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I'm sorry about the vandalism but I kinda like the wooden door
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Apr 26, 2024 18:49
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| # ? May 13, 2024 21:28 |
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ogopogo posted:Hell yeah Can't catch the pizza trane. https://www.youtube.com/watch?v=viLBN531QQM
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Apr 27, 2024 00:15
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That person is surely now cursed to burn the roof of their mouth FOREVER~
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Apr 27, 2024 15:40
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I sure hope they’re cursed like that!! Had one of our best days yesterday as the all the pizza lovers came out to support us. Super rad to feel the love! Working on a Sundays Only Sicilian Slice day kinda thing.   
ogopogo fucked around with this message at 18:16 on Apr 27, 2024 |
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Apr 27, 2024 18:04
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bees x1000 posted:I'm sorry about the vandalism but I kinda like the wooden door Hahaha he should switch to tavern-style too to go with the wood.
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Apr 27, 2024 23:13
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Rocko Bonaparte posted:Hahaha he should switch to tavern-style too to go with the wood. Plywood Pizza! We’re def bolting the plywood board to the bathroom wall when the glass comes in. Lots of customers have drawn on it or signed it for us, looks really cool.
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Apr 27, 2024 23:40
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 I tried a different topping combo to my usual pizzas, and I was quite happy with the flavour. Artichoke hearts, marinated tofu, salami, zucchini, onion, capsicum, pineapple, mushroom and topped with a herb aioli. Would do again.
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Apr 27, 2024 23:42
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Finally getting back into using my outdoor oven. I've been testing it with a pizza steel set up as a 1:1 (same dimensions, different material) replacement for the stone, and it works well. A little too well. I preheat the steel on the stovetop while the oven heats up, but by the time everything is assembled and pitched in, the steel is way too hot and I end up blackening the bottom entirely. I feel like this is the right problem to have, cause that means I can just briefly quench it with a basting mop before throwing in the pizza, right?
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Apr 28, 2024 23:40
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I finally tried hot honey the other day and it was delicious. I'd dismissed it as a dumb foodie fad (like truffle oil) but I was very wrong and bought some for myself.
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May 7, 2024 20:51
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HolHorsejob posted:Finally getting back into using my outdoor oven. I've been testing it with a pizza steel set up as a 1:1 (same dimensions, different material) replacement for the stone, and it works well. A little too well. How hot does the oven get? At much more than 500-550ºF a steel is usually going to be detrimental vs a stone deck. Have you tried preheating the steel in the oven itself instead of on the stovetop?
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May 7, 2024 21:07
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honey on pizza is strange but good imo. there's whatever Colorado chain that does it and it's a fine gimmick
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May 7, 2024 23:37
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the altoona cartoona pizza
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May 7, 2024 23:37
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sirbeefalot posted:How hot does the oven get? At much more than 500-550ºF a steel is usually going to be detrimental vs a stone deck. Have you tried preheating the steel in the oven itself instead of on the stovetop? This oven is a pellet fired ooni knockoff. I can get the stone up to 950F but that still won't give me a good browning on the bottom. At 800, the steel scorches the bottom I can heat the steel in the oven, it just takes longer than the stone to get to temp the first time. I thought the scorching was caused by the preheating at first, but it gets up to a similar temp in between pizzas, since I have to give it some time after fueling to get it to burn clean
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May 8, 2024 02:57
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i dig hot honey and it's way easier to make a batch than shell out the crazy prices they want for it i make my own chili crisp oil too hell yeah
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May 9, 2024 06:41
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I made a big batch of Kenji's ragu recipe. First time using lamb in a ragu, and it's transformative, will definitely be doing that again. I had plenty left over after portioning it out so I tossed some on a margerita with fresh chillies: Also having fun with low moisture mozz. I'm wondering if a fresh/low-moisture mix might work better as it lacks that creaminess you get from brined mozz but is texturally more interesting.
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May 13, 2024 10:43
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