Comments on: Homemade Pizza Pies, Oh My! http://www.platoputas.com/2010/02/01/pizza-pies-oh-my/ All about food and the joys of eating. Wed, 14 Dec 2011 17:53:47 -0800 http://wordpress.org/?v=2.9.1 hourly 1 By: Tonya @ What's On My Plate http://www.platoputas.com/2010/02/01/pizza-pies-oh-my/comment-page-1/#comment-873 Tonya @ What's On My Plate Wed, 03 Feb 2010 13:03:37 +0000 http://www.platoputas.com/?p=5125#comment-873 I'm a big fan of that Jim Lahey recipe (and for his no-knead bread). My goal this year is to make the perfect pizza and I'm definitely on my way with recipe. I blogged about it here: http://whatsonmyplate.net/2010/01/18/the-perfect-pizza-1/ A definite fave! I’m a big fan of that Jim Lahey recipe (and for his no-knead bread). My goal this year is to make the perfect pizza and I’m definitely on my way with recipe. I blogged about it here: http://whatsonmyplate.net/2010/01/18/the-perfect-pizza-1/

A definite fave!

]]> By: Plato Putas http://www.platoputas.com/2010/02/01/pizza-pies-oh-my/comment-page-1/#comment-871 Plato Putas Tue, 02 Feb 2010 21:03:34 +0000 http://www.platoputas.com/?p=5125#comment-871 Ahhhh yes, I completely forgot to mention the pizza stone which makes a TON of difference. The dough was crispy and evenly cooked without being burnt and no grill marks! Your dessert pizza sounds absolutely heavenly. Ahhhh yes, I completely forgot to mention the pizza stone which makes a TON of difference. The dough was crispy and evenly cooked without being burnt and no grill marks! Your dessert pizza sounds absolutely heavenly.

]]> By: famdoc http://www.platoputas.com/2010/02/01/pizza-pies-oh-my/comment-page-1/#comment-870 famdoc Tue, 02 Feb 2010 19:57:16 +0000 http://www.platoputas.com/?p=5125#comment-870 Homemade pizzas are a regular feature in my house (particularly when my kids are home from college). I make my sauce using canned San Marzano tomatoes (I actually leave the seeds in, ohmygodhowcouldyou?), use plenty of garlic, a splash of extra virgin and some fresh basil. Toppings include fresh mozz, mushrooms or any other seasonal vegetable we might have around. A recent favorite, thanks to pizza master Paulie Gee, is a dessert pizza of mascarpone cheese and fresh figs with a drizzle of a balsamic reduction. Few of us have an oven hot enough to achieve the kind of char restaurants get in brick, coal or gas ovens. I crank up my oven and heat a pizza stone in it for a half hour before the first pie goes in. Homemade pizzas are a regular feature in my house (particularly when my kids are home from college). I make my sauce using canned San Marzano tomatoes (I actually leave the seeds in, ohmygodhowcouldyou?), use plenty of garlic, a splash of extra virgin and some fresh basil. Toppings include fresh mozz, mushrooms or any other seasonal vegetable we might have around.
A recent favorite, thanks to pizza master Paulie Gee, is a dessert pizza of mascarpone cheese and fresh figs with a drizzle of a balsamic reduction.
Few of us have an oven hot enough to achieve the kind of char restaurants get in brick, coal or gas ovens. I crank up my oven and heat a pizza stone in it for a half hour before the first pie goes in.

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