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 sauce mozz basil mushroom and proscuitto I still get oval shapes from my pies. Boo.
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Apr 16, 2013 04:55
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Goodbye http://www.millarswoodovens.com/wood-ovens/product/view/1/1 (Yes I know you can build one for like $150 but I hate building things AND I move a lot AND just look at that thing) forbidden dialectics fucked around with this message at 02:46 on Apr 19, 2013 |
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Apr 19, 2013 01:33
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Nostrum posted:Goodbye  Those guys are super close to me, I might have to check that out...
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Apr 19, 2013 04:45
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angor posted:I'm no authority on food safety, but isn't garlic+olive oil a massive invitation to botulism poisoning? I was all stoked on making infused oils then i started to read about botulism reading around this seemed to be the way to go. figure out how much olive oil you need for the recipe toss it in a pot or a pyrex measuring cup that you can put on the stove. add 6-8 crushed (not chopped) cloves of garlic. whatever other herbs you need. (i'm one for a bunch of fresh basil and a pinch of crushed red pepper flakes) heat on the stove over a pretty low heat until the garlic begins to turn golden stirring while you go. (figure the heat so it takes 10-30 minutes to do this depending on the amount of time you have) strain. use in sauces, dipping bread, etc. use in whatever. it looks like you should be safe to refrigerate it for a couple weeks, but i just make it when I need it.
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Apr 20, 2013 20:03
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keygen and kel posted:I was all stoked on making infused oils then i started to read about botulism reading around this seemed to be the way to go. This is correct and safe. Botulism spores and toxins are soundly destroyed and inactivated above 240 degrees for 4-5 minutes. The oil in the frying pan will easily reach over 300+ which will definitely kill everything. Strained, it will last and be safe until the oil turns rancid (a long time, especially in the fridge). This is similarly integral to the canning process, which if done incorrectly, is a haven for botulism.
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Apr 20, 2013 21:39
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A couple pizzas I made recently: Crushed tomatoes, mozzarella, smoked ham:  Green bell pepper, onions, seasoned ground chuck  I'm cooking in an electric oven at 550F on a preheated pizza stone. What do people do about all the moisture that fresh vegetables release? Like the pizza above, those onions and bell peppers released a ton of water onto the crust, and I had sliced them very thinly, let the slices dry on a plate for an hour or so, and blotted them well with a paper towel before I cooked the pizza. You can see that the top of the pizza is quite underdone, and a good part of that is because of all the moisture. Next time I guess I'm going to saute the vegetables lightly first; that's not ideal, but I'd rather have some semi-grilled vegetables than be pouring several tablespoons of water off the top of the pizza when the crust is done.
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Apr 21, 2013 01:59
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What's wrong with pre-cooking them? Caramelized onions on pizza owns.
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Apr 21, 2013 02:45
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Yeah, there's nothing wrong with that necessarily; I shouldn't have insinuated there was. It's just different, and I'd like to be able to have both styles as options. I'm thinking maybe I could pre-bake sliced onions and such beforehand for a few minutes on a cookie sheet and have them come out properly cooked on the pizza, and without seeming grilled, at least in my present setup.
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Apr 21, 2013 02:56
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marshalljim posted:Yeah, there's nothing wrong with that necessarily; I shouldn't have insinuated there was. It's just different, and I'd like to be able to have both styles as options. Maybe you can stick the pizza under a broiler toward the end to evaporate some of the moisture? Oh and I want to second caramelized onions on pizza. Put that poo poo on there with some bacon and it's absolutely amazing.
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Apr 21, 2013 04:56
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Kind of like you'd do with eggplant, perhaps salt the veggies for an hour to draw the water out, then rinse the salt off, then pat dry?
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Apr 22, 2013 14:49
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Crusty Nutsack posted:I have a few pizza screens and use them a ton. If you're making pizza on them though, you either use the screen, or you use the stone, not really together. The dough doesn't come in contact with the stone if it's on a screen. But if you use just the screen, it allows the heat from the coil at the bottom of your oven to penetrate directly to the crust, kind of like broiling it. They're both good for different things. Personally I use my screen for lots of other things, like garlic bread, reheating pizza, frozen pizza, stuff like that where you want a crisp bottom. At my old shop, we stretched our dough over rectangular screens and built our sheet pizzas right on them. Towards the middle of the baking process, we slid the pie off the screen to get it some stone time. That system seemed to work really well.
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Apr 23, 2013 03:38
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 SPGL6895 by nick.kneer, on Flickr Crust is Reinhardt's, sauce is Alton Brown's. But I, uh, don't have a blender yet, so the sauce contains decent-sized chunks of onion, tomato, and carrot. Still pretty tasty, but it doesn't like to hold itself together very well. I love the delayed-fermentation dough for pizza. There's that slight crust and then the creamy crumb inside. Going thicker next time, for sure.
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May 6, 2013 00:47
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What kind of tomatoes do you guys use for margherita pizzas? And where the hell do I get good pepperoni?
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May 10, 2013 20:42
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Dolphin posted:What kind of tomatoes do you guys use for margherita pizzas? Romas for margherita pizzas. I do not discriminate when it comes to pepperoni but apparently Kenji of Serious Eats is a huge fan of Vermont Smoke & Cure, and that dude knows his pizza.
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May 10, 2013 21:10
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I can vouch for that Vermont pepperoni as well---was the greatest thing to come out of my local Harry & David's before they shuttered the place a couple years back. I keep hoping to find more of it locally, but have yet to manage such.
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May 11, 2013 00:11
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Dolphin posted:What kind of tomatoes do you guys use for margherita pizzas? san marzanos for sure. I finally tried cooking with them a month or two ago. Way better.
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May 11, 2013 16:38
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THE MACHO MAN posted:san marzanos for sure. I finally tried cooking with them a month or two ago. Way better. I use tuttorosso as a backup for san marzano if the market is out/doesn't have them for whatever reason.
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May 11, 2013 17:28
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I have a friend who is trying to bring the joy of pizza to his family in China via an iron pan and a tiny oven that gets surprisingly hot, like 200 degrees celcius. Unfortunately he doesn't seem to have any idea how to make a pizza dough. He was not aware of quick doughs when I mentioned them to him. How can I help him spread non-terrible pizza to China, one family at a time? I've had his pizza and the current product is not pretty. The dough is an extremely dense block almost one inch thick, piled with not much sauce and an overambitious load of toppings. I think he's using bread dough. Putting the top under the broiler was also a novelty to him when I was over there, so I think we're dealing with a total pizza novice. What kind of recipe can I recommend for a small (but hot) oven and iron pan?
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May 12, 2013 04:51
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200 Celsius isn't stupendous but whatever - the dough in the OP or in the other posts on the front page should all work well enough.
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May 12, 2013 07:51
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Arglebargle III posted:I have a friend who is trying to bring the joy of pizza to his family in China via an iron pan and a tiny oven that gets surprisingly hot, like 200 degrees celcius. Unfortunately he doesn't seem to have any idea how to make a pizza dough. He was not aware of quick doughs when I mentioned them to him. I have one of those small Midea ovens, it supposedly goes up to 250C. I tried out the Sicilian pizza dough from Serious Eats. Edges are light, but the crumb is all right. Your friend is using that 高筋面粉, right? I dunno if mantou/dumpling flour would work, might be worth a shot?   
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May 12, 2013 13:27
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I pizza'd for the first time! Used hookshot's recipe from the first page, made some sauce, added mozz and basil. Did it on my cast iron double burner griddle thing at 550 or so. I think the dough was slightly undercooked. Also, the bottom part was basically like a biscuit/cookie, all crunch and no give. Really good flavorwise though.  I'm making the same thing today from the other half of the dough, hopefully I can get the crust to be thinner. Any tips on how to do it when the dough's sticky?
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May 13, 2013 22:25
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Use as much flour on the dough and your hands as you need. I find that holding the dough in the air and using your knuckles to gently spread it thin works pretty well, but you need to form the patty of dough with a thick center, as the center will get thin quickly with wet dough. Use a generous amount of semolina or rice flour as you're assembling the ingredients, and do it quickly to prevent it from sticking to the peel. Give the peel a whack between each ingredient, to keep the pizza sliding freely. The bottom looks way overcooked/burnt. It shouldn't be quite that solidly black. Do you have a broiler you can turn on to speed up the top cooking?
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May 13, 2013 23:44
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A couple of mine, they look pretty much the same other than the toppings. The one I made tonight was the first time I've tried tossing in the air to stretch the dough, and it actually worked out great.  
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May 14, 2013 01:02
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My pizza tastes have changed over the years (I do not prefer pepperoni), but the appearance of this one makes me recall drooling as a youngster at a S'barro stand at American mall food courts, separated by a cruel pane of glass. I can safely say I would destroy your pizza. Well done. For a long shot of who in Atlanta makes great pizza dough (sometimes I get hasty or schedule does not allow my own dough), anyone have recommendations? I've enjoyed dough balls from Tuscano & Sons, and from the pizza counter at Savage Pizza & Mellow Mushroom. Maybe I'll have a dough day and freeze some.
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May 15, 2013 17:18
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So we have made pizza from time to time, but in a cookie sheet the dough never seems to really crisp up. Having read through this thread we decided to give our pizza stone a whirl, see if it worked better: The difference in taste is significant, and I'm sure it will get better with a little bit more thought and preparation put into the process. I'm also going to try making dough, either that Jim Lahey recipe or the one in the OP. Question, having just started down this path: We prepared our pizza on a cookie sheet, then had a devil of a time getting it from that onto the pizza stone. Should I be rolling it out and preparing it on a sheet of parchment paper or something, so that I can transfer it across to the stone more easily?
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May 16, 2013 04:21
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Zhent posted:
Some people may consider the superpeel overkill, but I have one and love it.
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May 16, 2013 04:58
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Zhent posted:
I almost threw my goddamn pizza out the window the first time I tried because I did the same thing. I almost ended up with a calzonne a few times and it made it not as pretty as it should have been  The solution I found was to clear a space on the counter, put a bunch of flour down on it, on your dough and on your cookie sheet. When you're ready to transfer, that's when you use the cookie sheet. Comes off really clean. The only bitch is if you are making it really thin, or if you didnt use enough flour, it might snag when you're trying to get it off the counter. But yeah, definitely don't do on the thing you plan on using to transfer your pizza. Alternatively, a peel would be sweet! But that's probably the same deal. I had the issue and sat and thought for a seocnd. That would be like going to a pizzeria, and seeing them make and shape the pizza on the peel. That doesn't happen haha
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May 16, 2013 15:45
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Lahey's recipe has become my default at this point. Getting a peel is totally worth it in my opinion. I got a cheap one on Amazon and it's served me well thus far, but the Super Peel could be on the horizon. Here's Sunday's pie. Broccolini and pepperoni, with mozzarella. I've been using the Trader Joe's whole milk mozz, as there's TJ's near my office, but picked up a block of Sargento the other day. I think I like the chewiness of the Sargento better. 
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May 16, 2013 16:37
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THE MACHO MAN posted:I almost threw my goddamn pizza out the window the first time I tried because I did the same thing. I almost ended up with a calzonne a few times and it made it not as pretty as it should have been clockworx posted:Some people may consider the superpeel overkill, but I have one and love it. Thanks, these look like they are pretty awesome. Going to pick one of these up this weekend and some Semolina instead of plain white flour. Also, re-reading some comments and I did not realize the pizza stone has to heat up longer than it takes the oven to heat, so I'll heat the oven for an hour or so next time and see if that helps the crust firm up.
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May 16, 2013 17:21
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Ooops, I forgot I posted in this thread. I did what you said and it ended up a lot better. Thanks! Gonna have to practice making pizzas all the time now 
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May 22, 2013 00:36
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 I made pizza for the first time in a while over the weekend. CI thin crust recipe, electric oven with basic pizza stone. This is just plain cheese. I always end up with wavy edges because my peel and stone are both too small for a 13" round pizza. I'm seriously considering a baking steel, or at least hitting up a local metal supplier.
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May 22, 2013 02:43
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I realized I haven't made pizza since moving into my current place over 2 years ago, so I decided to use some of the no-knead dough I had in the fridge for one. Pepperoni and (not enough) sliced shallot with dry whole milk mozz and parmesan. Not the best pizza I've ever made, but could have been worse considering how out of practice I am.
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May 23, 2013 05:05
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Sorry for the lovely picture, but this Steak Pizza was delicious: Baked with shallots, sautéed spinach, and mushrooms marinated in worchestershire, olive oil, black pepper and thyme. A steak was cooked seperately, then sliced and placed atop the pie together with arugula. The crust was much more done than this picture shows. White balance - how the gently caress does it work? 
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May 23, 2013 17:49
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How is it that we've been using fire for 40,000 years and some people still haven't figured out how to tell when the meat is cooked? 
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May 23, 2013 18:06
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Because people have different preferences for how their meat is cooked.
KaneTW fucked around with this message at 22:25 on May 23, 2013 |
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May 23, 2013 18:20
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Are you suggesting that the meat on the steak pizza is somehow not cooked?
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May 23, 2013 20:53
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rj54x posted:Are you suggesting that the meat on the steak pizza is somehow not cooked? I'm not suggesting that a steak needs to be a lump of charcoal before it's done, but at least one piece on that pizza looks like it's still bleeding.
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May 23, 2013 21:20
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Jedit posted:I'm not suggesting that a steak needs to be a lump of charcoal before it's done, but at least one piece on that pizza looks like it's still bleeding. People have different taste in meat doneness, stop this stupid derail.
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May 23, 2013 21:23
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I'd eat the gently caress out of that steak.
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May 23, 2013 22:27
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That steak looks perfect and I'd pound that pizza
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May 23, 2013 22:47
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