Author Topic: January 2012 Monthly Challenge: "Mushrooms"  (Read 8711 times)

0 Members and 1 Guest are viewing this topic.

Offline CDNpielover

  • Registered User
  • Posts: 640
  • Location: Sonoran Desert
Re: January 2012 Monthly Challenge: "Mushrooms"
« Reply #40 on: January 28, 2012, 05:07:52 PM »
Oh Bill!  that looks killer man!  i wish I could do stuff like that haha!  nice work.


Offline dellavecchia

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 2627
Re: January 2012 Monthly Challenge: "Mushrooms"
« Reply #41 on: January 28, 2012, 05:19:18 PM »
Baby bellas, queso Oaxaca, pork belly. Ischia crust. Tiny drizzle of white truffle oil after baking.

Artwork.

John

parallei

  • Guest
Re: January 2012 Monthly Challenge: "Mushrooms"
« Reply #42 on: January 28, 2012, 05:27:37 PM »
A beautiful pizza Bill.

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 20251
  • Location: Dutch Country, Pa.
    • learningknowledgetomakepizza
Re: January 2012 Monthly Challenge: "Mushrooms"
« Reply #43 on: January 28, 2012, 05:54:40 PM »
Bill,

Masterpiece!  :chef:

Norma
Always working and looking for new information!

Offline Bill/SFNM

  • Lifetime Member
  • *
  • Posts: 4036
  • Location: Santa Fe, NM
Re: January 2012 Monthly Challenge: "Mushrooms"
« Reply #44 on: January 28, 2012, 05:59:03 PM »
Thank you all for the kind comments. It wasn't hard to come up with this month's challenge theme since mushrooms, especially on a white pizza, are my favorite topping.   

Offline dellavecchia

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 2627
Re: January 2012 Monthly Challenge: "Mushrooms"
« Reply #45 on: January 29, 2012, 06:29:14 PM »
A Pizzarium style slice. Purple potatoes, leek and shallot compote, chanterelles, rosemary. Spelt/wheat flour mixture with a natural biga.

John

buceriasdon

  • Guest
Re: January 2012 Monthly Challenge: "Mushrooms"
« Reply #46 on: January 29, 2012, 07:10:53 PM »
Oh my ... Beautiful!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 20251
  • Location: Dutch Country, Pa.
    • learningknowledgetomakepizza
Re: January 2012 Monthly Challenge: "Mushrooms"
« Reply #47 on: January 29, 2012, 07:21:28 PM »
John,

I agree.  Beautiful!   :)

Norma
Always working and looking for new information!

Offline TXCraig1

  • Registered User
  • Posts: 10627
  • Location: Houston, TX
Re: January 2012 Monthly Challenge: "Mushrooms"
« Reply #48 on: January 29, 2012, 08:42:13 PM »
A Pizzarium style slice. Purple potatoes, leek and shallot compote, chanterelles, rosemary. Spelt/wheat flour mixture with a natural biga.

John

2 please!
I love pigs. They convert vegetables into bacon.

Offline c0mpl3x

  • Registered User
  • Posts: 996
  • Age: 27
  • Location: north of pittsburgh PA
  • crumb bubbles!
Re: January 2012 Monthly Challenge: "Mushrooms"
« Reply #49 on: January 29, 2012, 09:29:57 PM »
as my friend just said,
mushrooms on pizza? pizza on mushrooms!
Hotdogs kill more people than sharks do, yearly.


parallei

  • Guest
Re: January 2012 Monthly Challenge: "Mushrooms"
« Reply #50 on: January 30, 2012, 12:01:59 AM »
Another beauty John.

Offline randyjohnsonhve

  • Registered User
  • Posts: 131
  • Location: Coeur D'Alene, Idaho
Crimini Three Ways
« Reply #51 on: January 30, 2012, 02:14:53 PM »
 :pizza:I do a 'Three Way Crimini'...1)Fresh, 2)Sauteed and 3)Oven Roasted...On top of a Margherita, Basil pre and post baked...Fresh is just thinly sliced...Sauteed is in butter, salt and pepper until the thinly sliced mushrooms gain color...Oven Roasted with 1/4" sliced mushrooms, olive oil, balsamic vinegar, salt, liquid smoke, tossed and roasted at 450F until brown, about 10-15 minutes...I cold retard dough (handmade with spring water, high gluten flour, salt and dry yeast), use fresh mozz and paint the mozz with 3oz tomato mixure---use 15 oz. crushed tomatoes(includes a little salt, 1 crushed clove garlic, 1 basil leaf, 3 anchovies, simmered to just break down the anchovies)---- and mosaic pizza w/sauce...a little EVOO, a sprinkle of sea salt, add small amounts of all three mushrooms, cook on stone in 550F oven (1hour preheat) and finish under a gas broiler to obtain char and finish cornicione...Add a few pieces of fresh mozz post bake, let rest for 5 min, cut into squares and enjoy...It is a treat!  RJelli :chef:
"Pizza Evolves...Our Best Pizza Ever is Not Today." It is 'what' is right, not 'who' is right that matters.

Offline TXCraig1

  • Registered User
  • Posts: 10627
  • Location: Houston, TX
Re: January 2012 Monthly Challenge: "Mushrooms"
« Reply #52 on: January 30, 2012, 02:46:56 PM »
Baby bellas, queso Oaxaca, pork belly. Ischia crust. Tiny drizzle of white truffle oil after baking.

Looks like you precooked the mushrooms? Anything in particular?
I love pigs. They convert vegetables into bacon.

Offline randyjohnsonhve

  • Registered User
  • Posts: 131
  • Location: Coeur D'Alene, Idaho
Re: January 2012 Monthly Challenge: "Mushrooms"
« Reply #53 on: January 30, 2012, 03:03:00 PM »
Craig...As you know, mushrooms have lots of water, so just a few fresh...By precooking the oven roast and sauteeing some, you achieve three different flavors and textures of the same shrooms...It is a great combination...Also, criminis, as you known, are small protabellas and have a stronger taste than white shrooms...RJelli, or and by the way, your crusade to obtain a pizza oven was a super read....Keep the passion. :chef:
"Pizza Evolves...Our Best Pizza Ever is Not Today." It is 'what' is right, not 'who' is right that matters.

Offline TheBlum

  • Registered User
  • Posts: 9
  • Location: Atlanta, GA
  • Acunto Napoli
    • Antico Pizza Napoletana
Re: January 2012 Monthly Challenge: "Mushrooms"
« Reply #54 on: June 20, 2012, 10:48:12 AM »
Quattro funghi racchetta.

Tennis racket with four different roasted mushrooms. The handle had ricotta, cooked ham, and olive oil inside. Topped with chives, pecorino and drizzled with truffle oil.

This shape is made by Pizzeria Starita in Naples.

John

That's awesome!! Love the shape!!
Corporate Trainer
Brandon@Anticopizza.com

Simply, the best.


 

pizzapan