Author Topic: One Topping Pizza  (Read 3236 times)

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Offline MightyPizzaOven

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One Topping Pizza
« on: December 02, 2012, 09:20:31 PM »
Finally I got a break to bake few pies this weekend. I baked one pie with just Mozzarella Cheese, no sauce. Next time I will add the Mozzarella cheese after a minute or 2 of baking the dough.  The cheese was dry after 4 minutes of baking. (62 hydration for the dough, I prefer higher hydration).

Any recommendation for any other type of cheese that will do better ? or any other One Topping Pizza ideas?

Thanks
Bert,


Online Chicago Bob

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Re: One Topping Pizza
« Reply #1 on: December 02, 2012, 09:27:07 PM »
Is that low moisture/part skim mozz Bert?
My recommendation for a single topper would be a red sauce pie...does added slivered garlic addition count as a topping?  ;)
« Last Edit: December 02, 2012, 09:29:42 PM by Chicago Bob »
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Offline jeff v

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Re: One Topping Pizza
« Reply #2 on: December 02, 2012, 09:41:07 PM »
Pizza Bianca. I usually add garlic, thyme and rosemary to mine though which is more than one ingredient.  :P
http://slice.seriouseats.com/archives/2012/01/the-pizza-lab-hot-to-make-pizza-bianca-at-home.html
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Offline MightyPizzaOven

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Re: One Topping Pizza
« Reply #3 on: December 02, 2012, 10:29:19 PM »
Is that low moisture/part skim mozz Bert?
My recommendation for a single topper would be a red sauce pie...does added slivered garlic addition count as a topping?  ;)


Yes,  is low moisture/part skim mozz from SAMs.


One topping may be very limited.


Tomato sauce with  slivered garlic sound good. I am assuming neither the sauce or the garlic is cooked, right?

Pizza Bianca. I usually add garlic, thyme and rosemary to mine though which is more than one ingredient.  :P
http://slice.seriouseats.com/archives/2012/01/the-pizza-lab-hot-to-make-pizza-bianca-at-home.html


Jeff, I never had, pizza Bianca, do you use fresh I dried herbs? Fresh garlic.
Bert,

Offline jeff v

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Re: One Topping Pizza
« Reply #4 on: December 02, 2012, 11:08:07 PM »
Fresh herbs and fresh sliced garlic. I use them pretty sparingly too.
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Online Chicago Bob

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Re: One Topping Pizza
« Reply #5 on: December 02, 2012, 11:09:09 PM »
Correct Bert...applied fresh.  :chef:
A whole milk mozz with a drizzle of Craig's calabrian chile oil might be right proper.... 8)
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Online mkevenson

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Re: One Topping Pizza
« Reply #6 on: December 02, 2012, 11:38:18 PM »
I like your approach, no need to complicate the tastes, if you like cheese.

Mark
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Online Tscarborough

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Re: One Topping Pizza
« Reply #7 on: December 03, 2012, 08:54:07 AM »
Fine looking pizza, I like cheese pizza.

Offline Jet_deck

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Re: One Topping Pizza
« Reply #8 on: December 03, 2012, 12:46:34 PM »
Bert, have you tried Oaxaca cheese or Muenster or a blend?
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Offline weemis

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Re: One Topping Pizza
« Reply #9 on: December 03, 2012, 01:10:48 PM »
I add olive oil whenever there is no sauce. Just drizzle it on after adding the cheese and you'll have more of a welcoming end result.
Nick Gore - just a dough eyed wanderer


Offline pythonic

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Re: One Topping Pizza
« Reply #10 on: December 03, 2012, 09:38:50 PM »
Whole milk > part skim or you can always do a blend to cut calories.
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Offline theppgcowboy

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Re: One Topping Pizza
« Reply #11 on: December 03, 2012, 11:36:11 PM »
I have an olive oil/butter blend that I make that is uber infused with garlic. It makes a great appetizer pizza kind of like cheesy breadsticks.  Same oil butter for garlic knotts.  Grande cheese is works great on it.

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Re: One Topping Pizza
« Reply #12 on: December 04, 2012, 12:07:04 AM »
Any pizza that does not have meat (ie grease) will not suffer from a swirl of olive oil.

Offline MightyPizzaOven

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Re: One Topping Pizza
« Reply #13 on: December 04, 2012, 07:13:36 AM »
Growing up in Lebanon, I loved Manaeesh, a popular Lebanese food consisting of dough topped with Zhater, cheese (local cheese), or meat mix (mixed with tomato and herb). Manaeesh is quite similar to a pizza and can be eaten sliced or folded. I am trying to use these toppings with NY dough.  I have done the Zhatar so far.

All the topping you mentioned sound great.. I like to try as time permit. I will post some pictures. Please share yours too.
Bert,

Offline weemis

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Re: One Topping Pizza
« Reply #14 on: December 04, 2012, 08:34:01 AM »
I have an olive oil/butter blend that I make that is uber infused with garlic. It makes a great appetizer pizza kind of like cheesy breadsticks.  Same oil butter for garlic knotts.  Grande cheese is works great on it.

that sounds pretty delicious! might have to give it a go. you mind sharing how it's made?
Nick Gore - just a dough eyed wanderer

Offline theppgcowboy

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Re: One Topping Pizza
« Reply #15 on: December 04, 2012, 11:00:37 AM »
Sure, I use about a 60/40  or so blend of olive oil to butter. I heat the butter/olive oil and the put tons of garlic into it using a garlic press. I maintain the mixture just below the simmer point.  Let it cool and refrigerate.  When it cools the garlic settles so make sure you take it from the container a little at a time from the top and bottom of the mixture.  This goes good on Garlic knotts,  I use it on pizza topped with soomoked brisket onions,  and green peppers. gyro pizza.  I had a pizza two days ago with the garlic oil base, mushrooms onions, Italian sausage.  Cooked it half way pulled it out and cracked a few eggs on it and finished the bake.  The yolk was runny and the pizza was incredible.

Offline weemis

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Re: One Topping Pizza
« Reply #16 on: December 04, 2012, 11:35:29 AM »
Sure, I use about a 60/40  or so blend of olive oil to butter. I heat the butter/olive oil and the put tons of garlic into it using a garlic press. I maintain the mixture just below the simmer point.  Let it cool and refrigerate.  When it cools the garlic settles so make sure you take it from the container a little at a time from the top and bottom of the mixture.  This goes good on Garlic knotts,  I use it on pizza topped with soomoked brisket onions,  and green peppers. gyro pizza.  I had a pizza two days ago with the garlic oil base, mushrooms onions, Italian sausage.  Cooked it half way pulled it out and cracked a few eggs on it and finished the bake.  The yolk was runny and the pizza was incredible.

piece of cake. thanks, cowboy!
Nick Gore - just a dough eyed wanderer

Offline MightyPizzaOven

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Re: One Topping Pizza
« Reply #17 on: December 23, 2012, 05:50:44 PM »
Yesterday, I used no knead recipe mentioned by Jeff V @ http://www.pizzamaking.com/forum/index.php/topic,22340.new.html#new

1st pie - garlic, thyme and rosemary (next time, I need to easy on on rosemary)... It had beautiful smell during and after baking.

2nd pie - Tomato sauce, mozz cheese and pieces of one slice muenster cheese.

3rd pie - Just mozz cheese and pieces of one slice muenster cheese.
« Last Edit: December 23, 2012, 06:47:55 PM by MightyPizzaOven »
Bert,

Offline MightyPizzaOven

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Re: One Topping Pizza
« Reply #18 on: December 23, 2012, 05:54:18 PM »
I drizzled EVO/Aleppo pepper mix, it tasted great...
Bert,

Offline Jackitup

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Re: One Topping Pizza
« Reply #19 on: December 24, 2012, 05:47:35 AM »
Capicola or pepperoni, I love both. Provolone is also a good one to blend with the mozz, gives a deeper cheese flavor for me anyway. Another favorite is apples with a smattering of gorgonzola and mozz, very good!
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