ChshreCat
Well-Known Member
The problem is, your body takes excess carbs and converts them to trigs as well. Whole grains slow that process down. Plus the fiber helps carry cholesterol through your digestive tract.
The Home Made Pizza Thread
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The problem is, your body takes excess carbs and converts them to trigs as well. Whole grains slow that process down. Plus the fiber helps carry cholesterol through your digestive tract.
want!!
We do have a dutch oven (I got her a whole set of cast iron cookware a couple years ago).. but I never thought to use the dutch oven upside down. That's friggin' brilliant.
I knew that the first attempt was going to turn out badly... poor girl stuck the frying pan literally IN the flames. Of course, at the time she decided to try that, I was off taking a shower so I couldn't stop her...
The subsequent experiments did turn out pretty good. And it kept her occupied for a couple of hours.. ;-)
Evets
Well-Known Member
I made a few pies tonight. Two "Boardwalk style"(cheese applied first, then sauce in a spiral pattern ala Macks in Wildwood) and a Detroit style.
Evets said:
Nice!
Yeah, and its even worse if you're having a homebrew with the meal.
Meds for trigs are pretty nasty.
hope the whole wheat will help you out
TD
ChshreCat
Well-Known Member
That and only one beer a day. She said to limit it to two drinks, but since I tend to drink heavier, higher ABV beers that probably translates to just one for me. I'd rather have one IIPA than two Bud Lights.
headbanger
Well-Known Member
ChshreCat said:
Every DR I've ever been to says that, regardless.
It better be a really big glass!
ChshreCat
Well-Known Member
The plus is that so far everything is fine. Arteries clear, liver clockin' along fine. So I just need to get the numbers down before they start causing problems and then I get off scot free for all my sins of the past. 
Once numbers are down, I can have a more normal healthy diet instead of this borderline vegan thing I'm doing now.
Once numbers are down, I can have a more normal healthy diet instead of this borderline vegan thing I'm doing now.
Thunder_Chicken
Well-Known Member
Did my BBQ pie the other night.
My girl makes the dough, I make the cheese... but we really need to work on making it into a CIRCLE!! LoL
My girl makes the dough, I make the cheese... but we really need to work on making it into a CIRCLE!! LoL
bottlebomber
Well-Known Member
VegasJ said:
I think you need to start making the dough, too.
I think you need to start making the dough, too.
haha... to be fair, the dough was ok... until I tried to roll it out into the BBQ dish. That's where things got haywire!
The dough is fairly easy to make.
Yes but the devil is in the detail.
For anyone who has had dough issues, I highly recommend going to the pizza forum, where there is a nifty web tool.
www.pizzamaking.com go to dough tools and click the top choice Lehmann style pizza dough I think its called.
You supply the details, and it gives you measurements in bakers %. You'll need a digital scale with precision to 0.1 grams but I think you can also do with traditional measurements, also given I believe (non-weight based).
Its very easy to use, and results in highly reproducible results when using a digital scale. I love making dough now.
TD
TrickyDick said:
OMG another forum... I'm never going to work again!
ChshreCat
Well-Known Member
First try doing whole wheat worked nicely! I went with the same recipe I did before (https://www.homebrewtalk.com/f56/home-made-pizza-thread-405838/index27.html#post5195689) but swapped out the 2 3/4 cup AP flour for 1 1/4 cup whole wheat pastry flour and 1 1/2 cup regular whole wheat flour.
It didn't come out as thick and fluffy as it usually does, but it's really tender and tastes awesome. I might play around with trying to get it to get it to thicken up a little, but don't think I'll change the basic recipe much if at all.
Brushed it with olive oil, threw on some lowfat mozz and topped it with roasted peppers and onions and put some mushrooms on my half. Very tasty!
It didn't come out as thick and fluffy as it usually does, but it's really tender and tastes awesome. I might play around with trying to get it to get it to thicken up a little, but don't think I'll change the basic recipe much if at all.
Brushed it with olive oil, threw on some lowfat mozz and topped it with roasted peppers and onions and put some mushrooms on my half. Very tasty!
Made 6 of 12 pies today.
first 6 came out good (pics tomorrow).
next six (diff style dough) horrible. I tried to ferment them in my old homebrew minifridge but the freezer (NO FROST FREE HERE) dripped water into the dough bowl as the ice melted. my bowl was covered with glad press and seal, but it was in a pool of water when I went to ball the dough at 24 hours. I tried it and was totally useless and I threw it all out. sad part was that the initial post mixer/ pre ferment dough felt great, and I was predicting greatness...
maybe next time.
great leoparding on the crust today with the NY style pies.
first 6 came out good (pics tomorrow).
next six (diff style dough) horrible. I tried to ferment them in my old homebrew minifridge but the freezer (NO FROST FREE HERE) dripped water into the dough bowl as the ice melted. my bowl was covered with glad press and seal, but it was in a pool of water when I went to ball the dough at 24 hours. I tried it and was totally useless and I threw it all out. sad part was that the initial post mixer/ pre ferment dough felt great, and I was predicting greatness...
maybe next time.
great leoparding on the crust today with the NY style pies.
Last pic was sauce and mozz, leftover marinated grilled flank steak, Carmelized onion, fresh ripe tomato, Romano cheese. Blue cheese. Finished after the bake with drizzle of olive oil and fresh arugula and basil. Delicious
TD
TD
OP
OP
cheezydemon3
Well-Known Member
Those look awesome trickydick!
I find that resting my pies on a rack is key (then again I don't make 6 at a time I would run out of racks)
I find that resting my pies on a rack is key (then again I don't make 6 at a time
I would run out of racks)
Now i'm drooling on my keyboard trickydick! Nice pies!
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You guys (and gals) have been slacking lately! I made 4 pies last night on limited ingredients as the fridge is looking bare. The first one is a standard pepperoni mozzarella. The second is pepperoni, hamburger, a little habanero jack, and mozzarella. I started running out of cheese on the third one, its a base of provolone with pepperoni and mozzarella on top (you can see all the grease from the provolone). The last one was my masterpiece and will be explained in the next post
I made 4 pies last night on limited ingredients as the fridge is looking bare. The first one is a standard pepperoni mozzarella. The second is pepperoni, hamburger, a little habanero jack, and mozzarella. I started running out of cheese on the third one, its a base of provolone with pepperoni and mozzarella on top (you can see all the grease from the provolone). The last one was my masterpiece and will be explained in the next post
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This is the one! I run out of sauce at this point so resorted to attempted a taco pizza with what i had. I just got back from my moms in Texas and brought home enough of my great aunts salsa so i figured id use that, the best idea iv had! The third one was salsa, a little provolone and habanero jack, 2/3lb hamburger, more habanero jack and a little mozzarella. This turned out great! ill definitely be making it again
Garden toms and japs with sweet onions
DisturbdChemist
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Made some pies this weekend for lunch for the week. Hopefully the pics go up. The app kept crashing
Some left over dough from the other day, garden toms, japs, tomatillos and a little garlic. YUM!
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OP
OP
cheezydemon3
Well-Known Member
Looks OK to me. Seems like you could cut a hinged door into the lid you already have.
And with a bit of sheet metal the same could be created....
I was intrigued at first until I noticed the pricing on those. We make kick a$$ pizza with the charcoal grill that we already have - no fancy gizmos needed. That and we don't have a webber... our grill is a bit, um, bigger. In my house everything is a bit, um, bigger...
I was intrigued at first until I noticed the pricing on those. We make kick a$$ pizza with the charcoal grill that we already have - no fancy gizmos needed. That and we don't have a webber... our grill is a bit, um, bigger. In my house everything is a bit, um, bigger...
Eating, drinking and football forgot to get pictures of the other two
WOW guys you are pretty expert in making pizza because the shape of pizza is looking good. Thanks for sharing but I am too lazy about cooking. Here is my pizza which I order from Pizza Hut.
And which had better flavor, The pizza or the box it came in?
bottlebomber
Well-Known Member
You ordered a pepper onion pizza?Kelvin22 said:
Cheesy_Goodness
Well-Known Member
WOW guys you are pretty expert in making pizza because the shape of pizza is looking good. Thanks for sharing but I am too lazy about cooking. Here is my pizza which I order from Pizza Hut.
I must be spending too much time in this thread/in the kitchen, because that doesn't even look all that appealing to me
Pizza is like sex. Even bad pizza is pretty good
I'm making a deep dish tonight. Very excited about it. Using my cast iron.
mtnagel said:Pizza is like sex. Even bad pizza is pretty good
Not true!
And which had better flavor, The pizza or the box it came in?
You're supposed to eat them together like a sandwich.
Which part isn't true?
