Hell of a day in the pizza front
No one delivers out here. I might have to step up
Hell of a day in the pizza front
No one delivers out here. I might have to step up
Own your fail. ~Jer~
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.
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Red sauce base, crumbled Italian sausage, black olives, fresh mozzarella, and a little basil pesto on top
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.
Never understood the no knead… you want that gluten to develop.
Last nights edition
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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.
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.
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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).
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
Does slopeside count? Brought the ooni to west buttermilk
As for the stove top thing, I’d start with a Sicilian or grandma dough recipe
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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.
Used up some leftover meatballs and sausage, threw on some peppers and onions and added a little ricotta. Not a bad Friday night pie.
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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.
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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.
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.
Is it radix panax notoginseng? - splat
This is like hanging yourself but the rope breaks. - DTM
Dude Listen to mtm. He's a marriage counselor at burning man. - subtle plague
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
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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