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That's a good lookin pie and I would eat it. Just about to toss these deep bois in 
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Feb 15, 2022 00:54
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Upgrade posted:
gently caress that looks tasty. I can feel the slight crisp with the chewiness from here
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Feb 15, 2022 00:56
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 Hell yeah.
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Feb 15, 2022 02:07
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Upgrade posted:Kind of a hybrid Detroit/NY
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Feb 15, 2022 02:19
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sometimes i try making sfincione with my detroit pans--bottom being whatever sheep's milk cheese i can get my hands on, and then a layer of tomato sauce with anchovy and onion melted in, and topped with panko   i worry about having sauce going literally right up to the edges, though, and if that might damage the pans
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Feb 15, 2022 03:05
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Hello fellow pizza friends! Been a while since I shared a pie here. I got fed up continuously breaking pizza stones, so I shifted to cast iron pies and got decent at those. Then, after making far too many, I just stopped making pizza altogether for a while as I didn’t want to pony up for a steel. I got a steel this week. I’m an absolute moron for not getting one sooner. Ordered a 16” x 16” steel that is 3/8” thick from Cooking Steels on Amazon. Pie #1 was a tomato and mozz pie with crumbled sausage. Whole peeled tomatoes very lightly blended, and Polly-O string cheese chopped into small dime size discs (only low-moisture mozz I could find). Dough came from a reliable place by my apartment, which was much smaller than usual and only got to about 10”   Crust was unlike anything I’ve ever made at home before. Pie #2 was same as the first but with half sausage and I massaged out the dough to make a wider diameter pie maybe 12”   These pale in comparison to most all of the pies that get posted in here (poo poo phone pics don't help), but I’m pumped about this new pizza steel and can’t wait to get better. Next step is making dough at home and getting consistent at that  Thanks for coming to my Ted Talk.
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Feb 17, 2022 03:04
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GramCracker posted:These pale in comparison to most all of the pies that get posted in here (poo poo phone pics don't help), but I’m pumped about this new pizza steel and can’t wait to get better. Next step is making dough at home and getting consistent at that Don't joke, that's a good pie and I would easily destroy that. Could it be closer to platonic, sure, but who cares if it tastes good. The steel in my oven has made such an intense difference compared to a stone and I never want to go back. The thing it does to the crust when properly heated is great. If you have a gas range they make a great surface for pancakes too.
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Feb 17, 2022 03:24
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Welcome to the pizza steel club
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Feb 17, 2022 14:04
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Welp now I'm thinking going from stone to steel might be a more reasonable step than stone to ooni. edit aaaaaaand ordered a Speed Steel XL. bees x1000 fucked around with this message at 15:06 on Feb 17, 2022 |
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Feb 17, 2022 14:43
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bees x1000 posted:Welp now I'm thinking going from stone to steel might be a more reasonable step than stone to ooni. You guessed right. I would get an ooni if i owned a house and had a backyard, but first I'd get a grill, then smoker, then a trampoline, then a greenhouse. A pizza oven would be last priority. Also I think this bears repeating every few dozen pages: if you have an oven with a broiler compartment / bottom heating element, finish you are pies there for a couple seconds. Don't know why it took me that long to realize this
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Feb 17, 2022 16:24
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Some recent pizzas, I have only been doing this a couple months but I am enjoying myself: I switched to a poolish-based dough which is definitely more challenging but has been giving better results.  I have the Koda 16, I usually make 12" pizzas but I like the extra room and I got it just before the price increase.   My family usually just wants a basic pepperoni, which is fine with me. I have tried some other toppings as well but this is the basic that I make weekly.  Getting some decent crumb, still needs work to be more consistent but there are some good ones in there:  Loving this hobby so far. 
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Feb 17, 2022 16:30
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Be wary the slippery, delicious slope of slowly getting your oven game better. I started with the home oven and broiler, then snipping the heating cycle wire to access the oven while it was even hotter. Then I got a stone. Then a steel. After that I used a https://www.kettlepizza.com/ for a while, which I modified quite heavily so it could get even hotter. Followed by the three increasing sizes of the Pizza Party ovens. Then you're going to get a hair brained dream to open a pizza restaurant (don't do this!). Just two weeks ago we ordered this loving thing...https://fierogroup.com/wp-content/uploads/unnamed-file.PDF/Oven-Spec-Sheets/Pavesi/RPM120Wood.pdf for our pizzeria we're opening in a few months. This was over about a 10 year period - hell most of this thread chronicles my early pizzas. Listen, I said it was a slippery, delicious slope... Edit: ^^^^Those are some great looking pizzas my dude ogopogo fucked around with this message at 16:38 on Feb 17, 2022 |
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Feb 17, 2022 16:36
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Ishamael posted:Some recent pizzas, I have only been doing this a couple months but I am enjoying myself: Looks DANK!
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Feb 17, 2022 17:52
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Ishamael posted:Loving this hobby so far. This looks awesome! What did you do for the cheese here? Fresh mozz and something else?
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Feb 17, 2022 20:12
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GramCracker posted:Hello fellow pizza friends! Been a while since I shared a pie here. I got fed up continuously breaking pizza stones, so I shifted to cast iron pies and got decent at those. Then, after making far too many, I just stopped making pizza altogether for a while as I didn’t want to pony up for a steel. When I was doing 550 with the steel the bottoms of my pizzas were actually getting burned so I turned it down to like 500 or 525 but I've never had em come out super dark like that on top
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Feb 17, 2022 21:07
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GramCracker posted:This looks awesome! What did you do for the cheese here? Fresh mozz and something else? Thanks! Yeah I put down a small base of shredded mozzarella, then topped with fresh mozz and some grated parm. LifeSunDeath posted:Looks DANK! THANKs!
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Feb 17, 2022 23:31
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ogopogo posted:Then you're going to get a hair brained dream to open a pizza restaurant (don't do this!). it's too late man I've already been vaguely wondering what it would take to run a pizza cart at the local ballpark
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Feb 17, 2022 23:41
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Stefan Prodan posted:drat that's a nice dark top on that without burning the bottom, what temp was that at? Have you tried pre-heating the steel at a lower temp and then turning it up before putting the pizza in?
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Feb 17, 2022 23:44
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Stefan Prodan posted:drat that's a nice dark top on that without burning the bottom, what temp was that at? I think the most important thing is pre heating the oven at high temp and then when you go to put the pie in, fire up the broiler instead. Then you just have to find which rack works best to balance the top and bottom cooking.
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Feb 18, 2022 00:13
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Jerry Manderbilt posted:sometimes i try making sfincione with my detroit pans--bottom being whatever sheep's milk cheese i can get my hands on, and then a layer of tomato sauce with anchovy and onion melted in, and topped with panko I had never heard of this before, so I looked it up. It sounds really interesting!
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Feb 18, 2022 03:01
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Stefan Prodan posted:drat that's a nice dark top on that without burning the bottom, what temp was that at? Gwaihir posted:I think the most important thing is pre heating the oven at high temp and then when you go to put the pie in, fire up the broiler instead. Then you just have to find which rack works best to balance the top and bottom cooking. Yeah, there's definitely an art to working with the idiosyncrasies of your oven. If you've got a laser thermometer, you can temp it at various points to see where the heat goes. In my last house, my steel on the bottom rack would temp at 650 when the thermostat was set at 550. In this house, I'm lucky to get 525 on 550. If your heating element is on the bottom and your steel is right on top of it, try moving it one or two racks up if the bottom is burning. But if your bottom crust is burning before you can get enough color on top, the simplest way is to finish it under the broiler for a minute or so.
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Feb 18, 2022 06:35
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Stefan Prodan posted:drat that's a nice dark top on that without burning the bottom, what temp was that at? This was at 550 (the max my oven can do), and the steel was in there baking for 1 hour prior to a pie going in while each pie was in the oven for ~8 minutes each. I'm not totally sure how they came out with that dark/char look on top if I'm honest...beginners luck with the steel?  Ishamael posted:Thanks! Yeah I put down a small base of shredded mozzarella, then topped with fresh mozz and some grated parm. Looks awesome, gonna give this a shot next pizza night
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Feb 18, 2022 15:43
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GramCracker posted:This was at 550 (the max my oven can do), and the steel was in there baking for 1 hour prior to a pie going in while each pie was in the oven for ~8 minutes each. I'm not totally sure how they came out with that dark/char look on top if I'm honest...beginners luck with the steel? Hm yeah 8 minutes is longer than I do mine, I've typically pulled it out after 6 in fear of the crust drying out but maybe I'll give it a shot just leaving it in longer
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Feb 18, 2022 17:35
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Ishamael posted:I had never heard of this before, so I looked it up. It sounds really interesting! it is very good also when i'm not using the detroit pans, i find i have to broil at 550 a bit to darken the top or get those leopard spots, whether it's for pizza or lasagna or what have you; two minutes should be good to that end
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Feb 19, 2022 00:51
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Did a test run for lunch today, heating the stone at 550 then switching to broiler right before the pizza went in. The top darkened nicely after 5 minutes. Definitely going to continue down this path when the steel shows up.
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Feb 19, 2022 04:00
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Can’t beat cold burrata on a pepperoni pizza.  
ogopogo fucked around with this message at 17:19 on Feb 19, 2022 |
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Feb 19, 2022 17:09
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 Its a pie, with two cheeses (mozz and emmental), two toppings (fresh chili and Palermo pepperoni), its been in the fridge for eons, and in the oven just for a blink of the eye. EDIT: directions to actually dry mozz thats not pre-shredded are welcome (i have to dry this poo poo in my fridge)
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Feb 19, 2022 21:56
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Anyone tested the new Effueno 509s yet?
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Feb 19, 2022 22:59
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Tried the new KA 00 pizza flour and it's really good. Used Kenjis NY pizza recipe (4 days of cold fermentation) and these came out great! Very easy to handle dough.  
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Feb 20, 2022 05:21
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Tried doing a pan pizza. I was worried about burning the crust, I will let it go another couple more minutes next time. Half sausage, half "grinder meat" (something like italian beef, I'm not sure what exactly was in it other than beef and peppers) I found in the back of the freezer. Sausage side was fine, grinder meat side was amazing.  
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Feb 20, 2022 19:13
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The more you burn the edge the better it tastes. Blacken it right the hell up. 
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Feb 20, 2022 19:15
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Decided to try making a thicker pizza today, instead of like 3 thin ones. Came out pretty good.
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Feb 21, 2022 00:30
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Steel arrived in time for Sunday pizza and holy crap Hands down the best pizza I've ever made. My wife and I were legitimately blown away. As I was cleaning up, I threw my stone of 5 years in the trash.
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Feb 21, 2022 03:15
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Cranked out 7 pizzas with the Ooni yesterday at a friend's BBQ, which is more than I've done at once before. Forgot to snap some pics of most of them, but here's one, pesto w/ anchovies: Overall it was much less of an ordeal than doing even just 4-5 pies in a conventional oven due to how fast they cook. With the home oven I really had to be prepping the next pie while baking to keep the pies coming at a reasonable pace, while with the Ooni it was more a straightforward & less stress prep > bake > prep > bake workflow. Allowed me to wait until the current pizza was served to see if people were ready for another (after we were 4-5 pies + other BBQ deep), rather than having to anticipate if people would still be hungry while a pie was in the oven. It also wasn't much trouble at all to transport the whole setup: folding table, Koda 12 w/ carrying case, propane, cooler bag w/ dough/sauce/toppings, bag w/ peel and other accessories. Only really 2 loads of stuff to carry. A++ would buy again.
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Feb 21, 2022 04:28
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bees x1000 posted:Steel arrived in time for Sunday pizza and holy crap That's a good lookin pie right there! You had pretty much the same reaction I had, if I still had a stone I would have also immediately thrown mine out.
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Feb 22, 2022 18:51
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There was a going away party for a chef friend of ours so we made a brisket and beef check Barbacoa pizza for her…  Missing the cilantro which was added after the photo, but otherwise it was a loving crazy good pizza.
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Feb 23, 2022 07:11
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pan cheese bread
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Feb 24, 2022 04:21
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Been on a brief hiatus as I was staying with in-laws and didn't have the effeuno to play with. This is the first pie since I'm back. Very satisfying cups but the dough wasn't my usual standard. I've been running the central heating lower since energy prices have poo poo the bed and I didn't compensate the yeast. The upshot was about half the rise I'd normally get during the room temp leavening.
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Feb 26, 2022 20:57
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ogopogo posted:There was a going away party for a chef friend of ours so we made a brisket and beef check Barbacoa pizza for her… how do you always get your pizzas so perfectly round and even thickness even if I roll mine out perfectly round they lose a bit of shape when I jiggle them to make sure they aren't sticking or move them into the oven
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Feb 26, 2022 23:47
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Feb 27, 2022 02:07
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