Dough and sauce out of pre heating oven and toppings on.
Trying out some of my black garlic on one.
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Attachment 316225
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Dough and sauce out of pre heating oven and toppings on.
Trying out some of my black garlic on one.
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Attachment 316225
Hahahaha. You are not alone.Quote:
Originally Posted by Cruiser
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Clams casino.
Forgot to take pics after the pies were done but had some help in the kitchen tonight. Amazingly nothing hit the floor.https://uploads.tapatalk-cdn.com/202...3082fbfbd5.jpg
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Pie flinging monkey.
I bought a baking steel, very excited for that.
Nerd Chef has factory 2nds/blems on sale right now, pretty sweet deal -
https://www.nerdchef.co/nerdchef-ste...factory-second
traitor
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Caramelized red onion and artichoke hearts.
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Thanks just ordered one. Made homemade mozzarella for my last effort. https://uploads.tapatalk-cdn.com/202...c62b5b1de1.jpgQuote:
Originally Posted by sklar
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Step 2 https://uploads.tapatalk-cdn.com/202...93fb4c2dbc.jpg
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Finale. https://uploads.tapatalk-cdn.com/202...5eb01fa8ec.jpg
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Anyone wanna school me on dough? Been making pizzas for years with fresh supermarket dough.
Have began making my own. I've tried super simple stuff like https://www.foodnetwork.com/recipes/...recipe-1921714 to more advanced stuff like https://www.reddit.com/r/food/commen..._i_make_pizza/
Biggest take away for me so far is aging the dough really improves the flavour, and it's worth the extra cost to use the super fine '00' flour.
As someone who has never really baked or had much use of flower..
Is it possible to 'over mix' the ingredients when mixing?
And when kneading - besides making the dough uniform, what exactly is that process achieving? Similar to the first question, can I over work the dough?
Generally my goal for a pizza dough is to be able to be rolled very thin but have some strength, and I absolutely want to avoid it puffing up or rolling back when cooked.
And props to calzones, they've been on pretty heavy rotation over here lately.
on a tuesday
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Great minds. I made a sausage pie tonight as well.Quote:
Originally Posted by shroom
Wow, the baking steel is a game changer. Best pizza I’ve ever made at home last night.
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I did stone on the top rack, steel on the 2nd rack down. Electric oven set to 550. Took about 6 minutes.
That's purty!
Greatly appreciated, looking forward to watching this tonight.Quote:
Originally Posted by MakersTeleMark
Caramelized onions, eggplant parm pie with fresh mozz. I love pizza.
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That's mighty fine looking!
Nicely done. Is that the Serious Eats foolproof pan recipe? I just told my wife I was gonna make that this weekend. I’m due.Quote:
Originally Posted by shroom
Shroom - looks incredible! How thick did it come out, Chicago?
like the braiding on P.Ho's .. pro. and is that dill?
Our latest effort. Olive oil crust, underlayer of cheddar and topped with mozz. Rookie effort but tasted great!
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Cheddar on a pizza?! The only way that's excusable is if there was a Canadian involved in making that pie.
Slicing a pizza in squares is an abomination.