Pizza Day in WEEN COOKING DISCUSSION Forum

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Pizza Day

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Henkydink		#61	[-]
Jan 3 12 9:01 PM Reply Quote More My Recent Posts	Anybody ever try making English muffin pizzas? It's a great way to use any left over sauce/toppings. I stick with these for lunch or a snack though, definitely not dinner fare. Portabella, pepperoni, ham, sausage, green olive and pizza peppers topped with mozz, parm, feta, and chedda. You killed my brother last Ween tour
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Hippiemaster		#62	[-]
Jan 3 12 9:19 PM Six Thousand Peso Man Reply Quote More My Recent Posts	^^^ I was actually planning on making English muffin pizzas for dinner tonight. I love those little things!
Henkydink		#63	[-]
Mar 15 12 6:14 AM Reply Quote More My Recent Posts	Some pizzas since the last post. You killed my brother last Ween tour
kstewsc		#64	[-]
Mar 15 12 3:08 PM Appletini Reply Quote More My Recent Posts	I make about one every Sunday. Trying to get the perfect dough recipe. I usually use 100% OO flour and fresh yeast and let it rise slow in the fridge for at least 24 hours.
burtondogs		#65	[-]
Mar 16 12 1:35 PM Reply Quote More My Recent Posts	Dang....I didnt realize I was missing all this Pizza stuff.
the smellman		#66	[-]
Mar 16 12 4:52 PM I am tired...I am salty Reply Quote More My Recent Posts	kstewsc wrote: I make about one every Sunday. Trying to get the perfect dough recipe. I usually use 100% OO flour and fresh yeast and let it rise slow in the fridge for at least 24 hours. Goddamn that looks good.
melerwin		#67	[-]
Mar 16 12 6:23 PM a good sheila, and not at all stuck up ( . Y . ) Reply Quote More My Recent Posts	I know. I want to rub that on my tits, it looks so good. He who laughs last just didn't get the joke.
mucasplug		#68	[-]
Mar 17 12 11:25 AM Shower Oml33t Reply Quote More My Recent Posts	A+
kstewsc		#69	[-]
Mar 28 12 3:07 PM Appletini Reply Quote More My Recent Posts
runoffgroove		#70	[-]
Apr 1 12 5:01 PM Reply Quote More My Recent Posts	The making of the most recent taco pizza: Cooking the beef the par-cooked crust first cheese layer, after a mixture of tomato sauce, salsa, and El Pato adding the beef onion and jalapeno second cheese layer, then more onion and jalapeno bliss
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Newandimprovedfrank11		#71	[-]
Apr 2 12 4:43 PM Joe 12-pack Reply Quote More My Recent Posts	kstewsc wrote: I make about one every Sunday. Trying to get the perfect dough recipe. I usually use 100% OO flour and fresh yeast and let it rise slow in the fridge for at least 24 hours. This thread is over. Dough recipe? Do you use a stone? 550?
kstewsc		#72	[-]
Apr 3 12 3:00 PM Appletini Reply Quote More My Recent Posts	Dough recipe is from the book Dough: 1/2 oz of fresh yeast 18 oz of "oo" flour 2 tsp fine grain sea salt 5 tbs olive oil 11 1/2 oz warm water I use maximum heat ( 550) on a cordierite pizza stone at maximum heat .I finally bought one after breaking 4 cheap stones. If you don't already have Dough I really suggest it. Someone on here suggested it (Maw I think) and I use his technique for all recipes.
Henkydink		#73	[-]
Apr 3 12 8:15 PM Reply Quote More My Recent Posts	Made a deep dish last night. Pepperoni, meatballs, ham, olives, mushrooms, smoked gouda, and white cheddar. I par baked the crust and then threw everything in. Mozzarella, parmesan and a casserole blend cheese on top. I had to bake it for a few minutes so it would settle to allow room for the sauce and the top layer of crust I added next. I topped this layer with more sauce and cheese. Baked at 450 for 25 minutes. You killed my brother last Ween tour
melerwin		#74	[-]
Apr 4 12 7:19 AM a good sheila, and not at all stuck up ( . Y . ) Reply Quote More My Recent Posts	It's like you're a man after my own heart. He who laughs last just didn't get the joke.
Henkydink		#75	[-]
Apr 4 12 6:44 PM Reply Quote More My Recent Posts	Thanks Mel! You killed my brother last Ween tour
derfburg21		#76	[-]
Apr 5 12 11:29 PM Dr. Rosenpenis Reply Quote More My Recent Posts	kstewsc wrote: Dough recipe is from the book Dough: 1/2 oz of fresh yeast 18 oz of "oo" flour 2 tsp fine grain sea salt 5 tbs olive oil 11 1/2 oz warm water I use maximum heat ( 550) on a cordierite pizza stone at maximum heat .I finally bought one after breaking 4 cheap stones. If you don't already have Dough I really suggest it. Someone on here suggested it (Maw I think) and I use his technique for all recipes. After getting that book for my wife a few years ago, this is the only recipe she uses now. I think it was Maw who also got me to get it. Thanks Maw! In fact, we are making pizza tonight for my boys 3yr B-day feast.
bla blazo		#77	[-]
Apr 13 12 9:34 PM Soft as a Barbie Reply Quote More My Recent Posts	Henkydink wrote: Made a deep dish stuffed last night. Hard as Terence Trent D'Arby.
kstewsc		#78	[-]
May 7 12 2:15 PM Appletini Reply Quote More My Recent Posts
kstewsc		#79	[-]
May 8 12 2:51 PM Appletini Reply Quote More My Recent Posts
mucasplug		#80	[-]
May 8 12 8:17 PM Shower Oml33t Reply Quote More My Recent Posts	I would like to eat your pizza.
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Pizza Day