The one discussed about in the video is made by me. Stainless steel and broomstick
The Home Made Pizza Thread
- Thread starter cheezydemon3
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Look, I shared a thought, you asked for more about it, which I shared. I’m not in the tin foil hat club I’m in the let’s stay healthy club. Did you watch the video with the sound up? I’d be surprised if you would eat a spoonful of iron filings or aluminum powder willingly even if it was mixed up in a beer, a very good Hefe with banana out the wahzoo! You just wouldn’t, at least I hope you wouldn’t.
In that line of thought, how about a spoon full of sawdust or possibly stone dust. Personally I don't want a spoonful of any of it mixed into anything.
Thankfully, we are not talking about such quantity. We are talking about trace amouts getting worn off over time. Depending on hardness of the 2 materials the stone may be the material getting worn and not the metal(though I wager on the metal). I am sure that if we were to really measure it through a controlled test over time we would find that wood is leaving far more material in the process.
I am not disagreeing with you on which would be preferable in any nominal quantity(none of them), rather I am of the thought that even over an extended period of time that the potential exposure of those trace scrapings to be negligible and not of a concern to me.
Personally, I focus my food angst toward a truly prolific poison that is far too commonplace in many kitchens and should never be used but finds it's way in and onto recipes and otherwise healthy foods rendering them both disgusting, inedible, and removing any healthy aspects that the food may have previously held. This enemy is of course the demonic seed of Satan itself: Mayonnaise!
Oh gawd, I hope this is the last of this discussion, (it will be for me) the heat of most baking stones would turn any particles of wood into ash which of course in a wood fired oven there is plenty of that to begin with. We agree on the adulteration of processed food. Even the organically produced whole foods are contaminated, but the levels have tested as much less.
Beer and pizza are great together.
Those look yummy 
I just finished dinner, but damn i would still have slice of that
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BandonBrewingCo
Well-Known Member
BandonBrewingCo
Well-Known Member
Duh yourself.
Simple question, if you dump oil in the ground, can you grow anything in the ground afterwards?
Or have they given up on the ground? No chance of regeneration?
Sorry, the duh was meant in jest.
We had an old truck that leaked oil pretty bad, and it was parked in one spot I. The yard. The grass died in that area and weeds struggled to get a foot hold. That is the limit of my first hand knowledge although I have been told that yes it will kill everything in the soil.
We had an old truck that leaked oil pretty bad, and it was parked in one spot I. The yard. The grass died in that area and weeds struggled to get a foot hold. That is the limit of my first hand knowledge although I have been told that yes it will kill everything in the soil.
Hey, how about we talk more about pizza and less about pollution in this [checks thread title] thread about homemade pizza?
I’d be careful using it on that table. I’m concerned about the heat on the glass table top. But I don’t know anything about the oven, it may be insulated well enough?
Thin crust Cajun pizza. Lots of Cajun seasonings in the sauce, topped with shrimp and andouille. Grated Parmesan cheese after the pic but I'll use smoked Gouda next time. Good stuff!
First go on the Big Horn pizza oven. Lots of learning occurred very quickly. Great success!
Proofing some dough for another go!
They may look boring but we’re working out the basics. Darn tasty!
Doesn't look boring at all to me. The first time I go to a new pizza joint I always order a plain pizza, (or hot pie as we used to call it back east). If they can't do a good plain pizza I have no desire to order one all dressed up.
Hello, I'm looking for a fool proof sourdough pizza crust recipe.
I have been making sourdough English muffins now for quite a few years at the request of the wife, but these pie's look so good.
I have been making sourdough English muffins now for quite a few years at the request of the wife, but these pie's look so good.
Oldskewl
Well-Known Member
I have used this recipe a few times and it turns out good and the crust is easy to handle. I have done 48 hour and 72 hour cold ferments. If you freeze it use it within a week or 2. It loses its airyness and is harder to handle if it is frozen longer.
https://alexandracooks.com/2020/05/01/simple-sourdough-pizza-a-step-by-step-guide/
https://alexandracooks.com/2020/05/01/simple-sourdough-pizza-a-step-by-step-guide/
Mushroom, onion and sausage pie. Crust made with King Arthur 00 flour. Airy and foldable, everything this NYer likes.
BandonBrewingCo
Well-Known Member
Less is more
TY, Made 4 Pies Sunday, turned out very good.
Attachments
you guys gave me a great idea, my grill will reach 1000 and I just bought a big stone for it, thanks for the idea
VApatriot
Well-Known Member
Pizzori wins again
BandonBrewingCo
Well-Known Member
Frying pan (griddle) and grill (broiler) method
They all look very delicious!
Making your own dough is the way to go and it's real easy.
Oldskewl
Well-Known Member
Made some sourdough pizza dough Thursday with KA 00 flour, 70% hydration, 9 hour bulk ferment, and a 72 hour cold ferment. Dough turned out nice. Easy to work with and had a nice texture with a little bit of chew. First pizza was a hodgepodge to make everyone happy(half cheese/half pepperoni and some canned mushrooms for me). I even made the sauce from a jar of homegrown tomatoes that didn't seal last week. Second pizza was homemade BBQ sauce and some burnt ends from a brisket I smoked Saturday. Some red onions would have made it perfect but we didn't have any. It was really tasty!
I made a couple of pizzas last week; the first one used up the last of the huge bag of bread flour I bought in 2020 
The second was made with unbleached all-purpose flour. Both were 70% hydration and ripened for a couple of hours at room temperature. The AP-flour dough was very difficult to work with — too soft and sticky — but actually tasted better. I'm still trying to figure out the best setting on my new oven. "Air Fry" at 450° is working pretty well.
What kind of flour and hydration levels are y'all using? Next time I think I will try AP flour again but ripen the dough in the fridge overnight so it's cold when I try to shape it.
Next time I buy bread flour, I'll get a 10# bag instead of a 25. The big bags are not that much cheaper per pound.
The second was made with unbleached all-purpose flour. Both were 70% hydration and ripened for a couple of hours at room temperature. The AP-flour dough was very difficult to work with — too soft and sticky — but actually tasted better. I'm still trying to figure out the best setting on my new oven. "Air Fry" at 450° is working pretty well.What kind of flour and hydration levels are y'all using? Next time I think I will try AP flour again but ripen the dough in the fridge overnight so it's cold when I try to shape it.
Next time I buy bread flour, I'll get a 10# bag instead of a 25. The big bags are not that much cheaper per pound.
