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homemade pizza gallery

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  • Post #571 - July 26th, 2018, 9:19 pm
    Post #571 - July 26th, 2018, 9:19 pm Post #571 - July 26th, 2018, 9:19 pm
    Hi,

    A friend tested recipes for Modernist Bread. He got the entire set gratis.

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #572 - July 27th, 2018, 6:23 am
    Post #572 - July 27th, 2018, 6:23 am Post #572 - July 27th, 2018, 6:23 am
    I got Modernist Bread for free also, but having pored over the entire set and trying many recipes, I would gladly have paid full price. It has many, many shortcomings, but still worth the slog. But the pizza section is so weak, it is easy to understand why they are making a new book.
  • Post #573 - July 27th, 2018, 6:41 am
    Post #573 - July 27th, 2018, 6:41 am Post #573 - July 27th, 2018, 6:41 am
    Bill/SFNM wrote:I got Modernist Bread for free also, but having pored over the entire set and trying many recipes, I would gladly have paid full price. It has many, many shortcomings, but still worth the slog. But the pizza section is so weak, it is easy to understand why they are making a new book.

    I had a feeling you might have been in that category, too. Just a hunch!

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #574 - July 27th, 2018, 6:57 am
    Post #574 - July 27th, 2018, 6:57 am Post #574 - July 27th, 2018, 6:57 am
    Cathy2 wrote:I had a feeling you might have been in that category, too. Just a hunch!

    Different category. Several years ago I registered the domain, modernistpizza.com, with the intent to blog on the subject. Never got off the ground. Myhrvold wanted the domain for his upcoming book so, after some back-and-forth on the price, I accepted his final offer with the proviso that he throw in a copy of the books.
  • Post #575 - July 27th, 2018, 8:58 am
    Post #575 - July 27th, 2018, 8:58 am Post #575 - July 27th, 2018, 8:58 am
    C2, Bill--

    I think your conversation should be moved to "Other Culinary Chat" in the thread "LTH dominates" !! Bien fait, Bill!

    Geo
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #576 - July 29th, 2018, 1:50 am
    Post #576 - July 29th, 2018, 1:50 am Post #576 - July 29th, 2018, 1:50 am
    This was just posted on NPR's website. It tells you why brick ovens bake the perfect Italian style pizza.

    https://www.npr.org/sections/thesalt/20 ... -style-pie
  • Post #577 - August 13th, 2018, 6:14 pm
    Post #577 - August 13th, 2018, 6:14 pm Post #577 - August 13th, 2018, 6:14 pm
    Going pan style today, something like Old Forge or Sicilian style. Not usually my favorite, but I was in the mood for it. This one turned out bang-on to what I wanted: crispy bottom, pillowy crumb, great contrast between the body of the crust and the outside of it. Just a no-knead 75% hydration dough I started on Saturday morning (and baked up today, Monday), topped with 6-in-1 tomatoes, a mix of cheap-ass Sargento mozzarella (or whatever was $2.99/lb at the deli) and 11-year-old Wisconsin cheddar (that needed to be used up), Pete's market Mild Italian sausage, and some red chile peppers from the garden:

    Image

    Image

    Image
  • Post #578 - August 14th, 2018, 5:19 am
    Post #578 - August 14th, 2018, 5:19 am Post #578 - August 14th, 2018, 5:19 am
    looks incredible
  • Post #579 - August 14th, 2018, 6:57 am
    Post #579 - August 14th, 2018, 6:57 am Post #579 - August 14th, 2018, 6:57 am
    Binko, fantastic!
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #580 - August 14th, 2018, 8:06 am
    Post #580 - August 14th, 2018, 8:06 am Post #580 - August 14th, 2018, 8:06 am
    G Wiv wrote:Binko, fantastic!


    I'm just hoping I can replicate it consistently! This is the first time this style of pizza has turned out exactly right for me. Usually what happens is either the bottom doesn't crisp up enough (even though I generously oil it) or the crumb is too dense. I think all it was was being a little more patient on this one, being careful about gently applying the ingredients after the final in-pan rise (so as not to knock it down too much), and baking in a 475F oven for a bit longer than I usually do (closer to 20 minutes rather than the 12-15 most recipes I've used--and I still ended up running it under the broiler for two minutes to get a little more topside browning). Oh, and I also cooked on the very bottom rack instead of the middle rack that I usually use. Don't know how much that made a difference to getting that bottom of the dough crispy and fried, as there are other variables I've changed, but I'll need to remember that detail for next time, too.
  • Post #581 - January 6th, 2019, 10:00 pm
    Post #581 - January 6th, 2019, 10:00 pm Post #581 - January 6th, 2019, 10:00 pm
    We've been branching out with our pizza a little lately.
    A couple of my recent favorites:
    A riff on lahmacun/lahmajoun/lahm bi ajeen (ground lamb topping with pomegranate molasses, herbs/spices, tomato...) with buffalo mozzarella and pine nuts (added after picture was taken.

    IMG_0995.jpg Lahm bi ajeen


    Butter chicken with pickled jalapeños and buffalo mozzarella--probably my favorite pizza in recent memory. We'll definitely be making this again...

    IMG_0989.jpg butter chicken
  • Post #582 - January 7th, 2019, 3:06 am
    Post #582 - January 7th, 2019, 3:06 am Post #582 - January 7th, 2019, 3:06 am
    thaiobsessed wrote:Butter chicken with pickled jalapeños and buffalo mozzarella--probably my favorite pizza in recent memory.

    Both look great, butter chicken with pickled jalapenos and buffalo mozzarella is calling my name.
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow

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