It's been too long! Pizza!

Epicurean Exploits - Food and Recipes
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Roasted Beet Pizza with Blue Cheese and Arugula
by: Jerry James Stone

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I have had this dough rising in the fridge for 24 hrs. I probably won’t get to make it until Thurs or Fri. This is the longest I havegone with my go to Pizza Dough recipe rising. Jay’s Signature Pizza Crust Jay's Signature Pizza Crust Recipe It will be interesting to see how the dough works out. I am going to grill / smoke the pizza’s when I make them. I’ll let you know how it turns out. Here is my dough right now after 24 hrs in the fridge:

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Any advice / tips with punchdown time / grilling?

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Did you punch it down once already or did it go right into fridge for a cold rise?

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Right in the fridge. Should I punch it down 24 hrs in advance?

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yes. That’s when I get best results.

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Ok tomorrow is when I will punch it down.

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Thank you Mike for the recipe and pictures. This is inspiring. I need to make some pizza.http://www.wineberserkers.com/posting.php?mode=reply&f=6&t=40726#

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I tend to go with a thin, crispy, soda-cracker-style crust. Here’s a photo of a recent pie.

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What a yummie thread. Could not resist posting a favorite that goes with any EMH Blackcat Cab! Carmelized Vidalia Onion and Blue Cheese

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Ok, I bought the flour and the yeast… pileon

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Merrill, I am proud of you. [cheers.gif]

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Here is one I blogged about (on this site) last night.
Went great with Napa Cabernet!

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Yeah, now I need to go out and buy a pizza stone (I think mine went elsewhere in the divorce [wow.gif]), oh and a pizza wheel. And I have to find a chart converting grams to something I might understand… newhere. I’m losing my resolve.

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Oh no, I gotta buy a Kitchenaid mixer, too? Tra Vigne Pizza is looking better and better.

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Merrill, you are making this too hard… Start with a bag of dough from Trader Joe’s. You can bang out some great pizzas in 20 minutes. Yeah you will do a lot better if you go from scratch, but why make things hard when starting out?

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Maybe I will. Still have to go get the stone and peel, though. I’m also having a bit of fun with my friend Mr. Pobega. If you knew me personally, you’d know I don’t make a very good “damsel in distress,” and Mike knows that.

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Can we just retitle this thread as the “Pizza Porn” thread as its more appropriate title should be? Yum!

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Yeah, not unlike wine making, good pizza takes dedication.
Merrill, Eric gives good advice. Start with the store bought dough. I get one around here that is awesome. All for $1.29

:slight_smile:

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[welldone.gif]

OH… Btw

Pebo

Your avatar rocks!!