The Great Neverboard PIZZA Challenge

[Chromatose]

THE CHALLENGE is twofold

FIRSTLY!...... make a tasty pizza


SECONDLY!...... make that pizza tastier

and then, uh keep going from there I suppose


to inspire you, look at this pizza I just made

mmmmmmm... but I'll get back to this!

here's some websites to get you started on your way, as far as dough goes anyway

• Wolfgang Puck Dough: one of the first doughs I tried, it's ok

• There's a video on this page: haven't looked at the recipe but you might enjoy the video for spreading it out into pizza shape

• California Pizza Kitchen dough recipe: pretty sure I've tried this one a few times but I don't remember how I liked it. By the way the forum there has a bunch of info if you want to spend the time looking through the threads

• Alton Brown's Dough: basically the one I use now, my favorite thus far!

• And if you want to hurt your head on how much one guy cares about pizza, read through this longggg page by Jeff Varasano , I incorporated a lot of his tips on making dough AWESOME and it really works, good show good show.

and ITT ask questions and we can all learn to make better pizzas from each other.


BRING ON DA PIZZAS

 

[Chromatose]

Okra pizza #3

I let the dough sit for 24 hours in the ol' fridge

spread out in my sucky pan, look at those bubbles go!

I decided to try this blob of low moisture mozz, it's uh, kinda, uh, fun to eat but didn't melt so well AT ALL, at this stage it's really tasty

OKRA

Ok, lets put this thang together... OMGWTFBBQSAUCE?!?!?!?!!!@!111

I didn't know until recently that the secret ingredient in okra is... SNOT (IT'S STICKY!!!)

already posted the finished pic up there, so here's a slice, after baking for about 6 minutes at 575 degrees

Forgot to take a picture of the bottom of the crust, but it was a sexy golden brown.

and yeah, that cheese carpet is lol

but hey it was delicious

 

[Shpongled]

I'm totally doing this.

 

[Tide In Mind Out]

That was a darn tasty pizza!

 

[Krigloch the Furious]

never had okra
I do love shrimp pizza though

 

[Shpongled]

mine's gonna have sausage, green peppers and olives \m/

Maybe this weekend if I have time!

 

[JenniferGentle]

mine's gonna have sausage, green peppers and olives m/

Maybe this weekend if I have time!

Ooh, I am definitely going to participate when I have time as well! Kevin I'm going to challenge you with olives mmmmm! No sausage, but lots of peppers and olives! Great thread!

 

[~Lynn~]

The best pizza dough I ever ate has guiness in it for an ingrediant, I'ma try this in a day or two.

 

[Tide In Mind Out]

Damn! I was just telling Derick that he needs to make a German sausage pizza and use beer in the dough :Spin:

 

[Cat5Messiah]

That cat porcelain statue......my mom made some of those back in the 80s and still has them.

 

[Morganna]

Damn Derk, that pizza looks awesome! All hail the power of okra!

 

[Brooks]

Okra? ew.

 

[Dead Winter]

THE CHALLENGE is twofold

FIRSTLY!...... make a tasty pizza


SECONDLY!...... make that pizza tastier

and then, uh keep going from there I suppose


to inspire you, look at this pizza I just made

mmmmmmm... but I'll get back to this!

here's some websites to get you started on your way, as far as dough goes anyway

• Wolfgang Puck Dough: one of the first doughs I tried, it's ok

• There's a video on this page: haven't looked at the recipe but you might enjoy the video for spreading it out into pizza shape

• California Pizza Kitchen dough recipe: pretty sure I've tried this one a few times but I don't remember how I liked it. By the way the forum there has a bunch of info if you want to spend the time looking through the threads

• Alton Brown's Dough: basically the one I use now, my favorite thus far!

• And if you want to hurt your head on how much one guy cares about pizza, read through this longggg page by Jeff Varasano , I incorporated a lot of his tips on making dough AWESOME and it really works, good show good show.

and ITT ask questions and we can all learn to make better pizzas from each other.


BRING ON DA PIZZAS

Looks pretty good, though that's way too much dough for my taste. The crust looks more like bread than pasta, though. To each his own, however.

 

[Chromatose]

I have a tendency to bunch it up at the ends to make the edge of the "Crust," a vestigial habit from my days of making underkneaded, chewy crusts, which needed to be hammered into their appropriate shape. Recently I can get them stretched out super thin, it's awesome, but just use all my dough to make a huge butt pizza because that's also fun.


Also, California-style is the goal, not traditional, so it's part of the plan. I make it as bready as I can.

 

[Tide In Mind Out]

It really wasn't that bready. Where it got puffy it was mostly filled with air, as can be seen in the picture of the slice.

 

[Tide In Mind Out]

Okra? ew.

NO

 

[vikk]

there is no bacon. this pizza is fail

 

[Lordlucid]

Don't you have a bridge to go hide under?

 

[Chromatose]

there is no bacon. this pizza is fail

I'm awaiting your bacon pizza

 

[Dead Winter]

I'm very curious about that pizza, though Derrick. Okra sounds strange but fucking good. Of course, I luv me some okra.

You should try fried okra on it!!!!