premiere. What did they have to say about freezing basil? I didn’t know basil could be frozen.

Norma

chickenparm · « **Reply #15 on:** January 27, 2011, 09:28:01 PM »

Norma,
Those are great!That's A creative way to spend time with the extra snow you all are getting up there!

Stay warm!

Essen1 · « **Reply #16 on:** January 27, 2011, 09:32:20 PM »

Norma,

That's pretty cool! (pun intended)

You just added the sculpturistic flair that this forum needed. And it brings a completely new meaning to a 'white' pizza.

norma427 · « **Reply #17 on:** January 27, 2011, 09:59:30 PM »

Quote from: chickenparm on January 27, 2011, 09:28:01 PM

Norma,
Those are great!That's A creative way to spend time with the extra snow you all are getting up there!

Stay warm!

Bill,

Thanks for saying you liked the snow lady and pizza.

We are supposed to get more snow tomorrow, Saturday and maybe next Tuesday. It really wasn't that cold outside today. I will try to stay warm.

Thanks,

Norma

norma427 · « **Reply #18 on:** January 27, 2011, 10:14:04 PM »

Quote from: Essen1 on January 27, 2011, 09:32:20 PM

Norma,

That's pretty cool! (pun intended)

You just added the sculpturistic flair that this forum needed. And it brings a completely new meaning to a 'white' pizza.

Mike,

Your pun intended gave me a good chuckle.

In my former life, when I was a teenager I did draw and write poems. I even wanted to become a “hippie” at one point in my life, but gave that up. I did also help my children and granddaughter do many projects in school that require many hours of putting together projects in many forms of art.

I could have done much better when making the snow lady and “white” pizza, but it was soon getting dark and the snow was starting to freeze.

If you or others can stand to see one more white pizza, I did make one last year at Reply 31 http://www.pizzamaking.com/forum/index.php/topic,10213.msg89672.html#msg89672

Thanks,

Norma

Jose L. Piedra · « **Reply #19 on:** January 27, 2011, 10:59:24 PM »

I just want to see if I can reverse-engineer Norma’s snow pizza.

Historically, the snow pizza descends from the Italian sfincione congelati, which is thought to have first been made at a ski resort in Trentino after an avalanche cut off the local supply route. This pizza is made with the method of reverse-dough (impasto inverso), i.e. where a standard pizza is made with a dough that is formed and then baked, here the dough is baked prior to being formed. The formula is as follows:

Hydration: 100%
Flour: 0% (tipo 00)
Yeast: Frozen or semi-frozen wild yeast, according to atmospheric concentration.
Oil: Probably (trace amounts of engine oil from auto emissions).

Bake outdoors at around 0 to -5.

Form into round. Do not apply too much pressure as this will result in a dense and heavy, snowball-like crumb. Top and serve, preferably at a temperature of no higher than 0-2 in order to avoid sogging. Do not attempt to re-freeze leftover slices or they will turn hard.

Am I on-base here?

JLP