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[Photographs: climbhighak]

Climbhighak has been a longtime SE'r/Slice'r. He's all over the SE Talk threads and the various comments sections of the SE universe. I've got his blog, An Alaskan Cook's Exploration of Food and Technique, in my RSS reader, so I was happy to see this post he did on pizza last week materialize in the MPM inbox. His words:

Short and sweet: Not many New York/Naples-style pizzas to be found in Anchorage, Alaska. So I am working them out on my own.

These are all-natural-yeast-from-sourdough pies cooked in an electric oven. I did the Varasano hack [That would be disabling the self-clean cycle lock-out —The Mgmt.] and am reaching temps around 815°F.


The undercarriage.

Cooked on a stone sitting on a pizza pan. I put a cast iron skillet on the rack just above the pie to help reflect heat back down. I am still working out details of the cooking process.


Mushroom pizza.

These pies are a mix of homemade Italian sausage, red onion, mushroom, and the arugula pie also has prosciutto and lots of Parmigiano-Reggiano. The sauce is uncooked and made from Muir Glen organic whole plum tomatoes.


Prosciutto and arugula pizza.

Lookswise, the sausage and red onion [pictured at top] really came out pretty. Flavorwise, my favorite of the day was the arugula and prosciutto pie [just above]. The prosciutto added just a perfect amount of salt to the whole pie.

I did a more detailed write-up on my blog.

Thanks for sharing, Climbinghighak! Aren't you happy I didn't make a moose-related joke? ;)

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