View allAll Photos Tagged PIZZA,
Quem que resiste a essa redonda, bem quentinha com o queijo derretendo. Só de escrever já tô salivando.
Está déliciosa aí de cima fiz ontem e já papei ela e outra dessa todinha hihi
Bom domingo e boa comoilança de pizza!!
inspired by my new cookbook i made pizza with roasted mushrooms. obviously i've never gotten the hang of the round pizza! but it was very good anyway.
Pizza from homemade sauce (loosely based on a recipe from Nancy Radtke's pizza class circa 1991) and crust (pasta di pane rimacinato from Mary Taylor Simeti's "Pomp and Sustenance"). This one was topped with mozzarella, provolone, prosciutto, and pecorino romano.
Homemade pizza cooked last night.
The pizza base is made using a modified bread recipe and the dough is under mixed which gives it a coarser texture to that of bread.
Seriously Good Pizza!
This pizza is made with San Marzano tomatoes, Fior Latte Mozzarella, and "OO" imported flour. The tomatoes come from Italy, the mozzarella is from cows milk, and the flour is a low gluten flour.
Trattoria El Greco has a brick oven for the pizza which is thin crust, very thin crust.
This was superb pizza. The crust was ultra thin and stayed crispy to the very end. There was not too much sauce or cheese. The proportions were perfect. The pizza didn't drip. It tasted wonderful, too. When I got home, I thought about when I would return to Trattoria El Greco. It was that good.
Trattoria El Greco
36-19 30th Avenue
Astoria, NY
Pizza 101 at the International Culinary Center, New York City
The final result! I made 3 pizzas they were really good! Now I need to buy the equipment to make them at home... I wonder if a coal oven would fit in the appartment...
Three toppings:
roasted peppers and feta cheese,
mushroom and blue cheese
and
Napoli (anchovies, capers and olives).
half and half Pizza at Sammy's...part Margharita, part grilled Veggie with Garlic Sauce....scrumptious!!!
(I'm in the process of getting a new computer, so last week while we were ordering one at Staples, we had to get lunch at Sammy's....it was right there!!)
Ingredientes:
Para a massa
400 g de farinha
1 colher sopa de fermento em pó
1,8 dl de água morna
1/2 colher chá de sal
Para a cobertura:
3 tomates pequenos bem maduros
1 lata média cogumelos cortados
queijo mozzarella ralado
oregãos q.b.
azeitonas q.b.
óleo para untar o tabuleiro
azeite para borrifar
Preparação:
Colocar os ingredientes da massa na máquina do pão, começando pela água e utilizar o programa Massa.
Quando terminar retirar a massa, estendê-la e dar-lhe a forma redonda.
Untar o tabuleiro com óleo e colocar lá a massa.
Lavar e retirar a pele aos tomates e cortá-los às fatias e colocar por cima da massa, seguido dos cogumelos, queijo, azeitonas e óregãos.Borrifar a pizza com azeite e levar ao forno até cozer.
IRON SKILLET DEEP DISH PIZZA RECIPE
Iron Skillet Pizza Dough (12" skillet)
* 1 package active dry yeast
* 1 cup warm water
* 2 1/2 cups all-purpose flour, sifted
* 1/2 cup yellow corn meal *2016 December - I've made this dough using flour instead of this cornmeal and it works great!
* 1 tsp. salt
* 1 1/2 tsp. sugar
* 3 tbs. olive oil for mixing with dough
* 2 tbs. olive oil for dough bowl
2016 December - Also, I cut the dough ball in half and have used two 10" skillets to make pies instead of a single 12" skillet. Works great!
Add water to a large glass bowl; add yeast and mix together. Let it sit for a couple of minutes; until it starts to have tiny bubbles. Add flour, salt, and sugar while slowly stirring with a wooden spoon. When it becomes less sticky, start mixing with your hands. Add cornmeal and olive oil and mix together until all ingredients are combined. Transfer to a lightly floured counter and knead until dough is smooth. Form into a dough ball; lightly oil the large glass bowl with olive oil and put the dough ball in. Cover with plastic wrap and let rise to double its size...this will take about an hour.
Toppings
* 2 cups shredded mozzarella cheese
* 1/2 cup havarti cheese, slice thin (Give this a try; tasty cheese!)
* 1/2 cup freshly grated parmesan cheese
* 1 tbs. dried oregano
* pepperoni slices (as many as you wish!)
* 1 1/4 cup of marinara sauce with diced tomatoes (this is an estimate)
* 2 tbs. large, diced yellow onion
* 2 tbs. fresh, chopped, flat leaf parsley
* 1 tsp. red pepper flakes
Assembly
Grease your cast iron skillet (I used some olive oil for this) and preheat oven to 450F. Roll dough into a rectangle and, using hands, make the closest to a circle with the dough as youcan using your fists (do this off the counter--let gravity do the work). Transfer dough to a 12" cast iron skillet. Spread dough around the skillet and up the sides; make it as even as possible. Let sit 10-15 minutes so it can rise. When the dough has risen, place a layer of havarti on the dough, then add 1 cup of mozzarella. Add the marinara sauce and spread evenly with a spoon and sprinkle with red pepper flakes, onion and oregano. Add pepperoni and top with the remaining mozzarella, parmesan, and parsley.
Cook on the bottom rack for 15 minutes (20 used here) and then move to the top rack for 5-10 minutes (15 minutes here) until the cheese is bubbly brown.
Let pizza rest for about 10 minutes and cut into slices with pizza cutter (here, the pizza easily came out of the skillet and onto a cutting board for slicing). Eat with a fork and knife! (I have wanted to get a hold of a nice rocker blade for this!)
NOTE: I also like to mix some olive oil, garlic salt, oregano, and basil in a small bowl-combine to taste. Before putting the pizza on the top rack, brush the rim of the pizza with this mixture and reapply again in about 7 minutes (rotate pizza in oven too).
This dough does taste a bit like cornbread...it is different, but still good. I have another recipe for dough which is awesome to eat with this pizza but it raises my stress levels too high while working with it--I believe it may be the secret ingredient in Super Glue. :-)
Original recipe credit: Unknown teacher with a penchant for throwing GOOD stuff together from scratch.
NOTE: The pictured pizza has crumbled, browned sausage, green peppers, and a larger dose of onions added to it.