Shrimp and Pancetta on Egg
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Shrimp and Pancetta on Egg
https://www.icmag.com/ic/picture.php...tureid=1506344
https://www.icmag.com/ic/picture.php...tureid=1483891
I used to have a BGE, but I sold it a couple of years ago (we don’t eat meat at home anymore). The Uuni is way better for pizzas, but the BGE wasn’t bad... the hardest part was keeping the indirect heat high enough since you had to open the top a couple of times. Realistically you can’t really get the temp over 600 or so.Quote:
Originally Posted by bodywhomper
Ordered one of those pizza kits, a pan and a cutter. I have a wooden short handle peel and the stone.
Stoked to up my pizza game from doctored up store bought.
well I always say _____ is like sex and Pizza ... even the bad stuff is pretty goodQuote:
Originally Posted by scottyb
pizza is almost never light on the sauce & topping people over load their pizza
I prefer a thin crust pizza myself
I like it all, but growing up in Chicago, & now living near Seattle, (where there isn’t good stuffed pizza), so that’s what I tend to make more often.
https://uploads.tapatalk-cdn.com/201...43fe582409.jpg
Is the bottom of that thinnish and crisp or thick and bready?
Bellingham has a place called fat pie that makes chicago style deep dish (they say, I've never been to Chicago) and I was surprised how much I liked it because I don't like real bready crusts.
It wasn't like that at all. It was kinda buttery and flakey.
That looks like something from Lou Malnatis. Wow!
The crust is between breadlike and buttery/flaky like the way I make it. It's patterned after Giordano's, but isn't too different from Lou Malnatti's. My daughter goes to Bellingham a lot, and I'll have her try fat pie.
Thanks for the response. That's interesting to know. I guess I'll see how it goes for us.Quote:
Originally Posted by smmokan
been watching lots of The Pizza Show on Vice, and decided to try a good neopolitan style tonight at home. Using the below recipe. Dough was made last night, picking up a peel today, stone will go in the oven at 500 for an hour, and dough will get to room temp for 3-4 hours before breaking off a piece. Canned San Marzano's for the sauce, will smash, add a touch of s&p, dried oregano, touch of evoo, and see how it goes. Will report back.
https://www.youtube.com/watch?v=whnvQBhXh3A
BW, I have had my Egg for several years and my experience was diff when dealing with temps and platesetter... I would get my Egg to about 610 degrees and was done in about 5 min... Crust and the pizza doneness was typically spot on...Quote:
Originally Posted by bodywhomper
Before doing any pizzas I would def recommend cleaning the Egg and using new lump... Also, I will not put a pizza on until I get clear smoke and even than the pizza will still have a hint of smoke flavor...
My wife just got me a Lodge cast iron pizza plate and am pretty stoked to give that a try...
Sent from my SM-G955U using TGR Forums mobile app
Thanks for the tips! I'm pretty excited.Quote:
Originally Posted by Undertow
Best tomatoes ever! Home stash.Quote:
Originally Posted by Phall
Attachment 220389
Great looking pizzas all around. I hand toss mine as rolling out the dough should be avoided at all cost.
Tonight we had Mediterranean with caramelized onion, roasted red peppers, artichoke hearts and olives (only one one). The second was a half n half.
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https://uploads.tapatalk-cdn.com/201...114399b6ba.jpg
Crust could have gone a little longer in the oven.
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This thread just made me buy Antimo Caputo 00 Americano flour.
I was just on Amazon looking at dedicated pizza ovens.
and maybe this
https://www.amazon.com/dp/B004FQDWP0...VJCFDJ2G&psc=0
Not due to this thread, but I almost built a big ole wood burning brick oven off the deck last summer just for pizza. The enterprise will not cut deep dish/stuffed pizza, BTW.
I did a quick check and didn't see it mentioned, but I love "American Pie" by Peter Reinhart (I'm a bit of a Reinhart fan).
https://www.amazon.com/dp/B0047DW4KA
His dough recipes are great, and I've had great luck with the grilled pizzas in particular.
my sauce was the best part last night, lightly seasoned crushed san marzanos were on point. couldn't keep the cheese from browning./burning. Using a stone in a 550 deg electric oven. Too hot? Crust was cooked just about perfect but cheese was a touch overdone.
Also, any tips on stretching the dough? I made it two days ago, brought it out of the fridge at 330pm, started to prep at 645, but the dough was not room temp. I think this makes a pretty big difference in getting round pies that aren't super thin in the middle and tearing? Also do you guys let your dough rise before saran wrapping and refridgerating to proof, or do you wrap to proof, fridge, room temp, then rise for 20mins?
I like the chess to brown a little
These seem to get high ratings, what say the collective?
https://www.amazon.com/dp/B00032ELXW...VJCFDJ2G&psc=1
I may replace my condo toaster/convection oven with this, existing one works ok but primarily it is too small to fit even a 12" pie
https://www.amazon.com/dp/B00ESAR0JW...VJCFDJ2G&psc=1
well done padawan...Quote:
Originally Posted by plugboots
The other way I've gotten decent doughs for pizza is part bread flour and part all purpose.
You need to play with some of these recipes depending on where you are and what flour's you use because they all have different hydration rates.
I should really stay out of this thread. #celiac
nummy, nummy.Quote:
Originally Posted by Peruvian
if you're getting papa johns instead of making your own with the same 30 minutes, you're just lazy.
So it sounds like the way to do the dough is to mix and let rise for 2 hrs then 24 hrs in fridge?
Is it ok for the dough I do not use to stay in the fridge longer? Or should one only make as much as one would use?
When I worked in a pizza parlor as a young lad, the dough would be cut into chunks then run thru a roller machine several times to flatten. It then went into a medium or large pan with a wipe of EVOO and a flat on top to stack them on the assembly table for that evening.
Serious eats has a thing about this. The fridge is so the yeast slows down and really works on the sugars. So sure, the dough can stay in there a long time. It looks cool when it’s all pushed against the Saran Wrap. Still gotta get the dough to room temp. Also the rolling machines work well, but change the texture of the dough. Most say for the worse.
Sacrilege - that place should be burned to the ground.Quote:
Originally Posted by scottyb
Quote:
Originally Posted by scottyb
Sounds likeQuote:
Originally Posted by Peruvian
http://www.gohebervalley.com/media/p...08-550x366.jpg
Wife left the left over dough in the fridge for like 4 days, then eventually just froze it. She thawed it in the fridge and made a second pie and it was not really different from the first use. YMMV.Quote:
Originally Posted by scottyb
Nope, locally owned and independent, George was a big Greek dood who you did not want to piss off. When he made the dough it was with one of those giant Hobart mixers with the hook that looked like it would rip yer arm out of its socket. The dough was bigger than a large laundry basket and we had to get it from the mixing bowl into a hudge plastic storage bin and drag it into the walkin.Quote:
Originally Posted by Vt-Freeheel
When it was time to process the dough he would bring it out and cut off hunks while feeding it back a forth thru the roller machine which also would absolutely crush anything that that got close to it. If we did it we were supposed to weigh each hunk to get the proper size but George had done it so many times that he hardly looked at it while wielding the razor sharp blade that cut the dough like a hot knife thru butter.
As the rolled doughs came out of the crushing machine one of us would lightly grease the pans and bring it in range for George to smack it into then a flat would cover it and the next pan forming a tall stack. The rest of the afternoon the doughs would sit inside their individual cells rising a bit more and awaiting the chance to become some ones meal later that evening.
There were many other chores like going to the local butcher shop to pick up the meats or prepping the sub fixings or setting up the old film projector to watch a selection of Georges extensive collection of super 8 porn flicks one of which was a grainy sequence of Linda Lovelace and a great dane. Phun times.
Prep is done. Stone is hot. Pizza Time!
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As stated elsewhere, a day or two in the fridge after a good rise does make positive changes to the dough...Quote:
Originally Posted by scottyb
pizza stoke is strong with this one
Nice looking pies cruiser
Picked up some 00 caputos flour and tried again last night. Finally figured out the whole process and got the best dough to date yet. Excited to do some more stretching and pie making, and have a steel on the way. This one comes off just a standard cheap pizza pan in a 550 oven, did not preheat the pan, as I didn't want to warp it. More to come this weekend. Same sauce as prior recipe, but upgraded to Buffalo Moz.
Need to stretch a bit more to thin out the areas nearer the crust, but exited to progress in my pizza journey.
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I have an aluminum pie pan like that one, I love it.Quote:
Originally Posted by scottyb
I have found toaster ovens don't do well for crisping and they don't hold temps well over 400*. I use our main oven, sorta convection, it has a fan.