All posts tagged: Pizza

Goofin’ on Grandma

Oddly, I come across a recipe for Grandma Pizza about once a month. I see it… I think, “huh, all those tomatoes and oil… that can’t be good.” And I pass on to the next sexy bit of food porn that inevitably fills my inbox. Given that I’ve been craving a slice of cheesy heaven lately, my curiosity got the better of me and I drug out one of those “best damned pizza in the world” grandma pizza recipes to see what all the fuss was about. I still didn’t like the idea of just tomatoes and oil, and I wasn’t all that keen on a super thin crust. In my head, I could just see a soggy behemoth coming out of the oven… so I took the idea of it all, and made it something else entirely. So… what is a Grandma Pizza? It’s a pie that appears to be widely popular in Queens and Brooklyn. It’s a Sicilian style pizza with a super thin, square crust – Topped with cheese and scattered with seasoned, crushed …

Bread Whore – The Hirohito / Mussolini Method

In another time, I might have given the dough a kinder, more compassionate name. But with that Cold War machine out there priming the pump, I’m feeling a tad evil. Generally speaking, this is the focaccia recipe from last month. – but – after making my usual weekly loaf of Hokkaido style TangZhong bread, I had 1/2 of the cooked roux left over. So… I says, “hmmm…. wonder what this would do in the focaccia recipe?” and, “What if I tweaked it and made pizza crust with it too?” So, I did. Axis Powers Pizza / Focaccia Dough Makes 1 Focaccia and 1- 20″ Pizza Ingredients 2 1/4 Cups Bread Flour 1/3 Cup TangZhong Cooked Roux (click through the linky to get the preparation on it) 1 Tablespoon Dry Yeast 1 Teaspoon Salt 1 Tablespoon Sorghum Syrup (or Barley Malt Syrup) 1 Cup Hot Water 1 Tablespoon Olive Oil 1 Tablespoon Garlic Infused Oil To make a Focaccia: Follow the focaccia procedure as you would for a  normal loaf. To make Pizza Dough: after kneading  with …

Feeding the Beast – Three Meat Pie

No, you really can’t call me a connoisseur of that flat meat pie. I typically go with the old adage – Pizza is like sex… even when it’s bad, it’s still pretty good. My oldest, fondest, memory of pizza was getting a take-out box (“Warning! pizza from Geno’s can be habit forming”) from Geno’s out in the middle of nowhere on Austell Road when I was a kid. Looking back, I really don’t think their pie was all that good – the crust was uber chewy and the sauce had so much oregano it would curl your nose hairs. But hey, Dad brought it home, and it was a very rare thing, so ominous warning label or not… it was pretty damned good. If I had to say what was the best pizza I’d ever had… that would be a multi-player toss-up. It could be “The Sleeper” from MJ Pippins Or that guy on Pat Mell Road that made you write your own order on a scrap of mimeograph paper Or the slice of cheese …

Copper River Wild Salmon – King and Fresh Pea Pesto Pizza

I told you last week I was going to do it… There’s a couple of reasons for this: One – King Salmon has a super high fattiness to it, so it lends itself extremely well to quick, high heat cooking. and Two – it’s really… really expensive. So to keep you from passing out at the market trying to buy enough to feed 4 people, I decided to come up with several ways to use a little and get a lot out of your Copper River King Salmon. The omelette the other night used 3 ounces for 2 people, and tonight we’re only using 4 ounces for 4 to 8 people (depending if you’re doing the pizza as an appetizer or entree.) – so, with just under a half pound of fish, we’ve successfully fed 6 people. That’s a winner, winner fishy dinner any day in my book. So, the pizza. You’re going to read below that this is one of those french-bread-dough-in-a-tubes. Don’t be hatin’. It actually makes a stupid good crust, and I’m all about …