|
It not hot out so that means pizza time. I ran out of bread flour, so my dough is 2/3 bread flour and 1/3 whole wheat flour. I had some peppers laying around, so I threw that on there with some Porkroll. (Taylor Ham for those of you in North Jersey.)  I use the baking sheet as a peel. Slid it onto the stone and cooked 15 minutes or so at 550.  Went thick crust today.
|
#
¿
Oct 15, 2011 00:36
|
|
|
|
| # ¿ Apr 27, 2024 19:30 |
|
|
Cast Iron Skillet pizza time! Sausage, onions, peppers. Diced tomatoes instead of sauce. This is after I took it out of the pan:  
|
|
#
¿
Nov 21, 2011 02:03
|
|
|
I go the simple route with my pizza sauce - Can of tomatoes, drained (whole or diced) - Heavy pinch of kosher salt - 3 or 4 fresh basil leaves - Blend Sometimes I add a clove of garlic, sometimes I don't. Someone heard I like pizza and gave me one of these for Christmas:  It cooks slower than using a stone, and it's all enclosed so the top kinda gets steamed. However, the crust on the bottom comes out pretty decent. I'm trying to find some other things to use it for because I do prefer my stone.
|
|
#
¿
Jan 6, 2012 16:32
|
|
|
Daedalus Esquire posted:I don't know how DIY you are, but maybe if you can figure out a way to remove the hinge you'd have a decent electric skillet. If the top half is heated also, then you'd have two skillets that store away pretty small. You'd be a hero at cooking breakfast on that thing. Hmm, I wonder if it could do a quiche.
|
|
#
¿
Jan 6, 2012 22:12
|
|
|
Fontina cheese was a great idea.
|
|
#
¿
Jan 10, 2012 16:11
|
|
|
People have used granite, there is just the danger of ancient hidden moisture pockets that will cause the granite to explode violently when heated, or so they say.
|
|
#
¿
Feb 10, 2012 00:14
|
|
|
It was warm enough out today to have my windows open, so I ran a self cleaning cycle on my oven. I stuck the pizza stone in there to clean that too. Now all of the grease stains are gone from the stone and it looks brand new.
|
|
#
¿
Mar 4, 2012 00:26
|
|
|
ObesePriest posted:Hi everyone! I'm gonna attempt this this coming weekend because I've had homemade pizza before and it is delicious and all of these pizzas look so god drat good. Also I want to to build street cred. Thanks for the compliment. Fresh mozz is great, but I like a lot of cheese, so I go with part-skim mozzarella since it usually has a lower moisture content. I get puddles in my pizza if I use too much fresh, and while you can do things to take a lot of that moisture out pre-cooking, I am lazy.
|
|
#
¿
Mar 15, 2012 14:40
|
|
|
Wolfy posted:I've been messing around with making pizzas lately. My friend linked me to something called Kettlepizza and I was just wondering if this was a worthwhile investment. Price seems a bit steep for a piece of sheet metal with a hole cut out of it.
|
|
#
¿
Mar 27, 2012 14:56
|
|
|
 This was on a whim, so Trader Joe's dough. Layer of pesto for sauce. Mozzerella. Then shrimp that I par cooked in garlic and butter. Baked 10 minutes on the stone at 550. Arugula on top, back in the oven for a minute or two until it wilted.
|
|
#
¿
Mar 31, 2012 02:49
|
|
|
Sacrilage posted:So, its actually really easy to make your pizzas round without those thin and thick spots that the OP had in his pizza; was something I learned at dominoes (please forgive the heresy, but true). I found a good video of how to do it; watch from minute 4 onward, where he shoes you how to properly "ball" the dough before letting it rest/expand, especially minute 6. I'm trying to figure out how many eggs per 1 home size batch of dough in that recipe from that video. 6 eggs in 50 lbs of flour. You use a 1/2 lb of flour for 1 pizza? Roughly? There's 100 half lbs in 50 lbs, so that's 0.06 eggs in a home made pizza. Or 1 egg per 8.3 lbs of flour if you're having trouble figuring out how much 0.06 eggs is. I don't know where you are going to store all of that dough to use 1 egg.
|
|
#
¿
Apr 15, 2012 23:06
|
|
|
I've been using all bread flour in my dough, and it typically comes out pretty tough. So this time, I took Casu Marzu's recipe from the OP and substituted in half cake flour. Also added some honey because that's how I do. Madness, I know. Let me tell you something - it was an absolute nightmare to work with. But the resulting pizza was what I would call nearly perfect. The dough was incredibly sticky and did not stretch evenly, and kept getting holes in it. There could be a few factors for this. - Cake flour is a bad idea. - I let it rise for 4 hours and that was it. - This recipe is for a fairly wet dough. My stand mixer wasn't exactly picking it up and kneading it much. I have the other half of the dough in the fridge, I'll see how that turns out tomorrow. I'm going to have to work on this because I really love how it came out in the end. edit: After sitting overnight, it was still kinda sticky and lacked stretchability. I kneaded it a bit with some AP flour to keep it from sticking. After rising for a few hours, it was much more workable than the previous day, and I was actually able to make a round pizza. FogHelmut fucked around with this message at 22:40 on Oct 7, 2012 |
|
#
¿
Oct 7, 2012 01:26
|
|
|
 Went full bread flour this time with Casu Marzu's recipe, cut in half. Mixed the dough in the stand mixer until it was fully combined. I let this rest for 15 minutes, then mixed for another 10 minutes. I added a few more tablespoons of flour to tighten it up as it was mixing. I cut the dough in half, and formed into balls. I let these rise in bowls for 2 hours before putting in the fridge overnight. I took them out, punched them down, and let rise again for another 3 hours. I cut down a bunch of my basil plants because its the end of the season, and made the pesto. Philly.com had an article this week about home made ricotta being a big thing right now, and it looked easy enough. It was easy enough, but a big mess because I underestimated the amount it made. Petite diced tomatoes from a can, drained.
|
|
#
¿
Oct 22, 2012 00:32
|
|
|
MisterOblivious posted:I'm getting pretty tired of reading articles about "ricotta" cheese made from heated milk and lemon juice. Ricotta Paneer Pretty good actually, very creamy texture and flavor.
|
|
#
¿
Oct 23, 2012 00:14
|
|
|
I saw an interesting technique at Manco & Manco's on the Ocean City, NJ boardwalk. They took 2 doughs, floured them up, stuck one on top of the other, and then stretched. Once the 2 doughs together were the size and thickness of one regular pizza, they peeled them apart. Now they have 2 pizzas with their extra thin crust. Of course you need some good rear end dough to pull this off.
|
|
#
¿
Jun 2, 2013 03:48
|
|
|
I use a baking sheet as a peel and it works fine. Tips - - Flour - Good dough consistency - Don't let it sit too long. - Practice Some people like to use parchment paper. Never liked corn meal, it makes the pizza seem like something you'd get in Ohio. Really though, if you get the dough right, it won't cause a problem.
|
|
#
¿
Mar 6, 2014 21:05
|
|
|
This is the best dough I have ever made. Just used the dough recipe from here http://www.foodnetwork.com/recipes/alton-brown/grilled-pizza-three-ways-recipe.html Used a packet of Fleischman's Pizza Dough Yeast. Also I subbed in honey for the malted barley syrup. Combined ingredients then in the Kitchenaid with the dough hook on medium for 15 minutes. I think in the past I never kneaded enough. I put this in the fridge overnight, then took it out in the morning. At lunch, I punched it down and kneaded the air out. I portioned it and rolled these into balls. I rolled the dough balls around to shape them, like if you're making a roll. I set these aside to rise again. Dust with flour, stretch your pizza. Cooked on the stone at 550. Came out crisp on the outside, chewy and airy inside. Well developed flavor. The crust finished evenly with the toppings. Everything went perfectly.
|
|
#
¿
Feb 21, 2015 04:55
|
|
|
Depends on what you're going for, for some heavy duty pizza or even a tomato pie you want a cooked sauce. Render down some pancetta in a saucepan. Once the fat is all cooked out, remove the crispy meaty bits and save them for a topping, or just eat it now. Add finely chopped shallots to the hot oil and cook until turning translucent or so. Add some garlic, finely chopped or through a press, I dont care. Just stir it around so it doesn't burn. Before the garlic burns, add your tomatoes. I just use tomato puree, which is basically pre watered down tomato paste. Add a few fresh basil leaves, whole or chopped or ripped up, whatever you like. Black pepper, salt, maybe some oregano if you're into that. Simmer on low for 30-40 minutes, stirring often.
|
|
#
¿
Mar 13, 2015 17:24
|
|
|
Tried grilling in my Weber. A chimney full of charcoal gets me upwards of 600 dome temp for steaks. I did the same but with the stone. After 20 minutes it's still at 450. Any tips for grill pizza?
|
|
#
¿
Jun 25, 2016 02:43
|
|
|
SMDFTB posted:Look at Kenjis method for grilled pizza-just straight in the grates. It comes out pretty good, but not completely like normal pizza. Rolls the dough. Makes a grilled flatbread.  Edit - came out decent enough despite taking 20 minutes to cook. This is the first time the bottom was more well done that the top, typically cooked in the oven. FogHelmut fucked around with this message at 03:29 on Jun 25, 2016 |
|
#
¿
Jun 25, 2016 02:55
|
|
|
Only cooking on the grill from now on. Lid thermometer says 550+, but the stone is way hotter than my oven. Shrimp, pesto, fresh mozz. Finished with arugula. Trader Joe's dough because I'm lazy. It's fine if you take it out of the bag early, make a ball, and let it rest. 
|
|
#
¿
Apr 24, 2017 03:47
|
|
|
nwiniwn posted:Purchased. I figure for $24, why not. Are you making the dough into a ball and letting it rest before shaping? Round dough makes a round pizza. Also, Manco & Manco in Ocean City, NJ has the thinnest crust around. If you watch them make it, they stack two doughs and stretch it thin, then peel them apart for two super ultra thin crusts. I can't find a decent YouTube, but there might be a video out there.
|
|
#
¿
Jun 10, 2017 00:40
|
|
|
Went for Sicilian. Threw some leftovers on top. Need to get a black steel pan.  
|
|
#
¿
Apr 4, 2020 03:57
|
|
|
poo poo POST MALONE posted:If I don't have crushed tomatoes is there any reason I can't use whole peeled tomatoes and crush them with a masher? Crush your tomatoes, see them simmering before you, and proceed with the creation of your pizza. I'd hit them with a blender or immersion blender if you don't want chunks.
|
|
#
¿
Apr 8, 2020 19:32
|
|
|
|
| # ¿ Apr 27, 2024 19:30 |
|
|
This aluminum sheet pan can kiss my rear end, I need black steel. Crust is cooked but colorless and might as well be steamed.
|
|
#
¿
Jun 13, 2020 03:19
|
|