Romancing the [Pizza] Stone

The Something Awful Forums > Discussion > Goons with Spoons > Romancing the [Pizza] Stone

Darval: Nov 20, 2007; Shiny.

So many amazing pizzas in this thread! And to think the Pizza I made friday was with premade dough :ohdear:

I like to think I have a legitimate excuse though. Had to take the girlfriend to the emergency room after work.

# ¿ Dec 19, 2011 03:35

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# ¿ Apr 30, 2024 17:20

Darval: Nov 20, 2007; Shiny.

Or a frittata, but I guess that's similar to a quiche.

# ¿ Jan 7, 2012 13:26

Darval: Nov 20, 2007; Shiny.

Rule .303 posted:

How much of a purist are you?
Use a bread-dough recipe, or mix in potato flakes. The potato flakes also reduce the gluten which reduces the spring and toughness if you don't let the dough rest long enough, and you can keep unused dough in the fridge with less drying out.
That's if you cook like I do. If you aim to cook well I may not be the person to give you advice.

Now, for midwest fusion cuisine: has anyone rolled out the pizza dough and put on your sauce, cheese and toppings, and then rolled up and cut it up like cinnamon rolls? I suspect it would either be good or lead to serious injury.

Pizza rolls are great, but nothing groundbreakingly new. Not in Denmark anyway. Go easy on the toppings or they'll fall apart. Sprinkle some diced bacon on top of them before baking for extra awesome.

Darval fucked around with this message at 06:31 on Jan 12, 2012

# ¿ Jan 12, 2012 06:28

Darval: Nov 20, 2007; Shiny.

Made some slow-rise pizza last night, with Alton Brown's recipe. Was eaten before the camera reached the table.
http://www.youtube.com/watch?v=8ejC41lJfSs

It was way too salt though, should have checked comments on the website

# ¿ May 15, 2012 07:33

The Something Awful Forums > Discussion > Goons with Spoons > Romancing the [Pizza] Stone