PrintCheck out my latest pizza
This is also on pizzamaking.com, where i've been on a two-year quest to emulate Dom DeMarco's magical pies.
This is my latest effort, and in my opinion my best effort thus far. This honestly may be the second best pizza I've had in my life. Second only to Dom's plain cheese.
The dough is 100% King Arthur Bread flour, a bit salt, mixed in my KA Artisan mixer. Set to rise for about 24 hours.
The sauce is Escalon 6 'n'1 Ground Tomatoes -- fresh packed tomato from California. These are absolutely phenomenal tomatoes and make a great base for any red sauce. I've found no tomato, no sauce, no can, no brand, to be superior to Escalon in the past few years.
The cheeses are of three different varieties. The first is 100% Whole Milk Grande Mozzarella. The second is Mozzarella di Bufala Campana -- fresh Casabianca buffalo mozzarella. Amazing, milky, delightful. Out of the oven the pizza is topped with the salty but delicious Grana Padano, fresh grated.
Olive oil was drizzled on the pizza before it went into the oven and before it was finished in the broiler. This step is absolutely what ties the flavors together.
The cook method? Preheated the oven to 550° for about 45 minutes, my tired pizza stone is on the absolute bottom rack.
The cook time of this pizza was about 6 minutes, finished in the broiler.
After two years, simplicity is key. That's all I can tell you. I've slaved over my oven and cooked literally hundreds of pies. And what i've got to say is "keep it simple".
Note: Not sure how this board works as far as image posting, so i'll guess. I'll also include links to my flickr.
http://farm1.static.flickr.com/220/503277911_f92c464551.jpg
http://farm1.static.flickr.com/226/502843702_e2373bfcc1.jpg
http://farm1.static.flickr.com/194/502843696_96b6612b0f.jpg
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
Recently Commented On in Talk
Sponsored Link
Recipe
Mango Bean Salad
Fresh fruit and hearty beans make a refreshing side for our Morningstar
Farms® Southwestern Style Veggie Cakes.
Get this recipe »
9 Comments:
Simplicity is key. Your right. I made a sudo pizza once. It was olive oil, slowly carmalized onions, and a SMALL bit of parm. It was the onions that did it. :)
skigil at 9:26AM on 05/18/07
Oh, yeah. It's Escalon.net, not .com.
Philip
Prairie at 9:42AM on 05/18/07
I didn't see the actual recipe on the website. Can you post a link?
ThatGirl153 at 10:00AM on 05/18/07
I should have specified the pizzamaking.com forums. You'll find an amazing community of people dedicated to the craft. All skill levels.
I'm working on getting my pictures up here, having terrible luck. Hopefully this comment isn't lost like the other ones have been. :)
Prairie at 10:05AM on 05/18/07
Let's try just one link at a time...
Yummy pizza.
I don't know if it's a bug, or what, but i've literally tried 5 times to post links to the images for you. Maybe there is a "one link per post" rule that I don't know about.
:\
Prairie at 10:21AM on 05/18/07
Wow, Prairie! That's beautiful.
Cathy at 10:50AM on 05/18/07
I've got a square "grandma style" pie, too, if that is your thing.
It really is great as well.
http://farm1.static.flickr.com/193/503400964_bd3b3d8017.jpg
http://farm1.static.flickr.com/219/503400960_45506d6c67.jpg
Prairie at 12:07PM on 05/18/07
Oh man. Can I come over and have some of that gramma pie? Looks delicious.
capndesign at 3:01PM on 05/18/07
Certainly.
Thanks for the compliments everyone.
Prairie at 4:22PM on 05/18/07