Guest guest Posted December 17, 2006 Report Share Posted December 17, 2006 I love my pizza stone. Or I should say I loved it....DH put it on the grill, over an open flame. Crash bang boom. Smithereens. I still haven't forgiven him. I also love my tortilla press, and I need to make some more tamales soon. Oh and now I'm getting a hankerin for some crabless crab cakes.... Sheesh, I just ate dinner and I'm hungry again. AMyF Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 17, 2006 Report Share Posted December 17, 2006 And it was named after the " Queen Consort " of Italy: http://en.wikipedia.org/wiki/Margherita_of_Savoy -Erin www.zenpawn.com/vegblog , Donnalilacflower <thelilacflower wrote: > > > This is in Wikipedia: [...snip...] > Pizza Margherita: tomato, sliced mozzarella, basil and > oil; > Pizza Margherita Extra: tomato, buffalo mozzarella > from Campania in fillets, basil and oil. [...snip...] Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 17, 2006 Report Share Posted December 17, 2006 Thanks Donna This was informative. I guess I must be baking my pizzas too long as a " real " margherita pizza is baked 60-90 seconds. :>( Of course I don't havee the oak wood fire either. GB > Italian pizza: > A " supreme " pizza includes many different toppings, > such as pepperoni, green peppers, olives, and > mushrooms.Neapolitan pizza (pizza Napoletana). > According to the rules proposed by the Associazione > vera pizza napoletana and other sources quoted by the > BBC,[7] and the legal EU document with the Vera Pizza > Napoletana Specification in translation, the genuine > Neapolitan pizza dough consists of Italian wheat flour > (type 0 and/or 00), natural Neapolitan yeast or > brewer's yeast, and water. For proper results, strong > flour with high protein content (as used for > bread-making rather than cakes) must be used. The > dough must be kneaded by hand or with a low-speed > mixer. After the rising process, the dough must be > formed by hand without the help of a rolling pin or > other mechanical device, and may be no more than 3 mm > (1/8 in) thick. The pizza must be baked for 60–90 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 17, 2006 Report Share Posted December 17, 2006 Thanks Erin, I'll remember her when I have my next Margherita pizza. GB , " Erin " <truepatriot wrote: > > And it was named after the " Queen Consort " of Italy: > > http://en.wikipedia.org/wiki/Margherita_of_Savoy > > > -Erin > www.zenpawn.com/vegblog Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 17, 2006 Report Share Posted December 17, 2006 That has become a favorite out here in L.A. now. I see varios dishes called Margherita, not the Margarita tequila drink either. You're welcome! Do you cook on a pizza stone? I use one. Donna --- greatyoga <greatyoga wrote: > Thanks Donna > > This was informative. I guess I must be baking my > pizzas too long as > a " real " margherita pizza is baked 60-90 seconds. > :>( Of course I > don't havee the oak wood fire either. > > GB Don't be angry with life. There are so many things to be happy for. Cold, fresh water, green leaves and the eyes of good people. Eva Hedén Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 17, 2006 Report Share Posted December 17, 2006 I've never heard of any pizza being done in 60-90 seconds in an oven. I think most crusts need at least 10-20 minutes to not be doughy and to get crispy. I use either a stone or my Air Bake Pizza Pan with little holes all over the bottom, which helps it crisp up nicely. Judy - Donnalilacflower Sunday, December 17, 2006 5:46 PM Re: Re: Margherita Pizza Hey Guru That has become a favorite out here in L.A. now. I see varios dishes called Margherita, not the Margarita tequila drink either. You're welcome! Do you cook on a pizza stone? I use one. Donna --- greatyoga <greatyoga wrote: > Thanks Donna > > This was informative. I guess I must be baking my > pizzas too long as > a " real " margherita pizza is baked 60-90 seconds. > :>( Of course I > don't havee the oak wood fire either. > > GB . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 17, 2006 Report Share Posted December 17, 2006 It is absolutely incredible the rules of Pizza as quoted by Donnalittleflower our own guru. I am so impressed I may never make another grunge pizza ever. Luanne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 17, 2006 Report Share Posted December 17, 2006 donna, I do use a pizza stone. The crust comes out much better. GB > > That has become a favorite out here in L.A. now. I > see varios dishes called Margherita, not the Margarita > tequila drink either. > You're welcome! Do you cook on a pizza stone? I use > one. > Donna Quote Link to comment Share on other sites More sharing options...
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