OK, what can I say? I happen to own a couple of those pizzeria-style tray stands. And condiment shakers and a caddy for them. They're from several years ago, when I seriously entertained the notion of doing a backyard clandestine grilled-pizza pizzeria in my garden. It was going to be called "Private Pie." Also — I'll kill you if you open a secret pizzeria called Private Pie. That's my idea, sucka.
Dough Ray Me
Yeah, you've seen this before, possibly. I prepped 12 doughs. Used 9 of them. Still have pizza left over. Come along and see what I made ...
This one came from ESNY1077's suggestion of doing just a focaccia-like pizza as one of the cheeseless pies for our lactose-intolerant guest. It was good, but to get that nice color on it took some time, and then it sort of dried out a little too much and got too crunchy. But I thought it was a good way to start the pizza time, since everyone could eat from it. My rule of thumb for entertaining with food is to make sure there's something to eat right out of the gate for even the most dietary-restricted person at your event. It sucks to watch other people eat if you're a guest, and if you're the host, it's not that much harder to arrange your menu to take care of special-needs folks first or concurrent with the more omnivorous folk.
The New Yorker
I hesitate to call it a Margherita, since the dough and sauce are New York–style rather than Neapolitan. But essentially it's just sauce, cheese, and basil, so ...
I figured this was a good place to go after the focaccia-like pizza. It's safe, not too challenging, and almost everyone could partake.
Oh, Damn You, Yukon Golds
This one looks pretty beautiful, if I do say so myself. Too bad I didn't get to taste it. Especially after I had shed blood to bring it into creation. The showerettes, however, devoured it.
Well ... OK ... I did have a bite or two of Girl Slice's slice. It was better than my test pie that I made of this last week.
The Original A
Pretty standard. Sauce, mozz, Parm, and homemade fennel sausage. Sometimes that's all you need. This is almost my own favorite pizza. But there's one just more thing that can turn an Original A into a Famous Original A ... and we'll get to that later. (Some of you can guess, though, I'm sure.)
I had a number of pies in my head that I wanted to make and that I prepped ingredients for. This was not one of them. ;) In addition to my planned setlist, I prepped some other toppings in case I had special requests — so I had mushrooms, roasted red peppers, toasted pistachio, and olives on hand, too. For this one, I broke out the mushrooms and pistachio. I just really wanted our lactose-intolerant guest to be able to sample the homemade sausage, since the other guests were wooing over it. I thought the pistachio might give this some added depth and interest. It seemed to. The ladies remarked on it. I think this was the second-favorite of the day, judging by reactions. The top pie of the day is yet to come ...
OK, since you made it this far into the slideshow, I'll give it to you. You know that song "Funiculi, Funicula"? (Sure you do!) Well, it's a play on that and Foeniculum, the genus that fennel belongs to.
I think I messed up the aniesette cream here, though. It was brown rather than the white I remember Paulie Gee's being. I think I ended up heating the heavy cream and butter too much. It still tasted OK, just wasn't nice to look at.
The Famous Original A
This is the Original A but with an upgrade — thinly sliced red onion. This is my favorite topping combo, thus it gets the king of all my cheesebag monikers, The Famous Original A.
The New Pepperoni
I couldn't come up with a very clever name for this pizza. So I just played off my observation that soppressata is the new pepperoni. I drizzed on some Mike's Hot Honey. So, yeah, this is essentially a Paulie Gee "Hellboy" clone, with garlic, though — a nod to Motorino, whose own soppressata-and-garlic pie inspired Paulie, I'm pretty sure.