To everyone who’s ever pissed me off about this.. There IS thick crust pizza in Italy, too. Please let me know when you’re ready for a civilized conversation.
Things to point out: Included in this ample smörgåsbord were both carpaccio and ceviche.
This was only the main course, there were also lots of drinks and other goodies.
Dessert was also offered, in the forms of many cakes, ice cream, and an array of CHEESES. Gotta respect the man
I don’t know why I’ve been wasting my time eating anything other than stuff like this. WHY didn’t I write any recipes for this !!?
Sooo a few years back, we built a big rotisserie, and in a gross act of negligence, I didn’t post anything about our meat adventures on a stick. Shame shame.
For those of you not familiar, one Shawarma is equal to one Chihuahua
Close-up of the meat meat log
It was clearly tasty, but after a while, the meat cylinder started to destroy itself from inside-out
Grillmeister Butts, slicing it like a champ
At this point, everyone was so drunk and hungry, that they just about ate Buttons because the meat took so long.
Greg’s first submission for the Clean Plate Club.. He got wait-listed.
Mike’s happy face, because Mike was in his happy place.
Anybody want some of this vegetarian stuff? No? Oh.. ok.. I’ll just eat it myself, I mean.. I got enough to share… ok I’ll just eat it myself…
and alas… the inevitable happened. Lesson learned. Meat is a natural structure, that should contain bones and tendons, in order to keep together. The Shawarma, while delicious, is an abomination against nature, and if cooked on a spit, it must always oriented vertically.
Best staying-in Double date ever!! Yumpy doodles with Sriyanka, Al, & Lauren!
Yum = French Onion Soup + Linguine with Shrimp & Broccoli in Garlic Oil Butter Parmesan
SO I tried to make a curry recipe that Sriyanka gave me, but I made a lot of substitutions when I didn’t have the right ingredients.. I also made cauliflower the main ingredient instead of meat. I basically botched the original recipe, but it still came out great. When I told Sriyanka what I did, she told me that I actually made the RIGHT recipe for a veggie dish.. so it all worked out just splendidly!
Sorry, I totally don’t remember what exactly it was that I put in this.
First of all, check out the great invite I received from Gregorio Nacketti for this awesome pizza weekend. We made 8 pizzas, as well as needless quantities of other food (to come in a later post) and monstered all of it ourselves :) The pizzas were exceptional. I’d say that the worst pizza that we made that weekend rivals some of the best that I had made prior to that.
Looking from Top-down, Left-to-right, we have pizzas #1,2,3,4,5,6,6 (sideview), 7,8. Looking at Gregorio’s post, pizzas 1-4 are documented in the Saturday Evening chart (in order top to bottom), and pizzas 5-8 are in the Sunday Afternoon chart (also in order). That way, you can keep track and know what’s reaaal good.
This was a great great great weekend, and I thank Gregorio endlessly for his guest post, his invite, and his genuine enthusiasm and rigorousness in this project. I recommend him to future cooks and employers. Make sure to check out the extremely well-documented guest post, and stay tuned for the recap of all non-pizza related food activities that took place nebenbei (alongside stattgefunden haben).
Note 1: Pizzas 1 and 2 were originally supposed to be a single pizza, but the Pizza Dough Stretching Method that Gregorio found online, which is the Holy Grail of excellence for pizza makers and Oh My GOd how could I have neglected to link this video earlier in the post, caused the dough to stretch out far too well and beautifully to fit on our pizza peel, thus, requiring a bisection.
Note 2: The fun-looking mushrooms in the last picture are NOT exhibiting the moiré effect, but rather, were cut using Gregorio’s curvy-serrated bread knife. All of the veggies looked like that!
Note 3: The sideview picture I took happened to be of an unrepresentatively floppy slice. The vast majority were crispy on the bottom, and soft on top, just as they oughta be.
It all started with a party and the idea of finding a good pizza dough. The idea became an an invitation:
These are the PIZZA CHRONICLES
2/3 cup (158.51 ml) of warm water (11O°F to 115°F)
1 teaspoon sugar
1/8 ounce (3,4 g) package fast rise yeast or 1/8 ounce package active dry yeast
1 3/4 cups (218,74 g) all-purpose flour or 1 3/4 cups bread flour
1/2 teaspoon salt
1 tablespoon cornmeal (optional)
Combine water and sugar in small bowl; stir to dissolve sugar.
Sprinkle yeast on top; stir to combine.
Let stand 5 to 10 minutes or until foamy.
Combine flour and salt in medium bowl.
Stir in yeast mixture.
Mix until mixture forms soft dough.
Remove dough to lightly floured surface.
Knead 5 minutes or until dough is smooth and elastic, adding additional flour, 1 tablespoon at a time, as needed.
Place dough in medium bowl coated with nonstick cooking spray.
Turn dough in bowl so top is coated with cooking spray; cover with towel or plastic wrap.
Let rise in warm place 30 minutes or until doubled in bulk.
Flour, all purpose or bread, 28 oz (779 grams) (6.5 cups of King Arthur Brand or 6 cups of Gold Medal
brand; see note)
Water, 17.4 oz (514.5 ml) (cool to room temp) (a little less than 2 1/4 cups)
Instant dry yeast, 1 teaspoon (3.5 grams)
Salt, 2.5 teaspoons (15.6 grams)
Sugar, 2 teaspoons (7.8 grams) (optional)
Olive oil, 3 teaspoons (11.8 ml)
Place water in mixing bowl.
In a separate bowl, mix salt and yeast into flour.
Combine flour/salt/yeast mixture into water and mix until all the flour has been incorporated.
After flour has been totally incorporated, add oil and knead for about 4 to 5 minutes (see note).
Test final dough temperature, which should ideally be between high 70s to low 80s (optional).
Divide dough into 4 equal pieces (using a digital scale if possible; each ball should weigh 11.5 oz [~326 grams]) and place in sealed quart-sized container or freezer bag and refrigerate overnight or up to 72 hours (After much experimenting, I have concluded that I like 3 days best).
The following day, remove your dough balls within 1 or 2 hours of baking and allow the dough to come to room temperature. (the dough will tend to blister more if the dough has not been allowed to come to room temperature).
In the meantime, place your pizza stone in oven and preheat at 550 degrees (depending on thickness of your stone and your oven’s power) for at least 1 hour.
Open each dough ball using care not to degas, transfer to a pre-floured pizza peel (or on parchment paper), and top with your favorite sauce, cheese, or other toppings.
Transfer pizza from peel to oven or slide parchment paper onto preheated pizza pan/stone and bake for 4 to 6 minutes each until browned on top and cheese has melted but not burned.
3½ cups (16 ounces) high-gluten flour
9 ounces warm water
1 tablespoon classico olive oil
1 teaspoon instant yeast
¾ teaspoon salt
In a stand mixer (e.g., KitchenAid) fitted with the paddle attachment, mix on low speed until ingredients come together and form a scrappy dough. Add olive oil and mix for a few seconds longer until it’s incorporated into the dough. Switch to the dough hook attachment and set mixer to medium speed. Allow mixer to knead the dough for a full 15 minutes at which time it should pass a windowpane test. Place dough in a large oiled bowl and cover tightly with plastic wrap. Place dough in the refrigerator for 24 hours.
NOTE: The flour we used for all three doughs is “Frießinger Mühle, Tipo 00”
Saturday morning, January 18th(we ate too many burgers to start earlier)
NOTE: The window test is a test to see, if your dough is stetchable enough (otherwise you have to knead konger)
Saturday evening, January 18th
We started making dough #1 at 7:00pm and simultaneous the sauce (standard: olive oil; peeled tomatoes, sugar, salt, oregano and garlic. Dough #1 also failed the window test and needed way more flour than in the recipe.
NOTE: Dough #2 probably needs longer baking time. It’s Gregor’s favorite, though.
Sunday afternoon, January 19th
Sugar doesn’t belong in pizza dough
Dough #2 is probably the best choice (at least it tastes perfect) and if you’ll bake it a little longer the consistence could be as good as dough #3.
Dough #3 is according to Josh most likely a NY Pizza (we’re talking about the consistence).