japetus
awawa
Moderator
Did you use 00 flour for it?Taste yummy too
Thanks man it didn't come out too bad for a Neopolitan style going for a NY take.... not too bad right ^_^
The~Kid
Well-known member
The~Kid
Well-known member
Cooking at higher temps in general at 850 and above you get more char and IMO this kind activates a primordial taste bud......
If you think about it the first people to "cook" things didn't really cook them....They had a fire and just burned shit and it tasted good over raw food...... there really wasn't any cooking when people first started using fire and they just essentially burned shit because someone discovered it tasted better that way........
One can say cavemen were the first cooks in a sense and original Chefs......
Something about char brings a different taste too and when you try to burn food or char it and serve it to a modern palette I feel it really brings out the best in the ingredients and food and brings the best taste it can especially as one hardly ever has a chance or has tasted such foods made at such high temps before on average.
If you think about it the first people to "cook" things didn't really cook them....They had a fire and just burned shit and it tasted good over raw food...... there really wasn't any cooking when people first started using fire and they just essentially burned shit because someone discovered it tasted better that way........
One can say cavemen were the first cooks in a sense and original Chefs......
Something about char brings a different taste too and when you try to burn food or char it and serve it to a modern palette I feel it really brings out the best in the ingredients and food and brings the best taste it can especially as one hardly ever has a chance or has tasted such foods made at such high temps before on average.
pintspiller
Well-known member
looks crackin, nice job on the dough, hope it tasted as good as it looks!
japetus
awawa
Moderator
Fruedian slip
The~Kid
Well-known member
That's my jam, love it man. Simple but tasty and less is more sometimes.
japetus
awawa
Moderator
Doing some breakfast for dinner...grill is ready
The~Kid
Well-known member
Didn't make anything fancy today..... today just felt like eating an American style pizza ^_^
The~Kid
Well-known member
Come on man let's see that dinner...... what's cooking tonight ^_^
The~Kid
Well-known member
One my fave snacks...... basil leaves, raw pep, with pesto sauce sprinkled with parm and pecorino ^_^
japetus
awawa
Moderator
Cheese on bottom, romas smashed and sausage, pan
Monkey Man
Well-known member
Moderator
Wow Brother Brian.
That one looks sooo pro.
That one looks sooo pro.
The~Kid
Well-known member
Nduja, Shredded and Fresh Moz, oregano, sausage, prosciutto, and arugula sprinkled with parm and pecorino..... this is damn good and look at that carry and the sauce and cheese and the ingredients are way thicker than that slice ^_^
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The~Kid
Well-known member
Never tried the reverse cheese and sauce thing but that looks yummy and pretty good and need to give it a shot sometime. Not bad man ^_^
The~Kid
Well-known member
The one in the first page is a Cinco but this is how to make a Quatro Formagi. Very simply and if you can do this you can make a Cinco after some practice.
If you have a wooden board or a skillet for example make sure to put the pizza on the wooden board or skillet before topping. If you slide with a metal peel, use a bit more flour than usual so it's not tacky and sticky to slide on or if it's too hard also put on the peel before topping.
There really is no set ingredients, just use what you like and it's your choice. Great to make for pizza for friends and family and a really special treat. You can use Ricotta as filling too and some powdered sugar on top, after its cooked you can add strawberries and bananas on top and add Nutella from a plastic squeeze bottle to the stuffed Ricotta part and serve it as a desert but that is a bit harder to make.
Check it out this is just the standard, sorry for the weird angles and stupid hands. It was just hard to do it with one hand and use the camera at the same time.
If you have a wooden board or a skillet for example make sure to put the pizza on the wooden board or skillet before topping. If you slide with a metal peel, use a bit more flour than usual so it's not tacky and sticky to slide on or if it's too hard also put on the peel before topping.
There really is no set ingredients, just use what you like and it's your choice. Great to make for pizza for friends and family and a really special treat. You can use Ricotta as filling too and some powdered sugar on top, after its cooked you can add strawberries and bananas on top and add Nutella from a plastic squeeze bottle to the stuffed Ricotta part and serve it as a desert but that is a bit harder to make.
Check it out this is just the standard, sorry for the weird angles and stupid hands. It was just hard to do it with one hand and use the camera at the same time.
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The~Kid
Well-known member
And the end product......
The~Kid
Well-known member
A lot of the customers love the pizzas, they come up and say this was amazing what's the secret and I just say there is no secret...... don't complicate things, keep ingredients simple and let the ingredients speak......
Keep it simple and it's not rocket science, it's just pizza.
The secret is, there is no secret ^_^
Keep it simple and it's not rocket science, it's just pizza.
The secret is, there is no secret ^_^
The~Kid
Well-known member
Made this the past week.......... had time to just take a Pic as its been pretty busy..... normally someone helps me stretch and top and I put them in the oven but I made this one from start to finish and yeah...... the classic look ^_^
Tomato sauce, Fennel Sausage, Shredded Moz, Arugula, Prosciutto and Parm with Olive Oil......
Tomato sauce, Fennel Sausage, Shredded Moz, Arugula, Prosciutto and Parm with Olive Oil......
The~Kid
Well-known member
Starting the oven for the week.......
japetus
awawa
Moderator
Lemme get a thin new haven style tomato pie
