03-24-2008, 07:34 PM
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#31 | |
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Senior Cook
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White pizza: Sliced tomato, onion, mushrooms, cheese, oregano.
Normal Pizza: Reduced and herbed tomato juice from stewed tomatoes, sliced stewed tomatoes, anything including but not limited to mushrooms, olives, hot cactus, capers, ... then cheese and pepperoni. I'm not a big sausage fan. Temp? I cook mine in a 12 or 14 inch iron skillet. I use the dough made from one pound of flour. 400 ~ 450, usually 400 f for 10 to 15 uncovered, then 15 to 20 with foil on top. Makes a thick, light crust. All pizza gets olive oil. In the pan, drizzled over top, and a healthy bead laid around the pans perimeter. Result is a oil crust. If there isn't some oil in the pans bottom (1~2 ts) when I remove the pizza I didn't lay the oil in heavy enough.
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I use to place great faith in logic and reason. Then I realized actual events have little to do with either. "In theory, there is no difference between theory and practice. But, in practice, there is." |
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03-24-2008, 07:40 PM
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#32 | |
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Certified Executive Chef
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I once had a kinda pizza that was made out of portabello mushroom caps breaded and fried, then topped with sun dried tomatoes and shredded leek and mushroom monteray jack cheese and some Italian herbs.
Yum!
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Buddy  "It is an easy thing for one whose foot is on the outside of calamity to give advice and to rebuke the sufferer." ~ AESCHYLUS, Prometheus Bound |
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