Results 751 to 775 of 1555
Thread: The Home-made Pizza thread
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07-17-2020, 05:17 PM #751
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07-17-2020, 06:16 PM #752
sweet, how much does that oven weigh? does it have to be kept dry to function, or can it take a dunking?
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07-18-2020, 04:27 PM #753
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07-18-2020, 05:51 PM #754
Man I really need to get the gas attachment for my uuni. I bet you could find a pizza steel that could fit inside that could/would allow it to be a bit more durable for river trips. Now you’ve got me thinking about pizza’s on my Smith float next year
Sent from my iPhone using TGR Forums"If we can't bring the mountain to the party, let's bring the PARTY to the MOUNTAIN!"
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07-20-2020, 09:40 AM #755
Ultra-thin dough, homemade sweet Italian sausage, homemade chive pesto, spinach from the garden, caramelized onions, and bell pepper, sprinkled on some Beecher's and Dubliner cheeses.
Did the 500 degree in cast iron, 2 min just dough, then add toppings. Turned out great!
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07-20-2020, 10:06 AM #756
After trying the wood/charcoal bin on my Napoli I promptly bought the propane attachment and sourced thin steel pans that would fit in it. Not looked back.
Transportation on a river trip would still be dicey. The stone in mine is the floor and protecting it and the oven itself from damage would require a purpose made and sealed box/container. Not impossible but not easy.watch out for snakes
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07-20-2020, 10:29 AM #757
Yeah, I can't imagine trying to keep a constant temp with wood while I was trying to assemble and cook pizzas for a crew. The gas burner makes maintaining 800*+ virtually effortless. Mrs Cruiser keeps telling me we should try to taking the ooni camping but so far I've resisted cuz it's enormous and turning out decent pizzas at home is hard enough. I bet it would be especially difficult on a river trip since finding flat and level surfaces at camp is probably not a forgone conclusion.
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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07-21-2020, 01:47 PM #758
Going deep this weekend, pie and beer day in Utah. ~7 pizzas, going to fire up both the Uuni and the BGE, trying my hand at naturally leavened dough. Will report back.
"If we can't bring the mountain to the party, let's bring the PARTY to the MOUNTAIN!"
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07-21-2020, 01:58 PM #759
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07-21-2020, 02:42 PM #760
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07-21-2020, 03:18 PM #761Banned
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Aren't pizza steels like $20-40?
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07-24-2020, 11:50 AM #762
A teaser
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07-24-2020, 04:45 PM #763Registered User
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07-24-2020, 04:51 PM #764
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07-24-2020, 06:10 PM #765Registered User
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I hope not. Curious the best way to process suck a wet dough
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07-24-2020, 09:54 PM #766
Tried for the highest hydration, I think I need to take it down a bit. ~20 hours bulk ferment RT, ball, 8ish rt proof, soggy doughs but made great pies.
1000g 00, 620g water, 180g starter, salt, evoo, touch of sugar. Only ended up getting a few shots as once the ovens were hot we were game on. I really need the gas attachment for the uuni 3, wood is too finicky. Lots of undercooked pies from the uuni, fire would go out, restart it, just to go out, sooty taste(not too much to be a detractor) and couldn’t get it back up above 650deg even with 10+ minutes of new batch of pellets and restarted fire.
If you haven’t made a cacio y Pepe pie with ice cubes on the dough and fresh parm, it’s worth it.
Best pie of the night.
Sent from my iPhone using TGR Forums"If we can't bring the mountain to the party, let's bring the PARTY to the MOUNTAIN!"
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07-24-2020, 09:55 PM #767
That's hot!
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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07-29-2020, 02:30 PM #768
I lost my pizza paddle when I moved 11 years ago.
Prior to that a roommate broke my pizza stone and instead of replacing it gave me money, which I promptly spent on beer.
So, I have been sans paddle and stone for more than a decade.
I am also a lazy mofo, so I have never really researched making pizza at altitude.
Add to this that when I lived in The City (San Francisco) I had a kick-ass gas stove/oven, but my current house has a lame electric oven.
At any rate, I used to make 'zza incredibly frequently until I moved. So, it has been about a decade-and-some-change since I last rolled out a pizza.
Stumbled upon this thread and figured WTF?
So, I have been intermittantly batching up some pies during COVID quarantine.
The dough recipe I use is from The Best Pizza Is Made At Home by Donna Rathmell German and is pretty simple:
1 tsp active dry yeast
2 cups bread flour (I tend to use just regular flour)
1 tsp salt
1 tbs olive oil
2/3 cup warm water (I use 1 cup)
The first is from 3/28/20
Again, no paddle, no stone, so I am rolling out the dough on aluminum foil and then cradling it to the oven; not the best of methods.
Forgot to write down the ingredients, but am sure the Blind Pig helped with the consumption...pretty sure I was out of cheese, too, given that this was at the onset of the Shelter-In-Place and all the stores in Truckee were bare.
Second pie is from 5/6/20
Homemade green sauce (zucchini, spinach, kale). Forget what cheeses I used, but probably jack.
Forgot to oil the aluminum foil, so half of the 'zza stuck to it and came out a bit raw.
The crust was a bit doughy on the whole, too (I believe I went 1/2 white flour + 1/2 wheat).
Not great, but with lottsa beer it was edible.
Not very good the next day, though (again, crust ended up a bit thick and doughy, even after extra baking)
Today, 7/29/20
Since I am still sans stone and paddle, I opted to roll out a rectangular crust in a baking sheet (liberally coated with grape seed oil).
Crust: 1 3/4 c bleached/enriched flour; 1/4 whole wheat flour; 1/4 crushed oats
Sauce: homemade red sauce consisting of roma and beefsteak tomatoes, tomatillos, beets, carrots, celery, onions, and spices
Toppings: sliced jalopeno, spinach, sliced carrots, abalone mushrooms, red onion
Cheeses: pepper jack and swiss
Rolled out the crust and baked at 450 for 7 minutes. Then topped with spinach, jalapenos, covering them with the sauce. Then added the carrots, onions, and mushrooms. Returned to oven and baked another 5 minutes. Took out, covered with cheese, returned to over for another 5 minutes.
I also alternated between "Bake" and "Convection Bake".
This was the best of the three I have made during quarantine.
Now I gotta get me a paddle and stone!
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07-29-2020, 02:39 PM #769
I used to have a plate just like that with a 1979 date. One of my earliest memories was making that plate in nursery school.
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07-29-2020, 05:48 PM #770Registered User
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I’ll always crave a good bottle of blind pig and a good pizza.
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07-29-2020, 05:54 PM #771
Mmmmmmmm, pizza.
watch out for snakes
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07-29-2020, 06:31 PM #772
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07-31-2020, 10:52 AM #773Banned
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08-06-2020, 05:50 PM #774
Made some deep dish tn. A bit of a change from our thin and crispy, but a taste of home was calling me today.
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08-06-2020, 06:50 PM #775
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