Author Topic: Lunch Today  (Read 1357 times)

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Offline Green Hornet

  • Registered User
  • Posts: 49
  • Location: Port Saint Lucie, Florida
Lunch Today
« on: February 21, 2007, 04:44:20 PM »
Made a dough yesterday using Tom Lehmanns recipie as close as I could.
While at the grocery i decided I would try some fresh mozzeralla cheese balls and got some baby portabella and a bell pepper.
I made a simple sauce
1 can of red pack tomatoes that I used a hand blender to crush up
1 tblsp raw sugar
1/4 cup red wine
1 tsp kosher salt
1 tsp basil
1/2 tsp oregano
simmer about 10 mins.
I used about 6 oz on this pie.
Had to make half plain for the wife :-X
This was my second attempt at using a stone and had much better results, than the first one. Started out around 500* then I alternated between the baking  and broil element to keep the heat up during the cook. The crust came out nice. crispy on the bottom, but foldable. Puffy edge too 8). The sauce was a bit bland and I am going to have to tweek it a bit. Not sure what it needs.
(http://aycu38.webshots.com/image/9837/2004260679006024050_th.jpg)
(http://aycu37.webshots.com/image/12676/2004214335429813358_th.jpg)
(http://aycu35.webshots.com/image/8834/2004205137824262707_th.jpg)
(http://aycu40.webshots.com/image/9639/2004277020599896545_th.jpg)
(http://aycu13.webshots.com/image/9092/2004277056784473405_th.jpg)


Offline Bryan S

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  • Posts: 496
  • Location: Lancaster, PA
Re: Lunch Today
« Reply #1 on: February 21, 2007, 10:56:51 PM »
GH, Looks good. Did you find the crust too thick? I ask because for a Lehmann 16" pie it says to use 20 oz of dough, that seems a bit much in my book. The NY style pies here have a pretty thin crust. Also how did you like the fresh mozz?
Making great pizza and learning new things everyday.

Offline Green Hornet

  • Registered User
  • Posts: 49
  • Location: Port Saint Lucie, Florida
Re: Lunch Today
« Reply #2 on: February 22, 2007, 02:52:29 AM »
Thanks Bryan! This is fun, ain' it ;D
I liked the crust as is. I didn't use a pan so I was able to make the pie a little bigger. I made it so the center was about 1/4" thick and pushed the edges out from there. I didn't weigh this batch so I am not sure where I was with this one. The fresh Mozz was nice. Not a whole lot of flavor to it. I wound up putting some Parmasian on top of a couple of the pieces and liked it better.
For the next  :pizza: I will use a zippy-er sauce and a cheese blend I think.


 

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