"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches > Pizza & Focaccia
Reply
 
Thread Tools Display Modes
 
Old 08-22-2012, 11:31 AM   #41
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Nestlund: Thanks so much for posting your photos

Looks delicious.

Thanks for posting.

Ciao, Have lovely August.
Margi.
__________________

__________________
Margi Cintrano is offline   Reply With Quote
Old 08-25-2012, 11:17 AM   #42
Executive Chef
 
chopper's Avatar
 
Join Date: Jan 2011
Location: Colorado
Posts: 4,345
Quote:
Originally Posted by CharlieD
Finally after all this years I made pizza from scratch last night. Teh recipe was very much like your s, Margi, but it came from a local news paper and was called Pizza on the grill. Well I do not have grill I could use so after making the dough I did it right on the rack of the oven. I rolled dough pretty thin as per instruction and also unlike my women I like my Pizza very thin, it was chooey and crispy at the same tiem, don't ask my how, but it was. The reason I liked the recipe that it takes only an hour or so, basicaly time for rising, I am not good at planing ahead and if i were to make dough and had to refrigerate i wouldnever get around to make it.
Here are couple of pictures.
Those look great! I just love home made pizza. You really do need to try it on the grill sometime if you have the chance (and a grill). It really is great! Good to know that it works right on the rack of the oven.
__________________

__________________
No matter where I serve my guests, it seems they like my kitchen best!
chopper is offline   Reply With Quote
Old 08-25-2012, 07:47 PM   #43
Chef Extraordinaire
 
Kylie1969's Avatar
 
Join Date: Jun 2012
Location: Australia
Posts: 13,936
Quote:
Originally Posted by nestlund View Post
Good looking pizza Charlie. How did it taste? I made this one last week.

Attachment 15430



Attachment 15431
That looks amazing
__________________
All I really need is love, but a little chocolate now and then doesn't hurt
Kylie1969 is offline   Reply With Quote
Old 08-25-2012, 07:48 PM   #44
Chef Extraordinaire
 
Kylie1969's Avatar
 
Join Date: Jun 2012
Location: Australia
Posts: 13,936
Quote:
Originally Posted by Margi Cintrano View Post
Kylie, Buonasera,

I am pleased that you shall use my fail proof Pizza base ... It is divine.

Thanks for your input and interest.
Margi.
We are going to try it next weekend I think Margi
__________________
All I really need is love, but a little chocolate now and then doesn't hurt
Kylie1969 is offline   Reply With Quote
Old 09-05-2012, 11:43 AM   #45
Cook
 
nestlund's Avatar
 
Join Date: Jan 2012
Posts: 54
How did your pies turn out? I'd recommend using king Arthur or gold medal bread flour, or a higher gluten flour (all trumps) for a new York crust. 00 flour is used for neopolitian pies but you need a minimum of 750 degrees to bake it correctly. Here are some pies I baked up last night using gold medal flour.

Click image for larger version

Name:	image-1264595349.jpg
Views:	149
Size:	79.7 KB
ID:	15630
__________________
nestlund is offline   Reply With Quote
Old 09-05-2012, 08:49 PM   #46
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,393
Quote:
Originally Posted by chopper View Post
Those look great! I just love home made pizza. You really do need to try it on the grill sometime if you have the chance (and a grill). It really is great! Good to know that it works right on the rack of the oven.

Unfortunately I do not have grill. Or rather I do not have grill I could use for dairy products.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 09-05-2012, 08:51 PM   #47
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,393
Nestlund, your pies are the best looking. I wish I had time and patience to store the dough in the fridge for 2 days.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 09-05-2012, 09:24 PM   #48
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,092
Oh my cheese. How did I miss these?
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 09-06-2012, 04:32 AM   #49
Chef Extraordinaire
 
Kylie1969's Avatar
 
Join Date: Jun 2012
Location: Australia
Posts: 13,936
Quote:
Originally Posted by nestlund View Post
How did your pies turn out? I'd recommend using king Arthur or gold medal bread flour, or a higher gluten flour (all trumps) for a new York crust. 00 flour is used for neopolitian pies but you need a minimum of 750 degrees to bake it correctly. Here are some pies I baked up last night using gold medal flour.

Attachment 15630
They look lovely
__________________
All I really need is love, but a little chocolate now and then doesn't hurt
Kylie1969 is offline   Reply With Quote
Old 09-07-2012, 09:53 AM   #50
Cook
 
nestlund's Avatar
 
Join Date: Jan 2012
Posts: 54
Charlie:

They key to patience is making 3-4 doughballs at time and eating 1 every 24hrs.
__________________

__________________
nestlund is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:12 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.