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indoflaven posted:So does everyone overseas have a scale? How do you measure like that without one? Not too expensive and accurate +/-1G http://www.amazon.com/EatSmart-Precision-Digital-Kitchen-Silver/dp/B001N07KUE/ref=sr_1_1?ie=UTF8&qid=1325562529&sr=8-1 Just throw a thing of tupperware on it and measure away!
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Jan 3, 2012 04:49
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Plus measuring by weight is actually easier than measuring by volume - chuck stuff in the bowl, hit Tare, chuck the next batch of stuff in. Nicer than using three measuring cups to get 2 3/4 cup  .
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Jan 3, 2012 09:43
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Yeah a kitchen scale is the best investment I've made in years and years.
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Jan 3, 2012 13:33
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flyboi posted:Not too expensive and accurate +/-1G http://www.amazon.com/EatSmart-Precision-Digital-Kitchen-Silver/dp/B001N07KUE/ref=sr_1_1?ie=UTF8&qid=1325562529&sr=8-1 I got this one about a year ago and it still measures spot on and I've only replaced the batteries once. Really helps you get consistent results with any baking.
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Jan 3, 2012 17:47
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I want to start experimenting with making my own pizza sauce. Anyone got links to good recipes?
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Jan 6, 2012 02:52
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His Divine Shadow posted:Yeah a kitchen scale is the best investment I've made in years and years. I am off to buy one today. I use fresh baker yeast and drat I am having a hard time making conversion from dry yeast to fresh baker yeast...
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Jan 6, 2012 14:06
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Phiberoptik posted:I want to start experimenting with making my own pizza sauce. Anyone got links to good recipes? I can give you my recipe. 1 Box Pomi strained tomatoes 1 6 oz. can tomato paste 6 oz. water 1 small onion, diced 1 clove garlic, crushed 1 tbsp olive oil 1 tbsp honey 1 tbsp oregano 1 tsp marjoram 1 tsp basil 1 tsp dried mint 1/4 tsp crushed red pepper You can either make it a day in advance and let it sit overnight covered in your refrigerator or make it the day of and simmer it for an hour. I'm pretty much always a last minute person so I simmer it. It makes enough for two pies with a little left over.
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Jan 6, 2012 14:58
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I go the simple route with my pizza sauce - Can of tomatoes, drained (whole or diced) - Heavy pinch of kosher salt - 3 or 4 fresh basil leaves - Blend Sometimes I add a clove of garlic, sometimes I don't. Someone heard I like pizza and gave me one of these for Christmas:  It cooks slower than using a stone, and it's all enclosed so the top kinda gets steamed. However, the crust on the bottom comes out pretty decent. I'm trying to find some other things to use it for because I do prefer my stone.
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Jan 6, 2012 16:32
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Anyone else made beer dough? Simple recipe: 3 cups flour 2tsp salt 1 cup beer mix, knead, let sit for 10 minutes then let rise for 3 days at 45°F I've made it with a couple of homebrews and with a few microbrews, both at home and at a restaurant where we know the owner well enough to have the privilege of using the coal oven from time to time. A good place to start is making a spicy pizza with a hoppy beer in the dough, I love pepperoni and jalapeņo on crust made with Stone Levitation. I've also done imperial stout crust with sweet and spicy sausage, and Ithaca Flower Power with sweet sausage and sweet peppers. Also, BJ's wholesale sells a pizza stone/peel/tray kit cheap, I think mine was $16. Not a huge stone, but at least 16 or 18 inches. Cathab posted:At the risk of being chased outta this thread with pitchforks, I don't suppose anyone has a good gluten free pizza dough recipe? My wife's favorite food in the whole world is pizza and we used to love making home-made pizzas, however she's recently been diagnosed with a wheat intolerance that makes her violently ill if she consumes even a small amount
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Jan 6, 2012 18:01
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FogHelmut posted:It cooks slower than using a stone, and it's all enclosed so the top kinda gets steamed. However, the crust on the bottom comes out pretty decent. I'm trying to find some other things to use it for because I do prefer my stone. Crepes?
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Jan 6, 2012 20:06
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angor posted:Crepes? That looks like it has an inward lip, making crepes you really need the opposite so that you can dip the cooking surface into the batter. Unless you want to make thick crepes like some kind of barbarian. Quesadillas would probably go well in that thing. Or massive pancakes. Anything flat, circular, and you would have trouble flipping once you pass a certain diameter.
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Jan 6, 2012 20:11
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FogHelmut posted:I go the simple route with my pizza sauce This is exactly what I do, but I add half a ball of mozzerella. Having some cheese in the sauce is nice .It's great cause you just chuck everything into the blender, pulse it a few times and your sauce it's ready to go. It'll cook just fine on the pizza.
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Jan 6, 2012 21:25
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FogHelmut posted:
I don't know how DIY you are, but maybe if you can figure out a way to remove the hinge you'd have a decent electric skillet. If the top half is heated also, then you'd have two skillets that store away pretty small. You'd be a hero at cooking breakfast on that thing.
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Jan 6, 2012 22:10
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Daedalus Esquire posted:I don't know how DIY you are, but maybe if you can figure out a way to remove the hinge you'd have a decent electric skillet. If the top half is heated also, then you'd have two skillets that store away pretty small. You'd be a hero at cooking breakfast on that thing. Hmm, I wonder if it could do a quiche.
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Jan 6, 2012 22:12
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You could probably make a really awesome Quesadilla with that.
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Jan 7, 2012 11:16
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Or a frittata, but I guess that's similar to a quiche.
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Jan 7, 2012 13:26
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GWBBQ posted:Anyone else made beer dough? Simple recipe: I'll have to try your recipe next time. I used King Arthur Flour's quick-rise beer crust recipe (subbing Bob's Red Mill for KAF because the store by me didn't have any), and it tasted pretty drat good with Sierra Nevada even if it did make a puffy, oyster cracker-style thick crust that was a little on the chewy side. It was pretty hard to toss without tearing, as well, but maybe I didn't knead it for long enough? Also the recipe called for AP flour instead of bread flour. Does anyone know where I can find instant yeast? It's in tons of different pizza recipes, and I have been to pretty much every style of grocery store in Portland and all I can find is Active Dry.
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Jan 7, 2012 21:56
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Radio Help posted:Does anyone know where I can find instant yeast? It's in tons of different pizza recipes, and I have been to pretty much every style of grocery store in Portland and all I can find is Active Dry.
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Jan 7, 2012 23:18
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Radio Help posted:Does anyone know where I can find instant yeast? It's in tons of different pizza recipes, and I have been to pretty much every style of grocery store in Portland and all I can find is Active Dry. I've been using SAF instant yeast from King Arthur's online store - http://www.kingarthurflour.com/shop/items/saf-red-instant-yeast-16-oz We ordered 2 of those packages almost a year ago, still working through the first one (stored in a container in the fridge) and it's still rising just fine.
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Jan 7, 2012 23:19
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Well I did a thing     Bechamel, Emmental cheese, caramelized onions, finished with fresh thyme. These pies baked at ~850 degrees and cooked in under 2 minutes; natural sourdough starter, King Arthur bread flour. 3 day cold rise.
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Jan 8, 2012 05:40
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What kind of setup are you using to cook a pizza at 850 degrees?
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Jan 8, 2012 12:09
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Aniki posted:What kind of setup are you using to cook a pizza at 850 degrees? If it at home, my guess would be the self clean setting on the oven. Edit: Cell phone pic incoming. Also first post of my food on here. Homemade dough, garlic white sauce, pound of bacon, pound of chicken breast. Layer of toppings below the cheese and on top. 
Moey fucked around with this message at 01:31 on Jan 9, 2012 |
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Jan 8, 2012 12:26
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Nostrum posted:Well I did a thing  I am beyond jealous you get to eat that right now. Also, Aniki posted:What kind of setup are you using to cook a pizza at 850 degrees?
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Jan 10, 2012 02:09
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Nostrum did a big writeup of his method a little while back: http://forums.somethingawful.com/showthread.php?threadid=3441635&pagenumber=1&perpage=40#post396303468 He uses the self clean cycle on his oven.
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Jan 10, 2012 11:26
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Fontina cheese was a great idea.
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Jan 10, 2012 16:11
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How do I make the crust on final product softer? I don't have my recipe handy but I remember I used a ratio of 3:1 of flour to liquid and let it rise for about two hours at room temperature, divided the dough and let it rise again for an hour or so. Baked it on a ~550 degree stone. The end result was crispy and tasted fine, however I'd like to try a softer crust as well. Any suggestions?
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Jan 11, 2012 02:27
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lifts cats over head posted:How do I make the crust on final product softer? I don't have my recipe handy but I remember I used a ratio of 3:1 of flour to liquid and let it rise for about two hours at room temperature, divided the dough and let it rise again for an hour or so. Baked it on a ~550 degree stone. I'm not sure if the cold ferment had anything to do with the softness of the crust. Added a lot of tastiness, though. Still, try making a wetter dough.
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Jan 11, 2012 02:42
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lifts cats over head posted:How do I make the crust on final product softer? I don't have my recipe handy but I remember I used a ratio of 3:1 of flour to liquid and let it rise for about two hours at room temperature, divided the dough and let it rise again for an hour or so. Baked it on a ~550 degree stone. After putting all the toppings on the pizza let it rest for like 30 min before putting it in the oven. It should make it softer and more chewy as opposed to crispy.
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Jan 11, 2012 04:45
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lifts cats over head posted:How do I make the crust on final product softer? I don't have my recipe handy but I remember I used a ratio of 3:1 of flour to liquid and let it rise for about two hours at room temperature, divided the dough and let it rise again for an hour or so. Baked it on a ~550 degree stone. How much of a purist are you? Use a bread-dough recipe, or mix in potato flakes. The potato flakes also reduce the gluten which reduces the spring and toughness if you don't let the dough rest long enough, and you can keep unused dough in the fridge with less drying out. That's if you cook like I do. If you aim to cook well I may not be the person to give you advice. Now, for midwest fusion cuisine: has anyone rolled out the pizza dough and put on your sauce, cheese and toppings, and then rolled up and cut it up like cinnamon rolls? I suspect it would either be good or lead to serious injury.
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Jan 11, 2012 05:31
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Phiberoptik posted:I want to start experimenting with making my own pizza sauce. Anyone got links to good recipes?
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Jan 11, 2012 06:51
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Phiberoptik posted:I want to start experimenting with making my own pizza sauce. Anyone got links to good recipes? Good pizza sauce can be found in a can, concentrate on the other ingredients and you'll have a better pizza.
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Jan 12, 2012 04:48
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Rule .303 posted:How much of a purist are you? Pizza rolls are great, but nothing groundbreakingly new. Not in Denmark anyway. Go easy on the toppings or they'll fall apart. Sprinkle some diced bacon on top of them before baking for extra awesome. Darval fucked around with this message at 06:31 on Jan 12, 2012 |
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Jan 12, 2012 06:28
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You guys mean a Stromboli? http://en.wikipedia.org/wiki/Stromboli_(food) Stromboli is a nice change every once and a while, but I'd rather make a pizza. I tend to buy stromboli from a pizzeria instead of making them.
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Jan 12, 2012 06:49
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I am a horrible lazy person that just uses Paul Newman's Marinara Sauce and doses it with mexican oregano, roasted garlic sprinkles and fresh ground pepper as my pizza sauce. It tastes great.
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Jan 12, 2012 22:22
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indoflaven posted:Good pizza sauce can be found in a can, concentrate on the other ingredients and you'll have a better pizza. But if you concentrate on making a better pizza sauce, your pizza will be better then too??  My recipe: Plop a 28 oz can of whole peeled roma tomatoes into a bowl or other vessel conducive to immersion blending. If the liquid is thin, just leave it out for now. Add a squirt of honey or a pinch of sugar, a couple minced garlic cloves, some red pepper flakes, lots of dried oregano and a little basil if you want, plus salt. Puree to desired consistency with immersion blender (I like a little texture). If it looks a little weak, add some tomato paste. Or, strain in a mesh sieve. If it's too thick, add some of the liquid that was in the can. Sauces 2 14-inch pizzas generously.
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Jan 13, 2012 00:50
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Crusty Nutsack posted:But if you concentrate on making a better pizza sauce, your pizza will be better then too?? My recipe is very similar, but I like it on the chunky side, so I use a can of crushed tomatoes, no blending, but simmered for a while to concentrate into a sauce.
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Jan 13, 2012 18:50
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CzarChasm posted:My recipe is very similar, but I like it on the chunky side, so I use a can of crushed tomatoes, no blending, but simmered for a while to concentrate into a sauce. I prefer an uncooked sauce. But using crushed tomatoes as opposed to whole, and then cooking on top of it, would seem to create the opposite of a chunky sauce? Why not use whole and hand crush for a better texture, especially if you're going to be cooking it which breaks the tomatoes down even more?
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Jan 14, 2012 00:33
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Crusty Nutsack posted:I prefer an uncooked sauce. But using crushed tomatoes as opposed to whole, and then cooking on top of it, would seem to create the opposite of a chunky sauce? Why not use whole and hand crush for a better texture, especially if you're going to be cooking it which breaks the tomatoes down even more? It's personal preference. I like a thin, cooked sauce. If I could get better mozz I might prefer fresh chunky. Also Stromboli is awesome. I make it once every month or so. Great for parties. indoflaven fucked around with this message at 01:29 on Jan 14, 2012 |
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Jan 14, 2012 01:26
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I made my first pizza in a while tonight. Garlic crust (I need to use more garlic next time), basil pesto base, gruyere, spinach, mushrooms, sweet italian sausage, chevre. It tastes really great, and the crust is thin and crispy. I don't have a stone, so it's just a pizza pan in a 500 degree oven. It could definitely be better, but I can dig it. 
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Jan 16, 2012 04:14
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Made my first pizza on a stone today, infinitely better than just using a regular baking sheet like before. I could get used to this home-made malarkey. (Pizza is kale & onion, photography is rubbish)
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Jan 19, 2012 21:05
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