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  1. #1176
    Join Date
    Sep 2006
    Location
    Fraggle Rock, CO
    Posts
    6,646
    That's a nice peel! What's the species of wood in the middle?

    Tried to use my handmade wooden peel in the ooni and nearly caught it on fire. Evidently 850* is a little too warm for a wooden peel even for very brief contact as it instantly started smoking when it touched the stones. Still use my peel tons in the oven and on the grill but I had to switch to a metal one for the ooni.
    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.

  2. #1177
    Join Date
    Dec 2020
    Posts
    224
    Quote Originally Posted by Cruiser View Post
    That's a nice peel! What's the species of wood in the middle?

    Tried to use my handmade wooden peel in the ooni and nearly caught it on fire. Evidently 850* is a little too warm for a wooden peel even for very brief contact as it instantly started smoking when it touched the stones. Still use my peel tons in the oven and on the grill but I had to switch to a metal one for the ooni.
    I use my wood peel just to transfer the pizza into the oven, then use a metal peel for moving the pizza in the oven and removing it from the oven. Pizza seems to come off the wood peel a little smoother than metal. But for contacting the oven, metal all the way.

  3. #1178
    Join Date
    Apr 2021
    Posts
    246
    Quote Originally Posted by Cruiser View Post
    That's a nice peel! What's the species of wood in the middle?

    Tried to use my handmade wooden peel in the ooni and nearly caught it on fire. Evidently 850* is a little too warm for a wooden peel even for very brief contact as it instantly started smoking when it touched the stones. Still use my peel tons in the oven and on the grill but I had to switch to a metal one for the ooni.
    Paduk in the middle, walnut and maple on the edges. It's just as vibrant red as it is in the photo and the sawdust can stain. I almost have my garage cleaned back up after a month of chasing the dust around. Can't say I enjoyed working with it, but it looks good.

    I'm only running a basic stone on the grill and keeping it around 425. It will smoke a tiny bit on pickup, but I made it to be used, not to be a show pony.

    Keep in mind mineral oil (which wooden peels should be finished with) has a flash point around 325*F and will auto-ignite around 700*F. I wouldn't even think about a wooden peel in one of those super high temp ovens unless you want to be holding a torch.
    Wait, how can we trust this guy^^^ He's clearly not DJSapp

  4. #1179
    Join Date
    Aug 2016
    Posts
    4,056
    My wood peel is unfinished and still works after 25 years.

  5. #1180
    Join Date
    Mar 2009
    Location
    one of those gaper mountain towns
    Posts
    3,341
    I’m getting better at recovering from sticky dough. I’m sure it’s due to poor technique and impatience, but it’s nice when a challenging launch doesn’t show in the final result.Click image for larger version. 

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    Quote Originally Posted by ilovetoskiatalta View Post
    Dude its losers like you that give ski bums a bad rap.

  6. #1181
    Join Date
    Jan 2008
    Location
    truckee
    Posts
    18,792
    Gotta have a peel quiver,
    Agree about the mineral oil--no need.
    The purpose of mineral oil on kitchen products is to repel water, which isn't really necessary. and possibly stains.
    It doesn't keep the wood from drying out--wood, finished or not, will reach moisture equilibrium with the environment. Wood cracks when it expands and contracts due to changes in humidity.
    I lightly flour my wooden peel and use cornmeal. Wood for the in, metal for the out.
    Last edited by old goat; 10-05-2021 at 04:35 PM.

  7. #1182
    Join Date
    Apr 2021
    Posts
    246
    Quote Originally Posted by dunfree View Post
    My wood peel is unfinished and still works after 25 years.
    And the wood hasn't dried out and split? Nice.
    Wait, how can we trust this guy^^^ He's clearly not DJSapp

  8. #1183
    Join Date
    Nov 2005
    Location
    Pagosa Springs CO
    Posts
    790
    Click image for larger version. 

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    Pizza night.

  9. #1184
    Join Date
    Nov 2007
    Location
    So. VT
    Posts
    2,587
    550 is not hot enough.....

    Click image for larger version. 

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    Sourdough starter is rolling good though. unintentionally did a wet rise and fermentation, this morning did a kneed with a little flour as it was so damn wet. Let it rise all day then got 2 pies.

  10. #1185
    Join Date
    Mar 2009
    Location
    one of those gaper mountain towns
    Posts
    3,341
    Can someone edjumacate me on the advantages of starter or live yeast over dry active?


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    Quote Originally Posted by ilovetoskiatalta View Post
    Dude its losers like you that give ski bums a bad rap.

  11. #1186
    Join Date
    Oct 2003
    Location
    The Shed of Incorruptible Veracity
    Posts
    8,234
    Quote Originally Posted by krp8128 View Post
    550 is not hot enough.....

    Click image for larger version. 

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    Sourdough starter is rolling good though. unintentionally did a wet rise and fermentation, this morning did a kneed with a little flour as it was so damn wet. Let it rise all day then got 2 pies.
    Get another oven thermometer. That pizza didn't come out of a true 550 degree oven unless it was only in there for about 4 minutes.
    The truth doesn't care about your feelings.

  12. #1187
    Join Date
    Oct 2007
    Posts
    10,437
    Anyone making "Detroit style" pizza at home and have a recipe/process? Just had a pretty decent one at a local spot and want to make at home. What kind of pan to use to start?

  13. #1188
    Join Date
    Dec 2020
    Posts
    224
    I've used this one for the dough itself: https://www.seriouseats.com/detroit-style-pizza-recipe

    I use a normal square metal baking pan, I don't have the Detroit style one, and it's come out great. This is probably the most fool-proof style of at home pizza, also works well as GF if you have friends / fam that can't eat gluten.

  14. #1189
    Join Date
    Nov 2007
    Location
    So. VT
    Posts
    2,587
    Quote Originally Posted by glademaster View Post
    Get another oven thermometer. That pizza didn't come out of a true 550 degree oven unless it was only in there for about 4 minutes.
    Agreed.

    But that is the highest setting in the oven....

  15. #1190
    Join Date
    Mar 2009
    Location
    one of those gaper mountain towns
    Posts
    3,341
    Quote Originally Posted by Name Redacted View Post
    Anyone making "Detroit style" pizza at home and have a recipe/process? Just had a pretty decent one at a local spot and want to make at home. What kind of pan to use to start?
    What is this “pan” you speak of?

    If I were going to use a pan, I’d probably start with a 1-2” deep baking pan lined with parchment paper. If I were serious about it, I’d look into a stoneware or maybe cast iron pan.

    I have nothing to contribute as far as recipes, other than the one vid I watched used EV olive oil in the dough and a little in the bottom of the pan.

    Also, when using my kitchen oven which tops out around 550F, I’ll finish off under the broiler to get a little better top-browning.


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    Quote Originally Posted by ilovetoskiatalta View Post
    Dude its losers like you that give ski bums a bad rap.

  16. #1191
    Join Date
    Nov 2005
    Location
    Pagosa Springs CO
    Posts
    790
    Quote Originally Posted by krp8128 View Post
    Agreed.

    But that is the highest setting in the oven....
    Try finishing the last couple minutes w/ the broiler on high.

  17. #1192
    Join Date
    Jan 2005
    Location
    Keep Tacoma Feared
    Posts
    2,708
    I bought the Vevor Pizza Oven grill lid recently and have been pretty happy with the results. Use it to cook pizzas on the grill and get an even hotter temp (not sure exactly what I can get it to, but I believe hotter than 550). Way cheaper than Ooni. Lots of competitors or you could just make your own.



    https://www.vevor.com/products/vevor...en-for-22grill

  18. #1193
    Join Date
    Jan 2008
    Location
    truckee
    Posts
    18,792
    Quote Originally Posted by krp8128 View Post
    550 is not hot enough.....



    Sourdough starter is rolling good though. unintentionally did a wet rise and fermentation, this morning did a kneed with a little flour as it was so damn wet. Let it rise all day then got 2 pies.
    Maybe the problem is the wet dough. Is there sugar and oil in your dough? They can make the crust brown before it is really done.

  19. #1194
    Join Date
    Mar 2017
    Posts
    198

    The Home-made Pizza thread

    This is just a rant, since I don't have any pics to share today. A while ago we had a pizza from a guy that sells in farmers markets and pop-up places (like taco truck nights at the park, etc). We thought it was one of the best pizzas we had tried (and he carries his awards in his stand, "Best pizza, 2020, by such and such magazine", etc)

    Then the pandemic started and we decided to improve our pizza game. We make our sauces from scratch, with tomatoes and herbs from the garden when in season. For toppings, whatever is handy.

    Last night we heard that there was going to be a food night at the park and that the pizza guy was going to be there. We decided to go and check it out, to see how we are doing. We thought that yeah, his crust is a little bit better than ours, and we use the regular kitchen oven so this doesn't help, but overall, the effort has been paying, our home made pizzas are close enough.

    I may try 00 flour one day, and the Ooni oven sounds really good, but for now, I'm pretty happy with our pizzas. OK, rant over!

    Edit: I found a picture of one of our recent dinners. Sautéed veggies topped with fresh arugula.


  20. #1195
    Join Date
    Apr 2009
    Posts
    3,106
    Quote Originally Posted by Name Redacted View Post
    Anyone making "Detroit style" pizza at home and have a recipe/process? Just had a pretty decent one at a local spot and want to make at home. What kind of pan to use to start?
    I have an Ooni but ever since we tried this recipe this is all we are eating…

    https://www.foodnetwork.com/recipes/...=amp_playvideo

    We even do the dough recipe in the food processor and turns out stellar every time…

    Also, these are the pans we picked up from Amazon…:

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  21. #1196
    Join Date
    Jan 2008
    Location
    truckee
    Posts
    18,792
    I grew up in Detroit but never had Detroit-style pizza. Never even heard of it. I worked at a pizzeria--I don't know what style of pizza. Back then pizza was pizza. The boss was a 30 something Italian immigrant but my guess is he learned to make pizza in the US. It definitely wasn't artisanal Neapolitan pizza. The first time I ever knew there was more than one kind of pizza was in my early 20's when I went to Chicago for a long weekend and ate at Due's.

  22. #1197
    Join Date
    Oct 2007
    Posts
    10,437
    Quote Originally Posted by old goat View Post
    I grew up in Detroit but never had Detroit-style pizza. Never even heard of it. I worked at a pizzeria--I don't know what style of pizza. Back then pizza was pizza. The boss was a 30 something Italian immigrant but my guess is he learned to make pizza in the US. It definitely wasn't artisanal Neapolitan pizza. The first time I ever knew there was more than one kind of pizza was in my early 20's when I went to Chicago for a long weekend and ate at Due's.
    Cool story boomer...

  23. #1198
    Join Date
    Oct 2007
    Posts
    10,437
    Quote Originally Posted by Undertow View Post
    I have an Ooni but ever since we tried this recipe this is all we are eating…

    https://www.foodnetwork.com/recipes/...=amp_playvideo

    We even do the dough recipe in the food processor and turns out stellar every time…

    Also, these are the pans we picked up from Amazon…:

    Click image for larger version. 

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    Yeah, this was the direction I was thinking. That recipe sounds pretty similar to what I had. Surely, I have a pan like that around here somewhere. Maybe I'll just make minis in a bread pan.

  24. #1199
    Join Date
    Nov 2009
    Posts
    120
    Pepperoni and pesto sourdough with a 72hr cold ferment on the dough. Anyone experimenting with letting their dough ferment more than 24hrs in the fridge?

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  25. #1200
    Join Date
    Jan 2008
    Location
    truckee
    Posts
    18,792
    Not experiment but I leave it in the fridge 24-72 hours or so, based more on when I feel like making dough and when I feel like making pizza. I can't say I notice any difference between 1 and 3 days but my sauce is spicy enough to hide any subtle flavors in the crust.

    That is definitely one of the classier pizzas we've seen here. Certainly classier than miine.

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