Okay fellas, you are truly gifted that the god of pizza is writing amongst you! Tonight I reveal another fgreat recipee to you - my long-feared but no longer feared pizza spinacci!

:D

Fanfares!

Did I write: no parmesan on pizza, ever? Forget it, I proved myself wrong.

For the dough, same recipe as above, I used the second half of the dough I had left from weekend. nly difference after five days in the refrigerator ius that after I formed it into a pizza plate and let it rise for another hour, it did not rise that much than five days ago - but rising it did, nevertheless, and completely sufficiently.

I changed the sauce a bit, using for one 30 cm pizza this: 2 medium sized cherry tomatoes, 1 table spoon of tomato paste, 1 coffee spoon of orgenao - nothing else, not even salt. Smash it into one paste.

Use frozen spinacci, it is easier to handle and makes no difference to fresh one, I also use it for a special recipee for Chinese spinacci.

Thaw a good two handful of frozen spinacci, and squeeze it so that the water gets out. Smash 4 claws of garlic, and add around 2 big table spoons of parmesan. Add salt, not too shy with it. Black pepper, but not too much! Then, olive oil, I did not measure it, I estimate it was 5-6 table spoons, maybe slightly more. Mix it all, form a ball, and let it rest so that the aromes of the garlic and parmesan can expand. Let it rest for 2-3 hours, and occasionally stirr it, forming balls again afterwards.

Handle the dough like described earlier, and prepare the oven accordingly. Remember, the motto is: the hotter the better.

When you want to start, smear the tomato paste onto the pizza plate, then strew mixed cheese like described earlier over it, according to your liking. Then place the spinacci on it, and use spinacci generously! Finally, strew some 2 cm3-qubes of original feta cheese (original I say, meaning it must be made of sheep milk, not of cow milk!!!) on top of it, maybe the volume of half your fist.

Bake it for maybe 6-7 minutes, like described earlier, BUT - after 2-3 minutes, take out the stone plate and get rid of the paper, then put it back into the oven. The dough then should be done enough to allow that paper-removal easily. I did like that today, and it did not glue to the stone afterwards, and another 4 minutes later the pizza dough was - PERFECT. It did not rise as much as on the weekend, but still was air-cushioned and soft, with the bottom fromm outside to center being totally crispy . I dare say this was the best pizza dough I ever have eaten anywhere, no matter where!

The olive oil makes the taste and aromes of the spinacci covering very mild, that's why you may want to use more salt than you maybe expect. Also, do not use too few parmesan.

For me, a dream has come true.

This weekend, i will do another favourite of mine which never has worked before, but now should. There is a pot of fresh basil on my kitchen table, which can mean only one thing: pizza margerita. If it gets done well, to me it is a delicatesse - but I never was able to prefctly recreate it at home.

This should change now! I let you know.

No parmesan on pizza, I said - hahahaha...

The more I think about it, the more I realise: pizza is what alchemy is about!

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And what is up here? Am I the only one here giving away the precious secrets of his delicious cuisine? Nobody contributing with his own recipees? Just telling abouzt the fast food you used to - order? Shame on you! Has nobody of you ever learned to cook himself?

Maybe I should punish you wish starting a thread on Chinese cuisine as well, eh???

Well yeah but most of us have wives and girlfriends for that type of thing. Foods always taste better when you don't have to cook it personally. :yep::DL

Wrong...! Totally, completely, utmost wrong...!!! It's quite the opposite!

:woot:

Best is to have guests and friends (and not messing it up in the kitchen then). :)

How? Recipee(s)?

I'm already leading by 2 in here, so first you show yours, than I show my standard recipe for bread.

Easy to politicize this thread - as it's common knowledge that you righties don't know anything about cheese! :know: :O:

"pizza cheese", pre-grated? *shudder*

No way! This is the garbage of the industrial cheese production.

Fresh Edamer and Leerdamer/Maasdamer are a must - not too much of the latter, as they have a strong taste of their own. This is why Mozzarella is good also, it leaves room to get the taste of the other components.

Also cherry tomatoes are overrated and overpriced - you get the same, spicy taste from good sorts, which are today mostly only available from organic farmers who cultivate the good, old real tomatoes, not the Holland crap. I mix them with canned tomatoes which are much better than tomato pulp.

Thanks for the dough recipe - sounds very good, nothing to criticize here :DL I will definitely have to try it out!

Penguin, you live in Germany, yes? If you have trouble to find the Italian ingredients in a shop, this is where I get them,

http://www.goumeo.de/farina-tipo-00-...a-a49201r.html
http://www.goumeo.de/index.php?auswa...tsch&Portoland=

they are apparently the cheapest option on the web. I buy 5 packs of Tipo-00 and 1 pack of Semola, this will nicely match and cost you around 16-17 Euros, including shipping. You get around 35 30 cm-pizzas from this order, I calculate.

On cheese, Mozarella (cow-milk, sinc etis is the one you usually get in the stores), never tastes of anything, no matter whether you use the dried one or the fresh one, but with frersh Mozarella you are in danger that your pizza will swim away. You need to be careful in not using too much fresh Mozarella. That'S why I prefer the "dry" one.

Note that when saying Pizza cheese I do not mean so-called analogue cheese, but just the plastic bags that are labelled like that, and that includeng Edam and Tilsit cheese. You can also get Gouda and Emmentaler in that format, and separate Edam and Tilsit, but Gouda and Emmentaler have too strong a too untypical taste and become hard and dry very fast, gratinizing your pizza easily. That'S not what I want.

If one buys a pizza and the cheese smears like hell, and the lines from pizza to mouth can be spun for half a meter, then chances are that they sold cheap analogue cheese, a surrogate cheese made from plants oils. All cheeses I ever tried never did that. They shall remain soft and formable on a pizza, but not smear that crazy.

Thanks for the Leerdamer hint, I need to try it. In fact I never had Leerdamer for any purpose and have no idea what it tastes like.

Cherry tomatoes I mentioned because that is what I currently have at hand, and I wanted to correctly illustrate the ammount of fresh tomatos to be used. Taste is the priority here, wheter it be normal tomatoes or cherries, is unimportant indeed. Ypou can get small and big tomatoes of good and mediocre taste. In winter, it becomes difficult anyway, they all become quite sourish/sharp.

WHAT ??? A woman in the kitchen ?? That's a recipee for disaster

http://www.subsim.com/radioroom/showthread.php?t=184064 :O:

Mozzarella, pepperoni, jalapeno, garlic, onion, tomato slices.

Yesterday morning I was in a supermarket and I picked up a pizza for my lunch. That evening I was out for a walk with the family and the wife suggested she nip to the same supermarket and get a pizza - I had to confess my previous purchase. :o

That guy at the pizza counter must be hot :O:

No counter, just pre-made and stacked on refrigerated shelf. :o

How much does a pizza in the United Kingdom,costs of normal size...in a shop?

This is what I do:

1.buy frozen thin crust pepperoni pizza
2. add ground beef, bacon, chopped steak, italean sausage ( aka, whatever cooked meat is in the fridge)
3. top with shredded mozerella cheese
4. place in oven