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Old 02-22-2008, 04:15 PM   #21
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And if I start having a pizza night like YT.... maybe I'll get me one of these!
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Old 02-22-2008, 05:19 PM   #22
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Use sliced fresh Mozzarella!!!!!

I find I really like making Boboli pizzas..

Jar of pizza sauce.. spread on the Boboli, lay on a layer of sliced fresh mozzarella, lay your meats and veggies on top(pepperoni, ham, bacon, fresh spinach, red onion, thin sliced mushrooms) sprinkle with a little fresh diced garlic and over the top, fresh grated Parmesan and Romano cheese..

Pop in a hot oven until the top is browned a bit and the cheese is melty..
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Old 02-22-2008, 05:42 PM   #23
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Originally Posted by CanadianMeg View Post
I've never done that, but maybe this summer. Do you set it right on the grill or do you use a special pan? Give me the basics. ;)
Yep you put the dough right on the grill. Grill the first side, then flip it and add your toppings. Make sure to keep the cover closed.
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Old 02-22-2008, 07:22 PM   #24
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Originally Posted by GotGarlic View Post
I'm going to try this one this weekend:
No Knead Pizza Dough: Pear and Gorgonzola Flatbread with Baby Arugula and Shaved Parmesan
http://steamykitchen.com/blog/2008/0...esan/#more-274
I have used this recipe several times and it has markedly improved my pizzas. In place of the 6 1/2 cups all purpose flour, I use 5 cups KA Traditional whole wheat and 1 cup unbleached flour. The crust is terrific. I highly recommend this recipe.
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Old 02-22-2008, 07:47 PM   #25
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imho.... you don't need fresh mozzarella. you don't need ANY mozzarella, or any cheese at all to have great pizza.

Make sure your oven is well heated before you put anything in it. any time, not just pizza. I use a 425 degree F oven for pizza. I use a cookie sheet (flat pan, no sides) and a piece of parchment, oiled. then the dough. spread as thin as possible. (Pan pizza is a whole nother story, we're talking thin crust, here.)

don't put too much on top. try just tomatoes, garlic, some herbs, salt and pepper, and great olive oil. see how good that is!

Pizza was always meant to be simple, peasant food. If you want sausage on your pizza, probably it's best to pre-cook it. Otherwise you will have to cook the pizza too long and the crust will be dried out and maybe burnt.

I learned to make Pizza when I was 10 from my girl scout leader who came from Palermo. we always use anchovies. I think that's Sicilian, but I just think it's good.
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Old 02-22-2008, 10:29 PM   #26
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Originally Posted by ChefJune View Post
imho.... you don't need fresh mozzarella. you don't need ANY mozzarella, or any cheese at all to have great pizza.

Make sure your oven is well heated before you put anything in it. any time, not just pizza. I use a 425 degree F oven for pizza. I use a cookie sheet (flat pan, no sides) and a piece of parchment, oiled. then the dough. spread as thin as possible. (Pan pizza is a whole nother story, we're talking thin crust, here.)

don't put too much on top. try just tomatoes, garlic, some herbs, salt and pepper, and great olive oil. see how good that is!

Pizza was always meant to be simple, peasant food. If you want sausage on your pizza, probably it's best to pre-cook it. Otherwise you will have to cook the pizza too long and the crust will be dried out and maybe burnt.

I learned to make Pizza when I was 10 from my girl scout leader who came from Palermo. we always use anchovies. I think that's Sicilian, but I just think it's good.

No CHEESE, Blasphemy I say!!!!! LOL....
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Old 02-23-2008, 12:05 AM   #27
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My favorite pizza is mushroom, hot Italian sausage & pepperoni. I always cook the sausage, set it aside then cook the mushrooms in the sausage drippings. And quickly nuke or toaster oven the pepperoni & pat dry. Then put all the toppings on your assembled pizza & bake. The mushrooms have great flavor & the sausage & pepperoni don't make the pizza greasy. Yum!
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Old 02-23-2008, 12:45 AM   #28
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I agree that it's all about the dough! Sprinkle pizza peel liberally with corn meal ... build pizza right on pizza peel and shake it onto hot stone in oven (leave stone right on oven rack). I recommend preheating stone after oven has come to temp, all while you are putting pizza together.

I saw a pizza peel online (can't remember where) that had a folding handle. My wood peel is a bear to store, so I thought that was brilliant.

p.s. when I'm not home, DH likes to use Pillsbury Italian bread dough (yes, in the tube). It can be hard to find, but is much better than their pizza dough. In fact, the French bread dough makes a better crust than the pizza dough does. Before you turn your nose up, try it. Decent alternative for non-cooks!!
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Old 02-23-2008, 05:03 PM   #29
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Originally Posted by AMSeccia View Post
I agree that it's all about the dough! Sprinkle pizza peel liberally with corn meal ... build pizza right on pizza peel and shake it onto hot stone in oven (leave stone right on oven rack). I recommend preheating stone after oven has come to temp, all while you are putting pizza together.

I saw a pizza peel online (can't remember where) that had a folding handle. My wood peel is a bear to store, so I thought that was brilliant.

p.s. when I'm not home, DH likes to use Pillsbury Italian bread dough (yes, in the tube). It can be hard to find, but is much better than their pizza dough. In fact, the French bread dough makes a better crust than the pizza dough does. Before you turn your nose up, try it. Decent alternative for non-cooks!!
hey whatever works ! I would try that Pillsbury if I could find it. thanks for sharing.
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Old 02-23-2008, 05:33 PM   #30
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photo of my flatbread

Here's my result of this morning's work. Toppings are smoked ham, mozzarella cheese, Fontinella cheese and Romano cheese and Italian spices. It was very tasty. Hubby enjoyed the bread.
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