Especially the last one, even Italian people I know highly respect his pizza.
http://vimeo.com/21303934
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Especially the last one, even Italian people I know highly respect his pizza.
http://vimeo.com/21303934
Good pizza like that is a reason for living. My girlfriend and I make some pretty killer pies but we just don't have the proper oven yet. Thanks for posting!
Shakespears Pizza in Columbia, MO is the best pizza that's ever graced my tastebuds.
Andy
Let's not forget another topic ripe for discussion and sure to get a lot of opinions - SF Burritos.
Video made me hungry. But did anyone else cringe every time the narrator said "the pizza scene?"
Yummy! Yes please. I'll be in Frisco (hehe) in a week and will try and track some of these pies down and report back.
Kimchi Burritos!Quote:
Originally Posted by maunahaole
So happy to see a link to food jammers - Nobu is a pal from a former life in Halifax and I couldn't be more psyched that their show is doing well.
I miss little star pizza at least a couple times a week now that I no longer live in SF. Le sigh.
I left my heart under a picnic table during a gunfight at tacqueria cancun.Quote:
Originally Posted by maunahaole
Ok, I've been fucking around w/pizza every night again for the last two weeks literally and this vid makes me wet my pants.
Hmmmm. I'm feeling that. Same here, I've been making pizzas to beat the band using an charcoal grill and a large high fire stone normally used in my oven..it lives there. Simple method, get the coals ready and spread them out. Put the stone on to heat for 10 mins. with the lid closed. When water will sizzle on the webbers lid the "oven" is ready. So far I'm batting 500 and losing interest in building an $3,000 outdoor pizza oven real fast ;) The "trick" ,if there is one, is to lift the webber top only enough to toss the pie in thus trapping heat.Quote:
Originally Posted by jitahs
Yep on heat retention. Any idea how hot your rig runs? I've been thinking about the pizza oven thing for like a decade but always resort to the 550F oven. Works pretty well with tipo 00 or pastry flour, nice crunch. The stone is great but requires too much energy to heat up. I'm throwing my cold dough into one of these, then the whole thing into the oven: Carbone Plus Round "lyonnaise" frypan - Heavy quality steelQuote:
Originally Posted by Too Tall
Comes out nice and even.
Belgian or French steel, no BS, lasts forever. Je l'aime.
Two batches of spontaneously-leavened dough now with the bubble-trapping and stretching from the vid. We'll see.
PS watched the vid for the 5th time, noticed I sat where the film maker did @ Delfina.
The best pizza in SF is the worst pizza I've ever had. NB: This experience, and my opinion, dates back to the early '90s. I haven't bothered with SF pizza since that horrific experience.
drift....Anyone want to pass along some recipes for bread and/or pizza crust that can be done on a stone in the BBQ. My grill gets super hot and I'd like to give this a go sometime.
Not drift, relevant - working on this right now.
4 weeks now literally every night pizza...
Good yeast, like Dr. Oetker. Cheap and you don't have to proof it.
salt
maybe half pastry flour, half all purpose
olive oil or not
milk - I use 1%. Haven't tried 2%, anything more texture gets weird.
sugar - not necessary but use if you like
combine in bowl dry ingredients, add warm milk/evoo
knead on table
cover, let rise
then do the foldy bits of the second guy in the vid; adds air
let sit, roll out
it's gonna tear if you do a like in vid if you haven't kneaded enough, rolling pin ok but little tapered on to not squash edges.
leave it rough
dress w/whatever*
fire the sucka
brush garlic oil**
eat with alcohol.
*whatever - I do Margherita-based stuff a lot
tomatoes, canned, good ones. TJs are ok, the ones with basil.
cut in slivers, take side of knife, smash and smear.
put in pan w/evo & water, cook to desired acidity, let cool - important
mozza
basil from your plant, because you have one
sea salt, little bit
mess around w/order; mozza on bottom tastes dif than the other way
**garlic oil
little clove, smash w/side of knife
add evoo
brush on or drizzle a la table
I need a super hot grill
The game has changed. There are a kajillion really good places now.Quote:
Originally Posted by davids
SF is a destination just for eating & riding.
that sounds totally easy. wife is a better baker than I am, she will know how to mess with the dough. Mozz will go on top. let it brown off a little bit in the hot. New twist for the next bbq.
try doing an oil infusion. put your ingredient(s) in the olive oil. heat the oil until just about cracking a boil, let cool. heat extracts flavors from the ingredients. this also works as an effective marinade for tuna steaks (or other lean fish if you cant get good tuna)
what do you put in the oil infusion that you put on the pizza?
dunno - havent tried it on pizza yet. but probably garlic or a garlic/oreg/basil combo. just an easy way to do something that passes as fancy cooking, but really takes no skill.
do it my way w/garlic - more better. report back.
I usually make 30 doughs at a time to freeze. I only use King Arthur-sir Lancelot high gluten flour. It's hard to find at retai, but its the key to developing sugars, colors and taste.
Denser, bigger taste, chewier for sure. Good for every once in awhile.Quote:
Originally Posted by Jonathan
For 30+ days in a row, my previous recipe works for life-preservation.
Got a recipe?
[IMG]http://farm8.staticflickr.com/7029/6...5294266f_z.jpg IMG_3238 by \\\amos///, on Flickr[/IMG]
Una Pizza Napoletana!
This.Quote:
Originally Posted by amos scattergood
I want then to make a whole kit! I may will inquire, I believe the guy rides a hand made mtn bike...Quote:
Originally Posted by ChristopherG
amos