Author Topic: Pizza with Mmmph  (Read 28682 times)

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Offline Mmmph

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Re: Pizza with Mmmph
« Reply #100 on: April 29, 2012, 02:58:21 PM »
Cont'd
Sono venuto, ho visto, ho mangiato


Offline Mmmph

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Re: Pizza with Mmmph
« Reply #101 on: April 29, 2012, 02:58:58 PM »
Last
Sono venuto, ho visto, ho mangiato

Offline TXCraig1

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Re: Pizza with Mmmph
« Reply #102 on: April 29, 2012, 03:06:18 PM »
Look good? Hellzyeah!
Pizza is not bread.

Online norma427

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Re: Pizza with Mmmph
« Reply #103 on: April 29, 2012, 03:08:42 PM »
Mmmph,

Awesome..Great job on all your pizzas!  :chef: I really like your different toppings.  The smile says it all.

Norma
Always working and looking for new information!

Offline Jet_deck

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Re: Pizza with Mmmph
« Reply #104 on: April 30, 2012, 01:41:41 PM »
Great looking spread of pizzas.  Gotta love that cane Rosso shirt!
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline toddster63

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Re: Pizza with Mmmph
« Reply #105 on: May 01, 2012, 01:37:57 AM »
Aahh, Mmmph, that Rosa makes my eyes water with joy—I think that's the best pie you've posted yet... It's delicate, earthy, easily composed and splashed with married colors like an Andrew Wyeth painting—stunning! That pie makes such a strong statement about LBE's like very few have in term of lapping at the heels of WFO's.

I just made pies last night, and now I'm starving for that damn Rosa....   :(

Offline Mmmph

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Re: Pizza with Mmmph
« Reply #106 on: May 01, 2012, 08:49:44 AM »
Thanks all. I made an effort to photograph as many as possible. I'm usually having too much fun to worry about it.

I'm going to attempt some new styles/forms as the weather warms and cannot (will not) fire up the LBE.
Sono venuto, ho visto, ho mangiato

Offline pizza dr

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Re: Pizza with Mmmph
« Reply #107 on: May 01, 2012, 10:01:08 AM »
Mmmph

The toppings for your pizzas are all very creative.  How do you come up with them?  Do you do it on the fly or do you plan it out in advance?  All those ingredients  must cost a fortune no?

Anyway... they all look awesome. 

Scot

Offline Mmmph

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Re: Pizza with Mmmph
« Reply #108 on: May 01, 2012, 11:49:19 AM »
Scot,

I generally use what's on sale in Wednesday's grocery circular. However...I enjoy reading recipes and rethinking them in terms of pizza.

I took a class with Peter Reinhart and he really twisted my mind about how to think about food and recipes. His class was really was a game changer for me. He said that when cooking, to use the "flavor rules". Rule number one is, "Flavor rules!". Try not to be stuck up, or get caught up in a static way of thinking about food...rather think how it could be different. Not necessarily better, but different. Most importantly is that it doesn't have to be different, sometimes it is at its best the moment you taste it.


The asparagus pies came from a risotto dish I once had.
The mushrooms are based on a duxelles (Google it), I just leave them sliced.
The Jalapeno/soppressata/honey combo, I kinda stole from TXCraig1. It's a dyn-o-mite pie.
The Cacio e Pepe came from America's Test Kitchen on PBS. It's a pasta dish that I re-imagined as a pizza.
The Spanish Pies are just cuz I love Spanish food.

I continue to work on:
alla amatriciana pizza, paella pizza, eggs benedict pizza, monte christo pizza, eggplant caponata pizza, gremolata pizza

I work a recipe and serve it on crackers to folks at a local pub, eliciting their opinions. They don't hold back their criticism.  :-X

HTH
Sono venuto, ho visto, ho mangiato

Offline pizza dr

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Re: Pizza with Mmmph
« Reply #109 on: May 01, 2012, 12:20:56 PM »
Got it!

I never thought of it that way.  I always think of pizzas in terms of the classics and then putting my spin on them.  I think ( at least for me right now) that is limiting.  But if you think in terms of dishes that can be translated into pizzas that opens another huge door.  

Thanks for sharing!

In the mean time I'm stealing that cacio e pepe >:D

Scot

« Last Edit: May 01, 2012, 12:30:05 PM by pizza dr »


Offline Mmmph

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Re: Pizza with Mmmph
« Reply #110 on: June 18, 2013, 08:03:13 PM »
New Blackstone Pizza oven and six Margherita pizze....

Cool new oven...Crappy BelGioioso cheese.
Sono venuto, ho visto, ho mangiato

Online norma427

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Re: Pizza with Mmmph
« Reply #111 on: June 18, 2013, 10:21:31 PM »
Mmmph,

Great looking pizzas made in your Blackstone Pizza oven!   8)

Norma
Always working and looking for new information!

Offline Tscarborough

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Re: Pizza with Mmmph
« Reply #112 on: June 18, 2013, 10:54:10 PM »
Impressive.  And I bet delicious.

Offline toddster63

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Re: Pizza with Mmmph
« Reply #113 on: June 19, 2013, 12:37:46 AM »
Wow, Mmmph, that is impressive! Looks great with those to die for leopard spots—and this from an oven you can buy for less than $400! I think I'm ordering one and letting go of my LBE...!

THanks for posting, very, very nice....

Offline jeffereynelson

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Re: Pizza with Mmmph
« Reply #114 on: June 19, 2013, 12:54:07 AM »
Wow, Mmmph, that is impressive! Looks great with those to die for leopard spots—and this from an oven you can buy for less than $400! I think I'm ordering one and letting go of my LBE...!

THanks for posting, very, very nice....

I'd also recommend it. Having you seen the long thread in the pizza equipment section?

Offline toddster63

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Re: Pizza with Mmmph
« Reply #115 on: June 19, 2013, 01:39:42 PM »
I'd also recommend it. Having you seen the long thread in the pizza equipment section?

No. I thought there might be one... I did a general search on "Blackstone" and got nothing... Which I found odd...

I'll go look, thanks...!

Offline Pete-zza

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Re: Pizza with Mmmph
« Reply #116 on: June 19, 2013, 04:05:02 PM »
No. I thought there might be one... I did a general search on "Blackstone" and got nothing... Which I found odd...

I'll go look, thanks...!
You should try this page for your searches: http://www.pizzamaking.com/forum/index.php?action=search

Peter

Offline TXCraig1

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Re: Pizza with Mmmph
« Reply #117 on: June 19, 2013, 11:23:33 PM »
Fine pies there brother!
Pizza is not bread.

Offline corkd

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Re: Pizza with Mmmph
« Reply #118 on: June 20, 2013, 10:20:25 PM »
New Blackstone Pizza oven and six Margherita pizze....

Cool new oven...Crappy BelGioioso cheese.
Those pies look great-- nicely done
Why do you think Bel Gioioso cheese is crappy?
What do you like better?

--clay

Offline Mmmph

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Re: Pizza with Mmmph
« Reply #119 on: June 21, 2013, 08:43:34 AM »
The Bel Gioioso doesn't melt very well.

I prefer Lioni (available at Costco), or the handmade cheese from a local Italian market. I just didn't have time to go across town and pick any up.

http://www.lionimozzarella.com/
Sono venuto, ho visto, ho mangiato


 

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