Some quality birthday party pies here.
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Some quality birthday party pies here.
I'd use kale but I love the stuff so much that when I buy some it's gone by the time I get home. Gotta work on my self control. In the meantime newspaper works just as well.Quote:
Originally Posted by Skidog
some pies from last night. thanks for all the great ideas. https://uploads.tapatalk-cdn.com/202...529f1c050e.jpg
chicken bacon ranch with red onion
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classic pepperoni
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clams casino. instructions unclear if red bell pepper or spicy pepper flakes, so we put both on for good measure
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red pesto, pine nuts, feta, arugula
overall this thing kicks ass. still working on figuring out temps and keeping it from charring, but we're super pleased so far.
Tried a Tonda style rolled crust, crispy, pepperoni and mozz with a balsamic glaze. Charred it a bit on the one edge, gotta turn that thin stuff quickly.
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You guys have inspired me. Found a koda 16 in stock.
Like everything else, of course there are enthusiasts and forums, so I went down that rabbit hole....
https://r.tapatalk.com/shareLink/top...ink_source=app
One thing that has helped my crust browning and not burning is their second hack, using the finishing nails to block off some of the propane ports near the back corner.
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That is a really good looking pie. Nice leopard'ing on the crust.
I haven’t made pizza in way too long, and have been craving it for awhile. Today was the day. Made a sausage & ricotta, and a chicken & broccoli. Pleased with the results coming from my crappy electric oven. Need to get an Ooni soon but afraid of the resulting weight gain...
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Last night grilled a Piedmontese picanah
steak (cap of the round), with chimichurri. if you haven’t tried Piedmontese beef, do so
Real nice! ^
Nacho cheese base, chorizo, pasilla pepper, roasted corn, red onion
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Meat lovers + jalapeño
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Had some spicy tuna leftover from sushi. Made a pie with shallots, fresh mozzarella, Oaxaca, and basil. It was absolutely fantastic.
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My experiment with freezing dough was mixed. Had one ball that worked well, one that tore every time it got thin and one that made a thick crust pizza. I had put it in a warm temp for two hours, divided it into tupperware containers and fridge proofed it for 48 hours. Frozen after that. Took it out in the morning and let it room temp all day.
It was a bit sticky straight out of the container and took a fair amount of flour to make it manageable. I’m getting much better at limiting the launch semolina and leaving that burning crap on the bottom.
Next sunshine day I’m bringing the Ooni to the bypass.
My puffy crust pizza, I’ll probably not freeze them anymore.
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Took the show on the road with mixed results. I made a batch of dough using my usual technique. Made the dough Friday after work, two hour warm spot, then balled up/separated and into the fridge in tupperware.
I was lazy and didn’t get to the Bird till 11 on Sunday, put the tupperwares on the dash and skied till 3:30. Fired up the Ooni and got my assembly board and peel ready. When I got the doughs off the dash they had a light brown skin on them. They were a bit tackier than usual pulling them out of the tupperware and it took more flour to handle than I’m used to.
Three of them turned out fantastic, one developed a hole after adding toppings and one wadded up on an attempted turn. The two failures ended up in the bypass snowbank and will be eaten by something.
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I didn’t get any pics of the successes, they were eaten quickly. Next time I may try a cooler with a heated rice bag instead of the dash. I don’t think the sun hitting them helped any. Getting them to room temp in an uncontrolled environment will be the crux.
You may have to go all out and ski with your dough balls in your vest pocket to get them to the perfect temp.
Not quite as fancy as taking the oven to the ski area, but this nytimes article had some interesting ideas about how restaurants are modifying their pizzas to travel home better or to be reheated.
I'm thinking to try the inverted cheese-sauce method sometime soon. Maybe for bringing up to ski and reheating.
I also wonder if the altitude shift might have been an issue? 3k up suddenly might cause the dough to lose some air if the dough doesn't stretch enough, fast enough.
https://www.nytimes.com/2021/03/08/d...n-squares.html
Yeah, I definitely think that played a part. My balls developed bubbles on the dash, (heh). At home I’m also using a fair bit of counter space to get all the toppings ready, and then assembling on the peel. The tailgate alone kinda limits things.Quote:
Originally Posted by abraham
Next time I’m grabbing my large table from my trailer, I kept it easy with a simple margherita neopolitan. I had pepperoni, nduja, ham and pineapple but didn’t have the space to get everything out.
I have a feeling at some point I’ll have my generator and kitchen-aide up there trying dough at altitude, heh.
Was hoping to cook on the bypass but the weather wasn’t conducive. Had some dough left over, daughter came over and made a pie.
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Poor dogge want the roni.
"No begging dogs!!!"Quote:
Originally Posted by MakersTeleMark
IME experience messed up pizzas--holes, wadded up, etc--taste just fine. No fun to clean up after though.Quote:
Originally Posted by BobMc
IME messed up pizzas (all of mine) taste just fine. If I threw all my messed up pizzas into the snow I would starve, and attract bears. They are a pain to clean up after though.Quote:
Originally Posted by BobMc
The post you linked to says you need to cut down the finishing nails. How did you cut them?Quote:
Originally Posted by durangobrad
Last night Attachment 368716Attachment 368717
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Your topping distribution befuddles me.