Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[Bar-B-Lew]

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.

[02ebz06]

35 Degrees outside, but not cold enough to stop me from making pizza.   
Sausage and Onion.

[Bar-B-Lew]

Looks great as always, but a little smaller than the one Pizza Hut just made to set the world's record.

[02ebz06]

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.

[Bar-B-Lew]

https://www.nj.com/food/2023/01/pizza-hut-sets-record-for-worlds-biggest-pizza.html

[02ebz06]

You'd probably gain a pound or two if you ate that. Hahahahaha

[jdmessner]

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

[02ebz06]

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.

[02ebz06]

Made another plain sausage pizza Saturday.
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.

[Bentley]

That is how I feel about the 2nd round of salami I made, it is all going on pizza.

[Bar-B-Lew]

Local brewers guild has a passport with 23 local brewers (beer, mead, cider, tea) to visit in Jan thru March.  You spend $10 at each and get a stamp on the passport.  Get a free t-shirt and some other stuff when you get all 23 stamps.

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.

 [ Invalid Attachment ]

 [ Invalid Attachment ]

[02ebz06]

Nice!
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.

[Quadman750]

Pellet pizza

[02ebz06]

Looks great!
Is that an Ooni pellet oven or one of the inserts for a grill ?

[Bentley]

Have any of you had or made Roman Style Pizza Bianca?