Mblah's white pizza

Originally posted by mblahnikluver
who cooks their pizza at that high of a temperature?! That is way too long and 8mins it would be burnt and the veggies wouldn't cook properly.

I don't know for sure, but maybe he/she (Sorry. Your name gives me no clues) is at a much higher altitude?

Originally posted by mblahnikluver
Also when you say 550 do you mean C or F, cause Im in the US and we use F...cooking a pizza at that temp is not recommended.

Since I have already proven my stupidity within this thread,
I feel that I should attempt to make myself appear somewhat intelligent.


550 C° = 1022 F°
C° to F° Converter

Originally posted by BrokenCircles

Originally posted by mblahnikluver
who cooks their pizza at that high of a temperature?! That is way too long and 8mins it would be burnt and the veggies wouldn't cook properly.

I don't know for sure, but maybe he/she (Sorry. Your name gives me no clues) is at a much higher altitude?

Originally posted by mblahnikluver
Also when you say 550 do you mean C or F, cause Im in the US and we use F...cooking a pizza at that temp is not recommended.

Since I have already proven my stupidity within this thread,

I feel that I should attempt to make myself appear somewhat intelligent.

550 C° = 1022 F°
C° to F° Converter

Haha you just made me laugh

Yeah I thought of the altitude thing too. When I was in Italy it was an adjustment to my cooking that is for sure...

I think they might think it looks undercooked due to the picture lighting..I dont like how it came out in the picture. Im weird about presentation and how it looks lol It came out just fine and now Im stuffed!

I just now pulled some beer bread out of the over.

I was wondering though, you used yeast, but no rising time. Do you let the dough rise at all before your spread it in the pan?

The beer bread uses the natural carbonation of the beer, and a little baking powder to rise.

I'd like to make my own pizza dough though.

Originally posted by mblahnikluver

Originally posted by alysha.angel
reply to post by mblahnikluver

 

ooo yummmy


if i wasnt a vegan id eat the whole damn thing lol

You are vegan?! I never knew that...Well I can make you a vegan one Im sure

yes i am 2nd generation to boot -

Originally posted by spacedoubt
I just now pulled some beer bread out of the over.

I was wondering though, you used yeast, but no rising time. Do you let the dough rise at all before your spread it in the pan?

The beer bread uses the natural carbonation of the beer, and a little baking powder to rise.

I'd like to make my own pizza dough though.

This is the easiest dough to make. I never made this one before and it turned out very well. I was surprised.
No rising needed. I just mixed it, kneaded it and spread it out on the pan I had. I then cut the veggies and made the cheese mixture. It rose a little while i did that.

Usually I let it rise and do all that work but this one was simple and no rising needed!

I have never made beer bread.. I will have to try it.

Garlic!!

It needs more Garlic in the sauce..

and damn that looks tasty!

Originally posted by baddmove
Garlic!!

It needs more Garlic in the sauce..

and damn that looks tasty!

MMMMM garlic!

Yup there is garlic in the cheese mixture and on top.

When I make it this week again I will crush fresh garlic and smear it on the dough before I put the cheese on!

Man Im making myself hungry again!

Interesting pizza thread and a very tasty-looking pizza. I certainly would not hesitate sharing a few slices of that with you. I have never tried making a white pizza, per se. That said, and based on comments on this thread, I might have a little different interpretation if I were to try it - which I am sure I will, I love all kind of pizzas.

Pizza ovens tend to put out more heat than a conventional oven. They generally have various levels so that the intensity of the heat can be adjusted from a "cooking temperature" to an intense broiler for browning and finishing the pizza. Your white pizza probably should not look or be as browned and toasted as another kind, no? I'm not sure your cheese mixture would "work" if it were browned that way. I trust your judgement for the style you were making in that regard.

I am not and have never been a professional chef or cook but have enjoyed cooking all my life. Fortunate that my grandmother lived in the same town and I used to visit her and learn some scratch methods or give her a call for a quick question when I was trying something new. Producing restaurant-quality/style meals at home has been one of my hobbies. I recently built a new kitchen and outfitted it with a new commercial stove and salamander.
[atsimg]http://files.abovetopsecret.com/images/member/eac69c8e9280.jpg[/atsimg]

I hope the chef posts some of their dishes here in this forum. Especially I would like to see some examples of French cooking, which I am completely ignorant about. Never been to a French restaurant. I know my life would not be the same without French toast and French fries (humor). I have posted here with photos - mostly of my wife's cooking - and posted about some of my own fusion creations inside other threads, most notably about a Mexican/Asian fusion feast we were invited to and made spring rolls with chicharrón and sweet and sour chiles rellenos. I don't have any formal culinary training but have "performed" in local events alongside some notable pros and held my own. Although I don't think of myself or claim to be a chef I have humorously been called an "extreme chef" for having performed well under challenges.

I understand you not liking much red sauces on pizza but believe my interpretation of a "white pizza" may include a white sauce, possibly a garlic and clam sauce. In that instance I might opt for a bit more browning. I will let you know when I try such a thing - my stove is new and I am still experimenting with it. My salamander is not deep enough for a large pizza - it's only 12" (30cm) deep, but from what I observe so far my Drago stove will put out higher heat than most standards stoves but have yet to try pizzas in it. I may try making oblong or 12" pizzas so I can use the salamander. Salamanders have many good uses but many people refer to them as "cheese melters". They do a fantastic job of that.

Here is a photo of the new kitchen, which is a work still in progress. Putting tiles on the wall for the stove is the next step and after that I will add what seems right. Not in the photo (that part got cut off a bit when I posted it) but on the work table off to the other side is the pasta maker which is one of my must-have necessary items.
[atsimg]http://files.abovetopsecret.com/images/member/47b3762e8392.jpg[/atsimg]

Thanks for the thread and the opportunity to post on it. Your pizza looks very tasty and prompts me to want to try some pizzas in the new kitchen now. You may well have the best recipe and I thank you for letting me offer my interpretation also.

They say us O-blood types (I am O neg, no doubt from my Basque side. Could account for my love of garlic also.) are meat-eaters. I eat meat but could easily become a vegetarian, if I can include fish. Other than for a couple meals I doubt I could do vegan for long. I got to have cheese. And fish.

Originally posted by Erongaricuaro
Interesting pizza thread and a very tasty-looking pizza. I certainly would not hesitate sharing a few slices of that with you. I have never tried making a white pizza, per se. That said, and based on comments on this thread, I might have a little different interpretation if I were to try it - which I am sure I will, I love all kind of pizzas.

Thank You

Pizza ovens tend to put out more heat than a conventional oven. They generally have various levels so that the intensity of the heat can be adjusted from a "cooking temperature" to an intense broiler for browning and finishing the pizza. Your white pizza probably should not look or be as browned and toasted as another kind, no? I'm not sure your cheese mixture would "work" if it were browned that way. I trust your judgement for the style you were making in that regard.

I would love a pizza oven! I actually found a nice small one for 100 bucks online today and I am thinking of getting it..That way it has a better and more even crust. The crust came out fine and was quite good, the picture I took makes it look odd in color..bad lighting in the kitchen and on the phone. I know nothing of pizza cookers lol It looked and tasted just like other white pizza's I have had at Italian restaurants.

I am not and have never been a professional chef or cook but have enjoyed cooking all my life. Fortunate that my grandmother lived in the same town and I used to visit her and learn some scratch methods or give her a call for a quick question when I was trying something new. Producing restaurant-quality/style meals at home has been one of my hobbies. I recently built a new kitchen and outfitted it with a new commercial stove and salamander.

I am not one either, just grew up in a household where my mom cooked a lot and pretty much always from scratch. I grew up wanting to know how to cook and I LOVE it. I really enjoy cooking for others.

I like to look at the menu of restaurants and pick something off of it to make at home. My ex and I years ago use to do that, it was cheaper than going out. We would pick what restaurant we wanted to eat at, then pick our favorite meals and then I would cook them. I always had the fridge and deep freezer stocked so I never really had a problem not having ingredients! A few times I made his brother serve us like he was our waiter it was fun and the food was delicious!

I hope the chef posts some of their dishes here in this forum. Especially I would like to see some examples of French cooking, which I am completely ignorant about. Never been to a French restaurant. I know my life would not be the same without French toast and French fries (humor). I have posted here with photos - mostly of my wife's cooking - and posted about some of my own fusion creations inside other threads, most notably about a Mexican/Asian fusion feast we were invited to and made spring rolls with chicharrón and sweet and sour chiles rellenos. I don't have any formal culinary training but have "performed" in local events alongside some notable pros and held my own. Although I don't think of myself or claim to be a chef I have humorously been called an "extreme chef" for having performed well under challenges.

Oh I hope the chef does too. I LOVE French foods. I have made a few of my own and they were a success minus the Beef Burgundy...lol My bf years ago did not like it and spit it out. He felt so bad cause it took me all day to make it, but I made him a quick meat loaf and never made him "froo froo" food again as he called it lol.

Haha I am glad you know the humor in French fries since they are from Belgium hehe

I will have to look at your posts and threads. I LOVE cooking and I love using other recipes from people esp foods I don't normally cook. I am not against cooking anything really and when someone tells me I can't make something well I have to show them I can. I was once told I couldn't make sushi, well I showed that person WRONG! It was great and I had fun making it. My friend and I had a "food off" years ago. It was like our own iron chef lol We had our neighbors judge, it was down the middle! LOL!

I understand you not liking much red sauces on pizza but believe my interpretation of a "white pizza" may include a white sauce, possibly a garlic and clam sauce. In that instance I might opt for a bit more browning. I will let you know when I try such a thing - my stove is new and I am still experimenting with it. My salamander is not deep enough for a large pizza - it's only 12" (30cm) deep, but from what I observe so far my Drago stove will put out higher heat than most standards stoves but have yet to try pizzas in it. I may try making oblong or 12" pizzas so I can use the salamander. Salamanders have many good uses but many people refer to them as "cheese melters". They do a fantastic job of that.

Yeah I use to love red sauce but as a kid my mom made a lot of things with red sauce and now it just gives me heart burn and kills my stomach.

I like all white sauces and clam sauce is one of my favs! I prefer alfredo, which I make from scratch as well. The only thing is I can't get it to be the same consistency the next day. It coagulates when you put it in the fridge so I have to re-cook it usually.

I made the white pizza because my bf said it was his favorite so I wanted to make one before I made it for him this weekend lol I hadn't made white pizza in a long time but it came out really good. I am going to change a few things when I make it for dinner Friday.

Here is a photo of the new kitchen, which is a work still in progress. Putting tiles on the wall for the stove is the next step and after that I will add what seems right. Not in the photo (that part got cut off a bit when I posted it) but on the work table off to the other side is the pasta maker which is one of my must-have necessary items.
[atsimg]http://files.abovetopsecret.com/images/member/47b3762e8392.jpg[/atsimg]

OMG Your kitchen is heaven!! I love pasta makers, I make my own pasta by hand as well! I think I have my manicotti recipe on here some where that i made. I made two sauces, one white and one red and layered them. I even made my own pasta for the manicotti and even some garlic parm breadsticks! I had two kinds of sauces too, one meat and one without meat.

Thanks for the thread and the opportunity to post on it. Your pizza looks very tasty and prompts me to want to try some pizzas in the new kitchen now. You may well have the best recipe and I thank you for letting me offer my interpretation also.

Thank You!! I don't mind your interpretations at all. I love hearing other ideas from other cooks!

They say us O-blood types (I am O neg, no doubt from my Basque side. Could account for my love of garlic also.) are meat-eaters. I eat meat but could easily become a vegetarian, if I can include fish. Other than for a couple meals I doubt I could do vegan for long. I got to have cheese. And fish.

edit on 23-5-2011 by Erongaricuaro because: (no reason given)

I am not an O blood type but I love garlic and meats, esp together. I don't think I could be vegetarian I love chicken too much lol. Cheese is a MUST! I have all kinds of cheeses in the fridge at all times, you never know when you will need it! I do like fish, mostly mahi mahi though. I make a great macadamia nut encrusted mahi! If I can ever find my recipe I shall post it here for sure!



Thanks for sharing and your kitchen is AWESOME!

Great recipe!....I like whole wheat flour....I assume that is ok to use too. I don't know why but I thought I had to give time for the pizza crust to rise...and then punch it down...and roll out with rolling pin and then shape it in the pan. I think I am probably getting it mixed up with bread...lol

Can't wait to try this with my friends and impress them with a delicious lunch!

my frikkin mouth is watering now and stomach is growlin...thanks BLAH

Originally posted by caladonea
Great recipe!....I like whole wheat flour....I assume that is ok to use too. I don't know why but I thought I had to give time for the pizza crust to rise...and then punch it down...and roll out with rolling pin and then shape it in the pan. I think I am probably getting it mixed up with bread...lol

Can't wait to try this with my friends and impress them with a delicious lunch!

You can use any flour you want

This recipe is the easiest and fastest. The only thing you need to do after mixing the flour and ingredients together is knead it til smooth. No need to let it rise and punch down. You do do that with bread but there are bread recipes depending on what kind of flour and yeast you use where you don;t have to do all that. I have a recipe somewhere where I use self rising flour and I only have to let it rise for 10mins then put it in the oven. It's great!

Yeah I have been asked by my friends to make it for them now lol
Enjoy!

reply to post by mblahnikluver


That looks delicious Mblah!!

My kitchen skills are so terrible that if I would try that it would probably become Mblah's black pizza.

My alternative recipe for such a delicious meal would be:

-Take one telephone (any kind will do as long as it has a connection)
-carefully press the numbers 02823
-Add the numbers 55678 in the order presented
-wait until the beeping sounds turns into spoken language
-In a loud and clear voice pronounce the following words :"One quattro formaggi please"
-Follow this up with stating your address and hang up the telephone

*wait for 15-20 minutes

-Open the front door (there will be a man there holding a square cardboard box)
-complain about the delivery time and hand over cash
-present content of the box on a plate

Never fails.

@OnlyLove

I'm Schooled in the French, Dutch, Italian kitchens.

Dutch cuisine

Boerenkool met worst.......
Erwtensoep.......
Bruine boterham met kaas......

The words "dutch" and "cuisine" really shouldn't be used in the same sentence.

(I'm just messing with you... )

Peace

reply to post by operation mindcrime


Haha that sounds like a good plan. If it works and comes out great everytime you have yourself a winning recipe


Nice signature too

I cook alot that is, when ever i have the time and since time is not a luxuary i can afford in these day's i am seriously considering something like this.






nahhh...nothing beats cooking and lets face it, if the presence of a female is cooking with you then its always a sure thing that you will cook one hell of a meal or end up burning the meal due to ...........g

ill leave you to fill out the dotted line

reply to post by cerebralassassins


HAHA!

Well I won't allow anyone in my kitchen while cooking lol I would be worried about the food!

PIFFLE - Pizza is for food lovers everywhere.

Shoot, I started out making a whole new pizza thread with that title. I was at it for about an hour or more, just about finished, then my touch-pad jumped up and hit the X in my window bar and the whole thing went away. I don't think there is any way to bring it back, lost and gone forever. I spent a lot of time explaining about how to make the dough, the most exacting part of pizza-making, and a lot more than this reply will cover but I just don't have the patience to start that entire thread again.

Anyways, here is my non-white pizza I made earlier this evening. First time I remembered to take a few photos of the process. I see you have some mass-production red-sauce pizza on your thread so thought you may not mind another.

Skipping all the detail about making the dough and learning how to toss dough like that Italian guy in the window of his own pizza shop, I'll just add that I ain't that good and lack the showmanship for that stunt. I flatten and round my dough like that to start, but before I start tossing it around and and dropping it on the floor I roll my dough out with a long-neck Corona beer bottle and place it on my 16" pizza pan. I've actually gotten pretty good for getting the shape and size after all these decades.

[atsimg]http://files.abovetopsecret.com/images/member/2404972f2365.jpg[/atsimg]

I then cover it with a towel, pre-heat the oven, start chopping and preparing my toppings while the dough sits on top of the stove picking up heat from the oven and getting a little rise. I initially pre-heat at medium-high. The towel holds in some moist heat to keep the yeast active and prevents the dough from drying and getting hard - nice tip for the novice.

[atsimg]http://files.abovetopsecret.com/images/member/cf6e76b5c52c.jpg[/atsimg]

Onions, tomatoes, Italian sausage, black olives halved, calabacitas slices (zucchini), baby portobello mushrooms, and diced mango. As an afterthought after the photo I decided for some longaniza (Spanish sausage) and opened a can of smoked oysters to add to it. This was already decided to be a "kitchen sink" pizza and I didn't want to leave out anything important. A little tip about the mango:

[atsimg]http://files.abovetopsecret.com/images/member/e2f3cb05a09c.jpg[/atsimg]

If the mango is still a bit firm, how I prefer it, you can cut off the two flat sides as close to the seed as possible. Then I cross-score it cutting all the way to the skin and push the convex side concave as shown in the photo. then I can cut the diced pieces off at the skin. The rest of the mango I eat while preparing the pizza.

[atsimg]http://files.abovetopsecret.com/images/member/d515f47d6aa7.jpg[/atsimg]

With all my toppings ready 15 or 20 minutes have passed and the dough has puffed out a bit and is ready for decorating. I pour on the sauce in sort of a spiral then use a pastry brush to smooth it out. Kind of a trademark of mine is to lightly apply sauce all the way out to the end of the crust. Some won't want to do that because it will darken quite a bit as the pizza browns but it is part of my own personal touch and I like the somewhat smokey flavor it adds.

I place most of the toppings onto the sauce before adding the cheese but hold back a few more decorative-looking pieces to place on the top. Since this is a fully-loaded pizza I want it to cook a bit slower so will leave the oven on medium-high and place it on a middle shelf. If it were a thin-crust pepperoni or something less hefty I would go for a high temperature for less time. This one was cooked for about 15 minutes or so on that middle shelf, but for the final 5 minutes I cranked the oven up and placed it on the top shelf for some final browning.

[atsimg]http://files.abovetopsecret.com/images/member/8ce156225f9d.jpg[/atsimg]

And here is the final result. It has that deeply-browned trademark edge of mine but I assure you the crust itself was a nice golden brown. I use a cleaver to cut the pizza, used to use the wheel-type pizza cutter but decided I prefer the cleaver. I cut it into eight slices and was able to eat 3 of them. I still have a fourth sitting on a plate here at my desk but it looks like that one will be my pre-breakfast slice to go with my morning coffee.

Thanks for sharing space on your thread. I was going to wait until I made a white pizza to come back here but that darn touch-pad (expletives withheld). Maybe sometime soon for that. Thanks Mblah.

reply to post by Erongaricuaro


OMG that looks really good!

I am going to have to try that one next. I actually have frozen dough I made in the freezer

I dont toss it around, I wouldn't the slightest idea how to lol I roll it out with a rolling pin into a circle or a rectangle so you can cut it in squares..

I have done that a few times with threads and didn't feel like redoing it. I sucks esp when you took extra time on some areas. When I tried to post my manicotti back in December when I made it my computer crashed while in Italy so I lost it mid posting and it took me months to do it again since it's pretty long. I didnt go into as much detail either but I really didn't feel like having another crash lol

Thanks for sharing your recipes, you have awesome ideas