[Grilled pizza]

Pandora

"Nexis" wrote
>
> When I posted, I was referring to pizza made on a grill, charcoal or
> propane.
> Not the oven.
> Hope this clears things up

Thank you, now is clear. Is not clear how some people cuold put a soft pizza
on the grill without a pizza pan ))
Pandora

Pandora

"sf" wrote:
>
> I use unglazed tiles in my oven too. My pizza is as good or better
> than restaurant pizza.

Yes It is gooder than restaurant! You are a connoisseur!

BTW: I made focaccia tonight - but used a pan
> for that.

I often prepare focaccia to eat in place of bread. Sometimes we put over
slices of ham or (when it is very hot and just come out of oven) very thin
bacon fat that will melt. Very very nice!!!!
Here, the most famous bacon fat are "Lardo di Arnad" (Val d'Aosta -Italy) or
"Lardo of Colonnata " (near Rome).
Cheers
Pandora.

Nathalie Chiva

On Sat, 09 Jul 2005 08:24:54 GMT, "Pandora" <mirybranca@alice.it>
wrote:

>Here, the most famous bacon fat are "Lardo di Arnad" (Val d'Aosta -Italy) or
>"Lardo of Colonnata " (near Rome).
>Cheers
>Pandora.
>

I love both - and I can find lardo di Colonnata here! But I thought it
was Tuscan? Wait. Google search. There you go
http://www.lardodicolonnata.org/
Yup, it is Tuscan. Food for gods.

Nathalie in Switzerland

Pandora

"Nathalie Chiva" wrote:
>
>>Here, the most famous bacon fat are "Lardo di Arnad" (Val d'Aosta -Italy)
>>or
>>"Lardo of Colonnata " (near Rome).
>>Cheers
>>Pandora.
>>
>
> I love both - and I can find lardo di Colonnata here! But I thought it
> was Tuscan? Wait. Google search. There you go
> http://www.lardodicolonnata.org/
> Yup, it is Tuscan. Food for gods.

Sorry Nathalie! I don't no why I've always thought that Colonnata was near
Rome, because some friends of mine (who buy Colonnata's Bacon fat ) told me
that the country was near Rome!!!!! On the other hand I've begun to eat
bacon fat, only five years ago (when I transferred here in Piemonte) )))
Sorry!! You are right!
Pandora

Nathalie Chiva

On Sat, 09 Jul 2005 10:13:09 GMT, "Pandora" <mirybranca@alice.it>
wrote:
>On the other hand I've begun to eat
>bacon fat, only five years ago (when I transferred here in Piemonte) )))
>Sorry!! You are right!
>Pandora
>

You're in Torino, right? I love that town! But then I love most of
Italy. Where do you come from initially?

Ciao,
Nathalie in Switzerland

Pandora

"Nathalie Chiva" <Nathalie.Chiva.invalid@netcourrier.com.invalid> ha scritto
nel messaggio news:mruvc1pf8aaforlq7h7tj9u78220p1u2cr@4ax.com...
> On Sat, 09 Jul 2005 10:13:09 GMT, "Pandora" <mirybranca@alice.it>
> wrote:
>>On the other hand I've begun to eat
>>bacon fat, only five years ago (when I transferred here in Piemonte) )))
>>Sorry!! You are right!
>>Pandora
>>
>
> You're in Torino, right? I love that town! But then I love most of
> Italy. Where do you come from initially?

I lived in Rocca di Papa (Castelli Romani), near Castel Gandolfo where is
the summer vacation of the Pope. There, live my two brothers and my mother.
Now I live here, in Germagnano (Torino) - Valli di Lanzo.
We are nearly neighbors. I've never gone in Switzerland. I love the green
and nature.
Cheers
Pandora

>
> Ciao,
> Nathalie in Switzerland
>

sf

On Sat, 09 Jul 2005 08:24:54 GMT, Pandora wrote:

>
> "sf" wrote:
> >
> > I use unglazed tiles in my oven too. My pizza is as good or better
> > than restaurant pizza.
>
> Yes It is gooder than restaurant! You are a connoisseur!
>
> BTW: I made focaccia tonight - but used a pan
> > for that.
>
> I often prepare focaccia to eat in place of bread.

I didn't like the texture of the finished product, although my family
raved and wants me to make it that way more often. IMO: It turned out
too poofy and light - I like it denser. Maybe it's the new yeast
brand. When I make it again, I'll use 1/2 the yeast and see what
happens.

Here it is at http://photos.yahoo.com/sfpipeline
(my first attempt at uploading pictures)
Look at them "as is" or enlarge the first photo, then click on "next"
at the bottom.

Damsel

sf <sf@gmail.com> said:

> Here it is at http://photos.yahoo.com/sfpipeline
> (my first attempt at uploading pictures)

Great job, sf! The bread looks very good. I hope this trend catches on.
It's fun to look at people's food.

Thanks for sharing!
Carol

Pandora

>> "sf" wrote:
..
>
> I didn't like the texture of the finished product, although my family
> raved and wants me to make it that way more often. IMO: It turned out
> too poofy and light - I like it denser. Maybe it's the new yeast
> brand. When I make it again, I'll use 1/2 the yeast and see what
> happens.

Yes. Sometimes the "focaccia" come too soft. It become soft when the dough
leavens two times! Instead, if you use the dough for pizza and it leavens
only for about one hour, the focaccia come more compact and more similar to
bread.
Pandora
>
> Here it is at http://photos.yahoo.com/sfpipeline
> (my first attempt at uploading pictures)
> Look at them "as is" or enlarge the first photo, then click on "next"
> at the bottom.


Very very nice photos!!!!!!! And the focaccia seams very good!!!! Is like a
Pizza! You have called one photo "Ciao Bella". I understood that you have
lost the dough )))))
Well. I think that american cooking is good.
Thank you for the photo sf. Could you sen me your recipe to are with my
recipe?
Thanks
Ciao Bella!
Pandora
>
>
>

Pandora

"sf" Here it is at http://photos.yahoo.com/sfpipeline
> (my first attempt at uploading pictures)
> Look at them "as is" or enlarge the first photo, then click on "next"
> at the bottom.

Here is a photo of my soft focaccia without nothing over.

http://tinypic.com/6zao8m.jpg
I made only some holes with my fingers to put oil than put oregan and salt.
Cheers
Pandora

sf

On Sat, 09 Jul 2005 22:23:11 GMT, Pandora wrote:

> You have called one photo "Ciao Bella". I understood that you have
> lost the dough )))))

Darn! I thought Ciao is like Aloha... which means both hello AND
goodbye. I was trying to say "Hello Beautiful" (just for you).

sf

On Sat, 09 Jul 2005 22:23:11 GMT, Pandora wrote:

> Yes. Sometimes the "focaccia" come too soft. It become soft when the dough
> leavens two times! Instead, if you use the dough for pizza and it leavens
> only for about one hour, the focaccia come more compact and more similar to
> bread.

I finally processed what you said... <slapping forehead> you're
absolutely right! 2 risings was the problem. I needed to fit it into
the pan and let it rise only once.

sf

On Sat, 09 Jul 2005 16:58:50 -0500, Damsel wrote:

> sf <sf@gmail.com> said:
>
> > Here it is at http://photos.yahoo.com/sfpipeline
> > (my first attempt at uploading pictures)
>
> Great job, sf! The bread looks very good. I hope this trend catches on.
> It's fun to look at people's food.
>
> Thanks for sharing!

My pleasure! It was both frustrating and fun, but I'll do it again.
You know all the trouble I had getting the "upload" page to open! I
decided the problem was at their end not mine, because I did exactly
what I did before and was finally able to do it.

Now that I've jumped that hurdle, I hope I start taking better
pictures. LOL! Maybe Kili can send her good picture taking vibes in
my direction.

sf
who is now looking seriously at 7+ megapixels after only one day of
posting pictures

sf

On Sat, 09 Jul 2005 22:29:33 GMT, Pandora wrote:

> http://tinypic.com/6zao8m.jpg
Mmmmm. Perfect for sandwiches!

> I made only some holes with my fingers to put oil than put oregan and salt.
Do you use coarse salt? Did you bake it in a sheetpan or do without?
The Italian bakery here uses pans, so that's why I do.

I had intended to use it as an appetiser/snack, but everyone decided
to have dinner "out" last night, so we ended up babysitting a feverish
grandkidlet and making dinner out of the focaccia.

I think next time, I'll make an entire plain one (your way) but with
fresh rosemary (the bush is next to my house) instead of oregano.