- Joined
- Jan 14, 2006
- Location
- At home...
My showdown.... uh, I mean THROWDOWN entry is a classic margherita pizza inspired by a local pizzeria. Although a high end restaurant.... they offer 'fast food' since they have take-out, home delivery and for the time being.... curbside delivery.
There are some similarities, and some differences, and most importantly, I'm not entering a carbon copy.... but the same ingredients are in play: red sauce, garlic, mozzarella cheese, shaved Parmesan, tomatoes, basil, and love. They make their own sauce and use fresh ingredients, so do we. Our sauce is made from imported Tomato Passata and is home canned.
They have a nice bar, and serve top shelf hooch. I have a private table in my garage, and serve highballs like a Cuba Libre, whiskey and Coke, or an Old Fashioned (a beer and a shot).... hey, it's the most 'old fashioned' drink around these parts, and it's served everywhere in the intermountain West. :biggrin1:
They build their pies to order on a slab of granite, and have a very cool wood fired oven which cooks at 1000°+.
I have a Big Green Egg, and cook pies around 500° with a ceramic plate as a buffer. Needless to say we have a more relaxed cooking experience.
They favor a thicker crust with a wide edge, but it's nice and melty with good color. This is Entry Photo #1 - the original fast food photo.
We favor a thinner crust, and like to show off the tomatoes. Our pies are also melty, but the basil still pokes out in a few places. This is Entry Photo #2 - my homemade version.
And there you have it.... another Throwdown is in the books. :thumb:
There are some similarities, and some differences, and most importantly, I'm not entering a carbon copy.... but the same ingredients are in play: red sauce, garlic, mozzarella cheese, shaved Parmesan, tomatoes, basil, and love. They make their own sauce and use fresh ingredients, so do we. Our sauce is made from imported Tomato Passata and is home canned.
They have a nice bar, and serve top shelf hooch. I have a private table in my garage, and serve highballs like a Cuba Libre, whiskey and Coke, or an Old Fashioned (a beer and a shot).... hey, it's the most 'old fashioned' drink around these parts, and it's served everywhere in the intermountain West. :biggrin1:
They build their pies to order on a slab of granite, and have a very cool wood fired oven which cooks at 1000°+.
I have a Big Green Egg, and cook pies around 500° with a ceramic plate as a buffer. Needless to say we have a more relaxed cooking experience.
They favor a thicker crust with a wide edge, but it's nice and melty with good color. This is Entry Photo #1 - the original fast food photo.
We favor a thinner crust, and like to show off the tomatoes. Our pies are also melty, but the basil still pokes out in a few places. This is Entry Photo #2 - my homemade version.
And there you have it.... another Throwdown is in the books. :thumb:
