A D V E R T I S E M E N T


Recent Posts

Pages: [1] 2 3 ... 20
1
Pizza News / Re: Is this idea just as bad as pineapple on pizza
« Last post by Randy on Today at 02:18:42 PM »
The pineapple stops being pineapple at that point.  Pineapple is naturally acidic.  I think where it fails on pizza is when its acidity clashes with the tomatoes.

I grow pineapples.  When I cut them they are golden yellow and very sweet.  The ones in the can packed in their own juice are not.
2
Pizzeria & Restaurant Reviews / Re: I am in Napoli
« Last post by Pete-zza on Today at 02:07:26 PM »
3
Pizza News / Re: Is this idea just as bad as pineapple on pizza
« Last post by timgiuffi on Today at 02:04:33 PM »
I have a kabocha squash that I was thinking of using for a pizza. The plan is to roast some squash and puree it with some cream, parm and roasted garlic for the sauce. Then top it with some mozzarella and shaved squash tossed in olive oil and chile flakes. Maybe add some prosciutto post bake.
4
Ask the Dough Doctor / Re: Calzone Recipie
« Last post by Hermit on Today at 02:02:37 PM »
But if I follow this recipie:

https://www.pizzamaking.com/forum/index.php?topic=49366.new#new

Wont the calzone blow up and become a thick bread with filling. Idk how they keep it thin?

Stretch the dough like a pizza skin, you could also use a rolling pin.  I usually take a dough for a 12" pizza, stretch it like a pizza skin, lay it down on the counter and fill with toppings, then fold the top over and crimp around the edges.  The crimped area is going to expand some during the bake, due to being double the dough in that area, but not much.
5
Pizzeria & Restaurant Reviews / Re: I am in Napoli
« Last post by McRobBob07 on Today at 02:02:10 PM »
I like the look of his pizza.
In my opinion, 50Kaló had the best pizza in Napoli. I trained under Enzo Coccia, while his is good, Cirro's is better!
6
Off-Topic Foods / Re: Naan Bread - Serious Eats (Kenji)
« Last post by Pete-zza on Today at 02:00:48 PM »
Peter, it has been my understanding that butter contains approximately 17% water. Here is an article comparing brands with moisture content ranging from 12 to nearly 18%. 
http://www.sfgate.com/recipes/article/When-Put-to-the-Test-Here-s-How-Butter-Brands-3236719.php#photo-2380114
Tony,

Thanks for pointing that out. You are correct. Before posting, I went to my refrigerator and looked at the ingredients statements for butter and margarine and did not see any water in the ingredients statement for the butter, but did see water added to the margarine. If I had thought more clearly on the matter, I would have seen that there is water in the cream used to make the butter. For Mo's benefit, here is a link that spells things out:

http://nutritiondata.self.com/facts/dairy-and-egg-products/0/2

Peter
7
Ask the Dough Doctor / Re: Calzone Recipie
« Last post by dinogoesrawr on Today at 01:54:58 PM »
But if I follow this recipie:

https://www.pizzamaking.com/forum/index.php?topic=49366.new#new

Wont the calzone blow up and become a thick bread with filling. Idk how they keep it thin?
8
Matt,

Tony Gemignani has often recommended using a pair of stones or steels, and I see no reason why one might not experiment with one of each. Here are some posts on the subject:

Reply 223 at https://www.pizzamaking.com/forum/index.php?topic=34845.msg357936;topicseen#msg357936,

Reply 228 at https://www.pizzamaking.com/forum/index.php?topic=34845.msg358205;topicseen#msg358205, and

Reply 10 at https://www.pizzamaking.com/forum/index.php?topic=35902.msg357770;topicseen#msg357770.

Peter
9
Off-Topic Foods / Re: Steak!
« Last post by Jackie Tran on Today at 01:40:16 PM »
An Italian restaurant chain makes a red pepper butter that is wonderful on steaks.  I have made a decent copy by just pureeing a mildly spicy red peppers that has been roasted and peeled then mixing with butter then letting it chill.  When the steak is served a small sccop goes on the steak.

Another great topping for steak involving roasted chile is Queso with roasted green/red chile.  Basically a spicy cheese sauce ladled on steak.  We call it New Mexican or Santa Fe steak.   
10
Thanks, Craig. I'll definitely keep that in mind as I begin to experiment with this setup.
Pages: [1] 2 3 ... 20

A D V E R T I S E M E N T