Glad to see the pan pizza recipe is getting some traction. It's pretty awesome.
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Glad to see the pan pizza recipe is getting some traction. It's pretty awesome.
Damn. I need to try that.
Dude, really sorry. Gluten free flour?Quote:
Originally Posted by Dantheman
Just ordered a cast iron last night. Psyched to get deep.
Scientists are hard at work for you Dan.
http://www.biofortified.org/2015/08/...liac-patients/
Be sure to properly season it first. A lot of them claim to be "pre-seasoned," but it's bullshit. I made a pan pizza in a new Lodge pan and it stuck like a motherfucker to the bottom, despite the puddle of oil down there. Basically, you want to coat the pan in oil and cook it in the oven, then repeat that a couple of times until you've built up a coating that's chemically bonded to the iron. Here's a good explanation of the process.Quote:
Originally Posted by dfinn
Entirely disappointing in my experience. For bread and pizza nothing can replicate the characteristic structure that gluten provides.Quote:
Originally Posted by Powder Ho
Best pizza I've eaten is made in a shop that stores their bags of flour in plain sight. Red-lettered description on the bags signaling "extra high gluten" content. Part of what makes it chewy.
True for NY and neopolitan pizza for sure. But for the pan pizza recipe above, it actually might work. The crust isn't really chewy, more airy (like focaccia) and I don't know that a lot of gluten structure would be required, and the olive oil provides a lot of the flavor. Worth a try for sure.Quote:
Originally Posted by Dantheman
Pegleg I gotta thank you again for that recipe. I'm a pizzaholic. I could eat pizza 7 days a week. My wife gets sick of me saying I'd eat pizza when we're talking about what to do for dinner, etc. But with this crust, she's actually requesting that I make it. I haven't made my thin crust dough at home since I started using this recipe. It's better than anything I could get delivered as well. Easy as pie too!
ETA: you also get to use the cast iron(s)! Which always makes me happy.
Doubtful. The recipe calls for bread flour and uses a long-rising no-knead method that produces a lot of gluten. You still need the protein network to trap gas and create that airy delicate interior. I have found that I can make a pretty damn good pound cake with rice flour thanks to the copious amounts of eggs in the batter. But, anything where the dough is just flour/water/yeast is pretty hopeless.Quote:
Originally Posted by Pegleg
I'm lazy so not sure I'm going to follow that pan pizza recipe, but I may try to make it with some store-bought dough.
Things that have been recently popular:
1. Sous vide steaks - 2 hrs at 130 followed by a sear in cast iron
2. Yummy chicken - bone in thighs; separate the skin; salt; hot as fuck cast iron pan for 12 minutes skin side down; 13 in an oven at 475; flip and five on the other side. Guaranteed best chicken you'll eat.
3. Bone broth
That dough is about the easiest I've made. Been making it the day before. Let it sit for up to 24 hrs, then put in cast irons for a few more. No kneading, etc.Quote:
Originally Posted by Danno
I can see it's not hard, the problem is timing. I get home around 6:15pm, and somewhere in there I have to make dinner and put the kiddo to bed by 8 or 8:30. Making it the night before and putting it in the pan for a couple of hours is challenging on that time schedule.Quote:
Originally Posted by stapes
Danno, just admit it like I will: "I will not make that thing in the cast iron pan, because that shit ain't pizza."Quote:
Originally Posted by Danno
We both went to high school in the Bronx. Sometimes we just have to acknowledge our inner biases.
au contraire. My standards are lower these days. I have made this (based on pegleg's tip) many times: http://www.seriouseats.com/2014/10/c...-food-lab.htmlQuote:
Originally Posted by MakersTeleMark
If it's got sauce, cheese, and a bread like substance I'm ok.
You've been fully Boulderfied.
it happened long before that. I lived in pizza wasteland for 15 years before coming to Boulder.Quote:
Originally Posted by MakersTeleMark
I feel ya Danno. It's definitely a weekend thing for me. Maybe we can adapt for the crockpot? :wink:
I've been in the mood for burgers.
Minced an orange bell and pablano, mixed in some olive oil and salt and broiled in the toaster oven until they started to brown. Sauteed half a white onion with a clove of garlic. Mixed the veggies with with a pound of ground beef and a pound of chorizo sausage, added two eggs, some ground cumin, ground guajillo, some smoked paprika, and a healthy amount of worcestershire.
Smells awesome right now, think I'm going to smother the patty in some pico de gallo.
Won't work. The dough recipe is the whole point - it's super hydrated and bakes up very different from a standard NY style dough (which is what you'll get at the store). I'm sure you'll get tasty pizza, but it's not going to be even close to the recipe. Just make the recipe at night and put the whole thing (dough in the pan) in the fridge, then take it out an hour before you're going to cook it to top and bake - should be fine.Quote:
Originally Posted by Danno
Yeah, the more I think about it the more I agree, just substituting GF flour won't work. I once (and only once) tried using a gluten-free pizza dough mix from a box, and it came out kinda sorta similar to this recipe - puffy and airy but more cakelike than pizza. They probably have all sorts of stabilizers and gums in there to make it work. I think the brand was Glutino, maybe you could try using that with the same technique (very oiled iron pan, long rise)?Quote:
Originally Posted by Dantheman
King Arthur makes a really good GF flour that we've had success with making 'za.
Made some beef stock-bone broth...whatever people are calling it these days...last wknd.
Picked up some short ribs from the butcher. Nothing fancy. Going with what I have on hand for tonight.
Browned short ribs after seasoning with S & P and some ancho chili powder
Sweat onions, carrots, celery, orange bell pepper and a couple pablanos
Added 5 or 6 cloves of smashed garlic at the end of the sweat.
'Bout a tablespoon of decent aged balsamic. Reduce slightly.
Bout a half bottle of leftover cab.
Beef stock to cover
Small amt of chipotles on adobo
Worcestershire
More s & p
Dried thyme
A couple bay leaves
A tablespoon or so of maple syrup
Fresh rosemary
And zested some of the orange I was eating for lunch in there too.
Will braise it, covered, for about 1.5hrs and then uncovered for another hr +.
A bourbon or two will precede. A nice stout with it. Might even sauté up the spinach that's about to turn in the fridge if I want to be kinda healthy.