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Day 14 of an Unknown Number
"Pizza: An Early Stage"
If you know me, you know I love pizza. It is not simply the taste of a quality pie that I enjoy, but the entire process of creating the thing. I took a Harvard online course on molecular gastronomy years ago, and I was hooked. Needless to say, not only do I make my own sauce, but I take great pleasure in making the dough. I am a self-proclaimed pizza nerd. Now, with the recent acquisition of my own pizza oven (the Uuni 3).......the transformation is complete. Thank you, wife! So, the first step in making a pizza dough is the mixing of ingredients. It makes sense. After I mixed the salt and water, I added the oil. Before mixing in the yeast, I saw these wonderful bubbles. Don't the water and oil know that two materials cannot occupy the same space at the same time?!! Idiots. I digest. I initially shot this with my phone camera, but I immediately knew I would need a macro lens to truly capture the fascinating interaction. So, I shot this with my 100 macro lens at a 2.8, I believe. I wanted the shallow depth of field to play a part in the image, allowing the nearest and furthest bubbles to blur.The scene is back-lit by an under-the-counter kitchen light. Just as you might back-light any food image, it is the light source that makes the image. The camera is seeing a direct reflection of the light, and without that reflection, we would be looking at the side of a glass bowl. Believe me, the inside of the bowl and the counter space behind the bowl were not nearly as interesting. Thanks for dropping in!!
#waterandoil #pizza #pizzadough #oilandwater #pie #foodphotography #macrophotography #bubbles #blackandwhite
I made a sauce using jarred pesto from Fresh and Easy and crème fraîche.
Note: this isn't the best kind of pizza pan, but it's all I got.
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I love making homemade pizza, this one has a red pesto base with molinari pepperoni, fresh mozzarella, chanterelle mushrooms, and fresh rosemary.
You can find this recipe for "Alton Brown's 'Who Loves Ya Baby-Back Ribs' Pizza" at our blog.
We encourage you to go visit for inspiration on your next sandwich, and leave us some feedback; we really want to know what you think.
Anders & Wendie
You can find this recipe for "Alton Brown's 'Who Loves Ya Baby-Back Ribs' Pizza" at our blog.
We encourage you to go visit for inspiration on your next sandwich, and leave us some feedback; we really want to know what you think.
Anders & Wendie
You can find this recipe for Pizza at our blog.
We encourage you to go visit for inspiration on your next sandwich, and leave us some feedback; we really want to know what you think.
Anders & Wendie
copyright © 2009 sean dreilinger
view that's how i roll - _MG_0073 on a black background.
This is sort of a joke shot. I hate this visual convention. You'll see it used often in food photos (or some fey crafts project). When I worked at Martha Stewart Living, they used it a lot, too. I suppose it's meant to convey the precious nature of the item being cradled en mano — like it's a little baby or something. But it's so overused, cliché, and almost sort of smug.
You can find this recipe for this Ham And Tomato Pizza With Italian Salsa Verde Sauce at our blog.
We encourage you to go visit for inspiration on your next sandwich, and leave us some feedback; we really want to know what you think.
Anders & Wendie
slice of pizza - A slice of pizza on a red plate. To Download this image without watermarks for Free, visit: www.sourcepics.com/free-stock-photography/24748477-slice-...
...and mark it with a D! Drew and I made pizzas today. I'll admit that the flour on his nose didn't exactly get there by accident.
pizza! mozz & gruyere cheeses, spinach, garlic, peppers, mushrooms, melty beer onions, homemade honey whole wheat crust
You can find this recipe for Blue Cheese, Parmesan, Salami and Onion Pizza at our blog.
We encourage you to go visit for inspiration on your next sandwich, and leave us some feedback, we really want to know what you think.
Anders & Wendie
More dressing on the side.
Dressing:
Juice of 2 lemons
6 garlic cloves
1 tsp brown mustard
1 tsp nooch
6 tbsp water
Salt and pepper
EVOO
In processor combine all but EVOO. Add a little EVOO (1tsp at a time) and emulisfy.
Serve with calazones.
You can find this recipe for Pizza with Roma Tomatoes, Chicken, Smoked Paprika, Onion, Jarlsberg/Parmesan Cheese And Tomato Sauce at our blog.
We encourage you to go visit for inspiration on your next sandwich, and leave us some feedback; we really want to know what you think.
Anders & Wendie
You can find this recipe for this Ham And Tomato Pizza With Italian Salsa Verde Sauce at our blog.
We encourage you to go visit for inspiration on your next sandwich, and leave us some feedback; we really want to know what you think.
Anders & Wendie
pizza dough recipe is actually from fabulous foods (http://www.fabulousfoods.com/recipes/breads/yeast/pizzadough.html). did not have some of the ingredients so I substituted my own:
3 1/2 cups flour
1 cup warm water (between 95° and 115° F.)
1 tspn yeast
2 T honey (or 1 tspoon sugar)
1/4 cup olive oil
1/2 tsp. salt
1/2 tsp. minced garlic
seasonings
I used a breadmaker for this one, which made the whole process a lot easier. Remember to put the wet ingredients first. Yeast goes last, taking care not to get it wet quite yet.
Topping:
1/2 c of shredded mozarella cheese
1/4 c of shredded parmessan cheese
1/2 c of tomato or spaghetti sauce
dash of dried basil
1 tblspoon olive oil
I used a pizza stone, and the manufacturer recommended to preheat it in the oven for 30 min at 500 degrees.
Once the pizza dough is ready and you've flattened it out into a big flat circle (about 1/4" thick), poke holes all over it with a fork. Then transfer the dough onto a peel that's been coated with corn meal to prevent sticking (flour will burn). Then brush on the olive oil over the rim of the dough. Spread the tomato sauce. Sprinkle your cheeses and basil. Drizzle on any remaining olive oil.
Now carefully transfer the pizza to the pizza stone in the oven. Cook for about 10 minutes, or until the topping is bubbly.
My shipment of King Arthur Sir Lancelot flour came in today, so I made pizza dough tonight. I'm probably the worst at using the scientific method to find out what's wrong with my pizza. I don't really "control" for anything, changing the dough recipe, flour, kneading technique, and/or cooking method (any or all of those) from one pizza night to the next. Here, I'm using the Jeff Varasano dough recipe with KASL flour. I'll probably do the skillet-broiler method for cooking.
* Not pictured.
You can find this recipe for Pizza: Apricot with Prosciutto, Thyme and Arugula at our blog.
We encourage you to go visit for inspiration on your next sandwich, and leave us some feedback; we really want to know what you think.
Anders & Wendie
westwardlight.tumblr.com/post/2136415017/sunday-lunch-piz...
with tomato sauce, olives, goat cheese, feta, caramelized onions, Parmesan cheese
From Peter Reinhart's Artisan Breads Every Day. This is after mixing and dough-hooking in the stand mixer.
A slight adaptation From King Arthur Flour, this uses the "toss off" from your sourdough starter to add a delicious tang and artisan feel to the dough, helped by semolina and a rich, fruity olive oil. Whole wheat flour, garlic and oregano round out the ingredients for a flavour packed pizza night base!
www.yummysmells.ca/2015/08/herbed-sourdough-pizza-dough.html
Kevin made pizza dough! And I need to learn how to light things like this properly so they don't look like a pale lump. :P
pizza on pan - Pepperoni pizza on pan and plate on the table. To Download this image without watermarks for Free, visit: www.sourcepics.com/free-stock-photography/24748483-pizza-...