Charlotte Cheese Pizza

A

abooja

Guest
I may have been sick as a dog all weekend, but that didn't stop me from cooking. Admittedly, though, this was not my finest culinary moment, but it's the best I could muster, given the circumstances. Notice how it's more than a bit misshapen. It was too big for my pizza peel and kind of got stuck on it when I was trying to transfer it to the oven. :eek:

I'm glad DE didn't take photos of Cutiepie's pizza yesterday, because I'm sure it would put this to shame!

Cheese Pizza -- aka Pizza Margherita

- homemade pizza dough
- canned, imported whole, plum tomatoes
- mozzarella
- Parmesan
- extra virgin olive oil
- fresh basil

Sauteed Spinach with Garlic

- fresh spinach
- garlic
- extra virgin olive oil
- hot red pepper flakes
- romano cheese

Nothing special, nothing exciting...but it was filling, and tasty. :)
 
Originally posted by abooja
I may have been sick as a dog all weekend, but that didn't stop me from cooking. Admittedly, though, this was not my finest culinary moment, but it's the best I could muster, given the circumstances. Notice how it's more than a bit misshapen. It was too big for my pizza peel and kind of got stuck on it when I was trying to transfer it to the oven. :eek:

I'm glad DE didn't take photos of Cutiepie's pizza yesterday, because I'm sure it would put this to shame!  

Cheese Pizza -- aka Pizza Margherita

- homemade pizza dough
- canned, imported whole, plum tomatoes
- mozzarella
- Parmesan
- extra virgin olive oil
- fresh basil

Sauteed Spinach with Garlic

- fresh spinach
- garlic
- extra virgin olive oil
- hot red pepper flakes
- romano cheese

Nothing special, nothing exciting...but it was filling, and tasty. :)
Click to expand...


Abooja.
that looks good...............shoot girl, puts mine to shame.....
I am not to happy with my pizza crust anymore, i want to look around for another one...just doesn't taste right to me.......
but, that looks really really really good.............
thanks for sharing..:D
 
I was thinking about taking a picture of Cutie's pizza, but I was too hungry!:) And now's it all eaten.......I took a piece (a big one, too) for lunch today.!!

Your's don't look too shabby though.......I'd eat it!!:D
 
do you use a stone for your pizza? or regular pizza pans.......?
I have both..........think i mostly like the stone better, but pain to get out, don't have a peel.....:(
 
Thanks, guys. :)

I use a pizza stone, which I keep in my oven at all times. The only problem with that is it keeps the oven really hot even after I've turned it off. Not a big deal in the winter, but awful in the summer. This time, because the pie was too large, I couldn't slide it on to the stone correctly, so it hung off the sides for a few minutes (until it hardened a bit and I could move it around), resulting in some cheese and sauce sliding off the side of the stone and burning at the bottom of my oven. :mad:

It must have been the medication. :D

CP, your pizzas are definitely better looking! Here's the evidence: :)
 
I keep my stone in the oven all the time too........afraid of it breaking to tell you the truth and that is a good place for it.....

ok..I want to try a new crust out, have a pizza book, and one recipe has the crust made with semolina flour, i have that.....was wondering if you ever tried making your crust with other flours.......might experement and try this new crust out.....(watch out DE..trying a new dish out on you)

AND YOUR PIZZA LOOKS BETTER THEN MINE. for real..........:)
 
I've never made a pizza with semolina flour. I've experimented with various other types of wheat flour -- different brands of all-purpose, bread flour, Italian flour -- but that's about it. Semolina seems like it would be too heavy.

To tell you the truth, I'm not all that thrilled with my crusts either. Maybe it's the oven temperature -- I usually preheat the oven to 500 degrees for an hour before I put the pizza in. The crusts are usually pretty crunchy, as a result, not chewy, the way they typically are in most NY pizzerias. The next day, you could break your teeth biting into the ends!

This last pizza, I did something stupid. I forgot to divide the dough in half and make two smaller, thin crusted pizzas, and instead made that gigantic (for my oven) medium crusted pizza. I decided I prefer very thin crusts, unless I'm making a Chicago style pizza. I used to make those exclusively, years ago. It always had chunks of tomato, Italian sausage, and peppers in it, like my favorite pie at Pizzeria Uno. Mmmmm...

Sorry, I can go on and on about food, as you can tell... :eek:

P.S. I still think your pies look more professional! :)
 
Thats funny your not happy with your crusts too.......mine I think, is the taste........doesn't taste like pizzeria pizza, but DE never complains of course.........this last pizza, i think was to hard, probably left it in to long.........
but the texture is fine when i am making it..it is the taste of it......just doesn't seem right to me, just simply tastes like flour and water........no taste to it.......I thought about the semolina being to heavy too thats why i wondered if you had done it that way........maybe if I get a flour just for bread......maybe that would improve the taste...I don't know.......

oh hey, i can go on and on about food too.........:)
and with the hoildays coming, oh god........more food...........:D

mine look professional...girl...you need glasses...........hahahahhaa
:D
 
Actually, I've had the best results with plain old all-purpose flour. The Italian flour and bread flours were too dense. If I'm making a straight pizza, as opposed to foccacia, I usually don't add any olive oil. It used to be quite hard to knead to a smooth ball, but now that I've got the mixer, it's a breeze. :)

I have finally settled on a really good foccacia recipe, the one where I put those grilled onions and rosemary on top of the last time. It's nice and thick, a bit spongy inside, and crispy outside. Still tastes good the next day. Maybe I'll post it sometime.
 
yes please do post it.........maybe i will do that then.........love that foccacia bread, never made it from scratch...always just made the biutoni mix, and that is good..........


and yes thank god for our mixers, what a god send.,.........my wrists couldn't handle all that kneading...........:(
 
You must log in or register to reply here.
Back
Top Bottom