Author Topic: more pictures  (Read 2997 times)

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Offline Arthur

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  • When Brooklyn Was the World
more pictures
« on: August 17, 2004, 12:33:11 PM »
Had my best pizza yet...

sauce - used Redpack - uncooked, puree, but didn't add in all of the liquid from the can

cheese - my favorite so far - costco, formaggio (comes as 1lb big "ball" wrapped in plastic, not in water so no liquidy pizza)
 
dough - my finest - no oil, no sugar, just the basics.



Offline Arthur

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Re:more pictures
« Reply #1 on: August 17, 2004, 12:33:34 PM »
and more...

Offline Arthur

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  • When Brooklyn Was the World
Re:more pictures
« Reply #2 on: August 17, 2004, 12:34:10 PM »
and a slice - hmmm...I need to do a better job with these pictures.

Offline Foccaciaman

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Re:more pictures
« Reply #3 on: August 17, 2004, 02:04:51 PM »
Looking good. 8)
Ahhh, Pizza The Fifth Food Group

Offline giotto

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  • Italy has DOC, we have NY standards.
Re:more pictures
« Reply #4 on: August 19, 2004, 04:51:30 AM »
So what do us home bakers know about making pizza?  

Afterall, we have nothing more than kiddie mixers to work with... along with 5 lb bags of flours that no honorable mill supposedly would put their flour into... and of course, we can't forget those little ol' electric or gas ovens that employ nothing more than a simple screen and maybe a tile here and a stone there.

Well, let the truth be known... there is nothing like a NY style pizza made at home, where fresh natural ingredients and passion take precedence and corners don't need to be cut.  Yet, we rarely need to spend a whole lot more than $5 for a high quality large pizza that is made to serve our very own palate.

Consider the pizza below.  Local farmers applauded as their organic yellow and red heirloom tomatoes made their way into my pizza.  A can of 6-in-1 tomatoes, used by many pros, produced the sauce along with fresh basil from my garden; and the cheese melted in harmony as the Grande & pecorino payed their usual tribute.  As for the oven... nothing more than a simple electric oven and a basic flat screen were employed, with a temperature reading of 530 F - 540 F.

(https://home.comcast.net/~keck-foundation1/what-do-we-know.jpg)
« Last Edit: August 19, 2004, 05:01:38 AM by giotto »

Offline Pete-zza

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Re:more pictures
« Reply #5 on: August 19, 2004, 08:12:08 AM »
Giotto,

I couldn't have summarized it better!! You captured what we do perfectly, both in words and in pictures.

Peter

Offline giotto

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  • Italy has DOC, we have NY standards.
Re:more pictures
« Reply #6 on: August 22, 2004, 12:09:53 AM »
There are times when I like to add fresh marinated greens at the very end, giving it a full presentation with little toppings:

(https://home.comcast.net/~keck-foundation1/add-some-spinach.JPG)

And there are times that I like to cook the spinach certain ways... what a difference:

http://www.pizzamaking.com/yabbse/index.php?board=5;action=display;threadid=524;start=msg4604#msg4604
« Last Edit: August 23, 2004, 05:14:58 PM by giotto »


 

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