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Just call it an open-faced torta and eat it.
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Jul 18, 2020 00:18
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| # ? Apr 28, 2024 05:39 |
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Torta de italia
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Jul 18, 2020 00:40
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I like to make fajita pizza sometimes, if I have leftover fajitas. Being ever so slightly dried out works well.
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Jul 18, 2020 00:48
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granted, I have thought many times about getting a plateful of al pastor meat from the cart inmy neighborhood and putting it on a pizza but my spouse is a pizza authoritarian
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Jul 18, 2020 02:37
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Hey man, I didn't say I do it often. It's not for 4-6 pizza night. It's not for 6-8 pizza night. It's when you have 8+ pizzas and you feel like you are a Taco Bell trying to make unique dishes with five ingredients that you think, "Speaking of Taco Bell..." Also, a pizza smothered in Nutella. Also also, when you know you have kolache dough topping for one-and-a-half pans, you make one pan as usually, but you roll out the rest and top it like it's a kolache pizza. I like to call it a "cooolache."
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Jul 18, 2020 03:36
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augias posted:granted, I have thought many times about getting a plateful of al pastor meat from the cart inmy neighborhood and putting it on a pizza but my spouse is a pizza authoritarian We have R&D plans to workshop an al pastor pizza with a pineapple reduction drizzle and micro cilantro. Can’t wait. As Rocko said, the wild pies are for late into the evening, when dough is plump and everyone is full and drunk enough to start letting loose on some weird pizzas.
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Jul 18, 2020 05:48
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I made two cast iron deep dish pies tonight and it hit every loving spot on the map.
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Jul 18, 2020 06:38
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When I freeze my homemade pizza sauce, it always comes out watery after defrosting. Is there anything I can do about this or just make 4-5 pizzas before it goes bad in the fridge?
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Jul 18, 2020 07:04
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Cook some of the water out? Freezing it is probably causing the ice crystals to break some of the cell structure in the tomato, making liquid leak out. You cant put it back in but you can at least cook some off to make it less soupy. I think freezing it faster would cause less cell damage if you could do that somehow
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Jul 18, 2020 07:28
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Tagichatn posted:When I freeze my homemade pizza sauce, it always comes out watery after defrosting. Is there anything I can do about this or just make 4-5 pizzas before it goes bad in the fridge? The thicker the sauce, the better the pie. Just pour the water off.
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Jul 18, 2020 07:59
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ogopogo posted:We have R&D plans to workshop an al pastor pizza with a pineapple reduction drizzle and micro cilantro. Can’t wait. As Rocko said, the wild pies are for late into the evening, when dough is plump and everyone is full and drunk enough to start letting loose on some weird pizzas. As opposed to a slice of pineapple and regular cilantro? Hermamito youre losing the forest for the sap
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Jul 18, 2020 08:25
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augias posted:As opposed to a slice of pineapple and regular cilantro? Hermamito youre losing the forest for the sap That’s fair, but the thinking is a slice of pineapple is really to big/chunky for my style of pizza. Lighter, smaller elements are what work best on my Neapolitan style sourdough. The flavor from micro cilantro is a little more delicate and balanced from what I’ve tried, but we’ll try a regular cilantro variant too. That’s the best part of R&D!
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Jul 18, 2020 14:23
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ogopogo posted:That’s fair, but the thinking is a slice of pineapple is really to big/chunky for my style of pizza. Lighter, smaller elements are what work best on my Neapolitan style sourdough. The flavor from micro cilantro is a little more delicate and balanced from what I’ve tried, but we’ll try a regular cilantro variant too. That’s the best part of R&D! Cant charge as much if the ingredient doesnt have a lot of prefixes either!
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Jul 18, 2020 16:55
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Think I’ve got it dialed in. This time around I just put the basil on the cooked pizza and let it sit for a few min. Basil not pictured because of course I didn’t take a picture of that one. 
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Jul 18, 2020 17:16
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 Looks great man
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Jul 18, 2020 18:03
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That one's looking really great.
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Jul 19, 2020 01:33
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Looks as good as I was ever able to make a pizza in the oven. Last time we made donairs I made an extra batch of meat. Tomorrow is gonna be donair pizza day. Trying to think of the best way to do it, not sure if I should just cook the dough with the meat on it then throw tomatoes, lettuce, garlic sauce on top or if I should use cheese or what. large hands fucked around with this message at 02:08 on Jul 19, 2020 |
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Jul 19, 2020 02:02
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Hurt Whitey Maybe posted:My friend made a joke about dumping a can of chili on a pizza I made so I wanted to show him up
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Jul 19, 2020 03:34
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Tagichatn posted:When I freeze my homemade pizza sauce, it always comes out watery after defrosting. Is there anything I can do about this or just make 4-5 pizzas before it goes bad in the fridge? defrost in freezer and drain off the liquid or reheat in a pot and it should be fine. if it's really really watery maybe you should try cooking it more the first time
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Jul 19, 2020 04:19
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Made pizza for the first time in three years this weekend. Got my pizza steel and a 550 oven, but the edges of the crust didn’t brown like I wanted them to. I had the steel on the bottom rack, thinking I may move it to the top next time. Also considering switching to the broiler once the oven is up to temp. My old oven was a convection oven and I would switch it to the roast setting which used the top element too, but this one doesn’t have that. Any ideas?  
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Jul 20, 2020 13:01
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Flash Gordon Ramsay posted:Made pizza for the first time in three years this weekend. Got my pizza steel and a 550 oven, but the edges of the crust didn’t brown like I wanted them to. I had the steel on the bottom rack, thinking I may move it to the top next time. Also considering switching to the broiler once the oven is up to temp. It almost looks like the steel was too hot based on the bottom. I think if you had turned the broiler on before the cook, the steel would have been even hotter and would have cooked faster. The cheese doesn’t look browned but the pepperoni looked cooked. I dunno-I’d suggest maybe a slightly shorter preheat for the steel but putting the broiler on when you launch the pizza. That way the top would have a better chance of browning without the bottom turning too crisp. I have a tough time getting the crust perfectly browned a lot of the time myself. The bottom or top is always done before the crust has a chance to keep up.
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Jul 20, 2020 13:08
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I was getting something similar with my sourdough bread. Weird burning on the bottom of the loaf inside the cast iron with no other real issues. I fixed it by putting rack under the bread and putting an empty sheet pan on it. Dunno why it works something about making the heating more even? Anyways try that.
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Jul 20, 2020 13:13
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Cyrano4747 posted:I was getting something similar with my sourdough bread. Weird burning on the bottom of the loaf inside the cast iron with no other real issues. I fixed it by putting rack under the bread and putting an empty sheet pan on it. Dunno why it works something about making the heating more even? Anyways try that. Ah I forgot. Ovens are way hotter on the bottom. Moving the steel up a few racks should help. I did the same thing in my enameled cast iron when making sourdough bread. I moved it up a few racks and it was much better.
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Jul 20, 2020 13:58
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Yeah, pretty much the whole challenge with pizza in the oven is finding the balance between cooking from the bottom and having the top finish at the same time. I'd definitely turn on the broiler after the oven is up to temp, and leave that on high with the pizza in the lower third of the oven as a good place to start. Based on your pics I think it would come out fine in the same position if the broiler was turned on- The top would finish faster and get more browning, and the bottom would be a hair less browned due to lower overall time. Although even as is that browning on the bottom looks about perfect to me.
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Jul 20, 2020 14:18
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Gwaihir posted:Yeah, pretty much the whole challenge with pizza in the oven is finding the balance between cooking from the bottom and having the top finish at the same time. I'd definitely turn on the broiler after the oven is up to temp, and leave that on high with the pizza in the lower third of the oven as a good place to start. Just flip your pizza
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Jul 20, 2020 14:19
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LifeSunDeath posted:Just flip your pizza The Upside Down Pineapple Pizza the people have been clamoring for!
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Jul 20, 2020 15:14
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ive had that problem of toasting the bottom a bit too much and i think sometimes it can happen due to too much flour and running a bit hot. i have consistently great results now with my steel at 500 for about an hour before cooking, i put it in the upper third of my (gas) oven and bake for 6-8 min, switch to broil at the last 1-2 min. just enough browning on the crust and the bottom.
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Jul 20, 2020 17:07
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Flash Gordon Ramsay posted:Made pizza for the first time in three years this weekend. Got my pizza steel and a 550 oven, but the edges of the crust didn’t brown like I wanted them to. I had the steel on the bottom rack, thinking I may move it to the top next time. Also considering switching to the broiler once the oven is up to temp. What's the safest way to move a 550F baking steel from the bottom rack to the top rack without major catastrophe? Are you just really strong?
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Jul 20, 2020 17:47
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poo poo POST MALONE posted:What's the safest way to move a 550F baking steel from the bottom rack to the top rack without major catastrophe? Are you just really strong? I think he meant he’ll move it up to the top before he turns the oven on next time. I moved it during a cook once. I just moved the entire cooking rack with the steel on it. Was that stupid? Yes. Did I get hurt? Luckily not. I wouldn’t tempt fate twice.
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Jul 20, 2020 18:10
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Yeah I've moved mine too by just moving the whole rack but it was because it got moved for baking cookies and I preheated the oven before looking at it's position. It felt dangerous and precarious would not recommend
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Jul 20, 2020 18:16
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Yeah I'd move it before I preheated it. I did flip it over while it was in a 400 degree oven the other day because i was reseasoning it. It wasn't easy or fun.
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Jul 20, 2020 18:23
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just use two potholders in each hand and move quickly, it's very easy
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Jul 20, 2020 19:18
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PokeJoe posted:Yeah I've moved mine too by just moving the whole rack but it was because it got moved for baking cookies and I preheated the oven before looking at it's position. It felt dangerous and precarious would not recommend My racks require you to tilt them up first and I feel like there isn't enough friction in the world to keep the steel from sliding straight back. I'm gonna make another set of cast iron pies tomorrow. I got the pizza fever.
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Jul 20, 2020 19:29
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Mine slants up too but there's a little lip on the back of the rack my cast iron catches on. If it slipped off I don't think I'd be able to pick it back up while it was hot
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Jul 20, 2020 19:32
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I’ve been using my 10” lodge skillet in my ooni koda 16 to char/roast tomatillos/onions/jalapeños and that things gets even hotter than a baking steel in a 550 oven. I have to use work gloves underneath my leather welder gloves to handle it and even then it starts to burn my hand if I hold it too long. I’m impressed with Ooni’s solution to this (I know they didn’t come up with it) which is removable handles on the skillets so you can attach and reattach the handles during the cook. Still don’t plan on buying one though. Received my turning peel from ooni finally, they’ve been sold out of them for weeks. Looking forward to keeping my knuckle hair.
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Jul 20, 2020 19:34
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pastrami and ham for dinner tonight
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Jul 20, 2020 21:34
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 My Roccbox arrived two days ago. Calabrian pepper, anchovies, garlic, basil. This was < 2 minutes
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Jul 23, 2020 21:33
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nice! so I have some Kenji NY pizza dough in the fridge and I'm thinking if i should try making Khachapuris for breakfast with it? the dough balls ar about 10oz ea and I dunno if that's enough or too little
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Jul 25, 2020 07:20
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I want to make a deep dish in my 14" cast iron, my oven goes to 550 plz halp tell me what do
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Jul 25, 2020 11:58
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| # ? Apr 28, 2024 05:39 |
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Wish I had taken pictures, but I threw together a "takeout leftovers" pizza for lunch today. Usual cheese pie, then topped with chicken korma + mexican hot sauce. Turned out delicious!
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Jul 25, 2020 17:35
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