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Author Topic: The Pizza Thread  (Read 52193 times)

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Bentley

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Re: The Pizza Thread
« Reply #540 on: June 11, 2023, 02:30:58 PM »
What city was that pie from?
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GREG-B

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Re: The Pizza Thread
« Reply #541 on: June 11, 2023, 08:10:42 PM »
Quote from: Bentley on June 11, 2023, 02:30:58 PM
What city was that pie from?

Venice.  We had pizza pretty much in every town we stayed in.  Naples, Amafi, Venice, Rome, Florence and Bilagio.  Switched to local foods as we traveled north through Switzerland, Liechtenstein, Germany ending in the Czech Republic and flying home from there.  It all started with a 2 week cruise out of Ft. Lauderdale.  6 weeks all total.  About 3 weeks woulda been better for me.   :P
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02ebz06

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Re: The Pizza Thread
« Reply #542 on: June 24, 2023, 02:34:01 PM »
Today's lunch.
Sausage and baby bella 'shrooms on top.
Was doming it and got a little too close to the flames and it caught fire.  Haha
Caught it quickly, so no real damage.

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Bentley

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Re: The Pizza Thread
« Reply #543 on: June 24, 2023, 04:36:07 PM »
That the way I want it, a tad of char for flavor!
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02ebz06

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Re: The Pizza Thread
« Reply #544 on: June 24, 2023, 04:39:07 PM »
Yes, a little char is good.   Sometimes is a challenge to get it just right.
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02ebz06

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Re: The Pizza Thread
« Reply #545 on: July 08, 2023, 02:15:42 PM »
Pizza day again.
Pepperoni, Baby Bella 'shrooms, and Green Chili (on half for me  ;D ).
Let it heat up a little longer. got a nice crisp crust.
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Bruce here - These are my cooking toys:
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Bentley

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Re: The Pizza Thread
« Reply #546 on: August 21, 2023, 02:00:45 PM »
Doesn't that look like a delicious Detroit Style pizza?  It was edible, but it was no Buddy's!

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Bar-B-Lew

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Re: The Pizza Thread
« Reply #547 on: August 21, 2023, 02:13:46 PM »
Did you make that or was it frozen brand?
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Bentley

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Re: The Pizza Thread
« Reply #548 on: August 21, 2023, 03:32:14 PM »
Made it, a far cry from good!
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Bar-B-Lew

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Re: The Pizza Thread
« Reply #549 on: August 21, 2023, 03:34:55 PM »
How many ounces was the dough?  What kind of cheese did you use?  What temp did you cook it at?  How long did you cook it?  What didn't you like about it?

I have the pan and I also have some brick cheese in the freezer.  I need to get some dough to attempt to make another pie again.
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Bentley

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Re: The Pizza Thread
« Reply #550 on: August 21, 2023, 04:22:56 PM »
I did not measure out the dough, I am gonna guess about 10-11oz.  Brick Cheese that my friend from Minnesota brought back from Wisconsin, my one shot at traditional. Cooked at 500°. 15 minutes.  To much dough, should have mixed oil and butter on bottom of pan instead of just butter.  Dough really had no flavor, pizza really had no flavor.  I know when i am beat, back to normal pies for me, I seem to have them down and can get the cheese!
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Bar-B-Lew

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Re: The Pizza Thread
« Reply #551 on: August 21, 2023, 05:47:25 PM »
Did you use a pound of cheese?
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Bentley

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Re: The Pizza Thread
« Reply #552 on: August 22, 2023, 09:47:42 AM »
I think the little brick he brought me was 13oz.
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NorCal Smoker

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Re: The Pizza Thread
« Reply #553 on: January 06, 2024, 08:27:38 PM »
Been playing with home oven pizza lately. This is a 24-48 hour dough recipe with "OO" flour recipe. Baked in home oven for about 5 minutes, on broil for first 2 minutes.

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NorCal Smoker

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Re: The Pizza Thread
« Reply #554 on: January 06, 2024, 08:40:05 PM »
Used a baking steel. Preheated at 450F. Broiled for first two minutes, then convection baked at 500F for the remainder.
« Last Edit: January 07, 2024, 03:34:08 PM by NorCal Smoker »
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