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BraveUlysses posted:I want one so drat bad, any chance of setting up another group buy? Seconding.
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Mar 30, 2016 16:34
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tonedef131 posted:I don't know very much about the fatigue cycles of these stones, but I've been down that road and they ALWAYS crack after a few years. I finally went the steel route. For the price of a purpose made baking stone you should be able to get a plate from your local Metal Supermarkets or the like. They can usually plasma cut up to 1/2" on the spot and the beauty is you can select the dimensions to suit your needs. When I made mine I went 18x15 because that was small enough to fit in my oven but big enough to straddle all 4 of my burners when using it as a griddle. BraveUlysses posted:I want one so drat bad, any chance of setting up another group buy? Holy poo poo that is beautiful. How much did it end up costing for each one? Regardless, I am also in for a group buy. Do you have to preheat it for a while or is it good to go after 5-10 mins like a cast iron griddle?
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Mar 30, 2016 16:46
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dead lettuce posted:Holy poo poo that is beautiful. How much did it end up costing for each one? It is almost 40lbs of high carbon steel, so yeah it takes a while to heat up. I seasoned mine on my gas grill, which normally tops out at 550 degrees, and it took an hour or so to reach equilibrium.
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Mar 30, 2016 17:42
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I'd also be interested in a group buy.
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Mar 30, 2016 18:13
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Flash Gordon Ramsay posted:To join sauce chat, I use canned crushed tomatoes. Dump them into a mesh strainer and stir until a good amount of liquid had drained off and the thickness is where I want it. Then I add seasonings (oregano, crushed red pepper, S&P, basil) and microwave it for a couple minutes just to infuse the flavors throughout the sauce. I also sauce my pizzas very lightly. That seems to be where most people go wrong, they put way too much sauce on. You'd be amazed how good pizza is without any sauce. My mother is allergic to tomatoes so that's how I got used to it. Cut through the illusion, admit you're eating fancy cheese on toast and learn to love the sauceless pizza.
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Mar 31, 2016 12:04
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I made a batch of those because I wanted one and figured while I was set up a few friends might want one at cost as well. I don't plan on doing another run because it's too time consuming to do unless I'm profiting, and I feel weird about that because I pretty obviously stole the idea from Baking Steel. They also weight over 36lbs which would probably make non-local sales prohibitively expensive due to shipping. That said if anyone has access to a Haas, I'm happy to send you the program.
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Mar 31, 2016 13:33
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I would gladly pay enough for it and ok if you profit from it, but I understand if you're not up for doing it again.
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Mar 31, 2016 16:02
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BraveUlysses posted:I would gladly pay enough for it and ok if you profit from it, but I understand if you're not up for doing it again. I would also be interested if this happens again.
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Mar 31, 2016 22:09
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Jedit posted:You'd be amazed how good pizza is without any sauce. My mother is allergic to tomatoes so that's how I got used to it. Cut through the illusion, admit you're eating fancy cheese on toast and learn to love the sauceless pizza. This sounds like a nightmare. For a lot of my favorite pizza places, the sauce is the best part.
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Mar 31, 2016 23:09
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roasted or confit garlic blended/emulsifed with olive oil makes a really good base if you dont want red sauce
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Apr 1, 2016 00:35
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double decker pie cheesy garlic bread pizza topped with a pepperoni pizza 
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Apr 2, 2016 04:50
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blacquethoven posted:double decker pie I feel like I should be disgusted by how much I want to eat that, but I still really want to eat that.
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Apr 2, 2016 16:50
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Bear with me, trial posting a pizza pic: 
bartlebee fucked around with this message at 22:34 on Apr 2, 2016 |
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Apr 2, 2016 16:52
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If that breaks tables or doesn't show up, somebody embarrass me and tell me what I did wrong with the tagging. I've never posted pics to GWS before, but I've got two years worth of pizzas I've never shared.
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Apr 2, 2016 16:56
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Add .jpg to the link
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Apr 2, 2016 17:04
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Thanks, Brother in Pizza.
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Apr 2, 2016 17:11
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bartlebee posted:If that breaks tables or doesn't show up, somebody embarrass me and tell me what I did wrong with the tagging. I've never posted pics to GWS before, but I've got two years worth of pizzas I've never shared. use [timg] as opposed to [img]
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Apr 2, 2016 19:48
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Thai pizza, used leftover peanut sauce and leftover pork satay meat. Kenji's NY dough. Fuckin awesome.
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Apr 4, 2016 17:29
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tonights feature roasted garlic emulsion, fresh mozz, spanish chorizo, sausage, spinach, manchego, chile infused honey 
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Apr 5, 2016 03:18
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How did you get your pizza so nicely shaped with the outer crust so consistent and well sized? Mine tend to puff up and take up like a third of the drat slice
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Apr 5, 2016 03:20
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i just take my middle 3 fingers and make a well about 1/2 inch in from the outer crust all the way around, then put my palm in the middle of the dough with my fingers in the well and extend my fingers to stretch it out a bit more. sorry if thats a confusing explanation ill try to take a video tomorrow maybe. heres what they look like after being stretched though
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Apr 5, 2016 03:51
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What the gently caress that's so perfect looking!!! !!!!!
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Apr 5, 2016 13:51
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Goddamn it, my dough has never looked so perfectly formed. Still good eatin', though.
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Apr 5, 2016 21:49
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well i didnt make a video but heres a crappy pictorial on starting a dough. not pictured is the part where i actually stretch it, but you pretty much just put the crust over your knuckles on both hands and move your hands outward, then rotate the dough 1/3 of the way and repeat until you have a pizza     
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Apr 6, 2016 02:10
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blacquethoven posted:tonights feature gonna tell us how2make that bake? looks good
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Apr 23, 2016 12:44
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Anyone want to help me reverse engineer this guy? This is the local "best pizza in the world" joint around me (Suburb of Pittsburgh). It has been my favorite plain cheese pizza joint since I was a child except now I live an hour away and have been trying my hand at getting something close. The place is an old school Italian family run pizzeria. I hope this isn't too vague but I want to learn more about simplistic pizza making. 1) The sauce - This stuff is smooth as silk and pretty drat watery (but i actually like that kind of stuff). It may just be plum tomatoes and salt but if it is they have to be running it through a food mill or blending it for a week because there isn't a seed, speck of seasoning or square millimeter of skin to be found. Cretans have said it tastes like tomato soup. 2) The cheese - This is the big one for me, I know its mozzarella but I can't find anything close to it, its salty as all hell and puts down an Exxon Valdez level of oil but hot drat is it amazing. 3) The crust - I am pretty sure its just some family recipe Italian bread dough. I found this picture on google but the next time I go i am going to take better pictures. The guys at this place know me by name and I should just ask them for bags of raw ingredients but I think they know they have something special and may not be keen on that idea.
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Apr 25, 2016 23:40
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as bad as it is for #1 it may just be watered down paste with salt or crushed tomatoes with seasoning 2) Nothing special, garlic salt sprinkled on top (i swear thats the secret to my childhood fav pizza spot) but a good bit of it (cheese). 3) generic dough with EVOO i.e. kenji's NY dough.
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Apr 25, 2016 23:49
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Doesn't provolone get some use on pizza out that way?
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Apr 26, 2016 03:21
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Veritek83 posted:Doesn't provolone get some use on pizza out that way? That's Provel, and further west IIRC.
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Apr 26, 2016 03:24
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toplitzin posted:That's CENSORED, and further west IIRC. We do not name that abomination here, from henceforth that is "The cheese like object that shall not be named".
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Apr 26, 2016 16:10
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blacquethoven posted:well i didnt make a video but heres a crappy pictorial on starting a dough. That looks like tons of flour, doesn't the bottom just get like covered in flour and then not crisp up or whatever? Maybe I'll take a video of me trying to do a dough sometime and upload it and maybe someone can tell me how I'm loving up I'm gonna try to do one today where I don't refrigerate it overnight, I know you're supposed to but I feel like letting it get that cold is a big part of why I can never get them to stretch properly or whatever My problem is like I feel like whenever I eat pizza from restaurants the like inside of the dough always seems a lot like lighter and sort of softer than mine, but if I increase the hydration in mine it's too sticky to stretch without sticking to my hands or the counter or whatever without tons of flour and that creates its own problems Stefan Prodan fucked around with this message at 20:18 on Apr 27, 2016 |
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Apr 27, 2016 20:15
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Stefan Prodan posted:I'm gonna try to do one today where I don't refrigerate it overnight, I know you're supposed to but I feel like letting it get that cold is a big part of why I can never get them to stretch properly or whatever Refrigerate overnight, then take it out 30 minutes before you want to stretch it to let it warm up. It makes a huge difference in my experience, based on the times I forget to take it out of the fridge ahead of time. Also, re: flour on the bottom: the superior anti-sticking agent is semolina flour, in my experience at least. I'm hardly an expert, but it works a drat sight better than normal flour or nothing at all.
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Apr 28, 2016 01:44
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I actually did one today where I didn't refrigerate at all (just let it rise for 2 hours, punched down, 1 more hour rise then use) and it was great and a lot easier to stretch although it stretched a little TOO much in the middle and I basically gave up and used a rolling pin again, but it came out great! I think maybe I wasn't taking it out of the fridge early enough before. I usually take it out an hour or two before I want to use it but it's usually still cold for some reason, so maybe I need to take it out even earlier or something.
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Apr 28, 2016 02:15
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Stefan Prodan posted:I actually did one today where I didn't refrigerate at all (just let it rise for 2 hours, punched down, 1 more hour rise then use) and it was great and a lot easier to stretch although it stretched a little TOO much in the middle and I basically gave up and used a rolling pin again, but it came out great! Keeping it near the oven while it pre-heats helps. I usually get mine out of the fridge when I turn the oven on- preheat to 550 and then let it sit for an hour.
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Apr 28, 2016 02:19
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That's a good idea although I got one of those Sur La Table thingies so I don't really have to preheat much anymore, since it has heating elements on the top and bottom it gets pretty super hot in like 10 mins Really happy with gettin that based on this thread's rec, it made a pizza today in like 3 mins compared to the 8-10 from my 500 degree oven
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Apr 28, 2016 02:58
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cr0y posted:Anyone want to help me reverse engineer this guy? Looks like Fiori's.
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May 3, 2016 22:26
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Pizza in the desert! Sourdough margherita with buffalo mozz. Had a small amount of toppings to try out - prosciutto, pancetta, sun-dried tomatoes (homemade by a friend), pesto, balsamic reduction glaze. Cranked out about a dozen pizzas and the group went through a couple cases of beer and a half dozen bottles of wine. Good party.   You better believe I wear the sunhat out there. 
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May 14, 2016 21:34
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 That's some good looking pizza and looks like a good time
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May 14, 2016 23:50
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That looks so good!!!!
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May 15, 2016 00:00
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I think I've dialed in the broiler game with our electric oven. Salami, mushrooms, basil and green onion on a 5 cheese blend.
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May 23, 2016 03:59
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