Results 176 to 200 of 1555
Thread: The Home-made Pizza thread
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01-03-2018, 06:50 PM #176
I was just on Amazon looking at dedicated pizza ovens.
and maybe this
https://www.amazon.com/dp/B004FQDWP0...VJCFDJ2G&psc=0watch out for snakes
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01-03-2018, 07:07 PM #177
Not due to this thread, but I almost built a big ole wood burning brick oven off the deck last summer just for pizza. The enterprise will not cut deep dish/stuffed pizza, BTW.
Well maybe I'm the faggot America
I'm not a part of a redneck agenda
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01-03-2018, 10:07 PM #178
I did a quick check and didn't see it mentioned, but I love "American Pie" by Peter Reinhart (I'm a bit of a Reinhart fan).
https://www.amazon.com/dp/B0047DW4KA
His dough recipes are great, and I've had great luck with the grilled pizzas in particular.
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01-04-2018, 07:56 AM #179
my sauce was the best part last night, lightly seasoned crushed san marzanos were on point. couldn't keep the cheese from browning./burning. Using a stone in a 550 deg electric oven. Too hot? Crust was cooked just about perfect but cheese was a touch overdone.
Also, any tips on stretching the dough? I made it two days ago, brought it out of the fridge at 330pm, started to prep at 645, but the dough was not room temp. I think this makes a pretty big difference in getting round pies that aren't super thin in the middle and tearing? Also do you guys let your dough rise before saran wrapping and refridgerating to proof, or do you wrap to proof, fridge, room temp, then rise for 20mins?"If we can't bring the mountain to the party, let's bring the PARTY to the MOUNTAIN!"
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01-04-2018, 08:38 AM #180Banned
- Join Date
- Feb 2011
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- The Land of Subdued Excitement
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- 5,437
I like the chess to brown a little
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01-04-2018, 10:56 AM #181
These seem to get high ratings, what say the collective?
https://www.amazon.com/dp/B00032ELXW...VJCFDJ2G&psc=1
I may replace my condo toaster/convection oven with this, existing one works ok but primarily it is too small to fit even a 12" pie
https://www.amazon.com/dp/B00ESAR0JW...VJCFDJ2G&psc=1watch out for snakes
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01-04-2018, 11:16 AM #182www.dpsskis.com
www.point6.com
formerly an ambassador for a few others, but the ski industry is... interesting.
Fukt: a very small amount of snow.
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01-04-2018, 11:29 AM #183
I should really stay out of this thread. #celiac
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01-04-2018, 11:35 AM #184Been there, skied that.
- Join Date
- Feb 2004
- Location
- Loveland, Chair 9.
- Posts
- 4,908
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01-05-2018, 12:04 PM #185
So it sounds like the way to do the dough is to mix and let rise for 2 hrs then 24 hrs in fridge?
Is it ok for the dough I do not use to stay in the fridge longer? Or should one only make as much as one would use?
When I worked in a pizza parlor as a young lad, the dough would be cut into chunks then run thru a roller machine several times to flatten. It then went into a medium or large pan with a wipe of EVOO and a flat on top to stack them on the assembly table for that evening.watch out for snakes
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01-05-2018, 01:35 PM #186
Serious eats has a thing about this. The fridge is so the yeast slows down and really works on the sugars. So sure, the dough can stay in there a long time. It looks cool when it’s all pushed against the Saran Wrap. Still gotta get the dough to room temp. Also the rolling machines work well, but change the texture of the dough. Most say for the worse.
Well maybe I'm the faggot America
I'm not a part of a redneck agenda
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01-05-2018, 01:45 PM #187
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01-05-2018, 01:53 PM #188www.apriliaforum.com
"If the road You followed brought you to this,of what use was the road"?
"I have no idea what I am talking about but would be happy to share my biased opinions as fact on the matter. "
Ottime
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01-05-2018, 01:57 PM #189www.apriliaforum.com
"If the road You followed brought you to this,of what use was the road"?
"I have no idea what I am talking about but would be happy to share my biased opinions as fact on the matter. "
Ottime
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01-05-2018, 02:06 PM #190
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01-05-2018, 04:49 PM #191
Nope, locally owned and independent, George was a big Greek dood who you did not want to piss off. When he made the dough it was with one of those giant Hobart mixers with the hook that looked like it would rip yer arm out of its socket. The dough was bigger than a large laundry basket and we had to get it from the mixing bowl into a hudge plastic storage bin and drag it into the walkin.
When it was time to process the dough he would bring it out and cut off hunks while feeding it back a forth thru the roller machine which also would absolutely crush anything that that got close to it. If we did it we were supposed to weigh each hunk to get the proper size but George had done it so many times that he hardly looked at it while wielding the razor sharp blade that cut the dough like a hot knife thru butter.
As the rolled doughs came out of the crushing machine one of us would lightly grease the pans and bring it in range for George to smack it into then a flat would cover it and the next pan forming a tall stack. The rest of the afternoon the doughs would sit inside their individual cells rising a bit more and awaiting the chance to become some ones meal later that evening.
There were many other chores like going to the local butcher shop to pick up the meats or prepping the sub fixings or setting up the old film projector to watch a selection of Georges extensive collection of super 8 porn flicks one of which was a grainy sequence of Linda Lovelace and a great dane. Phun times.Last edited by scottyb; 01-06-2018 at 08:59 AM.
watch out for snakes
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01-19-2018, 06:59 PM #192
Prep is done. Stone is hot. Pizza Time!
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.
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01-19-2018, 07:34 PM #193www.dpsskis.com
www.point6.com
formerly an ambassador for a few others, but the ski industry is... interesting.
Fukt: a very small amount of snow.
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01-19-2018, 07:35 PM #194
Yessir!
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.
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01-19-2018, 07:44 PM #195Brandine: 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.
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01-19-2018, 08:07 PM #196
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.
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01-19-2018, 08:10 PM #197
pizza stoke is strong with this one
watch out for snakes
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01-19-2018, 10:01 PM #198
Nice looking pies cruiser
www.dpsskis.com
www.point6.com
formerly an ambassador for a few others, but the ski industry is... interesting.
Fukt: a very small amount of snow.
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01-23-2018, 09:52 AM #199
Picked up some 00 caputos flour and tried again last night. Finally figured out the whole process and got the best dough to date yet. Excited to do some more stretching and pie making, and have a steel on the way. This one comes off just a standard cheap pizza pan in a 550 oven, did not preheat the pan, as I didn't want to warp it. More to come this weekend. Same sauce as prior recipe, but upgraded to Buffalo Moz.
Need to stretch a bit more to thin out the areas nearer the crust, but exited to progress in my pizza journey.
"If we can't bring the mountain to the party, let's bring the PARTY to the MOUNTAIN!"
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01-23-2018, 12:09 PM #200
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