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Thread: The Home-made Pizza thread
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02-26-2021, 06:14 PM #951
Some quality birthday party pies here.
Is it radix panax notoginseng? - splat
This is like hanging yourself but the rope breaks. - DTM
Dude Listen to mtm. He's a marriage counselor at burning man. - subtle plague
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02-27-2021, 09:09 AM #952
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02-27-2021, 09:19 AM #953
some pies from last night. thanks for all the great ideas.
chicken bacon ranch with red onion
classic pepperoni
clams casino. instructions unclear if red bell pepper or spicy pepper flakes, so we put both on for good measure
red pesto, pine nuts, feta, arugula
overall this thing kicks ass. still working on figuring out temps and keeping it from charring, but we're super pleased so far.
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02-28-2021, 10:58 PM #954
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02-28-2021, 11:37 PM #955
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03-01-2021, 07:04 AM #956Registered User
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You guys have inspired me. Found a koda 16 in stock.
Like everything else, of course there are enthusiasts and forums, so I went down that rabbit hole....
https://r.tapatalk.com/shareLink/top...ink_source=app
One thing that has helped my crust browning and not burning is their second hack, using the finishing nails to block off some of the propane ports near the back corner.
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03-01-2021, 03:48 PM #957pura vida
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That is a really good looking pie. Nice leopard'ing on the crust.
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03-01-2021, 04:32 PM #958Originally Posted by JoeStrummer
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03-01-2021, 05:25 PM #959
The Home-made Pizza thread
Last night grilled a Piedmontese picanah
steak (cap of the round), with chimichurri. if you haven’t tried Piedmontese beef, do soQuando paramucho mi amore de felice carathon.
Mundo paparazzi mi amore cicce verdi parasol.
Questo abrigado tantamucho que canite carousel.
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03-02-2021, 05:00 PM #960
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03-03-2021, 08:48 PM #961pura vida
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03-03-2021, 11:00 PM #962
Had some spicy tuna leftover from sushi. Made a pie with shallots, fresh mozzarella, Oaxaca, and basil. It was absolutely fantastic.
Is it radix panax notoginseng? - splat
This is like hanging yourself but the rope breaks. - DTM
Dude Listen to mtm. He's a marriage counselor at burning man. - subtle plague
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03-07-2021, 11:07 PM #963
My experiment with freezing dough was mixed. Had one ball that worked well, one that tore every time it got thin and one that made a thick crust pizza. I had put it in a warm temp for two hours, divided it into tupperware containers and fridge proofed it for 48 hours. Frozen after that. Took it out in the morning and let it room temp all day.
It was a bit sticky straight out of the container and took a fair amount of flour to make it manageable. I’m getting much better at limiting the launch semolina and leaving that burning crap on the bottom.
Next sunshine day I’m bringing the Ooni to the bypass.
My puffy crust pizza, I’ll probably not freeze them anymore.
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03-15-2021, 08:57 PM #964
Took the show on the road with mixed results. I made a batch of dough using my usual technique. Made the dough Friday after work, two hour warm spot, then balled up/separated and into the fridge in tupperware.
I was lazy and didn’t get to the Bird till 11 on Sunday, put the tupperwares on the dash and skied till 3:30. Fired up the Ooni and got my assembly board and peel ready. When I got the doughs off the dash they had a light brown skin on them. They were a bit tackier than usual pulling them out of the tupperware and it took more flour to handle than I’m used to.
Three of them turned out fantastic, one developed a hole after adding toppings and one wadded up on an attempted turn. The two failures ended up in the bypass snowbank and will be eaten by something.
I didn’t get any pics of the successes, they were eaten quickly. Next time I may try a cooler with a heated rice bag instead of the dash. I don’t think the sun hitting them helped any. Getting them to room temp in an uncontrolled environment will be the crux.
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03-15-2021, 09:01 PM #965Registered User
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You may have to go all out and ski with your dough balls in your vest pocket to get them to the perfect temp.
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03-15-2021, 09:12 PM #966
Not quite as fancy as taking the oven to the ski area, but this nytimes article had some interesting ideas about how restaurants are modifying their pizzas to travel home better or to be reheated.
I'm thinking to try the inverted cheese-sauce method sometime soon. Maybe for bringing up to ski and reheating.
I also wonder if the altitude shift might have been an issue? 3k up suddenly might cause the dough to lose some air if the dough doesn't stretch enough, fast enough.
https://www.nytimes.com/2021/03/08/d...n-squares.html
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03-15-2021, 09:44 PM #967
Yeah, I definitely think that played a part. My balls developed bubbles on the dash, (heh). At home I’m also using a fair bit of counter space to get all the toppings ready, and then assembling on the peel. The tailgate alone kinda limits things.
Next time I’m grabbing my large table from my trailer, I kept it easy with a simple margherita neopolitan. I had pepperoni, nduja, ham and pineapple but didn’t have the space to get everything out.
I have a feeling at some point I’ll have my generator and kitchen-aide up there trying dough at altitude, heh.
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03-21-2021, 10:45 PM #968
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03-22-2021, 01:38 AM #969
Poor dogge want the roni.
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03-22-2021, 06:07 AM #970
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03-22-2021, 11:04 AM #971
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03-22-2021, 11:06 AM #972
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03-23-2021, 01:09 PM #973Registered User
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03-23-2021, 03:02 PM #974Banned
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Last night
Sent from my Pixel 4a (5G) using TGR Forums mobile app
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03-23-2021, 10:00 PM #975
Your topping distribution befuddles me.
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