Pepperoni pizza with the other Guiness dough ball. Surprisingly light crust.Attachment 261933
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Pepperoni pizza with the other Guiness dough ball. Surprisingly light crust.Attachment 261933
Pizza experiment, made two thin crust pies with same dough I have been using to make my mega thick crust. Turned out great! Should have switched the pies top and bottom a little sooner but other wise very delicious!
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couple from last weekend
carmelized onions, peppers, jalepenos, spicy sopresata, mushrooms
https://c1.staticflickr.com/5/4809/3...00180f2c_b.jpg
margherita
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Cheese on both was a mix of mozz, gruyere and fontina. Dough was Norma's recipe, in the fridge for 3-4 days. I added a little molasses to it also. Forgot to do the beer thing, I'll have to remember that for the next batch.
As a celiac, this thread is pure torture. I am compelled to click anyway.
this thread motivated me to try the cast iron out, stoked with the result. classic
pizza margherita with scratch sauce yay.
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Nice, how did the crust turn out on the different pans?Quote:
Originally Posted by SB
Both nice and crispi, the cast iron maybe a tad more.
I learnt from the previous experience to move the pies top to bottom every 5-8 minutes.
Also used grated Parmesan Reggieano cheese with the mozzarella and that was fantastic.
One was mushroom/bacon, the other was garlic/bacon.
I switched to the Lodge a few years ago and it was a game changer.
Home made pizza is awesome. I don't think we've bought a pizza in 20 years.
How long and at what temp do you cook your pizzas?
My oven max is 550F. I have taken to putting the dough in to the oven while it preheats for 15 mins. Then take them out, assemble, then back in. As stated b4 I swap the pies top and mid level racks in the oven during bake time. Bake time is from 16-19 minutes.
When I am thru my current stash of flour, I intend to try the kind made for home ovens at 550F.
The cast iron Lodge pan is my favorite.
When I do thin crust I use the same amount of dough I use for my thick. I just cut it in half and spread.
When doing thick crust I will allow the dough to do a second rise after I spread it on the Lodge pan.
I cook my pizzas at 550 as well. I don't do any pre cooking and cook for 18 mins. We have a double oven and use the single rack one.
I use the same amount of dough (18 oz) for normal and deep dish. I use a 10" cast iron pan for deep dish.
I've also used the Serious Eats foolproof deep dish recipe and it's great. It also uses a double rise.
pre-heated cast iron, finished with a high broil. pepperoni, pineapple, spiced italian sausage under the hood. heavy on chili flakes and oregano in the sauce, dough is trader joe’s. i like it thick.
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Similar but different... On the cardiac low sodium, minimal cheese, no pepperoni or sausage diet but I feel totally compelled to scroll through. Fucking painful :(Quote:
Originally Posted by Dantheman
That looks fantastic Shr00m.
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Both have shrooms, bacon, onions and garlic over a 50/50 Mozz and Parmesan reggiano cheese. Plus a generous sprinkling of Italian herbs on the top
Pesto, mozzarella, Parmesan, sundried tomatoes, artichoke hearts, kalamata olives, roasted chicken (from dinner night before), herbs & spices. YUM!
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Jesus... You could sell that for 37 bucks slice a little black truffle on it.
Nice counter
Great toppings. I did one like that a couple weeks ago with leftover leg of lamb instead of chicken.Quote:
Originally Posted by KQ