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I forgot we had this thread! The pizza stone is something I lost in the big break up 6 years ago, and never replaced. So last week I blew 3 bucks on some tiles from Home Depot.  I was trying to reproduce an awesome brick oven pizza that I had in The Village in NYC. From this place: http://www.yelp.com/biz/numero-28-new-york-3 Nice simple pie with a light pan sauce, real buffalo motz and fresh basil. Didn't get the crust thin enough, but otherwise it turned out yummy.
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Nov 30, 2012 15:16
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Senor Tron posted:Does anyone have a good gluten free pizza dough recipe they can share? Gluten-free Pizza crust recipe: http://melomeals.blogspot.com/2010/12/frugan-oh-that-gluten-free-pizza.html It's a thin crust, but it's a good one.
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Dec 23, 2012 15:51
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Iron Lung posted:Anyone have any good recipes for gluten-free dough that don't use eggs? I've used the Bob's Red Mill pre-packaged dough and its not bad, just wondering if there's anything better out there. Should I try to just use some preexisting recipes and sub in GF flour and adjust for hydration etc? Vegan gluten-free pizza dough recipe: http://melomeals.blogspot.com/2010/12/frugan-oh-that-gluten-free-pizza.html Made a "clean out the fridge pizza" the other day, this has broccoli, fresh jalapenos, pickled jalapenos, chipotle-flavored pickled onions, and a various black olives. The cheese was a mix of smoked Gouda, sharp cheddar and Romano. Seen here on my $3.20 Home Depot pizza stone.  The girlfriend introduced me to a new flour that makes great pizza dough: King Arthur White Whole Wheat flour. Made a fantastic crust, you folks should try it sometime. Squashy Nipples fucked around with this message at 01:59 on Apr 5, 2013 |
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Apr 5, 2013 01:57
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I had an interesting pizza failure the other day. Thin crust, baked on tiles in the oven, but the middle part of the crust didn't cook all the way through. I believe I put too many toppings in the middle, including wet things like artichoke hearts. Too much mass, too much moisture, and it didn't cook fast enough.
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Jan 4, 2015 15:12
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Elderbean posted:Newbie here. Yes. Pizza should be baked right on the stone, or right on the rack. That said, I've been tinkering with baking thinner pizzas on a silpat, which in turn goes directly on the rack. Works great. You can use "a bit of flour" to keep it from sticking, but the traditional choice is coarse cornmeal.
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Mar 1, 2015 14:28
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