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Rolling the dough out
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i made her go sit somewhere so i could get a portrait of her. i used my flash but i wish i would have had some lighting. oh well, she is moving back soon and i can take all of the picture of her that i want.
stopped in at The Barn in Newberry Springs for a little blues and pizza. best pizza ever!
randy partridge was outstanding on the guitar when he hit his blues groove.
Some people have a real hard time with pineapple on pizza. We don't. It's even better when it's homemade. 😋
Rezept für eine leckere und kreative Küken Pizza, die gut aussieht und super schmeckt! Diese niedliche Pizza in Tierform ist perfekt für Ostern oder einfach nur als lustige Abwechslung auf der Party. Das Rezept ist super einfach und kann in wenigen Minuten zubereitet werden.
I remember a time before I was aware of allergies and food sensitivities, when EVERY Friday night was homemade pizza night. Well tonight I stuck my tongue out at the dairy/gluten monster and made some killer homemade 'za. BOOM!
A bit of Connecticut lingo if you're visiting.
Apizza (pronounced "Abeets") = pizza.
Grinder = Hero, Submarine sandwich, Sub, Po Boy.
Plain pie = just sauce, no cheese.
Muzz (pronounced "Moots") = mozzarella cheese.
Turns out the Rule of Thirds has nothing to do with photography in my home. The rule is: if you finish your "firsts" and "seconds", you're welcome to have "thirds"...if there's any left!
Homemade ham and pineapple pizza for my boy tonight. And yes, he has to eat his veggies too!
I have a great admiration for my mom who taught me to bake and cook from scratch. Her reasons were more because we were poor but never the less she taught me the joy of baking and knowing what goes into my food. Pizza night tonight!
Celebrating the grand opening of Pizzeria Santoro in the heart of Peschici! Whether you’re craving something classic or adventurous, our stone-baked pizza is just what you need to spice up your meal times. Pair it with a cool beer for the perfect dining experience. 🍻 #PizzeriaSantoro #PeschiciEats #PizzaNight #CraftBeer #FoodieHeaven”
This authentic Neapolitan-style pizza is a perfect balance of tradition and indulgence, featuring a beautifully blistered, airy crust baked to perfection in a wood-fired oven. Topped with melted fior di latte mozzarella, hearty Italian sausage, and bitter yet flavorful rapini (broccoli rabe), this classic Pizza Salsiccia e Friarielli delivers a bold and satisfying experience. The creamy white base, rather than the traditional tomato sauce, allows the delicate flavors of the cheese and vegetables to shine, while the sausage adds a rich, savory contrast.
What sets this pizza apart is its impeccable leopard-spot charring, a signature of expertly crafted dough that has been fermented for optimal texture and depth of flavor. The crust's slightly crispy exterior gives way to a light, chewy interior, making every bite a delight. A drizzle of high-quality extra virgin olive oil enhances the natural flavors, while a hint of red pepper flakes adds a subtle kick.
One of the most unique details is the rolled-up section of crust, slightly charred and filled with gooey, molten cheese—possibly an intentional chef’s touch or a delightful quirk of the bake. This unexpected detail adds both visual appeal and a satisfying final bite.
Served on a simple white plate with a fork and knife at the ready, this pizza is a true hidden gem for lovers of authentic Italian cuisine. Whether you're a pizza connoisseur or a casual foodie, the combination of smoky, creamy, and slightly bitter flavors makes this dish a must-try. If you’re in search of the best Neapolitan pizza, this is one worth savoring.
We make pizza a few times per month. I had a 3/8" slab of steel cut to size that we use for a stone. Followed these directions for the fabrication. kozknowshomes.com/2013/07/diy-baking-steel.html This works far better than the traditional clay stones or a regular pizza pan - the curst is crispy.
This classic Neapolitan-style Pizza Margherita is a masterful blend of simplicity and perfection, featuring a thin, blistered crust with signature leopard-spot charring. Fresh San Marzano tomato sauce spreads evenly across the base, its bright acidity balanced by the creamy richness of melted mozzarella di bufala. Fragrant basil leaves add a fresh herbal touch, while a drizzle of extra virgin olive oil enhances every bite with a smooth, peppery finish.
The dough—expertly fermented and cooked in a high-temperature wood-fired oven—yields a light, airy texture with just the right amount of chew. The slightly charred edges are a hallmark of true Neapolitan pizza, offering a smoky contrast to the sweet, tangy tomato sauce. The mozzarella melts into silky, bubbling pools, creating an irresistible blend of flavors and textures.
Beyond its simple ingredients, this Margherita pizza embodies the essence of Italian culinary tradition. First created in Naples in 1889, the dish was said to be inspired by Queen Margherita of Savoy, with the colors of the Italian flag represented in its toppings—red tomatoes, white mozzarella, and green basil.
Served on a classic white plate with a neatly arranged set of silverware, this pizza is both visually stunning and deeply satisfying. It's a must-try for pizza lovers who appreciate the balance of crisp crust, luscious cheese, and fresh, vibrant flavors. Whether you’re indulging in an authentic pizzeria Napoletana or making a pilgrimage to Naples, a perfect Pizza Margherita like this is a timeless culinary masterpiece.
Cheese and tomato sauce base, with grilled artichokes, black and green olives, mushrooms, assorted slices tomatoes, chili pepper flakes, and fresh basil.
We grilled and ate healthy almost all weekend, but we were a little lazy on Saturday and decided to order pizza!
My stepdad loves pizza, but he's a diabetic and is always watching his carb load. This crust isn't "low carb" per se but it is higher in protein and fibre than your run of the mill storebought. It even freezes beautifully!
Craving a slice of Italy? This tantalizing Neapolitan pizza, crowned with a generous mound of creamy burrata, is a masterpiece that will transport your taste buds straight to Naples. Set against a rustic backdrop, this pizza perfectly balances tradition and indulgence. The dough—handcrafted and wood-fired to achieve its signature leopard-spotted crust—is airy yet slightly chewy, offering the perfect foundation for the fresh, vibrant toppings.
Nestled on a bed of peppery arugula, the juicy cherry tomatoes burst with flavor, their sweetness complemented by the delicate saltiness of thinly sliced prosciutto. The pièce de résistance, the burrata, oozes with creamy decadence, creating a velvety texture that ties the whole dish together. Finished with a sprinkle of freshly grated Parmesan and a drizzle of high-quality olive oil, each bite is a harmonious medley of savory, creamy, and tangy notes.
Served on a wooden paddle, this pizza isn't just a meal—it's an experience. The warm ambiance, golden lighting, and thoughtfully chosen ceramic plates complete the visual feast. Whether you're a pizza purist or a culinary adventurer, this dish is a celebration of authentic Italian craftsmanship with a modern flair. Pair it with a robust glass of red wine or a crisp Italian soda for the ultimate indulgence.
Perfect for sharing—or not—this burrata-topped pizza is an Instagram-worthy delight that begs to be savored. From its artisanal crust to its luxurious toppings, it's a reminder of why simple, high-quality ingredients always steal the show.
This stunning wood-fired pizza oven is the heart of an authentic Neapolitan pizzeria, radiating warmth and tradition. The oven’s rounded, tiled exterior, adorned with golden mosaic lettering, is a signature of a handcrafted, high-temperature pizza oven designed for baking perfection. Inside, the glowing embers and roaring flames ensure that each pizza is cooked in seconds, achieving the ideal balance of crispy, charred crust and a soft, airy interior.
A pizzaiolo in a brown cap and mask works diligently, showcasing the art of traditional pizza-making, where skill, precision, and high-quality ingredients come together. The open-flame cooking method allows for the unmistakable leopard spotting on the dough—an essential feature of true Neapolitan-style pizza. The scene is alive with heat, craftsmanship, and culinary passion, making it a visual and sensory delight for pizza lovers.
In the foreground, a stack of white plates and a red-handled pizza tool sit atop a wooden counter, ready for service. A notebook filled with handwritten notes suggests menu planning, recipe adjustments, or even a chef’s journal, adding a personal, behind-the-scenes touch to the setting.
This inviting pizzeria environment reflects the deep-rooted Italian tradition of wood-fired cooking, where every pizza tells a story. Whether in Naples, Tokyo, or New York, a true forno a legna (wood-fired oven) remains the gold standard for pizza authenticity.
For those in search of the perfect slice, this image embodies the essence of old-world craftsmanship, modern culinary expertise, and the simple magic of a fire-kissed pizza.
Getting ready for 2018 Pizza Nights at Troy by having a trial run with our workers and their family. Thursday Nights at Troy start on June 14th and run until September 20th. Farm-fresh pizza, fresh vegetables, live music, and family fun! Come join us!
Photos by Patricia at www.treasurepeople.com