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New Year – New Oven – plus Pizza Food Pr0n

New Year’s Eve, 2010: I am making a deep dish pizza when halfway through the baking, smoke starts coming out of the oven and the smoke alarm goes off. This is not an uncommon occurrence when I bake things in my oven because I don’t have external exhaust for my gas range and placement of the smoke alarm in my condo is not far enough away from the kitchen to avoid a ‘false alarm’. Except this time, the smoke is starting to burn my eyes, so I turn off the oven (a pizza is still baking in there), open all… Read More »New Year – New Oven – plus Pizza Food Pr0n

Food Pr0n – Deep Dish Pizza 4-6-2010

In this evening’s quest for pizza knowledge, 4 pizzas were baked.Food Pr0n photos below: Two moderately successful ‘Quods Clone test pizzas – crust is close, still working on the sauce.One traditional deep dish with spinach and garlic (not pictured), and another trial run of the ‘Garlic Crust’ deep dish (fresh garlic in the dough) with Italian sausage/half red onion.

Home-made Italian Sausage Deep Dish and the Pepperoni Pequod Hybrid

I made two test pizzas tonight.One was my first made with a layer of home-made Italian sausage, which tasted great! The other was a modified version of my deep dish pepperoni pizza that I ‘Pequodified’ by kneading the dough by hand a few extra turns and leaving the dough level instead of raising the outer lip. Also, I surrounded the outside of the dough with slices of sharp cheddar to make a charred outer crust. The Pequod hybrid is going to take a few tries until I get it right because the caramelization of the outer crust is difficult to… Read More »Home-made Italian Sausage Deep Dish and the Pepperoni Pequod Hybrid