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Old 10-03-2008, 11:16 AM   #21
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Heirloom. So the best of both worlds.

Funny thing is, I can already guess the genesis of this. He'll get a big eyed smile and start looking and after a while he'll ask me what it looks like, and after about ten minutes of evasive answers he'll figure out that I'm having him on and go tell on me to mom.
but what young boy could resist a homemade "heirloom whump pizza"? you have the dough recipe, now all you have to do is get some fresh whump meat. the possibilites are endless...have fun!
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Old 10-03-2008, 11:27 AM   #22
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do you line the bowl first, then toppings, then a top crust?
what shape or depth bowl?
i'm going to try your dough recipe. thanks!
I spray the edges of the bowls with some spray on, or I use oil to rub on the edges or the dough will stick.

I put a little sauce in the bowl first to keep the cheese from sticking to the bottom, then cheese, toppings and a little more sauce... I usually do a mushroom, some onion slices and green pepper...

Note that the cheese doesnt get crispy by baking upside down. so if you like crispy bubbly cheese, this isnt for you. Its almost like a pizza soup inside a bread bowl, especially if you are a sauce fanatic (like me).

The bowls I use are the small ceramic cereal bowls. They have to be oven safe, and I use a size that holds about enough to make a good size personal pizza. They are easier to weild if they arent smooth on the bottom (you have to have somewhere to grip to flip them over). Handled bowls are okay if you dont mind having a slit for the sauce to run out of.
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Old 10-03-2008, 11:35 AM   #23
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ah, i understand. the cheese holds it altogether.
i AM going to try this at home. LOL
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Old 10-03-2008, 11:47 AM   #24
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Thanks, Chinaco, now you’ve got me going, I must go down to that cross-town pizza joint again; it’s been about 10 years. They served bread there that tasted like grandma’s. Wonder if it’s still the same. The recipe remained the same even when the place was taken over by Indians. Indian pizza, it’ on my calendar now!

Grandma was Bohemian but married an Italian. Her MIL taught her how to cook the Italian way. Her pizza was about an inch thick made from her famous bread dough, rubbed with a little garlic, herbs and olive oil, nothing else. That’s nostalgia.
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Old 10-03-2008, 11:54 AM   #25
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A friend of ours makes fabulous pizza with just his regular gas oven and a pizza stone.

Focus on the crust. That's what makes great pizza. Our friend (and most pizza joints in town) make the dough the night before and let it rise slowly overnight in the refrigerator. The slow rising allows for more complex flavor development in the dough. Plus, it spreads the work out some.

We've also discovered that fewer toppings are better -- they don't load the dough down and make the crust soggy.

Good luck!
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Old 10-03-2008, 12:07 PM   #26
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Grandma was Bohemian but married an Italian. Her MIL taught her how to cook the Italian way. Her pizza was about an inch thick made from her famous bread dough, rubbed with a little garlic, herbs and olive oil, nothing else. That’s nostalgia.
ah yes, the olive oil. with any type of fresh dough, put a little virgin olive oil in a bowl and turn the dough gently to coat the outside. then let it proof (or rise) for about 30 minutes. the elasticity of the dough will amaze you.
BTW, this trick works for any dough, including bread dough.
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2stone pizza grill.
Old 10-03-2008, 12:25 PM   #27
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2stone pizza grill.

I bought one of these a few weeks ago.

2stone pizza grill

i use it on my weber genesis grill. it's on expensive side
but it works *really* well. i can make pizza with it that's as good
or better than most restaurants. the pizza only takes a few minutes
since the heat inside gets well over 500 i would guess 700 or 800.

the trader joes in my area sells uncooked pizza dough blobs.
which works pretty well. so i can make pizza on impulse by just popping
down to trader joes. ... wonderfull!
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Old 10-03-2008, 06:33 PM   #28
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e.

The disadvantages were that there was a lot of shopping, prepping, cleanup, and leftover ingredients involved, and like Dex said below, after all of that the result was very high in calories! Everybody wanted their favorite toppings piled on, and the calories piled on too.
Definitely agree it is a lot of work, I found it to be a fun joint cooking project though. I assumed that calories were less than pre bought pizza, but you Dex maybe right. Although, things that I put on like tomatoes, garlic, onions, mushrooms, and turkey sausages don't have a ton of calories.
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Old 10-03-2008, 06:38 PM   #29
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We do the boboli thing. Nice feta, olive oil, tomatoes, some hot peppers and spinach, yum. Of course then theres the all meat clog your arteries fiesta. We wont get into that and scare the kids...
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Old 10-03-2008, 07:05 PM   #30
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The one I had this morning was olives, feta, red onion, red pepper. Decent for a cheap frozen model.

The sams and costco 3 meat pizza is a joy to behold and a thrill to eat.
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Old 10-03-2008, 07:16 PM   #31
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We've tried everything and I don't think you can re-create the results of wood fired neopolitan pizza oven at home unless you have one yourself. The temps are as high as 900F in a wood fired oven and the pizza cooks in 90 seconds or less. Fortunately, there is a bonafide wood fired pizza restaurant near us and we go there often.

However, we've taken to making grilled pizzas on our Weber gas fired grill (on high) and they are very good. Still not equal to a wood fired oven, but better than a conventional oven IMO.
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Old 10-03-2008, 07:40 PM   #32
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We've tried everything and I don't think you can re-create the results of wood fired neopolitan pizza oven at home unless you have one yourself. The temps are as high as 900F in a wood fired oven and the pizza cooks in 90 seconds or less. Fortunately, there is a bonafide wood fired pizza restaurant near us and we go there often.

However, we've taken to making grilled pizzas on our Weber gas fired grill (on high) and they are very good. Still not equal to a wood fired oven, but better than a conventional oven IMO.
Ya somtimes Ill throw it on the grill. Pretty tasty. Pizza is so expensive around here so much cheaper doing it yourself.
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Old 10-03-2008, 10:40 PM   #33
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One I've been meaning to try:

Mario Batali's Pizza Dough:
http://www.nytimes.com/2007/08/16/tr...ml?ref=escapes

And a little about his outdoor pizza oven (also meaning to try....)
For Mario Batali, Its Molto Michigan - New York Times
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Old 10-04-2008, 11:29 AM   #34
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Pizza-making is sort of a hobby this year for me, but I find Boboli and frozen dough by, say, Pillsbury disgusting. **Don't try the Jiffy box brand either (which makes wonderful cornbread) unless you want to make it for shoe leather.

Nope, I found that a cheap $.40 or so bag by Walmart is okay if you don't do homemade. Decent pizza dough that spreads well on a 12" circular pizza pan thinly.
Sargento Mozzarella smoked flavor or mixed with Provolone is best (Sargento is best in general to me).
Contadina brand pizza sauce 4-cheese or regular is best. The other brands were too tart, but Contadina, for us, seems to hit it right on.
And then just put anything I want on it like tomatoes, sweet onions diced or red onions diced, 8 0z. cans of sliced mushrooms from Walmart are like $1 or so and great, etc. etc.
Sometimes we put the sauce, then the cheese, then the toppings and then more cheese...and, if you use about a package and a half of Sargento's (ok, 12 ounces or so) you get a wonderfully rich pizza topping...fattening...but just delicious.
We've gotten so that we prefer to make our own instead of buying as they are so much better, but to each his own.
And, thanks, for the pizza dough recipe, PsychoticChemist, as I'll try it, also.
I have heard there is a good site for pizza dough called: splendid table.org. Haven't tried it yet, tho.
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Old 10-04-2008, 01:20 PM   #35
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Definitely agree it is a lot of work, I found it to be a fun joint cooking project though. I assumed that calories were less than pre bought pizza, but you Dex maybe right. Although, things that I put on like tomatoes, garlic, onions, mushrooms, and turkey sausages don't have a ton of calories.
Check out the calories in the dough itself - it is pretty high - and when you consider how much you eat of it, it gets up there.

I agree that the fire oven baked pizzas are the best and the calories probably not too bad if you go with a thin crust and simple sauce and a little cheese.

Some frozen pizzas are good it you cook them properly - Digiorgo thin crust spinach and mushrooms - about 1250 cal for 23oz

Of the deliveries - Poppa John's has a good dough. I go to the store and ask for it well done - crispy - light on the cheese, heavy on the sauce. If you don't ask for it well done; you get something that is too soft and limp. I stopped eating it - too many calories 300/slice or about 1800/14"
Calories in Papa John's - Original Crust Pizza with Cheese
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Old 10-04-2008, 01:30 PM   #36
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DH and I really like Trader Joe's whole wheat pizza dough. I'm gonna try T-Al's recipe sometime too. Pizza is simply one of our favorite foods! I love the leftovers for breakfast the next morning too.
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Old 10-04-2008, 01:41 PM   #37
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[quote=dex;725529]Check out the calories in the dough itself - it is pretty high - and when you consider how much you eat of it, it gets up there./quote]

The Weight Loss Industry Council funded the development of pizza. By far the easiest and most pleasant way to get fat is to eat pizza.

Ha
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Old 10-04-2008, 06:04 PM   #38
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well, not exactly. banana splits with ALL the works is almost as great as PIZZA. i'll let ya know after i make my next batch of homemade vanilla ice cream. LOL
if you're on a diet, unsusbscribe from this thread ASAP.
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Old 10-04-2008, 06:09 PM   #39
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I think I outdid pizza as a weight gainer when we went out for lunch yesterday. I had shrimp wrapped in bacon, a chili relleno, one beef and one chicken taco, both in freshly deep fried crispy shells just dripping with fat, refried beans and rice.

I didnt exactly make up for it today either. A big bowl of vietnamese Pho just jammed full of thinly sliced, extremely fatty well done brisket. But there were plenty of sliced jalapenos and sriracha to compensate.
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Old 10-04-2008, 06:25 PM   #40
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chile rellenos! how i miss those little succulents. there is no real tex mex in my area. waaaaaahhhh!
i have to make it myself.
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