Page 43 of 44 FirstFirst ... 38 39 40 41 42 43 44 LastLast
Results 1,051 to 1,075 of 1082
  1. #1051
    Join Date
    Jan 2008
    Location
    truckee
    Posts
    17,204
    Saw a hint on stretching on a cooking show I need to try. They had the dough in a plastic container. After they took it out of the fridge and let it warm to room temp, they then put the container in a 100F water bath to warm the dough more. She used the fist method of stretching which I've tried but with my fists in the middle which is a no no. She had her fists near the edge of the dough as she turned it. Definitely rounder than my pizzas.

  2. #1052
    Join Date
    Mar 2017
    Location
    SLC, Utah
    Posts
    2,010
    Quote Originally Posted by BobMc View Post
    I have that same pizza cutter, works well.

    Took 5 dough balls up to the bypass today, one got sideways and popped the top, developed a skin. The other four were quite delicious, a lot of people enjoyed them.

    Had two left over, made one after arriving home. I’m really digging the bbq/chicken pizza,

    Attachment 374733

    Attachment 374734
    Okay that looks amazing. Good job on the gluten bubbles. Now I'm jealous of your 16" Koda.

    Sent from my Pixel 4a (5G) using Tapatalk

  3. #1053
    Join Date
    Dec 2012
    Location
    I smell poutine!!!
    Posts
    14,315
    Quote Originally Posted by old goat View Post
    Saw a hint on stretching on a cooking show I need to try. They had the dough in a plastic container. After they took it out of the fridge and let it warm to room temp, they then put the container in a 100F water bath to warm the dough more. She used the fist method of stretching which I've tried but with my fists in the middle which is a no no. She had her fists near the edge of the dough as she turned it. Definitely rounder than my pizzas.
    So what you are saying is that she prefers the friction of the fists closer to the edges.

  4. #1054
    Join Date
    Oct 2002
    Location
    Shadynasty's Jazz Club
    Posts
    9,212
    Skin isn’t the end of a dough ball. If it bothers you, you can roll it into the interior of the dough ball.
    Remind me. We'll send him a red cap and a Speedo.

  5. #1055
    Join Date
    Nov 2002
    Location
    Behind the Zion Curtain
    Posts
    3,988
    Quote Originally Posted by bagtagley View Post
    Skin isn’t the end of a dough ball. If it bothers you, you can roll it into the interior of the dough ball.
    Oh trust me, I did that. But, by working the dough to cover the skin it doesn’t stretch as well. I still cooked it and it was great, but it was pretty thicc, Booner style rather than MTM.

    For my bypass balls I kinda use a tactic like Goat describes. I mix the dough in my kitchen aide, two hour room temp proof, then work it a bit, ball at 250g balls into individual tupperware containers and into the fridge for 24 hours or so.

    I get up in the morning, microwave a couple of those fabric rice pouches, put them in the bottom of a cooler and put the tupperware containers on top of the warm rice pouches. Just enough heat in the cooler to keep the dough warm in all weather conditions.

  6. #1056
    Join Date
    Sep 2006
    Location
    Tetons
    Posts
    6,108
    So my Wife’s bday gift, the Ooni 16, showed up ! Unboxing tomorrow.
    Any advice as to dough? I get it that the Ooni is high temp Neapolitan style but if you don’t want that, how does it work?
    Lower temp? Less flop? How bout side to side, crust to crust toppings?
    Anyone fired up beef or pork at 900* with good results?

    This was a better birthday gift than last years fancy vacuum! Unfortunately, I have to use bith

  7. #1057
    Join Date
    Dec 2016
    Location
    In a van... down by the river
    Posts
    7,153
    Quote Originally Posted by schwerty View Post
    So my Wife’s bday gift, the Ooni 16, showed up ! Unboxing tomorrow.
    Any advice as to dough? I get it that the Ooni is high temp Neapolitan style but if you don’t want that, how does it work?
    Lower temp? Less flop? How bout side to side, crust to crust toppings?
    Anyone fired up beef or pork at 900* with good results?

    This was a better birthday gift than last years fancy vacuum! Unfortunately, I have to use bith
    If that oven works as well as our local pizza joint's woodfired one, you should try making pork shanks with roasted 'taters. Holy shit are those tasty...

  8. #1058
    Join Date
    Nov 2002
    Location
    Behind the Zion Curtain
    Posts
    3,988
    It’s four ingredients, flour, water, salt, yeast. There are many variations of percentages and types of each, (other than water, although I’m sure some will think that matters as well), but it’s pretty simple. Like baking it’s more of a science than the art of cooking. Just experiment and see what works best for you.

    I’m still trying to perfect neopolitan, after I get that shit dialed I’ll probably give NY style a try. I haven’t yet tried biga or poolish, but I’m sure I’ll eventually give it a go.

    It’s fun and a new thing to try, mine has been camping riverside on the Green, tailgating at Snowbird and on our back patio. It travels well and doesn’t seem to mind banging around in the bed of a pickup. I’ve been rather surprised on how little of gas it uses, a cheapo exchange cylinder will last a lot of cooks!

    I don’t have a temp gun, I just set a timer for 30 minutes after lighting it. I launch a pizza and turn it down to low. Cook that pie, extract, turn heat back up for next, repeat process. I haven’t cooked anything but pizza but if you peruse some of the Ooni FB groups you’ll find many people that have and recipes/tactics.

    You’re gonna love it.

  9. #1059
    Join Date
    Mar 2009
    Location
    one of those gaper mountain towns
    Posts
    3,173
    Click image for larger version. 

Name:	IMG_8767.JPG 
Views:	65 
Size:	218.8 KB 
ID:	375141
    I need to order some 00, but had decent results with bread flour and some of the pro tips here. Stretching dough is tricky.


    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.

  10. #1060
    Join Date
    Sep 2006
    Location
    Fraggle Rock, CO
    Posts
    6,388
    Y
    Click image for larger version. 

Name:	20210523_190907-01.jpeg 
Views:	59 
Size:	236.0 KB 
ID:	375428
    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.

  11. #1061
    Join Date
    Feb 2005
    Posts
    15,040
    Quote Originally Posted by BobMc View Post
    Oh trust me, I did that. But, by working the dough to cover the skin it doesn’t stretch as well. I still cooked it and it was great, but it was pretty thicc, Booner style rather than MTM.

    For my bypass balls I kinda use a tactic like Goat describes. I mix the dough in my kitchen aide, two hour room temp proof, then work it a bit, ball at 250g balls into individual tupperware containers and into the fridge for 24 hours or so.

    BobMc delivery service be like:




  12. #1062
    Join Date
    Sep 2015
    Posts
    88
    Quote Originally Posted by schwerty View Post
    So my Wife’s bday gift, the Ooni 16, showed up ! Unboxing tomorrow.
    Any advice as to dough? I get it that the Ooni is high temp Neapolitan style but if you don’t want that, how does it work?
    Lower temp? Less flop? How bout side to side, crust to crust toppings?
    Anyone fired up beef or pork at 900* with good results?

    This was a better birthday gift than last years fancy vacuum! Unfortunately, I have to use bith
    I've used it to sear things like tbone steaks in a cast iron, or to melt some parmesan on top of asparagus. Basically it's like a high power broiler.

    You can do new York style pizza in it, it requires lower stone temp, more turning and you want to turn the flame to the ultra low setting to achieve that.

    https://youtu.be/024m_mahojo

    Skip to 1:15 to see the ultra low flame setting "hack"



    Sent from my Pixel 3a using Tapatalk

  13. #1063
    Join Date
    Sep 2006
    Location
    Fraggle Rock, CO
    Posts
    6,388
    .

    Click image for larger version. 

Name:	20210606_180202-01.jpeg 
Views:	65 
Size:	178.9 KB 
ID:	376542
    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.

  14. #1064
    Join Date
    Mar 2017
    Location
    SLC, Utah
    Posts
    2,010
    camping pizza ftw

    Sent from my Pixel 4a (5G) using Tapatalk

  15. #1065
    Join Date
    Mar 2009
    Location
    one of those gaper mountain towns
    Posts
    3,173
    Click image for larger version. 

Name:	IMG_8792.JPG 
Views:	63 
Size:	216.9 KB 
ID:	376712
    Zucchinironi


    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.

  16. #1066
    Join Date
    Jan 2008
    Location
    livin the dream
    Posts
    4,472
    Quote Originally Posted by tgapp View Post
    camping pizza ftw

    Sent from my Pixel 4a (5G) using Tapatalk
    Looks great. But when you bring a $500 oven and an IR temp gun, can you really call it “camping pizza”?


    Sent from my iPhone using TGR Forums
    Best Skier on the Mountain
    Self-Certified
    1992 - 2012
    Squaw Valley, USA

  17. #1067
    Join Date
    Feb 2005
    Posts
    15,040
    Quote Originally Posted by nickwm21 View Post
    Looks great. But when you bring a $500 oven and an IR temp gun, can you really call it “camping pizza”?


    Sent from my iPhone using TGR Forums
    If you step out of the van, it's camping.
    Is it radix panax notoginseng? - splat

  18. #1068
    Join Date
    Mar 2007
    Location
    The Vil
    Posts
    845
    Anyone have a crispy cracker thin crust recipe that they will share? I made the perfect thin and crispy once and can't replicate it, aka can't find the recipe I found while drunk. I can get great thin and crispy, but I want cracker like.

    Sent from my SM-G998U using Tapatalk

  19. #1069
    Join Date
    Jan 2008
    Location
    truckee
    Posts
    17,204
    Pizza isn't the only pie. I used my baking stone to make the best pie crust I have ever managed--ie nice flaky bottom crust. I preheated a baking sheet on the pizza stone and put the pie on that--so the bottom crust cooks quickly. I also precooked the cherries and coated the bottom crust with an egg wash. How important each of these tricks was I don't know. Probably precooking the cherries to boil off some of the liquid. Oddly, this didn't seem to affect the baking time.

  20. #1070
    Join Date
    Mar 2007
    Location
    The Vil
    Posts
    845
    I have a stone and preheat at 550 for almost an hr. I get great crust, but I'm searching that thin, cracker, flaky crust from forever ago. Making dough rn, 24hr fridge rise, little room temp rest which I find leads to a thinner and crisper crust

    Sent from my SM-G998U using Tapatalk

  21. #1071
    Join Date
    Jan 2008
    Location
    livin the dream
    Posts
    4,472
    Quote Originally Posted by old goat View Post
    Pizza isn't the only pie. I used my baking stone to make the best pie crust I have ever managed--ie nice flaky bottom crust. I preheated a baking sheet on the pizza stone and put the pie on that--so the bottom crust cooks quickly. I also precooked the cherries and coated the bottom crust with an egg wash. How important each of these tricks was I don't know. Probably precooking the cherries to boil off some of the liquid. Oddly, this didn't seem to affect the baking time.
    I always keep the stone in the oven on the bottom rack for things like this...


    Sent from my iPhone using TGR Forums
    Best Skier on the Mountain
    Self-Certified
    1992 - 2012
    Squaw Valley, USA

  22. #1072
    Join Date
    Sep 2006
    Location
    Fraggle Rock, CO
    Posts
    6,388
    Last one of the night
    Click image for larger version. 

Name:	20210612_204632-01.jpeg 
Views:	48 
Size:	174.8 KB 
ID:	377024
    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.

  23. #1073
    Join Date
    Sep 2006
    Location
    Fraggle Rock, CO
    Posts
    6,388
    Burnt the $h1t out of my forearm turning the ooni off the other night. Holy moly, kids, be careful around that oven cuz it gets 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.

  24. #1074
    Join Date
    Nov 2010
    Location
    Valley
    Posts
    353
    Quote Originally Posted by Cruiser View Post
    Burnt the $h1t out of my forearm turning the ooni off the other night. Holy moly, kids, be careful around that oven cuz it gets hot!
    Tried to blow some of the excess flour off the front of the stone after taking a pie out...torched eye brows, half mustache gone, and front line of hair gone. Wicked hot.

    Have about 2 months with it now and do pizza every friday...Have my dough recipe down and was blown away at how much of a difference 00 Caputo Pizza Flour makes compared to KA Bread Flour, believer now.

    Finally succumbed to the super low hack of turning past high towards "off" definitely makes the best compromise of top cooked perfect and bottom cooked through. Heating for 20-30 up to 750-800 in the middle and then turning to low would give me a great top, but if I waited for the bottom to cook the top was char city. Have to go past high and then it cooks perfect.

    This actually disappoints me about the product, you'd figure they would have tested and realized that you need a lower temp to get it cooked all the way through. All of the Youtube videos of people cooking in 90seconds on high are fucking suspect to me after my experiences.

    Anyone with a steel tried to put it in the Ooni? I haven't even checked to see if mine will fit, but could help cook the bottom quicker.

  25. #1075
    Join Date
    Apr 2009
    Posts
    2,907
    Quote Originally Posted by Cruiser View Post
    Burnt the $h1t out of my forearm turning the ooni off the other night. Holy moly, kids, be careful around that oven cuz it gets hot!
    Click image for larger version. 

Name:	Image1623807349.396292.jpg 
Views:	40 
Size:	139.0 KB 
ID:	377258

    Been there done that…. Cooking on the Ooni on a cold night and was wearing my beloved Patagucci…. I leaned over the Ooni (did not touch it) to grab an item and when I backed a way one of the kids said I was on fire…. This F’er gets hot and my beloved coat has now turned into a garage coat…



    Sent from my iPhone using TGR Forums

Similar Threads

  1. Home Made Garbage Plate
    By Lurch in forum The Padded Room
    Replies: 37
    Last Post: 03-22-2008, 11:14 PM
  2. Replies: 58
    Last Post: 02-01-2005, 04:55 PM
  3. Utah MINI Last minute stuff-dump it here thread
    By Buzzworthy in forum TGR Forum Archives
    Replies: 64
    Last Post: 12-16-2004, 10:50 AM
  4. "Stoke Thread of the Summer" award goes to....
    By powstash in forum TGR Forum Archives
    Replies: 15
    Last Post: 09-16-2004, 09:41 PM
  5. Pick a sports celebrity, any sports celebrity...
    By gonzo in forum TGR Forum Archives
    Replies: 36
    Last Post: 01-09-2004, 02:25 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •