PIFFLE - Pizza is for food lovers everywhere.
Shoot, I started out making a whole new pizza thread with that title. I was at it for about an hour or more, just about finished, then my touch-pad
jumped up and hit the X in my window bar and the whole thing went away. I don't think there is any way to bring it back, lost and gone forever. I
spent a lot of time explaining about how to make the dough, the most exacting part of pizza-making, and a lot more than this reply will cover but I
just don't have the patience to start that entire thread again.
Anyways, here is my non-white pizza I made earlier this evening. First time I remembered to take a few photos of the process. I see you have some
mass-production red-sauce pizza on your thread so thought you may not mind another.
Skipping all the detail about making the dough and learning how to toss dough like that Italian guy in the window of his own pizza shop, I'll just add
that I ain't that good and lack the showmanship for that stunt. I flatten and round my dough like that to start, but before I start tossing it around
and and dropping it on the floor I roll my dough out with a long-neck Corona beer bottle and place it on my 16" pizza pan. I've actually gotten pretty
good for getting the shape and size after all these decades.
I then cover it with a towel, pre-heat the oven, start chopping and preparing my toppings while the dough sits on top of the stove picking up heat
from the oven and getting a little rise. I initially pre-heat at medium-high. The towel holds in some moist heat to keep the yeast active and prevents
the dough from drying and getting hard - nice tip for the novice.
Onions, tomatoes, Italian sausage, black olives halved, calabacitas slices (zucchini), baby portobello mushrooms, and diced mango. As an afterthought
after the photo I decided for some longaniza (Spanish sausage) and opened a can of smoked oysters to add to it. This was already decided to be a
"kitchen sink" pizza and I didn't want to leave out anything important. A little tip about the mango:
If the mango is still a bit firm, how I prefer it, you can cut off the two flat sides as close to the seed as possible. Then I cross-score it cutting
all the way to the skin and push the convex side concave as shown in the photo. then I can cut the diced pieces off at the skin. The rest of the mango
I eat while preparing the pizza.
With all my toppings ready 15 or 20 minutes have passed and the dough has puffed out a bit and is ready for decorating. I pour on the sauce in sort of
a spiral then use a pastry brush to smooth it out. Kind of a trademark of mine is to lightly apply sauce all the way out to the end of the crust. Some
won't want to do that because it will darken quite a bit as the pizza browns but it is part of my own personal touch and I like the somewhat smokey
flavor it adds.
I place most of the toppings onto the sauce before adding the cheese but hold back a few more decorative-looking pieces to place on the top. Since
this is a fully-loaded pizza I want it to cook a bit slower so will leave the oven on medium-high and place it on a middle shelf. If it were a
thin-crust pepperoni or something less hefty I would go for a high temperature for less time. This one was cooked for about 15 minutes or so on that
middle shelf, but for the final 5 minutes I cranked the oven up and placed it on the top shelf for some final browning.
And here is the final result. It has that deeply-browned trademark edge of mine but I assure you the crust itself was a nice golden brown. I use a
cleaver to cut the pizza, used to use the wheel-type pizza cutter but decided I prefer the cleaver. I cut it into eight slices and was able to eat 3
of them. I still have a fourth sitting on a plate here at my desk but it looks like that one will be my pre-breakfast slice to go with my morning
Thanks for sharing space on your thread. I was going to wait until I made a white pizza to come back here but that darn touch-pad (expletives
withheld). Maybe sometime soon for that. Thanks Mblah.
edit on 15-6-2011 by Erongaricuaro because: (no reason given)