Chaz
Trad climber
greater Boss Angeles area
|
|
|
Jan 24, 2013 - 07:31pm PT
|
Three Dollar Pizza! ( about $2.85, actually )
Made my own crust this time, which cut a couple bucks off the cost. Was simple, too. Used active dry yeast and did the let-it-rise-and-punch-it-down-a-couple-times thing. One yeast batch made two pizza crusts.
The sauce is leftover spaghetti sauce I made last week ( I priced it at $1 for my pizza cost calculation [$40 for 2 1/2 gallons of spaghetti sauce = $1/cup ] )
The crust fit my 14" D.O. fine.
It took an hour to cook though, because I was too timid to put enough heat on the underside of the D.O. Next time ( which will be soon, I have a dough in the 'fridge ready-to-go already ), I'll try 12 coals on the bottom, up from eight, to see what happens.
The best part? I'm getting two meals out of The Three Dollar Pizza!
|
|
Chaz
Trad climber
greater Boss Angeles area
|
|
|
Jan 29, 2013 - 08:07pm PT
|
The Three Dollar Pizza, Mk-III ( I think I got a RECIPE worked up )
Crust is your basic stock-parts pizza crust, which will make enough dough for two 14" Dutch Oven pizzas. ( 2 1/2 cups flour, one .25oz pack active dry yeast, 1 cup water - heated to 115*F, salt ) Pepper, onion and garlic powder customize the crust to my specs.
There's pepperoni and chopped bacon under the cheese. Homemade spaghetti sauce for the sauce. Mozzarrella, Parmesian, and Colby Longhorn are the cheeses.
I did brush a heavy coat of Olive Oil on the dough after it was pressed into the Dutch Oven, before I applied any of the toppings. I believe the olive oil prevents the toppings from fouling the crust.
I cooked the whole works together for about a half-hour,( 14 briquettes on the bottom, 40 on top ), turning both the lid and the oven itself 90* every five minutes, or so, to get what we see here.
F*#king delicious. This is at least tied for the best pizza I've ever eaten, and there are a number of ways I think I can make it even better!
The second half will taste even better tomorrow!
Did I mention the whole damn thing cost me about three dollars?
|
|
Donald Thompson
Trad climber
Los Angeles,CA
|
|
|
Jan 29, 2013 - 08:17pm PT
|
Fresh Salmon filet with side of cauliflower , broccoli , carrots, snow peas. Pinot Noir with pronounced vanilla overtones.
Dessert: melted 85% cacao over fresh strawberries and blackberries, with kerrygold Irish butter melted in.
|
|
drljefe
climber
El Presidio San Augustin del Tucson
|
|
|
Jan 29, 2013 - 08:34pm PT
|
Chilequiles!
F*#kin' YUM!
|
|
Spider Savage
Mountain climber
The shaggy fringe of Los Angeles
|
|
|
Jan 29, 2013 - 08:46pm PT
|
Canned Meat
|
|
S.Leeper
Social climber
somewhere that doesnt have anything over 90'
|
|
|
Jan 30, 2013 - 12:19am PT
|
hell yeah midget fingers
|
|
weezy
climber
|
|
|
Jan 30, 2013 - 12:35am PT
|
beer: it's for dinner
|
|
Chaz
Trad climber
greater Boss Angeles area
|
|
|
Jan 30, 2013 - 12:37am PT
|
There's a sandwich in every bottle.
|
|
Donald Thompson
Trad climber
Los Angeles,CA
|
|
|
Jan 30, 2013 - 12:47am PT
|
An iPod cord...it's what's for dinner
|
|
Jim Brennan
Trad climber
Vancouver Canada
|
|
|
Jan 30, 2013 - 12:58am PT
|
Is this like Republicans never sleep ?
Go to bed so you can feast on the bodies of your vanquished foes with a fresh perspective !
|
|
Donald Thompson
Trad climber
Los Angeles,CA
|
|
|
Jan 30, 2013 - 01:10am PT
|
I am not a member of the Republican Party.
I am not a joiner of anything.
People join me....mostly in toasts ...
Today I gym climbed . I am stronger...my shoulder hurts.
Get outta here.
|
|
Norwegian
Trad climber
Pollock Pines, California
|
|
|
Jan 30, 2013 - 05:47am PT
|
pizzah!
cheers, donald.
|
|
matty
Trad climber
under the sea
|
|
|
Jan 30, 2013 - 06:53am PT
|
Last night made halibut with a garlic butter cilantro lime sauce and a side salad with spinach, asparagus, strawberries and a balsamic vinagarette. yum!
|
|
steve shea
climber
|
|
|
Jan 30, 2013 - 07:27am PT
|
Dal bhat. Not as appetizing as the stuff pictured upthread but very healthy. Lentil stew over rice. Nepali.
|
|
Wayno
Big Wall climber
Seattle, WA
|
|
|
Jan 30, 2013 - 10:35am PT
|
Prosciutto wrapped dry-pack Scallops.
Red potatoes Au Gratin.
Aspergrass.
2009 Pietracupa Greco di Tufo.
|
|
Donald Thompson
Trad climber
Los Angeles,CA
|
|
|
Jan 30, 2013 - 12:40pm PT
|
Norwegian is just envious because I had Mozart over for dinner .
I asked Wolfgang what he wanted for dinner and he said:" I'll have what you're having"
So we had pocket donuts.
Wolfgang....class act. Good musician.
|
|
Elcapinyoazz
Social climber
Joshua Tree
|
|
|
Jan 30, 2013 - 02:11pm PT
|
Apertif: Blue Dream (blueberry x haze hybrid) with a Tangerine EmergenC chaser
Main course: King Oscar tiny tots brisling sardines in olive oil, on a bed of steamed kale and carrots, topped with turmeric and Sriracha.
Digestif: Willie Nelson, a nice nepali x vietnamese hybrid, mostly sativa.
|
|
Brandon-
climber
The Granite State.
|
|
|
Jan 30, 2013 - 02:15pm PT
|
Sierra Nevada torpedo, cocunut rice, jerk chicken, papaya, and fried plantains.
And some no name ganj.
|
|
Chaz
Trad climber
greater Boss Angeles area
|
|
|
Feb 15, 2013 - 07:11pm PT
|
Focaccia bread, fresh out of the Dutch Oven ( 12" ).
A simple recipe I pulled right off the web - I went down the list and stopped at the first recipe built around one packet of yeast. I had to spice it up with few herbs, like rosemary, basil and thyme to make it a little more interesting.
I made this to go with a leftover lasagne, but it looks like this is dinner. This, and some olive oil and balsamic vinegar. And a nice cabernet from Chateau Chuck.
|
|
|
SuperTopo on the Web
|
Let us know!