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"Vice" channel is the best on YT and this is their best vid!

The hungry may view at their peril.

  • Profile picture of the author HeySal
    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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    Sal
    When the Roads and Paths end, learn to guide yourself through the wilderness
    Beyond the Path

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    • Profile picture of the author AprilCT
      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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      • Profile picture of the author Daniel Evans
        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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        • Profile picture of the author Big Rob
          Originally Posted by Daniel Evans View Post

          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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          • Profile picture of the author Daniel Evans
            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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            • Profile picture of the author Daniel Evans
              A pepperoni I just baked.

              Semolina is key!

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              • Profile picture of the author Big Rob
                Originally Posted by Daniel Evans View Post

                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.
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  • Profile picture of the author Cobaki
    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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  • Profile picture of the author yukon
    Banned
    This is my own secret recipe for making BBQ chicken pizza at home.
    1. Lightly coat a round pizza pan with vegetable oil, just enough so the dough doesn't stick.
    2. Thaw 9 Rhodes Dinner rolls on the pizza pan.
    3. Spread the 9 thawed dinner rolls on the pizza pan.
    4. Cook grilled chicken on the stove top (fully cooked).
    5. Put the pizza dough in the oven, look at the baking time on the package.
    6. Take the baked pizza dough out of the oven & spread a thin layer of Sweet Baby Ray's sauce over the dough.
    7. 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.
    8. 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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    • Profile picture of the author Daniel Evans
      Pepperoni, ham, onion and cheese Calzone:

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      • Profile picture of the author Daniel Evans
        Chorizo, Onion, Mushroom, Sweetcorn, Plum Tomatos, Ham, Bacon, Meatballs and Mozerella.

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        • Profile picture of the author Alexa Smith
          Banned
          Originally Posted by Daniel Evans View Post

          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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          • Profile picture of the author Daniel Evans
            Originally Posted by taskemann View Post

            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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          • Profile picture of the author Daniel Evans
            Originally Posted by Alexa Smith View Post

            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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  • Profile picture of the author carnal
    Some very nice pizza pictures on this thread.
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    • Profile picture of the author Daniel Evans
      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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  • Profile picture of the author 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.
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  • Profile picture of the author 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
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    • Profile picture of the author Daniel Evans
      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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    • Profile picture of the author Kurt
      Originally Posted by Ken Leatherman View Post

      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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  • Profile picture of the author Ken Leatherman
    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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  • Profile picture of the author Ken Leatherman
    Kurt,

    Old George had it going on right.

    Ken
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    • Profile picture of the author Daniel Evans
      The Dominator.

      Peppers, Mushrooms, Tomatoes, Mozerella.

      Two bases sandwiching Bachemel sauce.

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  • Profile picture of the author Kurt
    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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    • Profile picture of the author 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
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      • Profile picture of the author ThomM
        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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        Getting old ain't for sissy's
        As you are I was, as I am you will be
        You can't fix stupid, but you can always out smart it.

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        • Profile picture of the author Daniel Evans
          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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      • Profile picture of the author Kurt
        Originally Posted by Daniel Evans View Post

        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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        • Profile picture of the author Daniel Evans
          Originally Posted by Kurt View Post

          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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  • Profile picture of the author angelseo
    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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  • Profile picture of the author twister85
    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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    • Profile picture of the author Daniel Evans
      It's all happening right here in my kitchen....in the UK.
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  • Profile picture of the author ToniMaltano
    I am currently in Germany but that doesn't stop me from making good food.

    Making pizzas all the time
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    • Profile picture of the author Daniel Evans
      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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  • Profile picture of the author yukon
    Banned
    Great, you had to bump the pizza thread. Now I want pizza.
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  • Profile picture of the author BrianDavid
    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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  • Profile picture of the author subisa852
    This thread makes me hungry just by looking at those pictures of pizza. Arggg!
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  • Profile picture of the author Brady Partridge
    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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