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  1. #1301
    Join Date
    Jul 2005
    Location
    Verdi NV
    Posts
    10,166
    Hell of a day in the pizza front

    No one delivers out here. I might have to step up
    Own your fail. ~Jer~

  2. #1302
    Join Date
    Nov 2005
    Posts
    6,866
    Quote Originally Posted by bendtheski View Post
    Attachment 401658
    Habanero jerk spam Irish cheddar pineapple scallion cilantro alarm clock, and bbq bacon cheddar-jack scallion cilantro joint.

    The Spam came out better pre-fried and cut into strips. Need to work on Spam cracklins.
    Do jail trays have an inspirational component?
    A woman came up to me and said "I'd like to poison your mind
    with wrong ideas that appeal to you, though I am not unkind."

  3. #1303
    Join Date
    Mar 2009
    Location
    one of those gaper mountain towns
    Posts
    3,562

    The Home-made Pizza thread

    I’ve thought about framing an inmate in every tray-shot like I do with the pizza/dogs here, but pretty sure they’d need to sign a release or something.

    Not being at work is its own inspirational component.

    Sent from my iPhone using TGR Forums
    Quote Originally Posted by ilovetoskiatalta View Post
    Dude its losers like you that give ski bums a bad rap.

  4. #1304
    Join Date
    Sep 2006
    Location
    Fraggle Rock, CO
    Posts
    6,896
    Red sauce base, crumbled Italian sausage, black olives, fresh mozzarella, and a little basil pesto on top
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    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.

  5. #1305
    Join Date
    Jan 2006
    Location
    Carbondale
    Posts
    11,610
    Quote Originally Posted by MarcusBrody View Post
    We're a few more efforts in and our pizzas are improving. We switched dough recipes from a no-knead to one you knead a bit and I like it much better. Our previous attempts were too bready for my taste. We had some family friends over last night, made 7 pizzas, and I didn't butcher any of them. Which is very different from my first attempt cooking pizza for anyone outside the household.

    The only one I happened to take a picture of:
    Attachment 401533
    Never understood the no knead… you want that gluten to develop.


    Last nights edition
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    Sent from my iPhone using TGR Forums
    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.

  6. #1306
    Join Date
    Sep 2010
    Posts
    1,825
    Quote Originally Posted by grskier View Post
    Never understood the no knead… you want that gluten to develop.


    Last nights edition
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    Sent from my iPhone using TGR Forums
    We really like one no knead bread recipe and had stumbled across a no knead dough recipe online that people loved, so we started there. But I much prefer the kneaded recipe so I don't think we'll be going back.

    Sent from my Pixel 4a using Tapatalk

  7. #1307
    Join Date
    Mar 2009
    Location
    one of those gaper mountain towns
    Posts
    3,562
    Click image for larger version. 

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    Shrimp, habanero jerk sauce, gouda and red pepper, followed by shrimp, pesto aoli, hatch chilli fresh mozzy, red pepper.

    I forgot scallions on both, so only 4 stars.


    Sent from my iPhone using TGR Forums
    Quote Originally Posted by ilovetoskiatalta View Post
    Dude its losers like you that give ski bums a bad rap.

  8. #1308
    Join Date
    Mar 2017
    Posts
    275
    Quote Originally Posted by grskier View Post
    Never understood the no knead… you want that gluten to develop.
    ...
    The theory is that time develops the gluten protein, instead of kneading. I told a baker friend about it and he said that this went against all that he had learnt about bread.

    We usually keep a batch of no knead dough in the fridge, and it's very convenient to just decide on a whim to make a baguette, pita, naan, or pizza and use the same dough for all. I'm sure it's not the same as a dedicated recipe, but it's close enough and super convenient. Our pizza dough blisters and everything (these ones here were sautéed veggies on a tomato sauce made from scratch, topped with baby arugula).


  9. #1309
    Join Date
    Nov 2008
    Location
    between campus and church
    Posts
    8,325

    The Home-made Pizza thread

    Quote Originally Posted by MarcusBrody View Post
    We really like one no knead bread recipe and had stumbled across a no knead dough recipe online that people loved, so we started there. But I much prefer the kneaded recipe so I don't think we'll be going back.

    Sent from my Pixel 4a using Tapatalk
    Our bread machine crapped out that we used for kneaded bread and dough (didn’t bake in the machine just let it do the hard part). Mrs P makes a no kneed bread that’s awesome a. We tried a no knead pizza dough and it sucked.

  10. #1310
    Join Date
    Nov 2005
    Location
    Pagosa Springs CO
    Posts
    879
    Quote Originally Posted by Peruvian View Post
    Our bread machine crapped out that we used for kneaded bread and dough (didn’t bake in the machine just let it do the hard part). Mrs P makes a no kneed bread that’s awesome a. We tried a no knead pizza dough and it sucked.
    Try the Baking Steel no knead pizza dough recipe.
    You will not be disappointed.

  11. #1311
    Join Date
    Jun 2010
    Location
    Powder Mountain
    Posts
    791
    This thread probably has it, but does anyone have good recipes for wood stove-top pizza dough? We've got the thing going 24/7 from october to april, and have tried fry bread/pizza dough like mixes to deal with the heat swings and still get the cheese melted.

    working with a 12" stainless saucepan w/lid seems to get us most of the way there, and good slow heat to get the leavening bubbles but not end up with a burnt bottom

  12. #1312
    Join Date
    Jan 2006
    Location
    Carbondale
    Posts
    11,610
    Does slopeside count? Brought the ooni to west buttermilk
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    As for the stove top thing, I’d start with a Sicilian or grandma dough recipe


    Sent from my iPhone using TGR Forums
    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.

  13. #1313
    Join Date
    Mar 2009
    Location
    NorthEast
    Posts
    1,093
    Used up some leftover meatballs and sausage, threw on some peppers and onions and added a little ricotta. Not a bad Friday night pie.




    Sent from my iPhone using Tapatalk

  14. #1314
    Join Date
    Jul 2005
    Location
    Verdi NV
    Posts
    10,166
    Quote Originally Posted by HD333 View Post
    Used up some leftover meatballs and sausage, threw on some peppers and onions and added a little ricotta. Not a bad Friday night pie.




    Sent from my iPhone using Tapatalk
    You hit something with this one
    Now I gotta get up and look around the fridge. But it won’t compare to that pizza
    Own your fail. ~Jer~

  15. #1315
    Join Date
    Apr 2008
    Location
    just outside the bubble
    Posts
    1,348
    Hadn’t done this pan pizza for awhile. I’ve missed it! Turned out great.

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    It is by riding a bicycle that you learn the contours of a country best, since you have to sweat up the hills and coast down them. –Ernest Hemingway

  16. #1316
    Join Date
    Nov 2005
    Location
    Pagosa Springs CO
    Posts
    879
    Click image for larger version. 

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    Clams casino.

  17. #1317
    Join Date
    Oct 2003
    Location
    Under the bridge, down by the river
    Posts
    4,795
    Click image for larger version. 

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    Partner has celiac, so picked up an ooni to make GF pizzas. Have spent a month dialing in the dough using Caputo flour and it’s already better than any GF pizza we have tried in a restaurant(which is uniformly terrible).

    Will definitely follow this thread for topping ideas.


    Sent from my iPhone using TGR Forums

  18. #1318
    Join Date
    Feb 2022
    Posts
    5
    anyone built their own oven with firebricks/slabs? thinking of doing it but want to know how badly it wrecks the floor and how to protect the area.

  19. #1319
    Join Date
    Dec 2020
    Posts
    374
    Quote Originally Posted by CantDog View Post
    Partner has celiac, so picked up an ooni to make GF pizzas. Have spent a month dialing in the dough using Caputo flour and it’s already better than any GF pizza we have tried in a restaurant(which is uniformly terrible).

    Will definitely follow this thread for topping ideas.
    That looks great! The Antimo Caputo Fiore Glut flour was a game changer - my GF is GF and I can't say too many good things about GF pizza other than the ones we make at home.

    The Fiore Glut works really well for Detroit style pan pizzas too - lets you get a bit more crisp than I generally get with Neapolitan.

  20. #1320
    Join Date
    Oct 2003
    Location
    Under the bridge, down by the river
    Posts
    4,795
    Quote Originally Posted by Pinned View Post
    That looks great! The Antimo Caputo Fiore Glut flour was a game changer - my GF is GF and I can't say too many good things about GF pizza other than the ones we make at home.

    The Fiore Glut works really well for Detroit style pan pizzas too - lets you get a bit more crisp than I generally get with Neapolitan.
    I’ll have to try the pan pizza! Do you use the dough recipe on the bag?

    And yes, total game changer. Now I’m fine just making GF pizzas in the oven, it’s pretty damn good. Even non GF friends who have come over and commented that it’s just good pizza.

  21. #1321
    Join Date
    Oct 2003
    Location
    slc
    Posts
    15,400
    Quote Originally Posted by CantDog View Post
    Click image for larger version. 

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    Partner has celiac, so picked up an ooni to make GF pizzas. Have spent a month dialing in the dough using Caputo flour and it’s already better than any GF pizza we have tried in a restaurant(which is uniformly terrible).

    Will definitely follow this thread for topping ideas.


    Sent from my iPhone using TGR Forums
    Dude, tell me everything. I'm also celiac and have yet to find GF pizza that isn't terrible.

  22. #1322
    Join Date
    Feb 2005
    Posts
    17,135
    Quote Originally Posted by Dantheman View Post
    Dude, tell me everything. I'm also celiac and have yet to find GF pizza that isn't terrible.
    It's not about changing your GF pizza game, it's about brainwashing your own mind. It's like saying you can make frozen yogurt taste like real ice cream.
    Is it radix panax notoginseng? - splat

  23. #1323
    Join Date
    Oct 2006
    Location
    Bellevue
    Posts
    7,164
    Those look great! I'm also curious about the recipe.

    Dtm have you tried using potato starch or water from boiling potatoes? An ex used that starchy water to make gluten free bread that didn't really suck. I think that was more a low waste thing but I'm not certain

  24. #1324
    Join Date
    Oct 2003
    Location
    slc
    Posts
    15,400
    Quote Originally Posted by abraham View Post
    Dtm have you tried using potato starch or water from boiling potatoes? An ex used that starchy water to make gluten free bread that didn't really suck. I think that was more a low waste thing but I'm not certain
    I have not. When even Food Lab/Serious Eats couldn't pull this off without serious compromises I gave up on the idea.

  25. #1325
    Join Date
    Oct 2003
    Location
    Under the bridge, down by the river
    Posts
    4,795
    Quote Originally Posted by Dantheman View Post
    Dude, tell me everything. I'm also celiac and have yet to find GF pizza that isn't terrible.
    This flour: Antimo Caputo Gluten Free Pizza Flour 2.2lb - All Natural Multi Purpose Flour & Starch Blend for Baking Pizza, Bread, & Pasta https://www.amazon.com/dp/B00FXH8QFQ...WZ56HPAHHD8GEG and follow the recipe on the bag. The dough freezes really well—the best I’ve made have been frozen and then thawed for a full 24 hrs…seems to rise more.

    Total game changer. I stopped messing around with flour mixes and making my own combination. Tried the test kitchen recipe and every other GF dough recipe I could find—but since buying this I don’t bother with anything else.

    Cooked in the wood fired ooni, this dough makes pizzas that are *chefs kiss*

    Seriously—since getting it dialed at home we don’t even bother trying GF pizza out anywhere. Just not worth it when what we make at home tastes as good as just regular pizza.

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