Best Pizza

11 years ago

Not even going to look. I make the best pizza ever. Ask anyone who's eaten it. Buckwheat crust - always extra cheese and my special spice that really just takes it over the top.

WHOOOHAH - don't mess with me when it comes to face stuffing because I'm the MASTER!

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AprilCT

11 years ago

Dan, do you have a need to torment other people or something? Yep, now I'm hungry.

I grew up with someone who has done extremely well for himself making pizzas that are excellent, so good I'd almost pick his restaurant pizza over what I make if I didn't cook at home almost every day.

Heysal, that crust sounds pretty good.

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Daniel Evans

11 years ago

Food torture is a cherished perversion of mine April, though fortunately I was blessed with being able to satisfy my needs with a piping hot peperoni pizza soon after watching!

Daniel

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Big Rob

11 years ago

Originally Posted by Daniel Evans

Food torture a is cherished perversion of mine April, though fortunately I was blessed with being able to satisfy my needs with a piping hot peperoni pizza soon after watching!

Daniel

Indeed.

Not the first time Daniel has been a culinary Agent Provocateur

http://www.warriorforum.com/off-topi...wn+crust+pizza

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Daniel Evans 11 years ago

Ah, the fiendish Crown Crust!

I just happened to revist that thread a few days ago! My taste buds wept.

Daniel
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- Daniel Evans 11 years ago
  
  A pepperoni I just baked.
  
  Semolina is key!
  
  Thanks
  
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  Big Rob 11 years ago
  
  Originally Posted by Daniel Evans
  
  A pepperoni I just baked.
  
  Semolina is key!
  
  Bravo,Daniel!
  
  Semolina? A bakers flour from Durham wheat? Interesting
  
  Love your choice of adding sharp cheddar as well.
  
  [ 1 ] Thanks
  
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Cobaki

11 years ago

My guilty pleasure. Working and thinking for hours make a person very hungry.. and then seeing this thread, I just have to stand up and grab something to bite.

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yukon

Banned 11 years ago

This is my own secret recipe for making BBQ chicken pizza at home.

Lightly coat a round pizza pan with vegetable oil, just enough so the dough doesn't stick.
Thaw 9 Rhodes Dinner rolls on the pizza pan.
Spread the 9 thawed dinner rolls on the pizza pan.
Cook grilled chicken on the stove top (fully cooked).
Put the pizza dough in the oven, look at the baking time on the package.
Take the baked pizza dough out of the oven & spread a thin layer of Sweet Baby Ray's sauce over the dough.
Shred the fully cooked grilled chicken in a large bowl & mix/coat the chicken with more BBQ sauce. Spread the cooked BBQ chicken over the baked pizza dough.
Cover the pizza with mozzarella cheese & put back in the oven until the cheese is melted.

If your mouth isn't burning by the time you finish eating the pizza, you didn't add enough BBQ sauce.

The dough does better If it's prebaked before adding anything else. I don't measure anything besides counting the 9 dinner rolls, which is perfect for the size of pizza pan I have (looks like a medium pizza size (IDK?)).

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Daniel Evans

11 years ago

Pepperoni, ham, onion and cheese Calzone:

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Daniel Evans

11 years ago

Chorizo, Onion, Mushroom, Sweetcorn, Plum Tomatos, Ham, Bacon, Meatballs and Mozerella.

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Alexa Smith

Banned 11 years ago

Originally Posted by Daniel Evans

Chorizo, Onion, Mushroom, Sweetcorn, Plum Tomatos, Ham, Bacon, Meatballs and Mozerella

Hey ... this is all pretty impressive stuff (for a man, y'know?).

Anyway, the best pizza is made with caponata, gbejniet, onions, black olives, zalzett tal-Malti and sun-dried tomatoes.

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Daniel Evans

11 years ago

Originally Posted by taskemann

Man... I don't know how to say this, but I think I'm in love

(with the pizza of course).

Who would have thought that a Brit could make pizza?

Dan, if you some day decide to create a blog about your pizzas', I'll subscribe.

Good taste!

I've actually been dabbling with the idea of a pizza blog!

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Daniel Evans

11 years ago

Originally Posted by Alexa Smith

Hey ... this is all pretty impressive stuff (for a man, y'know?).

Anyway, the best pizza is made with caponata, gbejniet, onions, black olives, zalzett tal-Malti and sun-dried tomatoes.

Some things just need to be done! I can't be relying on someone else to bring me my pizzas with a passion so strong.

Recipe noted!

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carnal

11 years ago

Some very nice pizza pictures on this thread.

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Daniel Evans 11 years ago

More pizza experiments.

Just bought a pizza stone and using cornmeal on the bottom of the base (Dominoes style). Results are awesome. Delivered pizzas are now unlikely!

In order:

Italian thin base mushroom and tomato.
Thick base chorizo, mushroom, tomato and herb.
Baked Bean & Meatball.
Thick Base Cheese & Tomato (White Cheddar & Moz).
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taskemann

11 years ago

Man... I don't know how to say this, but I think I'm in love

(with the pizza of course).

Who would have thought that a Brit could make pizza?

Dan, if you some day decide to create a blog about your pizzas', I'll subscribe.

Thanks

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Ken Leatherman

11 years ago

Daniel,

I'm not sure but I think I'll hate you for the rest of my life. LOL!

I love Pizza but the doc tells me I can't eat it any more.

Who cares about the doctor advice, at my age it doesn't matter what I eat.

Beautiful pics man.

Ken

The Old Geezer

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Daniel Evans 11 years ago

Thanks Ken!

I'm going OTT with the pizza myself.

I haven't quit them though. I'm just making child sized ones!

Daniel
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Kurt

11 years ago

Originally Posted by Ken Leatherman

Daniel,

I'm not sure but I think I'll hate you for the rest of my life. LOL!

I love Pizza but the doc tells me I can't eat it any more.

Who cares about the doctor advice, at my age it doesn't matter what I eat.

Beautiful pics man.

Ken

The Old Geezer

An interviewer once asked George Burns, when he was about 94 years old, "Hey George, what does your doctor say about you drinking 12 martinis and smoking 7 cigars everyday?"

George replied, "I don't know. My doctor died 30 years ago."

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Ken Leatherman

11 years ago

Yep much easier to tell the wife I only ate a child size pizza today. And then she always ask "How Many?" as I l lay moaning on the couch.

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Ken Leatherman

11 years ago

Kurt,

Old George had it going on right.

Ken

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Daniel Evans 11 years ago

The Dominator.

Peppers, Mushrooms, Tomatoes, Mozerella.

Two bases sandwiching Bachemel sauce.
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Kurt

11 years ago

Hey Daniel,

A couple of questions...

Did the pizza stone make a noticeable difference?

How about your recipe for the dough?

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Daniel Evans

11 years ago

Yeah, the pizza stone was a godsend.

It transformed my bases browning them, making them crispy and chewy like store bought pizza.

Before the pizza stone it was literally just a bread base. See the first pizza I made in this thread for an example.

I also shape the dough on top of a layer of cornmeal which adds to the crispiness and texture.

Base recipe for 4 small pizzas:

Warm water - 1 3/4 cup
Active Dry Yeast - 2 tsp
Honey - 1 Tbsp
Bread Flour - 2 1/4 to 2 1/2 cups
Semolina flour - 1 cup
Salt - 1 tsp
Extra virgin olive oil - 2 Tbsp

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ThomM 11 years ago

This is really the first time I visited this thread, as a Pizza fanatic I got to say Dan you just made me real hungry and I just finished off a big ole Ribeye steak
There used to be an Italian restaurant here that was owned by a lady named Tess Alber. I grew up eating her Pizza, Veal and Peppers, and her homemade spaghetti with homemade Italian sausage and meatballs. To this day I've never had a Pizza better then hers. I ended up with her Veal and Peppers recipe, but she never gave up her Pizza recipe
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- Daniel Evans 11 years ago
  
  Always good to hear I'm making someone hungry!
  
  I thought I'd never be able to make anything at home that even resembled anything I can get delivered, but I've surpassed their quality already. All I have to do now is resist having a few every day.
  
  Daniel
  
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Kurt

11 years ago

Originally Posted by Daniel Evans

Yeah, the pizza stone was a godsend.

It transformed my bases browning them, making them crispy and chewy like store bought pizza.

Before the pizza stone it was literally just a bread base. See the first pizza I made in this thread for an example.

I also shape the dough on top of a layer of cornmeal which adds to the crispiness and texture.

Base recipe for 4 small pizzas:

Warm water - 1 3/4 cup
Active Dry Yeast - 2 tsp
Honey - 1 Tbsp
Bread Flour - 2 1/4 to 2 1/2 cups
Semolina flour - 1 cup
Salt - 1 tsp
Extra virgin olive oil - 2 Tbsp

Let it rise for about an hour?

Do you let it set over-night or for any length of time?

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Daniel Evans 11 years ago

Originally Posted by Kurt

Let it rise for about an hour?

Do you let it set over-night or for any length of time?

Yeah I let the doughball rise to double it's size for 45 mins to an hour in a bowl, then I squash out the air, form the pizza shape, add the toppings then slide straight onto the hot stone which I preheat for 20 mins.

If I make a large batch of dough (usually the case) I might keep some dough balls in the fridge for a few days, each in an oiled food bag where they tend to rise again. When I come to use this dough I squash out the air as usual and make the pizza.

I haven't noticed any difference between the fresh dough and the fridged dough when it's baked.

Some people choose to form the pizza base and let it rise again for an hour or so to get a bubblier base, but I'm still experimenting with this technique. I'm usually too hungry to wait!
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angelseo

11 years ago

Wow..It looks very yummy man..I love pizza and i like eating it at least once in 2 weeks..And basically I am a foodie..

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twister85

11 years ago

I watched it I now I'am feeling so and so and so Hungry. Hey Daniel! can I have a bite or maybe the whole thing?

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Sumit Menon

11 years ago

Now I wanna go to Italy!

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Daniel Evans 11 years ago

It's all happening right here in my kitchen....in the UK.
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ToniMaltano

11 years ago

I am currently in Germany but that doesn't stop me from making good food.

Making pizzas all the time

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Daniel Evans 10 years ago

Cooking my pizzas on metal now so I thought I'd share.

So much better than stone.

I just made the one in the last picture tonight. Turned out looking like a Dominoes but so much better in the taste dept!
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yukon

Banned 10 years ago

Great, you had to bump the pizza thread. Now I want pizza.

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BrianDavid

10 years ago

Maybe not the best, but the most convenient- Here's what I get: Domino's thin crust, onion, ground beef, mushroom. Now I want a pizza.

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subisa852

10 years ago

This thread makes me hungry just by looking at those pictures of pizza. Arggg!

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Brady Partridge

10 years ago

What a mouth-watering topic!

I do my own pizzas. I make a nice thick base, smother it in tomato paste, apply a liberal dusting of Garlic powder, add smoked ocean trout, chicken slices, and oodles of pizza cheese, which is a mix of mozarella and other cheeses, pop it in the oven, and then 12 minutes later I'm in heaven.

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Best Pizza

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