Note: In 2007, I started including restaurant pizzas because after we moved to the Denver area, the pizza choices were profuse and there were "so many and so little time".
Homemade Pizza 12/25/07: Made Muffuletta Pizza with mozzarella and olive salad and Wreath Pizza with green, red, and yellow bell peppers and mozzarella and goat cheeses on sponge dough crusts.
California Pizza Kitchen 12/16/07: Had the Tricolore Salad Pizza (arugula, baby red leaf lettuce, radicchio, diced tomatoes and shaved Parmesan cheese with Dijon balsamic vinaigrette dressing) on a caramelized parmesan crust at California Pizza Kitchen in Broomfield CO.
California Pizza Kitchen 12/6/07: Had the Tostada pizza (black beans, sharp Cheddar and Monterey Jack cheeses topped with chilled shredded lettuce, fresh tomato salsa, green onions and crispy tortilla strips with ranch dressing) on a honey whole-wheat crust at California Pizza Kitchen in Broomfield CO.
California Pizza Kitchen 11/17/07: Had the "Goat Cheese with Roasted Peppers" pizza (goat cheese with roasted red & yellow peppers, grilled Japanese eggplant, Mozzarella, carmelized onions, Italian parsley, and tomato sauce) on a honey whole-wheat crust at California Pizza Kitchen in Broomfield CO.
Proto's Pizzeria Napoletana 11/7/07: Had an Atomica Pie (mozzarella, tomato sauce, garlic, oregano, crushed red pepper, black olives, and Italian sausage) at Proto's in Downtown Denver.
Uno's 11/4/07: Had a Spinoccoli deep-dish pizza (spinach, broccoli, chunky tomatoes, feta, cheddar, mozzarella and grated Romano) at Uno's in Westminster CO.
Homemade Pizza 10/21/07: Made Muffuletta Pizza with mozzarella and olive salad on a sponge dough crust.
Pier 49 Pizza 10/18/07: Had the Tourist Special Pizza with 6 cheeses and spinach- garlic sauce on a sourdough crust at Pier 49 Pizza in Westminster CO.
Uno's 9/9/07: Had a Shroom deep-dish pizza (marinated mushrooms, mozzarella, spinach, garlic, and grated Romano) at Uno's in Westminster CO.
California Pizza Kitchen 8/21/07: Had "The Works" pizza with honey whole-wheat crust at California Pizza Kitchen in Boulder CO.
California Pizza Kitchen 7/31/07: Had a vegetarian Greek pizza topped with mozzarella and a chilled Greek salad of cucumbers, red onions, tomatoes, Greek olives, Feta cheese and a lemon herb vinaigrette at California Pizza Kitchen in Broomfield CO.
Pier 49 Pizza 7/14/07: Had the Garlic Festival Pizza with garlic butter sauce, sundried tomatoes, and mozzarella on a sourdough crust at Pier 49 Pizza in Westminster CO.
Homemade Pizza 7/1/07: Made Muffuletta Pizza with mozzarella and olive salad and Five-Cheese Pizza with mozzarella, parmesan, romano, asiago, and feta cheeses, crushed tomatoes, and fresh basil. Used my updated sponge dough recipe.
California Pizza Kitchen 6/13/07: Had an excellent Goat Cheese with Roasted Peppers pizza at California Pizza Kitchen in Broomfield CO.
Homemade Pizza 5/11/07: Made a pizza with pesto sauce, sun-dried tomatoes, and mozzarella and a muffeletta pizza with provolone, olive salad from Aunt Sally's, and mozzarella on sponge dough crusts made with the new Gold Medal Harvest King flour.
Uno's 4/21/07: Had an excellent Bianco deep-dish pizza (sausage, mushrooms, mozzarella, garlic and Romano) at Uno's in Westminster CO.
Aunt Leni's Cafe & Market 4/5/07: Had Muffuletta Pizza at Aunt Leni's in Algiers/New Orleans. Pizza had focaccia crust, olive salad, salami, and mozzarella.
Uno's 3/23/07: Had deep-dish and flatbread pizza at Uno's in Westminster CO. Deep-dish cheese and tomato pizza was excellent as always, flatbread four cheese pizza was forgettable.
Website Update 3/8/07: Added link for U.S. Associazione Vera Pizza Napoletana (VPN) certified pizzerias to Links page.
Pucinella Pizzeria 3/6/07: Had the Pesto Signature Pizza at Pucinella Pizzeria in Lafayette CO. The pizza had an excellent thin crust not overloaded with toppings, which were pesto sauce, sun-dried tomatoes, and mozzarella cheese. Chef Antonio Race is an Italian born in Miliscola, a small town on the coast North of Naples.
Homemade Pizza 2/18/07: Made an excellent vegetarian Muffuletta Pizza with mozzarella cheese using half & half all-purpose/bread flours and a new baking method as suggested by Brian Spangler on Legends of Pizza Volume 2. The home oven technique is to place the pizza stone in the middle of the oven, crank up the oven to highest temperature (550F) for at least 1 1/2 hours, switch to broil for 5 minutes before putting in pizza and leave on for the first three minutes of baking. This method produced oven-spring as advertised and baked the pizza in 6-7 minutes.
Pizza CD 2/17/07: Really enjoyed the new CD Legends of Pizza Vol. 2 from Pizzatherapy.com with interviews of three major pizzaiolos: Brian Spangler of Apizza Scholls, Tony Gemignani of Pyzanos Pizzeria (and co-author of Pizza), and Ed Ladou of Caioti Pizza Cafe.
Homemade Pizza 1/14/07: Made a Margherita Pizza and an Anchovie Pizza with a new flour, King Arthur's "Artisan Flour", which did not produce a great crust. Back to my standard half & half bread/all-purpose.
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