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-   -   Saturday, 2-9-2019 National Pizza Day! (http://www.discusscooking.com/forums/f104/saturday-2-9-2019-national-pizza-day-101605.html)

medtran49 02-08-2019 04:54 PM

Saturday, 2-9-2019 National Pizza Day!
 
I know it's really early to start the thread, but it's PIZZA!

We're going retro, a Portofino Priazzo copycat from Pizza Hut. Dough is made and in the fridge for a slow rise. Sauce is made and cooling before it goes in the fridge.

We had tried to make priazzos previously but they never got done in the middle. I finally found a heat sink like Pizza Hut supposedly used at a reasonable price a while back so it's been sitting around waiting to be used. We're going to cook it on the BGE instead of a conventional oven though.

pepperhead212 02-08-2019 05:18 PM

Some pizza doughs need to be started early, so you aren't early at all!

I have some "pizza sauce" in my fridge - home canned, and never opened, but I put it there, anyway. The tomatoes and the other ingredients are placed in a roasting pan, and grilled - original recipe was for baking, but I don't turn on the oven in the summer, if I can help it! Definitely my favorite pizza sauce, with tomatoes. I'll have to use some of that tomorrow.

roadfix 02-08-2019 05:29 PM

We'll probably order pizza from this local, overpriced, yuppie/hipster whatever, wood-fired joint, being Sat night and all.... :lol:

Kayelle 02-08-2019 05:55 PM

Well, that means my store bought pizza ball will have time to defrost. I've been wanting it out of there for ages so I'm glad for the early post med. I haven't made pizza in a very long time and I'll be ready to roll tomorrow.
Hmm, now to dream up the toppings..I know one will be PINEAPPLE..(sorry Casey).

bethzaring 02-08-2019 06:56 PM

LOL, I've been making four pizzas a week for 2 months now! I promised DH no pizza this weekend, but he just said he could eat some more. I've been using the no-knead pizza dough recipe and really like it. Set it one day and use it the next. The recipe makes enough for two crusts, so I've been using one and refrigerating one for the next day, or two.

Kayelle 02-08-2019 07:03 PM

Quote:

Originally Posted by bethzaring (Post 1583288)
LOL, I've been making four pizzas a week for 2 months now! I promised DH no pizza this weekend, but he just said he could eat some more. I've been using the no-knead pizza dough recipe and really like it. Set it one day and use it the next. The recipe makes enough for two crusts, so I've been using one and refrigerating one for the next day, or two.


Recipe please Beth?

bethzaring 02-08-2019 07:16 PM

2 Attachment(s)
Quote:

Originally Posted by Kayelle (Post 1583290)
Recipe please Beth?

You bet!

https://foodwishes.blogspot.com/2010...ugh-remix.html

I use 6 oz of whole wheat flour instead of 2 oz and find I need much more water than the 1 1/2 cups listed.


Photos are of two recent no knead crusts

pepperhead212 02-08-2019 08:26 PM

Dough is in the fridge! I was going to use 1/3 ww flour, but I decided to use that artisan bread flour - never made pizza dough with it, but it makes great white breads. I'll see if the flavor is noticeable in the pizza, or not worth using in it.

Kayelle 02-08-2019 09:14 PM

Those crusts look great Beth...thanks, that Chef John's the man!

pepperhead212 02-08-2019 11:11 PM

I just went to the basement, and realized that I have a LOT of basil that I have to trim, so I will be doing some toppings heavy on the basil!
https://farm8.staticflickr.com/7918/...6225ac5e_c.jpgBasil, and some other stuff. by pepperhead212, on Flickr

Anybody have any favorites of this type?


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