Wednesday, October 29, 2008

The Daring Bakers Pizza Toss!

When I was in Vancouver this summer at the EAT! Vancouver show, I had the pleasure of watching Bob Blumer demonstrate his Pizza on the Grill. I then visited my friend Karen and she made me a fantastic pizza with a potato dough. I love homemade pizza!

When the Daring Bakers challenge was announced this month, I was thrilled to hear it was pizza...but of course this was a special pizza...the dough was adapted from Peter Reinhart's pizza dough from the Bread Baker's Apprentice. It is sooooo good, you could almost leave out the toppings and sit down and just eat the crust!

Part of the challenge was the pizza toss and I regret to say that even though I made six 6 inch pizzas, only four made it to the oven.

Thanks to Rosa of Rosa's Yummy Yums for hosting this month's challenge. You can find the recipe on Rosa's blog. The combinations of toppings are endless but sometimes - the simpler the better. The recipe follows for the five-minute Amatrici-Style sauce (which I love and is easy to make) from Bob Blumer's and Elizabeth Karmel's book Pizza on the Grill. The book has some very interesting pizzas.

8 strips bacon chopped
2 tablespoons extra-virgin olive oil
1 14.5 -ounce can chopped tomatoes, undrained
1 clove garlic, minced or grated
1/2 teaspoon red pepper flakes
sea salt and fresh ground pepper to taste

Preheat a pan 1 to 2 minutes and add the bacon and a little oil.
Stir to brown the bacon bits and then drain the fat from the pan.
Add the tomatoes and stir until warmed through
Add the garlic, red pepper flakes and the rest of the oil.
Simmer for another minute then remove from the heat.
Season with salt and pepper and cool before using.
This can keep, tightly covered, in the refrigerator for up to 3 days.

These were the combinations I chose:
five-minute Amatrici-Style sauce (recipe above)
cappicola and a combination of mozzarella and cheddar cheeses

five-minute Amatrici-Style sauce
pepperoni, fresh yellow peppers and a combination of mozzarella and Parmigiano-Reggiano cheeses.

You can even try some sweet versions with chocolate and pears and walnuts and...'s all fun and games until the pizza dough hits the floor... no... even then it's fun!

Until we bake again


Arlene Delloro said...

my compliments to your photographer...and you, my dear, are a pizza tosser of the highest order; love your blog

Anonymous said...

lovely job!

Ruth said...

Your toss is fantastic. I love your flavor combos!

genkitummy said...

nice work on the pizza tossing!

Heather said...

Awesome toss picture! And..looking one blog entry down, ah...beignets, near and dear to my Louisiana heart!

Anonymous said...

What a great result, thanks for the 5 min sauce recipe!!!! Tossing photo is number 1.

Anonymous said...

Your pizza looks professional! I love your toss picture, whoever took it, did a great job. Your topping sounds terrific. Well done.

Anonymous said...

Solo mio! Fantastico on the pizza action! I can almost taste it.....wait a sec....I did taste it and it was magnifico!

Anonymous said...

I agree with the above commenters. That is a lovely pizza-throwing photo. I wish mine looked half as beautiful-- my dough is a blurry blob.

Also, I love your topping advice. Simple and elegant. Perfect!

Pamela said...

Wow what a great are more brave than me :)I didn't get that kind of height

Lynn said...

Great toss and great photo of the toss! Congratulations on the four pizzas that made it!

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