Artisan pizza & flat bread connoisseurs.
Birthday Pizzas on the 2stone!
DH's birthday was last week, so he requested PIZZA for dinner!! Not a big surprise, really!
Here's the first one... two more below!
He had his choice of toppings for three pizzas... so, this one was Hunts tomato sauce with basil, garlic and oregano, Polly-O whole milk mozz, prosciutto and fresh mushroom.
This one was the usual "kitchen sink" variety... same for sauce and cheese, but pepperoni, black olive, onion and green pepper. I also added a few grinds of pecorino romano after I took the pic.
This one, he wanted "extra cheese"... so I put fresh, thinly sliced tomatoes, fresh mozz (a new brand, Mozzarella Fresca, that I don't like as much as the Precious) imported fontina and a little of the Polly-O with a little EVOO and fresh basil. It was cheese overkill! I usually put 4- 5 oz on a pizza and this one had at least twice that! It was the last pizza baked and I think the cheese, even though it was close to room temp by the time I used it still cooled the 2stone down a bit. BUT, it was STILL delicious!
I also baked these pizzas in quick succession rather than waiting between while we partially devour the first one and I shape and dress the second one... so I didn't give the oven as much time to recover. Also, we have a device in line on the tank to measure the contents. I think it is fouled and needs to come off. Not only is it not giving correct readings (I know by the weight that the tank is NOT empty!) plus I don't seem to be getting the volume of gas I usually get, so the oven didn't get as hot. These pizza baked at just over 600 instead of my usual 750. But it still goes to show that even at lower temps, I was able to get a nice bake. These were also made with JerryMac's same-day dough but sans sugar this time. This also made the crusts brown more slowly, but I couldn't tell any difference in the flavor. All in all, I will leave the honey in next time... and make sure that the pyro set-up is working properly! These were still absolutely delicious, but I would have liked a little more crispiness to the crust. DH didn't notice the difference at all... he just did his Homer Simpson impression.... MMMMMMMM......PIZZA!
I also baked one baguette, for which the temp of the oven was perfect! The crust was crisp and brown, the crumb cool and silky. Perfect! DH got a nice ham sandwich on half of it the next day for his lunch. (I got the other half!!)
~sd
Here's the first one... two more below!
He had his choice of toppings for three pizzas... so, this one was Hunts tomato sauce with basil, garlic and oregano, Polly-O whole milk mozz, prosciutto and fresh mushroom.
This one was the usual "kitchen sink" variety... same for sauce and cheese, but pepperoni, black olive, onion and green pepper. I also added a few grinds of pecorino romano after I took the pic.
This one, he wanted "extra cheese"... so I put fresh, thinly sliced tomatoes, fresh mozz (a new brand, Mozzarella Fresca, that I don't like as much as the Precious) imported fontina and a little of the Polly-O with a little EVOO and fresh basil. It was cheese overkill! I usually put 4- 5 oz on a pizza and this one had at least twice that! It was the last pizza baked and I think the cheese, even though it was close to room temp by the time I used it still cooled the 2stone down a bit. BUT, it was STILL delicious!
I also baked these pizzas in quick succession rather than waiting between while we partially devour the first one and I shape and dress the second one... so I didn't give the oven as much time to recover. Also, we have a device in line on the tank to measure the contents. I think it is fouled and needs to come off. Not only is it not giving correct readings (I know by the weight that the tank is NOT empty!) plus I don't seem to be getting the volume of gas I usually get, so the oven didn't get as hot. These pizza baked at just over 600 instead of my usual 750. But it still goes to show that even at lower temps, I was able to get a nice bake. These were also made with JerryMac's same-day dough but sans sugar this time. This also made the crusts brown more slowly, but I couldn't tell any difference in the flavor. All in all, I will leave the honey in next time... and make sure that the pyro set-up is working properly! These were still absolutely delicious, but I would have liked a little more crispiness to the crust. DH didn't notice the difference at all... he just did his Homer Simpson impression.... MMMMMMMM......PIZZA!
I also baked one baguette, for which the temp of the oven was perfect! The crust was crisp and brown, the crumb cool and silky. Perfect! DH got a nice ham sandwich on half of it the next day for his lunch. (I got the other half!!)
~sd
Comment
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Comment by paul williamson on March 13, 2009 at 5:24am -
hi you guys i,m new...gotta pizza pro.. love your passion for great pizza.i'm a friend of willard,...hes a top guy.trying to open a shop in wales uk.would love a recipe for dough..
we all know illards the master but ..who knows..take care...Paul
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Comment by sourdough girl on September 10, 2008 at 7:09pm -
Thanks, Collin!
Between some health problems and being out of town for 2 weeks, I haven't had the chance to make pizza for over a month! I'm gonna have to fix that problem... SOON!! Maybe I can make you even hungrier!! I know I'm getting VERY hungry for a 2stone pizza!!
~sd
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Comment by Collin Freeman on September 3, 2008 at 11:47am
- Oh, man ... I am salavating just looking at that photo! MMMMMMMMM!!! Very nice job.
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Comment by iquote on August 14, 2008 at 11:46am - Ha...I know, we are at that age when "quiet" is very good-the best!!! Happy Birthday DH!
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Comment by sourdough girl on August 11, 2008 at 12:08am
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Thanks, Jeanne!
It was a quiet birthday, but when you get into the geriatric set quiet is GOOD! And, he certainly got his fill of pizza!
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Comment by iquote on August 10, 2008 at 11:56pm
- Happy birthday DH! Birthday pizzas are the best! They look great!
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Comment by sourdough girl on August 9, 2008 at 1:29pm
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Thanks, Chris!
That bread was really excellent and I look forward to trying a sourdough variation soon... should give it even more flavor!
~sd
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Comment by Chris on August 9, 2008 at 10:50am - beautiful looking,i really like your bread and its crusts texture.. best of luck
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Comment by sourdough girl on August 8, 2008 at 1:32pm
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Hey, Willard!
Yeah, I've been having some health issues, so haven't been able to make pizza as often as I'd like!
Thanks for your kind words! DH says he's lucky, too, and toasts me for my efforts! Bless that man!
~sd
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Comment by Willard on August 8, 2008 at 8:06am -
Hey sdgirl,
Been under the gun on a couple of projects, so I'm finally surfacing, and what a surprise.
You keep on amazing us all with your skills. I agree DH is one lucky duck!
-Willard
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