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Any suggestions on a pizza peel brand / label?
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Jun 11, 2014 08:49
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ColHannibal posted:The reason cast iron pizza works is the pan acts as a pizza stone, you need to get the pan rippin hot either on the stove or oven before dough touches it. Anecdotal, I guess, but I have taken to cooking mine in a ten inch cast iron without preheating and they turn out pretty well. I stopped experimenting with preheating after I burned a crust bottom without the pizza getting totally finished, but obviously YMMV.
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Mar 15, 2016 23:06
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blacquethoven posted:double decker pie I feel like I should be disgusted by how much I want to eat that, but I still really want to eat that.
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Apr 2, 2016 16:50
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Bear with me, trial posting a pizza pic: 
bartlebee fucked around with this message at 22:34 on Apr 2, 2016 |
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Apr 2, 2016 16:52
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If that breaks tables or doesn't show up, somebody embarrass me and tell me what I did wrong with the tagging. I've never posted pics to GWS before, but I've got two years worth of pizzas I've never shared.
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Apr 2, 2016 16:56
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Thanks, Brother in Pizza.
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Apr 2, 2016 17:11
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Goddamn it, my dough has never looked so perfectly formed. Still good eatin', though.
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Apr 5, 2016 21:49
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The Midniter posted:Nah, a cheater recipe is when you go to Publix and spend $2 on a ball of dough from their bakery section. This poster speaks the truth.
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May 26, 2016 17:22
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Worked up a quadruple batch of OP's dough, which I love. Back home for a funeral and it turns out my brother went and bought this because he liked my pizzas so much last time: https://www.amazon.com/gp/aw/d/B00M...asuL&ref=plSrch It's a Cuisinart outdoor pizza oven. A guy in the reviews claimed he got his up to 650 or so, but it loses hear pretty easily. Will post results.
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Jul 24, 2016 21:26
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I was considering investing in a baking steel. I was probably going to just go with the original but then this bad boy caught my eye. https://www.amazon.com/Pizzacraft-S...ds=Baking+steel I understand due to the thinner size it'll hold less thermal energy and will cool quicker and have to be reheated. But if I'm only doing one to three pies, is there really that big a tradeoff? I like the idea of it being easier to move when necessary. Thoughts?
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Feb 13, 2017 06:26
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Just bought my baking steel too! Getting ready to try a pizza in it.
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Feb 18, 2017 04:39
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Got my Nerdsteel or whatever it's called, made some 'zas. hosed up the formating on the pictures; gotta fix this post later. bartlebee fucked around with this message at 20:51 on May 1, 2017 |
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May 1, 2017 20:48
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Still a beautiful pie. Kudos.
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Aug 20, 2018 05:26
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blixa posted:Cross-post from the what did you make last night thread. Kenji's Detroit-style pizza. So drat good. No complaints. Agreed on the pepperoni but what a small note. Looks incredible.
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Jan 6, 2019 12:49
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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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Jamsta posted:After seeing those detroit style Pizza, had to give it a go. Would crush that pizza.
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Jan 26, 2020 15:06
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Pizzas looking on point folks. On a tangent, do y’all have any recommendations for transporting pizzas outside of ordering actual cardboard pizza boxes? God willing when this quarantine is over in several months I wanted to make a couple of Kenji’s cast iron deep dish pizzas for my three person department at work since I promised like a year ago but I can’t think of a decent option. Last time I had to transport them I just grabbed some pizza boxes from the cafe attached to the bookstore I worked at but that option is happily gone now.
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Apr 6, 2020 17:43
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Sourdough discard pizza. Jalapeño pepperoni, artichoke and mushroom. Not pictured: the bastard that caught on the peel and then became a calzone that also stuck and became an appetizer. 
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May 17, 2020 05:15
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Jamsta posted:
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May 20, 2020 01:03
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Not to necro this thread, but I ended up with $275 in gift cards for Christmas and was considering splurging to get an Ooni 12 outdoor propane pizza oven, which is about $400. However, they also have a 16 inch oven, but it runs $600. If I get the twelve, is this gonna be a false economy situation where I get pissed at myself for not shelling out an extra two hundred bucks and buying the bigger one?
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Jan 11, 2022 01:09
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I'm trying to find ways to spend more time with my in laws and my partner together. Her dad has a big Blackstone backyard plancha (so like a giant flat top grill). Any tips on cooking pizza on a Blackstone specifically or a grill in general? I'm a mid tier home pizza maker but I know the basics and I have a baking steel and a stone. Any tips or links are appreciated.
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May 13, 2022 20:50
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Broke down and bought an ooni 16 during their 20% off memorial sale, should arrive tomorrow. We still live in an apartment complex so we'll see how long it takes to crack out this bad boy.
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Jun 13, 2022 21:55
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redreader posted:What's the point of pepperoni? Compared to salami it's like baloney compared to ham: just not good. "I've never had a pepperoni pizza in my life"
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Jan 8, 2023 00:41
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Human Tornada posted:Creating cinematic/pizza pie synergy with my pathetic baby oven Truly feel like white sauce pies are underrated.
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Apr 9, 2023 09:53
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I'm doing kenjis foolproof pan pizza recipe and I haven't made it in a while. His recipe says it makes two ten inch cast iron pizzas. https://www.seriouseats.com/foolproof-pan-pizza-recipe I doubled the recipe since I'm using two twelve inch cast iron rather than two ten inch cast irons. I haven't done real math since junior year of high school. Any recommendations on how much dough I should use for each one? Either by weight or just cutting it into thirds instead of halves?
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Nov 7, 2023 01:20
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Thank you. That seems about right but I remember there was some study about how the volume increases by a huge percentage the more you increase the diameter and then I remembered I didn't take calculus 20 years ago so I could take two choir classes instead and decided to bail on attempting the math.
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Nov 7, 2023 19:59
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Rocko Bonaparte posted:This comes up enough that we should just slam down a formula. Now, I did calculus in college and was somehow actually pretty good at it, but I also paradoxically suck at algebra, so here goes nothing. Crazy enough I was double checking kenji's recipe and one of the top comments: "For a single pie in a 12" cast iron pan using the "multiply by 1.44 for 12"" and "divide in half for 1" formula" and then they list the recipe scaled down for one pizza in a twelve inch pan so I'm going to take that as confirmation that your math was correct.
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Nov 8, 2023 16:49
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Good on you for cooking for her and good on her for being a good wife who also loves pizza. Tangent: I've been making mediocre pizza for years and just want to start over from scratch. I have an ooni oven I'll be cracking out finally in a few months once my partner and I get moved. Does anyone have any concrete suggestions for basic literature on pizza dough theory? I was always pretty lazy on following technique and want to start doing it right. My ideal pizza is a new york style thin crust but I want to relearn the basics.
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Dec 1, 2023 04:10
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Looks great. After two years I might finally have a chance to break out my Detroit style pan to practice with it. For a brick cheese replacement, I usually see a combo of Monterey / cheddar / mozzarella in some combo. I have all three on hand. Would you want to pre shred it and mix? I've seen people just cube it and stick it in the top of the dough like that. Any suggestions?
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Jan 1, 2024 00:57
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Hypnolobster posted:Made some NY style dough, only had 175g of bread flour left and used AP for the remaining. Mixed it longer than I generally do (and gave it a 15m rest in the middle). Let it ferment to 80%, balled, fridge for 3 days. Turned out super stretchy and bouncy and just generally the nicest feeling dough I've ever made. Ah hell yeah.
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Jan 12, 2024 19:54
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https://imgur.com/gallery/wuPHpJL First attempt at New York style pizza. Didn’t get it thinned out as much as I would’ve liked but it was still pizza. Trying a Detroit style pizza tomorrow, finally. I read Monterey Jack and young cheddar is a pretty good replacement for brick cheese but I just saw that the cheddar we got is extra sharp which in my experience doesn’t melt that well. Is this just going end up being a grease pool on top of the pizza if I have it mixed in with cubes Monterey Jack?
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Feb 19, 2024 19:05
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loving rules dude
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Mar 23, 2024 05:43
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