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  1. #751
    Join Date
    Nov 2009
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    146
    Pizzas on the river FKNA.

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  2. #752
    Join Date
    Jan 2017
    Location
    on the banks of Fish Creek
    Posts
    7,512
    sweet, how much does that oven weigh? does it have to be kept dry to function, or can it take a dunking?

  3. #753
    Join Date
    Nov 2009
    Posts
    146
    Quote Originally Posted by m2711c View Post
    sweet, how much does that oven weigh? does it have to be kept dry to function, or can it take a dunking?
    It weighs 20#. Needs to be kept dry. There’s a stone plate inside that can’t get wet when it’s hot. Runs off propane as well so getting water in the gas line would definitely mess it up.

  4. #754
    Join Date
    Oct 2006
    Location
    8530' MST/200' EST
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    4,396
    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!"

  5. #755
    Join Date
    Mar 2007
    Location
    Hyperspace!
    Posts
    1,370
    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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  6. #756
    Join Date
    Feb 2008
    Location
    here and there
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    18,583
    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

  7. #757
    Join Date
    Sep 2006
    Location
    Fraggle Rock, CO
    Posts
    7,766
    Quote Originally Posted by Phall View Post
    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
    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.

  8. #758
    Join Date
    Oct 2006
    Location
    8530' MST/200' EST
    Posts
    4,396
    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!"

  9. #759
    Join Date
    Mar 2006
    Location
    SLC
    Posts
    2,898
    Quote Originally Posted by Phall View Post
    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.
    would prefer it if the pizza you serve me was something you are confident in

  10. #760
    Join Date
    Nov 2005
    Location
    Making the Bowl Great Again
    Posts
    13,779
    Quote Originally Posted by Phall View Post
    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.
    Not familiar with this oven but any steel company will custom cut a piece of 3/8" cold-rolled steel (same as pizza steels) for like $10. 20 minutes with a grinder to ease the edges and get the mill scale off and you are golden.

  11. #761
    Join Date
    Oct 2003
    Location
    In Your Wife
    Posts
    8,291
    Aren't pizza steels like $20-40?

  12. #762
    Join Date
    Oct 2006
    Location
    8530' MST/200' EST
    Posts
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    A teaser Click image for larger version. 

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    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!"

  13. #763
    Join Date
    Nov 2007
    Location
    So. VT
    Posts
    2,829
    Quote Originally Posted by Phall View Post
    A teaser Click image for larger version. 

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    Ok then what?Mixing mine up now....
    Quote Originally Posted by DoWork View Post
    We can tell you think you're awesome- it's pretty obvious. I love it when you try to convince us all too, It's like a tripped out Willy Wonka boat trip across the galaxy of fail you call an existence and it is indeed awesome to watch. I mean, your fail is so dense it has become a "black hole of fail" that has a gravitational pull strong enough to attract the fail of others, hence the "dating sucks" thread scenario.

  14. #764
    Join Date
    Nov 2008
    Location
    between campus and church
    Posts
    9,924
    Quote Originally Posted by krp8128 View Post
    Ok then what?Mixing mine up now....
    Clearly just a tease.

  15. #765
    Join Date
    Nov 2007
    Location
    So. VT
    Posts
    2,829
    I hope not. Curious the best way to process suck a wet dough

  16. #766
    Join Date
    Oct 2006
    Location
    8530' MST/200' EST
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    4,396
    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.
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    Best pie of the night.
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    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!"

  17. #767
    Join Date
    Sep 2006
    Location
    Fraggle Rock, CO
    Posts
    7,766
    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.

  18. #768
    Join Date
    Sep 2006
    Location
    Truckee, CA
    Posts
    8,784
    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.

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    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)
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    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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    "Man, we killin' elephants in the back yard..."

    https://www.blizzard-tecnica.com/us/en

  19. #769
    Join Date
    Feb 2005
    Posts
    19,201
    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.

  20. #770
    Join Date
    Jul 2005
    Posts
    3,230
    I’ll always crave a good bottle of blind pig and a good pizza.


    Sent from my iPhone using Tapatalk

  21. #771
    Join Date
    Feb 2008
    Location
    here and there
    Posts
    18,583
    Mmmmmmmm, pizza.
    watch out for snakes

  22. #772
    Join Date
    Nov 2005
    Location
    Pagosa Springs CO
    Posts
    995
    Click image for larger version. 

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    Tried the 72hr cold proof. Nice texture & great flavor. Will do again.

  23. #773
    Join Date
    Oct 2003
    Location
    In Your Wife
    Posts
    8,291
    My last couple efforts have turned out pretty well. Nothing fancy.

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  24. #774
    Join Date
    Mar 2007
    Location
    The Vil
    Posts
    1,073
    Made some deep dish tn. A bit of a change from our thin and crispy, but a taste of home was calling me today. Click image for larger version. 

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  25. #775
    Join Date
    Nov 2005
    Location
    Pagosa Springs CO
    Posts
    995
    Quote Originally Posted by japanada View Post
    Made some deep dish tn. A bit of a change from our thin and crispy, but a taste of home was calling me today. Click image for larger version. 

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    Sent from my SM-G973U using TGR Forums mobile app
    Holy cats does that look good.
    Did you weigh it?

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