View allAll Photos Tagged pizzanight
trying to be present all day... so grateful for an unhurried schedule, for a run, for laughter, for cohesiveness, and the desire to be helpful.
it's time to make some pizza....
Pizza No. 3: Given that the Rosa-stye pizza took 7 minutes total, I put this one in and set the timer for 3 minutes. It was already looking pretty close to done after 3 minutes. So I turned it and set the timer for another 3. I mean, the Rosa pizza took 7 minutes, right? Plus, this one had way more toppings than the Rosa.
Wrong. The top and outer crust looked perfect, but the bottom was pretty much burned. (See following photo.)
I think if I would have taken this one out after 5 minutes, I would have had a happy medium.
Tonight we had Jodi and Chris over for homemade pizzas and a movie. Funtimes!
(yes, we're not in focus but we loved it anyways, haha)
Pizza No. 2: Olive oil, shaved Parmesan, sliced red onions (a little too thick), toasted chopped pistachios, a hint of oregano and thyme.
The undercarriage crust on this was probably just about right. Cooked for 4 minutes after launch, then turned it and cooked for 3 minutes more.
I sliced the onions with a chef's knife, eyeballing it, rather than with a mandoline, which is what I usually do for this pizza. I believe I usually set the mandoline to 1/8" setting. I'm not sure, though, since I just know it's the second thinnest setting.
I usually use more onions than this. Well, same amount, just that when I slice them thinner, they cover the pie more evenly. These onions didn't cook down enough and were still a bit raw. Must not take shortcuts with slicing ever again.
Naturally leavened dough, 75% hydration. Homemade Italian fennel sausage, shaved red onions, Mike's Hot Honey.
Chef Nacho dishing up the alpaca stir fry (lomo saltado del alpaca)
Alpaca, prepared right of course, is very tender but has a good chewy (but not stringy at all) texture as well.
My coworker Joanna gave me two of these ceramic pizza-shaped plates for Christmas this year. A nice surprise. Though I feel like a heel, since I didn't have a gift for her. I have to remember to get her something next year.
The Pachamanca is a feast baked in the ground. Layers of grass, hot rocks/coals, food and insulating layers of cloth and dirt cook all the marinated meat and potatos. Took about 45 min for our huge feast!