Pizza Pictures
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"Pizza is not a 'trend' it's a way of life"
Live the italian way my friends....pizza pizza pizza.
This awesome Tasty Pizza Store by B-Made is available from the 18th March @ the Liasion Collaborative Event.
Credits: amonabla.blogspot.com
Organic Pizza made with whole wheat flour, milk, yeast,
green salt, mozzarella cheese, cherry tomatoes, olive oil, tomatoes paste. I have seen a pizza covered entirely with tomato sauce/paste and I thought it looked great with that brown gold color. The cheese melted all over around and gave that nice shiny look.
It was very tasty.
Como disse ,adoro pizza!!!
Esta é uma das que fiz este fim de semana,quem quizer eu mando a receita........
Mas é imprecindível um forninho a lenha uhmmmm tudo de bom!!!!
Jamie Jones working on the Pizza Is Life mural for Goodfellows Pizza at their business office in Lexington, KY.
Jamie is the owner of Sector 5 of Valdosta, GA.
I'm always searching for different ways to make my pizza. We like thin crust and not soggy. I often use a baking stone, but find that I have more dough then space on my stone. I have round pans that have little holes in, have used parchment, etc. I am most satisfied using this baking pan. I very lightly grease the pan and dust with cornmeal. This recipe for pizza dough works perfectly in this 13 x 18 Jellyroll Pan. I am able to spread out the dough to the edge of each side. When baking the dough shrinks a bit in the pan. I actually bake the pizza dough for about 5 to 7 minutes before I put on the toppings so that I'm guaranteed a crispy dough. I'm able to get 12 nice square slices from this recipe.
I use scissors to cut my square slices.
Pizza Dough
1 package (2 1/4 tsp.) instant yeast.
1 cup warm water ( 105-115F) divided
1 Tbsp. oil
1 tsp. sugar
1 tsp. salt
2 1/2 cups all purpose flour
Cornmeal for dusting
Dissolve the yeast in 1/4 cup of the warm water. Now, in a larger bowl add the dissolved yeast and the remaining 3/4 cup of water. Add the oil, sugar, salt, and flour. Mix thoroughly about 20 strokes until the dough becomes a ball. Let the dough rest for 5 to 10 minutes.
In the meantime preheat oven to 425 degrees. Lightly grease a baking sheet, and dust the sheet with a little cornmeal. Then knead the dough a bit about 2 minutes and then shape the dough into the baking sheet or make a 12 to 16 inch circle and put into a round pan.
As, I said I then bake my dough for a bit before I put my topping on for about 5-7 minutes. Take out of oven and then put your toppings on and Bake in 425 degree oven for about 20 minutes or until crust looks golden brown.
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We ordered this beast in San Diego. The pizza guy was telling us how much of a pain it was to deliver. We only tipped him a dollar.
Decided to do pizza at home tonight for dinner, which the kids always love to do (and I've learned to prep extra ingredients to account for everything the kids will snack on while we prep.) Not really all that much by way of a recipe: I just start with a good dough (I use something virtually identical to J. Kenji Lopez-Alt's "New York" style recipe), good tomato sauce or puree, and top it with freshly grated whole-milk mozzarella and a few select toppings.
For my pie tonight, I spiked the tomato sauce with some dry marjoram, a little garlic, and some basil from the garden, and topped with some hot sopressata, hot peppadew pepper rings, and bits of Kalamata olive. Yummy.
Nikon D7000 w/Nikkor 50mm ƒ/1.8 prime, 1/250s @ ƒ/8, ISO100. One SB-700 at 1/4 power, 85mm, in my 43" octabox, above and behind; second SB-700 at full power, 120mm, bounced off the kitchen ceiling. Color processing in Aperture and Nik Viveza.