More Monday artwork!
@Alberto – beautiful pie and incredible crumb. I love the dark bottom.
@Graham – wow those look and sound incredible.
@Jimmy – That’s my kind of pie there.
Another totally awesome MPM.
@DailyWaffle - that pie is a thing of beauty. It looks and sounds absolutely delicious.
@Paralleli - beautifully balanced look on your toppings. I think onion and sausage on white cheese is one of the most difficult combinations to get looking great.
@Millions - sweet pie. I bet the pepperoni and jalapenos was great on that crust.
@MightyPizzaOven - your pies out of the Mighty Pizza Oven just keep getting better and better. When are you going to start selling that thing???
@Diana - of course it's OK. That would be very cool. I love funky cheese - I love all cheese. Please shoot me an email. My computer crashed and I lost all my contacts.
@BGE - Awesome; spread the chili love! Thanks for posting the link. I didn't even think of it. Those are the two Calabrians I like in the first pic.
Awesome inspiring combinations and classic Margheritas. Thanks for the homage Millions!
@SonnyC79
Calabrian usually from Amazon: Search for "Tutto Calabria Hot Long Chili Peppers". The Tutto Calabria round ones are good, but I prefer the long. "Artibel Hot Pepper Calabria" are also very good - small and round.
Aleppo from The Spice House: http://www.thespicehouse.com/spices/crushed-aleppo-pepper
@BGE - classic.
@Andris - yes, I've been an obsessive for a while now ;)
I've also been an Obsessive here at Slice, but it was a while ago, and much has changed since then.
@Kenji - I've been using it almost exclusively for about a year now. It borders on life-changing.
@SonnyC79, @Burger365 - thank you! Jeff - I never thought about combining mascarpone and Nutella. Great idea.
@Andris - Awesome combination, beautiful pie, and wonderful photography!
@adam - if you keep it up, I'm going to have to try bar pizza :)
Everything looks great. Love the pepperoni love! I've got to try Baby Sinclair sometime too.
Jeff - great to put a face with the beautiful pies you make. Always good to know a fellow Texan a little better.
I think the whole basis of comparison is wrong here. For most of us who would spend $300 (or more) on our home pizza making set-up, the appropriate comparison is not 16 or 17 pizzas, it’ 3 rounds of golf or something along those lines.
"so is bacon, but I wouldnt eat it raw or flabby like that."
So what exactly did you mean when you said your favorite way to eat bacon is "raw like sushi"? http://www.seriouseats.com/2012/12/seriously-delicious-holiday-giveaway-zingermans-20121214.html
It melts in your mouth if prepared properly. None of the 8 people who tried it thought it was a fail. Quite the contrary.
Great looking pies everyone.
Norma - that may be the tastiest looking DS pie I've ever seen!
Some of these seem like solutions in search of a problem...
@dmc, yes, and so is Calabrian chili oil...
@dhorst - I don't typically put Aleppo on my marinara, but I make two "Diana Margheritas" every weekend :)
One of my all-time favorite pies is vegan - a marinara. With fresh oregano, basil, and sliced garlic, and a drizzle of Calabrian chili oil post bake, it can be transcendental. It's also a bit of a paradox. On one hand it would seem to be the simplest of pizza, however it can prove to be one of the most challenging - absent of anything to hide mistakes or defects in the crust, sauce, assembly, or bake.
Stellar collection of pies!
@BGEPizza, I don't know, but I would error on the side of not burning the nuts. No amount of char on the nuts tastes good, IMO. For the first attempt, I'd use roasted and salted pistachios (chopped) and add them for the last 30 seconds. All you really need to do is get them warm.
Most pies with nuts that I've tried turn out to sound better than they actually taste.
@BGEPizza, not sure hot you get your BGE, but pistachios will burn in about 30 seconds at Neapolitan temps. When I make that pie (one of the few exceptions to my comment above), I need to add them mid bake.
Eric - nice egg mod and great looking pies as always!
@SonnyC79 - thanks. The pies are unbelievably tender when baked that fast.
Great looking pies again this week everyone!
HEB, a Texas-based grocery chain, sells pizza flavor cheese puffs that are actually very good.
Calbee makes some interesting potato chips. I had their seaweed and salt a couple weeks ago. Overall, I'd say their quality is a notch or two below typical US products.
A little char on the tip of the leaves is important to the flavor of the pie.
TXCraig1 hasn't written a post yet.
A core member of the pizzamaking.com forums, Craig has been tirelessly pushing the limits of his pizza making since modifying his BBQ grill a couple of years ago and making pizzas on that which were already beyond what many are doing. Then came the Acunto. More
This just went on my list of pies to try as well. :)