I love me some cast iron. I bet I use it 3x as often as my copper and stainless stuff.
Fwiw, Mikey has the cast iron quiver to beat. Dude has posted some pics that make me jealous.
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I love me some cast iron. I bet I use it 3x as often as my copper and stainless stuff.
Fwiw, Mikey has the cast iron quiver to beat. Dude has posted some pics that make me jealous.
it aint cheap thats for sure, but like heirloom shit eh? Im going to start building my collection.
I have the big one lower right...good enough for 2?Quote:
Originally Posted by Cruiser
I'm going to have to make some pies this weekend or next now...
As always, Serious Eats is your friend here.Quote:
Originally Posted by Skidog
yeah but i like the personal touch you get with a TGR response ya know? ;)Quote:
Originally Posted by Dantheman
Yup, Mrs C and I usually split the big one and then I make the rest in different configurations for the young'ns. That deep dish dough is mighty filling and it's super easy since there's no kneading required with that long, slow rise.Quote:
Originally Posted by Skidog
Attachment 227483
Cooked pizza all night last Friday for guests. Pan and thin crust. No finished pics. It got ate quickly and the booze was flowing.
Re: cast iron. I know there’s a thread somewhere. But my Lodge stays on the burner at all times. Hands down the most used piece. Bought maybe 10 years ago. Also have some smaller ones that were my maternal grandmothers that are seasoned incredibly well. I love that I have those.
Also, The Pizza Show on Vice/Munchies.Quote:
Originally Posted by k2skier112
and for you vegan/gluten intolerant/cucumber fans
https://www.youtube.com/watch?v=0MpL1KfYEJg
Attachment 228534
Pesto veggie.
Beautiful
Yeah, that's real purty
I put the basil on in the last two minutes tonight. Yum.Quote:
Originally Posted by MakersTeleMark
Attachment 228677
Really nice looking pizza, but why bake the basil?Quote:
Originally Posted by Peruvian
So it’s warm.Quote:
Originally Posted by Powder Ho
Gorgeous pie.
It's like nuking fish.Quote:
Originally Posted by Peruvian
Weber on natural gas. Heat stone 30 minutes if able and get as hot as possible. Corn meal for "ball bearings" to slide the pizza off. 1/4 a couple minutes into cooking. Pies cook in about 4-5 minutes. Scrape off corn meal with grill brush after every pie.
Dough is King Arthur. Like Caputo 00 if I can get it at a reasonable price.
Sriracha bbq sauce, corn, grilled chicken. (I use cheddar now too and 86 the corn)
Attachment 228706
Sauce, Arugula, feta, balsamic
Attachment 228707
basic
Attachment 228708
spicy sausage and basil from garden
Attachment 228709
Nice
What temp are you cooking at? I cooking on a Big Green Egg and still haven’t figured out the optimum temp. I like the way that crust seems to bubble.Quote:
Originally Posted by Peruvian
Sent from my iPhone using TGR Forums
Interested in your methods on garden sausage. Seems like a game changerQuote:
Originally Posted by AmmergauerTele
Sausage from a local butcher. Lots of basil from the garden. I'm still an amateur. Thread fired me up to order San Marzanos on Amazon today.
Very nice sausage pizza.Quote:
Originally Posted by scottyb