Anybody see this?
https://www.seriouseats.com/2017/05/...ns-review.html
I finally have my own place with a rooftop patio that's just asking for this:
https://www.roccbox.com/us/product/
#want
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Anybody see this?
https://www.seriouseats.com/2017/05/...ns-review.html
I finally have my own place with a rooftop patio that's just asking for this:
https://www.roccbox.com/us/product/
#want
Due to recent interweb searches I have done youtoobs keeps recommending these how to diy pizza oven build viddys. I have watched a few but most seem like a fair amount of work.
Roccbox looks Interdasting.
https://www.amazon.com/gp/aw/d/B01M8...box+pizza+oven
we of course know red is faster
Ugly Delicious on Netflix, check it out
Giddyup!
Attachment 226566
Agreed.Quote:
Originally Posted by k2skier112
It’s awesome.
Pesto?Quote:
Originally Posted by Cruiser
I'm making a salami and mushroom tomorrow. Pics to follow.
Waiting to cut it.
Nice, I have the Lodge cast iron pizza pan also. I have been putting EVOO on mine with very good results.
Anyone have or use this one? How you like it?
https://www.amazon.com/Uuni-Portable...1J6ATC7TQNVYAT
https://images-na.ssl-images-amazon....L._SL1500_.jpg
I dust mine with a little corn meal, it gives the crust a nice texture and makes clean up easy.Quote:
Originally Posted by scottyb
I will try corn meal next time.
A couple of Neapolitan pizzas tonight.
Attachment 227212
Attachment 227213
tried the corn meal tonite, still waiting for it to cool
https://i.imgur.com/mYg9sUv.jpg
So I like the corn meal texture but i am really a EVOO fan so will go back to that.
I may still use it time to time as something different.
Stone on a gas grill works for me. Hot and crispy.Quote:
Originally Posted by bagtagley
And great fun for partying with friends
Great looking pies, but please for jebus, don't cook your basil.Quote:
Originally Posted by Peruvian
How does the EVOO affect the crust?Quote:
Originally Posted by scottyb
I get a really nice and golden brown crust, underneath and around the edges, with EVOO on the cast iron at my max oven setting 550F for about 20-25 minutes.
I probably used more corn meal than I should have and I also noticed it was harder to push out the dough into shape on the pan with the corn meal.
This thread delivers!
Tell me more about the delivery.
Didn't go back through whole thread, but who's doing deep dish in a cast iron fry pan? Any tips? Tricks?
Sent from my XT1650 using TGR Forums mobile app
I'll have to give the oil a try. I usually bake mine at 550 for 18 mins.Quote:
Originally Posted by scottyb
Try using half the corn meal you used last time and I form my pie on a floured counter and transfer it to the pan. I've formed it by hand and with a rolling pin and haven't noticed any difference.
All the pizzas in this thread are light years ahead of anything available in town
and way cheaper.
I do deep dish about a third of the time. Use Kenji's pan pizza dough recipe. I make it the night before and do a slow rise in the wine cellar. Then in the morning I divide the dough into the lightly oiled cast iron skillets and they go back in the wine cellar until dinner so that the dough can rise really slowly and fill the pan. Then I start the pies on the stove until they get good and hot before tossing them in a 500ish oven.Quote:
Originally Posted by Skidog
Attachment 227292
Nice cast iron quiver