Post by: 02ebz06 on January 23, 2021, 03:30:31 PM
My Saturday pizza NY Style pepperoni.
Will be doing my first attempt at Neapolitan for dinner tonight.
Need to get the pizza oven temp up higher for it though.
Post by: Free Mr. Tony on January 23, 2021, 04:52:59 PM
Post by: 02ebz06 on February 06, 2021, 04:09:54 PM
Third attempt at Neapolitan crust.
Improving, but still have a ways to go to get what I would like.
Didn't have any fresh basil, so substituted pepperoni slices. :-D
Going to wait until summer before trying again.
Too difficult to get oven up to temp in the winter for Neapolitan.
Post by: Free Mr. Tony on February 06, 2021, 04:51:11 PM
Aren't you in NM? How cold can it be?
Post by: 02ebz06 on February 06, 2021, 04:58:00 PM
High 30's to low 50's mostly.
Problem is wood is cold, and a lot of mass in the oven to heat up.
Takes a lot more heat for Neapolitan than NY style.
600-700 for NY, 900+ for Neapolitan.
Post by: stickjiggler on February 06, 2021, 08:51:13 PM
Post by: pmillen on February 06, 2021, 10:36:48 PM
Where did you get the pizza board with the grooves in it for slicing the perfect size pcs.
+1
It appears to make it easier to cut through the crust with one of those rolling blade pizza cutters.
Post by: 02ebz06 on February 07, 2021, 10:59:23 AM
The blades are nice. Wheels work good to, but blade is easier to clean IMO.
Post by: Bar-B-Lew on February 11, 2021, 08:31:22 PM
Post by: okie smokie on February 11, 2021, 10:16:12 PM
Post by: 02ebz06 on February 14, 2021, 01:11:11 PM
Only one picture, was too busy working with making the bread.
Toppings were leftovers - chicken pepperoni, and jalapenos.
Post by: Bar-B-Lew on February 16, 2021, 10:43:25 PM
https://www.yahoo.com/lifestyle/big-honkin-guide-america-regional-163400319.html
Post by: 02ebz06 on February 17, 2021, 10:41:14 AM
I thought this was an interesting article after a quick glance on my phone. I am going to attempt to go through it in the next day or so to see how many of these different styles I may have eaten.
https://www.yahoo.com/lifestyle/big-honkin-guide-america-regional-163400319.html
Quite a few on that list that I've never heard of..
I make NY Style pretty regularly.
Have been branching out a little trying thin crust (Pizza Hut style), and Neapolitan.
There are one or two others I may try once I get the thin crust and Neapolitan dialed it.
No interest in any of the deep-dish styles. Too much dough for me.
Post by: Free Mr. Tony on February 17, 2021, 11:53:40 AM
I thought this was an interesting article after a quick glance on my phone. I am going to attempt to go through it in the next day or so to see how many of these different styles I may have eaten.
https://www.yahoo.com/lifestyle/big-honkin-guide-america-regional-163400319.html
Quite a few on that list that I've never heard of..
I make NY Style pretty regularly.
Have been branching out a little trying thin crust (Pizza Hut style), and Neapolitan.
There are one or two others I may try once I get the thin crust and Neapolitan dialed it.
No interest in any of the deep-dish styles. Too much dough for me.
I like the cracker type like pizza hut thin quite a bit. I haven't made that style a bunch but I do know from experimenting that at least 24 in the fridge is key to get the cracker type layers with the various size bubbles to separate while baking giving it the light and crisp texture.
I'm not sure the science behind it, but I've never been able to get to puff and separate without the fridge rest.
Post by: 02ebz06 on February 17, 2021, 12:31:30 PM
I like the cracker type like pizza hut thin quite a bit. I haven't made that style a bunch but I do know from experimenting that at least 24 in the fridge is key to get the cracker type layers with the various size bubbles to separate while baking giving it the light and crisp texture.
I'm not sure the science behind it, but I've never been able to get to puff and separate without the fridge rest.
Going to do a cracker crust this weekend.
The first ones I made were all same day dough/cook.
Stumbled across a comment by The Dough Doctor in a thread on the PM forum last week about the 24 hr CF.
So I updated my instructions and will be doing that Friday for Saturday pizza.
I've been par-baking the crust. Do you do that?
Post by: Free Mr. Tony on February 17, 2021, 04:16:00 PM
I like the cracker type like pizza hut thin quite a bit. I haven't made that style a bunch but I do know from experimenting that at least 24 in the fridge is key to get the cracker type layers with the various size bubbles to separate while baking giving it the light and crisp texture.
I'm not sure the science behind it, but I've never been able to get to puff and separate without the fridge rest.
Going to do a cracker crust this weekend.
The first ones I made were all same day dough/cook.
Stumbled across a comment by The Dough Doctor in a thread on the PM forum last week about the 24 hr CF.
So I updated my instructions and will be doing that Friday for Saturday pizza.
I've been par-baking the crust. Do you do that?
No, I haven't ever really parbaked any pizza before. This is the only picture I can find at the moment.
(https://i.imgur.com/uRWzBPzl.jpg)
The texture of that pizza was nearly identical to pizza hut thin.
This thread has the process for it under cracker style. It's been a long time since I've made it that way so the extra details are a bit foggy.
https://pelletfan.com/index.php?topic=5040.0
Post by: 02ebz06 on February 17, 2021, 04:25:19 PM
This thread has the process for it under cracker style. It's been a long time since I've made it that way so the extra details are a bit foggy.
https://pelletfan.com/index.php?topic=5040.0
Very nice post. :clap:
Post by: Bentley on February 19, 2021, 10:24:32 PM
(https://i.imgur.com/fVmkdY1h.jpg)
Post by: 02ebz06 on February 20, 2021, 10:37:11 AM
Not real good dough, and to have hot ham, salami and pepperoni on a pizza and it still needs salt to have any flavor, there is something wrong!
How much salt did you put in the dough ?
Normally 2-2.5% of the flour weight is the amount of salt.
Post by: Bar-B-Lew on February 20, 2021, 10:49:15 AM
Bar
California
DC Jumbo Slice
Deep Dish
Fast Food
French Bread
Frozen
Grandma
NY
Old Forge
Pan
Philly Tomato Pie
Sicilian
St Louis
Stuffed
Thin Crust/Tavern
Bagel Bites
Calzone
Pepperoni Rolls
Pizza Puffs
Pizza Rolls
Stromboli
Post by: Bentley on February 20, 2021, 11:47:22 AM
How much salt did you put in the dough ?
Post by: 02ebz06 on February 20, 2021, 11:57:36 AM
Post by: 02ebz06 on February 20, 2021, 03:54:17 PM
Only problem is rolling out the $%^)^)*$#$ dough. It's a bear.
Hopefully will have that resolved by time I do next one.
Nice crispy crust, just too thick.
Post by: Trooper on February 20, 2021, 04:03:29 PM
It's been ages since I've bought a chain pizza. Has anyone tried the Pizza Hut Detroit style pizza yet? It sure looks good on the commercials.
I have been a mega Detroit style pizza (Buddy's) fan since the late 60's.
Most have copied the "BUDDY's" style pizza in one way or another. And there have been many successful spin offs - Small chains & franchises.
Shield's, Louies, Papa Romano's, Jets, Hungry Howie's, Little Caesars & on and on. Now Pizza Hut jumps on board.
There is a Papa Romano's in Holland Michigan and Bonnie and I split a large one a week ago. It was so good I almost passed out.
Post by: Free Mr. Tony on February 20, 2021, 04:06:20 PM
Made a thin crust (Pizza Hut clone recipe) today. Almost have it where I want it.
Only problem is rolling out the $%^)^)*$#$ dough. It's a bear.
Hopefully will have that resolved by time I do next one.
Nice crispy crust, just too thick.
That looks solid. If I remember correctly, I would roll it out to maybe about 12 inches. Cover with plastic wrap for about 20 minutes. Then roll again to just over 16 inches. I would then cut to the exact size of the pan with a pizza cutter. The extra rest is key.
Post by: Bentley on February 20, 2021, 04:10:38 PM
There is a Papa Romano's in Holland Michigan and Bonnie and I split a large one a week ago. It was so good I almost passed out.
Post by: Free Mr. Tony on February 20, 2021, 04:11:33 PM
These will be going in later. Not sure how many finished pics I will get. I've got alot of baking to do in the 20 degree weather.
(https://i.imgur.com/0xXgA1Cl.jpg)
(https://i.imgur.com/ejxssDOl.jpg)
Post by: 02ebz06 on February 20, 2021, 04:35:56 PM
That looks solid. If I remember correctly, I would roll it out to maybe about 12 inches. Cover with plastic wrap for about 20 minutes. Then roll again to just over 16 inches. I would then cut to the exact size of the pan with a pizza cutter. The extra rest is key.
Thanks, I'll give that a try.
Post by: BigDave83 on February 20, 2021, 07:00:56 PM
Post by: Free Mr. Tony on February 20, 2021, 07:17:01 PM
(https://i.imgur.com/7drF8pFl.jpg)
Post by: Bentley on February 20, 2021, 09:26:03 PM
Post by: Bar-B-Lew on February 20, 2021, 09:29:52 PM
Post by: yorkdude on February 21, 2021, 05:24:14 PM
A few pictures.
Post by: 02ebz06 on March 06, 2021, 04:41:39 PM
Post by: Free Mr. Tony on March 06, 2021, 08:34:05 PM
(https://i.imgur.com/sKuD7Nrl.jpg)
(https://i.imgur.com/jNUv5lYl.jpg)
(https://i.imgur.com/tLUOBfBl.jpg)
Post by: Bentley on March 06, 2021, 08:38:24 PM
FMT, so more of a "thin" crust for Chicago? More of that type pizza and many more who like it then I thought in Chicago!
Post by: Free Mr. Tony on March 06, 2021, 08:44:31 PM
O2 I wish I had some of that pizza for dinner right now.
FMT, so more of a "thin" crust for Chicago? More of that type pizza and many more who like it then I thought in Chicago!
Yes. It was a typical Neapolitan New York hybrid that is common in most cities these days. Puffy rim like Neapolitan but nice crisp on the bottom like New York. Not completely different than others I've had or even my own, but done very very well.
If I'm being honest with myself I would say mine usually comes in at the same level or close to most restaurants of the same type pizza. This was a couple notches above.
The mushroom with truffle cream sauce was very unique and delicious.
Post by: Bar-B-Lew on March 06, 2021, 09:05:00 PM
Post by: Free Mr. Tony on March 06, 2021, 09:16:40 PM
That style of pizza is not very common in Chicago.
Depends on where you go. Maybe not at the places most people have heard of the most, but most of the general italian restaurants that I've been to that don't necessarily specialize in pizza seem to serve this or similar styles.
My wife and I are big italian fans, especially places with homemade pasta. Homemade pasta would be my death bed meal. Nearly every time we go, I seek out a new italian restaurant to try.
Post by: Bar-B-Lew on March 06, 2021, 09:28:58 PM
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Post by: 02ebz06 on March 07, 2021, 10:45:35 AM
This is the style I was accustomed to eating in Chicagoland.
That looks like bar style.
Post by: Bar-B-Lew on March 07, 2021, 11:23:31 AM
This is the style I was accustomed to eating in Chicagoland.
That looks like bar style.
It was labeled as thin crust although the top of the crust is a bit gooey. The bottom of the crust is not a cracker style, but does form a hardened bottom with usually corn meal on it.
Post by: 02ebz06 on March 07, 2021, 11:39:49 AM
It was labeled as thin crust although the top of the crust is a bit gooey. The bottom of the crust is not a cracker style, but does form a hardened bottom with usually corn meal on it.
Bar style is a thin crust, but is cut in squares like the one you showed rather that pie slice.
I'm guessing here, but I think the purpose of cutting like that is for it to be more of a snack pizza in a bar, rather than a meal.
Post by: Free Mr. Tony on March 07, 2021, 03:49:25 PM
It was labeled as thin crust although the top of the crust is a bit gooey. The bottom of the crust is not a cracker style, but does form a hardened bottom with usually corn meal on it.
Bar style is a thin crust, but is cut in squares like the one you showed rather that pie slice.
I'm guessing here, but I think the purpose of cutting like that is for it to be more of a snack pizza in a bar, rather than a meal.
I think that is part of it. The other part is that they usually have quite a bit of heavy cheese on a pretty thin crust. There is no way the crust would hold up if you tried to lift a whole slice.
Post by: BigDave83 on March 11, 2021, 05:37:38 PM
I see him always baking on a stone but he is always making the same kind of pizza.
Can pizzas be done on a pan or better to bake on a steel or stone? I may have a stone here somewhere. Think of trying to set something up in my gas grill possibly if I need to cook on a stone or steel.
Next question is is pizza dough pretty much the same just treated differently when it comes time to make it, like his Neopolpitin (probably spelled wrong) dough could be used to make a regular type of pizza with out the big puffy crust ring, if I just work the air to the out side a little more?
I know I have pans and even a couple of screens here, pans are all solid not perforated.
I would like the pizzas he makes, but the people I cook for not so much, they usually don't eat the outside edge crust and just the auce a small amount of cheese and Oh the green stuff why did you put that on there? So I would be looking to make a more traditional pepperoni type like you would get from the Hut or a bar.
Edit to add another important question to those in the know.
Flour, I did see where Vito did a pizza with Gold Medal AP flour and dry yeast. Both of which I have. I noticed the finished product was not as airy as his other cooks. Could be the temps as it was cooked in the house oven instead of the higher temp pizza oven or it was the flour itself.
So do I need to find different or special flour? I see he uses Semolina for his final stretching and shaping, do I need to find that also?
Post by: 02ebz06 on March 11, 2021, 05:59:35 PM
Answer: Depends on type of pizza. Any type of thick crust (Chicago, Detroit, Sicilian, etc.) need a pan.
New York, American, or many thin crust pizzas can be on a steel or stone.
Next question is is pizza dough pretty much the same just treated differently when it comes time to make it
Answer: Nope, different pizzas are done differently. Neapolitan requires a 00 type flour and cooks at a very high heat (900f +).
Mostly same ingredients but different amounts make different styles of pizza.
I would like the pizzas he makes, but the people I cook for not so much, they usually don't eat the outside edge crust and just the auce a small amount of cheese and Oh the green stuff why did you put that on there? So I would be looking to make a more traditional pepperoni type like you would get from the Hut or a bar.
Answer: Pizza Hut would fall into the Cracker Crust style.
Thin crust or cracker crust are usually made on a perforated pan or a screen.
I have a Pizza Hut clone recipe I have been experimenting with.
I can post the recipe if you like.
You should be able to do any style pizza (except Neapolitan) in the pellet grill or home oven with a stone/steel.
Post by: BigDave83 on March 11, 2021, 08:27:30 PM
Can pizzas be done on a pan or better to bake on a steel or stone?
Answer: Depends on type of pizza. Any type of thick crust (Chicago, Detroit, Sicilian, etc.) need a pan.
New York, American, or many thin crust pizzas can be on a steel or stone.
Next question is is pizza dough pretty much the same just treated differently when it comes time to make it
Answer: Nope, different pizzas are done differently. Neapolitan requires a 00 type flour and cooks at a very high heat (900f +).
Mostly same ingredients but different amounts make different styles of pizza.
I would like the pizzas he makes, but the people I cook for not so much, they usually don't eat the outside edge crust and just the auce a small amount of cheese and Oh the green stuff why did you put that on there? So I would be looking to make a more traditional pepperoni type like you would get from the Hut or a bar.
Answer: Pizza Hut would fall into the Cracker Crust style.
Thin crust or cracker crust are usually made on a perforated pan or a screen.
I have a Pizza Hut clone recipe I have been experimenting with.
I can post the recipe if you like.
You should be able to do any style pizza (except Neapolitan) in the pellet grill or home oven with a stone/steel.
Thank you. So Vito's NEO pizza dough recipe is not what I would want to use to make a regular type pizza. I do love a good thin crust pizza, I have been using tortilla or thin store bought crust for them.
I guess I need to do more research on the different styles. Deep dish or Detroit is not what I am currently looking for.
Post by: Bentley on March 11, 2021, 08:59:24 PM
Post by: 02ebz06 on March 13, 2021, 02:46:12 PM
Post by: Bar-B-Lew on March 13, 2021, 02:51:17 PM
Post by: 02ebz06 on March 13, 2021, 03:03:34 PM
Has a good flavor with the 72h cold ferment in the fridge, so, I'm OK with it.
Post by: Bentley on March 13, 2021, 03:22:18 PM
Post by: yorkdude on March 13, 2021, 04:28:16 PM
Post by: 02ebz06 on March 13, 2021, 04:45:50 PM
Post by: Bar-B-Lew on March 13, 2021, 04:49:34 PM
FYI Lew, It's mostly air, not solid dough.
Unlike Bentley, I am not a fan of a wide amount of outer edge on the pizza.
Post by: Bentley on March 13, 2021, 06:58:58 PM
Unlike Bentley, I am not a fan of a wide amount of outer edge on the pizza.
Post by: Bar-B-Lew on March 13, 2021, 07:09:36 PM
Whatsa matta wit u?
Unlike Bentley, I am not a fan of a wide amount of outer edge on the pizza.
I also like red sauce too.
Post by: BigDave83 on March 13, 2021, 09:47:47 PM
How do you cook yours?
I am going to give it a shot tomorrow, using the gas grill and a stone, I was looking for a way to box the stone so it held heat above but couldn't find anything today that I thought I could make work. I made the starter or poolish, I think it is called his morning. will get up and finish it off in the morning. Using AP flour as i was not able o find anything else at the places I stopped today. The little Mennonite store up the road from me has what looks to be every brand and type of flour made except 00. I stopped at the Italian market and they did not have any either, there were some empty spots, I did find Semolina. I mainly stopped to buy some pre-baked crusts in case my dough is a bust.
Post by: Bentley on March 13, 2021, 09:56:46 PM
Post by: BigDave83 on March 13, 2021, 10:36:04 PM
Believe me, there are a few guys on this site that can and will help you get the dough dialed in, just don't be afraid to ask them!
That is one of the great things about this community and forum, that you folks have put together. It is pellet cooking but so much more and the people here are always helpful. Make me feel bad for those that are not a part of it.
Post by: Free Mr. Tony on March 14, 2021, 04:25:46 AM
That looks good.
How do you cook yours?
I am going to give it a shot tomorrow, using the gas grill and a stone, I was looking for a way to box the stone so it held heat above but couldn't find anything today that I thought I could make work. I made the starter or poolish, I think it is called his morning. will get up and finish it off in the morning. Using AP flour as i was not able o find anything else at the places I stopped today. The little Mennonite store up the road from me has what looks to be every brand and type of flour made except 00. I stopped at the Italian market and they did not have any either, there were some empty spots, I did find Semolina. I mainly stopped to buy some pre-baked crusts in case my dough is a bust.
Chances are if you are cooking on a grill with a stone that the bottom will be done while the top is still a little blonde. All grills are different. Crust is different, etc so maybe not.
If it happens though, one trick is to pull the pizza off the grill when the bottom is done and stick it under the broiler for a few seconds to finish off the top.
Post by: 02ebz06 on March 14, 2021, 11:36:01 AM
How do you cook yours?
I have a pizza oven. I cook NY style with deck temp in the 500f-700f range. 450f will work too.
On the few occasions that I have made Neapolitan, deck temp was over 850f.
Takes a lot of wood and time to get the temp that high.
I have yet to try making a pizza with a poolish.
Let us know how that works.
Made a sourdough pizza once, 7-8 years ago. Came out OK.
Post by: BigDave83 on March 14, 2021, 07:11:41 PM
The pizza tasted good, dough did not get crisp on the outer crust, but the bottom was like I had hoped. I used a 15" pizza stone on a 3 burner gas grill, the temp in the lid thermometer was at 600ish most of the time. I will build a box or something over the stone if we do this again.
I shredded some mozzarella and provolone, used just a jarred sauce I added some Italian seasoning and a bit of olive oil to.
We made 2 with pre baked crust I bought. No pictures of those, but the difference in taste and texture was very different as I expected.
The recipe i used from the video, the guy said make each ball 280ish grams. He ended up with 5 balls of dough and I am confused how I could get five balls 280 each when I only put about 1000 grams into it. The dough gave me fits in the beginning just sticking to everything, I left it rest for about 20 minutes, it was still sticky but I think all of the messing around with it just ruined it to a point. Not sure how you folks get them round, I made 2 plus I tried to spread and stretch one out for a thinner crust and baked it on a pan. Someone else made one that he ended up just balling up and starting over, his pizza was about 6 or 7 inches kind of round but very thick. His son made one that was pretty decent looking but he worked at it for 20 minutes to get it that way. Someone was to bring a peel because I didn't have one but they forgot, so i used an upside down pizza pan, the lip on the edge gave me fits trying to get it on to the pan and then it would stick to the pan in usually only one little spot just too be difficult.
It was fun experiment I learned a few things, and if we do it again I may fire up the big stand mixer to do the dough. I like the recipe, from what I gather it was 70% hydration. 400 grams of water plus 400 of flour with 2.5 dry yeast, 5 sugar (i didn't have honey) for the poolish then another 180 grams flour and 15 of salt.
If anyone would want to share a recipe that they think may be better for a newbie I would gladly accept the challenge.
Post by: 02ebz06 on March 14, 2021, 07:32:07 PM
Great first attempt!
Stretching takes some practice.
Google "pizza dough stretching".
There are different techniques, find one that works for you.
There are pizza oven kits for some grills. Not sure what kind you have or if one is available for it.
I use a basic NY style I can post if you want. No poolish involved.
It is for a 3 day cold ferment in fridge.
Brown rice flour is pretty good for dusting the peel with to prevent sticking.
When I'm ready to stretch my dough, I dump it in to a container of flour (one side only).
Take it out, dust off excess, and put on your stretching board.
That helps prevent sticking as well.
Post by: Bentley on March 14, 2021, 07:56:39 PM
Post by: BigDave83 on March 14, 2021, 08:24:13 PM
I would eat everyone of those!
We did, only had 5 balls of dough that is why we dug into the pre baked crusts.
Post by: BigDave83 on March 14, 2021, 08:40:19 PM
Looks pretty tasty. :clap:
Great first attempt!
Stretching takes some practice.
Google "pizza dough stretching".
There are different techniques, find one that works for you.
There are pizza oven kits for some grills. Not sure what kind you have or if one is available for it.
I use a basic NY style I can post if you want. No poolish involved.
It is for a 3 day cold ferment in fridge.
Brown rice flour is pretty good for dusting the peel with to prevent sticking.
When I'm ready to stretch my dough, I dump it in to a container of flour (one side only).
Take it out, dust off excess, and put on your stretching board.
That helps prevent sticking as well.
well the GF said we will be doing this again. So a 3 day ferment could be easily done, so if you would like o share your recipe or a link I would appreciate it. I liked the Brick cheese idea. I love a good salty brick cheese. The GF is not a fan of the big crust at the end, she said this wasn't bad as it was not heavy but kind of soft, but would prefer the outer crust be smaller.
I will look for some videos, most of the ones I have watched were from Vito Iacopelli, (probably spelled that wrong) he makes it look easy, as did a few others I had seen. I need to find some sort of dough board, I don't have empty counter space to use. I used a plastic/nylon cutting board today. I did the first part of the dough on the kitchen table. I used semolina for the stretching and on the tray to try to keep it from sticking. I was surprised that after the 4 hours of rest after I made balls, that they were still fairly sticky once I started to work them out. I will look for the brown rice flour also.
I did see some of the kits, my grill is 16 or 17 deep, I did measure it the other day. I will look again when i search for a peel.
thank you for your time and advice, really appreciate it.
Post by: WiPelletHead on March 14, 2021, 09:08:48 PM
Post by: Free Mr. Tony on March 15, 2021, 05:23:57 AM
Much of it comes with dough development as well. The better you get at making dough and having an understanding of what is happening at certain times through it's development, the easier it will be to open the dough ball. Dough with a strong gluten network that has been mixed to the proper stage will pretty much just fall into it's shape for you with very little effort.
Post by: 02ebz06 on March 15, 2021, 12:01:41 PM
well the GF said we will be doing this again. So a 3 day ferment could be easily done, so if you would like o share your recipe or a link I would appreciate it. I liked the Brick cheese idea. I love a good salty brick cheese. The GF is not a fan of the big crust at the end, she said this wasn't bad as it was not heavy but kind of soft, but would prefer the outer crust be smaller.
I will look for some videos, most of the ones I have watched were from Vito Iacopelli, (probably spelled that wrong) he makes it look easy, as did a few others I had seen. I need to find some sort of dough board, I don't have empty counter space to use. I used a plastic/nylon cutting board today. I did the first part of the dough on the kitchen table. I used semolina for the stretching and on the tray to try to keep it from sticking. I was surprised that after the 4 hours of rest after I made balls, that they were still fairly sticky once I started to work them out. I will look for the brown rice flour also.
I did see some of the kits, my grill is 16 or 17 deep, I did measure it the other day. I will look again when i search for a peel.
thank you for your time and advice, really appreciate it.
You can get a small bag of Brown Rice flour at any grocery store that sells Bob's Red Mill flours.
It doesn't absorb water as quickly as regular flour.
Some people use these for stretching their dough:
https://www.wayfair.com/Tableboards--Tableboards-Maple-Wood-Reversible-Pastry-Board-PBB1-L187-K~TBX1013.html?refid=GX490221400310-TBX1013&device=c&ptid=910174385964&network=g&targetid=pla-910174385964&channel=GooglePLA&ireid=126490886&fdid=1817&gclid=CjwKCAiAhbeCBhBcEiwAkv2cY7cEYCy9Q0L1SRmQM2cGr9u33dRU7DbPWcUrJDYg0K4oOVgEftHeHBoCmQAQAvD_BwE
I have a piece of Corian I use.
Something made of wood is probably the best.
Below is the recipe I have been using.
There is a fermentation prediction model on the Pizza Making forum.
I reduced the yeast below to match the model.
The reason for doing that was I was getting a giant bubble on the dough ball and that is an indication of over proofing.
Didn't know how many pizzas you make at a time, so I set it do you can make 1 or 2, you can do the math to make as many as you want.
EDIT: The Sugar and Diastatic Malt Powder help with browning if you are using a 00 flour.
Post by: Bentley on March 19, 2021, 02:03:26 PM
We have an On the Go RV water softener that we use for the Spa. I swore I was going to use that water to make the dough and as usual, remember that now too!
So I am going to get up, go get the soft water and make some with 00! I wonder in NY City is soft or hard?
(https://i.imgur.com/hF4FY86h.jpg)
Post by: Free Mr. Tony on March 19, 2021, 03:21:28 PM
I always wondered how pizza places had their dough at room temp for so long. I believe this is the trick.
Post by: pmillen on March 19, 2021, 07:59:49 PM
I have one but have only used it for lefse and it works great.
You make lefse! Good for you. Do you also make rosettes? You should talk with Marcia (daughter of Norwegian immigrants).
She lost contact with all of her lefse and rosette making pals when we moved from Fargo. Scandinavians are an ethnic minority here in Omaha. But she stays with it.
Post by: WiPelletHead on March 19, 2021, 09:57:40 PM
I have one but have only used it for lefse and it works great.
You make lefse! Good for you. Do you also make rosettes? You should talk with Marcia (daughter of Norwegian immigrants).
She lost contact with all of her lefse and rosette making pals when we moved from Fargo. Scandinavians are an ethnic minority here in Omaha. But she stays with it.
Good for Marcia. Glad to hear she has stayed with it.
I don't make rosettes but do like them. And sandbakkels and lutifisk. Have Norwegian relatives and a lot of others where i live.
No Scandinavian in me but I sure do enjoy the food. Lefse is great with some butter on it. Best potato ever.
Post by: 02ebz06 on March 20, 2021, 02:46:04 PM
Our kitchen sucks for taking pictures. Have two skylights that wash out the pictures.
Post by: okie smokie on March 20, 2021, 07:59:44 PM
Sausage and pepperoni today.Easy to edit the exposure with your cell. Takes very little attention.
Our kitchen sucks for taking pictures. Have two skylights that wash out the pictures.
Post by: 02ebz06 on March 23, 2021, 03:00:00 PM
Sausage and pepperoni today.Easy to edit the exposure with your cell. Takes very little attention.
Our kitchen sucks for taking pictures. Have two skylights that wash out the pictures.
Wasn't the kitchen, lens on phone was cloudy. ???
Kitchen is still a problem trying to keep light from the skylights out of the picture.
Today's pizza...
Post by: 02ebz06 on March 27, 2021, 02:40:29 PM
Post by: Free Mr. Tony on March 27, 2021, 06:30:58 PM
Post by: 02ebz06 on April 03, 2021, 02:55:00 PM
Post by: Bentley on April 03, 2021, 07:07:56 PM
Post by: bregent on April 05, 2021, 01:21:02 PM
Post by: 02ebz06 on April 05, 2021, 01:26:16 PM
Post by: Bar-B-Lew on April 05, 2021, 01:36:55 PM
Post by: Bentley on April 05, 2021, 02:15:54 PM
Post by: BigDave83 on April 05, 2021, 03:55:38 PM
Post by: 02ebz06 on April 10, 2021, 02:49:49 PM
Post by: scdaf on April 10, 2021, 04:45:39 PM
Sorry, my computer and phone are not speaking to one another . Flames wash just over the top o the pie. Crust and toppings done simultaneously, total cooking time: maybe 90 seconds. Used a 72 hour proof with 00 flour.
Post by: Free Mr. Tony on April 10, 2021, 06:18:04 PM
(https://i.imgur.com/ybzPNY9l.jpg)
(https://i.imgur.com/jmsYYDNl.jpg)
(https://i.imgur.com/LdIMkRIl.jpg)
(https://i.imgur.com/NOm2T2ml.jpg)
Post by: Bentley on April 10, 2021, 07:44:07 PM
Post by: 02ebz06 on April 11, 2021, 11:57:29 AM
I made a focaccia bread once. was really good but just too much bread.
Doc says I'm "supposed" to cut down on the carbs.
Hard to do when breads are soooo gooood.
Post by: BigDave83 on April 11, 2021, 02:33:38 PM
Doc says I'm "supposed" to cut down on the carbs.
Hard to do when breads are soooo gooood.
I can relate, regular store bought bread I very rarely eat, maybe a slice of toast with some eggs.
What I make even though it isn't the best looking it is so much better than regular bread, then I eat more than I should.
Post by: Free Mr. Tony on April 11, 2021, 02:37:46 PM
I do run about 3 miles 4 to 5 days a week so my weight has been in check even with the bread consumption going up a tick.
Post by: Bentley on April 11, 2021, 04:19:32 PM
Post by: 02ebz06 on April 11, 2021, 04:59:17 PM
Post by: ylr on April 14, 2021, 10:05:48 AM
Post by: Bentley on April 14, 2021, 02:29:36 PM
Post by: Bar-B-Lew on April 14, 2021, 02:51:46 PM
I think you would be better off buying the Pillsbury Classic Pizza Crust and some sauce.
Or english muffins and sauce
Post by: Free Mr. Tony on April 14, 2021, 04:03:21 PM
Top and cook directly on the oven rack at 425. It gets nice and crisp but still has a decent chew. It works well on the grill as well.
(https://i.imgur.com/KiUAxUxl.png)
Post by: 02ebz06 on April 14, 2021, 04:20:39 PM
This is far and away the best way to do "cheater" pizza that I have tried. These are in the bakery section of my Kroger. They make all different shapes and sizes of the same product. It's excellent.
Top and cook directly on the oven rack at 425. It gets nice and crisp but still has a decent chew. It works well on the grill as well.
(https://i.imgur.com/KiUAxUxl.png)
Have not seen them. Are they better than the Boboli.
Had one of them years ago, can't remember if it was good or bad.
Post by: Free Mr. Tony on April 14, 2021, 05:29:34 PM
Post by: ylr on April 14, 2021, 09:52:47 PM
I think you would be better off buying the Pillsbury Classic Pizza Crust and some sauce.
Or english muffins and sauce
I think you would be better off buying the Pillsbury Classic Pizza Crust and some sauce.
Are ya'll trying to tell me something??? :rotf:
Post by: BigDave83 on April 15, 2021, 07:58:57 AM
I think you would be better off buying the Pillsbury Classic Pizza Crust and some sauce.
Or english muffins and sauceI think you would be better off buying the Pillsbury Classic Pizza Crust and some sauce.
Are ya'll trying to tell me something??? :rotf:
I know they made the kit 5 years ago or so. My last GF loved them and we would make them all the time. There may still be one in the back of the cupboard.
Just looked and they changed them now it is just stuff to make 2 crusts and a can of sauce, no more powdered cheese. People are not happy about this on the Chef's website.
Post by: Free Mr. Tony on April 15, 2021, 05:56:57 PM
I think you would be better off buying the Pillsbury Classic Pizza Crust and some sauce.
Or english muffins and sauceI think you would be better off buying the Pillsbury Classic Pizza Crust and some sauce.
Are ya'll trying to tell me something??? :rotf:
In hindsight that pizza kit very well could be the reason I started cooking. I got married young. I was 21 and my wife was 19. Neither of us really cooked much at the time. I remember one of my first attempts at cooking was mashed potatoes. I ran the egg beater through the potatoes that were situated in a teflon pot. We ended up with what appeared to be peppered mashed potatoes only it was flakes of teflon coating.
Anyway, my wife's go to recipe from childhood was that exact pizza kit. It, at least in her hands, was the most awful "pizza" that I can think of. To make it even worse she would put slices of kraft american cheese from the little cellophane wrappers on top. That cheese basically turns black and turns into a whole other substance at oven temps.
I started doing the cooking and after 20+ years, I now consider myself an above average home cook. She does not cook at all. If I'm not around she eats cereal for dinner, or if feeling adventurous, spaghetti with ragu sauce.
Post by: 02ebz06 on April 24, 2021, 02:47:41 PM
Post by: Free Mr. Tony on April 26, 2021, 07:49:02 PM
Post by: 02ebz06 on May 01, 2021, 02:41:58 PM
Had seen a few posts on the PM site where people had used them, and since I like green olives, thought I'd give it a try.
Turned out very good. I liked it a lot.
Post by: BigDave83 on May 01, 2021, 10:24:22 PM
Went with something a little different for topping today, added green olives.
Had seen a few posts on the PM site where people had used them, and since I like green olives, thought I'd give it a try.
Turned out very good. I liked it a lot.
Always look forward to the weekend and the pizza pic. That is a perfect circle. I have not had green olives since trying them and not liking them as a kid. I will have to try again. My father loved the things.
Post by: Bar-B-Lew on May 02, 2021, 03:23:59 PM
I had pepperoni, mushrooms, and jalapenos on a pizza recently for the first time and loved it. Not sure why it took me so long in life to order one with those 3 toppings on it.
Post by: Bentley on May 02, 2021, 03:41:30 PM
I never got the Slice with just cheese, or just pepperoni or sausage. To me, that would be like having a hamburger patty between a bun, that's it.
Post by: 02ebz06 on May 02, 2021, 04:25:50 PM
Post by: Free Mr. Tony on May 02, 2021, 04:59:08 PM
I am the opposite I guess. I usually want so many things on it I screw it up. Instead of saying we can only have a small amount of each, I ruin it by putting large amounts of every toping. Lets see, I want pepperoni, sausage, Canadian bacon and linguica. We move to black olives, mushrooms & onions. We finish with green peppers, jalapeños & garlic all on top of a lovely white sauce.
I never got the Slice with just cheese, or just pepperoni or sausage. To me, that would be like having a hamburger patty between a bun, that's it.
Sometimes I just make a fresh ground burger with salt only topped with a slice of american cheese on a toasted bun. Nothing else. Now and again, it's heaven.
Post by: Bentley on May 02, 2021, 05:19:29 PM
Post by: 02ebz06 on May 08, 2021, 02:42:58 PM
Post by: Bentley on May 08, 2021, 02:46:22 PM
Post by: 02ebz06 on May 08, 2021, 02:59:02 PM
Just a comment. I said it in the Michigan thread, wanted to reiterate it here. Buddy's Pizza is the real deal...I was gonna say when it come to Detroit style pizza, but that would not be correct. It is simply the real deal for pizza. WOW what a pie!
Shield's is another well respected place in Detroit area.
PM forum has a 37 page thread on people trying to duplicate them.
Post by: Free Mr. Tony on May 08, 2021, 03:30:56 PM
Post by: Bar-B-Lew on May 08, 2021, 03:40:07 PM
Post by: 02ebz06 on May 08, 2021, 03:55:05 PM
Post by: Trooper on May 10, 2021, 07:05:44 PM
Now that really slays me.
I've had one of the Pizza Hut routines and have had tons of Buddys, Papa Romano's, Loui's, Jets, Shields, and you name it.
The pizza Hut imitation is nowhere on the road to comparison with quality/genuine Detroit Style pizza.
Pizza Hut has a rectangular pizza, deep dish, with their normal sauce, normal toppings, cooked in their normal fashion. And they taste just like any other Pizza Hut pizza.
Post by: Bar-B-Lew on May 10, 2021, 07:35:17 PM
Pizza Hut has a "Detroit Style Pizza"?
Now that really slays me.
I've had one of the Pizza Hut routines and have had tons of Buddys, Papa Romano's, Loui's, Jets, Shields, and you name it.
The pizza Hut imitation is nowhere on the road to comparison with quality/genuine Detroit Style pizza.
Pizza Hut has a rectangular pizza, deep dish, with their normal sauce, normal toppings, cooked in their normal fashion. And they taste just like any other Pizza Hut pizza.
They actually had a rectangular pizza with thick crust and sauce on the top a few months ago. I never had it. Only saw it on commercials.
I also could have swore that I read some brothers from Detroit were opening up a pizza shop in the general area in PA where I live, but I could have dreamt about it.
Post by: Free Mr. Tony on May 11, 2021, 07:27:31 AM
Pizza Hut has a "Detroit Style Pizza"?
Now that really slays me.
I've had one of the Pizza Hut routines and have had tons of Buddys, Papa Romano's, Loui's, Jets, Shields, and you name it.
The pizza Hut imitation is nowhere on the road to comparison with quality/genuine Detroit Style pizza.
Pizza Hut has a rectangular pizza, deep dish, with their normal sauce, normal toppings, cooked in their normal fashion. And they taste just like any other Pizza Hut pizza.
They actually had a rectangular pizza with thick crust and sauce on the top a few months ago. I never had it. Only saw it on commercials.
I also could have swore that I read some brothers from Detroit were opening up a pizza shop in the general area in PA where I live, but I could have dreamt about it.
It seems like Detroit and Roman style are the two hot styles that people are opening up shops specializing in those styles.
Post by: 02ebz06 on June 19, 2021, 02:17:59 PM
Homemade Canadian Bacon and Muenster Cheese.
Was really good with the Muenster.
Nice crisp crust as evident by second pic, didn't fold.
Post by: elenis on June 21, 2021, 02:19:10 PM
Post by: 02ebz06 on June 21, 2021, 02:36:55 PM
Tip: You will need to turn the pizza often so you don't burn in one spot.
Take a visit to the Pizza Making forum.
You can find recipes, and experiences of others that have your oven.
They have dough generator formulas there as well.
Post by: elenis on June 26, 2021, 10:26:17 PM
Post some pictures when you make some.
Tip: You will need to turn the pizza often so you don't burn in one spot.
Take a visit to the Pizza Making forum.
You can find recipes, and experiences of others that have your oven.
They have dough generator formulas there as well.
As you suggested I joined the other forum to read up all the things I don't know and did my first attempt on my Ooni Fyra today.
(https://i.imgur.com/izssC9Mb.jpg)
The roaring fire going when I took the front off right before I slapped a pizza in it.
(https://i.imgur.com/hCVTskgb.jpg)
Ended up at one point getting a reading over 1000 degrees but was trying to be in the 950ish range.
Below are a couple of the pizzas I made. Turned out better then I expected for my first time using it.
(https://i.imgur.com/Oga3q8rb.jpg)
(https://i.imgur.com/iGvZRvMb.jpg)
Biggest mistake, besides slightly overdone, was using a store bought sauce on them. Way too much salt in it so I will make my own next time.
Post by: 02ebz06 on June 27, 2021, 11:18:10 AM
Always a challenge learning an oven.
Post by: elenis on June 28, 2021, 11:10:57 PM
Look pretty good for a first attempt in a new oven! :clap:
Always a challenge learning an oven.
I think it is going to be interesting for sure. Prior to building my home in 2018 my 10 acres was a soy bean field and most of the land around me is corn and soy bean fields so the wind really comes through. I think I need to set up a wind sock or something so I know how to face my oven based on wind direction each time. I have a stainless steel cart that should be arriving over the next few days so if the wind changes I can to.
Post by: 02ebz06 on July 09, 2021, 04:47:47 PM
Pepperoni with Canadian Bacon, and brisket with green chili.
Post by: Bar-B-Lew on July 09, 2021, 05:15:38 PM
Post by: 02ebz06 on July 09, 2021, 06:02:13 PM
Knowing the people I hang around with, you can put hatch chili on pretty much everything and they will like it.
Post by: Bentley on July 09, 2021, 06:20:07 PM
Post by: 02ebz06 on July 09, 2021, 06:35:49 PM
Going to make a sort of bar pie for poker tomorrow.
Sharp cheddar cheese, Ground beef, and diced onions. Cut in squares.
The crust will be crispy Pizza Hut like.
First time, so hope it turns out... ::)
Post by: Bar-B-Lew on July 09, 2021, 06:38:46 PM
Thanks Bentley..
Going to make a sort of bar pie for poker tomorrow.
Sharp cheddar cheese, Ground beef, and diced onions. Cut in squares.
The crust will be crispy Pizza Hut like.
First time, so hope it turns out... ::)
I was thinking about that while looking at your pics today. Will you go out to the edge with the sauce and toppings and have very little crust on the ends?
Post by: BigDave83 on July 09, 2021, 10:09:37 PM
Post by: 02ebz06 on July 10, 2021, 10:14:18 AM
Thanks Bentley..
Going to make a sort of bar pie for poker tomorrow.
Sharp cheddar cheese, Ground beef, and diced onions. Cut in squares.
The crust will be crispy Pizza Hut like.
First time, so hope it turns out... ::)
I was thinking about that while looking at your pics today. Will you go out to the edge with the sauce and toppings and have very little crust on the ends?
For the bar pie, yes. Sauce, cheese and toppings all the way out. No puffy rim.
Post by: Bar-B-Lew on July 10, 2021, 10:50:45 AM
Thanks Bentley..
Going to make a sort of bar pie for poker tomorrow.
Sharp cheddar cheese, Ground beef, and diced onions. Cut in squares.
The crust will be crispy Pizza Hut like.
First time, so hope it turns out... ::)
I was thinking about that while looking at your pics today. Will you go out to the edge with the sauce and toppings and have very little crust on the ends?
For the bar pie, yes. Sauce, cheese and toppings all the way out. No puffy rim.
Any idea why that isn't done on other styles of pizzas?
Post by: 02ebz06 on July 10, 2021, 11:36:36 AM
Thanks Bentley..
Going to make a sort of bar pie for poker tomorrow.
Sharp cheddar cheese, Ground beef, and diced onions. Cut in squares.
The crust will be crispy Pizza Hut like.
First time, so hope it turns out... ::)
I was thinking about that while looking at your pics today. Will you go out to the edge with the sauce and toppings and have very little crust on the ends?
For the bar pie, yes. Sauce, cheese and toppings all the way out. No puffy rim.
Any idea why that isn't done on other styles of pizzas?
No idea why, other than the style of the pizza for some would be my guess.
NY is meant to be folded, so if sauce/cheese/toppings were all the way to end, you index finger would be in them.
This may be the case for any style that is eaten by the slice without utensils.
Neapolitan is meant to have a light puffy rim/crust (cornicione is the correct name for it).
There are very strict rules if you want to call your pizza an authentic Neapolitan pizza.
Deep Dish (Chicago, Detroit, Sicilian) on the other hand, all have sauce/cheese/toppings to edge and are usually eaten with a knife and fork.
Post by: Bar-B-Lew on July 10, 2021, 11:52:30 AM
Post by: 02ebz06 on July 11, 2021, 11:16:00 AM
The crust was too thick IMO.
It is a bear trying to roll the dough out thin enough since it is only 45% hydration (ratio water to flour).
Normal New York style I make is 60% hydration.
People did like the crunchy crust.
Going to take some playing around to get the dough to roll out thinner.
It was good though...
Post by: Bar-B-Lew on July 11, 2021, 12:36:01 PM
Post by: 02ebz06 on July 11, 2021, 12:52:26 PM
Post by: Bar-B-Lew on July 11, 2021, 12:56:15 PM
Yes, regular pizza sauce, but the cheddar cheese covered it pretty well.
That explains why I couldn't see it. Now that is a bar pizza. Thanks for sharing.
Post by: Bentley on July 11, 2021, 01:06:53 PM
(https://i.imgur.com/yDABoEyh.jpg)
Post by: Bentley on July 11, 2021, 01:12:26 PM
that much in 15 minutes. I am excited so far! I think the only let down may be having had a "real" Detroit with the Brick cheese and trying to duplicate that flavor with a knock off!
(https://i.imgur.com/lroPsJah.jpg)
Post by: 02ebz06 on July 11, 2021, 01:16:32 PM
Too thin and warps in the oven at 550f on a pizza stone. Probably suitable for re-heating slices though.
Ordered a thicker one (at least I hope so) just a bit ago.
I suspect the one you ordered should be pretty good.
Many people buy LLoyd's pans for deep dish pizzas.
Post by: Bentley on July 11, 2021, 02:00:18 PM
(https://i.imgur.com/4t2ur6kh.jpg)
Post by: Bentley on July 11, 2021, 02:55:24 PM
(https://i.imgur.com/t5QFgksh.jpg)
(https://i.imgur.com/XMZjciEh.jpg)
(https://i.imgur.com/d4PgiUSh.jpg)
(https://i.imgur.com/a5sht0oh.jpg)
Post by: Bentley on July 11, 2021, 03:07:41 PM
(https://i.imgur.com/gHq3Yrah.jpg)
Post by: Bar-B-Lew on July 11, 2021, 03:20:18 PM
Post by: 02ebz06 on July 11, 2021, 03:25:07 PM
Post by: Bentley on July 11, 2021, 03:55:47 PM
Way to much dough (disappointed in ATK on that one), when I make it again, I will use half of the ball. That will take care of issue #1. No vegetables, I believe they may have release moisture. Maybe Detroit Style has them, don't know. I did not have anything but sausage in Grand Haven and it was very crisp. Sauce, well when you are told to use whole canned tomatoes and you use homemade paste, you will have an issue. The sauce I made was horrible in this application, would have been wonderful on a traditional Red pizza. That will take care of issue#2. With all of the other issues, no idea if the Jack will work as a decent substitute, will see when I make Pie #2.
I look forward to the pan coming tomorrow, getting some canned tomatoes so I can make the sauce the way the recipe calls for and using much less dough! Bottom and sides were great for crispy, just way to much dough in center.
(https://i.imgur.com/KspOUDQh.jpg)
(https://i.imgur.com/ZJBR9BVh.jpg)
Post by: Bar-B-Lew on July 11, 2021, 04:01:44 PM
Post by: Bentley on July 11, 2021, 04:38:55 PM
(https://i.imgur.com/qBTn7V4h.jpg)
Post by: 02ebz06 on July 11, 2021, 05:10:20 PM
Post by: Bar-B-Lew on July 13, 2021, 01:16:10 PM
[ Invalid Attachment ]
Post by: Bentley on July 13, 2021, 01:49:57 PM
Post by: NorCal Smoker on July 13, 2021, 09:23:10 PM
Post by: Bentley on July 15, 2021, 05:56:03 PM
(https://i.imgur.com/9Yxy65wh.jpg)
Post by: 02ebz06 on July 15, 2021, 06:03:10 PM
I ordered a new pan for making Bar Pies - 14" round x 1" high.
Gets here sometime tomorrow, so will have to give it a try next week sometime.
Post by: Free Mr. Tony on July 15, 2021, 06:10:08 PM
(https://i.imgur.com/1tyCIXpl.jpg)
The recipe has alot of oil which I haven't done in awhile. The results were fantastic. Great flavor and crisp. Was going to do in the wood oven but it was raining. This was 500 degrees on a steel in the oven.
(https://i.imgur.com/lbnXHRll.jpg)
(https://i.imgur.com/ptBSAE2l.jpg)
(https://i.imgur.com/XYPiIwdl.jpg)
Post by: Bentley on July 15, 2021, 06:35:56 PM
I believe #3 will be even better next week! I think I am gonna order some Wisconsin Brick, as I wanna taste it naked and see how close to Jack and Munster it really is!
(https://i.imgur.com/Kgc2dEqh.jpg)
(https://i.imgur.com/1O6PjZZh.jpg)
Post by: 02ebz06 on July 15, 2021, 06:54:35 PM
These are new sourdough recipe I tried out of this book. It has all kinds of styles using starter. It's a good read.
The recipe has alot of oil which I haven't done in awhile. The results were fantastic. Great flavor and crisp. Was going to do in the wood oven but it was raining. This was 500 degrees on a steel in the oven.
Good looking pizzas Tony.
======================================================================================================================
Much better then last effort, Night n Day. Still a few mistakes. After cooking the Sausage, I hit with the stick blender to make real fine. Alas, I got lazy/side tracked and forgot to drain grease. So when put on dough and cooked, ended up causing crisp issues. For me it is still to much dough, and I am done with the 3 stripes for sauce, at some point you just say tradition be damned, I am doing the sauce the way it enhances the pie! Just sausage, sauce & cheese this time. And the new pan!
I believe #3 will be even better next week! I think I am gonna order some Wisconsin Brick, as I wanna taste it naked and see how close to Jack and Munster it really is!
I'm with you on thick dough, not a fan.
Bar/Tavern pie is about the thickest I'm going to make.
Also with you on "tradition be damned". Make what "you" want.
Post by: WiPelletHead on July 15, 2021, 08:35:30 PM
Much better then last effort, Night n Day. Still a few mistakes. After cooking the Sausage, I hit with the stick blender to make real fine. Alas, I got lazy/side tracked and forgot to drain grease. So when put on dough and cooked, ended up causing crisp issues. For me it is still to much dough, and I am done with the 3 stripes for sauce, at some point you just say tradition be damned, I am doing the sauce the way it enhances the pie! Just sausage, sauce & cheese this time. And the new pan!
I believe #3 will be even better next week! I think I am gonna order some Wisconsin Brick, as I wanna taste it naked and see how close to Jack and Munster it really is!
Bentley, if you want to try WI Brick cheese Widmers is very good. https://www.widmerscheese.com/
I see a number of places across the US sell their product but not sure if any are close to you.
Post by: Bar-B-Lew on July 15, 2021, 09:00:19 PM
Post by: Bentley on July 15, 2021, 09:48:42 PM
Bentley, if you want to try WI Brick cheese Widmers is very good. https://www.widmerscheese.com/
I see a number of places across the US sell their product but not sure if any are close to you.
Post by: BigDave83 on July 15, 2021, 09:58:13 PM
Getting ready to go slice it up right now, this one just smells better!
(https://i.imgur.com/9Yxy65wh.jpg)
What kind of pan did you buy, is it something special or is it more the shape of it?
I have never had a pizza like that but it looks like something I would eat.
Post by: Bentley on July 16, 2021, 12:36:36 PM
Post by: Free Mr. Tony on July 16, 2021, 04:16:44 PM
I can get brick cheese around here. It melts nice and tastes good, but I've never noticed much of a flavor difference between that and a mozzarella/muenster blend.
Post by: Bentley on July 16, 2021, 04:44:02 PM
I can get brick cheese around here. It melts nice and tastes good, but I've never noticed much of a flavor difference between that and a mozzarella/muenster blend.
Post by: 02ebz06 on July 17, 2021, 02:34:08 PM
Made a big improvement in my NY pizzas.
I no longer add oil to the dough.
Makes the crust crisper.
Not shown, but I can do a slight fold of a slice and it stays straight out. No droop at all.
Post by: Bentley on July 17, 2021, 03:42:32 PM
(https://i.imgur.com/4NKOkPth.jpg)
Post by: Bentley on July 17, 2021, 03:48:20 PM
(https://i.imgur.com/FZPUXUIh.jpg)
Post by: Bentley on July 17, 2021, 04:09:16 PM
On to the Infamous, Deep Dish!
(https://i.imgur.com/4YsQ0wzh.jpg)
(https://i.imgur.com/iU2pynLh.jpg)
Post by: 02ebz06 on July 17, 2021, 04:39:57 PM
Post by: BigDave83 on July 17, 2021, 08:28:54 PM
Post by: Bentley on July 17, 2021, 09:19:30 PM
I would eat that, how thick should the crust be? Also what are you using for dough?
Post by: 02ebz06 on August 02, 2021, 12:23:57 PM
First is a South Shore Bar Style.
Really liked this one. Three of us devoured the whole 16" pizza.
Second one is my usual NY style from Saturday.
I'd love to make them more often, but carbs are tough on the body, weight wise. :( :'(
Post by: Bentley on August 02, 2021, 03:15:37 PM
Post by: Bar-B-Lew on August 02, 2021, 03:30:23 PM
Those are good looking pizza's!
I agree with that.
I didn't try any pizza in Philly. Maybe next trip.
Post by: 02ebz06 on August 02, 2021, 03:39:51 PM
Post by: bregent on August 09, 2021, 03:29:42 PM
Pepperoni
Mushroom, red onion, pancetta
Post by: 02ebz06 on August 09, 2021, 03:51:50 PM
What oven do you cook them in ?
My pizza stones are 16/x16 and that is about max for my kitchen oven, only 17 something wide and less deep because of the fan at the back.
And my pizza oven door is only 17" wide,
Memphis grill is 18" deep but front and back edges would be too hot.
Post by: bregent on August 09, 2021, 04:08:44 PM
Here's an older pic with a smaller pie cooking. I've since lowered the bottom stone to the lowest rack which makes it easier to launch. With 2 ovens, I keep one configured for pizza all the time.
I've gotten the same 19" stone to fit on my Memphis by raising it up on 3 Weber flavorizor bars - I'll try to find a pic of that.
Post by: bregent on August 09, 2021, 04:15:36 PM
Here's how I have the 19" stone on the Memphis to allow the lid to close
Post by: 02ebz06 on August 09, 2021, 04:31:21 PM
You oven is definitely wider than mine.
My double oven is 11 years old. Plan on replacing them in a couple years.
Would like one with steam option (good for making breads) and double doors so you don't have that big door in front of you when it is open.
Haven't looked yet, but someone must make ovens with double doors.
I use my upper oven mostly for pizza as well, bar pies and thin crust, and bread. NY and Neapolitan in the pizza oven. Rarely make the Neapolitan though.
Haven't used the Memphis for pizza's since I got a pizza oven. My NY pies are 14" and the bar pies and thin/cracker crust are 16".
Post by: 02ebz06 on August 15, 2021, 11:50:48 AM
Sausage, Mushroom, and Onions.
Grated some Pecorino Romano cheese on top.
Post by: Free Mr. Tony on August 15, 2021, 04:26:16 PM
Thanks for the info and pics.
You oven is definitely wider than mine.
My double oven is 11 years old. Plan on replacing them in a couple years.
Would like one with steam option (good for making breads) and double doors so you don't have that big door in front of you when it is open.
Haven't looked yet, but someone must make ovens with double doors.
I use my upper oven mostly for pizza as well, bar pies and thin crust, and bread. NY and Neapolitan in the pizza oven. Rarely make the Neapolitan though.
Haven't used the Memphis for pizza's since I got a pizza oven. My NY pies are 14" and the bar pies and thin/cracker crust are 16".
I have a Bluestar range with gas oven. I used to have a Bluestar rangetop. I love the Bluestar burners. My gas oven has been a little finicky. They make an electric wall oven with french doors.
Post by: 02ebz06 on August 15, 2021, 06:26:14 PM
I have a Bluestar range with gas oven. I used to have a Bluestar rangetop. I love the Bluestar burners. My gas oven has been a little finicky. They make an electric wall oven with french doors.
Thanks, I had never heard of BlueStar before. I will check them out.
Post by: Bar-B-Lew on August 22, 2021, 07:58:10 PM
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Post by: 02ebz06 on August 23, 2021, 11:01:01 AM
I'll bet it takes a bite or two for your brain to adjust to a hoagie with crunchy dough.
Post by: 02ebz06 on August 23, 2021, 11:03:51 AM
I'm really liking this style. Guess it's because it's different than the NY style I usually make.
Post by: Bar-B-Lew on August 23, 2021, 11:42:43 AM
That looks pretty good. An open faced hoagie.
I'll bet it takes a bite or two for your brain to adjust to a hoagie with crunchy dough.
I've had it several times before. The pizza shop doesn't always have it available, but when they do I grab a slice or two. The dough isn't super crunchy. I am thinking they cook the dough with the meat and cheese on it to a certain state and then pull it out of the oven, let cool, and add the rest of the toppings. They then reheat when ordered.
I use a knife and fork to get started on it in order to eat it without dumping the toppings all over the place. Once I get about a third of it eaten, I can usually pick it up and eat like a normal pizza slice (without folding).
Post by: Bar-B-Lew on August 23, 2021, 11:43:11 AM
Post by: Bentley on August 23, 2021, 12:19:53 PM
Post by: Bar-B-Lew on August 23, 2021, 12:31:31 PM
I must put my foot down and say that you simply cannot put lettuce on a pizza!
I think it is closer to the "open faced hoagie" than a pizza. It has no sauces on it like most pizzas.
Post by: Bentley on August 23, 2021, 01:23:53 PM
Post by: Bar-B-Lew on August 23, 2021, 03:34:53 PM
Is it cooked in pizza oven?
Yes
Post by: 02ebz06 on August 28, 2021, 03:28:42 PM
Getting the baking part down pretty good now.
4-1/2 minutes and nice crispy crust.
Post by: Bar-B-Lew on September 03, 2021, 03:00:26 PM
Post by: Bar-B-Lew on September 03, 2021, 03:00:51 PM
Post by: 02ebz06 on September 03, 2021, 03:07:03 PM
Post by: Bentley on September 03, 2021, 07:18:04 PM
Post by: Bar-B-Lew on September 03, 2021, 07:26:50 PM
Did you make that mushroom?
I wish I could do something like that. I have no clue how to make a homemade pizza. It was from a pizza shop close to my house.
Post by: Bentley on September 03, 2021, 07:27:57 PM
Post by: Bar-B-Lew on September 03, 2021, 07:56:21 PM
You could very easy! You choose not to, and that is fine!
I plan to experiment more with stuff like that when I retire to occupy my time. I'm looking forward to that.
Post by: Bentley on September 03, 2021, 09:28:55 PM
Post by: Bentley on September 10, 2021, 09:46:15 PM
(https://i.imgur.com/Pvx03sRh.jpg)
Post by: BigDave83 on September 11, 2021, 08:19:02 AM
Did you make the crust, or was it a premade?
Post by: Bentley on September 11, 2021, 09:53:24 AM
Post by: 02ebz06 on September 11, 2021, 11:03:45 AM
I made it with some OO.
Is that Olive Oil or 00 Flour ?
Post by: Bentley on September 11, 2021, 01:48:33 PM
Post by: 02ebz06 on September 11, 2021, 03:01:30 PM
If you add sugar and/or Diastatic Malt Powder it will help to brown the crust.
I have Diastatic malt power in these NY style that I made today at lower temp (probably about 650-700f) using 00 flour.
First is Pepperoni and jalapeno (my half).
Second is Canadian Bacon and Sausage (homemade).
Post by: Bentley on September 11, 2021, 03:46:36 PM
Post by: 02ebz06 on September 11, 2021, 04:28:51 PM
The purists would not call it Neapolitan being cooked at that temp. I'm not one though.
As long as it tastes good, I'm OK with whatever it looks like, and I've had some disasters, but they still tasted OK.
I just add the DMP now, dropped the sugar per doctors insistence. Something about being borderline diabetic.
Post by: Bentley on September 11, 2021, 06:36:51 PM
Post by: 02ebz06 on September 12, 2021, 11:11:21 AM
This was no where near being a Neapolitan. I have never seen meat release so much oil. It was frying in it at the end. It had to be poured off!
My apologies, for some reason I thought you were trying to make a Neapolitan pizza.
Post by: 02ebz06 on September 25, 2021, 02:58:24 PM
Went for plain cheese this time.
Tried to stuff the crust with Muenster.
Used Muenster because it is one of our "snack" cheeses and happened to be in the fridge.
That process need a lot of work if I try again. ::)
Didn't seal the flap and the cheese ran out.
Need to use small chunks rather than strips of cheese as well. Might be able to get a little more round looking.
Overall it was really good. Nice thin/crisp crust and the Muenster tasted really good.
Will try a pizza with just Muenster instead of the Mozz/Prov I usually use.
Post by: BigDave83 on September 25, 2021, 08:59:56 PM
how did you cook this one and what temps?
Post by: Bentley on September 25, 2021, 10:24:54 PM
Post by: Kristin Meredith on September 26, 2021, 10:50:04 AM
Post by: 02ebz06 on September 26, 2021, 11:52:39 AM
how did you cook this one and what temps?
Was cooked in the pizza oven. I'm guessing the deck temp was about 700f.
I don't check it anymore, I just look at the thermometer in the core of the dome (which is probably 4" thick) and get it to 500f.
======================================================================================================
Did the crust cheese run into the body of the pie or onto the tray?It ran into the pie. You can see some of it around the edge in the first pic.
When I folded the crust over the Muenster, I didn't get it sealed all the way around.
Post by: Bentley on September 26, 2021, 01:18:38 PM
Post by: Bentley on October 27, 2021, 08:41:14 PM
(https://i.imgur.com/63xHHJ0h.jpg)
(https://i.imgur.com/UmVbzQdh.jpg)
Post by: Bentley on October 27, 2021, 08:42:29 PM
(https://i.imgur.com/IOZ5zsRh.jpg)
Post by: 02ebz06 on October 28, 2021, 10:47:03 AM
Post by: Bentley on October 28, 2021, 11:41:01 AM
Post by: Bentley on October 30, 2021, 04:16:01 PM
(https://i.imgur.com/2fkecsxh.jpg)
Post by: Free Mr. Tony on October 30, 2021, 06:52:11 PM
Post by: 02ebz06 on November 06, 2021, 03:04:52 PM
Had some sausage on one half as well, drizzled some BBQ sauce on and sprinkled some Mizithra cheese on top.
I should have skipped the BBQ sauce or used a lot less as it was too sweet for my taste.
Post by: Free Mr. Tony on November 07, 2021, 06:32:40 PM
(https://i.imgur.com/DCHDaV9l.jpg)
(https://i.imgur.com/OMQp3atl.jpg)
(https://i.imgur.com/hT5CeZjl.jpg)
(https://i.imgur.com/hPnWQ1bl.jpg)
Post by: Bentley on November 07, 2021, 06:38:06 PM
Post by: yorkdude on November 08, 2021, 04:49:53 AM
Post by: Canadian John on November 08, 2021, 07:53:00 AM
On the better side of good. That's the way I like them. Good job.
Post by: Bentley on November 17, 2021, 09:15:31 PM
(https://i.imgur.com/vIGGeV3h.jpg)
Post by: 02ebz06 on November 18, 2021, 11:57:47 AM
Over-fermenting causes the yeast to run out of food and then the gasses stop being produced.
The heat does expand the bubbles, but they have to be there in the first place.
Under-fermenting gives more bubbles, but then you run the risk of the center of the pizza bubbling.
It you want a more crispy crust, try baking at a lower temp for longer time.
If you want bubbles, ferment for shorter time or gradually increase yeast.
Only make one change at a time. If you do too many, you don't know what made it worse or better.
It is a long process. Don't give up...
Post by: Bentley on November 18, 2021, 12:27:31 PM
Post by: 02ebz06 on November 20, 2021, 03:13:57 PM
Post by: Bentley on November 20, 2021, 04:06:34 PM
Post by: 02ebz06 on November 20, 2021, 05:05:50 PM
I heat it until the core thermometer gets over 500f.
By core thermometer I mean the dome of the oven is about 4-6" thick and the thermometer is in the center of that.
Don't know exact, guess I could measure.
I'm guessing the deck is somewhere in to 600-700f range.
I guess I should start measuring it again.
It takes about 4-5 minutes.
I'm using the Caputo Blue 00 Pizzeria flour which needs a higher temp for browning, which is why crust is not too dark.
I should probable just save this flour for when I want to fool around with Neapolitan pizza again. That is done at 850-950f for 60-90 seconds.
It takes a lot more wood and longer time to get the inside to that high of a temp which is why I haven't messed with Neapolitan much.
Do it in the Memphis at 550-600f on a pizza stone (should be 3/4" if doing on grill). About 1 hour heat up. You can test with an IR gun.
Post by: Bentley on November 20, 2021, 06:20:51 PM
Post by: 02ebz06 on November 20, 2021, 06:48:13 PM
One thing about the Pro, I think the heat is more even than the oven.
Whenever I bake something in the oven I have to pull the tray out, rotate it 180 and put it back in.
Sometimes have to change shelves.
I don't think I ever made a pizza in the home oven as the Pro had higher heat.
Once I started making thin crust and bar pies, then I use the home oven.
Post by: Bentley on November 21, 2021, 01:35:14 PM
Post by: 02ebz06 on November 21, 2021, 02:16:41 PM
Post by: Bentley on November 21, 2021, 03:03:29 PM
(https://i.imgur.com/8DEJu9Lh.jpg)
Post by: 02ebz06 on November 21, 2021, 05:01:18 PM
For thin crust pizza, typically you use a rolling pin to roll it out a little larger than the cutter pan. Recipe obviously needs to allow that size.
Then put the dough skin on the cutter pan, and use the rolling pin to roll over the top and cut off the excess, and make a nice round skin.
Thin crusts are fairly low hydration dough 40-45% and take a lot of work to get them rolled out.
Here is a Pizza Hut Clone recipe you can try and see if you like it any better than the one you have been using.
Only made it once so I can't say how close it is to Pizza Hut as I haven't eaten there in years.
Post by: Bar-B-Lew on November 27, 2021, 09:57:54 PM
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Post by: 02ebz06 on November 27, 2021, 11:41:26 PM
Post by: Bentley on November 28, 2021, 02:50:49 PM
Post by: 02ebz06 on November 28, 2021, 04:39:57 PM
Man that is thin, you would have to fold it!
Yup, that is NY style...
Post by: Bentley on November 28, 2021, 05:33:24 PM
Post by: Bar-B-Lew on November 28, 2021, 07:48:10 PM
A few years ago, I was at a Flyers game with my Dad when Lorenzo's used to be the pizza of choice at the arena. At Thanksgiving, I told my Dad that I was going to the Flyers game on Friday and he asked me if I was getting a slice of pizza. Now, this is a guy that spent about 50 years as a short order cook as a second job while he worked in a steel factory for 35 of those years and his son ran a pizza shop for 30 years under the tutelage of his first generation from Italy father in law until his unexpected passing about six weeks ago. For him to ask meant that he really thought highly of the pizza. I think the sauce is really good and one of the best pizzas I have eaten regardless of the huge size of the slice.
Post by: 02ebz06 on November 29, 2021, 12:25:48 PM
I had a slice at at least 4 of the 8 days we were on the cruise.
Post by: Bar-B-Lew on November 29, 2021, 04:50:01 PM
A Pittsburgh-style pizza crust usually comes out of the oven medium crisp, puffy, and chewy
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Post by: 02ebz06 on November 29, 2021, 04:54:08 PM
Will try that Saturday.
The crust LOOKS like American style. Too thick for NY style.
Post by: Bar-B-Lew on November 29, 2021, 05:03:43 PM
The mushrooms look. Never tried mushrooms as only topping.
Will try that Saturday.
The crust like American style. Too thick for NY style.
Crust is in between NY style and bar style
Post by: Bentley on November 29, 2021, 05:28:06 PM
I guess I need to look into making a Bar pizza.
The defining characteristic of the bar pizza is its extremely thin crust. The crust is noticeably thinner than the standard New York-style pie, but slightly thicker than that of a Chicago-style thin crust pizza and not as crackly. The bar pie's crust is unique in that it is crispy and chewy at the same time
Post by: Bar-B-Lew on November 29, 2021, 05:35:10 PM
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Post by: 02ebz06 on November 29, 2021, 05:43:28 PM
Never heard of this Bar Style pizza till a few months/years? ago on here. They do not serve pizza in any bars I am aware of in California, although, I was pretty much a 10 meter Dive kind of guy! From this description, it sounds like a Me n Ed's which was my favorite pizza of all time back in the 70's!
I guess I need to look into making a Bar pizza.
The defining characteristic of the bar pizza is its extremely thin crust. The crust is noticeably thinner than the standard New York-style pie, but slightly thicker than that of a Chicago-style thin crust pizza and not as crackly. The bar pie's crust is unique in that it is crispy and chewy at the same time
The bar pie I make (South Shore Bar Pie) is definitely thicker than my NY pizzas.
It is made in a pan with sides.
I'm guessing that is a bit different (crust-wise) than a typical bar pie.
Post by: Bentley on November 30, 2021, 12:00:24 PM
Post by: Bar-B-Lew on November 30, 2021, 03:54:09 PM
Post by: bregent on December 01, 2021, 12:50:24 AM
Post by: BigDave83 on December 01, 2021, 07:36:19 AM
Post by: 02ebz06 on December 01, 2021, 12:09:24 PM
I make 14" NY and do the same, stretch it over side of peel a little.
Post by: Free Mr. Tony on December 01, 2021, 04:57:03 PM
Post by: Bar-B-Lew on December 01, 2021, 09:15:38 PM
Post by: Bentley on December 01, 2021, 10:37:32 PM
Post by: Free Mr. Tony on December 02, 2021, 11:17:40 AM
Great looking pizza. What type of cheese do you use?
It looks like a low moisture mozz. Whatever it is, the melt looks about perfect in my book. When mine come out with a melt like that, I know I'm having a good pizza day.
Post by: bregent on December 03, 2021, 10:00:12 PM
I suggest using whole milk cheese and avoid low fat. Also, buy the blocks. Pre-shredded cheese is coated with a type of starch to prevent clumping, but it adversely affects the melt.
Post by: BigDave83 on December 04, 2021, 08:49:11 AM
Thanks. The cheese is Galbani low moisture whole milk mozzarella.
I suggest using whole milk cheese and avoid low fat. Also, buy the blocks. Pre-shredded cheese is coated with a type of starch to prevent clumping, but it adversely affects the melt.
I agree on shredding your own. I am not a pizza maker but have noticed the difference several times in different recipes where i tried to short cut things. The bonus to me is I can make my own blend.
Post by: Free Mr. Tony on December 05, 2021, 08:49:39 AM
I think, if necessary, you can get away with cheap flour or cheap tomatoes, but not the cheese. If the cheese is garbage, the pizza is probably going to be the same.
Post by: 02ebz06 on December 12, 2021, 12:30:06 PM
Everyone though they were the best I've made, except me.
Well they were good, but I was pretty busy and did poor fire management.
Just down to coals. I should have gotten the fire going before starting but everyone was getting hungry.
Consequently, bottom cooked faster than the top.
By the time I got a little tan on the top, the bottom was way too crispy for me (NY style). Difficult to slice.
Everyone else liked that though.
The two NY style were done in the pizza oven using Caputo Blue Pizzeria flour.
First one was the Buffalo Chicken. Just wing sauce, mozz/prov 50/50, and par-cooked chicken that had marinated over night in the wing sauce.
Second one was my new sauce recipe, the mozz/prov cheese, par-cooked Italian Sausage, mushrooms, onions, and bacon on half.
Last is the South Shore Bar Pie. Made this one with KA Sir Galahad All Purpose flour, my new sauce, brick cheese, smoked sausage, and diced Hatch chilies.
This was done in the kitchen oven at 500f for 12 minutes and was the favorite of the three.
I think part of the success of these was the fact the I changed sauce recipe, and put more of it on the pizzas.
Before couldn't really taste the sauce, think I had 6 oz. This was 12 oz. on the 14" pizzas.
Post by: Bar-B-Lew on December 12, 2021, 12:44:09 PM
Post by: Free Mr. Tony on December 12, 2021, 03:02:32 PM
Post by: 02ebz06 on December 12, 2021, 04:49:38 PM
Will have to make sure sure oven has top priority. ;D
Post by: 02ebz06 on December 18, 2021, 03:08:59 PM
Made the 3 pizzas above last Saturday, and not all the toppings made it on to the pizzas, so the leftovers are on this one.
Italian Sausage, Buffalo Chicken, Smoked Sausage, Onion, and Bacon.
Really like the Smoked Sausage, will have to do that more often.
Post by: Bar-B-Lew on December 18, 2021, 06:09:42 PM
Post by: 02ebz06 on December 18, 2021, 06:42:59 PM
You can make any kind of pizza, other than Neapolitan, in your kitchen oven.
Post by: Bar-B-Lew on December 18, 2021, 08:18:41 PM
Give it a shot. Pick a recipe and do it until you are happy with the results.
You can make any kind of pizza, other than Neapolitan, in your kitchen oven.
I have not interest in it until I retire, but I appreciate these posts for me to learn.
Post by: 02ebz06 on January 01, 2022, 03:44:13 PM
Went with bacon topping and 1/2 with green chilies for me, then ground some Pecorino Romano on it post bake.
First time making a NY style in the kitchen oven.
Was too cold to go outside and use the pizza oven. ;D
Oven was 525f with convection on. Won't go to 550f in convection mode.
Came out great. Nice crispy crust.
Post by: 02ebz06 on January 15, 2022, 03:25:02 PM
Sausage, Onion, and Green Olives.
Basic NY recipe.
Done in kitchen oven at 500f. Too cold outside to use the pizza oven.
Post by: Free Mr. Tony on January 16, 2022, 09:35:20 AM
Post by: Free Mr. Tony on January 16, 2022, 09:42:01 AM
I made a simple dough with about 50 g of sourdough discard and some extra active dry yeast to boost the rise time. I shot for a new york style, and the pizzas turned out great. Without ever having a new york pizza in new york this seemed to have hit all the notes that I see in pics and videos. Thin rim, dark brown not black spots, foldable but still crisp in every bite. Really hit the spot.
(https://i.imgur.com/UP7crXnl.jpg)
(https://i.imgur.com/vJHJJ7Ll.jpg)
(https://i.imgur.com/iBJPzogl.jpg)
Post by: 02ebz06 on January 16, 2022, 11:22:41 AM
The PM forum has several Emergency Dough recipes.
The one i use is for only 2 hours.
Post by: Free Mr. Tony on January 16, 2022, 11:30:46 AM
Post by: Bar-B-Lew on January 16, 2022, 11:41:17 AM
Post by: 02ebz06 on January 16, 2022, 12:06:55 PM
I'm about to order some now to eat while watching football all day. Here we go Stillers!!!!
I'd like to see them beat the Chiefs, but have my doubts.
Post by: Free Mr. Tony on January 16, 2022, 12:58:03 PM
You seem to move about every 2 years or so. I'm getting too old for moving. Best of luck to you. BTW, pizzas look great from both of you guys. I'm about to order some now to eat while watching football all day. Here we go Stillers!!!!
We used to build alot. It has been 5 years since our last move but yes we have moved alot. This time is a bit different though. Our youngest will be headed to college in the fall and we don't have to worry about school district anymore. We are buying a townhouse downtown that is 100+ years old.
I'm sitting at a bar for brunch and the Stillers are well represented. They have a pretty solid fan base around here.
Post by: Kristin Meredith on January 16, 2022, 06:03:42 PM
Post by: Free Mr. Tony on January 16, 2022, 06:42:32 PM
The downtown townhouse sounds great. Does it need rehabbing?
Not much. We are ripping out the kitchen, replacing the master vanity, and painting but generally speaking it's move in ready. It was redone in 2015 as far as updating electrical, hvac, etc. Just needs a bit of work but nothing outrageous.
https://www.google.com/url?sa=t&source=web&rct=j&url=https://www.rockethomes.com/homes/1229-w-berry-st-fort-wayne-in-46802&ved=2ahUKEwjooPDauLf1AhUhIDQIHYq_AAsQFnoECAgQAQ&usg=AOvVaw3oNP5Hybg9dS2N2QAoWQtT
Post by: 02ebz06 on January 17, 2022, 10:57:31 AM
That curio closet is different. Usually see curio cabinets.
That vanity in the Master Bath is beautiful.
A nice size shed too.
Post by: Bar-B-Lew on January 17, 2022, 11:35:45 AM
Post by: yorkdude on January 17, 2022, 06:02:35 PM
Post by: Free Mr. Tony on January 17, 2022, 09:05:37 PM
Very nice!!!
That curio closet is different. Usually see curio cabinets.
That vanity in the Master Bath is beautiful.
A nice size shed too.
Yeah. The curio closet is a bit of a mystery. I believe we are going to have the guy who does our trim work build us some wood doors for that and the other cabinet in the dining room. The plan is storage for grandkids toys so you cant see them. We are trying to create a "parlor" feel in the dining room by putting brick on the main wall and having seating around a giant ottoman in lieu of a dining table. The master vanity is actually up for grabs if you want it. We are getting something more modern. What looks like a shed is actually a garage.
Patio looked a little cramped to have a bunch of BBQ grills on it ;), but the house is beautiful.
Not sure where the grills are going yet. I'm actually down to 2 at the moment. Pg500 and my boothill. There is a small deck just off the kitchen that is not pictured. The pg500 may go there.
That looks fantastic, nicely done.
Thanks! We are looking forward to a change of pace. The inspection was today. It is crazy what you find in 100 year old houses. There are 2 giant shafts that we discovered in the basement that are just shoved full of insulation. We figured out they were coal doors for coal deliveries in the early 1900s. Nuts! There is also a wall safe in the master bedroom. You can see it in the pics if you look closely. There is a patent date on it of 1907.
Post by: 02ebz06 on January 18, 2022, 10:45:32 AM
The master vanity is actually up for grabs if you want it.
Not my style either, but it is beautiful.
We have something similar in our powder room that is on my todo list to replace with something more modern as well.
Not sure when that will happen though. :(
Post by: 02ebz06 on February 12, 2022, 03:24:14 PM
Post by: SmokinHandyman on February 12, 2022, 04:04:57 PM
Post by: Bar-B-Lew on February 12, 2022, 04:19:13 PM
Post by: 02ebz06 on February 12, 2022, 05:10:37 PM
You normally slide it off a peel into the oven and toppings will slide off.
I didn't feel like cooking outside in the pizza oven because of the cold so I put a pan under it and used the kitchen oven.
Bar Pies and some other styles get everything to the edge as they have the pan to keep things in place.
Post by: Bar-B-Lew on February 12, 2022, 05:46:27 PM
Post by: BigDave83 on February 15, 2022, 07:27:17 PM
They must have turned out well people kept eating them.
Post by: 02ebz06 on February 16, 2022, 10:19:58 AM
Hard to make a bad tasting pizza. Even flops taste good, and I've had a few...
Post by: elenis on February 16, 2022, 10:42:29 AM
Looks good!
Hard to make a bad taasting pizza. Even flops taste good, and I've had a few...
When I was trying to get used to cooking in my pellet Ooni I had a couple of bad ones. More because they became a burnt offering though.
Post by: BigDave83 on February 18, 2022, 11:28:17 AM
Sorry the pic looks really xxxxxx, I am not a photographer, I doubt I could even play one on TV.
Post by: 02ebz06 on February 18, 2022, 11:36:09 AM
The important thing is it tastes good.
Pictures can't show that.
Post by: hughver on February 18, 2022, 12:27:51 PM
Post by: 02ebz06 on February 18, 2022, 02:30:43 PM
The NY style I make has the dough sitting in fridge for 3 days and then two hours on the counter before baking.
So, dough was made Tuesday.
Changed recipe a bit as well, different flour (and combined two flours) and a smaller size dough ball.
The down size of the smaller size is we each ate three slices instead on two. Not a bad problem I guess. ;D
Sliced some Smoked Sausage we had for topping and tossed some 'shrooms on top. The 'shrooms make it healthy, right ?
It was pretty tasty. I think I will stick with the combined flours (80% King Arthur Sir Galahad AP, and 20% Semolina).
Post by: Bar-B-Lew on February 18, 2022, 02:46:35 PM
Post by: 02ebz06 on February 18, 2022, 02:49:58 PM
If I ever use it again, I think I will par-cook it in a pan first to get rid of a lot of it.
Post by: BigDave83 on February 18, 2022, 04:28:34 PM
That is a good looking pizza.
I need to work on my dough making, the problem is the Dr. told me yesterday I need to cut out carbs far more then I have.
Post by: 02ebz06 on February 18, 2022, 04:41:04 PM
Post by: Bar-B-Lew on February 18, 2022, 04:44:44 PM
I am trying the new Bud Light NEXT beer today as it has 0 carbs. First drink in 4 weeks so I figured I better start with something very light.
Post by: 02ebz06 on February 18, 2022, 05:29:36 PM
Let us know what you think of it.
Post by: Bar-B-Lew on February 18, 2022, 05:59:43 PM
I've seen the commercial. First I've hear of a carb free beer. Calorie free, but not carb free.
Let us know what you think of it.
Clearest looking beer that I have ever seen. It tastes like a watered down shandy style beer to me. My wife thought it tasted like a watered down seltzer. I would recommend buying a single can somewhere if you can do that before buying a 6pk or more. It is 4% ABV vs a Bud Light of 4.2% and is 80 calories instead of 110 calories for Bud Light.
Post by: 02ebz06 on February 18, 2022, 06:12:00 PM
I like micro-brews and heavier beer, like Guinness.
Post by: Bar-B-Lew on February 18, 2022, 06:28:25 PM
Thanks for the info. Was just curious about it. Not planning to buy.
I like micro-brews and heavier beer, like Guinness,.
Guinness is a very low alcohol beer which surprised me several years ago when I saw that. It has a heavier weight than ABV. I am a big fan of micro brews now too. I plan my vacations around visiting a bunch of them.
Post by: BigDave83 on February 25, 2022, 06:53:49 PM
Onions, sausage, pepperoni and yellow banana peppers. other has some garlic paste and olive oil cheese, onions banana peppers and black olives. I usually just black pepper the top before baking. Usually bake on a screen but did a pan on one last week and the crust comes out more some and not crunchy.
again sorry about the horrible pictures.
Post by: 02ebz06 on February 26, 2022, 11:07:37 AM
Did you make the dough ? Those are nice and round, a lot better than I can manage with stretching.
I'm getting my oven fired up now, today's pizza day. Will be just pepperoni on top today.
Takes longer to get that thing heated up in winter.
Just one topping today...
Post by: BigDave83 on February 26, 2022, 08:15:54 PM
Look good Dave!
Did you make the dough ? Those are nice and round, a lot better than I can manage with stretching.
No my dough stretching needs a lot of work. these are some premade crusts that I had left from the birthday party.
Post by: Bentley on February 26, 2022, 10:45:47 PM
Post by: Bentley on February 27, 2022, 08:03:06 PM
(https://i.imgur.com/y3rtjNRh.jpg)
(https://i.imgur.com/f8uz0sLh.jpg)
Post by: BigDave83 on February 27, 2022, 09:07:25 PM
Post by: yorkdude on February 28, 2022, 04:56:29 AM
Post by: Bentley on February 28, 2022, 09:21:44 AM
Post by: 02ebz06 on February 28, 2022, 10:41:49 AM
You can get around that by adding sugar and/or Diastatic Malt Powder to the dough to help with browning.
Post by: ylr on February 28, 2022, 01:25:14 PM
Post by: 02ebz06 on February 28, 2022, 01:28:22 PM
I'm guessing the Memphis is out of the question?
Memphis wouldn't get hot enough to brown 00 flour without Sugar or DMP.
Need ~850+
Post by: BigDave83 on February 28, 2022, 06:38:12 PM
There are similar ones on Amazon also that are cheaper, it would do maybe up to 14" pizza. Only thing is if you are thinking about it measure the depth of your grill grates to make sure it fits. I have 2 gas grills it will fit one but not the other.
https://www.amazon.com/BakerStone-Original-Outdoor-Portable-Blackstone/dp/B09N3PKTBL/ref=sr_1_4?crid=OFJE9IRZN6W3&keywords=bakerstone+pizza+oven&qid=1646091092&sprefix=bakerstone+pizza+oven%2Caps%2C87&sr=8-4
Post by: Bentley on March 10, 2022, 01:21:11 PM
(https://i.imgur.com/5e1myYDh.jpg)
Post by: 02ebz06 on March 10, 2022, 01:51:32 PM
Post by: Bar-B-Lew on March 11, 2022, 07:08:16 PM
Post by: 02ebz06 on March 19, 2022, 06:27:12 PM
We really liked it. However, I think that was because of the bacon and homemade Canadian bacon on top.
Had not done that combo before.
Only way to tell if using poolish is better than not using it, at least for me, would be to make one of each and just taste the crust.
Post by: BigDave83 on March 19, 2022, 08:20:36 PM
What do you for cheese? Shred your own or buy pre-shredded?
I have made Vito's poolish dough a few times. It may be the only pizza dough I have made. But I don't make it very often.
Post by: Bentley on March 19, 2022, 10:34:34 PM
Post by: 02ebz06 on March 20, 2022, 11:16:09 AM
That looks like a good one and the toppings sound like a good combo.
What do you for cheese? Shred your own or buy pre-shredded?
I have made Vito's poolish dough a few times. It may be the only pizza dough I have made. But I don't make it very often.
I get a shredded 50/50 of Grande Mozzarella and Provolone.
Most shredded cheese has an ant-caking agent in them and is why many shred their own.
As far as I know, Grande doesn't add it.
=============================================================================================
Nice and airy, have kind of given up on that unless I can get an oven that will get 900°!
Mine haven't been like that.
I think with the poolish I'm adding a little more yeast for same size dough ball and I think that is what opened up the crumb.
Originally 394g ball had .65g of yeast. Modified with poolish, it is 1.14g of yeast.
I would have to go back to my original recipe and up it to 1.14g to confirm that it is why the more open crumb.
Post by: hughver on March 21, 2022, 07:55:43 PM
Post by: BigDave83 on March 21, 2022, 08:22:43 PM
If you are really dough challenged, I know the feeling, buy frozen bread dough. Thaw some and just roll it out to your liking. Use a fork or pizza docker to put holes in the crust to help keep it from getting bubbles. The you can top and bake or bake it some first then top and finish.
Post by: elenis on March 21, 2022, 10:56:30 PM
When you want to try making your own again the Ooni app for the phone is really helpful. I have an Ooni pellet pizza oven, but even without it, you can enter how long you want to proof and at what temperature and all and it changes the ingredient weights accordingly.
Post by: 02ebz06 on March 22, 2022, 11:10:28 AM
Used to get them when I lived in Cincinnati.
Some pizza places will even sell them to you.
Post by: Bar-B-Lew on March 22, 2022, 12:58:02 PM
Some Food Service warehouse will sell you frozen pizza dough balls.
Use to get them when I lived in Cincinnati.
Some pizza places will even sell them to you.
Local grocery chain Wegman's sells fresh and frozen dough balls. I have not tried any yet, but have seen them the last time I was there.
Post by: hughver on March 22, 2022, 01:57:39 PM
Post by: Bentley on March 22, 2022, 02:19:38 PM
Post by: 02ebz06 on March 22, 2022, 02:20:42 PM
Can't say that it's better, but I like making my own foods when I can.
Saves a bit of money too.
Post by: Free Mr. Tony on March 25, 2022, 09:40:08 AM
I mix up huge batches of it and freeze individual containers for pizza days. I just pull a container out in the morning and it's defrosted and ready to go when it's time to bake.
Post by: 02ebz06 on March 25, 2022, 11:53:41 AM
My sauce is just canned crushed tomatoes, chopped garlic, a little salt, olive oil, and dry Italian seasoning.
I mix up huge batches of it and freeze individual containers for pizza days. I just pull a container out in the morning and it's defrosted and ready to go when it's time to bake.
I freeze ingredients like that as well.
Here's Sausage, Sauce, and Cheese for tomorrows pizza.
Post by: BigDave83 on March 25, 2022, 02:01:37 PM
Post by: 02ebz06 on March 25, 2022, 02:22:48 PM
It's our afternoon snack.
Post by: Bar-B-Lew on March 25, 2022, 04:27:16 PM
Post by: yorkdude on March 25, 2022, 06:15:00 PM
Post by: 02ebz06 on March 25, 2022, 06:26:39 PM
Post by: ScottE on March 25, 2022, 06:27:10 PM
Post by: 02ebz06 on March 26, 2022, 02:22:24 PM
Post by: Bar-B-Lew on March 26, 2022, 02:41:22 PM
Post by: 02ebz06 on March 26, 2022, 02:54:12 PM
Post by: BigDave83 on March 26, 2022, 11:13:03 PM
Side question. I picked up some shredded pizza blend at gordons. I can't tell in the picture did you vac seal or just put in quart freezer bags. I picked up a #10 can of pizza sauce I may try freezing it or canning it in pint jars.
I sent the GF over for a couple slices a Sam's. Walking around in there for an hour or so makes you hungry. 2 bucks a slice they were as big as a 10 or 11" plate. All meat topping, canadian bacon, bacon, pepperoni, sasuage.
Post by: Free Mr. Tony on March 27, 2022, 03:59:42 AM
Gordon's has plastic containers just like you get at the supermarket deli. Several different sizes with universal lids. I use those things for everything. The small size is perfect for a couple pizzas worth of sauce. Medium is good for several pizzas. I freeze sauce in those containers and it works great.
They also are the best for keeping my starter going. Just use a clean one each day and throw the dirty in the dishwasher. Dried dough comes off of plastic soooo much easier than glass.
Post by: BigDave83 on March 27, 2022, 09:11:41 AM
That was my concern with vacuuming pre shredded cheese, it coming out as one big lump.
thank you for the advice.
I will look for the containers next time I go. I don't go often, I picked up a couple bags of flour and a few things yesterday. The GF said that is the cheapest she has ever seen us leave there. $93 We made up for it and then some at Sams though.
Post by: 02ebz06 on March 27, 2022, 10:14:40 AM
Freeze them and then next day I vacuum seal them two in a bag.
Since we have pizza once a week, the sauce for the second one will be fine in the fridge for a week.
In that picture I posted several posts back, the sauce was removed from the vacuum seal bag before I thought to take a picture.
I cut open the cheese too so the vacuum doesn't turn into a clump as it softens.
Don't go through full process of removing air for cheese as to avoid clumping it together. Just remove about 80-90% of the air, then hit the seal button.
I have a couple FoodSaver sealers so being able to hit the seal button and stop the vacuuming process is a plus.
I have a bunch of those Deli containers. Bought them from Amazon primarily for use when guest want to take something home.
I have avoided using most containers as you get ice crystals in them.
Tony, do those seal well enough to keep the ice crystals from forming ?
Post by: Bar-B-Lew on March 27, 2022, 10:29:34 AM
Post by: 02ebz06 on March 27, 2022, 12:08:04 PM
I use those deli containers for soups to freeze. Those things seal so tight I sometimes have a hard time opening them.
I have some FoodSaver containers that you can vacuum seal for soups, casseroles, etc.
Post by: Free Mr. Tony on March 27, 2022, 12:17:42 PM
I have a bunch of those Deli containers. Bought them from Amazon primarily for use when guest want to take something home.
I have avoided using most containers as you get ice crystals in them.
Tony, do those seal well enough to keep the ice crystals from forming ?
You get a few on top of the sauce. It's never changed the flavor or tasted freezer burnt to me. I usually do a couple months supply. If I were doing it ahead much more than that I would probably vacseal instead.
Post by: 02ebz06 on March 27, 2022, 01:00:29 PM
I have a bunch of those Deli containers. Bought them from Amazon primarily for use when guest want to take something home.
I have avoided using most containers as you get ice crystals in them.
Tony, do those seal well enough to keep the ice crystals from forming ?
You get a few on top of the sauce. It's never changed the flavor or tasted freezer burnt to me. I usually do a couple months supply. If I were doing it ahead much more than that I would probably vacseal instead.
Thanks. I make up about 6 pounds of sauce at a time using one of those large #10 cans of sauce. Enough for about12 pizzas (8 oz. per).
I'll try one of the containers for next batch just for grins...
Post by: hughver on March 27, 2022, 02:17:48 PM
Post by: 02ebz06 on April 09, 2022, 02:30:46 PM
Brushed some wing sauce on the skin, shredded some mozzarella on top, then chicken marinaded it wing sauce, and drizzled some Ranch Dressing on top.
Post by: BigDave83 on April 09, 2022, 04:00:02 PM
Thanks for posting, I was going through withdrawals not seeing any pizza shots for over a week.
Post by: 02ebz06 on April 09, 2022, 06:03:19 PM
That looks good, I believe I would like that. I assume shredded cooked chicken? I have some thighs I boned out in the freezer. I may SV a few and give this a try.
Thanks for posting, I was going through withdrawals not seeing any pizza shots for over a week.
This was leftover chicken breast from Enchiladas earlier in the week, cut into small pieces.
Didn't post one last week as it didn't turn out too well. Set timer and didn't start it. :'( Got overcooked.
Post by: hughver on April 21, 2022, 08:09:48 PM
Post by: BigDave83 on April 21, 2022, 09:57:47 PM
As I've mentioned before I'm a DYI pizza novice and my son is dropping by for the evening on his way to Mexico. I am going to attempt to serve DYI pizza. I have a couple of questions for all of the pizza experts here. First of all, do you pre-cook the vegetables such as onion or mushrooms? Are there some guidelines or ratio for amount of sauce and cheese? What is the sequence for adding toppings? Do you use pre-shredded cheese? I plan to use individual 8" store bought crust and let everyone build his/her own. I'll have precooked Italian sausage pepperoni, ham, dry salami and bacon available for protein. Other than sliced black olives, Mushrooms and small diced red onion what other vegetables would go well? Thanks for any and all help.
peppers fresh or even jarred jalapeno or yellow banana peppers.
I don't cook my veggies just put them on. For sauce and cheese I think that is a personal preference. The GF wants loads of cheese minimal sauce.
Olive oil and garlic on the crust then cheese and little more oil and garlic is how I do a white pizza usually, I will add on some hot peppers and black olives also at times. I usually do sauce, cheese, veggies then meats if putting all of that on.
Post by: 02ebz06 on April 22, 2022, 09:41:55 AM
As I've mentioned before I'm a DYI pizza novice and my son is dropping by for the evening on his way to Mexico. I am going to attempt to serve DYI pizza. I have a couple of questions for all of the pizza experts here. 1) First of all, do you pre-cook the vegetables such as onion or mushrooms? 2) Are there some guidelines or ratio for amount of sauce and cheese? 3) What is the sequence for adding toppings? 4) Do you use pre-shredded cheese? I plan to use individual 8" store bought crust and let everyone build his/her own. I'll have precooked Italian sausage pepperoni, ham, dry salami and bacon available for protein. Other than sliced black olives, Mushrooms and small diced red onion what other vegetables would go well? Thanks for any and all help.
1) I assume you are using a home oven. You can cook thinks like onions, peppers, and mushrooms in the microwave for a bit to get some of the water out of them.
2) No real guideline. Some like more, some like less. The more toppings, the longer it takes to cook. Go light on the sauce or you can have a soggy crust.
3) What type of pizza are you making ? Most put sauce on first, then cheese, then toppings.
4) I use shredded whether I buy shredded or a brick of it and shred the brick. Some use slices.
Post by: hughver on April 22, 2022, 04:48:23 PM
Post by: 02ebz06 on April 22, 2022, 04:59:51 PM
I think Dave does it for flavor. He can comment on that.
Post by: BigDave83 on April 22, 2022, 08:30:52 PM
Thanks for the help. The microwave suggestion for the root vegetables seems to be a good idea, I'm going to try it. BigDave, does putting olive oil on the crust serve a specific purpose?
I will use olive oil and garlic for doing a white style pizza with out the red sauce. I like a white pizza with a few additions on toppings.
Post by: hughver on April 22, 2022, 08:55:53 PM
Post by: elenis on April 22, 2022, 10:14:50 PM
(https://i.imgur.com/uAmfxsv.jpg?1)
This is a white pizza. The sauce is olive oil and some minced garlic, then I put little blobs of ricotta, then a pizza cheese blend and some Italian seasoning over type.
(https://i.imgur.com/mDrQBvH.jpg?1)
I let my wife top her own this time and tried to explain the less is more concept, but she still overloaded the toppings, but she likes it that way. She had red sauce, ricotta, pizza cheese, orange bell pepper, pineapple, and diced ham.
(https://i.imgur.com/5OgglKy.jpg?1)
My mother and father in law both wanted the same toppings on theirs. Red sauce, ricotta, pizza cheese, pepperoni, and ham.
The kids don't pick interesting enough toppings to take pictures of. More things to make people hungry though.
Post by: BigDave83 on April 23, 2022, 07:59:41 AM
I need to try to make some dough and have at it again. Dough and I don't work so pretty well together.
Post by: 02ebz06 on April 23, 2022, 09:08:09 AM
Post by: elenis on April 23, 2022, 11:42:59 PM
I would be in for the top and bottom one and would try the middle but was never the pineapple on pizza guy.
I need to try to make some dough and have at it again. Dough and I don't work so pretty well together.
If you have a stand mixer and can download the Ooni app on your phone it doesn't take much. We have so many amazing bakers on this forum. I do not count myself amongst them. The Ooni app has recipes for dough as well as a calculator to figure everything out for you by weight based on proof time and temp, what type of yeast your using, how many dough balls you want and what weight, so on and so forth so you can really customize for whatever amount your making. If you don't have a stand mixer your arms are going to get quite a workout. We have one of the Kitchenaid Pro mixers with the spiral dough hook and all. I know it isn't like the real awesome ones I have seen on the forum, but works well for what we use it for. We also have a number of accessories for it.
Post by: pmillen on April 24, 2022, 01:03:20 PM
I need to try to make some dough and have at it again. Dough and I don't work so pretty well together.
I made pizza dough yesterday with my Cusinart bread maker. It takes an hour and a half and is ready to go. It makes a rather large ball.
Post by: 02ebz06 on April 24, 2022, 02:20:28 PM
Shredded some Parmigiano Reggiano on top after baking.
Was tasty.
Post by: 02ebz06 on May 07, 2022, 02:35:37 PM
Italian Sausage and Bell Peppers. Nuked the bell peppers for 2 minutes to remove some of the water.
Sausage was par-cooked. Many don't but I'm paranoid of some being uncooked, so I prefer to par-cook since it is only in the oven for a couple minutes.
Post by: Bentley on May 07, 2022, 03:10:35 PM
Post by: 02ebz06 on May 07, 2022, 04:29:44 PM
Post by: Free Mr. Tony on May 18, 2022, 02:32:27 PM
(https://i.imgur.com/CFtMGxWl.jpeg)
We are wrapping up the remodel process at the new place so hopefully back to baking pizza and bread regularly.
Post by: 02ebz06 on May 18, 2022, 03:38:08 PM
Post by: Bar-B-Lew on May 18, 2022, 06:54:46 PM
Very nice work area.
Hard to argue with that. Incredible looking. Nice job!
Post by: Bentley on May 18, 2022, 07:04:47 PM
Post by: hughver on May 19, 2022, 01:02:38 PM
Post by: yorkdude on May 20, 2022, 05:52:34 AM
Post by: Bentley on June 11, 2022, 03:45:17 PM
(https://i.imgur.com/M0vBu5Oh.jpg)
Post by: Bentley on June 18, 2022, 04:50:48 PM
(https://i.imgur.com/YLgaUlQh.jpg)
Post by: Bentley on June 18, 2022, 05:13:21 PM
(https://i.imgur.com/PvNQ6Cjh.jpg)
(https://i.imgur.com/1If2n2oh.jpg)
Post by: 02ebz06 on June 18, 2022, 07:17:55 PM
Baking on a screen can eliminate (or at least reduce) charring.
I'm kinda paranoid, I always par-cook sausage before putting it on a pizza.
Post by: yorkdude on June 18, 2022, 07:36:50 PM
Post by: Bentley on June 22, 2022, 08:47:43 PM
(https://i.imgur.com/g9C8fEjh.jpg)
(https://i.imgur.com/xejQfY7h.jpg)
(https://i.imgur.com/WCiSYQlh.jpg)
(https://i.imgur.com/kKRNQ5Hh.jpg)
(https://i.imgur.com/6PDCTm9h.jpg)
Post by: Bar-B-Lew on June 22, 2022, 09:05:47 PM
Post by: BigDave83 on June 22, 2022, 09:13:52 PM
Great you found the secret for you. How is your bread baking coming?
Post by: Bentley on June 22, 2022, 10:42:12 PM
Post by: Zombini on June 23, 2022, 08:36:53 AM
Post by: 02ebz06 on June 23, 2022, 08:37:19 AM
I won't be making pizza for a while. House goes on the market today or tomorrow. :'(
Post by: Bentley on June 23, 2022, 02:49:48 PM
Post by: 02ebz06 on June 23, 2022, 02:56:20 PM
Post by: Bentley on July 10, 2022, 11:51:06 AM
(https://i.imgur.com/YH1liech.jpg)
(https://i.imgur.com/v0XtRqQh.jpg)
Post by: Bentley on July 10, 2022, 11:57:49 AM
(https://i.imgur.com/M0vBu5Oh.jpg)
(https://i.imgur.com/PvNQ6Cjh.jpg)
Post by: 02ebz06 on July 10, 2022, 12:28:33 PM
Look great, even with bubbles.
Post by: Bar-B-Lew on July 10, 2022, 12:29:02 PM
Post by: 02ebz06 on July 10, 2022, 12:34:12 PM
Didn't have time to take any pictures of it cut, as we were heading out the door.
Post by: Zombini on July 11, 2022, 08:13:13 AM
z
Post by: Bentley on October 24, 2022, 09:40:57 PM
(https://i.imgur.com/NxuHl3Ph.jpg)
(https://i.imgur.com/UhkJg1xh.jpg)
Post by: 02ebz06 on October 25, 2022, 10:37:04 AM
Could probably use same recipe as pizza dough.
Post by: Bentley on October 25, 2022, 10:56:51 AM
Post by: Bar-B-Lew on October 25, 2022, 06:20:27 PM
[ Invalid Attachment ]
Post by: Bar-B-Lew on October 25, 2022, 06:20:48 PM
Post by: Bentley on October 25, 2022, 08:49:00 PM
Post by: Bar-B-Lew on October 26, 2022, 01:28:20 PM
The 2nd one I believe, is exactly the same as I had!
2nd one is the Detroiter
Post by: 02ebz06 on October 29, 2022, 02:06:54 PM
Out of practice I guess, as I have not made one in about 3 months.
Apparently got bottom a little thin in one spot and poked a hole in it while turning.
Also had a bit too much sauce which didn't help.
Bottom didn't brown hardly at all. Deck temp where I was cooking was about 650F (343C).
Not crispy at all.
Heated oven on medium low or about 45 minutes.
I'm guessing deck didn't get saturated enough with heat.
Will try on high for a half hour next time, then drop the temp down to low for the cook.
Always fun learning a new oven.
Used my regular NY style recipe.
Homemade sauce
Home made sausage
Thinly sliced Vidalia onions
Shredded 50/50 Mozz and Prov.
Hopefully will turn out better next time.
Post by: yorkdude on October 30, 2022, 04:39:18 AM
First pizza in the new Pizza Party Emozione oven.I would eat every piece.
Out of practice I guess, as I have not made one in about 3 months.
Apparently got bottom a little thin in one spot and poked a hole in it while turning.
Also had a bit too much sauce which didn't help.
Bottom didn't brown hardly at all. Deck temp where I was cooking was about 650F (343C).
Not crispy at all.
Heated oven on medium low or about 45 minutes.
I'm guessing deck didn't get saturated enough with heat.
Will try on high for a half hour next time, then drop the temp down to low for the cook.
Always fun learning a new oven.
Used my regular NY style recipe.
Homemade sauce
Home made sausage
Thinly sliced Vidalia onions
Shredded 50/50 Mozz and Prov.
Hopefully will turn out better next time.
Post by: BigDave83 on October 30, 2022, 08:05:54 AM
Is there a door on the front of the oven? I would thing that would help it soak up heat better, plus keep the critters out.
Post by: BigDave83 on November 02, 2022, 06:35:56 PM
I spread out some of the chili on a premade crust, cheese and pepperoni, in to the air fryer for about 7 minutes. Hers were just normal.
Not bad, I would do it again. Chili was meat, chili beans, black beans tomato puree, onions and peppers chopped.
Post by: Bentley on November 02, 2022, 08:29:23 PM
Post by: Bentley on November 06, 2022, 07:44:28 PM
(https://i.imgur.com/U4dfByOh.jpg)
(https://i.imgur.com/UQw1HyWh.jpg)
(https://i.imgur.com/mPiV0JLh.jpg)
Post by: 02ebz06 on November 07, 2022, 09:47:47 AM
That is too much char for me as well.
A couple things you can do...
You can bake on a pizza screen.
Bake at a lower temp for longer time.
I was going to suggest using the oven with broiler on to get top done sooner, but I don't think that would help the crust any.
Baking in a pan could be another option.
Post by: Bentley on November 07, 2022, 03:03:09 PM
Post by: 02ebz06 on November 09, 2022, 06:48:08 PM
Homemade sauce, Brick Cheese and Ezzo pepperoni. Added extra oil to make the crust crispier.
Did traditional slices rather that the bar pie squares.
Baked for 12 minutes in kitchen oven at 550f.
Post by: Bar-B-Lew on November 09, 2022, 08:20:24 PM
Post by: Bentley on November 09, 2022, 09:45:36 PM
Post by: Bar-B-Lew on November 09, 2022, 09:53:48 PM
Me too! There is a place in Wisconsin you can order it, but I have never seen it anywhere but online.
I found a 5 or 6 pound block at a GFS west of Pittsburgh, but foolishly decided not to buy it. May have to wait for my buddy to drive back east in January to bring a block back for me.
Post by: BigDave83 on November 10, 2022, 07:44:38 AM
But different brands and I have found different tastes. I am not sure what brand it is but there is one that is very good to me as it has a saltier taste to it. There is a little Mennonite store up the road and they usually have it in their deli, but they change brands at times, maybe due to cost or availability. The Italian market has it also.
Post by: 02ebz06 on November 10, 2022, 10:17:32 AM
Got it from Widmer's Chees Cellar. Like everything else, it wasn't cheap.
Post by: Bar-B-Lew on November 10, 2022, 11:53:19 AM
I bought it on-line from Wisconsin.
Got it from Widmer's Chees Cellar. Like everything else, it wasn't cheap.
I bet its close to $15-$20/# if you are getting it shipped from somewhere.
I think it was $6/# at GFS near Pittsburgh
Post by: 02ebz06 on November 10, 2022, 12:20:51 PM
I bought it on-line from Wisconsin.
Got it from Widmer's Chees Cellar. Like everything else, it wasn't cheap.
I bet its close to $15-$20/# if you are getting it shipped from somewhere.
I think it was $6/# at GFS near Pittsburgh
A little over $10/lb (2.3# for $21.xx) I had a $50 order with $25 shipping.
Post by: Bentley on November 10, 2022, 04:19:01 PM
Post by: Bar-B-Lew on November 10, 2022, 04:51:12 PM
The cheapest with shipping I have seen is Wisconsin cheese mart (https://www.wisconsincheesemart.com/products/brick?variant=43494668337383¤cy=USD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&gclid=Cj0KCQiA37KbBhDgARIsAIzce15_zy2GmLmxegT1ky_DfPkugMvxhY7TcTXmTCt9Djo_IziDv70rmQcaAqaqEALw_wcB) At $12/lb and free shipping if you will spend $49.
Most recipes I have seen call for one pound of cheese.
Post by: Bentley on November 10, 2022, 08:14:54 PM
(https://i.imgur.com/DXpQL3Bh.jpg)
Post by: Bar-B-Lew on November 10, 2022, 09:09:03 PM
Post by: Bar-B-Lew on November 10, 2022, 09:10:04 PM
Post by: Bentley on November 10, 2022, 09:19:30 PM
(https://i.imgur.com/gKLe2dfh.jpg)
(https://i.imgur.com/OaJs68ph.jpg)
(https://i.imgur.com/Z7gG1KOh.jpg)
Post by: Bar-B-Lew on November 10, 2022, 09:43:37 PM
btw, looks great!
Post by: Bentley on November 11, 2022, 10:03:26 AM
Post by: Bar-B-Lew on November 11, 2022, 10:38:29 AM
Went to RD this morning. No brick cheese there. Guy stocking shelves said he never heard of it. ???
Post by: Bentley on November 11, 2022, 01:05:11 PM
Post by: 02ebz06 on November 12, 2022, 02:34:39 PM
Better than the first.
Guessing about a 4-5 min cook. Didn't time it.
Homemade sauce, 50/50 mozz/prov, green chilies, and homemade sausage.
Post by: Bentley on November 12, 2022, 02:53:49 PM
Post by: Bar-B-Lew on November 12, 2022, 03:50:36 PM
Post by: 02ebz06 on November 12, 2022, 04:53:42 PM
Looks great. It almost looks like a whole wheat flour to me.
There is some Semolina flour mixed in, and some Diasatic Malt Powder (DMP). That may be what causes it to look like wheat.
The DMP helps add color to the 00 flour.
================================================================================
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Did you get it from a local store ?
If so, which one ?
Post by: okie smokie on November 12, 2022, 05:19:10 PM
Post by: Bar-B-Lew on November 12, 2022, 05:35:48 PM
Post by: 02ebz06 on November 12, 2022, 05:51:20 PM
Post by: Bar-B-Lew on November 12, 2022, 06:27:24 PM
Ya got me. What's GFS ?
Gordon Food Services a midwestish food distributor that has stores open to the public kind of like a much smaller version of a Restaurant Depot selection of food goods and supplies.
Post by: BigDave83 on November 12, 2022, 08:39:44 PM
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With the cooler weather I could probably send you some if you need. I have Gordons maybe 35 minutes or so away. I have other stores around me that sell it also.
Post by: Bar-B-Lew on November 12, 2022, 08:50:06 PM
Post by: Bentley on November 12, 2022, 10:07:21 PM
Post by: Bar-B-Lew on November 13, 2022, 08:29:56 AM
Post by: Bentley on November 13, 2022, 10:02:30 AM
Post by: Bar-B-Lew on November 13, 2022, 01:27:41 PM
You probably know it, but it should be cubed!
I didn't. They are slices. I plan to use 8oz of each.
Post by: Bar-B-Lew on November 14, 2022, 08:38:44 PM
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Post by: Bentley on November 14, 2022, 09:53:16 PM
Post by: Bar-B-Lew on November 14, 2022, 10:19:21 PM
Post by: BigDave83 on November 14, 2022, 11:26:55 PM
I have never made anything like this. It may be something I should look in to.
Made a Pizza lasagna last week. used no boil lasagna sheets, a larger jar of pasta sauce, cooked off a pound of sausage and added peppers and onions, had sandwich pepperoni I cut down some and used bagged pizza cheese. sauce, noodle, sauce, cheese, meats and cooked veggies. Repeat, I think I had 2 layers of filling with 3 layers of noodle topped with sauce and cheese. Baked it off at 375 for about 40 minutes in the counter top convection oven.
Post by: 02ebz06 on November 15, 2022, 10:09:52 AM
450 degrees for 17 minutes. Probably not cooked at high enough temp as the rest of the crust other than edges was soft and not crispy. Used the monterrey jack and muenster slices with 8oz of each alternated and two layers. Any other thoughts on why dough was not crispy?
Normally you cook at a lower temp for a longer time to get a crispy crust.
Post by: Bar-B-Lew on November 15, 2022, 12:05:29 PM
450 degrees for 17 minutes. Probably not cooked at high enough temp as the rest of the crust other than edges was soft and not crispy. Used the monterrey jack and muenster slices with 8oz of each alternated and two layers. Any other thoughts on why dough was not crispy?
Normally you cook at a lower temp for a longer time to get a crispy crust.
Most Detroit pizza recipes I have been reading are recommending 550°-600° instead of the 450° that I used. I am not even sure how high the settings on my oven will go or whether using convection would be any better. I think if you cook at too low a temp you don't get the melting of the cheese dripping to the sides of the pan for what really is the crux of the flavor profile of this style of pizza from what I have been reading. Having only had two Detroit pizzas in Detroit a few weeks ago I remember the flavor and texture. Unfortunately, I am new to pizza making so trying to learn that and get it close to what I remember eating may take me a while. And, I need to get the proper cheese even though the substitute worked OK.
Post by: 02ebz06 on November 15, 2022, 12:10:28 PM
450 degrees for 17 minutes. Probably not cooked at high enough temp as the rest of the crust other than edges was soft and not crispy. Used the monterrey jack and muenster slices with 8oz of each alternated and two layers. Any other thoughts on why dough was not crispy?
Normally you cook at a lower temp for a longer time to get a crispy crust.
Most Detroit pizza recipes I have been reading are recommending 550°-600° instead of the 450° that I used. I am not even sure how high the settings on my oven will go or whether using convection would be any better. I think if you cook at too low a temp you don't get the melting of the cheese dripping to the sides of the pan for what really is the crux of the flavor profile of this style of pizza from what I have been reading. Having only had two Detroit pizzas in Detroit a few weeks ago I remember the flavor and texture. Unfortunately, I am new to pizza making so trying to learn that and get it close to what I remember eating may take me a while. And, I need to get the proper cheese even though the substitute worked OK.
Most ovens got to 550f. Some have a calibrate feature that lets you raise it higher.
Join the pizza making forum.
There is a section dedicated to Detroit style pizza. Sections for all others as well.
Post by: Bentley on November 15, 2022, 12:20:56 PM
Post by: Bar-B-Lew on November 15, 2022, 01:09:02 PM
It started as about a 800gm ball. I cut a piece off by eyeballing it and it ended up about 450gm. I was trying to get to 500-550gm per what Bentley recommended.
I will have to keep trying different things until it gets closer to what I remember from Buddy's.
Keep providing your thoughts as I will take them into consideration on my next attempt. I have one more dough ball in the freezer and another pound of cheese to utilize.
Post by: 02ebz06 on November 26, 2022, 02:59:44 PM
Homemade sauce, Smoked Provolone, and homemade Canadian bacon.
The smoked provolone didn't have any smoke flavor.
Still learning the new oven.
Post by: Bentley on December 22, 2022, 11:58:46 AM
(https://i.imgur.com/inhdwInh.jpg)
(https://i.imgur.com/VOu7Kf3h.jpg)
Post by: elenis on December 22, 2022, 12:57:12 PM
450 degrees for 17 minutes. Probably not cooked at high enough temp as the rest of the crust other than edges was soft and not crispy. Used the monterrey jack and muenster slices with 8oz of each alternated and two layers. Any other thoughts on why dough was not crispy?
Normally you cook at a lower temp for a longer time to get a crispy crust.
Most Detroit pizza recipes I have been reading are recommending 550°-600° instead of the 450° that I used. I am not even sure how high the settings on my oven will go or whether using convection would be any better. I think if you cook at too low a temp you don't get the melting of the cheese dripping to the sides of the pan for what really is the crux of the flavor profile of this style of pizza from what I have been reading. Having only had two Detroit pizzas in Detroit a few weeks ago I remember the flavor and texture. Unfortunately, I am new to pizza making so trying to learn that and get it close to what I remember eating may take me a while. And, I need to get the proper cheese even though the substitute worked OK.
I had friends growing up that worked at a place that did a similar crust style and each pan got about 1/4 of an inch of oil in the bottom so it almost deep fried that outer crust. I know the place by me that does really good detroit style pizza runs their ovens at 600 because that is why they named the place 600 downtown. Pizza ovens run at 600 and it is located downtown.
Post by: Bar-B-Lew on December 22, 2022, 01:50:40 PM
Post by: Bentley on December 22, 2022, 03:40:24 PM
Post by: Bar-B-Lew on December 22, 2022, 04:33:34 PM
Will try the oil and can go to 550° in the oven, so will try that again!
There is something about the brick cheese that somehow makes that crust on sides better than anything else according to the Detroiters.
Post by: Bentley on December 22, 2022, 05:05:15 PM
I have a friend who is in the Minneapolis area. Also Chippewa Falls, WI. I said if he could find any to bring me some home, he has not been able to locate it. It must be a real regional thing!
Post by: 02ebz06 on December 22, 2022, 05:21:55 PM
Post by: Bar-B-Lew on December 22, 2022, 10:43:38 PM
I believe it.
I have a friend who is in the Minneapolis area. Also Chippewa Falls, WI. I said if he could find any to bring me some home, he has not been able to locate it. It must be a real regional thing!
If my buddy comes in from Pittsburgh in January, I am going to have him bring me a 6# block from GFS. If he does, I will have him bring two of them so that I can get you one.
Post by: 02ebz06 on December 26, 2022, 01:52:43 PM
Think I'm getting this new oven dialed in. Came out pretty good.
Post by: BigDave83 on December 26, 2022, 03:54:51 PM
Post by: Bar-B-Lew on January 08, 2023, 07:33:06 PM
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Post by: Bar-B-Lew on January 08, 2023, 07:34:46 PM
Post by: Bar-B-Lew on January 08, 2023, 07:35:21 PM
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Post by: urnmor on January 08, 2023, 10:20:37 PM
Post by: BigDave83 on January 09, 2023, 06:50:10 AM
Post by: 02ebz06 on January 09, 2023, 10:20:46 AM
I think you are right about cooking a bit too long. Not as dark would be my choice as well.
Post by: Bar-B-Lew on January 09, 2023, 12:17:35 PM
I'm with Dave. Prefer thin crust, but would take a slice of that.
I think you are right about cooking a bit too long. Not as dark would be my choice as well.
I started seeing smoke in the oven and realized that I had it in there too long.
Post by: 02ebz06 on January 21, 2023, 01:32:50 PM
Sausage and Onion.
Post by: Bar-B-Lew on January 21, 2023, 02:31:01 PM
Post by: 02ebz06 on January 21, 2023, 03:41:31 PM
Looks great as always, but a little smaller than the one Pizza Hut just made to set the world's record.
Didn't know they had any kind of record.
Mine start out about 14" and shrink about an inch while baking.
Post by: Bar-B-Lew on January 22, 2023, 10:53:16 AM
Post by: 02ebz06 on January 22, 2023, 11:20:31 AM
Post by: jdmessner on January 24, 2023, 01:00:52 PM
https://www.nj.com/food/2023/01/pizza-hut-sets-record-for-worlds-biggest-pizza.html
I don't want to be a spoil sport, especially since they will be feeding a lot of people. However, I don't know if this should qualify as a single pizza. I would call it the most pieces of dough placed together with toppings and torched at a single time. For it to qualify as a single pizza I would think it would need to have a single crust and baked in an oven.
Back in the '80s my uncle worked for Chef Pierre and was one of the lead engineers when they decided to make the worlds largest cherry pie. They had to have a pie tin constructed and make an oven to bake it in. It didn't have a bottom crust, but they did top it with a rolled out pastry crust. It was a huge undertaking. However, the notoriety was only momentary, someone broke the record just a few years latter. The pan is still on display. It would make one heck of a deep dish pizza!!
https://www.atlasobscura.com/places/worlds-largest-cherry-pie-tin
Post by: 02ebz06 on January 24, 2023, 04:22:58 PM
https://www.nj.com/food/2023/01/pizza-hut-sets-record-for-worlds-biggest-pizza.html
I don't want to be a spoil sport, especially since they will be feeding a lot of people. However, I don't know if this should qualify as a single pizza. I would call it the most pieces of dough placed together with toppings and torched at a single time. For it to qualify as a single pizza I would think it would need to have a single crust and baked in an oven.
Back in the '80s my uncle worked for Chef Pierre and was one of the lead engineers when they decided to make the worlds largest cherry pie. They had to have a pie tin constructed and make an oven to bake it in. It didn't have a bottom crust, but they did top it with a rolled out pastry crust. It was a huge undertaking. However, the notoriety was only momentary, someone broke the record just a few years latter. The pan is still on display. It would make one heck of a deep dish pizza!!
https://www.atlasobscura.com/places/worlds-largest-cherry-pie-tin
When all the pieces were laid down, they connected to each other during the cooking process.
So when done it was one piece of dough.
Post by: 02ebz06 on February 07, 2023, 10:03:08 AM
Been making sausage pizzas a lot. Trying to get rid of the sausage.
A while back I used a whole pork butt to make the sausage.
I was experimenting trying to get the flavor I want for an Italian sausage.
Well, that was a dumb idea, Wasn't too happy with the results, so just trying to use it up so I can start experimenting again.
This time I will cut it into 1 pound chunks to experiment with.
Post by: Bentley on February 07, 2023, 10:57:00 AM
Post by: Bar-B-Lew on February 07, 2023, 08:32:51 PM
I am trying to complete the challenge. My buddy and I went to a few on Saturday. One of them on our voyage only had cider and was within a pizzeria. Low and behold when we sat down they had a Detroit style pizza behind the counter. So, I had to order one. It was very good. Very light, crunchy, and airy dough and had the buttery crust. Mine did not get that way when I have made them at home. I will be going back here. Would have never known about it if it wasn't for this brewery passport gimmick.
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Post by: 02ebz06 on February 08, 2023, 09:45:00 AM
I did something like that once at a computer convention.
Stop at 20+ booths, get a stamp at each, and enter completed ticket in a drawing for a Macintosh computer.
Low and behold, I won.
Took Apple a year to get it to me.
Post by: Quadman750 on February 09, 2023, 08:14:53 PM
Post by: 02ebz06 on February 10, 2023, 09:44:55 AM
Is that an Ooni pellet oven or one of the inserts for a grill ?
Post by: Bentley on February 11, 2023, 09:50:00 PM
Post by: 02ebz06 on February 12, 2023, 10:10:44 AM
Post by: 02ebz06 on February 18, 2023, 01:46:46 PM
Post by: BigDave83 on February 18, 2023, 04:06:08 PM
Post by: yorkdude on February 19, 2023, 05:07:22 AM
Looks great, my favorite toppings if a dew onions were on it yet.I agree a few onions and bingo.
That’s not to say I wouldn’t do some real damage to that one. :clap:
Post by: 02ebz06 on February 19, 2023, 09:33:49 AM
Too much going on with planning and doing.
Cooking a brisket point last night, Pastrami making, Jerky making this week, Costco trip, and cooking another rack of ribs this week.
Post by: Quadman750 on February 23, 2023, 11:03:34 AM
Looks great!It’s an off brand like an ooni
Is that an Ooni pellet oven or one of the inserts for a grill ?
Post by: Bentley on February 25, 2023, 08:42:21 PM
(https://i.imgur.com/ls9El4hh.jpg)
Post by: BigDave83 on February 26, 2023, 08:07:16 AM
All AP, not for me. Been using 50/50 with OO. I think I am going back to all OO.
It looks good from here. May I ask what you see different between the 2 flours? I have looked but only ever found 00 in a pizza crust kit, never just bags of it. I have used bread flour and I have used AP and even a mix of the two, I really couldn't tell much difference in the end product. Just curious on what I am missing or maybe not looking for in the finished pizza.
Post by: urnmor on February 26, 2023, 08:46:29 AM
All AP, not for me. Been using 50/50 with OO. I think I am going back to all OO.
It looks good from here. May I ask what you see different between the 2 flours? I have looked but only ever found 00 in a pizza crust kit, never just bags of it. I have used bread flour and I have used AP and even a mix of the two, I really couldn't tell much difference in the end product. Just curious on what I am missing or maybe not looking for in the finished pizza.
Following
Post by: Bentley on February 26, 2023, 09:44:48 AM
Post by: 02ebz06 on February 26, 2023, 10:09:45 AM
Which makes it necessary to bake it at a higher temp (850+) to brown.
50/50 AP/00 would help some with the browning some.
Adding sugar or DMP (Diastatic Malt Powder) can help with browning if using all 00 flour.
Pizza does look good.
Post by: Bentley on March 05, 2023, 06:29:41 PM
(https://i.imgur.com/voNTvl9h.jpg)
(https://i.imgur.com/kQHqpY2h.jpg)
(https://i.imgur.com/v3An6Hzh.jpg)
(https://i.imgur.com/a5iczC5h.jpg)
Post by: BigDave83 on March 05, 2023, 07:44:34 PM
I would eat your salami and black olive pizza.
Post by: yorkdude on March 06, 2023, 04:29:13 AM
I thought salami was kind of like bacon it went with everything.That makes 2 of us, looks great.
I would eat your salami and black olive pizza.
Post by: 02ebz06 on April 02, 2023, 03:42:11 PM
Have a whole bunch of sausage I'm trying to get rid of as I am not that happy with and too cheap to throw it away.
Making an exception today as this is a new Italian spice recipe and I really like it.
Will be using this recipe from now on, so I guess I will have to put the other sausage in eggs and pasta dishes.
Post by: 02ebz06 on April 17, 2023, 03:10:23 PM
Post by: Bentley on April 17, 2023, 04:49:49 PM
Post by: 02ebz06 on April 17, 2023, 04:55:32 PM
She will have them once in a while.
Post by: BigDave83 on April 17, 2023, 06:07:18 PM
How is the new oven working?
Post by: 02ebz06 on April 17, 2023, 06:22:23 PM
Post by: urnmor on April 18, 2023, 08:36:14 AM
Post by: Osborn Cox on April 18, 2023, 08:52:21 AM
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Post by: 02ebz06 on April 18, 2023, 09:06:44 AM
Took me several attempts to get that good.
Post by: Bar-B-Lew on April 20, 2023, 10:30:40 AM
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Post by: 02ebz06 on April 20, 2023, 12:32:46 PM
Post by: Bentley on April 20, 2023, 05:55:05 PM
Post by: Bar-B-Lew on April 21, 2023, 06:45:26 PM
Post by: Bar-B-Lew on April 23, 2023, 09:24:28 AM
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Post by: Bentley on April 23, 2023, 12:40:50 PM
Post by: 02ebz06 on April 23, 2023, 12:44:33 PM
Post by: Bar-B-Lew on April 23, 2023, 02:45:28 PM
And for me, Me n Ed's would not fall under any of those categories.
At a very quick glance at a few of the pizzas on their site they look like a homemade version of a Totino's frozen pizza style crust.
Post by: 02ebz06 on May 13, 2023, 02:33:59 PM
Home made dough, sauce, and pepperoni. Baby Bella 'shrooms are on top too.
Post by: urnmor on May 15, 2023, 08:27:13 AM
Post by: Bentley on May 15, 2023, 12:49:39 PM
(https://i.imgur.com/LOt28DY.jpg)
Post by: 02ebz06 on May 15, 2023, 01:32:22 PM
Post by: BigDave83 on May 15, 2023, 02:10:00 PM
I wish I had bought that Sam's Club back yard pizza oven when I had a chance! Would have been perfect!
(https://i.imgur.com/LOt28DY.jpg)
They see to still sell them not sure how the price is compared to the Members Mark branded unit.
https://www.samsclub.com/p/thor-kitchen-stand-alone-wood-burning-pizza-oven/P03014480?xid=plp_product_2
Post by: Bentley on May 16, 2023, 09:17:33 AM
Post by: 02ebz06 on June 10, 2023, 02:32:27 PM
Cheese is a 50/50 blend of Grande Mozzarella and Provolone.
Post by: Bar-B-Lew on June 10, 2023, 02:52:59 PM
Post by: 02ebz06 on June 10, 2023, 03:31:50 PM
Heat on high for 30-45 minutes, then turn heat down half way when putting pizza in, so top doesn't get done before crust.
Post by: yorkdude on June 10, 2023, 07:31:24 PM
Post by: GREG-B on June 10, 2023, 09:36:06 PM
Wife insisted we go to Italy for our 50th :o Went out to pizza several times(shocker) ordered the smallest one on the menu. It had ham, mushrooms, spicy salami and artichokes. Was a little miffed that 1/4 had mushrooms, 1/4 had artichokes, etc. Thinking on this later, figured this was quite a marketing ploy. Less of each ingredient on the whole pie. Was pretty good but, have never had one like this before.
Post by: yorkdude on June 11, 2023, 06:11:53 AM
Was a genuine Italian pizza discernibly different from (other than chain) from what is here in the states?
Post by: Bentley on June 11, 2023, 09:51:21 AM
Post by: 02ebz06 on June 11, 2023, 10:24:56 AM
We took a Caribbean cruise for ours.
The pizza looks like a Neapolitan style, which I think, is primarily what you get there.
I guess I should get back to making them now that I have a propane oven.
Need to get the oven a lot hotter which is why I stopped. would take 4-5 hours feeding wood into the last oven to get hot enough.
Post by: Bentley on June 11, 2023, 02:30:58 PM
Post by: GREG-B on June 11, 2023, 08:10:42 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
Post by: 02ebz06 on June 24, 2023, 02:34:01 PM
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.
Post by: Bentley on June 24, 2023, 04:36:07 PM
Post by: 02ebz06 on June 24, 2023, 04:39:07 PM
Post by: 02ebz06 on July 08, 2023, 02:15:42 PM
Pepperoni, Baby Bella 'shrooms, and Green Chili (on half for me ;D ).
Let it heat up a little longer. got a nice crisp crust.
Post by: Bentley on August 21, 2023, 02:00:45 PM
(https://i.imgur.com/uv2lQ0jh.jpg)
Post by: Bar-B-Lew on August 21, 2023, 02:13:46 PM
Post by: Bentley on August 21, 2023, 03:32:14 PM
Post by: Bar-B-Lew on August 21, 2023, 03:34:55 PM
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.
Post by: Bentley on August 21, 2023, 04:22:56 PM
Post by: Bar-B-Lew on August 21, 2023, 05:47:25 PM
Post by: Bentley on August 22, 2023, 09:47:42 AM
Post by: NorCal Smoker on January 06, 2024, 08:27:38 PM
Post by: NorCal Smoker on January 06, 2024, 08:40:05 PM
Post by: NorCal Smoker on January 06, 2024, 08:42:35 PM
Post by: urnmor on January 06, 2024, 09:01:17 PM
Post by: urnmor on March 16, 2024, 09:32:02 PM
Post by: NorCal Smoker on March 16, 2024, 09:43:04 PM
Post by: Bentley on March 17, 2024, 09:55:28 AM
Post by: Jiggle Racing on April 05, 2024, 10:03:48 AM
Sent from my SM-S918U using Tapatalk
Post by: urnmor on April 05, 2024, 11:49:16 AM