yeah but i like the personal touch you get with a TGR response ya know? ;)Quote:
Originally Posted by Dantheman
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yeah but i like the personal touch you get with a TGR response ya know? ;)Quote:
Originally Posted by Dantheman
Yup, Mrs C and I usually split the big one and then I make the rest in different configurations for the young'ns. That deep dish dough is mighty filling and it's super easy since there's no kneading required with that long, slow rise.Quote:
Originally Posted by Skidog
Attachment 227483
Cooked pizza all night last Friday for guests. Pan and thin crust. No finished pics. It got ate quickly and the booze was flowing.
Re: cast iron. I know there’s a thread somewhere. But my Lodge stays on the burner at all times. Hands down the most used piece. Bought maybe 10 years ago. Also have some smaller ones that were my maternal grandmothers that are seasoned incredibly well. I love that I have those.
Also, The Pizza Show on Vice/Munchies.Quote:
Originally Posted by k2skier112
and for you vegan/gluten intolerant/cucumber fans
https://www.youtube.com/watch?v=0MpL1KfYEJg
Attachment 228534
Pesto veggie.
Beautiful
Yeah, that's real purty
I put the basil on in the last two minutes tonight. Yum.Quote:
Originally Posted by MakersTeleMark
Attachment 228677
Really nice looking pizza, but why bake the basil?Quote:
Originally Posted by Peruvian
So it’s warm.Quote:
Originally Posted by Powder Ho
Gorgeous pie.
It's like nuking fish.Quote:
Originally Posted by Peruvian
Weber on natural gas. Heat stone 30 minutes if able and get as hot as possible. Corn meal for "ball bearings" to slide the pizza off. 1/4 a couple minutes into cooking. Pies cook in about 4-5 minutes. Scrape off corn meal with grill brush after every pie.
Dough is King Arthur. Like Caputo 00 if I can get it at a reasonable price.
Sriracha bbq sauce, corn, grilled chicken. (I use cheddar now too and 86 the corn)
Attachment 228706
Sauce, Arugula, feta, balsamic
Attachment 228707
basic
Attachment 228708
spicy sausage and basil from garden
Attachment 228709
Nice
What temp are you cooking at? I cooking on a Big Green Egg and still haven’t figured out the optimum temp. I like the way that crust seems to bubble.Quote:
Originally Posted by Peruvian
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Interested in your methods on garden sausage. Seems like a game changerQuote:
Originally Posted by AmmergauerTele
Sausage from a local butcher. Lots of basil from the garden. I'm still an amateur. Thread fired me up to order San Marzanos on Amazon today.
Very nice sausage pizza.Quote:
Originally Posted by scottyb
I cook at 500 auto-convention in my oven.Quote:
Originally Posted by jerlane
More importantly is how you treat the crust. Let it come close to room temp after overnight proofing in the fridge. Then I hand toss it (never use a rolling pin). Don’t overwork it or you will knock all the air out.
Cool, thanks. I've done 500 last couple cooks and it seems like a good temp. I think I need to use warmer water with my dough. I forgot to do that last time and it may have affected the rise.
I'm liking the "00" flour and San Marzano tomatoes so far. Lot's of good info in this thread!
Gonna be good eating tonight!
Attachment 229059
I will preheat my cast iron pizza pan on the stove top with my dough in a ss bowl on top warming from the fridge. Then spead it on the pan and let it rise a bit more before topping and then in the oven at 550F.
Results have been stellar.
A thing of beauty. What happened to the other four?Quote:
Originally Posted by Cruiser
anyone got a tried & true neapolitan style dough recipe for a conventional oven?
Man, the kids crushed the others before I could even snap a pic.Quote:
Originally Posted by Powder Ho
I start em on high heat on the stove until their sizzling and a few wisps of smoke start to come up around the edges of the crust. Then they go onto the lower rack of a 525* oven for like 9 minutes until the cheese starts to brown on top. You can hear a crunch when you bite in but then the inside is chewy and tender. Damn, just typing that is making me hungry.
All of the ones I have posted have been this recipe.Quote:
Originally Posted by esseff
https://www.fornobravo.com/pizza-ove...e/pizza-dough/
I have added and slightly changed it adding slightly more salt or a little sugar, results have been quite good. 550 electric oven, pizza steel in from starting the preheat.
I've done this one many times, it comes out stellar. It's known as the "skillet broiler method" by some folks.Quote:
Originally Posted by esseff
https://www.seriouseats.com/recipes/...en-recipe.html
Was that the Serious Eats deep dish recipe? That's my go to for deep dish. Truly fool proof.Quote:
Originally Posted by Cruiser
Thanks. I'll try it but swap out 00 for AP or bread flour. My understanding was 00 flours work best at 900 degrees, not at 500 degrees. I think high-gluten, high-protein flour cooks better in conventional ovens.
Quote:
Originally Posted by Phall
Quote:
Originally Posted by Pegleg
Scroll down below the recipe in Pegleg's link to the discussion of different flours. Caputo 00 is high-protein flour.Quote:
Originally Posted by esseff
Yup, and so easy too. I assemble the dough before bed then I pop it in the pans in the morning before work so that it's ready to rock and roll as soon as I get home.Quote:
Originally Posted by Powder Ho
I did another recipe with AP and the one above blew it out of the water. Also, letting it warm to room temp before stretching by hand, and a few days ferment in the fridge were key.Quote:
Originally Posted by esseff
Drool
Before and after
Attachment 237692Attachment 237693
that’s what’s up