It tastes better than it looks., Becker content

Pizza.......

Mmmmmmm.....

Kneading the dough properly is paramount. I worked at several pizza joints back in the day, that's the one thing I learned right off.

Knead it in 25 times to start. Then, knead out about the size of a frisbee. Make a loose fist with your off hand, then lay the dough over it. Make another loose fist with your strong hand, and slip it under as well. Slowly start working the dough in a circular motion with your mitts outward. Try to evenly space the stretched dough as you move out.

Knead again, about 25 times. Repeat as above.

When you finish, you'll have the pizza crust to build another spectacular creation upon.

Oh, and mushrooms for Marco Polo's sakes.........

:D

Moose
 
Moosez45 said:
Pizza.......

Mmmmmmm.....

Kneading the dough properly is paramount. I worked at several pizza joints back in the day, that's the one thing I learned right off.

Knead it in 25 times to start. Then, knead out about the size of a frisbee. Make a loose fist with your off hand, then lay the dough over it. Make another loose fist with your strong hand, and slip it under as well. Slowly start working the dough in a circular motion with your mitts outward. Try to evenly space the stretched dough as you move out.

Knead again, about 25 times. Repeat as above.

When you finish, you'll have the pizza crust to build another spectacular creation upon.

Oh, and mushrooms for Marco Polo's sakes.........

:D

Moose
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Ha ha, yeah, I have worked my fair share of pizza joints. Last one was Whole Foods, and we had an actual wood burning stove, it was amazing. That's where I learned to toss pizza.....after it landing on a couple co-workers heads, I got it down pretty well.
 
NikkiR said:
Ha ha, yeah, I have worked my fair share of pizza joints. Last one was Whole Foods, and we had an actual wood burning stove, it was amazing. That's where I learned to toss pizza.....after it landing on a couple co-workers heads, I got it down pretty well.
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I've lost countless rounds. :D

I always like the cutting station for some reason. The big ass rocking scimitar probably had something to do with it. Damn sure wasn't the air conditioning......

Little Ceasar's was my favorite pizza job. They gave us room to create some serious works of heart stopping goodness.

Great, now I'm hungry.

Moose
 
damn!!!!!!!!!!!!!! Now I'm suddenly craving for a pizza (i usually eat whole pies) why this happen to me whyyyy

Yes it looks that good...
 
Chameleonbear said:
Sounds like you need to come to the fall gathering!
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That's going to have to be a planned vacation. Maybe within the next couple of years. Have to go see the folks, ect, ect. But one day for sure. And by that time I will have perfected the campfire pizza.
 
NikkiR said:
That's going to have to be a planned vacation. Maybe within the next couple of years. Have to go see the folks, ect, ect. But one day for sure. And by that time I will have perfected the campfire pizza.
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If not, I am sure Ethan has plenty of pointers on how to. So awesome that he is a knife guy and a world class chef. We eat soooo good at the gatherings. Pizza would be awesome to try there though.
 
DerekH said:
If not, I am sure Ethan has plenty of pointers on how to. So awesome that he is a knife guy and a world class chef. We eat soooo good at the gatherings. Pizza would be awesome to try there though.
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I can bring a pizza stone.
 
I am pretty sure we can construct a field expedient coal oven...
 
love it! What a beautiful group of problem solvers...erm, ahem, I mean capable group.....grumble grumble
 
No, beautiful works. My mom says I am very handsome. Anyone got a copy of the boss's cookbook handy? See if there is anything in there about pizza. We might be trying to solve a problem that doesn't exist.
 
Not the boss' recipe but I believe it is Megan's:

Joy of Cooking website said:
Makes enough dough for 4 small pizzas or two 12-inch ones
Begin by making the dough the night before you want to bake the pizzas. Combine in a large bowl and let stand until the yeast is dissolved, about 5 minutes:
1 1/2 cups warm water
1/4 teaspoon active dry yeast
Add:
3 3/4 cups all-purpose flour
2 tablespoons olive oil
2 teaspoons salt
Mix with a wooden spoon until the dough is smooth. Cover the bowl with plastic wrap and allow to sit at room temperature overnight. The next morning, punch down the dough and shape it into a rough ball. Cover the bowl with plastic wrap again and place in the refrigerator. You can use the dough as early as eight hours after you punched it down (for instance, if you punch down the dough at 8 a.m., you can use the dough by 4 p.m.), but you can also keep the dough refrigerated, tightly wrapped in plastic wrap, for up to 3 days.
Preheat the oven as hot as it can go. Ours heats up to 550 degrees F. Have a baking stone, cast iron pizza pan, or even a cast iron griddle or large frying pan. Basically, you want to bake the pizzas on something that retains heat well and that will heat up the pizza dough on the bottom without burning it. In a pinch, use the thickest baking sheet you have.
Divide the dough in 4 pieces for small pizzas, or in 2 pieces for 12-inch pizzas. Let the dough rest for 15 minutes. On a baker's peel or the back of a baking sheet dusted with cornmeal, flatten each ball of dough and stretch it into a rough round. We think imperfection is beautiful in these pizzas. You can use a rolling pin to do this, but we just use our hands, stretching and pressing the dough until it is the size and shape we want it to be.
Now is the time to add your toppings
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The PIZZAS section of my 1973 edition of Joy of Cooking (by Irma S. Rombauer and Marion Rombauer Becker with help from Marion's husband, John) makes no mention of pizza stones, but does say that they "look forward to a time when our two boys... - will continue to keep "The Joy"...
I, for one, am glad one of them did!

Here's one of my margherita pizzas, fashioned after the awesome one I had on Capri. Didn't take the time to make the sauce, and the wife commandeered the scratch dough for the cheese and sausage pies, so I was left with a darn Boboli. But the mozzarella was fresh, and the cherry tomatoes and basil were from our garden.



Ahhh. Memories.
 
Looks great! Nothing like homemade pizza. It's amazing how something as simple as mozarella, basil, tomato sauce and dough can taste. Love margherita pizza!
 
There is a learning curve for pizza; I don't have any pictures of my first ones. ;-)

barbequechicken1.jpg
 
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