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Thread: The Home-made Pizza thread
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12-25-2021, 07:43 PM #1276
New ooni
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formerly an ambassador for a few others, but the ski industry is... interesting.
Fukt: a very small amount of snow.
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12-26-2021, 08:44 PM #1277
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12-26-2021, 09:12 PM #1278
We tried out the Koda 16 that I got my wife for Christmas tonight. old goat's gender essentialism held and I did the actual cooking (though my wife did all the prep). The process started disastrously when when I/we ruined the no knead dough my wife had started last night by cooking lunch on the stove while it was rising in the turned off oven. We were excited to try though so just bought some pre-made dough at the store.
This is the first of the two. I singed the outer crust a little less on the second, but didn't take any pictures. I should have oriented the oven so it was a bit better sheltered from the wind that kicked up. Overall, it was good. I think with a bit thinner stretch we might have gotten a slightly crispier crust in the middle, but it wasn't soggy at all.
I was pleased and even with the store bought dough I liked it more than the local place we generally patronize. We're probably going to try making dough again tonight though to see how that goes.
As a big bonus, my picky 5 year old loved it, so that will keep it as a stable.
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12-27-2021, 12:26 PM #1279
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12-27-2021, 02:48 PM #1280www.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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01-04-2022, 08:44 PM #1281
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01-04-2022, 09:27 PM #1282
First pies of the new year; bbq bacon sopressata cheddar, tomato sauce sausage sopressata mozzy provolone.
Meat sweats all-around!
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01-05-2022, 11:53 AM #1283
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01-05-2022, 11:53 AM #1284
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01-05-2022, 12:23 PM #1285
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01-05-2022, 06:44 PM #1286
I assemble the pies on a floured cutting board, then transfer to a peel dusted with corn meal. I still have trouble if the dough is a little wet, or if sauce soaks through, but my recovery skillz are necessarily as developed as my launch.
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01-05-2022, 08:21 PM #1287
Yeah, a peel is in my future I think.
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01-05-2022, 09:34 PM #1288Registered User
- Join Date
- Dec 2008
- Location
- Nashville TN
- Posts
- 1,054
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01-05-2022, 09:55 PM #1289
I stretch the crust in the air and on a floured cutting board, then transfer to a floured and semolina dusted peel and restretch it as necessary before topping it. I use a homemade wood peel (just a piece of 1/4 plywood with a short handle) to put the pizza in the oven and a metal peel to take it out. (I bought the metal one before I found out that metal sticks worse. ) Cornmeal works well in place of the semolina but I don't like the crunchiness of it for pizza. I do use it for bread.
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01-05-2022, 10:19 PM #1290
I dust it, then try to slide the peel under spatula style. It usually only makes it half way, then I pinch-pull the rest of the way on, re-shape if it took a lot of pulling, and give it a little shake to make sure it isn’t going to bind on launch. If it’s sticking to the peel at this point, it isn’t going to launch for shit.
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01-06-2022, 06:06 PM #1291
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01-09-2022, 08:47 PM #1292
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01-11-2022, 01:01 AM #1293
“Don’t make a fuss dear, I’ll have your Spam. I love it!”
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01-12-2022, 09:41 PM #1294
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01-12-2022, 10:16 PM #1295
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01-13-2022, 08:12 AM #1296
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01-17-2022, 01:38 PM #1297
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:
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01-17-2022, 01:48 PM #1298
The pies in this thread are looking top notch.
As for the lahmacun, I much prefer pide.
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01-17-2022, 07:44 PM #1299
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01-17-2022, 10:36 PM #1300
The Home-made Pizza thread
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.
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