Below are some pictures from my recent Handcrafted adventures. The two breads would make fine pizza crusts (and had great crust on their own!) and the pizzas are representative of my first two attempts at using Caputo 00 flour.
Capicola, Mozzarella, and Basil
First post for me (James) in awhile, but it was a long summer in a bad kitchen in Pewaukee and am finally settled into Madison enough so that I may pizza. This instance’s pizza was made on the grill, which made it more interesting. In order to make things easier on myself I covered the grill surface with tin foil to reduce droop though and it worked beautifully. The toppings of the pizza were grilled zucchini, yellow squash, and eggplant, which fit in nicely with the overall taste of the ‘za. I will say that in the future grilling would be easier if I were to increase the number of coals for decreased cold spots and increased temperature longevity. All in all it was nice to be making dough again, although sadly this time without the help of Brian (or his kitchen-aid) *tear*. That’s all for now but hopefully it won’t be 3 months before the next.
It’s been a quiet summer for pizza here in Iowa City. My apartment is not air conditioned, and my roommates put the kibosh on pizza making pretty quickly — and I guess I can’t blame them: without air conditioning, the already insufferable heat and humidity in our kitchen would at least triple by doing so.
However, this extended break has made me all the more excited to get cracking again, and it looks like I’ll be doing so this weekend in Saint Louis. My mental ingredient list at this point includes: mozzarella, swiss, fresh basil (the essentials), feta, pepperoni, zucchini, red onion, yellow pepper, and kalamata olives.
Should be tossin’ on Saturday; pictures to follow shortly thereafter.
I’ve been living the last 4 months or so without a camera because while I was out one night someone decided that I had owned my jacket for long enough, and that it was their turn. Unfortunately the jacket contained a hat and a camera and that’s that. Point is to assure our avid readers that I have in fact been making pizza but am now living alone while interning near Waukesha for the summer and have no means of documenting my creations. You can be assured that with my first paycheck will aim at fixing this issue and handcrafted will become the double-team attack it once was. Double team… like two majestic steeds riding into the Gates of Avalon.
Two nights ago I made some pizzas for the downstairs neighbors. I wasn’t thrilled with the crust, but I think it’s reasonable to chalk any hiccoughs up to the ridiculous heat and humidity (which was only made more unbearable by running my oven at 600 for an hour).
Toppings focused on vegetables:
The zucchini I tossed with some olive oil and salt, and for sauce I just used a can of sauce I found on Stu’s shelf. Cheese was my usual 1/3 Swiss, 2/3 Mozzarella mixture.
James graciously gave me a new pizza stone as a graduation gift, and last night I was able to pop that baby into the oven for the first time and make a couple pies.
The first one didn’t go so well, mainly due to my first stab at a makeshift peel failing miserably.
But the second one came out pretty well, for a quick crust recipe.
For toppings, I used some sliced zucchini, which I tossed with olive oil and salt, some fresh orange pepper, and a blend of mozzarella and swiss.
Just a pizza I threw together out of boredom / desire for lunch. I tossed the pizza to a slightly smaller diameter than last night’s versions just to see how the crust would fare and it had a nice combination of crispness yet chewability (TM). I spread olive oil along with sea salt and pepper down on the dough and covered with equal parts mozzarella and swiss before placing small drops of goat cheese on top. The end result was all I could hope for as the flavors of the cheese blended together beautifully to make for a very happy Wisconsinite.