User Tag List

Page 10 of 31 FirstFirst 1234567891011121314151617181920 ... LastLast
Results 181 to 200 of 609

Thread: Home style pizza

  1. #181
    Join Date
    Jun 2008
    Location
    The Pacific Midwest
    Posts
    7,890
    Post Thanks / Like
    Mentioned
    16 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Home style pizza

    I'm suggesting to TT that we rename this thread the pizza chronicles. Nice work Guy.
    rw saunders
    hey, how lucky can one man get.

  2. #182
    Join Date
    May 2008
    Location
    DC
    Posts
    29,810
    Post Thanks / Like
    Mentioned
    57 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Home style pizza

    Huzzah Guido. Good stuff. My shot comes This week with white whole wheat.

  3. #183
    Join Date
    Jun 2008
    Posts
    3,617
    Post Thanks / Like
    Mentioned
    3 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Home style pizza

    I'm getting a steel. The stone that sat in the oven through two pie nights broke in half when I went to move it to the bottom rack. There's no way that thing got wet. At the same time I'm going to indulge in a really good wooden peel and a metal one, too. Like my riding - I may be really mediocre but I'm not letting my gear hold me back.

    If I break a steel in half I'm changing careers.

  4. #184
    Join Date
    Jun 2008
    Posts
    2,877
    Post Thanks / Like
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Home style pizza

    Use semolina, its not crunchy like corn meal.

    Having both wood and steel peels is especially useful when slingin' multiple pies.

    I've been thinking of getting a steel but my thick stone that I bought years ago at sur la table is still running strong and it has actually traveled with me a few times to build pizzas at remote locations!

  5. #185
    Join Date
    Sep 2014
    Location
    Stow, MA
    Posts
    4,383
    Post Thanks / Like
    Mentioned
    11 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Home style pizza

    Reinhardt crust day 2. Set the oven to 11 (550 degrees). Offset the sweetness with the sharpness of home grown roasted tomatoes. Prosciutto, firm mozzarella, home grown garlic and thyme.



    Definitely a more balanced flavor and slightly more crunch. Those with mega commercial ovens that can go to 12 are going to win...
    Guy Washburn

    Photography > www.guywashburn.com

    “Instructions for living a life: Pay attention. Be astonished. Tell about it.”
    – Mary Oliver

  6. #186
    Join Date
    May 2008
    Location
    DC
    Posts
    29,810
    Post Thanks / Like
    Mentioned
    57 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Home style pizza

    Guido, now we are getting somewhere.
    I just finished making two white whole wheat dough balls using the King Arthur recipe:
    Pizza Margherita: King Arthur Flour
    I'll report back.

  7. #187
    Join Date
    May 2008
    Location
    DC
    Posts
    29,810
    Post Thanks / Like
    Mentioned
    57 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Home style pizza

    Look no further than the King Arthur recipe. I let it rise for 2 hrs. than made this test run, baked at 500F for 7 mins. on a 1/4" plate steel. This is my new favorite pizza dough. Texture is full of air, a little chewy.


    zah1.jpg
    zah2.jpg
    zah3.jpg
    zah4.jpg

  8. #188
    Join Date
    Sep 2014
    Location
    Stow, MA
    Posts
    4,383
    Post Thanks / Like
    Mentioned
    11 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Home style pizza

    "white whole wheat" seems like marketing speak. I wish i knew what they really were doing here. But I bow to your results... Is the resulting crust crispy? How thin did you make the crust? What was the finished size?
    Guy Washburn

    Photography > www.guywashburn.com

    “Instructions for living a life: Pay attention. Be astonished. Tell about it.”
    – Mary Oliver

  9. #189
    Join Date
    May 2008
    Location
    DC
    Posts
    29,810
    Post Thanks / Like
    Mentioned
    57 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Home style pizza

    Quote Originally Posted by guido View Post
    "white whole wheat" seems like marketing speak. I wish i knew what they really were doing here. But I bow to your results... Is the resulting crust crispy? How thin did you make the crust? What was the finished size?
    White Whole Wheat is just a differnt color bran and a milder taste. ( Whole White Wheat FAQ | The Whole Grains Council )
    My plan is to replicate the recipe using traditional whole wheat and see what if any difference there is.
    I stretched this dough very thin to the point I thought it would break, it did not. Perhaps the addition of essential gluten to the recipe made the difference? This was a test run using a small dough of about 4" diameter stretched to 8 or 9" finished pie. The dough was not crispy but it was very Neopolitan, thin and a nice bite definitely not "soft".
    I'll weight my dough ball this eve. before making the full size pizzas and let you know.
    FWIIW My gut feeling was that these doughs should not be rolled, only hand stretched....just a hunch.

  10. #190
    Join Date
    Sep 2014
    Location
    Stow, MA
    Posts
    4,383
    Post Thanks / Like
    Mentioned
    11 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Home style pizza

    Quote Originally Posted by Too Tall View Post
    White Whole Wheat is just a differnt color bran and a milder taste. ( Whole White Wheat FAQ | The Whole Grains Council )
    My plan is to replicate the recipe using traditional whole wheat and see what if any difference there is.
    I stretched this dough very thin to the point I thought it would break, it did not. Perhaps the addition of essential gluten to the recipe made the difference? This was a test run using a small dough of about 4" diameter stretched to 8 or 9" finished pie. The dough was not crispy but it was very Neopolitan, thin and a nice bite definitely not "soft".
    I'll weight my dough ball this eve. before making the full size pizzas and let you know.
    FWIIW My gut feeling was that these doughs should not be rolled, only hand stretched....just a hunch.
    Interesting. I never thought to add gluten... They looked thicker in the pics. 9" pie explains. I'll have to try the hand stretch too... Thanks!
    Guy Washburn

    Photography > www.guywashburn.com

    “Instructions for living a life: Pay attention. Be astonished. Tell about it.”
    – Mary Oliver

  11. #191
    Join Date
    May 2008
    Location
    DC
    Posts
    29,810
    Post Thanks / Like
    Mentioned
    57 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Home style pizza

    Guy,
    Here you go. These will make huge pies. I'll freeze two. Also, a side shot of one slice so you can see it's pretty thin.

    za1.jpg
    za2.jpg
    za3.jpg

  12. #192
    Join Date
    May 2008
    Location
    DC
    Posts
    29,810
    Post Thanks / Like
    Mentioned
    57 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Home style pizza

    Money shot. I was wrong. Rolling this particular dough gives the perfect crust. If you like a more bread like result, hand stretch.
    For the record. The larger pizza was from the 900(something) gram dough and the other was about 600g
    Attached Images Attached Images

  13. #193
    Join Date
    Jul 2011
    Location
    Middle America
    Posts
    1,092
    Post Thanks / Like
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Home style pizza

    Nothing wrong with that at all. Thanks for providing the background. Definitely trying this soon.

    Nick

    “If today is not your day,
    then be happy
    for this day shall never return.
    And if today is your day,
    then be happy now
    for this day shall never return.”
    ― Kamand Kojouri

  14. #194
    Join Date
    May 2008
    Location
    DC
    Posts
    29,810
    Post Thanks / Like
    Mentioned
    57 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Home style pizza

    Thanks. Mrs. Too Tall thought it was superior and that's all that counts ;)
    I'll tackle the traditional whole wheat version next week.

  15. #195
    Join Date
    Jun 2008
    Location
    The Pacific Midwest
    Posts
    7,890
    Post Thanks / Like
    Mentioned
    16 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Home style pizza







    It's an indoor pizza night in Pittsburgh...pepperoni, olives and mushrooms for the cannibals and roasted tomatoes, mushrooms and arugula for the PETA folks. The common denominator was the Shannon Ridge Tempranillo. A little honey drizzled on the crust of the cannibal pizza.
    rw saunders
    hey, how lucky can one man get.

  16. #196
    Join Date
    Oct 2012
    Location
    Puyallup, WA
    Posts
    3,565
    Post Thanks / Like
    Mentioned
    1 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Home style pizza

    My wife can't do corn or dairy, so we end up doing one pizza with goat cheese. These are the pre-bake pics. Crust had a light blind bake coated with olive oil first.
    IMG_20161202_175653151.jpg
    IMG_20161202_175637039_HDR.jpg
    DT

    http://www.mjolnircycles.com/

    Some are born to move the world to live their fantasies...

    "the fun outweighs the suck, and the suck hasn't killed me yet." -- chasea

    "Sometimes, as good as it feels to speak out, silence is the only way to rise above the morass. The high road is generally a quiet route." -- echelon_john

  17. #197
    Join Date
    Sep 2011
    Location
    Middle GA
    Posts
    7,287
    Post Thanks / Like
    Mentioned
    20 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Home style pizza

    Made some mods to my pizza set up. Bought some hardware to raise the raised rack higher into the dome of the Egg. More radiant heat from the dome = faster cooking of the toppings. Worked like a charm. Made two last night, letting the Egg run hot but not quite wide open, dome temp in the 700°F range.



    Dustin Gaddis
    www.MiddleGaEpic.com
    Why do people feel the need to list all of their bikes in their signature?

  18. #198
    Join Date
    May 2008
    Location
    DC
    Posts
    29,810
    Post Thanks / Like
    Mentioned
    57 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Home style pizza

    Dewd you solved the problem. I'm using that. Everyone with a BGE owes you a thank you.

  19. #199
    Join Date
    Jun 2008
    Location
    The Pacific Midwest
    Posts
    7,890
    Post Thanks / Like
    Mentioned
    16 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Home style pizza

    Throw a hunk of wood on the grate and it'll help to raise the temp a little higher as well add a little "smoke" to the taste. Nice work.
    rw saunders
    hey, how lucky can one man get.

  20. #200
    Join Date
    Nov 2014
    Location
    Buffalo, New York, United States
    Posts
    290
    Post Thanks / Like
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Home style pizza

    Quote Originally Posted by guido View Post
    After an hour the toppings are done, the oven is sitting steadily at 500, it is time to roll out the dough and assemble. These steps are best performed to the Atta Boy track on the Goat Rodeo Sessions disc.
    I checked that album out...AMAZING! And on Amazon Prime for free if folks have that. Thank you! Bob

Similar Threads

  1. Best 3 pizza makers in San Francisco
    By metanoize in forum The OT
    Replies: 24
    Last Post: 12-16-2011, 04:16 PM
  2. spring style
    By DCT in forum Reviews
    Replies: 9
    Last Post: 03-08-2011, 09:12 AM
  3. Your Own Style
    By chasea in forum Reviews
    Replies: 1
    Last Post: 03-02-2011, 11:59 AM

Bookmarks

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •