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godzirraRAWR posted:Jeff Varasano is a dick that rips off his employees, and will steal pies during rushes to give to attractive women in order to hit on them. yeah I don't doubt he's a tremendous dick. my industry friends in town have said so, since I've asked around after this thread came up how'd you break your pizza stone? I broke mine too but I don't even remember how it happened. I think it was something dumb like setting a cold pyrex baking pan on top of it in the oven and the stone just shattered. dumb dumb dumb. still though, had to suck it up and just shell out another 40 bucks or however much it was - far too useful not to have one, for sure.
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Oct 14, 2011 03:01
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My parents keep a sourdough starter going all the time, and cook all their pizzas on a stone, on the barbeque. Always amazing, much better than the ones from their gas oven. It's in constant demand whenever we have family get-togethers and stuff, and I'm entirely covetous of my dad's big swanky grill (as well as my mom's antique gas oven/range which belonged to her mother and was recently transported a couple thousand miles to her newly remodeled kitchen.) If it wasn't for the need to keep wood on-hand, I'd be working on a brick oven but will probably settle for a swanky bbq grill instead. 
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Oct 14, 2011 03:54
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mindphlux posted:yeah I don't doubt he's a tremendous dick. my industry friends in town have said so, since I've asked around after this thread came up Even though they have a lovely Web 1.0 website, http://www.bakingstone.com/. I spilled an entire pizza's worth of sauce on it at 800 degrees and it didn't make a peep.
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Oct 14, 2011 04:21
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Anyone used granite or quartz countertop pieces for pizza stones? I googled it a bit and found something about Jamie Oliver recommending granite. Would be heavy though.
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Oct 14, 2011 04:49
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I just use a terra cotta saucer from Home Depot, costs 16 bucks and has stood up to being left in the over for a self-clean cycle on accident without shattering, makes incredible bread and pretzels, is awesome for roasting basically everything, and essentially doesn't give two shits what you do to it. This thing right here beats the pants off of every pizza stone I ever owned, it even seasoned up like a cast iron does in no time. If the lip bugs you, you can just smack it off with a hammer+chisel.
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Oct 14, 2011 05:13
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Nostrum posted:Even though they have a lovely Web 1.0 website, http://www.bakingstone.com/. I spilled an entire pizza's worth of sauce on it at 800 degrees and it didn't make a peep. I have the same one and it is fantastic.
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Oct 14, 2011 06:06
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wormil posted:Anyone used granite or quartz countertop pieces for pizza stones? I googled it a bit and found something about Jamie Oliver recommending granite. Would be heavy though. My quartz countertops cost more than the car I currently drive. I'm not putting any of that stuff in the drat oven. The new oven works just fine, but God drat, are in-wall gas ovens teeny. I can *just* get a cookie sheet in there. I set a layer of thin firebricks on the bottom of the oven floor (no, I didn't cover any vent holes) and on the top rack. Pretend brick oven effect. Works pretty drat good.
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Oct 14, 2011 15:41
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I want a car made out of quartz countertops =/
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Oct 14, 2011 16:04
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Alright well you have convinced me to make an entirely home made pizza tonight, I shall post the results!
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Oct 14, 2011 17:46
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mindphlux posted:I want a car made out of quartz countertops =/ Do you only drive in school zones?
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Oct 14, 2011 17:54
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It not hot out so that means pizza time. I ran out of bread flour, so my dough is 2/3 bread flour and 1/3 whole wheat flour. I had some peppers laying around, so I threw that on there with some Porkroll. (Taylor Ham for those of you in North Jersey.)  I use the baking sheet as a peel. Slid it onto the stone and cooked 15 minutes or so at 550.  Went thick crust today.
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Oct 14, 2011 23:36
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NosmoKing posted:My quartz countertops cost more than the car I currently drive. The scraps are dirt cheap. I bought a 30" wide piece for $30, cut to size, edges polished and it came with a backsplash. Basically it was free and the $30 went to the guys in the shop who do the cutting and polishing.
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Oct 15, 2011 01:51
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My first attempt at using a peel:  Step by Step photos available here: NY Style Sourdough Pizza 425 grams bread flour 255 grams warm water (110 degrees F) 60 grams of 50% hydration fed sourdough starter* 6.50 grams kosher salt 4.5 grams (about 1 teaspoon) granulated sugar 8.5 grams (about 1 3/4 teaspoons) olive oil .065 grams (about 1 teaspoon) active dry yeast semolina flour, for dusting Bobx66 fucked around with this message at 14:13 on Oct 19, 2011 |
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Oct 19, 2011 14:10
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I grow tomatoes and figs almost exclusively for pizza making. Can your own sauce, quarter figs, and make a fig & prosciutto pizza. It's comfort food on demand. I work a good bit of fresh rosemary into my dough as well, and it makes for good results. Don't have an oven with a lot of heat so I have to make do with 550 degrees, but it ain't bad.
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Oct 19, 2011 14:27
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Bobx66 posted:My first attempt at using a peel: Might be the best job yet. Do you think the peel helped much? Is it worth getting if you only make pizza ~3 times a month?
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Oct 19, 2011 23:09
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Generalisimo Halal posted:Might be the best job yet. Do you think the peel helped much? Is it worth getting if you only make pizza ~3 times a month? Worst case it becomes part of your bedroom discipline.
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Oct 20, 2011 00:08
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I love having a peel. It makes things a lot quicker, imo.
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Oct 20, 2011 00:10
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Generalisimo Halal posted:Might be the best job yet. Do you think the peel helped much? Is it worth getting if you only make pizza ~3 times a month? Thanks man, and ya it was a tremendous help. I was using wire screens before which make it super easy to form the dough but you dont get the benefit of the stone. I would say that the peel is almost required if you are using a stone.
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Oct 20, 2011 11:23
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FogHelmut posted:It not hot out so that means pizza time. 
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Oct 20, 2011 23:55
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 I pizza'd again. Sausage, onion, green pepper this time.
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Oct 21, 2011 03:32
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We made a pizza tonight. Deep dish, chicago-style, chorizo, and pepperoni.
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Oct 23, 2011 01:36
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Casu Marzu posted:
What kind of cheese, though?
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Oct 23, 2011 01:57
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Fluffy Bunnies posted:What kind of cheese, though? Pressed mozz pre-bake, microplaned parm post
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Oct 23, 2011 02:23
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That is one glorious looking deep dish there glompix---stokes my appetite! What kind of chorizo did you use?
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Oct 23, 2011 18:17
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ExiledTinkerer posted:That is one glorious looking deep dish there glompix---stokes my appetite! This brand called Old Folk's. We did use chorizo from Whole Foods, but Old Folk's is at Kroger and comes ground instead of as links which is better.
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Oct 23, 2011 18:33
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Ah, so a Mexican chorizo then instead of Spanish? I'll have to keep an eye out for that particular one from my local Kroger.
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Oct 23, 2011 19:50
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Breakfast Pizza. Click for recipe. We added the eggs half way through baking and covered them with cheese to make sure they didn't overcook. Bobx66 fucked around with this message at 13:26 on Oct 24, 2011 |
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Oct 24, 2011 13:17
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Glad this thread is back. Went deep dish Chicago style myself tonight.    It's a little messy and needs to be eaten with a fork and knife but drat if this wasn't one of the best pizza's I've ever had. Went pepperoni, sauteed garlic, mushrooms, onions and peppers. Topped with homemade tomato sauce, and parmigiana cheese. Oh and of course I put a layer of fresh mozzarella and provolone on the bottom.
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Oct 26, 2011 01:21
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Took a shot at cast iron pizza:  Mozza, pepperoni, ham, green pepper and onion. My big mistake was using too much dough, but it still came out really tasty.
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Oct 26, 2011 03:08
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Your pizza looks amazing! What kind of ham did you use?
Phadedsky fucked around with this message at 05:51 on Oct 26, 2011 |
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Oct 26, 2011 03:53
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Someone mentioned cast iron. I was thinking if putting a cast iron griddle in the oven would work well as a substitute for a "real" pizza stone?
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Oct 26, 2011 08:30
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smarion2 posted:Glad this thread is back. Went deep dish Chicago style myself tonight. What do you do for sauce? I feel like our sauce is our weak point. We buy peeled, canned tomatoes and crush them, but it ends up a little too runny/pulpy for my liking. Still really good, though! Chicago style best style. 
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Oct 26, 2011 12:04
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glompix posted:What do you do for sauce? I feel like our sauce is our weak point. We buy peeled, canned tomatoes and crush them, but it ends up a little too runny/pulpy for my liking. Still really good, though! Chicago style best style. You can do a couple different things with the sauce depending what mood you're in. For my crust I followed the King Arther Flour recipe. I've found all of their stuff comes out amazing. http://www.kingarthurflour.com/blog/2010/01/16/heres-the-deep-dish-secrets-of-chicagos-favorite-pizza-revealed/ For the sauce I decided to make it different so I did what you did. Threw in some carrot, celery, onion and olive oil to my canned tomatoes. Also had some Cabernet lying around so I threw that in as well. Reduced it for a bit to get the water out and then ran it through my food processor. I'm going to make it exactly like they do on the web site next because it looks pretty drat good as well.
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Oct 26, 2011 14:27
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Phadedsky posted:Your pizza looks amazing! What kind of ham did you use? Thanks! I just bought some sliced ham that was cut into circles already, but I bet leftover black forest would have been great. e: that breakfast pizza looks awesome, definitely gonna try that out this weekend. As far as cast iron griddles go, it should work the same way as a pizza stone, just make sure you preheat it enough and that it's well seasoned, or the dough might stick a bit. Another Dirty Dish fucked around with this message at 22:04 on Oct 26, 2011 |
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Oct 26, 2011 18:38
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His Divine Shadow posted:Someone mentioned cast iron. I was thinking if putting a cast iron griddle in the oven would work well as a substitute for a "real" pizza stone? It would work wonderfully, properly done cast iron pan pizza is great, and by properly I mean using it like a pizza stone, not building a pizza in a cold pan. Cast Iron pizza:  Preheated for 30min at 500, let broiler fire up, threw pizza in after another 5min, cooks in 4-6min.
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Oct 27, 2011 00:05
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ColHannibal posted:It would work wonderfully, properly done cast iron pan pizza is great, and by properly I mean using it like a pizza stone, not building a pizza in a cold pan. I'm sure cast iron pizzas can be done well, but in the example you posted, that crust is charcoal 
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Oct 27, 2011 02:24
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GrAviTy84 posted:I'm sure cast iron pizzas can be done well, but in the example you posted, that crust is charcoal Its only the flour on the outside, it is chewey with a slight crunch.
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Oct 27, 2011 02:26
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I honestly thought the cast iron pan was still under the pizza in the thumbnailed photo.
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Oct 27, 2011 02:28
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ColHannibal posted:Its only the flour on the outside, it is chewey with a slight crunch. My mistake, your "flour on the outside" conforms to the shape of the crust perfectly, and reflects light like a charcoal-ed crust does.
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Oct 27, 2011 02:43
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GrAviTy84 posted:My mistake, your "flour on the outside" conforms to the shape of the crust perfectly, and reflects light like a charcoal-ed crust does. Im surprised you can see the detail from all the way up on that high horse.
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Oct 27, 2011 02:56
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