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Pizza Toppings: Simple/Elaborate, Traditional/Unusual


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  • 1 month later...

I forgot all about this one until I was cleaning off my camera's SD card tonight: I had a fresh tomato from one of my colleague's kids, so went with olives, capers, rosemary, mozzarella, feta, and said tomato. The crust was a couple-day-aged Modernist Neapolitan with Caputo red.

 

DSC_6753.jpg

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Chris Hennes
Director of Operations
chennes@egullet.org

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  • 3 weeks later...
13 minutes ago, Margaret Pilgrim said:

This clever method for making caccio e pepe pizza is worth a whirl.

 

@Chris Hennes did something quite similar following the recipe in Marc Vetri's Mastering Pizza and shared his result just upthread here.

He had much more success than I did when I tried it.  The ice is supposed to melt into hot, starchy water which turns into a cheesy sauce when you add the grated pecorino Romano cheese.  Much of my crust blistered up, pushing the water into a small, deep pool in one corner.  I sprinkled the cheese on and shook the pizza as directed but just got a glob of thick cheesy stuff in that pool surrounded by hills topped with dry cheese.  I think I'd need a lot of practice to get it right!

 

Edited to add this photo of my sorry attempt.  I made it last year but I was too embarrassed to post!

IMG_1945.thumb.jpeg.e7298716612be9b505eb084be3615953.jpeg

Edited by blue_dolphin (log)
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for me , the best pizza Ive had , and have had it several times,

 

is at Pepe's in NewHaven.

 

as I recall , they don't do round.

 

they do pan-ish

 

delicious those pizzas were ;

 

Bacon , and the other White Clam.

 

both at the

 

 same time of course.

Edited by rotuts (log)
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35 minutes ago, blue_dolphin said:

@Chris Hennes did something quite similar following the recipe in Marc Vetri's Mastering Pizza and shared his result just upthread here.

 

I wouldn't really call it a success, though, I'll certainly never try it again. My most successful caccio e pepe pizza was my first, just adding Romano to the béchamel in a white pie and hitting it with a lot of black pepper at the end.

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Chris Hennes
Director of Operations
chennes@egullet.org

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1249031372_Pizza12-15.thumb.jpeg.2c194ae67e59f7df4416adc4d1eb32a8.jpeg

 

Really my best effort yet. Topped with a Sicilian cherry tomato sauce, cherry tomatoes, fresh mozzarella, fresh local basil, olive oil. Cooked on the baking steel, blasted with the broiler for the final minute or two.

Total cook time about 4.5 minutes, which I think may be as short as it can get, though I'll shoot to shave another minute off. Still trying to figure out the best shelf for the steel when I want to use the broiler, which is super strong. My first pie on this evening might've been a little too much time under the broiler, though it still tasted good...

 

552968996_IMG_30852.thumb.JPG.16add555d324d7359da558d972a93ef5.JPG

 

 

But even approximated a round pie.

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Mitch Weinstein aka "weinoo"

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I highly recommend that you give this one a go. It's one of our favorite for years.

 

Lightly cooked tomato sauce, dry mozzarella, strong blue cheese, tart apples, fresh thyme. Lots of pepper after baking.

 

PXL_20201128_124200483.thumb.jpg.c991257e014ab4c149b92aeb403697cc.jpg

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~ Shai N.

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  • 3 weeks later...

Pizza night last night; always a time for reckoning.

I made and used a dough that had fermented overnight, but without refrigerating it. Just shaped, benched, and used. slightly lower hydration, KA Sir Gallahad flour (like 11.7%) - trying to get to the NY style crust. This did not achieve that, nor was it as good as the last crust I made. Still tasty, though I had a little trouble with the roundness on this one...let's call it Pizza al Taglio.

 

1793811645_Pizzaaltaglio01-08.thumb.jpeg.f89dd44a3f555d3728b3753359e59d3e.jpeg

 

Much more architecturally circular...

 

1572105299_Pizzaround01-08-21.thumb.jpeg.074961aa9f38f6bf88db5c167129dd9f.jpeg

 

I know, I know - parchment. I'm a wuss.

 

1024225768_Pizza01-08IMG_3295.thumb.jpeg.7f2d29305540e920a8723e0b920afe07.jpeg

 

1179044155_Pizzaup01-08-21IMG_3296.thumb.jpeg.b3d761f07274053ae424dcff7449f1f9.jpeg

Edited by weinoo (log)
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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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 nost ovens have a window in the door.

 

if you drop that steel on the glass , well ...............

 

very difficult to replace.

 

some time ago I used patio ' bricks '  in my oven for baking bread

 

these are the oblong ones , and quite heavy 

 

two on the bottom rack ,  two on the baking rack , and one on each side of the baking rack

 

that's 6 patio bricks.  

 

I realized there might be a problem removing them 

 

when cold of course 

 

so I got a 3/4 " piece of plywood , put that on the open oven door

 

it was just a little bit smaller than the full door.  

 

covered the glass of course.

 

never had a problem , the board was like insurance 

 

kept me nimble and focused 

 


 

 

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“Quattro stagioni” (except all are winter, and found in my fridge):

 

12’ - Tuna with onions

3’ - Pork belly roast with olives

6’ - Baked ham with olives

9’ - “Grünkohl” - boiled kale with Speck

 

B3A9BFE8-9DC0-4B13-887F-BD255D69997C.thumb.jpeg.91c2c2dbf8fb3f5e3c3480781623b80a.jpeg

 

 

 

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