Author Topic: August 2011 "Greek" (Read 3336 times)

DKM · « **on:** August 01, 2011, 07:20:38 PM »

Some credit the ancient Greeks as being the first to cook flat bread with toppings thus being an ancestor of modern pizza.

So where do you want to take it? Old school or new wave doesn’t matter as long as it ties to the theme.

DKM · « **Reply #1 on:** August 02, 2011, 07:25:22 PM »

I might actually post in this one.

Bill/SFNM · « **Reply #2 on:** August 04, 2011, 11:43:37 AM »

Bakalaza or Pizlava:

This isn't my official entry, but it was inspired by this month's theme. The ingredients and ratios are identical to baklava, but instead of phyllo, I used a leftover ball of long-ferment, room temp pizza dough. I stretched the dough paper-thin, covered it butter, nuts, and cinnamon. Then I rolled it up. sliced into disks, brushed with more butter, and baked. Then covered with a honey/vanilla syrup. So this may be more of a sticky/cinnamon/honey bun, but it was very tasty. In the final analysis, if I want baklava, I'm going to make the real thing.

Jet_deck · « **Reply #3 on:** August 04, 2011, 12:01:06 PM »

Jeez, those look soooo good.

RobynB · « **Reply #4 on:** August 08, 2011, 05:32:04 PM »

Bill - drooling over the keyboard at work, thanks to you. Those look delicious!!

norma427 · « **Reply #5 on:** August 09, 2011, 10:32:10 PM »

Since the challenge this month is “Greek”, this is a Greek pizza made today.

Norma

JConk007 · « **Reply #6 on:** August 10, 2011, 09:20:02 PM »

Very nice Norma!! looks scrumcious! Obviously some cheddar on there? did you use one of the forum recipes on the greek threads? or do your own thing? Think you could you post the recipe
thanks
John

norma427 · « **Reply #7 on:** August 10, 2011, 11:06:53 PM »

Quote from: JConk007 on August 10, 2011, 09:20:02 PM

Very nice Norma!! looks scrumcious! Obviously some cheddar on there? did you use one of the forum recipes on the greek threads? or do your own thing? Think you could you post the recipe
thanks
John

John,

I used the preferment Lehmann dough for the Greek Pizza. If you want to see what else I did, and what dressings I used, the post is at Reply 897 http://www.pizzamaking.com/forum/index.php/topic,9908.msg149248.html#msg149248

Thanks for your kind words!

Norma

buceriasdon · « **Reply #8 on:** August 13, 2011, 05:42:19 PM »

Homemade phyllo crust with octopus, black olives and roasted garlic with Feta.
Don

parallei · « **Reply #9 on:** August 13, 2011, 05:53:41 PM »

Don,

Been waiting for you to show your hand on this one

Handsome pie.

buceriasdon · « **Reply #10 on:** August 14, 2011, 01:08:57 PM »

Thanks Paul, I will do things different on the next one. I will dock the center of the "leaves" to keep them together. Lower my hydration rate, the phyllo was a challenge to roll out though I was succcessful getting the layers quite thin. Flour,water and vingar was all I used in the dough. I rolled the leaves on wax paper. I would also parbake it then top and finish the pie off the comel(Mexican griddle) I used to bake on. My roasted garlic overbaked and I would like a more crisp crust, more like the edges. Needs some fine tuning.
Don

Quote from: parallei on August 13, 2011, 05:53:41 PM

Don,

Been waiting for you to show your hand on this one Handsome pie.

TXCraig1 · « **Reply #11 on:** August 15, 2011, 09:55:39 AM »

Don, I want to drench that thing in olive oil and red pepper and sit back with it and a case of Mythos. Looks great.

CL

tikidoc · « **Reply #12 on:** August 16, 2011, 04:42:14 PM »

Here's mine, a very simple pizza with a drizzle of EVOO, home-made chèvre (we have goats and make our own cheeses), caramelized onions and a sprinkling of sea salt. Crust is a Neapolitan variant cooked in a Grill Dome (similar to a Big Green Egg) at 650-700F. It was delicious.

theppgcowboy · « **Reply #13 on:** August 17, 2011, 04:31:40 PM »

Gyro pizza, Oil garlic base, tomatoes, onion topped with mozzarella, and grated Parmesan, the gyro meat. Once cooked top with more tomatoes crumbled feta, spinach and homemade tzazitki sauce tor dipping.
Sorry about the photo, I do not know how to make the files sizes smaller other than cropping.

TXCraig1 · « **Reply #14 on:** August 17, 2011, 04:45:19 PM »

That looks awesome. Did you cut it into slices or roll it up?

CL

theppgcowboy · « **Reply #15 on:** August 17, 2011, 05:16:02 PM »

We sliced it. We took the tzazitki sauce and ran a bead down the middle of the slice, folded it like a new york slice and went to town on each slice. It was really good.

buceriasdon · « **Reply #16 on:** August 17, 2011, 06:42:38 PM »

Nicely done. I use this free downloadable easy to use program to resize photos for use on the internet. http://www.imageoptimizer.net/Pages/Home.aspx
I also recommend you make sure your camera is set to small.
Don

Quote from: theppgcowboy on August 17, 2011, 04:31:40 PM

Gyro pizza, Oil garlic base, tomatoes, onion topped with mozzarella, and grated parmesan, the gyro meat. Once cooked top with more tomatoes crumbled feta, spinach and homemade tzazitki sauce tor dipping.
Sorry about the photo, I do not know how to make the files sizes smaller other than cropping.

theppgcowboy · « **Reply #17 on:** August 18, 2011, 11:35:04 PM »

Thanks Don,
Will give it a try and see if I can re post the photos.

Bill/SFNM · « **Reply #18 on:** August 21, 2011, 02:09:10 PM »

Shishke-za (Shish Kebob Pizza)

Crust: Ischia 48-hour room-temp Tartine method
Sauce: Creamed Eggplant (eggplant slices first grilled in WFO)
Toppings:
Lamb shoulder chops, marinated, blasted till rare in WFO, chopped into bite-sized pieces
Grilled mushrooms, peppers, and onions
Kasseri Cheese
Olive Oil
Parsley

norma427 · « **Reply #19 on:** August 21, 2011, 06:55:55 PM »

Bill,

Your Shishke-za (Shish Kebob Pizza) pizza looks and sounds fantastic! Do you mind telling how you make creamed eggplant?

Norma

Author Topic: August 2011 "Greek" (Read 3336 times)

buceriasdon

parallei

buceriasdon

buceriasdon