Home made pizza

philjohnwilliams said:
Do you do a long cold ferment for your pizza dough?
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Not for my pizza dough. I mix up equal parts of Italian 00 flour and KAF all purpose flour and a teaspoon of kosher salt. In a cup of lukewarm (110-115*F) water, I add a packet of bread yeast, and let that bloom for about 15 minutes. The yeast slurry gets added to the dry ingredients with a drizzle of extra virgin olive oil, then mixed into a dough and kneaded for a few minutes. After a 15 minute rest, it gets kneaded for a few minutes more, then left to rest and rise for 3 to 4 hours at room temp. Then it’s ready to make a pie.
 
BOB357 said:
You inspired me to bake a pie tonight. Thinking a Santa Fe pizza. Pepper Jack and pickled Jalapeño slices.
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I've never tried Pepper Jack on pizza, I think I will do that next pizza night
 
philjohnwilliams said:
I've never tried Pepper Jack on pizza, I think I will do that next pizza night
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Back in the '70s, there was a pizza joint in Medford, OR. Casey Jones' Pizza. They made what they called a Sana Fe. I can't remember much about the sauce, but the only toppings were Jack cheese and Jalapeños. Only ate there once and fell in love with the Santa Fe. Even my meat & potatoes Irish wife loves it. It is a treat. I use plain tomato sauce and sprinkle with salt, pepper, oregano and garlic. Just enough to keep it from being bland. Don't scrimp on the peppers or the cheese.
 
BOB357 said:
Back in the '70s, there was a pizza joint in Medford, OR. Casey Jones' Pizza. They made what they called a Sana Fe. I can't remember much about the sauce, but the only toppings were Jack cheese and Jalapeños. Only ate there once and fell in love with the Santa Fe. Even my meat & potatoes Irish wife loves it. It is a treat. I use plain tomato sauce and sprinkle with salt, pepper, oregano and garlic. Just enough to keep it from being bland. Don't scrimp on the peppers or the cheese.
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This is on the short list.
 
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Another nice round pie. This one uses a spicy bbq sauce, baked chicken, peppadew peppers, onions and mushrooms, with a 4 cheese blend.
 
Herm_brews said:
Good looking pies Ben. You Aussies put eggs on anything, don’t you?
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Yeah mate eggs go with everything sorta like beer;).
I am Partial bacon and egg Pie to BTW don't tell anyone but in Aus you can be labelled a bit limp wristed for eating Quiche bloody yum I rekon!
 
Trialben said:
Yeah mate eggs go with everything sorta like beer;).
I am Partial bacon and egg Pie to BTW don't tell anyone but in Aus you can be labelled a bit limp wristed for eating Quiche bloody yum I rekon!
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"Real men don't eat quiche" comes to mind ;)
Can't remember what that was in connection to.....
 
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