Serious question, what is the Hawaiian love affair with Spam? When i was a kid it was something you had 2 cans of in the back of the cupboard in case of the apocolypse. When we watch food shows about Hawaii, there is always a segment on spam.
I used Mild Cheddar instead of Mozzarella (I have Crohn's, and have read to stay away from Mozz). My pizza was about 8 inches in diameter. I ended up with about 2 1/4 cups of broccoli, and did add the almond flour. I also bought garlic salt (oops). I'm thinking if the crust was thinner, and the pizza larger...the dough might have been more cooked (mine was slightly undercooked in the center. I also only let my pizza stone heat up for about 10-15 minutes). I did cook the crust 13.5 minutes, and did 12 minutes with my toppings (mild cheddar, tomato sauce, green peppers, and onions). Great recipe, I'd give my first attempt 6/10. Will be better next time!
AFF
Mrs JG, who is Gluten intolerant, made one of these tonight. It was a Margarita style. It's was pretty good. If you made it a veggie pizza the slight cauliflower taste would get lost with the other veggies. Two numbs up.
So on a bit of a lark I picked up this "pizza oven" last weekend.
Will sit on either a gas grill or a charcoal grill. Stone liner all around the inside of the cooking chamber and an opening at the back on the bottom for air circulation. I used it on the gas grill the other day. Pretty easily went over 600*. If I took the "flavourizer bars " off the grill it would get hotter as there would be less metal between the flame and the box.
Cooking chamber is 14.5" square. Pizza cooked in about 4.5 minutes, homemade dough and nicely crisped up but not charred or burnt.
I had never heard of it and my wife saw it in a flyer that came for WalMart. Checked the website and it said they are carried at HomeHardware, Bed Bath and Beyond, and a couple of other places.
Both the HH and Bed, bath were sold out so I picked it up at WalMart ( where they had a number of them), $94. The one that zMud picked up for his charcoal kettle was over $200 and I have never seen one here, so .....
For the record, when I make this pizza I usually use a Gorgonzola or other "mild" blue cheese. My favourite Italian deli actually did not have any Gorgonzola on Saturday so I used the Wensleydale. The resulting pizza was good, but the Wensleydale was a bit too mild a flavour. The "bite" of the Gorgonzola is a better blend.
I've decided I want to make more foo foo pizza than just the red sauce. So this one had pesto (cilantro parsley) basil, squash, asparagus, corn, green onion, pine nuts, pecorino, mozzarella, and gorgonzola, plus some prosciutto and copa. It was good!!
I found that the pizza is easiest to handle if you use parchment paper. I roll out the dough and build the pizza on parchment, cut the parchment with a little to spare around the crust, and slide the whole thing onto my peel, and then onto the preheated stone. I use flour on the parchment paper when I roll the dough so the dough doesn't stick. You can remove the parchment after the pizza cooks a bit, or just leave it.
I found that the pizza is easiest to handle if you use parchment paper. I roll out the dough and build the pizza on parchment, cut the parchment with a little to spare around the crust, and slide the whole thing onto my peel, and then onto the preheated stone. I use flour on the parchment paper when I roll the dough so the dough doesn't stick. You can remove the parchment after the pizza cooks a bit, or just leave it.
This is exactly the same way I cook sourdough boules, makes the transfer easy and pretty foolproof.
I found that the pizza is easiest to handle if you use parchment paper. I roll out the dough and build the pizza on parchment, cut the parchment with a little to spare around the crust, and slide the whole thing onto my peel, and then onto the preheated stone. I use flour on the parchment paper when I roll the dough so the dough doesn't stick. You can remove the parchment after the pizza cooks a bit, or just leave it.
Perfect. I stack mine with parchment paper. Than slide them onto the peel and build directly on the peel. I dont like them to sit with ingrediants too long or moisture invades the dough.
I roll my dough on a well floured granite pastry stone and then slide the dough on a peel loaded with semolina where I build the pizza before sliding it in the oven.
What dough recipes are y'all using?
i have been doing the lahey no knead, because the bread is great and i like that you use regular old flour. I would like to explore other options. I was afraid of kneading, but perhaps I needn't be.
The Jamie Oliver recipe has worked for us. Both in an oven with a pizza stone and on the big green egg.
It's still not up where all y'all are, but my experiment with diastatic malt is paying off. The below is with Caramel Malt #10 . It also works with 'Vienna' malt.
I bought 3 kinds of malted grain at the local brewery supply -- $3 buys enough for 300 pizzas. Mortar and pestle, sieve out the chaff, and mix with the flour. 1% by weight of flour is all it takes (and much more is NOT better -- it just gets sour or bitter). It does add its own distinctiveness, making the crust taste 'breadier' than just the flour does. It also lets the crust leopard-spot in just a 475F oven so that I don't have to ruin the toppings or turn the crust into leather. Much more experimenting is necessary.
We were invited to our Mumbai neighbors Dwali festival (Festival of lights) and asked to make pizza. Hmmm what do I make for a Hindu festival??? Well I'll tell you and maybe post a few pics later.
For toppings I made crispy eggplant bits with roasted garlic. Also, since it is October and hey I'm into blended societies I made some carmelized pumpkin. For the folks who dig very hot spices I found an oddball Scotch Bonnet Curry hot sauce that's outtasight. I'll dab that onto if requested.
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Re: Home style pizza
Originally Posted by afrizzledfry
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