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Author Topic: The Pizza Thread  (Read 65103 times)

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Bentley

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Re: The Pizza Thread
« Reply #390 on: June 18, 2022, 05:13:21 PM »
Tastes pretty good for as charred as it got!  About 50g to much dough!



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02ebz06

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Re: The Pizza Thread
« Reply #391 on: June 18, 2022, 07:17:55 PM »
Looks pretty good.  Sausage and pepperoni is one of my favorite combinations.
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.
« Last Edit: June 19, 2022, 10:17:12 AM by 02ebz06 »
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yorkdude

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Re: The Pizza Thread
« Reply #392 on: June 18, 2022, 07:36:50 PM »
Add black olives and mark that rascal….Sold!
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Bentley

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Re: The Pizza Thread
« Reply #393 on: June 22, 2022, 08:47:43 PM »
This was the closest I have come to a Me n Ed's crust in my 40 years of home Pizza making!  Cooked on $6 worth of Lowes floor tiles!  550° for 7 minutes and we have a winner!  I believe I have finally cracked the dough game for my tastes!






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Bar-B-Lew

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Re: The Pizza Thread
« Reply #394 on: June 22, 2022, 09:05:47 PM »
Looks good.  I was hungry for some pizza tonight but went with pierogies sauteed in butter instead.
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BigDave83

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Re: The Pizza Thread
« Reply #395 on: June 22, 2022, 09:13:52 PM »
All of the tiles I see at lowes and HD seem to be glazed and I hear that is not what I want.

Great you found the secret for you. How is your bread baking coming?
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Bentley

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Re: The Pizza Thread
« Reply #396 on: June 22, 2022, 10:42:12 PM »
Have not been making much bread in the last 2 months.
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Zombini

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Re: The Pizza Thread
« Reply #397 on: June 23, 2022, 08:36:53 AM »
That makes me hungry for pizza. Looks great.
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02ebz06

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Re: The Pizza Thread
« Reply #398 on: June 23, 2022, 08:37:19 AM »
Looks pretty darn good.
I won't be making pizza for a while. House goes on the market today or tomorrow.   :'(
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Bruce here - These are my cooking toys:
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Bentley

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Re: The Pizza Thread
« Reply #399 on: June 23, 2022, 02:49:48 PM »
So the built in Elite & the Pizza oven will stay there?
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02ebz06

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Re: The Pizza Thread
« Reply #400 on: June 23, 2022, 02:56:20 PM »
Yup  - Get to start over at next place.
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Bruce here - These are my cooking toys:
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Bentley

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Re: The Pizza Thread
« Reply #401 on: July 10, 2022, 11:51:06 AM »
I was please with the way this looked before and after so much I though I would post it.



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Bentley

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Re: The Pizza Thread
« Reply #402 on: July 10, 2022, 11:57:49 AM »
For the last 6 or 7 dough making attempts I have done the same process.  Same goes for how I lay out the dough for the pie and how it is cooked (I like to think I am making them the same thickness, I know they are all the same weight balls).  What I cant figure out is why I will have the bubbles like in the 1st photo and about as perfect a pizza as I want and the non bubble like in the 2nd photo (which is the way the majority of my cooks go).  It is still very good, but I do not understand why?


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02ebz06

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Re: The Pizza Thread
« Reply #403 on: July 10, 2022, 12:28:33 PM »
Over fermentation is one possibility.
Look great, even with bubbles.
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Bar-B-Lew

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Re: The Pizza Thread
« Reply #404 on: July 10, 2022, 12:29:02 PM »
Your pizzas are starting to look very good.
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