Author Topic: March 2009 Monthly Challenge: "Leftovers"  (Read 4613 times)

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Offline Bill/SFNM

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March 2009 Monthly Challenge: "Leftovers"
« on: February 27, 2009, 08:35:13 AM »
Great work by all of you who participated in the first challenge. Everyone is encouraged to join in the fun!

For March, the theme is:

Leftovers

Interpret as you wish, but the theme should apply to pizzas you bake during March. The objective is to get you to use all of your creativity and skill to make the best pies you can in the spirit of the theme. Enter as often as you wish.





Offline Bill/SFNM

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Re: March 2009 Monthly Challenge: "Leftovers"
« Reply #1 on: March 11, 2009, 11:52:09 PM »
<sound of crickets>

Offline sourdough girl

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Re: March 2009 Monthly Challenge: "Leftovers"
« Reply #2 on: March 12, 2009, 06:30:59 PM »
I guess none of us ever have any leftovers!!

Let's see.... I have a little bit of leftover Hungarian Goulash and a dab of Thai Cocoanut Rice in the fridge... I wonder how those would work on a pizza?   :chef:   :-\

DH has such a voracious appetite (lineman for Verizon) that we seldom have any leftovers at all!  Drat!


Maybe next month......  ?

~sd
Never trust a skinny cook!

Offline Essen1

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Re: March 2009 Monthly Challenge: "Leftovers"
« Reply #3 on: March 13, 2009, 03:56:29 AM »
Bill,

Here's my entry for this month...leftovers from last night's pizza.

A crumb.



Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

http://thehobbycook.blogspot.com/

Offline petef

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Re: March 2009 Monthly Challenge: "Leftovers"
« Reply #4 on: March 13, 2009, 04:13:34 AM »
Great work by all of you who participated in the first challenge. Everyone is encouraged to join in the fun!

For March, the theme is:

Leftovers


Whenever I make pizza I typically make 3 to 6 pies and freeze all but a few slices.
I have a brand new technique that I discovered recently which expands upon the
reheating leftover pizza techniques we've discussed in the past here in the forums.

Freezing & Reheating Leftover Pizza

* Store/freeze left over pizza in a plastic container, separating layers with
white plastic coated freezer paper.

* Microwave 1 slice of frozen pizza, (45 sec full power for 1 small slice)
until it thaws out and the edges begin to bubble. Pizza now has that
undesireable limp rubbery texture. :(

* To revive the texture and give the crust that fresh baked crispy bottom,
heat the pizza 3 to 6 inches above a medium gas flame using a hand held grill.
Heat only about 45 to 90 seconds to the desired crisp texture.

OPTION: Instead of a grill & open flame, you may use a teflon frying over medium heat.

You should find that the bottom crust is crisp and stiff as good
as or better than when originally baked. Enjoy! :)


NOTE: Odd thing, the blue medium flame does not
show in the pics below. I wonder why?

---pete---




« Last Edit: March 13, 2009, 04:19:49 AM by petef »

Offline WestCountry

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Re: March 2009 Monthly Challenge: "Leftovers"
« Reply #5 on: March 14, 2009, 11:30:44 AM »
For my contribution to this months challenge, I made two pizzas using leftovers from the fridge for toppings. The first is green pepper and leftover cheese (mozzarella, havarti, asiago). The second is leftover spinach/mozz with dollops of red sauce. This was my favorite. I chopped the fresh spinach up and was concerned it would drop too much water. But it did fine, cooked nicely and not watery. Gave nice flavor with the mozzarella, garlic, olive oil and spices.

Flour is All Trumps High Gluten Unbleached/Unbromated with a room temperature Fermentation (6 hrs) and proof (4hrs). I even used leftover wood (red oak) I found in the garage for my new dough proofing setup  (see photo). Cooked at 550 degrees F on pizza stone in the home oven.

100% flour, 400g All-Trump
62% hydration, 248g water
1.5 tsp kosher salt fine ground dissolved into the water
tsp IDY
1 tablespoon EVOO

This produced 2 dough balls 326g each.

Chris

Offline Pete-zza

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Re: March 2009 Monthly Challenge: "Leftovers"
« Reply #6 on: March 14, 2009, 11:51:44 AM »
Chris,

Great looking pizzas. I also like the fact that you used a room-temperature ferment of decent duration (10 hours total). What size were the pizzas?

Peter

Offline WestCountry

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Re: March 2009 Monthly Challenge: "Leftovers"
« Reply #7 on: March 14, 2009, 09:58:29 PM »
Peter,

Thank you for the kudos.
These 326g dough balls were made into 13.5 inch pies. Thin and crisp! The room temperature was at about 70 degrees all day for the fermentation & proof.

Chris

Offline Bill/SFNM

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Re: March 2009 Monthly Challenge: "Leftovers"
« Reply #8 on: March 20, 2009, 01:59:00 PM »
Finally back in town long enough to get serious about this challenge. We made carnitas (fried/braised pork) yesterday so I ended up using the leftovers for today's pizza.

- carnitas
- corn/chipotle salsa
- queso fresco
- garnished after baking with diced onion and cilantro


« Last Edit: March 20, 2009, 02:03:26 PM by Bill/SFNM »

Offline WestCountry

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Re: March 2009 Monthly Challenge: "Leftovers"
« Reply #9 on: March 20, 2009, 10:00:17 PM »
Bill,
That pizza looks like a winner and your crust/dough a perfect 10+
Nice job!
Chris


Offline Billy R

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Re: March 2009 Monthly Challenge: "Leftovers"
« Reply #10 on: March 22, 2009, 03:25:20 PM »
Bill,

Here's my entry for this month...leftovers from last night's pizza.

A crumb.




LMAO!!!!!!!! I'm sorry but that was funny! ;D
"I don't measure a man's success by how high he climbs but how high he bounces when he hits bottom."
General George S. Patton

Offline shango

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Re: March 2009 Monthly Challenge: "Leftovers"
« Reply #11 on: March 25, 2009, 04:37:06 PM »
well, here we have a pot of sauce, possibly good on pizza but destined for pasta.

It's made from the water of 2 strained #10 cans of San Marzano D.O.P., (can't believe people are saying these aren't the best tomatoes...).

A scrap end of tuscan salami, 1 leftover italian sausage, (johnsonville, I believe), and the last few inches of a homemade Capicolla.  All the meats were ground, garlic and celery were sweated, a quick reduction of some San Marzano puree, bay leaf, a pinch of hot pepper flakes, and the tomato water.  Reduced it, took it off the heat, and added a few rinds left over from grana padano.

pizza, pizza, pizza

Offline shango

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Re: March 2009 Monthly Challenge: "Leftovers"
« Reply #12 on: March 26, 2009, 12:39:30 PM »
Two things made from the leftover dough, tomato, cheeses, and other fixings from yesterday's pizze-

Fried pizza with fontina, olives, ricotta, basil, dried chile, basil, and san marzano


and this one


Both of these were baked at about 570f, for about 5 minutes. *edit* actually, only the pizza was baked, the calzone was fried at 350f for about 5 minutes.. :-[

Photos could be better, they were taken with my phone...

cheers,
-Edan
« Last Edit: March 26, 2009, 12:43:43 PM by shango »
pizza, pizza, pizza


 

pizzapan