Explore My Pie, Smoked Paprika, and more!

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"4 cup HEB (store brand) Bread Flour, 2-3/4 cup water, 1-1/2 tsp powdered blue cheese, 1 tsp ADY, 1 tsp Turbinado sugar, 1 tsp pickling salt, 1 tsp smoked paprika. I dry mixed the flour and spices, and then added the proofed yeast and sugar in 1 cup warm water. It took another 1-3/4 cup water to get to the consistency I wanted, which is a little bit lower hydration than normal. It got a bulk ferment of 10 hours, then I stretch and folded and balled it and put it in the fridge for another 12…

"4 cup HEB (store brand) Bread Flour, 2-3/4 cup water, 1-1/2 tsp powdered blue cheese, 1 tsp ADY, 1 tsp Turbinado sugar, 1 tsp pickling salt, 1 tsp smoked paprika. I dry mixed the flour and spices, and then added the proofed yeast and sugar in 1 cup warm water. It took another 1-3/4 cup water to get to the consistency I wanted, which is a little bit lower hydration than normal. It got a bulk ferment of 10 hours, then I stretch and folded and balled it and put it in the fridge for another 12…

"Homemade sourdough, made with KA AP and KA Bread flour and a bit of semolina. 24 hour bulk rise in fridge, rounded and risen on counter for 1 1/2 hours. Topped with fresh mozzarella, muenster, and peppered ricotta salata. Post bake, topped with pistachio, mint, oregano, garlic and blood orange pesto. Dressed with baby arugula tossed in a blood orange vinaigrette and edible flowers. Awesome combo. I'm hoping to grow some orange mint this spring and play around with that on pizza!" —dhorst

"Homemade sourdough, made with KA AP and KA Bread flour and a bit of semolina. 24 hour bulk rise in fridge, rounded and risen on counter for 1 1/2 hours. Topped with fresh mozzarella, muenster, and peppered ricotta salata. Post bake, topped with pistachio, mint, oregano, garlic and blood orange pesto. Dressed with baby arugula tossed in a blood orange vinaigrette and edible flowers. Awesome combo. I'm hoping to grow some orange mint this spring and play around with that on pizza!" —dhorst

"N.Y. style pie with sauteed sweet peppers, Vidalia onion and sopressata, cooked in my electric kitchen oven at 550."—Ev

"N.Y. style pie with sauteed sweet peppers, Vidalia onion and sopressata, cooked in my electric kitchen oven at 550."—Ev

"Here's my big slices from smaller pies pizza as discussed on this thread. I was looking for 8+inch foldable NY style slices from an oven that can only hold a 14*16inch stone. It's a NY style pizza (using a 67% hydration Tom Lehmann recipe from pizzamaking.com) cold fermented for 3 days. Unfortunately messing with the shape meant that some of the better cornicione ended up on the side pieces but those were eaten too. I used carrot in my sauce to sweeten it up a bit."—Frizzaldo

"Here's my big slices from smaller pies pizza as discussed on this thread. I was looking for 8+inch foldable NY style slices from an oven that can only hold a 14*16inch stone. It's a NY style pizza (using a 67% hydration Tom Lehmann recipe from pizzamaking.com) cold fermented for 3 days. Unfortunately messing with the shape meant that some of the better cornicione ended up on the side pieces but those were eaten too. I used carrot in my sauce to sweeten it up a bit."—Frizzaldo

Gibran's Late Night Pizza Margherita #homemadepizza

My Pie Monday: Python Pizza, Beets, Pork Belly, and More!

Gibran's Late Night Pizza Margherita #homemadepizza

"Back at the in-laws again and their kick-ass pizza oven. This is a partial whole-wheat (about 20%) with an Ischia culture (yes, I brought mine as a "gift") at about 70% hydration overnight cold bulk ferment in the refrigerator then about 3 hours on the counter after dividing. It baked far about 7 minutes at about 650°F. It is topped with garlic and arugula from the Tucson Farmers Market and a drizzle of truffle oil." —jamesws

"Back at the in-laws again and their kick-ass pizza oven. This is a partial whole-wheat (about 20%) with an Ischia culture (yes, I brought mine as a "gift") at about 70% hydration overnight cold bulk ferment in the refrigerator then about 3 hours on the counter after dividing. It baked far about 7 minutes at about 650°F. It is topped with garlic and arugula from the Tucson Farmers Market and a drizzle of truffle oil." —jamesws

My Pie Monday: Cheeseburger Pizza, Cherry Pie, Toaster Oven Pizza and More!

My Pie Monday: Cheeseburger Pizza, Cherry Pie, Toaster Oven Pizza and More!

Cheeseburger Pie,My Pie,Toaster Ovens,Veggie Pizza,Cherry Pies,Cheeseburgers,Pizza Recipes,Mondays,Says

The Brooklyn Ragazza: Festive Pickled Blueberry, Prosciutto & Gorgonzola Pizzettes

The Brooklyn Ragazza: Festive Pickled Blueberry, Prosciutto & Gorgonzola Pizzettes

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