Home made pizza. What do you put on yours? - Page 4

#61 22.05.2011, 01:32

	Quote:	phdoofus
	Wow, you just discovered this? It's not 'a problem', it's a different taste. The lobbyists aren't 'shoving it down your throat'. The industry made an economic decision to use HFCS because government policies limited domestic sugar production and tariffs on imported sugar increased it's price. So they switched to using a cheaper alternative. And Lord knows what you think ethanol has to do with soda but I'll chalk that up to your fancy research skills. Speaking of which... The study that you're 'citing' did show that half (not all) of the samples that they tested showed some mercury...in such small quantities that it was below dection threaholds. Furthermore, elemental mercury is not a health thread...mercury vapor is. The body does not readily absorb mercury through the intestines. I'll let you continue looking into this on your own. What does that have to do with you hating corn? Do you hate corn because you make yourself eat so damn much of it in some sort of penance ritual gone bad? Are agricultural lobbyists rummaging through your food supply, throwing out all of your hippie-grown organic food, tieing you down and force feeding you GMO corn? Are you not aware that there are other vegetables available in the US besides corn? Could you formulate your answer in the form of a coherent answer, please?

This is fun But we should stop hijacking the pizza thread.

adrianlondon · #62 22.05.2011, 01:43

I love a soft-boiled egg in the middle of a pizza (I believe it's called a Pizza Bismarck) but I struggle to do it at home. Must be because my oven gets nowhere near the temperatures a pizza oven does.

I usually end up either with the yolk totally solid, or (if I put the egg on near the end of the baking) the white runny.

#63 22.05.2011, 03:06

How about working up an appetite for the pizza?

NB. Do not attempt with topping.

How does this work?

st2lemans · #64 22.05.2011, 08:28

	Quote:	hoppy
	Buffalo Mozarella? I think I was eating it but didn't know that it really was from Buffalos.

What did you think it was made from?

There was a time when ALL mozzarella was made from buffalo milk, making it from cow milk is a later (and less tasty) invention.

Tom

#65 22.05.2011, 12:02

I make my own dough (a surprisingly good Jamie Oliver recipe that I've used for years) & tomato sauce. & use a old semi rough granite paving slab that I was given as a sample from a builders merchant as a pizza stone.

Favourite current topping is Buffalo mozzarella, chunks of chorizo, a few scattered bits of roquefort & fresh basil.

#66 22.05.2011, 17:09

	Quote:	adrianlondon
	I love a soft-boiled egg in the middle of a pizza (I believe it's called a Pizza Bismarck) but I struggle to do it at home. Must be because my oven gets nowhere near the temperatures a pizza oven does. I usually end up either with the yolk totally solid, or (if I put the egg on near the end of the baking) the white runny.

I found one recipe- but don't think it is quite what you are looking for.
I am going to have to try it- the problem is that it needs 450º. in the oven. Going above 400º, usually sets my fire alarms off, and then the fire trucks show up!

http://whiteonricecouple.com/recipes...-alla-bismark/

Many have had problems with it, I will try just using the egg yolk with very little white and taking the egg out of the fridge about an hour before so that it is not so cold. I don't want the egg straight on the base.
But here discussion on how not to get the runny egg

http://www.fornobravo.com/forum/f10/...arck-14563.htm

Deep Purple · #67 22.05.2011, 17:52

	Quote:	hoppy
	I found one recipe- but don't think it is quite what you are looking for. I am going to have to try it- the problem is that it needs 450º. in the oven. Going above 400º, usually sets my fire alarms off, and then the fire trucks show up!

If you were working in Centigrade it definitely would!

For those of us working in Centigrade that is around 230º.

Patsycat · #68 22.05.2011, 20:03

Why not just fry an egg and put it on top?

Sky · #69 22.05.2011, 20:19

mmmmm focaccia made with flours and.... the secret: potatoes

looks like this (borrowed from a Pugliese recipe site)

I have an original South Italian recipe handed down from my nonna if anybody is interested.

miniMia · #70 22.05.2011, 20:25

Well, DH is making dough as we speak (or type, like, whatevs). We will be having pizza cowboy with the left over Bolognese sauce.

Oh, I also like as Kamarate mentioned spinach & ricotta a lot! Or ricotta & tomato & rucola. Yeah!

	Quote:	Sky
	mmmmm focaccia made with flours and.... the secret: potatoes I have an original South Italian recipe handed down from my nonna if anybody is interested.

Oh, me! Me! Me want!

Usterhase · #71 22.05.2011, 20:33

- Eggplant (brushed with olive oil and lightly grilled)
- peppers (red or yellow)

or another favourite of ours:
- Hokkaido pumpkin (green on the outside with orange sweet fruit inside: boil till soft, squash to a paste and then spread on the pizza)
- ground beef
- eggplant

st2lemans · #72 22.05.2011, 20:35

Just made up three tartes flambees, now moving to pizze.

Photos tomorrow.

Tom

Usterhase · #73 22.05.2011, 20:36

	Quote:	Patsycat
	Why not just fry an egg and put it on top?

Fried egg on pizza is great, especially with spinach and onion

kirankumar · #74 22.05.2011, 20:37

Pepperoni, Chicken, mushrooms, cheese, cheese and lots of cheese.

st2lemans · #75 22.05.2011, 20:37

	Quote:	Usterhase
	- Eggplant (brushed with olive oil and lightly grilled)

For better results, grill dry and THEN brush with olive oil (valid for most any vegetable)

Tom

#76 22.05.2011, 21:00

	Quote:	Sky
	mmmmm focaccia made with flours and.... the secret: potatoes looks like this (borrowed from a Pugliese recipe site) I have an original South Italian recipe handed down from my nonna if anybody is interested.

Yes Please!

Sky · #77 22.05.2011, 21:34

Ok, next time I visit my mom I'll get it.

darkhorsedrea · #78 26.05.2011, 13:38

That looks lovely.

I usually make my own base:

Flour
Oil
Herbs
Salt and Water

Then add as a topping:
Ham
Olives
Tomato paste
Onion
Chilli.

Yum yum!

	Quote:	grumpygrapefruit
	I've recently started making lots of pizza at home (our local bakers makes bases for some local restaurants and I'm buying 50 at a time for the freezer! - they come with a thin layer of tomato sauce already on them). This is my favourite at the moment: spread a spoonfull of tomato puree half a raw onion, sliced a few drops, or more, of chilli sauce a couple of slices of cured ham, torn freshly ground black pepper a few halved cherry tomato's a bit of cheese - not too much though. I use the cheap "cooking" mozzarella or cheddar (the Cathedral City is actually OK for this). But the best IMO is lightly smoked cheddar (or other smoked med soft cheese) bake for 10 mins in a hot oven

nessy · #79 26.05.2011, 20:49

1kg flour, 1 yeast cube and a bottle of beer works for me. Got some stones from an online bbq store. Nowadays I use a pizza mesh like this instead of a pizza tray which allows the base to cook better. I heat the oven for at least 30 minutes with the stones in on 250 degrees. I roll the bases very thin so have problems with trying to put them straight on the stone but after 90 seconds or so, the bases are normally hard enough to take off the mesh and cook straight on the stone. Another 4 minutes and they are ready.

I have to say though that Aldi bases are pretty good and we can stretch a single base into 2 thin pizzas.

#80 26.05.2011, 21:07

Some leftover slices of Rendang beef or ostrich, torn leaves of Thai basil or baby spinach, tiny mozzarella balls and some cherry tomatoes cut in half. Fusion, baby, fusion.