Holy shit! I just ordered a 55# bag of Caputo 00 Pizzeria flour! Won't be here for like 10 days cuz of the damned covid but I've still got a kilo left so I can make some pies this weekend!
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Holy shit! I just ordered a 55# bag of Caputo 00 Pizzeria flour! Won't be here for like 10 days cuz of the damned covid but I've still got a kilo left so I can make some pies this weekend!
Before and after
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Thinking I'm going to cook this weeks pizza in a cast iron instead of the brick. Should I throw a stick of butter in there like we used to at pizza hut? I didn't work there but a friend was a nigh shift manager and he'd let us come in the back and smoke weed in the walk-in and make our own pizzas.
bad habit
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Mmmmmmmm
I need to make dough.
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Pizza like snack
Mater slices on SD bread, drizzled with balsamic vinegar, sprinkled with Parmesan Romano cheese and lightly dusted with basil
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Chicken with mushroom left
Black garlic with mushroom right
Been meaning to use the BG on pizza and it did not disappoint.
In and out
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Grill has been great... finishing under a broiler
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Very nice
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Mushrooms and black garlic
Chicken and black garlic
Fuck off Scotty, you fucking cunt
Why are you thrunting a pizza thread?Quote:
Originally Posted by buttahflake
Stop. Your cheese is burnt.
C'mon Jon, tell us how you really feel
Since there is no rise with this pin rolled thin crust, I just turn up to mimick a pizza edge. Rolled right on the baking paper with a small slathering of oilive oil to make the pin not stick while rolling.
85% Coarse Whole wheat with lots of bran.
15% Whole Grain Rye.
*Most of the dough was just sourdough starter with added flours as above for consistency.
*Dough was cold proofed for a week. Extra stored in freezer in 2 pizza sided dough batches.
Pepperoni.
Mozzarella cheeze.
Feta cheeze.
Onions.
Mushrooms.
Ragu Pasta sauce.
A dazzle of Olive Oil.
Love.
Cooked at 500 F for 20 minutes.
Thin crust.
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Wow. Seriously wow.Quote:
Originally Posted by Cruiser
Yumm! the juxtaposition of the bacon, corn, asparagus and peppers.
500 for 20 minutes seems ridiculous. I've never had a pie take longer than 10 minutes at 500, and average for a basic margherita is 6 min.
Honest to goodness, they only take like 75-90 seconds in the ooni. Crazy to see the crust puff up within like 10 seconds of the pizza hitting the stones. Been using one of those laser thermometers to temp the stones and I've found that about 800* is my sweet spot. Gotta turn the burner down cuz it'll go past 1k if it stays on high.
I wonder if we just over cooked it!Quote:
Originally Posted by mattig
We thought that since we had lots of wet sauce, the peperoni was stiff (no jokes!) and it had lots of onions,
we wanted to make sure it all cooked.
Which it did. Turned out well enough!
Yah, if I have lots of wet/cold toppings I will usually lower the temp to 400 and bake longer. If it tasted good it tasted good though!
Fresh pineapple & bacon with some fresh mozz on top
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Half mozz and sautéed mushroom/half fresh mozz, ricotta, and pesto (wife put a little too much olive oil on there).
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Saliva tsunami initiated.
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SE's foolproof deep dish. Why I made a deep dish pizza on the hottest day of the year so far I don 't know.
We eat too much pizza.
Heirloom yellow & red tomatoes, fresh mozz, and bruised basil over red sauce.
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This one tasted better than it looked. Caramelized onions, blue cheese, red sauce, and grated mozz. then half broccoli and half local arugula.
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Both got a balsamic glaze drizzled on the individual slices so not in the photo.
Whipped up a quick margarita pizza on the grill for lunch.
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