Attachment 237767
Sausage,mushroom and black olives.
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Attachment 237767
Sausage,mushroom and black olives.
If you wanna try something different cook your dough.... then add mash potatoes and Jack cheese on top with any kind of meat or chicken already cooked, we use crumbled bacon or venison. Cook a Lil bit till the cheese is melted... and grind away... thank me later.
This thread is really making me want some pizza. The lady friend is a lactard, so that's really cut into my pizza consumption. I need to get a workout in first though, and I'm not dealing with traffic after. Tough fuckin' call.
I need to get on the homemade bandwagon, but that's a tall order for this evening.
Quote:
Originally Posted by Tele 'til You're Smelly
I was tossing pizzas for gene galazo's geejoes pizza when I was 18. Guess I never really focused on where exactly he was from or what was in the dough. Some senior member of the family made it though. Making the dough and pasta was their entire job.
I need to read up on this thread. Thanks!
A Napoli
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Purty!Quote:
Originally Posted by Peruvian
Best Neapolitan style I’ve made yet, after prolly 10 tries.
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I like to put some basil on the sauce under the cheese, then fresh ones on top after baking. Then I toss on plenty of rucola with olive oil and balsamic vinegar on top. Pizza salad! https://uploads.tapatalk-cdn.com/201...0858439576.jpghttps://uploads.tapatalk-cdn.com/201...604fe0393e.jpg
I was going to put arugula on there the same way you did, but I’ve been having so much trouble getting the pizza right, I tried to keep it simple.
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Sausage, carmelized onions, arugula, and fresh mozzarella
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I don't know what you Pizza guys call this type of pie, but it's my take on the amazingness that was Ye Olde Pizza in Calgary (died approx 1982 or 83 I think). I would order the Joint Special.
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bottom layer - sauce (tomato, garlic, oregano), mozza, sauteed mushroom, red onion, bacon.
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top layer - black olive, capicolla (lightly cooked), shrimp (copious amounts), farmers sausage, butcher's sausage, white onion, green pepper
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Final product - extremely edible.
Is all Canadian pizza served on a cracker?Quote:
Originally Posted by garyfromterrace
haha. No, that's more of a function of my lame ass effort making pizza dough. The Ye Olde Pizza was a wonderful and flavorful affair that blistered beautifully. Sort of halfway between a thin crust and a thick crust.Quote:
Originally Posted by Peruvian
Canadian pizza is as varied as our great country (he extorts and snorts at the same time). Most hipster places in Calgary will be thin crust 2 toppings, and always including arugula. Most old school places will be thick crust and have an "Nick's special" with 11 toppings (none of them pineapple). Pineapple on pizza should be punishable by death.
Couple little pies for the kids
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Well, the GF delivered for my birthday last week with an UUNI 3 + accessories. Finally broke it in last night. A bit tricky maintaining and preserving a clean fire and not getting a smoulder out of the pellets, but for the first night it worked great. Game changer! Still working out the dough size/stretching.
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Za on the right is pesto made from basil from the garden, seared duck shot 3 hours before making the pizza sliced thin, mozz and some parm.
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Happy belated birthday, P!
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dammit i'm hungry
Hotness!
Nice, I looked at getting one of those ovens but decided not too.
Glad to see it lives up to the hype.
My pizza stone shattered a couple weeks ago. That's like the 3rd one. No love lost, I couldn't ever get very good results from the stone anyway. It always seemed like the first pizza was ok and after that the crust was limp and soggy. I did a little research and came across the baking steel. There are 5 people in my house so I figured that making 5 different pizzas warranted the big 1/2" thick one, but at $130 it seems a little hard to justify. I made a call to a local metal distributor and for $54 I'm going to pick up a 1/2" thick piece of steel plasma cut to my spec (14" x 16" with a 1" radius at the corner). I figure a little work with the grinding wheel and it will be shiny and ready to season.
So, for those using a baking steel, what are your thoughts? Any tips? Do any of you use a convection oven? Is that better or worse than a conventional oven?
Sausage and mushroom, Willie, our dogs, favorite.Attachment 250722
I'm sorry, I hope this is just a stupid question, but please tell me you didn't cook those on a gas eye????Quote:
Originally Posted by Cruiser
Nah, just use that spot to cool them off cuz I found that cooling them on the cutting board produces a less crispy crust.
Well, I got the steel plate from the steel distributor last week and mixed up some dough on Friday. On Sunday I ground the mill scale off of the plate and cooked our first batch of pizza with the new tools. There's room for improvement but it was definitely a big improvement from my old pizza stone.
Grinding:
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Pizza 1:
https://uploads.tapatalk-cdn.com/201...517323a9f4.jpg
Pizza 3:
https://uploads.tapatalk-cdn.com/201...7647782844.jpg
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Made a bunch of pies but only got a pic of this one cuz the others got snatched up as soon as they came out of the oven.Attachment 252928
No pics but made a nice pie with Italian Sausage, mushrooms, fresh oregano from our garden, and our family dough recipe. It was, ,, , ,, very,,,very nice.
What temps are you guys cooking at? Our oven goes to 550ºF and that's what I usually go to but left the dough slightly thicker this time and it coulda used another few minutes for the crust, but the toppings were totally done. And yeah, I heat the stone before.
I usually go 525* for about 6m on the stone
Damn some nice work in this thread....
I go 550 and use a Lodge cast iron pizza pan that I don't preheat.Quote:
Originally Posted by shredgnar
My dough is usually 18oz that's rolled out to 16" with the end doubled over.
I'm at 7500' and cook my pies for 18 minutes.
Did the above pie at 540F for 20 mins on the middle rack. Toppings of garlic, bacon and mushrooms.
Paired with Scotty Skull Splitter, a Scottish Wee heavy aged with Old Pulteney and medium American oak.
Good beta, I've been rolling my dough lately too, but have heard that it forces all the air out of the crust which can make it a little dense and cracker like. Gonna experiment with a batch soon, one rolled, one tossed. I've got a large Lodge pan too, might experiment with that as well. I don't usually double over the crust.Quote:
Originally Posted by Powder Ho
We are at 9500' so that could affect things. Maybe cooking at a lower temp would cook more thoroughly. Water boils at 194ºF here.
Shrooms have become one of my favorite toppings, but I sauté them first, with some sausage or butter.
I will add that I allow the dough to rise thoroughly, I then gently spread the dough onto my cast iron pan. I then cover it and allow it to rise again for at least an hour. Sometimes I will turn on burner for a few seconds to gently heat the pan while this is on going.
I am of course going for thick crust that is golden brown underneath. So far its been worth the effort.
Been making pizza for a long time, but sometimes have trouble with snap-back when stretching. I always let the dough warm up for a couple hours after cold proofing, but I think it may be because I don't make the dough balls until right before stretching, so it maybe gets overworked at that stage? If that's the case, do you think it matters whether you make the balls before cold proofing, or maybe ok to make the balls when it comes out of the fridge before warming so they can rest already balled up?
We make the dough balls before cold proofing. Then allow them to come to close to room temp before stretching/tossing.
Your "room temp" may not be warm enough. Ideally you want to dough to be at least 75* F before you start stretching: http://www.rumford.com/oven/temperaturepizzadough.pdf
I like Chris Kimball and have several ATK cookbooks, but he doesn't know my kitchen and oven.Quote:
Originally Posted by Dantheman