Author Topic: Pizza Pictures (Read 22097 times)

itsinthesauce · « **on:** February 14, 2004, 08:33:44 AM »

It's been a long time since anyone has published pics of pizza's in the works and finished products. "Show me the Pizzas"!

DKM · « **Reply #1 on:** February 14, 2004, 09:51:42 AM »

I haven't had a camera. Maybe my Birthday day in May.

DKM

Wayne · « **Reply #2 on:** February 14, 2004, 10:33:00 AM »

I migh tbe gettign a camera soon. I made alot of really nice lookin pizzas I'm sure would have made you hungry.

svapne · « **Reply #3 on:** February 14, 2004, 12:46:52 PM »

I put a few up of my New Haven style pizza attempts....

http://www.binaryrevelations.com/images/pizza_01.jpg
http://www.binaryrevelations.com/images/pizza_02.jpg

I will have a few more after this weekend... My 6 in 1 tomatoes and my King Arthur flour arrived this week.. So you know I'm making pizza this weekend

-Scott

Randy · « **Reply #4 on:** February 14, 2004, 04:06:10 PM »

My thin crust from the other night.

Randy

svapne · « **Reply #5 on:** February 14, 2004, 06:51:00 PM »

My pizzas from this weekend

http://www.binaryrevelations.com/images/pizza_03.jpg
http://www.binaryrevelations.com/images/pizza_04.jpg

They were really good .. the King Arthug lacelot flour made a huge difference...

-Scott

Steve · « **Reply #6 on:** February 15, 2004, 09:27:09 PM »

What did ya think about the 6-in-1 tomatoes?

svapne · « **Reply #7 on:** February 16, 2004, 01:10:20 PM »

They were great, really good rich taste, and the penzey's was a nice touch too. This is the first time I used either of them. I have to say everything was reall good but I was most impressed with the dough from the Sir Lancelot flour ( thanks Randy...

).

One question... Do people drain their 6 in 1 tomatoes or use 'as is'. I just opened the can, added about two teaspoons of Penzey's and crushed a clove of garlic and then spread it on the pizza. Thought it was a bit watery tho..

-Scott

Big Al · « **Reply #8 on:** March 31, 2004, 05:57:54 PM »

My NewYork variation using a 16" pizza screen.
Notice the Jalapenos and sliced red peppers, it was made for Texans.
My preference is chopped black olives vs. whole or sliced.

Big Al · « **Reply #9 on:** March 31, 2004, 06:15:04 PM »

Pizza After Cooking

Steve · « **Reply #10 on:** March 31, 2004, 06:26:27 PM »

Looks delicious!!

Foccaciaman · « **Reply #11 on:** April 01, 2004, 12:54:53 AM »

Now I'm getting real hungry.
My kinda pizza.

Jalapeno's

Keeps the wife away from the leftovers.

ojuice · « **Reply #12 on:** April 01, 2004, 11:41:33 AM »

Here's my latest, it's basically thin crust but with powdered milk to make the crust chewier.

(http://ojuice.teamslack.net/thincrust.jpg)

LMU Pizza Man · « **Reply #13 on:** April 01, 2004, 12:06:29 PM »

Looks like the most perfectly round crust I have ever seen. I hope to have a few pics soon.

Foccaciaman · « **Reply #14 on:** April 01, 2004, 04:32:34 PM »

Looks delicious almost like a commercial.
New Oven
New Pan
Fresh Pizza
Nice Job!!

stock · « **Reply #15 on:** April 09, 2004, 10:11:31 PM »

(http://www.ocf.berkeley.edu/~srb/papadel.jpg)

messy looking, and somewhat over cooked, but good nonetheless.

i used the papa del's recipe from this site.
-scott

Foccaciaman · « **Reply #16 on:** April 09, 2004, 11:45:13 PM »

Wow the butcher must have been smiling when he saw you coming to buy the meat for that pie.

Bingo

stock · « **Reply #17 on:** April 10, 2004, 12:11:08 AM »

Quote from: Foccaciaman on April 09, 2004, 11:45:13 PM

Wow the butcher must have been smiling when he saw you coming to buy the meat for that pie.

hehe.

one of my friends had 2 1/2 lbs of ground beef that he didn't want because it was 'freezer burned,' or so he claimed. i'm not picky, and the way i store stuff, i would imagine everything in my freezer is freezer burned (it tasted normal and perfectly fine to me). the plan, which seemed great at the time, was to use a can of manwich that i 'liberated' from my parents' pantry, along with some ground beef (which i eventually acquired from my friend), as the topping for my pizza. however, after i finished topping it, i tasted the manwich, and i found out that it tasted nothing like i remember it tasting oh so many years ago. basically, it seemed as if it was reddish salt-sauce. so the manwich idea partially explains why there is so much ground beef on there.

*edit* spelling

itsinthesauce · « **Reply #18 on:** April 10, 2004, 08:52:07 AM »

Stock, you should change your name to "MeatBegger". The pizza looks awesome.

Foccaciaman · « **Reply #19 on:** April 10, 2004, 01:44:12 PM »

LOLROTF

Sounds like a Classic B Movie

BEWARE THE MEATBEGGER

Author Topic: Pizza Pictures (Read 22097 times)

stock

stock