Author Topic: Winter 2022 Pizza Challenge: Your Signature Pizza (Read 3022 times)

Bill/SFNM · « **on:** January 18, 2022, 05:36:08 PM »

This is a repeat of a past challenge that drew a good response:

You love to make pizza, right? And eat pizza? And talk about pizza? And think about pizza? Well, think about the pizza you make that represents what you most love about this passion we share.

Bake that pizza in this quarter (January - March 2022) and post in this thread a description and, if you are so inclined, photos, videos, haikus, operas, whatever. It would be nice if you describe why your entry is your signature pizza. What is its inspiration or history?

Multiple entries are encouraged as you evolve your signature concept.

parallei · « **Reply #1 on:** January 19, 2022, 03:31:11 PM »

Quote from: Bill/SFNM on January 18, 2022, 05:36:08 PM

......

You love to make pizza, right? And eat pizza? And talk about pizza? And think about pizza? Well, think about the pizza you make that represents what you most love about this passion we share.

.............

Multiple entries are encouraged as you evolve your signature concept.

Sounds good. I'm afraid that I've always mucked about with all pizza styles and have never focused in on a particular style or individual pie. That said, I've lately been enjoying one style more than others. I should take this as an opportunity to focus in and document on one pizza!

parallei · « **Reply #2 on:** January 31, 2022, 06:33:01 PM »

Ha! I'd hoped to do this dough (55% HR (KAAP), 2.25% Salt, 2% OO, 0.40 IDY and 48 hr CF) in an outside oven. It snowed here so I wasn't able to shlep my Carbon oven back to the backyard. So I just ended up with these Breadzzas.

:- So, step one at a time

Foodieforpizza · « **Reply #3 on:** February 02, 2022, 01:12:56 AM »

Detroit Style.

TXCraig1 · « **Reply #4 on:** February 12, 2022, 10:24:13 AM »

I have several pies I'd call my signature pizza. This may be my personal favorite. I just call it my cheese pizza.

- Tomato
- Aleppo pepper
- Fresh mozz
- WMLM mozz
- A bit of grated aged white cheddar
- Some pecorino
- Calabrian chili oil and fresh basil post bake

A pic from Thursday night:

kkgator · « **Reply #5 on:** February 17, 2022, 08:38:01 AM »

I ran this pie as a special & became so popular that it's on my regular menu. I riffed on a pickle pizza that I saw on an online video from another pizza shop. I call it of course "DillyDilly". It's a garlic oil & oregano base, grande east coast blend shredded mozz, topped with jalapeno brined dill pickle chips & finished w/dried dill & drizzle with ranch dressing.

Jon in Albany · « **Reply #6 on:** February 21, 2022, 11:35:46 PM »

Had a day off and temps in the 40s, so I fired up the oven. Same signature pizza as the last go around, The Fancy Pants Mushroom. This time instead of sautéing the mushrooms, I tossed them with some olive oil/salt and roasted them in the wood oven.

The pizza has a creme fraiche base (I like the Trader Joe's version he best), roasted crimini mushroom, garlic, mozzarella (this go around was LMWM) and oregano.

Still one of my favorites.

Jkap · « **Reply #7 on:** February 26, 2022, 01:57:48 PM »

Signature pie invented by girlfriend and myself. This the one we cook most often:

- smoked cheddar + havarti cheeses
- Sicilian oil cured olives
- a little smoked olive oil in the sauce
- sometimes a little smoked olive oil in the dough (not in this one though)

Something about this combination is absolutely magical.

02ebz06 · « **Reply #8 on:** February 26, 2022, 03:55:39 PM »

Who doesn't like Pepperoni pizza ? This is our favorite and goto pizza.
Made more pepperoni pizzas than any other kind, other than recently.

Recently it has been sausage because I have a boat load in the freezer I'm trying to get rid of.
Bought it from Shamrock Food Service Warehouse, and not particularly fond of it.

This is KA Sir Galahad flour with about 20% Semolina flour. 60% hydration.
Took about 2 minutes in the pizza oven.
Slightly crisp crust, just they way I like it.

TXCraig1 · « **Reply #9 on:** February 27, 2022, 02:58:12 PM »

"Neapolitan" Pepperoni has long been a signature pie in the Garage. This is the 10 anniversary of Adam Kuban putting my pepperoni pizza on his 2012 TPTHMD list. From Saturday night -

Other than the obvious, crushed red pepper, dry oregano, and fresh garlic.

TXCraig1 · « **Reply #10 on:** February 27, 2022, 03:12:52 PM »

The "Diana" Margherita named in honor of member dhorst who turned me onto Aleppo pepper: simple sauce, Aleppo, cheese, quick swirl of evoo, and bit of salt + fresh basil and Calabrian chili oil post bake. The pizza is lightly topped with the goal of every bite being a bit different - some bites with sauce cheese and basil, some with sauce and cheese, some with sauce and basil, some with little more than crust fried in oil, etc.

I've been moving more and more to basil post-bake. Not always, but definitely more than pre.

TXCraig1 · « **Reply #11 on:** February 27, 2022, 03:14:43 PM »

Another cheese pizza but with better cheese than the one above. I could live off this pie.

Jon in Albany · « **Reply #12 on:** February 27, 2022, 03:35:58 PM »

Quote from: TXCraig1 on February 27, 2022, 03:14:43 PM

Another cheese pizza but with better cheese than the one above. I could live off this pie.

In the other thread, I just complimented the pies, but if I was going a little further the One pie is the best looking to my eye of all three really good looking pies.

TXCraig1 · « **Reply #13 on:** February 27, 2022, 03:55:52 PM »

Thanks - I rarely take pics of my pizza nowadays. I took the pics for this thread but figured I'd post them there too as it's been a long time since I put a picture over there and my pizza has evolved some. Darker, fresh basil, etc. I agree that "One" is the best looking of the bunch. All of them ate really well though

Swinger-mike · « **Reply #14 on:** March 02, 2022, 11:50:47 PM »

pad krapow on pizza.

toppings are, low moisture mozz, krapow, one egg white and 3 yolks.
2nd pizza the same but only 2 yolks.

Its my favourite thai dish, which i made with my own twist and put on pizza.

Minced chicken thigh with shalots, garlic and chili fried in duck fat.
Then add dark and light soy sauce, oyster sauce and fish sauce to deglace and once fully cooked turn off the heat and add a salat bowl full of basil.
In thailand its usually served on rice with a very runny egg on top which imo makes the dish complete.

Dont judge me by the soundeffects in that video

my friend made it.

https://streamable.com/2xgz03

Jersey Pie Boy · « **Reply #15 on:** March 03, 2022, 12:08:17 AM »

Craig, could you define TPTHMD please? I'm sure it's something really good but can't figure out what

Bill/SFNM · « **Reply #16 on:** March 03, 2022, 12:37:43 AM »

Quote from: Jersey Pie Boy on March 03, 2022, 12:08:17 AM

Craig, could you define TPTHMD please? I'm sure it's something really good but can't figure out what

The pizza that has me drooling?

TXCraig1 · « **Reply #17 on:** March 03, 2022, 09:13:22 AM »

Quote from: Bill/SFNM on March 03, 2022, 12:37:43 AM

The pizza that has me drooling?

That's good

The Pizzas That Haunt My Dreams

stickyD · « **Reply #18 on:** March 03, 2022, 10:08:47 AM »

Quote from: kkgator on February 17, 2022, 08:38:01 AM

I ran this pie as a special & became so popular that it's on my regular menu. I riffed on a pickle pizza that I saw on an online video from another pizza shop. I call it of course "DillyDilly". It's a garlic oil & oregano base, grande east coast blend shredded mozz, topped with jalapeno brined dill pickle chips & finished w/dried dill & drizzle with ranch dressing.

These pickle pizzas, I have to try one soon. They sound like a flavor jumble sale but judging by the hype and trend they must be something, yours sounds and looks great!

Jersey Pie Boy · « **Reply #19 on:** March 04, 2022, 12:31:29 AM »

Ah...I can see why...both definitions:)