Margi Cintrano
Washing Up
Nestlund: Thanks so much for posting your photos
Looks delicious.
Thanks for posting.
Ciao, Have lovely August.
Margi.
Looks delicious.
Thanks for posting.
Ciao, Have lovely August.
Margi.
CharlieD said:Finally after all this years I made pizza from scratch last night. Teh recipe was very much like your s, Margi, but it came from a local news paper and was called Pizza on the grill. Well I do not have grill I could use so after making the dough I did it right on the rack of the oven. I rolled dough pretty thin as per instruction and also unlike my women I like my Pizza very thin, it was chooey and crispy at the same tiem, don't ask my how, but it was. The reason I liked the recipe that it takes only an hour or so, basicaly time for rising, I am not good at planing ahead and if i were to make dough and had to refrigerate i wouldnever get around to make it.
Here are couple of pictures.
Good looking pizza Charlie. How did it taste? I made this one last week.
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Kylie, Buonasera,
I am pleased that you shall use my fail proof Pizza base ... It is divine.
Thanks for your input and interest.
Margi.
Those look great! I just love home made pizza. You really do need to try it on the grill sometime if you have the chance (and a grill). It really is great! Good to know that it works right on the rack of the oven.
How did your pies turn out? I'd recommend using king Arthur or gold medal bread flour, or a higher gluten flour (all trumps) for a new York crust. 00 flour is used for neopolitian pies but you need a minimum of 750 degrees to bake it correctly. Here are some pies I baked up last night using gold medal flour.
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...it should be placed 1) at or near the bottom of the oven, near the heating coil, 2) near the center somewhere, or 3) just under the broiler (this particular recipe suggests preheating the stone for an hour, placing it 6” from the broiler, and cooking the pizza with the combined heat from the stone, and the broiler to cook the top. ????)
And what flour? Italian 00 flour? AP flour? Bread flour?...
I thank you for this recipe. It looks delicious. A bit complicated, but that doesn’t scare me. I’m saving it for a future weekend project. But I’m looking to make a New York style pizza. For one thing, I’ve never seen a square one, and this pizza looks like it has much thicker dough than the typical NYC pizza. And with all the variations I’ve looked at for “authentic” NYC style pizzas I’ve researched, I’ve never seen one that included potato in any form!