"John Kuthe" > ha scritto nel messaggio
Bryan > wrote:
> On Jul 15, 6:35 am, "ViLco" > wrote:
>
> > What's Stromboli? he name makes me think to the Vesuvio pizza, where a
> > half
> > of the pizza is covered almost like a calzone.
>
> And then, when you least expect it, the Vesuvio pizza explodes and
> covers everything around it in molten sauce and cheese.

And takes out your centerpiece which you call Pompeii! ;-)

John Kuthe...

Good one, John.

On Fri, 15 Jul 2011 21:17:33 -0400, Jim Elbrecht >
wrote:

> I check most breads with an instant read thermometer to avoid those
> soft centers. 195Fis usually a good number.

Thanks for jogging my memory! I remember somebody in the chat channel
at one time told me to use an instant read thermometer and to look for
190°; because I was in the middle of having trouble figuring out when
some bread thing was done. It worked!

--

Today's mighty oak is just yesterday's nut that held its ground.

On Fri, 15 Jul 2011 20:47:46 -0400, George >
wrote:

> Typically you find rosemary and pepper.

Aha, thanks!

> I have never had basil served on white pizza.

I did some reading afterwards and apparently some "white" pizzas can
have pesto on them.... but I'd call them "pesto pizza". My mental
image of white pizza has "no sauce" on it what-so-ever.
>

> White pizza is a minimalist thing a lot like pizza
> margarita where a good crust plays a major part.

Okay, thanks! Subsequent posts that I read supported what you said
and what they said agreed with my conception of what a white pizza
should be.

--

Today's mighty oak is just yesterday's nut that held its ground.

"sf" > ha scritto nel messaggio
>> I have never had basil served on white pizza.
>
> I did some reading afterwards and apparently some "white" pizzas can
> have pesto on them.... but I'd call them "pesto pizza". My mental
> image of white pizza has "no sauce" on it what-so-ever.

It's best if the pesto is smeared onto the freshly cooked pizza or served on
the side. It melts into green oil very fast.

On Sat, 16 Jul 2011 08:24:34 +0200, "Giusi" >
wrote:
>
> "sf" > ha scritto nel messaggio
> >> I have never had basil served on white pizza.
> >
> > I did some reading afterwards and apparently some "white" pizzas can
> > have pesto on them.... but I'd call them "pesto pizza". My mental
> > image of white pizza has "no sauce" on it what-so-ever.
>
> It's best if the pesto is smeared onto the freshly cooked pizza or served on
> the side. It melts into green oil very fast.
>
Hm. I've only put pesto on *before* cooking, haven't tried it as a
condiment yet.

--

Today's mighty oak is just yesterday's nut that held its ground.

"Ranée at Arabian Knits" > wrote in message
...
> In article >,
> "Ophelia" > wrote:
>
>> "Ranée at Arabian Knits" > wrote in message
>> ...
>> > In article >,
>> > sf > wrote:
>> >
>> >> On Fri, 15 Jul 2011 11:52:41 -0700, Ranée at Arabian Knits
>> >> > wrote:
>> >>
>> >> > In article >,
>> >> > sf > wrote:
>> >>
>> >> > > >
>> >> > > That filling appeals to me, how long and at what temperature do
>> >> > > you
>> >> > > bake it? Every time I try to imagine making stromboli, it's still
>> >> > > doughy in the middle when I cut into it.
>> >> >
>> >> > I think 400 - 425 for about 15 - 20 minutes. I can't remember,
>> >> > but
>> >> > it's in that range.
>> >> >
>> >> Approximately how thick is it before you bake it? I was imagining 3
>> >> inches, but to cook all the way through in 20 minutes, it must be
>> >> thinner. TIA
>> >
>> > I roll the dough out fairly thinly, maybe 1/2" thick?, and spread the
>> > toppings over that then roll. Everything is cooked or edible raw when
>> > it goes in the oven except the dough. I bake it on a preheated stone,
>> > so it's not in a closed in pan. It doesn't take a long time to be
>> > cooked.
>> >
>>
>> I cook on a bakestone. How long do you give it?
>
> Like I said, about 15 - 20 minutes.

Duh.. sorry!

sf wrote:
> "Giusi" > wrote:
>
>> It's best if the pesto is smeared onto the freshly cooked pizza or served on
>> the side. It melts into green oil very fast.
>>
> Hm. I've only put pesto on *before* cooking, haven't tried it as a
> condiment yet.

The times I've done pesto pizza at home it hasn't mattered if the pesto
melted. With a tomato sauce the tomatoes can be melted, are melted in
most styles I've had other then Chicago deep dish. Since I expect the
tomatoes to be melted I also expect the basil to be melted.

Here's the order I put my layers - Crust, tomato pesto or other sauce,
"toppings" that are in the middle not the top, cheese. I put the
cheese on top because that allows me to use "toppings" that are
sensative to burning -

I like green olives better than I like black olives. Green olives burn
more easily than black olives. That's why almost all pizza places offer
black olives not green olives. I looked at the few places that do offer
green olives as a topping and they are the places that put the cheese on
the top with the "toppings" under the cheese.

So ever since when I make my own pizzas at home that's how I do it. A
wheat free crust for my own digestion. Toppings that can include green
olives. The cheese.

On Sat, 16 Jul 2011 08:24:34 +0200, "Giusi" >
wrote:

>
>"sf" > ha scritto nel messaggio
>>> I have never had basil served on white pizza.
>>
>> I did some reading afterwards and apparently some "white" pizzas can
>> have pesto on them.... but I'd call them "pesto pizza". My mental
>> image of white pizza has "no sauce" on it what-so-ever.
>
>It's best if the pesto is smeared onto the freshly cooked pizza or served on
>the side. It melts into green oil very fast.
>

There's a place here that put it on first for one of the specialty
pizzas and it doesn't melt to oil. They use pesto, chopped tomatoes,
lots of garlic, onions, and feta cheese. It's our new favorite.

Lou

"Doug Freyburger" > ha scritto nel messaggio
...

> The times I've done pesto pizza at home it hasn't mattered if the pesto
> melted.

Pesto loses its zip when cooked. Try my way one time.

On 07/15/2011 05:06 AM, Jim Elbrecht wrote:

> In NY, I *think* the distinction is - Calzone, folded; Stromboli,
> rolled. [it is in my little part of the world, but I'm a few hours
> from the pizza mecca of NYC]

That's the distinction where I came from (Connecticut, Philadelphia, New
York), too.

Serene
--
http://www.momfoodproject.com

In article >,
"Keith" > wrote:


> Around here (Connecticut) a white pizze is made with fresh clams, olive oil,
> garlic and grated Romano, sometimes with a little fresh oregano sprinkled on
> top. The original and best is from he
>
> http://www.roadfood.com/Reviews/Writ...=318&RefID=318

Last night the Friday night crew got a white pizza from Pagliacci (in
Seattle). Caramelized Walla Walla onions with mozzarella, fontina, and
gorgonzola. No clams. Very tasty.

Cindy

--
C.J. Fuller

Delete the obvious to email me

On Sat, 16 Jul 2011 15:59:38 +0000 (UTC), Doug Freyburger
> wrote:

> I like green olives better than I like black olives. Green olives burn
> more easily than black olives. That's why almost all pizza places offer
> black olives not green olives. I looked at the few places that do offer
> green olives as a topping and they are the places that put the cheese on
> the top with the "toppings" under the cheese.

I'm a topping under person too. Don't know why other than it's the
glue that holds everything else in place (I don't even use a lot of it
compared to what others do).
>
> So ever since when I make my own pizzas at home that's how I do it. A
> wheat free crust for my own digestion. Toppings that can include green
> olives. The cheese.

When I kids lived at home, I put sliced olives on all the time but
hubby hates olives so I've gotten out of that habit. In any case,
they only green olive I like outside of a martini is that khaki
colored one with light brown spots, commonly called a Spanish olive.
They were on the grocery store shelf with the black olives when I used
to buy them, but I haven't seen them in years.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Sat, 16 Jul 2011 18:28:18 +0200, "Giusi" >
wrote:

>
>"Doug Freyburger" > ha scritto nel messaggio
...
>
>> The times I've done pesto pizza at home it hasn't mattered if the pesto
>> melted.
>
>Pesto loses its zip when cooked. Try my way one time.

Not Doug here but if it looses anything it's not much. I've used
pesto as a condiment and it's much easier to just bake it in the
pizza. I realize many folks don't consider Chicago deep dish a pizza
but when I make them with home made pesto baked inside it's do die
for.

Lou

sf > wrote:

> In any case, they only green olive I like outside of a
> martini is that khaki colored one with light brown spots,
> commonly called a Spanish olive. They were on the grocery
> store shelf with the black olives when I used to buy them,
> but I haven't seen them in years.

I can't picture this. I don't think I've seen an olive with
spots unless it was going bad.

I also prefer ripe olives, but I do like various kinds of
green olives. My favorite (not counting Castleventano olives,
which although green-colored are ripe) are Manzanilla olives,
which I will take and stir in a little olive oil and let them
sit for 12 to 48 hours. This is the common sort of olive one
might get served in Spain.


Steve

Steve wrote:

>> In any case, they only green olive I like outside of a
>> martini is that khaki colored one with light brown spots,
>> commonly called a Spanish olive. They were on the grocery
>> store shelf with the black olives when I used to buy them,
>> but I haven't seen them in years.
>
> I can't picture this. I don't think I've seen an olive with
> spots unless it was going bad.

Graber olives are khaki-colored with light brown spots. They're FANTASTIC,
almost buttery. Our local Raley's carries them.

Bob

On Sat, 16 Jul 2011 18:22:07 -0700, "Bob Terwilliger"
> wrote:

> Steve wrote:
>
> >> In any case, they only green olive I like outside of a
> >> martini is that khaki colored one with light brown spots,
> >> commonly called a Spanish olive. They were on the grocery
> >> store shelf with the black olives when I used to buy them,
> >> but I haven't seen them in years.
> >
> > I can't picture this. I don't think I've seen an olive with
> > spots unless it was going bad.
>
> Graber olives are khaki-colored with light brown spots. They're FANTASTIC,
> almost buttery. Our local Raley's carries them.
>
Lucky you! Hope I remember that the next time I spot a Raley's. Are
they in cans or loose at an olive bar?

--

Today's mighty oak is just yesterday's nut that held its ground.

sf wrote:

>> Graber olives are khaki-colored with light brown spots. They're
>> FANTASTIC, almost buttery. Our local Raley's carries them.
>>
> Lucky you! Hope I remember that the next time I spot a Raley's. Are
> they in cans or loose at an olive bar?

They're in cans.

Bob

In article >,
sf > wrote:
>On Sat, 16 Jul 2011 18:22:07 -0700, "Bob Terwilliger"
> wrote:
>
>> Steve wrote:
>>
>> >> In any case, they only green olive I like outside of a
>> >> martini is that khaki colored one with light brown spots,
>> >> commonly called a Spanish olive. They were on the grocery
>> >> store shelf with the black olives when I used to buy them,
>> >> but I haven't seen them in years.
>> >
>> > I can't picture this. I don't think I've seen an olive with
>> > spots unless it was going bad.
>>
>> Graber olives are khaki-colored with light brown spots. They're FANTASTIC,
>> almost buttery. Our local Raley's carries them.
>>
>Lucky you! Hope I remember that the next time I spot a Raley's. Are
>they in cans or loose at an olive bar?

Bob, thanks. I have no explanation for why I don't have a recollection
of seeing this olive type. I usually am curious about any olive
that's out there.

Tangentially, I went to BBW to score some Gaeta olives and there was
only one jar left. Evidently they are popular.

Steve

On Sat, 16 Jul 2011 19:12:02 -0700, "Bob Terwilliger"
> wrote:

> sf wrote:
>
> >> Graber olives are khaki-colored with light brown spots. They're
> >> FANTASTIC, almost buttery. Our local Raley's carries them.
> >>
> > Lucky you! Hope I remember that the next time I spot a Raley's. Are
> > they in cans or loose at an olive bar?
>
> They're in cans.
>
Great! I think there's supposed to be a Raley's up in Vacaville, so
I'll make a side trip the next time I'm up there.

--

Today's mighty oak is just yesterday's nut that held its ground.