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!
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!
Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
Cletus: Duly noted.
Before and after
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Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
Cletus: Duly noted.
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.
Mmmmmmmm
I need to make dough.
Last edited by SB; 05-23-2020 at 07:54 AM.
watch out for snakes
Grill has been great... finishing under a broiler
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formerly an ambassador for a few others, but the ski industry is... interesting.
Fukt: a very small amount of snow.
Very nice
watch out for snakes
Fuck off Scotty, you fucking cunt
crab in my shoe mouth
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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Last edited by puregravity; 06-29-2020 at 06:46 AM.
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.
Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
Cletus: Duly noted.
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!
Saliva tsunami initiated.
We eat too much pizza.
Heirloom yellow & red tomatoes, fresh mozz, and bruised basil over red sauce.
This one tasted better than it looked. Caramelized onions, blue cheese, red sauce, and grated mozz. then half broccoli and half local arugula.
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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