bottlebomber said:
My house, I do what I want...
bottlebomber said:
Adeering said:Just thought I add to this thread a couple tips Ive picked up from the many pizzas I made and one of my own.
When adding sugar to your dough, replace it with wither LME or DME, the more complex sugar takes longer for the yeast to break down. So you get a double rise out of it, the first rise (around an hour to rise) the yeast break down all the simple sugars, work the dough and let it rise for another 45min and you get a second rise. I picked up the tip from my favorite cooking show "Good Eats" and have found i love the dough.
cheezydemon3 said:Sampled Headbanger's pies last night.
That pellet grill is magical! completely reproduces the effect of a wood fired oven, but with far less mess and a lot more control.
Wish I had taken a few pics, but the food, the homebrew, and the company were FANTASTIC.
Now you're just bragging!
bottlebomber said:I'm about to get real with Chef Rex's culture that he graciously endowed me with a full month ago. It took off nicely in a half cup of flour/water, and we made pancakes with it Sunday morning to give it a test run. This weekend I'm going to see what she can do on some pies.
cheezydemon3 said:Honestly a few names came up that we wouldn't mind cooking and hanging out with and yours was one, Melana.
cheezydemon3 said:Let us know if you ever do get to louisville!
finsfan said:THIS THREAD SHOULD NOT BE ON MY SECOND PAGE OF REPLIES! Probably the best pies ive made so far thanks to ChafRex sending some awesome sourdough yeast Thanks again man!
First one was for the girlie, standard pepperoni. The second one was for me and was left over chicken and peppers from fajitas earlier this week. The third is the same as the second except almost twice as much chicken, peppers, and mozzarella and will be saved for football on sunday ChefRex gets all the credit for these!
The last picture is my idea of pairing food with beer
Where has that Evets feller been, anyway?
Now i remember. My brain is having issues this morning. Any way you slice it pizza is always good.
I occasionally hear someone ask "Do you like chicago style or New york style??? I HATE new york style!!!"
.........................
"You confused me with someone who likes to argue over stoopid ****. I like FOOD"
That's akin to people hating beer because all they have tried is BMC
For dietary reasons (heart disease), regular pizza is off the menu . Adjust, adapt, and overcome they say, and so I did.
View attachment 161794
Local bakery pizza dough, olive oil wash, tomato sauce, minced garlic, sliced romas, diced green peppers, sliced bella mushrooms, sliced onions, sliced black olives, lean Canadian bacon, turkey pepperoni, diced grilled chicken breast, low fat mozzarella and cheddar, and fresh basil on top, baked at 550 for 11 minutes for a chewy crust or 12 minutes for a crispy one.
View attachment 161795
I based this one off of America's Test Kitchen's attempt at a Chicago style deep dish (Video Blog attempt), with the dough made from scratch, but they didn't use enough toppings for my taste. After the dough was formed to the pan, I put the cheese in, and then poured a thin layer of sauce (caramelized onions, sautéed bella mushrooms, tomato sauce) inter-layered with the list of toppings from the above pizza, save for the onions and mushrooms that were already in the sauce. Topped with grated Parmesan. Instead of making two smaller pies per their recipe, I made one big one, three inches thick, half of which was the crust.
how is that not regular pizza?
I saw some new brand of pizzas at Giant Eagle that got me to thinking. They were seafood pizzas! Shrimp,clams oysters,scallops,that sort of thing. With some creamy rich fontina cheese on a spent IPA grain crust!:rockin: Or maybe smoked guda from laughing cow.
ChefRex said:Those look beautiful, glad your enjoying. I'll be there in 6 to 8 hours, keep them warm.
You're living the life man! Dammit I want pizza every time I see itmccumath said:Smoked mozzarella, smoked vintage sharp white cheddar, herb brined chicken, prosciutto, olives with a white basil/Parmesan sauce. Mmmmmmmm! And BB - No Coaster!
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