Fried and Bake Pizza..Great in my opinon! 2/26/2012

I wanted to try an experiment for a fried pizza and also make a submission to this months challenge of “Not Round” on pizzamaking.com. I decided to take a small dough ball and cut it in half and I just made a circle and pinched the dough together. Then the doughs were stretched a little and cut with a scissors.


The first fried pizza I made I fried a little longer on both sides and used a stainless steel spoon to depress the dough in the middle while frying until the dough set. After the frying the dough it was drained on paper towels then dressed on my cutter pan and baked on the pizza stone until the sauce became hot and the cheese melted. The second pizza turned out a little better because I didn’t fry it as long. My daughter ate the first fried pizza and thought it tasted great. I ate the second fried pizza.

The dressings used on the fried pizzas were Les’s sweet sauce, two blends of mozzarella, a little white cheddar, fried sausage, cut Capicolla, homemade ricotta (that I learned how to make from Craig’s thread), and fresh thyme and stick oregano that Larry sent me.

I really liked the fried and baked pizza.

I guess I didn’t hold my camera steady when taking the crumb shot, so that picture is a little blurry.

Norma

NY style pizza making and beer making at Steve's (Ev) Home 2/25/2012

Steve invited me to his home Saturday to watch how he makes beer and also for NY style pizzas. I really enjoyed watching how Steve makes beer and the processes and methods that go into making beer. When I looked at his formula sheet for the kind of beer he was brewing I thought that sheet had a lot more details on the sheet than the ones from the dough calculation tools. Steve also said they have calculators on the brewing forum he is on and you just decide what kind of beer you want to make and go from there.


I also never had Steve’s NY style pizzas made in his home oven before. I must say his home oven sure bakes pizzas a lot better than my home oven. The NY style pizzas Steve made could top any NY style pizza I have tried in NY. Steve used KASL as the flour for his NY style pizzas. The last pizza Steve made he put the stick oregano on that Larry had sent Steve and me. Thanks so much Larry, the stick oregano on a pizza really tasted great!

I had some of Steve’s homebrews that he had made before. They sure were good.

Thanks Steve for inviting me to your home today to watch how you make beer and also for being able to taste your great NY style pizzas! :) I had a lot of fun.

Norma