Wednesday, December 31, 2008
I was so crazy for all things pizza after my pizzalicious birthday gifts. While I was shopping with one of my bffs at World of Mirth, a beloved toy store in Richmond, VA, we noticed all these really adorable pizza toys. Ages four and up is baloney! I wanted them all! I have a small collection of funny toys already. I think I might need to quit messing around with these other trinkets and start collecting pizza toys for my future babies, or nieces or nephews and stuff.
Later in the week I was shopping with my mom and we stopped in 8 1/2 to get a pizza. Not only is 8 1/2 named after my favorite Frederico Fellini movie, but it is also the best place in the entire city to get a pizza! Their white pizza is particularly great, but mom is a red sauce kind of lady. So we got pepperoni and mushrooms with tomato sauce. I have to admit it wasn't the best looking pizza we ever laid eyes on, but it smelled phenomenal and it was so so delicious-- the best pizza I've had in a long time. Mom was really impressed. It was super cold outside so we pulled into this little park nearby and put the pizza on the dashboard. It fogged up all the windows and it made the whole car smell like a pizza. Yum!
Thursday, December 18, 2008
Friday, December 12, 2008
Well that's not really rare, I make pizzas all the time. Duh! This one is totally worth mentioning though. I used my new pizza books for inspiration, rolled up my sleeves and got to work!
Here's what you need to make this pizza and dough. It only takes about an hour to make, which is about how long it takes to get a delivery pizza anyway. I call this Garlicky Best Friend Pizza with Pesto(ish) Sauce. Enjoy!
* 2 1/2 cups of flour
* 2-1/4 tsp. (one packet) of active dry yeast
* 1 cup very warm water
* 1 tsp. salt
* 1 tsp. sugar
* 2 Tbsp. extra virgin olive oil
Soften the yeast in the warm water and add salt, sugar and 2 cups of flour. Stir with a wooden spoon. When flour is mixed in, gently knead the dough on a floured surface until it is stretchy but firm. Brush the dough with extra virgin olive oil and cover it with a clean cloth. Set the dough aside to rest in a warm place for about 30-45 minutes. Once it has risen to double, preheat the oven to 400F and punch the dough down. Then roll or press it out onto a greased baking sheet. Fold over the outer edge of the dough to make the crust. Parbake the crust for about 7 minutes. Remove it from the oven and top with the ingredients below.
for the sauce:
* 3 large cloves of delicious garlic
* 2-3 tbsp. extra virgin olive oil
* 3 tpsp. Parmesan cheese
* 3 tbsp. Italian seasoning (basil, oregano, thyme, rosemary, etc)
* salt and pepper to taste
Mince or crush the garlic through a garlic press into a small dish. Add herbs, Parmesan cheese, salt and pepper. Mix the ingredients thoroughly and let rest for about 10 minutes. Spread the mixture over the crust evenly and then top the pizza with the rest of the ingredients:
* diced tomatoes
* roasted red peppers
* a li'l bit of red onion
* fresh Buffalo mozzarella cheese
* more Parmesan cheese
* whatever else you want!
Bake at 400F for about 20 min or until crust is golden brown. For the love of GOD let the pizza cool before you devour it! You'll burn the roof of your mouth on the molten cheese lava. I shared this pizza with my best friend Kelly immediately, hence the name. Then later I shared it with my good friends Tiffany and Danny.
Yum! What's next in the pizza oven? I'm thinking Pizza Puttanesca with basil, chilies, capers, black olives and maybe some eggplant. I'll let you know how it goes. Buon Appetito!
Monday, December 8, 2008
For my birthday I received several excellent books about pizza, FOUR to be exact. Now I have five cook books. Honestly I don't know why I didn't get any pizza books sooner. What kitchen could be complete with out them? My eyes get huge and my mouth waters as I leaf through these books. They have already inspired me to make one delicious pizza from scratch which I shared with some good friends. I'll write more about that one when I upload the photos.
My sister, Maya, was responsible for 3/4 of the growing pizza library which she gave to me wrapped in a hilarious pizza pillowcase she made. heart shaped pizza iron on transfers! Be still my (pizza shaped) heart! Mom gifted the other pizzalibra and my brother gave me a sweet book about women graffiti writers. I'm sure it has pizza in there somewhere!
Here are the recent additions to the Pizza Library:
1.) Pizza: A Global History by Carol Helsotsky. This is excellent pizza book revealing not just the history of this fine food but also the fact that pizza was also once a socioeconomic thermometer, as it started out as a food commonly eaten by poor folks in Napoli etc.
2.) The Pizza Book by Evelyne Solomon. Haven't opened this one yet! I'll report back later.
3.) Pizza by Silvana Franco. This beautifully photographed book includes recipes for sauces, crusts. There are also a bunch of really delicious recipes like the classic pizza Margherita, and the unusual fresh fig and prosciutto pizza. There is even a recipe for a dessert pizza that has grilled peaches with a dark rum, brown sugar and chocolate sauce. Full color photos of each scrumptious slice. DANG!
4.) Pizza: A Slice of Heaven by Ed Levine. This is a totally fun book that delves into pizza history, especially in the United States. It includes The "Family Tree" of NYC pizza places, lots of tasty recipes and pizza praises from random celebrities- Edward Norton and the like.
Saturday, October 11, 2008
Friday, September 19, 2008
Here is the delicious vegan pizza I made to eat with my friends Emily and Marina.
salt & pepper
extra virgin olive oil
Mushroom & Garlic tomato sauce
The crust was from a mix
While we ate this pizza we watched a really awkward movie called The Guatemalan Handshake which stars Will Oldham from the band Bonnie "Prince" Billy (among many others) as this really odd, bald, guy who runs away from home and his very young friend who tries to find him. It was actually kind of sweet, but sort of depressing. The pizza was delicious and made even better by the company of good friends.
Monday, September 15, 2008
It's not just the future of pizza, it's the pizza of the future!
The wonderfully imaginative people at KonoPizza have invented what is quite possibly one of the most useful and hilarious kinds of pizza ever: pizza cones! Check it out:
From KonoPizza.com: (Extra long sentences from Italian translation.)
Pizza has ancient origins, in fact it dates back to 3000 years ago. Some historians say that this food was already present in Etruscan cooking although obviously in a very different form and with very different ingredients from today. Pizza started out however as a dish which only required very simple ingredients that were easy to locate: flour, oil, salt and yeast.
There are many references to this food which in the course of the centuries increasingly resembled its current form. In the Middle Ages and Renaissance, wavering between aristocratic taste and popular consumption, at royal banquets and at the poor man's meal the word 'pizza' was already present and in the following centuries many local variations of this term can be found to indicate culinary variations on the theme, from sweet to savoury and with different methods of cooking.
Real pizza (as we know it today) was invented around 1600 by the undeniable culinary genius of the south, from the need to make the traditional oily bread more appetising and flavoursome. Initially it was made from bread dough cooked in a wood oven and flavoured with oil, garlic, lard and coarse salt or in the 'richer' version, with caciocavallo cheese and basil...
...KonoPizza is the continuation of this long, important tradition, becoming the "Future of the Pizza and the Pizza of the Future" but respecting the tradition and prime quality of the ingredients used."
I really think that folks over at WonderPizza would greatly benefit from the products of KonoPizza to make the world's first ever MEGA SUPER HAPPY PIZZA CONE VENDING MACHINE.
On another note, I'm so surprised to see that both WonderPizza and KonoPizza have origins in Italy. They both seem so Japanese some how. I'm sure they both enjoy great success in the land of the rising sun. Some of the products in the KonoPizza family include classic combos like pizza Merhgerita, Sausage, Ham and Mushroom etc., but it also features other savory and sweet pizza cones like Pita Pork, Caprese, Chicken Curry, Cream and Cereal and Macedonia! Yum!
I'm no Pizza Purist! I think KonoPizza is so cute and a really good idea. I want one! My Birthday is Dec. 1 and I want a KonoPizza Party!
Wednesday, September 10, 2008
Tuesday, July 29, 2008
Monday, July 28, 2008
It's been a while since I've posted pizza. I saw this and thought of this time I ordered a pizza and it was delivered to me by a guy with one arm. He actually handed me the box vertically like that. The pizza was steaming hot, but totally smushed into one lump. I called it the Pizza Purse. It didn't really matter what I called it though because I knew no one would believe me.
In other news, I ate pizza from Chanello's with Petra and Russ the other day. Russ and I decided on a classic pepperoni pizza, and Petra opted for green peppers only. It had never really occurred to me to get JUST green peppers before. I always though of GP as a topping to enhance other toppings. I ate a slice and it was good. Chanello's is probably the fastest and cheapest pizza in out neighborhood, but the company of good friends always makes a pizza better.
Monday, May 12, 2008
Of course I started thinking about pizza variations from around the world. In another blog (Breakdancing Godzilla) I referred to a Crazy Happy Fun Time Pizza, a crazy pizza from Pizza Hut Japan that featured fruity ketchup, honey maple syrup dressing sausage roll ups and little "hamburgs."
So I'd check out what else Pizza Hut had cooking over in Japan. Here's what I found:
Pizza Hut Japan has the craziest menu of pizza by far! Pizza Hut began operations in Japan in 1991 with its first location in Myougadani, Tokyo. In Japan, Pizza Hut is run by KFC Japan Ltd. It features toppings that would be considered quite bizarre in the US. and well, pretty much anywhere out side of Asia. Squid, corn, potato and mayonnaise are just a few of the toppings available.
Totally crazy menu items from Pizza Hut Japan include:
"Crab & Shrimp Mayo King" (snow crab, shrimp, broccoli, onion, and corn),
"Idaho Special" (diced potato, bacon, onion, corn, parsley, and black pepper),
"Tuna Mild" (tuna, mayo, bacon, onion, and corn),
"Seafood Mix" (shrimp, squid, tuna, mayo, broccoli, and onion),
"Mayo Q" (BBQ chicken, mushrooms, onion, corn, nori),
"Super Korean Burukogi" (bulgogi, garlic sprouts/shoots, and onion),
"Mochi, Mentai & Potato" (shrimp, diced potato, mochi, corn, onion, mayo, and nori, with a mentaiko sauce),
"Mochi & Shrimp Chili" (shrimp, mochi, garlic sprouts/shoots, and onion, with a shrimp and chili sauce),
"Cheese and Cheese"
"Meat Paradise" and more!
It also appears that you can get toppings on just 1/4 of a pizza. In fact many specialty pizzas from Pizza Hut Japan, including "Gorgeous 4" and "Smile 4 Set," already divided toppings into 1/4.
Not only are Pizza Hut Japan Pizzas wacky, but hey have some pretty wacky side dishes as well. Creamy shrimp gratin, corn soup, corn salsa, chicken nuggets, smoky roast chicken and purukogi rice top this list. Japanese Pizza Huts also serve tea, muscatel, beer, and "cocktail partners," among their various other soft drinks.
Would you eat any of these pizzas? Check out the Pizza Hut Wikipedia page for more international variations
In China, Pizza Hut is marketed as a dine-in restaurant, serving sangria and escargot as well as the traditional pizza (including traditional toppings and others like tuna).
In Pakistan, Pizza Hut offers annually an "All you can eat" in the month of Ramadan. that should come in handy when you are FASTING!
Wednesday, May 7, 2008
Pizza Meal, April 2005.
Wall Pizza, October 2006.
15.5" x 15.5", Cotton, cashmere, wool and synthetic fibers, crocheted.
Here are some other crocheted pizzas:
Source: Taj's Ramblings
MAKE YOUR OWN CROCHETED PIZZA!
Check out this tutorial from BitterSweet Blog!
Saturday, May 3, 2008
Gary Dobis checks on a pizza in his wood burning oven at the back of his home in Waterford Lakes. (JACOB LANGSTON, ORLANDO SENTINEL / April 27, 2008)
by: Daphne Sashin | Sentinel Staff Writer
May 3, 2008
An east Orange County man is using a law designed to encourage modern energy-saving devices to save his old-world backyard pizza oven.
The Waterford Lakes homeowners association told Gary Dobis the oven had to go because it breaks the community's ban on accessory structures. The group sued him in January.
Disagreements between homeowners associations and residents are common. But the 1991 state's renewable-energy regulation usually saves clotheslines and solar panels.
Dobis says his wood-burning oven should count.
Board members say it's the 6-foot structure they object to.
So the oven remains a source of conflict, in addition to being a source of Margherita pizzas, chicken with rosemary and potatoes, pork roasts with home-grown herbs and other Italian delicacies.
In its lawsuit, the Waterford Lakes Community Association said Dobis broke the rules. He didn't submit plans to the association's architectural review board before it was built. When he submitted them after the fact, the plans were denied. He wasn't allowed to appeal.
Dobis' friends from Italy built him the oven during a visit a few years ago. The stucco exterior matches his house, and it is built to hurricane standards.
They knew he would appreciate the gift, having been stationed in Naples 20 years ago in the Navy.
Dobis uses leftover wood from his son's lawn-care company to fuel the oven. He says he also saves energy by not using his conventional oven.
The energy law doesn't mention ovens, but Marguerite Jordan, spokeswoman for the Department of Environmental Protection, confirmed that a wood-burning stove "is an example of a renewable energy technology."
Other experts say the wood should come from a source that doesn't damage the environment.
Jordan, however, couldn't comment on whether Dobis' stove meets the law's intent.
The law also doesn't waive Dobis' need to seek permission from his homeowners association for the structure, said Colleen Kettles, executive director of the Florida Solar Energy Research and Education Foundation. The association can't say no, but it can impose restrictions on where the structure is built or how it looks, Kettles said.
Association board president Jim Witmer said he could not comment on the dispute because of the lawsuit. Dobis and his wife, Patty, gave depositions to the association's attorney Tuesday.
Dobis said in his 17 years in Waterford Lakes, he never had trouble before with the association. He maintains he's not "anti-homeowner association."
The real-estate broker said he is being unfairly targeted.
Plenty of homeowners have built sheds, hot tubs and other structures in their yards without permission from the architectural review board and were never sued, he said. He said he offered to build a fence to hide the oven and submitted an application. That, too, was denied, he said.
Dobis said he uses the oven a couple of times a week.
"We would use it more if wasn't for the legal problems. You get a little gun-shy."
Thursday, April 17, 2008
"The Wonderpizza Machine is the first super-automatic dispenser for a real, hot crispy pizza in three different choices, served on a practical tray in short time, less then 2 minutes!
The first machine's part is a refrigeration unit, which keeps the pizza's temperature between 0 and +4°C; the second one houses an electrical oven that it cooks in Hight Intensity Toasted Oven atmosphere (NO MICROWAVE). Each vending machine holds up to 102 pizzas in three different flavours. "
Check out how it works!