TMO's Pizza Port

Discussion in 'The Paddock' started by VoodooBoss, Nov 1, 2018.

  1. byronj

    byronj TMO Addict

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    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 shrimp & pesto pie.jpg shrimp & pesto pie cooked.jpg

    Crust was from Costco
    Shrimp
    Pesto
    Clams
    Sun dried tomatoes
    Black olives
    Feta
     
    Last edited: Jan 6, 2019
  2. Grant 302

    Grant 302 OPM Spent: $587,402 Moderator

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    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.
     
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  3. byronj

    byronj TMO Addict

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    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.
     
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  4. VoodooBoss

    VoodooBoss Rick Moderator

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    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.

    269A5BE3-E573-4083-A353-87138207FB57.jpeg
     
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  5. Grant 302

    Grant 302 OPM Spent: $587,402 Moderator

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    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.
     
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  6. byronj

    byronj TMO Addict

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    I’m going to try the TJ dough, Costco dough is good but not for what I want to do
     
    Last edited: Jan 6, 2019
  7. 302BOB

    302BOB TMO Addict

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

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

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    Just how much pie do you eat Grant?
     
  9. Grant 302

    Grant 302 OPM Spent: $587,402 Moderator

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    Everything I cook for myself and anything left unclaimed. ;)

    That sounds like a Bob question. Are you feeling well? :D
     
  10. TymeSlayer

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

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    He's rubbing off on me. Not sure if that's desirable or not but it does stricken me with ponderment.
     
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  11. Grant 302

    Grant 302 OPM Spent: $587,402 Moderator

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

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

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

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

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    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.
     
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  13. Grant 302

    Grant 302 OPM Spent: $587,402 Moderator

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    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.
     
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  14. 302BOB

    302BOB TMO Addict

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    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!!!!!
     
  15. Grant 302

    Grant 302 OPM Spent: $587,402 Moderator

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    You're next, Bob!
    [​IMG]

    [​IMG]
     
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  16. byronj

    byronj TMO Addict

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  17. Grant 302

    Grant 302 OPM Spent: $587,402 Moderator

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

    byronj TMO Addict

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    Thanks. I’m gonna have to try my own dough soon
     
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  19. 302BOB

    302BOB TMO Addict

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

    Grant 302 OPM Spent: $587,402 Moderator

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

    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.

    [​IMG]

    [​IMG]
    I thought it looked better before cutting:
    [​IMG]
     
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