Home style pizza

[dgaddis]

Word of advice :: if you've never worked with high hydration wet sticky dough, it can be infuriating. I got so freakin' mad the first time I tried to make a loaf I wanted to burn the house down LOL. It was like trying to work with a ball of glue.

Bread baking teaches patience better than meditating haha.

[Too Tall]

I will report back. Good news is that I could not bear to toss out a large old dutch oven that has broken enamel. A wonderful family piece that I've been using for baking on campfires so it's perfect.

[rwsaunders]

Thanks D.G.

TT...screw that Fortune 500 made yeast...follow us on over to the dark side...the sourdough thread. Also, my man Alex has it all on his YouTube site. Bread, sourdough, pizza, knife sharpening and even dry aging your own beef.

Alex French Guy Cooking
- YouTube

[Too Tall]

TT...screw that Fortune 500 made yeast...follow us on over to the dark side...the sourdough thread. Also, my man Alex has it all on his YouTube site. Bread, sourdough, pizza, knife sharpening and even dry aging your own beef.

Alex French Guy Cooking
- YouTube

This is going to be good.

[turkish]

Last Sunday

[Too Tall]

Perfect. Big fan of Arugula or goes by "Rocket" if you garden.

[doomridesout]

I strongly recommend the first episode of the new Netflix show "Ugly Delicious" which focuses on pizza. Makes me hungry and gives me lots of ideas. I want that white clam pizza from Frank Pepe's!

[Too Tall]

I strongly recommend the first episode of the new Netflix show "Ugly Delicious" which focuses on pizza. Makes me hungry and gives me lots of ideas. I want that white clam pizza from Frank Pepe's!

With you on that. I'll take a pass on the hipster Japanese takes on "pizza" (aheem). Definitely some good ideas there. THE BEST white clam pizza I've ever had is a local. They make it in a coal fired oven.

[Cookietruck]

damn, new oven does legit pizza. pizza peel steps it up too. sliding the pie right onto the stone that doesn't leave the oven for the night is agreeable with us.
just turned the oven up to where it wanted to hit the broiler setting then backed it off a tad. about 8 mins per pie...

Untitled by misomad, on Flickr

Untitled by misomad, on Flickr

[mnoble485]

These look legit, especially the crust, but please, for the love of all things holy, tell me that's not bologna on that pie!!

Mike

[Cookietruck]

These look legit, especially the crust, but please, for the love of all things holy, tell me that's not bologna on that pie!!

Mike

haha, it's soppressata grande!!

[rwsaunders]

These look legit, especially the crust, but please, for the love of all things holy, tell me that's not bologna on that pie!! Mike

Please pardon Mike...he's been eating lunch from construction site roach coaches for far too long to be able to differentiate between bologna (jumbo is the slang word in Pittsburgh) and soppressata grande.

[mnoble485]

Good one Robert. Today was a good day. Most of my drywall crew is Mexican and many brothers, cousins and extended family. Once in a while the wives bring enough food for an army. Today was one of those days. Mole, carne assada, rice beans, chilies, tortillas and on and on. Almost made it worth while to work on Saturday. Almost.

Mike

[rwsaunders]

Fired up the "Kettle" this evening and out came a few pies...I love holiday weekends.

[Too Tall]

That thing really works well RW. The cherry tomatoes are spectacular. Those tomatoes are begging for some expensive basalmic :) I might have to pop for one since I'm nonplussed with results from Big Green Egg and we do own a Webber....which stores things. Ouch.

No pictures, just a comment. We have been making a tight ragu of carmelized onions, mushrooms and seasoned mainly with oregano to use as the "sauce". We top that with a dry cheese and some veg plus more cheese. Results are pretty spectacular in a non-traditional way.

[rwsaunders]

TT...if it had not been a gift, I believe that I would have made one as the science works so well. Easily voyage to the 650-700F range with the addition of a piece of hardwood on the back of the grate...good temps for turning out quality pies. With you being a DIY’er, I’ll find some instructions on the web and post them. Sheet metal 101.

[Too Tall]

TT...if it had not been a gift, I believe that I would have made one as the science works so well. Easily voyage to the 650-700F range with the addition of a piece of hardwood on the back of the grate...good temps for turning out quality pies. With you being a DIY’er, I’ll find some instructions on the web and post them. Sheet metal 101.

Thanks. I would love to tackle that project.

[rwsaunders]

Thanks. I would love to tackle that project.

Ask and ye shall receive...

https://lifehacker.com/turn-your-gri...ket-1608580244

[Too Tall]

Ask and ye shall receive...

https://lifehacker.com/turn-your-gri...ket-1608580244

Home Depot here I come.

[Too Tall]

EVO, Rainbow Kale, Parma, cheese, salt/pepper

Not so bad for a Sunday Evening.

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