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Not a pizza but a big sports fan (above)
I forgot that I had collected eight of the small square pans.
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I'm the same way when someone posts a gratuitous photo of their cat (or dog).KITTY!!!
Mine is in my avatarI'm the same way when someone posts a gratuitous photo of their cat (or dog).
Running the cheeses through the grinder makes the cheese more flavorful than with simply grating it in my opinion.
Haven't seen a Chicago style till now...months after it was posted anyway.Chicago deep dish
Those look awesome! I have a hard time finding any brick down here in North Texas. I found some at Whole Foods last year but don't remember the brand. It was very pricey there, but was tasty.View attachment 748415View attachment 748414
Canadian bacon, artichoke and mushroom.
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Weird Margherita because it has pizza sauce.
I mentioned somewhere that I changed the ratio from 3:2 to 4:1 (brick: Monterey Jack).
I was using Lipari brick and then I switched to Old Thyme brick, due to availability, and I think they're significantly different. Also, the Jack cheeses are different because of availability too.
If I were trying to sell pizza, I would start keeping track.
That works. I confess to doing that more than I should but it’s fast and easy and pretty tasty. Your’s looks good!frozen pizza from the grocery store that I did a little adjustment to. View attachment 751649
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Thanks. This one was a local pizzeria that makes a great quality pizza and they're making a foray into grocery stores so it would have been fine even if I didn't posh it up. I'm a HUGE fan of extra cheese and extra sauce.That works. I confess to doing that more than I should but it’s fast and easy and pretty tasty. Your’s looks good!
Nice looking pies! Welcome to the thread.Somehow after being around here I just stumbled upon this thread! Next to bbq, homemade pizza is one of my favorites. I generally do a cast iron style or thin bar pizza style right now but my goal is to get a baking steel for more NY style pies.
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How do you like the cast iron pizza stone? I was looking at those a while back and wondered if it was that different from a traditional pizza stone.The first time using my new pizza peel and lodge cast iron pizza stone.
First time using it. I was happy with it tonight and I’ll be happy how easy it is to clean.How do you like the cast iron pizza stone? I was looking at those a while back and wondered if it was that different from a traditional pizza stone.
Awesome! Grats!My wife ordered me an Ooni and should be here this week. Hopefully this weekend I can share some tasty pies that came out of it!
Not a bad break in on the Ooni this evening. I need some practice stretching the dough, but overall I’m quite satisfied.
Hi , what flour are you using? AP?Bread?I couldn’t stretch either until I purchased 00 flour.I use King Aurther 00 pizza flour,!It has the gluten that makes dough stretchy.Not a bad break in on the Ooni this evening. I need some practice stretching the dough, but overall I’m quite satisfied.
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Those look pretty solid, especially from the start.Ooni
Those look pretty solid, especially from the start.
I'm glad I don't have to learn how to launch a pizza as it seems that it requires practice and skill. I do deep dish and NY rounds, both easily controllable.
That is really good to know. Not being a seasoned launcher, I would love a great deal of practice before serving pizza to guests.it’s actually not too bad. You just gotta verify the pizza is still loose on the peel before launching. A little corn meal on the peel keeps it nice and slick.
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