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Splinter posted:At $3 you can't really go wrong. You're absolutely right. Expectations suitably adjusted and off I go!
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Mar 27, 2019 19:15
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ogopogo posted:The brief window of time where the weather is perfect in Vegas means as many backyard pizzas as possible. Hot drat. Sourdough is definitely my next project. What starter are you using, and who's instructions have you been following? Also, what kind of cheese are you using? How are you spreading it on the pies? I love that melting pattern. forbidden dialectics fucked around with this message at 07:11 on Mar 31, 2019 |
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Mar 31, 2019 07:08
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Heners_UK posted:You're absolutely right. Expectations suitably adjusted and off I go! $3.14, I get it!
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Apr 3, 2019 03:51
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Mikey Purp posted:$3.14, I get it! It's a play store purchase, I've bought homes with less consideration and handwringing
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Apr 5, 2019 05:00
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forbidden dialectics posted:Hot drat. Sourdough is definitely my next project. What starter are you using, and who's instructions have you been following? Thank you! My sourdough is a family starter we've had for a little over 120 years! It's just a simple feed of flour and water for my guy  I've been trying out different brands and styles of mozzarella, both pre-shredded and block which I shred myself. Just learning how different cheese and styles of pizzas work. For me, cheese is kind of a less is more thing, rather than smothering the whole pie in a thick layer I like to just keep the spread uneven and not as heavy on the amount. Again, depends on the style of pie you want to make and what you like! Here's a pepperoni and half pickled red onion from the other night - 
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Apr 5, 2019 05:40
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Heners_UK posted:It's a play store purchase, I've bought homes with less consideration and handwringing Nah what I meant is that $3.14 = pi. Like pie...like pizza pie. Get it?! It's funny!
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Apr 5, 2019 07:51
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My first real attempt at home pizza. Just basic cheese pizzas to learn the process. Recipe from the great Pizza Camp book. Crust was a bit thicker than I was going for on my first try, still delicious.   Second try was better, not quite as thin as I like but I know it takes practice.   I have a feeling I'm going to enjoy practicing!
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Apr 23, 2019 03:30
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drat, were those done in an oven?
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Apr 23, 2019 11:23
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VERTiG0 posted:drat, were those done in an oven? Yep, just the crappy oven in my apartment. Preheated stone at 550 for about an hour on the bottom rack. Baked them for about 4 minutes before turning the broiler on for 6-7 minutes more.
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Apr 23, 2019 12:04
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llibja posted:My first real attempt at home pizza. Just basic cheese pizzas to learn the process. Recipe from the great Pizza Camp book. Obviously a bit much char on top from the broiler but goddamn son that's a beautiful pie. If I had the picture readily available my first pie became an accidental calzone because I botched the peel and it was flavorless because I didn't salt enough. This is leagues better than what I made.
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Apr 24, 2019 02:22
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Yeah, props. It took me like half a dozen attempts just to get mine relatively circular and to not gently caress up the launch.
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Apr 24, 2019 02:54
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So I’m looking at the Pizza Bible master dough recipe, and it says”The Pizza Bible” posted:Ingredients ... and I’m wondering where the gently caress to get any of these flours in a non-ridiculous quantity? No stores in my area sell them, and everything I’m seeing on Amazon is big bags repackaged into smaller bags by random assholes, which is sketchy as gently caress.
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Apr 26, 2019 23:23
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I. M. Gei posted:So I’m looking at the Pizza Bible master dough recipe, and it says The standard King Arthur Unbleached Bread Flour from the grocery store will work just as well, they advertise it as 12.7% protein so it’s pretty much as good as you’ll get without buying 50lb bags.
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Apr 26, 2019 23:39
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I. M. Gei posted:So I’m looking at the Pizza Bible master dough recipe, and it says I’ve gotten some from https://www.bakersauthority.com In repackaged 5 pound bags. You can also get three pound bags of King Arthur sir Lancelot directly from king Arthur’s website. I honestly don’t notice a whole lot of difference between those and the King Arthur bread flour though.
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Apr 27, 2019 00:19
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What about a good (preferably cheap) scale that measures in the hundredths of grams? I have a KD-8000 already, and I love it, but it only measures in whole grams.
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Apr 27, 2019 02:30
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I. M. Gei posted:What about a good (preferably cheap) scale that measures in the hundredths of grams? I have a KD-8000 already, and I love it, but it only measures in whole grams. ITS FOR MY HYDROPONIC TOMATO BUSINESS.
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Apr 27, 2019 02:36
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I. M. Gei posted:... and I’m wondering where the gently caress to get any of these flours in a non-ridiculous quantity? No stores in my area sell them, and everything I’m seeing on Amazon is big bags repackaged into smaller bags by random assholes, which is sketchy as gently caress. Alternately, if there is a higher end grocery store near you that still won't order any on the list, you can get data sheets from at least King Arthur and compare with what they have--especially if they have a bakery department. You will probably have to talk to somebody over the phone during a time of day of their specific shift. Important considerations IIRC are ash content, gluten, and roughly which season of wheat used (summer vs. winter). You may get one not on that list that functionally is compatible. Or you might get two kinds and blend them with a boost of gluten or something.
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Apr 27, 2019 05:16
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$20 discount on Original Baking Steels EDIT: Fuckup Rooted Vegetable fucked around with this message at 22:05 on Apr 29, 2019 |
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Apr 29, 2019 21:05
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$20 OFF original price of baking steels. Hey we’re $89, now they are $69. These are 1/4” thick.
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Apr 29, 2019 21:11
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From a few days ago. Never underestimate a good Chorizo. Ask your butcher/deli to slice it really fine and it'll come through excellently.
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Apr 30, 2019 22:15
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Scrimped on the cheez
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Apr 30, 2019 22:43
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I’m having a horrible time with pepperoni on my pizza. If I grab a stick of it it’s really small in diameter and I don’t slice it thin enough. I’ve tried putting it in paper towels and microwaving it but then it gets too crispy and burnt if I add it at the beginning of the cook. It’s like I’d have to throw it on at the end of the cook. Any suggestions in what pepperoni to buy or cooking method? I do NY style mostly.
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Apr 30, 2019 23:07
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nwin posted:I’m having a horrible time with pepperoni on my pizza. If I grab a stick of it it’s really small in diameter and I don’t slice it thin enough. When I slice a full stick of pepperoni for a pizza, I use a mandoline to get it thinner and more even. It's kind of awkward but I just eat any mistakes. Out off curiosity, are you aiming for the kind of pepperoni that stays flat, or the kind that curls into a cup? I think for the curl, you need to combine a natural casing (that contracts when cooked) with the right proportion of diamater and thickness to achieve desired 'cuppiness'. I think you can even buy it pre-sliced, but I've never tried.
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Apr 30, 2019 23:33
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plester1 posted:When I slice a full stick of pepperoni for a pizza, I use a mandoline to get it thinner and more even. It's kind of awkward but I just eat any mistakes. I’d like the flat pepperoni. Right now with the stick of boar’s head, it always cups.
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May 1, 2019 00:36
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nwin posted:I’d like the flat pepperoni. Right now with the stick of boar’s head, it always cups. Boar's head is a natural casing pepperoni and it's always gonna do the little cup thing (That's why it's great! that's the one I always go with, fwiw). Most of the pre sliced ones won't naturally curl up, vs the stick pepperonis which almost will guaranteed. SE has a pep taste test from way back that might be good: https://slice.seriouseats.com/2012/09/taste-tests-sliced-pepperoni.html (and stick version: https://slice.seriouseats.com/2013/01/taste-test-pepperoni-sticks.html )
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May 1, 2019 01:08
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nwin posted:I’d like the flat pepperoni. Right now with the stick of boar’s head, it always cups. Yeah, that means you gotta get something without a natural casing, which is usually the cheap presliced stuff. For NY style you can really go either way, but the little grease cups are definitely trendy: https://ny.eater.com/2019/2/8/18214007/roni-cup-and-char-pepperoni-pizza-nyc-trend-instagram-ace-endico-ezzo-restaurants
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May 1, 2019 03:34
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You could also put the pepperoni under the cheese. The pizza place by my apt. does this and I think it's idiotic, but hey, they're still in business.
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May 1, 2019 12:11
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Human Tornada posted:You could also put the pepperoni under the cheese. My fiancee does this. She's wrong, but it works. Sometimes, just sometimes, I might do a light layer of cheese on top to keep everything together.
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May 1, 2019 18:46
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I've done under cheese when I want a sheet of pepperoni.
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May 1, 2019 18:54
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If you don’t want the pepperoni to cup, why not just cut a slit halfway across the circle like I do with fried bologna?
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May 1, 2019 21:27
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Pretty sure the cupping is from the casing contracting, so just score the edges in several places, preferable before you slice the pepperoni so you're not doing it on each piece. Same thing works on ribeyes and pork chops, just score the fat band vertically in a few spots. Although I wouldn't put those on your pizza.
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May 1, 2019 21:30
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Flash Gordon Ramsay posted:Pretty sure the cupping is from the casing contracting, so just score the edges in several places, preferable before you slice the pepperoni so you're not doing it on each piece. This is basically exactly what I said, except yeah doing it on the whole stick instead of individual pieces is way smarter.
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May 1, 2019 21:35
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Flash Gordon Ramsay posted:Pretty sure the cupping is from the casing contracting, so just score the edges in several places, preferable before you slice the pepperoni so you're not doing it on each piece. Good call-I’ll try that next time.
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May 1, 2019 22:26
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Flash Gordon Ramsay posted:Same thing works on ribeyes and pork chops, just score the fat band vertically in a few spots. Although I wouldn't put those on your pizza. Ooooh some rare ribeye or flank steak, cooked separately and added to the pizza after cooking sounds tasty.
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May 2, 2019 13:38
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You can get a good sear on some steak in a brick oven. Just let the coals soak into the bricks towards the front for a bit, push them back with a hoe, puff away the ash with a pipe, and let er' rip.
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May 2, 2019 16:59
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Making the Pizza Bible New Haven clam pizza on my Big Green Egg tomorrow Got my dough in the fridge Gonna be a good day 
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May 4, 2019 01:52
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 Margherita pizza - Kenji's NY style dough after a 3-day cold ferment, baked at 550 on a stone.  Same pizza with torn basil.  Alfredo base, castelvetrano olives, shallots, prosciutto, grated pecorino. Best homemade pizzas yet.
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May 6, 2019 13:50
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The Midniter posted:
Holy gently caress.
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May 6, 2019 20:28
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big and beautiful  sourdough cheese and pepperoni.  
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May 7, 2019 21:02
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ogopogo posted:big and beautiful God drat, beautiful. The bottom one especially reminds me of a classic New Haven pie from Pepe's or Sally's. Man I miss New England
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May 14, 2019 01:32
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