TMO's Pizza Port

byronj · Jan 5, 2019

I'll just leave this right here.
https://pizzaport.com/grub/

But since this was started I figured I'd give it a try at my own pie. I cooked it a little too long and the feta didn't melt in much but ill figure it out

Crust was from Costco
Shrimp
Pesto
Clams
Sun dried tomatoes
Black olives
Feta

Grant 302 · Jan 5, 2019

Looks great! I haven't worked with feta on pizza. Not sure if it melts like others. Like Parmesan will crisp and burn before it melts unless its pretty thick or unusually soft or wetted.

byronj · Jan 5, 2019

Different brands of feta do other things. I was thinking about it and usually its just warm and soft. I just need to find a better feta to work with. Trader Joes feta works great in my eggs so I will try that next time. And if you do shrimp id recommend cutting them in half. But other than that it did have a good flavor and I was trying to mimic a custom pizza I used to get from Pizza Port in Carlsbad.

VoodooBoss · Jan 5, 2019

Here’s another attempt but I’m still not happy with my ability to shape the dough. Tonight I used the Trader Joe’s dough and while close we prefer the Safeway dough. I’ll try making my own next time.

Grant 302 · Jan 5, 2019

Shape is just for looks anyway. They all look good to eat!

Fewer toppings cook in less time. My kids' pie is usually pulled a minute or more earlier than ours. Heavy veggies can sometimes use a bit of broil time with the burners on. I rotate big pies because the door side is always cooler. Fewer toppings could go on the door side and heavy ones in the back.

byronj · Jan 5, 2019

I’m going to try the TJ dough, Costco dough is good but not for what I want to do

302BOB · Jan 6, 2019

I enjoy how you guys are working to get that perfect pizza!...Keep up the good work!!!..Bon Appetite!!!!!!!!!!!!!!

TymeSlayer · Jan 6, 2019

Just how much pie do you eat Grant?

Grant 302 · Jan 6, 2019

TymeSlayer said:
Just how much pie do you eat Grant?

Everything I cook for myself and anything left unclaimed.

That sounds like a Bob question. Are you feeling well?

TymeSlayer · Jan 7, 2019

He's rubbing off on me. Not sure if that's desirable or not but it does stricken me with ponderment.

Grant 302 · Jan 7, 2019

First tyme I read that, I missed the 'off'.

Sometymes, it's good to re-read things.

To answer your question...I eat about half a small 12" pie about every week.

TymeSlayer · Jan 8, 2019

You make more than you eat!

I think I might have pizza about twice a month. But Pasta, that's more like twenty tymes a month! I'm Irish/ Lithuanian but I eat like I'm Italian. With the great variety in pasta, sauces, cheeses and adders, there's always something new to try.

Grant 302 · Jan 8, 2019

I gots hungry kids! Wifey loves my pizza and that she didn't need to cook it...

We're fake Italian too. If you have a vowel at the end of your last name...it can/may confuse people. Probably more so if they know how much pizza and pasta we consume.

302BOB · Jan 10, 2019

I'm a Pollock, but I can make a spot on Lasagna or Eggplant Parm,or Spaghetti, Sausage and meatballs...Glad to see a lot of members trying their hand at Pizza!!!!!

Grant 302 · Jan 10, 2019

You're next, Bob!

byronj · Jan 11, 2019

@Grant 302, what crust are you using?

Grant 302 · Jan 11, 2019

My own! Ingredients aren't far from any french bread recipe. Proofed in the fridge in a ziplock for 3-7 days usually.

byronj · Jan 11, 2019

Thanks. I’m gonna have to try my own dough soon

302BOB · Jan 11, 2019

Grant 302 said:
You're next, Bob!

You're the pro Grant! I've making my own for over twenty yrs but it's just your basic pie......yours look spectacular...........

Grant 302 · Jan 11, 2019

byronj said:
Thanks. I’m gonna have to try my own dough soon

No harm in checking your local grocery for dough balls either. Making my own isn't hard, just extra mess to clean up.

302BOB said:
You're the pro Grant! I've making my own for over twenty yrs but it's just your basic pie......yours look spectacular...........

Thanks, Bob!

They do look best when the dough is on the newer side (to me) at 3 days. Even when cut in half. They're also faster to shape and work with and gives me an excuse to practice tossing it, which is fun... Older, say 7 day dough just tastes better even though lumpier and 'delicate' or easy to mess up - just harder to make 'perfect' looking.

I thought it looked better before cutting:

The Mustang Forum for Track & Racing Enthusiasts

TMO's Pizza Port

basic and well known psychic

Rick

basic and well known psychic

Tramps like us, Baby we were born to run...

basic and well known psychic

Tramps like us, Baby we were born to run...

basic and well known psychic

Tramps like us, Baby we were born to run...

basic and well known psychic

basic and well known psychic

basic and well known psychic

basic and well known psychic

TMO Supporting Vendors

Similar threads

Log in

Latest posts

Buy TMO Apparel

TMO Vendor Posts