HoppyDaze
Well-Known Member
Did you pick your own morels?
Did you pick your own morels?
Is there a tried and true recipe for:
Sauce
Dough
Tonight made pizza, but, I feel I am on to something. My plan was to try parchment paper. Removing it as soon as I could as it cooks. Tired of messing with cheap steel peel. Well, after throwing the first pie on the parchment, I liked how it was moving. I was waiting for my wife to get home with sauce, so I covered it, you know, to keep it moist. And I started gently pressing, realizing that the slide of it all was creating a good medium for stretching the pizza thin and round. After sitting a few min., the saran wrap came right off. No fuss, no mess, as you can see prepped 4 pies. They came out surprisingly thick. Seems the thin pizza is stretched about the thickness of a quarter. The parchment came out and under right away, boom! I loved the ease of this and will do it again.
Not sure I understand what "sprayed oven" means. Truth is there is no short cuts. This thread is almost 4000 posts of all of us trying to impress of gf's so to speak. I think practice with stretching/dough handling and cold ferments are the best way to invest your effort...
Porcini pie...
Good post, my friend. I got sick of dough sticking to peel or corn meal flying all over the kitchen. I use the peel to slide the parchment and dough on to the stone, and then slide the parchment put from under the pizza after the first minute in the oven.
It works incredibly well.
The sprayed oven is the effect of a light spray of water to the ovens inner surface during it's highest heat, helps promote a tighter more crusted dough due to steaming effect of the cooking. At least that's what I understand from bread..
Hmm I think I'll have to research a bit, I found a NY bread dough recipe that someone shared.. but I am a hypocrite. I don't answer questions during lab that students ask when they are in the lab manual.. sorry for that
Next time I need to stretch the dough more.. but hell yeah not bad for a first attempt 🍕
Round pizzas are over-rated! Just call them rustic. As they say... The proof of the pudding is in the eating.
I actually love tortilla pizzas, or pita pizzas - quick and dirty and tasty!
All very very helpful thank you!
I will take those in mind as this Sunday is the dinner date with he gf. I'm cooking.
Weezy is that blue cheese or ranch? Bc you're in PA I don't know if you would be a ranch fellow
Need some tips. When shaping the dough before adding toppings, what is the best way to deal with sticky dough? Just flour, wet hands or olive oil?
I prefer flour. Easy to sprinkle on and you can get most of it off by slapping the dough around between your hands. I follow the method @icebob uses when shaping his dough. Look at his photos. He makes a small dome in the middle and presses that down and shapes it. Works really well
Cool thanks! I'll check the photos out.
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