IPADrinkerCC
Active Member
- Joined
- Sep 18, 2014
- Messages
- 27
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What that a great idea for a pizza i never thought about that before
I used oyster mushrooms, there're plenty meaty and I used a lot of them but from your other post in WDICTW I see you're into your meatsWow ChefRex, that's a thing of beauty! But what - NO MEAT??? LOL!
What that a great idea for a pizza i never thought about that before
I used oyster mushrooms, there're plenty meaty and I used a lot of them but from your other post in WDICTW I see you're into your meats
LOL, yep, love me some meats but I will admit - KOTC and I grew oyster mushrooms from one of those little grow kits and they're mighty tasty!
Thanks for the information, more time on youtube coming up.No issues growing them. I bought the kit at Whole Foods for $12. SORT of followed the instructions that came with it but if you're interested in doing this, I highly recommend watching some of the YouTube videos posted by Jimm under the name 100thmonkeymushrooms - he's a great teacher and has some great videos! We mostly did what he suggested.
We've already had two flushes from that kit and are getting ready to make it go another time. We also bought a shiitake kit off eBay and had a pretty good flush of those too - again, following Jimm's instructions. That one is also gonna go for another flush here soon!
As for the price, I probably could've bought that many oyster mushrooms for $12 but you can regrow the kit several times and then you can propagate it outdoors if you want - same with the shiitakes.
But mostly it was at least $12 worth of FUN doing it and watching them grow, then harvesting and sauteing them with some onions and having them atop a fat grilled ribeye steak!
Escher.
Mushrooms, peppers and green onion, stout wort in the dough and a stout on the side
God, I almost cried......
Can I get your dough recipe?
Tell me you don't get a chub looking at that and I'll tell you you're a liar.View attachment 227811
Thanks for the information, more time on youtube coming up.
Are you able to start during the fall/ winter?
My wife will occasionally want a Greek style cheese-less pizza.
Basil pesto for a sauce, then toppings like peppers, onions, olives, and tomato go on top. Regular pizza - cheese = cheeseless pizza
Just another pepperoni from me, but I just went with what I had in the house. Just still really impressed that I made this with what I learned from this thread alone. Now if I could find a way to get the pizza on my stone without the tin foil or parchment paper. Any body have any tips? I flour the table and then shape the dough but it just seems too tacky to get onto the stone without an oven disaster.
Just another pepperoni from me, but I just went with what I had in the house. Just still really impressed that I made this with what I learned from this thread alone. Now if I could find a way to get the pizza on my stone without the tin foil or parchment paper. Any body have any tips? I flour the table and then shape the dough but it just seems too tacky to get onto the stone without an oven disaster.
I've got a fire burning right now myself. My BIL and his wife will be here shortly. I made dough yesterday with my Italian sourdough starter. I'll try to get some pics, but my hearts not really in it today. At this moment, my youngest is on her way back to rehab for like the 6th time. ****ing junkies! Meanwhile, I get to be the fulltime babysitter for her 5 month old.
Sometimes it's good to be me, but those times are getting fewer and farther between.
Sorry, rant over.
Just another pepperoni from me, but I just went with what I had in the house. Just still really impressed that I made this with what I learned from this thread alone. Now if I could find a way to get the pizza on my stone without the tin foil or parchment paper. Any body have any tips? I flour the table and then shape the dough but it just seems too tacky to get onto the stone without an oven disaster.
On Tuesday I made a bunch of dough using a sourdough starter that I've been growing for a month or so.
1 kilo KABF
620 gr water
3 gr salt
25 gr 100% starter.
Long slow bulk ferment at 55 degrees. Portioned it at 250 gr and balled it up this morning and left it on the counter. The dough smells incredible. (You know, incredible for something that smells sour.)
Pizza party tonight. Started the fire in the oven around noon.
I've found flour/cornmeal to be too messy...but that was before my dough was worth a damn.
For now, I stick with spraying some parchment paper, form the dough and finish assembling the pizza, and use a peel to put the pizza (paper and all) on the stone. After about 5 minutes the bottom crust is cooked enough to slide the paper out from underneath it. Use the peel to take it out and you're golden (and so is the crust).
Can't remember who, but someone suggested that method several months ago on this thread. Been using it ever since
On Tuesday I made a bunch of dough using a sourdough starter that I've been growing for a month or so.
1 kilo KABF
620 gr water
3 gr salt
25 gr 100% starter.
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