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Food & Wine Ground >> Making Gourmet Pizza?


10/9/07 5:29 PM
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attjack
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Edited: 09-Oct-07
Member Since: 01/01/2001
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Can anyone help my with tips and recipes for making gourmet pizza?
10/9/07 9:49 PM
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alxholic
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Edited: 09-Oct-07
Member Since: 01/01/2001
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Serious Pizza Recipie..wow
(17)[554] By NovakHT

goat cheese pizza
(8)[148] By alxholic
12/20/07 2:01 AM
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warcake
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Edited: 20-Dec-07
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If you are going to use Mozz cheese only use whole milk mozz not part skim.  And believe it or not, the pre made pizza dough they sell at Trader Joe's for a buck is pretty damn good.  Cook it at as high a temp as your oven will go (usually about 500 or 550).

12/20/07 10:08 AM
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Kevin Curtis
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Edited: 20-Dec-07
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"... and, walla.... white clam pizza " walla = voila?
12/20/07 11:53 AM
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Mullet @ Heart
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Edited: 20-Dec-07
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Walla = American for "voila"
12/20/07 12:29 PM
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Kevin Curtis
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Edited: 20-Dec-07
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^^ Thought it was funny :) It took me a minute to figure it out... then voila!
12/24/07 12:17 PM
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attjack
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Edited: 24-Dec-07
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Been making some of these lately. Still using the thin boboli crusts though, which are a lot better than the regular. I will grab some Trader Joe dough and try that. Fresh mozzarella is a must.
12/24/07 12:35 PM
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Mullet @ Heart
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Edited: 24-Dec-07
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It's far from "real" pizza dough, but I love Boboli crusts for what they are.
12/25/07 12:25 AM
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thelorax
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Edited: 25-Dec-07
Member Since: 03/24/2003
Posts: 141
shrimp+artichoke hearts........gold
12/25/07 12:26 PM
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attjack
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Edited: 25-Dec-07
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Anyone have a white sauce recipe?
12/27/07 10:53 AM
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attjack
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Edited: 27-Dec-07
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Maybe? That's actually what I did last time I made one. I drizzled olive oil on, then added chopped garlic to ricotta cheese, mixed it up and put it on.
12/30/07 9:13 PM
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Worth
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Edited: 30-Dec-07
Member Since: 09/05/2003
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You've never had GREAT pizza until you've cooked it on a barbeque grill.
1/1/08 7:29 AM
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warcake
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Edited: 01-Jan-08
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I had a great white pizza once where they mixed ricotta cheese and butter and spread it around the dough evenly like sauce then putt mozz on top and it was great.  I've been meaning to try and make it at home but I'm not sure on the ricotta to butter ratio. 
1/3/08 1:19 PM
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alxholic
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Edited: 03-Jan-08
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gonna remake my goat cheese pizza this week for a party.
1/3/08 2:04 PM
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Lancifer
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Edited: 03-Jan-08
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Damn, I have one at home that I made with Filet one time that is fucking sick...the bill at the grocery store came out to $98 so everyone calls it "Hundred Dollar Pizza", LOL!
1/4/08 12:48 AM
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Benntheredunthat
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Edited: 04-Jan-08
Member Since: 10/31/2005
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If you can get your hand on some buffalo (Italian:bufala?) mozzarella I'd highly recommend it..pretty pricey but is one helluva lot better than anything shredded in a bag. Most of the other suggestions are a must but as an aside if you want a crispier crust I usually coat mine with olive oil then cook for 4-5 minutes before putting the toppings on and cooking all the way through.
1/21/08 11:48 AM
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Tys
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Edited: 21-Jan-08
Member Since: 08/29/2005
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I don't know how gourmet this is, but my wife made a good pizza on Saturday. She uses some homemade dough from the bread machine, the dough was painted with the juice from jarred Artichoke Hearts (I think they were pickled). Then it had the chopped artichoke hearts on it, plum tomoatoes, sweet onion, Herb and Garlic Feta Cheese, and I threw some smoked mozarella on there, and some hungarian salami or something that was in the fridge. It was pretty tasty.
1/21/08 12:49 PM
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attjack
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Edited: 21-Jan-08
Member Since: 01/01/2001
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I think that qualifies as gourmet :) Home made dough and brushed on artichoke juice both sound very good.

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