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Thread: The Home-made Pizza thread
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05-17-2022, 05:46 AM #1426Registered User
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The Home-made Pizza thread
The egg’s thermometer goes to 750 and the temp can easily go beyond that, but probably not to 900. I should have clarified that NY style is the goal. I’ll check out the article. Thanks!
Edit: just checked out the article. Looks like that’s the source!
Sent from my iPhone using TGR ForumsLast edited by jerlane; 05-17-2022 at 06:12 AM.
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05-17-2022, 05:47 AM #1427Registered User
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Any tips for using the steel? How long to preheat? Any links for 72 hour dough recipe?
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05-17-2022, 07:20 AM #1428
I use a Lodge cast iron pizza pan. Bake at 550 for 16-17 mins with the last 2 mins with the broiler on..
I don't preheat the pan.
http://bakingsteel.comLast edited by Powder Ho; 05-17-2022 at 08:42 AM.
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05-17-2022, 08:02 AM #1429
Jerlane, if you don't already have a non contact infrared thermometer then order one up now. Otherwise you'll have to continue to guess what temp your stone/steel is at. I'm sure I could make pizzas without mine but the results surely wouldn't be as consistent.
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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05-17-2022, 08:24 AM #1430www.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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05-17-2022, 11:08 AM #1431Registered User
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Thanks, I’ve got one already. Is 550 a good target?
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05-17-2022, 11:11 AM #1432Registered User
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Never heard of poolish, had to google that. I’ll check it out. Sounds sticky!
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05-17-2022, 04:55 PM #1433
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05-18-2022, 10:24 AM #1434
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05-18-2022, 04:46 PM #1435
I want to thank whoever it was that mentioned the Caputo Fioreglut pizza flour. Half of a 1000g package is perfect to make 3 pizzas, which is enough for dinner and leftovers for my family of 5. It's not quite as good as my homemade sourdough crust but it's close enough that I won't bother to make 2 different kinds of dough anymore. We now have Amazon shipping it to us once every couple of months with subscribe and save.
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05-31-2022, 05:58 AM #1436
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05-31-2022, 08:44 AM #1437
Wow, a pizza too big to fit in a picture! (It does look good.)
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06-03-2022, 09:14 PM #1438
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06-04-2022, 02:34 PM #1439
^had a little of that going on last night when I decided to give wood another whirl.
No pics, but I smoked a couple of pork shoulders on Memorial day, and had a bunch left over, so bbq sauce base, pulled pork and shredded pepper-jack.
So good, but the gas burner produces more consistent results. I used a different bowl/wrap config while proofing the dough which had some unintended negative consequences (dough too dry), so really hard to stretch without tearing, but in a desperation move resorted to the rolling pin which saved the day.
Wood got the oven up to 1k pretty easily, but the few pieces I added just before launch hadn’t fully ignited, and the pie absorbed a fair amount of that acrid smoke. Waited until everything fully ignited for pie#2, and got a much better result.
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06-04-2022, 08:32 PM #1440
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06-05-2022, 01:16 PM #1441
It’s a multi-fuel oven. Been using the gas burner for months because it’s easier to control/more consistent results.
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06-05-2022, 02:08 PM #1442
I think he's referring to your "special sauce"
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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06-05-2022, 04:50 PM #1443
Not my problem if people have such rigid guidelines for what constitutes “pizza”. At least it’s not fucking deep-dish Italian casserole.
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06-05-2022, 05:41 PM #1444
I think it was a woody joke
got myself an ooni with the memorial day sale so there will be some more efforts from me and probably other pizza jongs here soon
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06-05-2022, 06:10 PM #1445
Oh Jesus, went right over my head! Congrats on the oven purchase, welcome to your new hobby!
Fighting the urge to make “fucking deep-dish Italian casserole” its own thread. Deep-dish fans can get pretty defensive when their preferred style of pizza is criticized IME. We won’t even talk about that Italian doughnut Bleau-Jo’s calls pizza.
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06-05-2022, 06:22 PM #1446
People who feel the need to criticize other people's taste in food suffer from deep seated feelings of inadequacy.
Unless we're talking about olives.
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06-05-2022, 07:55 PM #1447
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06-05-2022, 08:20 PM #1448
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06-11-2022, 08:57 PM #1449
We got a pizza stone finally and tonight was a random hodgepodge of bacon, morels, onions and pesto. After a mess of getting the dough onto the stone I made a pizza peel that helped out a bunch.
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06-17-2022, 06:48 AM #1450
The Home-made Pizza thread
^that’s a nice looking peel, well done!
More leftover smokey pulled pork, Sweet Baby Ray’s sweet and spicy, shredded Mexican cheese blend, and pepperoni/mushroom/provolone/tomato sauce.
Pork on top of cheese got a little extra char without burning, giving an amazing bacon-like texture. The pepperoni crisped up just the way we like (complete with micro-grease-pools in roni-cups).
Butters approves.
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