Page 19 of 23 FirstFirst ... 14 15 16 17 18 19 20 21 22 23 LastLast
Results 451 to 475 of 560
  1. #451
    Join Date
    Feb 2008
    Location
    here and there
    Posts
    14,548
    Click image for larger version. 

Name:	H4aO12kh.jpg 
Views:	97 
Size:	153.4 KB 
ID:	274285

    Did a thick crust few days ago but the dough rise was lacking, I did however use Rosemary on the crust and on top.

    I liked it. I may try to grind it in the future and mix that into the dough.
    watch out for snakes

  2. #452
    Join Date
    Oct 2009
    Location
    seatown
    Posts
    3,307
    oregano man, oregano

  3. #453
    Join Date
    Nov 2002
    Location
    EWA
    Posts
    14,431
    Pepperoni, onions, mozzarella, parmesan, basilClick image for larger version. 

Name:	20190419_194623.jpeg 
Views:	66 
Size:	130.2 KB 
ID:	279209
    Kindness is a bridge between all people

    Dunkiní Donuts Worker Dances With Customer Who Has Autism

  4. #454
    Join Date
    Nov 2006
    Location
    Seattle
    Posts
    6,531
    ^strong work. Like the pepper.
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  5. #455
    Join Date
    Apr 2012
    Location
    Stumptown
    Posts
    5,841
    This series is pretty great. The sauce episode is very helpful.


  6. #456
    Join Date
    Oct 2006
    Location
    8530' MST/200' EST
    Posts
    2,529
    I took a shortcut with the ooni last weekend and got the wholefoods pre-made 00 dough. cooked up better than anything I've made yet. I think my hydration is too low.
    "If we can't bring the mountain to the party, let's bring the PARTY to the MOUNTAIN!"

  7. #457
    Join Date
    Nov 2002
    Location
    EWA
    Posts
    14,431
    Quote Originally Posted by Phall View Post
    I took a shortcut with the ooni last weekend and got the wholefoods pre-made 00 dough. cooked up better than anything I've made yet. I think my hydration is too low.
    I have found that dough a bit on the wet side gives me a better rise.

    I like to use King Arthur Pizza flour. I'm new to home pizza making and a big fan of King Arthur so when I saw they had it I gave it a try. Works great IMO but I've not tried anything else so nothing to compare it to. Since I just started making pizza it was nice to have a recipe to follow (yeah, I know... I'm a recipe girl at least when I try something for the first time).

    https://www.kingarthurflour.com/shop...our-blend-3-lb
    Kindness is a bridge between all people

    Dunkiní Donuts Worker Dances With Customer Who Has Autism

  8. #458
    Join Date
    Dec 2007
    Location
    No of SoBo, So of NoBo
    Posts
    2,261
    Been a long time since I made pizza at home, so last night I decided it was time. Sausage and radicchio is my favorite combo (the radicchio gets all nutty and delicious when it's charred). Snapped a photo before I sprinkled chopped basil on it. Was super tasty.

    Click image for larger version. 

Name:	IMG_2823.jpg 
Views:	49 
Size:	1.52 MB 
ID:	282810
    Outlive the bastards - Ed Abbey

  9. #459
    Join Date
    Feb 2008
    Location
    here and there
    Posts
    14,548
    That looks great PL.

    I had to look up what radichio is, turns out its chickory and looks a lot like red cabbage.

    Learnt sumpthin today.
    Last edited by SB; 05-16-2019 at 06:40 PM.
    watch out for snakes

  10. #460
    Join Date
    Apr 2004
    Location
    Southeast New York
    Posts
    6,605
    Quote Originally Posted by KQ View Post
    I have found that dough a bit on the wet side gives me a better rise.

    I like to use King Arthur Pizza flour. I'm new to home pizza making and a big fan of King Arthur so when I saw they had it I gave it a try. Works great IMO but I've not tried anything else so nothing to compare it to. Since I just started making pizza it was nice to have a recipe to follow (yeah, I know... I'm a recipe girl at least when I try something for the first time).

    https://www.kingarthurflour.com/shop...our-blend-3-lb
    I drove past the King Arthur plant recently so we stopped and checked out their store. Mmm mm good stuff. I need to get back up there this year and do some more shoppin' and eatin'.

  11. #461
    Join Date
    Feb 2008
    Location
    here and there
    Posts
    14,548
    Oh, thread reminded me, gotta get my dough out of the fridge.
    watch out for snakes

  12. #462
    Join Date
    Sep 2006
    Location
    Fraggle Rock, CO
    Posts
    5,605
    Mrs Cruiser and the kids got me this shiny new pizza oven for father's day. I know nothing of it but it came to her highly recommended. Anybody play with one of these things? I'm planning to order the gas burner in order to streamline pizza parties but does anyone have any feedback or advice about getting started with lump charcoal and kindling?

    Click image for larger version. 

Name:	20190616_144319-01.jpeg 
Views:	123 
Size:	90.0 KB 
ID:	285973
    Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
    Cletus: Duly noted.

  13. #463
    Join Date
    Feb 2008
    Location
    here and there
    Posts
    14,548
    Friend of a friend says they work well.
    watch out for snakes

  14. #464
    Join Date
    May 2007
    Location
    Sandy, Utah
    Posts
    11,294
    Quote Originally Posted by Cruiser View Post
    Mrs Cruiser and the kids got me this shiny new pizza oven for father's day. I know nothing of it but it came to her highly recommended. Anybody play with one of these things? I'm planning to order the gas burner in order to streamline pizza parties but does anyone have any feedback or advice about getting started with lump charcoal and kindling?

    Click image for larger version. 

Name:	20190616_144319-01.jpeg 
Views:	123 
Size:	90.0 KB 
ID:	285973
    Pm phall he has one of those. Turned out good looking pizzas posted in this thread.

    Sent from my Pixel 2 using TGR Forums mobile app
    http://www.firsttracksonline.com

    I wish i could be like SkiFishBum

  15. #465
    Join Date
    Mar 2009
    Posts
    294
    Quote Originally Posted by Cruiser View Post
    does anyone have any feedback or advice about getting started with lump charcoal and kindling?
    Have you checked out this pizza forum? Lots of uuni (or ooni) users there.

    See: Uuni & charcoal

  16. #466
    Join Date
    Apr 2004
    Location
    Three-O-Three
    Posts
    13,886
    Iíve got one.... it gets super hot and cooks pizzas fast. I just canít seem to keep it hot enough to effectively make multiple pizzas in a row, it really seems to lose heat quick after 15 minutes or so.


    Sent from my iPhone using TGR Forums

  17. #467
    Join Date
    Dec 2006
    Location
    Agrestic
    Posts
    4,855
    Quote Originally Posted by smmokan View Post
    Iíve got one.... it gets super hot and cooks pizzas fast. I just canít seem to keep it hot enough to effectively make multiple pizzas in a row, it really seems to lose heat quick after 15 minutes or so.


    Sent from my iPhone using TGR Forums
    This was my experience as well. We went to a friends house who had one and it was a chore to crank out a bunch of pizzas.


    Sent from my iPhone using TGR Forums

  18. #468
    Join Date
    Feb 2008
    Location
    here and there
    Posts
    14,548
    Made a pizza dough with a sour dough starter discard, turned out much better this time. One pie was puffy and thick and the other was thinner. Both are good.

    Click image for larger version. 

Name:	Ew2lvaK.jpg 
Views:	72 
Size:	909.0 KB 
ID:	286564
    watch out for snakes

  19. #469
    Join Date
    Nov 2002
    Location
    EWA
    Posts
    14,431
    Quote Originally Posted by SB View Post
    Made a pizza dough with a sour dough starter discard, turned out much better this time. One pie was puffy and thick and the other was thinner. Both are good.

    Click image for larger version. 

Name:	Ew2lvaK.jpg 
Views:	72 
Size:	909.0 KB 
ID:	286564
    Yum!
    Kindness is a bridge between all people

    Dunkiní Donuts Worker Dances With Customer Who Has Autism

  20. #470
    Join Date
    Feb 2008
    Location
    here and there
    Posts
    14,548
    Seems one needs to treat the SD pizza dough like one would regular SD, ie lots of proofing and kneading. My first one was not good but these were much better. I also gave the dough a second proofing after spreading it onto my pans in a warm oven.

    Not 100% sure if it's worth the extra effort. Nice change up on the pizza recipe tho. Something to utilize the discard for.
    watch out for snakes

  21. #471
    Join Date
    Sep 2006
    Location
    Fraggle Rock, CO
    Posts
    5,605
    Boy is that ooni oven fun to cook on! Had to turn down the burner after a while cuz the stones were registering over 1000*.

    Click image for larger version. 

Name:	20190626_184449-01.jpeg 
Views:	66 
Size:	165.8 KB 
ID:	286900
    Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
    Cletus: Duly noted.

  22. #472
    Join Date
    Nov 2008
    Posts
    5,351
    Damn fine looking pizzas here lately.

  23. #473
    Join Date
    Oct 2006
    Location
    8530' MST/200' EST
    Posts
    2,529
    Cruiser,
    The UUNI is a blast to cook with. Did you get the gas burner or pellets? I've been running pellets in mine and find that it needs a solid 5-10 mins between pies to get back up to temp. First ~3 come out banger, quality diminishes after that due to my laziness and the hunger of my guests. I think the gas attachment would make my life easier and be more convenient for knocking out a pie or two on a weeknight. The pellets definitely make it a production. That being said, its a killer machine for the back yard.

    Are you making your own dough? The whole foods 00 dough works wonders in that machine.
    "If we can't bring the mountain to the party, let's bring the PARTY to the MOUNTAIN!"

  24. #474
    Join Date
    Sep 2006
    Location
    Fraggle Rock, CO
    Posts
    5,605
    Yeah, Mrs Cruiser bought it and I read about it and quickly realized I wouldn't use it unless I had the gas burner. Heck, I've already got an egg that can get to 800* with ease and I never use it for pizza cuz it's too fiddly to keep the temp consistent at that high temp. So I picked a gas attachment up before I even opened the box. Had no trouble holding 900*+ for ~2h with 0 fiddling. Burnt like half a tank of propane but a whole tank is only like $15 so screw it, ya know?

    Will check out the whole foods dough next time I'm in a pinch for time as I work next door to one. But, yeah, I've been doing the super basic Caputo 00 dough in my wine cellar with very good results.
    Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
    Cletus: Duly noted.

  25. #475
    Join Date
    Mar 2006
    Location
    The bottom of LCC
    Posts
    5,082
    Got a road trip coming up. Having some leftover pies on hand makes a great snack or easy dinner if I pull into camp late and just wanna have a beer and not deal with cooking.

    Click image for larger version. 

Name:	LRG__DJF6711.JPG 
Views:	49 
Size:	1.40 MB 
ID:	286966

    Click image for larger version. 

Name:	LRG__DJF6714.JPG 
Views:	49 
Size:	487.2 KB 
ID:	286967

    Click image for larger version. 

Name:	LRG__DJF6708.JPG 
Views:	48 
Size:	470.4 KB 
ID:	286968

    Click image for larger version. 

Name:	LRG__DJF6719.JPG 
Views:	51 
Size:	684.1 KB 
ID:	286969

Similar Threads

  1. Home Made Garbage Plate
    By Lurch in forum The Padded Room
    Replies: 37
    Last Post: 03-22-2008, 11:14 PM
  2. Replies: 58
    Last Post: 02-01-2005, 04:55 PM
  3. Utah MINI Last minute stuff-dump it here thread
    By Buzzworthy in forum TGR Forum Archives
    Replies: 64
    Last Post: 12-16-2004, 10:50 AM
  4. "Stoke Thread of the Summer" award goes to....
    By powstash in forum TGR Forum Archives
    Replies: 15
    Last Post: 09-16-2004, 09:41 PM
  5. Pick a sports celebrity, any sports celebrity...
    By gonzo in forum TGR Forum Archives
    Replies: 36
    Last Post: 01-09-2004, 02:25 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •