Food Pr0n!

[NaCler]

Awesome, thanks Wizz.

[Amy]

Awesome, thanks Wizz.

Mousekedittos ~ I was drooling just reading it. Now to talk my friends into making them the next time we get together for cards. They have a nice big counter on which to work, and they might even have one of those fancy mixers!

[Wizzard419]

With the proofing, I actually made the dough up the day before and did a slow proof in the fridge (overnight) rather than the normal speed in the rec. So if you wanted to budget the time accordingly, that would help.

[Jacca5660]

Since Wizard gave his/her recipe here's my pizza dough recipe:

1 1/3 cup water
1/4 cup Olive oil

3 1/2 cups all purpose flower
1 tbs sugar
1 tbs yeast
2/3 tbs salt

Add wet ingredients, then add yeast, sugar, flower, and salt last. Mix in bowl with hand mixer just enough to get wet and dry ingredients together. You can add a Tbs of garlic, basil, or any flavor you want..it's your dough.

Flower flat (about a cup) surface and roll out dough and hand need till dough is smooth. Dough will be a little tacky. When dough is smooth shape into half round and place on a medium pizza pan, cover with oiled plastic rap.

I usually make dough the day before and poof in the frig. Dough will triple or better. Roll out to desired thickness and size. I get one 16 inch pizza and a dozen bread sticks. You can get two 10 inch pizza and a few bread sticks or a combination of what pans you have. I've also found in my oven that the pizza comes out better if the dough is rolled out thin, a commercial pizza oven cooks at over 700 degrees, your home oven doesn't. Cook pizza at about 375 for aprox 10 to 15 minutes, cooking time will vary depending on your oven and amount of toppings.

It took me over 2 years to develop this dough. It's the closes thing I could find to Brooklyn pizza in Chattanooga.

Enjoy!! ;+>
Jacca

[Amy]

Yum, hopefully I can try your recipe soon

[Wizzard419]

Did I give my newer pizza dough rec? I think this one has the best crust and chew I've had. You should try this next time you want a brooklyn style pizza, that and get a pizzahacker oven so you can have coal fired pizzas.

3 cups (430g) flour (I use either a mix of AP and bread flour or all bread)
1½ cups (345g or 12oz) water
¼ teaspoon (1g) instant yeast
1¼ teaspoon (8g) salt

1. In a large bowl, mix the flour with the yeast and salt. Add the water and stir until blended (the dough will be very sticky). Cover the bowl with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70°.
2. Place the dough on a lightly floured work surface and lightly sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap and let rest for 15 minutes.
3. Divide the dough into 4 pieces and shape each piece into a ball. Generously sprinkle a clean cotton towel with flour and cover the dough balls with it. Let the dough rise for 2 hours.
4. Stretch or toss the dough into the desired shape, cover with toppings and bake on top of a very hot pizza stone.

[Jacca5660]

How many times have you been to Brooklyn?

[Wizzard419]

10, all for the pizza (biz trips tried the various coal fired places)

[Jacca5660]

10, all for the pizza (biz trips tried the various coal fired places)

Did you ever go to L&B's? I like the old Stainless pizza ovens.

[Wizzard419]

Nope, I will try it next time I'm there with a group since they also appear to be famous for that scicialin style pizza. Are they more in the burbs than the urban areas?

It is a bit laughable they have a chef's table though.

[Jacca5660]

Nope, I will try it next time I'm there with a group since they also appear to be famous for that scicialin style pizza. Are they more in the burbs than the urban areas?

It is a bit laughable they have a chef's table though.

I don't do Sicilian!! To doughy and chewy, it always seems underdone. It's in Brooklyn near Stillwell Ave. in Gravesend, it's been there for years. Here's a link: http://www.spumonigardens.com/home.html

This is what I try to emulate with my pizza dough! ;+>

You also might want to try Totonnos in Coney Island. The grandfather is the person that originally made and taught Lombardi how to make pizza!!!! I believe they use a brick oven.

[Wizzard419]

I think we've gone Totonnos as well, need to ask someone else who was there. The nice thing about the pizzahacker ovens looks to be that you can have the old coal fired (or wood if you want) in your own home. The reason there are no new coal fired ovens is that air quality laws forced the change.

You should try making the atlantic city style (cheese on the crust and the sauce is done in a spiral on top) pizza next time, it is surprisingly different.

[Jacca5660]

I think we've gone Totonnos as well, need to ask someone else who was there. The nice thing about the pizzahacker ovens looks to be that you can have the old coal fired (or wood if you want) in your own home. The reason there are no new coal fired ovens is that air quality laws forced the change.

You should try making the atlantic city style (cheese on the crust and the sauce is done in a spiral on top) pizza next time, it is surprisingly different.

I'll do that!!

[Wizzard419]

All right, update time.

Here we have a fried stuffed courgette blossom, served with mango chutney.



I forgot the name of this one, it's another horse event cocktail copy.



Trifle



A giant pot of baked beans



And chocolate soufflé (pre opening since that really deflates it). I always have trouble getting the "chef's hat" to work.

[Amy]

Those all look tasty Wizzard ~ a little lighter summer fare