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Pizza Is Life
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DigDog
Lifer
bigboxes
Lifer
And this one just keeps going and going and going. Kind of like the Energizer bunny rabbit. I'm almost to 2K. Up to #8 post of all time. I'm going to have two guests this week. One on Wednesday and one on Saturday. The one on Wednesday as requested pepperoni and sausage. The one on Saturday wants a repeat of the mega pepperoni. We'll see what I can talk him into.
JM Aggie08
Diamond Member
I need to dig deep and start making pizza again. I had a solid run of making dough wednesday nights and cooking every friday for like 6 months, but work and kids have been running me ragged, and I can't find the motivation.
Kaido
Elite Member & Kitchen Overlord
Guys I'm scared
saladinajar.com
Pizza Fish (Breaded Tilapia with Sauce & Cheese)
Quick “pizza fish” made with breaded tilapia, pizza sauce, and Mozzarella. A fun, family-friendly dinner that cooks in one skillet.
saladinajar.com
Kaido
Elite Member & Kitchen Overlord
Have you gotten into the no-knead scene yet? I struggle with the mental energy required to focus on cooking, so I mostly do no-knead:
* Only requires 5 minutes a day
* I buy a 20-pound sack of King Arthur AP flour from Costco for $20 once a month
* I use the fridge & freezer to store in stackable silicone pizza proofing tubs
Jim Lahey's No Knead Pizza Dough Recipe
Just mix flour, salt, and yeast, add water, stir it all together, then let it sit in a covered bowl for eight or nine hours. That's the trick to Jim Lahey's no-knead pizza dough.
Foolproof Pan Pizza Recipe
A pan pizza recipe for those who love a thick and crispy crust that's golden on the bottom, but puffy and soft under the layers of sauce and mozzarella.
Cracker Crust Pizza Secrets - Artisan Bread in Five Minutes a Day
Everyone knows cracker crust pizza needs to be stretched really thin in order to get it crunchy and super thin. But before you even start with that ...
artisanbreadinfive.com
bigboxes
Lifer
I have ADHD and it's a major challenge to do anything, let alone do anything consistently. And yet I have been making pizza regularly for over 3 years. There's days when I am not feeling it. I do a 72-hour cold fermentation. That means I need to make my dough ahead of time even when I don't feel like it. I work late. That means sometimes I have to stay up until 2:00-3 in the morning making pizza dough. I know that if I don't do it nobody else is going to do it for me. I'm glad I've gotten pretty good at it because I look forward to eating it myself. My executive dysfunction does not. LOLHave you gotten into the no-knead scene yet? I struggle with the mental energy required to focus on cooking, so I mostly do no-knead:
* Only requires 5 minutes a day
* I buy a 20-pound sack of King Arthur AP flour from Costco for $20 once a month
* I use the fridge & freezer to store in stackable silicone pizza proofing tubs
Jim Lahey's No Knead Pizza Dough Recipe
Just mix flour, salt, and yeast, add water, stir it all together, then let it sit in a covered bowl for eight or nine hours. That's the trick to Jim Lahey's no-knead pizza dough.www.seriouseats.com
Foolproof Pan Pizza Recipe
A pan pizza recipe for those who love a thick and crispy crust that's golden on the bottom, but puffy and soft under the layers of sauce and mozzarella.
Cracker Crust Pizza Secrets - Artisan Bread in Five Minutes a Day
Everyone knows cracker crust pizza needs to be stretched really thin in order to get it crunchy and super thin. But before you even start with that ...
View attachment 141415
Kaido
Elite Member & Kitchen Overlord
I suffer from this GREATLY! My solution is to use a body double as often as possible:
I use that as part of my 4-part anti-task-paralysis approach:
I try to use the presence of people IRL, on the phone, or on video (Zoom, Facetime, etc.) as often as possible. I have a terrible memory & virtually ZERO self-initiation energy. I just don't do much when left to my own devices!
bigboxes
Lifer
Olives definitely are not very popular. I've gotten no downvotes, though. Wild. I think it looks and tastes fantastic. What do you guys think? (Sweet Italian sausage, pepperoncini, black olives, castelvetrano olives, red onion, (my own) tomato sauce, fresh grated Parmesan and cubed mozzarella).
DigDog
Lifer
try to find the wrinkly (salt-cured) black olives, not the shiny ones
they do need to be hand-pitted, and probably cut in half as they are otherwise too strong, but they really do work great on pizza - they have a similar profile to capers, anchovies.
Muse
Lifer
What they say? Variety is the spice of life. Differentiation is essential. Been varying my pizzas a lot lately, with excellent effect.
Edit: gonna riff on that, @bigboxes . I have nearly a whole Costco box of mild Italian sausage in the freezer section and been wondering what I'm going to do with it. Shall try on some pizzas going forward. 1 pizza/week is my regimen. But variety is key.
bigboxes
Lifer
Yeah, I usually do one pizza a week. Today's tomato pie is a lot more popular.
Muse
Lifer
That is sensational! I used to have a Pyrex bowl like that, no idea what happened to it!
What does she plop in there, that BIG blob after the onions, tomatoes and celery?
Last edited:
Kaido
Elite Member & Kitchen Overlord
Muse
Lifer
Thing is, I never buy cream. Hmm... Well it isn't kosher (literally, combining mammalian meat and dairy is a no no), however I don't keep kosher. My ground beef for many years has been the leanest package of stew meat I see, recently from Costco, brought home... I trim off obvious fat chunks and then "grind" in a magnificent attachment that was made for Oster blenders as a food processor. I use it almost exclusively to grind meat (beef or pork). I make pork sausage using this technique. The ground beef I get I press into 1/4 lb. patties and freeze between pieces of freezer paper, store in plastic bags in freezer, remove one at a time and utilize for whatever dinner I fancy that features ground beef.
Yeah, I figured that blob was ground beef at first but on 3rd view (5th?) I just wasn't sure, that 55 second video was so quick I could hardly see. Looked around some for words to associate with that YT short but didn't see any. I figure to ima try it too.
Um, I found that Pyrex bowl alluded to above, it's on the bottom of a stack of mostly plastic bowls in my kitchen cupboard. However, I'm inclined to use my bread making machine for doughs these days. So quick and easy, less wear and tear on my hurtin' hands.
Last edited:
JM Aggie08
Diamond Member
I haven't yet, but my interest is piqued.Have you gotten into the no-knead scene yet? I struggle with the mental energy required to focus on cooking, so I mostly do no-knead:
* Only requires 5 minutes a day
* I buy a 20-pound sack of King Arthur AP flour from Costco for $20 once a month
* I use the fridge & freezer to store in stackable silicone pizza proofing tubs
Jim Lahey's No Knead Pizza Dough Recipe
Just mix flour, salt, and yeast, add water, stir it all together, then let it sit in a covered bowl for eight or nine hours. That's the trick to Jim Lahey's no-knead pizza dough.
Foolproof Pan Pizza Recipe
A pan pizza recipe for those who love a thick and crispy crust that's golden on the bottom, but puffy and soft under the layers of sauce and mozzarella.
Cracker Crust Pizza Secrets - Artisan Bread in Five Minutes a Day
Everyone knows cracker crust pizza needs to be stretched really thin in order to get it crunchy and super thin. But before you even start with that ...
View attachment 141415
I had used similar containers in the past, but moved top proofing boxes like you see at shops. Those were a BITCH to get the dough out of, even with liberal amounts of olive oil.
DigDog
Lifer
The Pizzarator
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