Author Topic: Chef Adonis does it again! Cold Ferment High Protein Pizza. Pic included! (Read 17798 times)

The True Adonis · « **Reply #1 on:** February 28, 2012, 12:35:34 PM »

The sauce was also NY-Based and simmered for 2 hours. In case anyone was wondering.

tbombz · « **Reply #2 on:** February 28, 2012, 12:35:42 PM »

high protein?

SilverSpoon · « **Reply #3 on:** February 28, 2012, 12:36:57 PM »

Looks decent.

Not cooked at ideal temp if done in a home oven.

Unless you have a brick oven or a Big green Egg.

The True Adonis · « **Reply #4 on:** February 28, 2012, 12:37:13 PM »

Quote from: tbombz on February 28, 2012, 12:35:42 PM

high protein?

Pepperoni and Whole Milk Mozzarella and Aged Parmesan.

L.L · « **Reply #5 on:** February 28, 2012, 12:37:53 PM »

I gotta admit that looks delicious..

wes · « **Reply #6 on:** February 28, 2012, 12:38:00 PM »

Shit,that looks good!

Dr Dutch · « **Reply #7 on:** February 28, 2012, 12:38:30 PM »

Enjoy....

Jaime · « **Reply #8 on:** February 28, 2012, 12:39:34 PM »

Beautiful work TA.

Nomad · « **Reply #9 on:** February 28, 2012, 12:39:54 PM »

get a real job u peasant

The True Adonis · « **Reply #10 on:** February 28, 2012, 12:40:23 PM »

Quote from: SilverSpoon on February 28, 2012, 12:36:57 PM

Looks decent.

Not cooked at ideal temp if done in a home oven.

Unless you have a brick oven or a Big green Egg.

NY Style is not cooked like a Neapolitan which is done at 800-1200. NY Pizza joints are always done at 500-600 which a home oven can replicate perfectly.

Also, I can replicate a Neapolitan - 800 to 1200 degrees using a Cast Iron Skillet Broiler Trick and cooking in Reverse- Broiler first, Stove Top second. The heat Transfer properties of Cast Iron allow it to absorb these high degree temperatures which are easily put out by a high BTU broiler and stove top. Its a perfect hack.

tbombz · « **Reply #11 on:** February 28, 2012, 12:41:16 PM »

Quote from: The True Adonis on February 28, 2012, 12:37:13 PM

Pepperoni and Whole Milk Mozzarella and Aged Parmesan.

that pizza is still like 10% or less protein content. i would consider high protein to be AT LEAST above 30%.

makaveli25 · « **Reply #12 on:** February 28, 2012, 12:41:37 PM »

I give Adonis shit but he takes his hobbies pretty damn serious. That pizza looks great.

Jaime · « **Reply #13 on:** February 28, 2012, 12:44:54 PM »

That pizza is so beautiful you could stick your dick in it.

SilverSpoon · « **Reply #14 on:** February 28, 2012, 12:46:03 PM »

Quote from: The True Adonis on February 28, 2012, 12:40:23 PM

NY Style is not cooked like a Neapolitan which is done at 800-1200. NY Pizza joints are always done at 500-600 which a home oven can replicate perfectly.

Also, I can replicate a Neapolitan - 800 to 1200 degrees using a Cast Iron Skillet Broiler Trick and cooking in Reverse- Broiler first, Stove Top second. The heat Transfer properties of Cast Iron allow it to absorb these high degree temperatures which are easily put out by a high BTU broiler and stove top. Its a perfect hack.

Home ovens cannot be trusted at temps over 500 degrees, unless you are cooking on serious equipment (Wolf, etc.).

Ask Alton Brown.

Calibration numbers are all over the place.

But you make a fine looking pizza.

Props.

Dough recipe? Do you use one of the King Arthur recipes?

Borracho · « **Reply #15 on:** February 28, 2012, 12:47:37 PM »

Looks fucking awesome!

wes · « **Reply #16 on:** February 28, 2012, 12:48:13 PM »

Now I`m hungry again dammit !

Jaime · « **Reply #17 on:** February 28, 2012, 12:52:19 PM »

Quote from: wes on February 28, 2012, 12:48:13 PM

Now I`m hungry again dammit !

Gimp15 approved.

wes · « **Reply #18 on:** February 28, 2012, 12:54:05 PM »

no one · « **Reply #19 on:** February 28, 2012, 12:54:53 PM »

Quote from: The True Adonis on February 28, 2012, 12:40:23 PM

NY Style is not cooked like a Neapolitan which is done at 800-1200. NY Pizza joints are always done at 500-600 which a home oven can replicate perfectly.

Also, I can replicate a Neapolitan - 800 to 1200 degrees using a Cast Iron Skillet Broiler Trick and cooking in Reverse- Broiler first, Stove Top second. The heat Transfer properties of Cast Iron allow it to absorb these high degree temperatures which are easily put out by a high BTU broiler and stove top. Its a perfect hack.

ahahahaha what a fag.

L.L · « **Reply #20 on:** February 28, 2012, 12:57:13 PM »

Quote from: no one on February 28, 2012, 12:54:53 PM

ahahahaha what a fag.

lmao

Raymondo · « **Reply #21 on:** February 28, 2012, 12:58:50 PM »

I wouldn't call it high protein unless you used chicken as dough (I've seen it)

In fact protein is most likely the lowest macro in concentration here. It's like low-to-moderate protein, moderate carbs, high fat.

liberty · « **Reply #22 on:** February 28, 2012, 01:08:59 PM »

I make pizza on my 3 burner gas grill cranked to the max.....pizza goes on a stone (or you can put it on the grill)
7 minutes!

galain · « **Reply #23 on:** February 28, 2012, 01:25:59 PM »

Looks great.

Can someone educate a poor dumb hick on the edge of the Black Forest....what makes a pizza a "New York" pizza? Never been there. Eaten plenty of pizza in Italy though - is there a significant difference?

Marty Champions · « **Reply #24 on:** February 28, 2012, 01:55:42 PM »

For dessert we are having John Doe Pie, Thomas Jefferson muffins, Abraham lincoln custard

Author Topic: Chef Adonis does it again! Cold Ferment High Protein Pizza. Pic included! (Read 17798 times)

L.L

L.L