Pizza Night

[Michael Richards]

Uses @Rich G's dough recipe I made up eight balls of dough yesterday and fired them up tonight. I have tried a few different dough recipes and my family always wants me to go back to this one. The dough was super tender tonight. I did two sauces, a non cooked traditional neopalotianan of tomatoes, salt, oil, and fresh basil; and the second a cooked American with garlic, tomato puree, and all the spices. I used the traditional sauce for two Margarita pies and the American sauce for the six pepperoni that was served with hot honey. I was able to use fresh basil right from the herb garden we have going in our dinner room, which I am loving. I am also really loving The trio of Graza EVOO's that my MIL got me.

Here is the first Margarita pie.




Margarita pie number two.


And here are two shots of difference pepperoni pies.



And here is my after dinner drink. A Dirty Coffee, a double shot of espresso pulled right over extra cold milk.


This is up there as one of my favorite meals, and the drink is too.

 

[Joan]

Thanks soooo much for sharing all of that with us. EVERYTHING looks very delicious!!!!!!!

 

[Rich G]

@Michael Richards looks great!! What's your ratio on the espresso to milk? Sounds like a nice option on a hotter day!

R

 

[DanHoo]

Bravo!!

 

[Tim Campbell]

Great pies, Michael!!

 

[Michael Richards]

Thanks soooo much for sharing all of that with us. EVERYTHING looks very delicious!!!!!!!

Thanks Joan!

 

[Michael Richards]

@Michael Richards looks great!! What's your ratio on the espresso to milk? Sounds like a nice option on a hotter day!

R

Rich,
Great to see you here! My "dirty coffee" recipe is between 150 and 180 grams of milk and a double shot of espresso. Last night's was 120 gram of 2% milk and 60 grams Half & Half. If I go straight Half & Half or Extra Creamy Oat Milk, I go 150 grams. I make sure the milk is in the freezer for about 15 mins before I make the drink. My standard esprosso is 19 grams in and 38-42 grams out (8 second pre-infusion, 30 seconds from first drop, 35 seconds total shot time).

I have learned I need to pulled the shot right on top the cold milk to get the layering effect that gives the drink its name. When I tried to pour the espresso after its pulled (even over a spoon) it just mixes and turning into a lukewarm latte.

I am using this honey processed Colombian that I got from Sweet Maria's.


Its one of my favorite coffees ever. I am roasting it to 30 seconds after first crack ends.



I am loving this as my second drink of the day during these hot days. The difference in temps and the density of the milk and esprosso create a wonderful layering effect. With the right sip you get the warm espresso and cold milk creating this amazing drinking experience, decadent, dessert like.

It was a nice change from my normal cold espresso drink, which is an espresso tonic and on par with my favorite dessert, an affogato.

 

[Michael Richards]

Bravo!!

Great pies, Michael!!

Thanks Dan and Tim!

 

[Timothy F. Lewis]

Another hit from the pizza project! I really should make some dough and get on that train! Since my favorite local place closed, a good pizza is hard to find around here!

 

[Rich G]

@Michael Richards Thanks for the dirty coffee details, may try that one! Beans look good! I haven't been roasting lately.....working too much!

Rich,
Great to see you here!

I'm here most days still, just not posting much as I'm not really doing anything new.

Here's a white sauce I've been using for a pizza base lately......give it a try for something different than red sauce. My current favorite pie uses this Garlic Mornay as a base, with sliced linguica, sliced martini olives (pimento stuffed), and thinly sliced jalapeño. I know the olives sound weird, but it works!

Mornay Sauce (Garlic/Parmesan)
1 1/2 Tbsp butter
1 1/2 Tbsp flour
1 LARGE garlic clove, minced
1 cup whole milk
2 oz parmesan cheese

Melt butter with garlic, let steep for a bit

Add flour, whisk constantly on low heat for 2-3 minutes

Slowly add in milk (warmed in microwave), whisking

Once it starts to thicken, add cheese slowly, in batches

WHISK!!!

Cool with saran warp on top of sauce to avoid a skin

If needed, warm slightly before using to top pizza

 

[Timothy F. Lewis]

Hey Rich, nice to see Mornay sauce getting some airplay! To be clear, a Mornay is a bėchamel which has any cheese incorporated into it. I usually wait for the first bubbles to appear before I fold in the cheese (once it bubbles, it is as thick as it will get, mostly.) then remove from heat as soon as the cheese has been fully blended. That’s usually how I make my Mac&Cheese. Make it thin as the pasta will absorb a lot of moisture from the sauce.

 

[Tim Campbell]

@Michael Richards Thanks for the dirty coffee details, may try that one! Beans look good! I haven't been roasting lately.....working too much!

I'm here most days still, just not posting much as I'm not really doing anything new.

Here's a white sauce I've been using for a pizza base lately......give it a try for something different than red sauce. My current favorite pie uses this Garlic Mornay as a base, with sliced linguica, sliced martini olives (pimento stuffed), and thinly sliced jalapeño. I know the olives sound weird, but it works!

Mornay Sauce (Garlic/Parmesan)
1 1/2 Tbsp butter
1 1/2 Tbsp flour
1 LARGE garlic clove, minced
1 cup whole milk
2 oz parmesan cheese

Melt butter with garlic, let steep for a bit

Add flour, whisk constantly on low heat for 2-3 minutes

Slowly add in milk (warmed in microwave), whisking

Once it starts to thicken, add cheese slowly, in batches

WHISK!!!

Cool with saran warp on top of sauce to avoid a skin

If needed, warm slightly before using to top pizza

Now that sounds like a killer pie, Rich.

 

[Rich G]

Hey Rich, nice to see Mornay sauce getting some airplay! To be clear, a Mornay is a bėchamel which has any cheese incorporated into it. I usually wait for the first bubbles to appear before I fold in the cheese (once it bubbles, it is as thick as it will get, mostly.) then remove from heat as soon as the cheese has been fully blended. That’s usually how I make my Mac&Cheese. Make it thin as the pasta will absorb a lot of moisture from the sauce.

Yeah, I'd thin that out a bit for pasta, but thicker works better to spread out for pizza. Nice change from the usual red sauce!

R