Pizza Party
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Avevo i brividi per loro, così a cavalcioni sul muretto e sotto... un salto di alcuni metri!
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Collab 📷: Louis Deville
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💌:Blog
The smell of melted cheese, assortment of meat and vegetables oozing from the kitchen lured him out from the other room.
"What are you making?" he asked, coming up behind her just in time as she set the freshly baked Pizza on the counter top.
"Pizza night!" she exclaimed, feeling him wrap his arms around her form. Her body turned around so she was pressed agaisnt him, moving to hug him tightly.
He lifted her up over the counter, giving her more access to hold him, knowing she was recharging herself from the long day prior to this moment.
Her eyes closed with content just using him as a pillow for a few seconds before they would devour the pizza together...
P.S. With my number 1 pizza buddy. :p
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!!!!
Home made with pineapple topping. I guess Italian may say NO NO for pineapples in pizza. We love it .
Shot with a manual 7Artisan 55mm lens
Zwiebelpizza aus Apulien (Pizza pugliese)
(Aus: „Die echte italienische Küche“, GU, S. 215)
Teig:
200 g Mehl (550)
1/2 P. Trockenhefe (oder 10 g frische)
1/2 TL Salz
eine Prise Zucker
alles miteinander vermischen.
2 EL Olivenöl zugeben und
125 ml lauwarmes Wasser,
dann zu einem glatten Teig verkneten, mit Mehl bestäuben und zugedeckt an einem warmen Ort gehen lassen (etwa 1 Stunde, bis sich das Teigvolumen verdoppelt hat).
Belag:
250 g Gemüsezwiebeln (oder andere milde Zwiebeln) fein hobeln
1/2 TL getrockneter Oregano (oder 1 TL frischer)
100 g geraspelter Pecorino (Emmentaler geht auch)
4 EL Olivenöl
Salz und Pfeffer aus der Mühle
Backofen vorheizen: 225 °C
Pizzablech einölen (26 cm)
Wenn der Teig genug geruht hat ihn auf einer bemehlten Fläche gut durchkneten und auf ein Pizzablech geben, das mit Öl ausgestrichen ist, mit den Händen flachdrücken. Mit
1 EL Olivenöl bestreichen.
Die Zwiebeln darauf verteilen und den Käse, Oregano aufstreuen.
3 EL Olivenöl darüber träufeln.
Backen bei 225 °C für 25 Minuten.
Dann salzen und gut pfeffern.
Ich war voll begeistert von meiner allerersten Pizza :-)
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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.