Man, I can’t wait till spring so I can start slinging some pizzas. Anyone else?
Pizza!
- Thread starter desmoface
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The absolute domain of my wife. She has her own sourdough and does the (thin) crusts. I’ll do the red sauce and toppings.
My current goto:
Mozzarella
Salame Milano
Anchovies with capers
Red onions and/or black olives
My current goto:
Mozzarella
Salame Milano
Anchovies with capers
Red onions and/or black olives
+1 for anchovies. The Arko of the pizza topping world.
I could forgo the salame but the saltiness of the anchovies works so well with the creaminess of the mozzarella…
Are they not in the officially approved canon of pizza toppings?
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- #5
Plain ole Pepperoni, Green Olives and a little olive oil. I like sausage but wife is allergic.
I love Arko but I've never had anchovies.
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- #7
Not a big fan of fish, so no anchovies here. When I was a kid working at the local pizza joint, I would get grossed out when someone ordered anchovies, I didn't even like touching them, LOL.
Gorgeous top and bottom. What did you use to bake this delight?
Anchovies in savory things like red sauces and stews add a nice umami note without tasting fishy. The filets just sort of melt.
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- #10
Long story short: I was in Houston one time for work and meet up with about 25 colleagues for dinner at a beer and pizza place. I’m a bit late and they’d already worked through the two or three monster 25” pizzas they’d ordered. They ask me to order another, so I do and I put anchovies on it. When it comes, not a single other person would eat it. Up to that point in my life, I thought anchovies were canonical and much-loved. Since that day, I’ve come to learn that about 90% of people detest them.
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- #12
It’s kinda ironic, in Naples, where Neapolitan pizza originated, anchovies are a fairly common topping.
I've been slinging them lately. Some basic Neapolitan, focaccia, other hearth pizzas and now playing with Detroit style.
Half the cheese onto the dough after panning so it'll rise around the chunks is a great technique.
O.H.
Half the cheese onto the dough after panning so it'll rise around the chunks is a great technique.
O.H.
You, sir, are doing it right. Great pizza! I'll do anchovies and capers with red pepper flakes and some parsley with some pasta for a quick and easy dinner.
Yes. More of this.
For those of you in the no anchovy crew try some boquerones (white anchovies) some time. Tapas places will usually have them. I always found it hard not to snack on them in the kitchen.
ylekot
On the lookout for a purse
That crust is beautiful!!!
Pasta alla puttanesca is one that I do quite often at home.
Mostly I go the easy route (Worcester, Soy or Fish/Sqiud) but yes using the filets gives a special depth.
Beautiful pizza. Nothing beats a plain traditional creamy mozzarella, tomato sauce and basil. Simple as that. I could eat that everyday for the rest of my life.
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- #19
What does everyone use for flour? This has been working good for me, so far. I also tried Caputo’s Nuvola but the wife preferred the Pizzeria. I honestly couldn’t tell any difference between the two. Here’s the dough recipe I’ve kind of settled on (below)…for the sauce, it’s San Marzano’s, salt, and basil that my wife grows. Post your dough recipes, I’m open to trying something new.
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