moar pizza

[nonlinear]

tried out a new crust on this guy. was aiming for an American-style (e.g. pizza butt, papa juan's, domi-hoes, etc.) but without the outside rim of crust... kinda like The Edge. The crust ended up far too thick for my liking, but i usually make thin pies so it was good to learn about this for next time i try this style. despite the tick crust, it was still damn good. although i would suggest avoiding walmart peperoni - sliced too thick.

dough and sauce (Red November Sauce #2; blurry, sorry)
http://img51.imageshack.us/img51/8664/p1010004oa.th.jpg (http://img51.imageshack.us/i/p1010004oa.jpg/)

add mushrooms (ultra thin slice, sensu Tom's House of Pizza)
http://img707.imageshack.us/img707/3329/p1010005zg.th.jpg (http://img707.imageshack.us/i/p1010005zg.jpg/)

add green pepper (chopped, not sliced)
http://img689.imageshack.us/img689/5251/p1010012xb.th.jpg (http://img689.imageshack.us/i/p1010012xb.jpg/)

add green olives
http://img686.imageshack.us/img686/7648/p1010014d.th.jpg (http://img686.imageshack.us/i/p1010014d.jpg/)


add artichoke hearts
http://img96.imageshack.us/img96/5449/p1010017e.th.jpg (http://img96.imageshack.us/i/p1010017e.jpg/)

add cubed mozza
http://img51.imageshack.us/img51/4345/p1010022m.th.jpg (http://img51.imageshack.us/i/p1010022m.jpg/)

add hot italian sausage and walmart pepperoni (:barf: mistake)
http://img707.imageshack.us/img707/7626/p1010025r.th.jpg (http://img707.imageshack.us/i/p1010025r.jpg/)

look at this thick MF
http://img3.imageshack.us/img3/1363/p1010026ml.th.jpg (http://img3.imageshack.us/i/p1010026ml.jpg/)

cooked on stone at 500 F for about 25-30 minutes (note: i usually cook my thin crust pies in about 7 minutes)
http://img23.imageshack.us/img23/5764/p1010030mm.th.jpg (http://img23.imageshack.us/i/p1010030mm.jpg/)

another hot shot
http://img138.imageshack.us/img138/3199/p1010032x.th.jpg (http://img138.imageshack.us/i/p1010032x.jpg/)

slice. looks like typical american-style pizza, eh?
http://img97.imageshack.us/img97/4104/p1010033q.th.jpg (http://img97.imageshack.us/i/p1010033q.jpg/)

crust is about twice as thick as it should be for american, though :facepalm:
http://img535.imageshack.us/img535/4281/p1010034u.th.jpg (http://img535.imageshack.us/i/p1010034u.jpg/)

bottom char (blurry, sorry)
http://img51.imageshack.us/img51/7924/p1010035y.th.jpg (http://img51.imageshack.us/i/p1010035y.jpg/)

[n1zm0]

looks like a heavy duty za, my gf used marinated artichoke hearts once on one she made, i thought it was going to be horrid but it was one of the best i've ever tasted.

next time [bimg] those pics mang. i can see the grease molecules

edit: nvm, you did

[cancer man]

Your definately not Italian.But good effort.
I personally like Asparagus and egg.
Recipe: flour,1 egg yoke,beer because it has the yeast already infused.I always eyeball how much flour to use but generally 2 1/2 cups and i make thin crust.Robin hood flour is the shit baby.

[nonlinear]

^^i'm from the midwestern USA, and damn proud of it! Neapolitan pizza is for pussies :poosie: :poosie: :poosie:

just kidding. sort of. :D

[HondaKid]

Not really one for the "diaper pizza", too full, too heavy and well just not right.

[nonlinear]

Originally posted by HondaKid
Not really one for the "diaper pizza", too full, too heavy and well just not right.

yea I agree. I was trying a new crust this time and we had some left over toppings we were trying to use up (the olives, artichoke hearts, etc.). i was going to say something about that in my original post, but forgot i guess. the crust turned out way too thick here, and to be honest I HATE thick crust (that's why I really don't like calgary's greek bar pizza scene). but i'm a big fan of chicago-style thinn crust, usually with 3 or 4 toppings. check out a mush, red pepper, sausage and pepperoni here http://forums.beyond.ca/showthread.php?threadid=280731

[HondaKid]

Keep at it though, I have had limited success in making pizza, there is an art to it for sure.

[xxxazntigerxx]

looks good man

[nj2Type-S]

ok, how hard is it to make your own thin crust pizza dough? i'm thinking of giving it a try, lol.

[Gorilla]

now I'm craving pizza.. :drool:

[nonlinear]

Originally posted by nj2Type-S
ok, how hard is it to make your own thin crust pizza dough? i'm thinking of giving it a try, lol.

it's more less simple, depending on the equipment you have in your kitchen. you can get away with measuring cups and your hands, but it's going to be really difficult and the results will be inconsistent. I would recommend getting a balance so you can measure out the masses of your dry ingredients (since mass varies with volume and density); this will ensure consistency. To save 30 minutes of hand kneading, a food processor, bread maker, or stand mixer is nice for kneading the dough.

otherwise, the recipes are super simple to make. i give a really simple, but good, recipe for chicago-style thin crust in this thread: http://forums.beyond.ca/showthread.php?threadid=280731

you can find a shit ton more dough recipes at pizzamaking.com forums

[almerick]

Looks good :drool: for I am one who doesn't love crust

[Jeremiah]

I'm gonna make a Chicago Style Deep Dish pizza tomorrow. I'll post pics and let you know how it goes!

[EvolizePhoto]

May I come over and enjoy this with you? I'll bring a 6 pack.

Thanks,

-Dave

[Jeremiah]

No, because a 6 pack is only enough for you :D

[Jeremiah]

Dough is rising. Oven is preheated, get ready for this tingy tang to get poppin

[dj_rice]

Originally posted by Jeremiah
I'm gonna make a Chicago Style Deep Dish pizza tomorrow. I'll post pics and let you know how it goes!


Too lazy to actually make it to so I went and bought a Superstore PC one and its actually quite tasty, tons of cheese/fillings compared to big store companies, quite amazed.

[Jeremiah]

http://photos-g.ak.fbcdn.net/hphotos-ak-snc3/hs053.snc3/14130_379998552210_503052210_3568927_3514127_n.jpg

http://photos-h.ak.fbcdn.net/hphotos-ak-snc3/hs073.snc3/14130_379998557210_503052210_3568928_1432095_n.jpg

http://photos-c.ak.fbcdn.net/hphotos-ak-snc3/hs053.snc3/14130_379998572210_503052210_3568931_3778096_n.jpg

http://photos-b.ak.fbcdn.net/hphotos-ak-snc3/hs073.snc3/14130_379998562210_503052210_3568929_922713_n.jpg

http://photos-f.ak.fbcdn.net/hphotos-ak-snc3/hs073.snc3/14130_379998592210_503052210_3568934_4916724_n.jpg

http://photos-e.ak.fbcdn.net/hphotos-ak-snc3/hs053.snc3/14130_379998567210_503052210_3568930_4133145_n.jpg

http://photos-a.ak.fbcdn.net/hphotos-ak-snc3/hs053.snc3/14130_379998582210_503052210_3568932_5154348_n.jpg

http://photos-g.ak.fbcdn.net/hphotos-ak-snc3/hs053.snc3/14130_379998587210_503052210_3568933_1401687_n.jpg

Za's in the oven, just in time for Earth hour, Lulz. Cooked Pics will be posted soon :)

[Jeremiah]

Done!

And it was Delicious!

http://photos-d.ak.fbcdn.net/hphotos-ak-snc3/hs073.snc3/14130_380010517210_503052210_3569353_5313781_n.jpg

http://photos-e.ak.fbcdn.net/hphotos-ak-snc3/hs053.snc3/14130_380010532210_503052210_3569356_6497473_n.jpg

http://photos-g.ak.fbcdn.net/hphotos-ak-snc3/hs053.snc3/14130_380010527210_503052210_3569355_7421559_n.jpg

http://photos-a.ak.fbcdn.net/hphotos-ak-snc3/hs053.snc3/14130_380010522210_503052210_3569354_500278_n.jpg

http://photos-f.ak.fbcdn.net/hphotos-ak-snc3/hs073.snc3/14130_380010512210_503052210_3569352_2917763_n.jpg

[EvolizePhoto]

I really am jealous.

[cdnsir]

Hmmm... Did you happen to watch Throw down with Bobby Flay last Fri by any chance? LOL

Looks sexy dude, totally looks like a knife and fork kinda pie! :drool:

[Jeremiah]

Originally posted by cdnsir
Hmmm... Did you happen to watch Throw down with Bobby Flay last Fri by any chance? LOL

Looks sexy dude, totally looks like a knife and fork kinda pie! :drool:

HAHA, yeah i saw it on friday afternoon and I was like ok - time to try LOL. I used my personal crust recipe though because i read reviews on his and people said it tasted like junk, and my crust has always been delicious!

[nonlinear]

looks great! would like to see some better pics though, especially of the side view :drool: \

did you use a pizza sauce, or just chopped or pureed tomatoes? if tomatoes, what kind? what kind of cheeses did you use on that beast?

my only criticism is that the deli meat you used is pretty crappy... but then again that seems very common in calgary, for reasons I can't understand. i would recommend recommend dumping the balogna-style pepperoni and summer sausage, and using crumbled saugage and 'real' pepperoni. (i still haven't been able to find a descent pepperoni in calgary yet - i have to buy it when i'm in the states.)

[Weapon_R]

Originally posted by nonlinear
i would recommend recommend dumping the balogna-style pepperoni and summer sausage, and using crumbled saugage and 'real' pepperoni. (i still haven't been able to find a descent pepperoni in calgary yet - i have to buy it when i'm in the states.)

Have you tried Spolumbos?

[nonlinear]

i've had their sausages, but haven't looked there for pepperoni. actually, I didn't even know they made it. have you tried it? how is it?

[bourge73]

I get my Pizza Pep from Linas. I will even sometimes pop it in the oven for a quick heat blast first on a sheet of parchement paper tastes great either way. But ya you need to have quality ingredients especially the meat and cheese. Dude the Pizza looks great tho. :thumbsup:

[Jeremiah]

Yeah, the cold cuts were lame for sure. No denying that, but the total experience was amazing lol. Very good pizza, delicious crust etc.

The Sauce, i used crushed canned tomatoes, with a medley of spices. Cheese was cheddar, monteray, Parmesan and Mozzarella.

Next time I will probably use higher quality meats. I normally don't use cold cuts but I was kinda lazy this time out

[nonlinear]

are you just using regular tomatoes from the grocery store or whatever, or are you using San Marzanos or 6-in-1s? you'll find that the tomatoes make ALL the difference between a meh pie and a dope pie.

[Jeremiah]

Originally posted by nonlinear
are you just using regular tomatoes from the grocery store or whatever, or are you using San Marzanos or 6-in-1s? you'll find that the tomatoes make ALL the difference between a meh pie and a dope pie.

I didn't use fresh tomatoes, i used canned.

I tried using fresh tomatoes once, but i didn't really like it to be honest.

[nonlinear]

^^nah dude, I mean what kind of canned tomatoes? you should use either a San Marzano tomato, or a 6-in-1. these are THE canned tomatoes to use for pizzas (or sauces in general).

http://ruggierosmarket.com/store/images/CentoSanMarzano.gif

http://taylorsmarket.com/mm5/graphics/00000001/6n1glrg.jpg

[Jeremiah]

Oh okay..

Yeah im not too sure what kind i used to be honest. I think it was superstore brand, but I'll look into those for next time!

God, all week im going to be thinking about pizza... fuuuuuuuuuuu

[nonlinear]

cool man. try those... the toms make all the difference :thumbsup:

[nonlinear]

just looked at the pics again. what kind of pan do you have, and where did you get it? i've never made a deep dish, cause i don't have the right pan for it. and i don't think i would make it often enough to justify the $40-50 price tag for a good pan. but if i could get a nice pan for >/= $30, that would rule.

:thumbsup: :thumbsup: :thumbsup:

[Jeremiah]

to be honest bro those are cake pans LOL..

I bought them for my girlfriend for christmas haha.

From Walmart. They're not super deep but i think they worked out pretty good.

Pretty sure it was >$30 too

Make sure to grease the pan well so it just slides out