What's for dinner

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Messages 41 - 60 of total 66 in this topic << First  |  < Previous  |  Show All  |  Next >  |  Last >>
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

Vienna Sausage
Vienna Sausage
Credit: Joe
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!

Credit: Norwegian

cheers, donald.

Credit: Norwegian
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.
Stewart Johnson

climber
lake forest
Jan 30, 2013 - 10:29am PT
Baby
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 .

Credit: Donald Thompson

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.

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