Pizza Is Life

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Exterous

Super Moderator
Jun 20, 2006
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Just started in December with a chefmate oven and homemade dough. We struggled a bit with sticky dough but we're getting there. Its almost a circle now! Gotta get my technique down for getting it off the peel and onto the stone too as I'm currently shaking the toppings around
1767728118531.png
 
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Muse

Muse

Lifer
Jul 11, 2001
41,331
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I let dough sit on highly floured board a couple hours, then roll with rolling pin to dimension that will fit my 12" pizza screen well, dab the center a few times to mark where center is. Then make sure the rolled dough isn't sticking to the board (shake board, undercut with spatula if necessary). Lift dough onto the pizza screen and spread to fit. Put screen on object (for me a big mug) over the oven. Turn on oven max and immediately start assembling the toppings (from fridge and freezer). Meantime, the dough continues to rise. Get all ingredients chopped and into a stainless steel bowl and stir thoroughly. Place pizza screen with dough center stage and spread sauce (3-3.5 oz., Italian), spread toppings until deemed acceptable. Deftly, quickly place raw-pizza-topped screen onto top shelf of now high-heated oven (shelf was placed about 2/3 up from bottom). Set timer to 16 minutes, remove, slide onto wooden pizza peel, slice and enjoy. I checked the temperature the oven was at when baking was complete last week: 450F.

Last night's pizza:
pizza 1-6-25.jpg
 
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DigDog

DigDog

Lifer
Jun 3, 2011
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that's a lot of toppings. but you do you.
peppers really should be sweated in the oven or over the fire on the hob, before they go on the pizza, or they stay raw. some people are cool with raw peppers but others find them hard to digest.
 
Muse

Muse

Lifer
Jul 11, 2001
41,331
10,457
136
DigDog said:
that's a lot of toppings. but you do you.
peppers really should be sweated in the oven or over the fire on the hob, before they go on the pizza, or they stay raw. some people are cool with raw peppers but others find them hard to digest.
Click to expand...
On that pizza were some chopped green bell pepper and 1/3 of a pepperoni pepper, finely chopped. I have no problems digesting them. That pizza was quite delicious, and delightfully crispy.
 
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quikah

Diamond Member
Apr 7, 2003
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Exterous said:
Just started in December with a chefmate oven and homemade dough. We struggled a bit with sticky dough but we're getting there. Its almost a circle now! Gotta get my technique down for getting it off the peel and onto the stone too as I'm currently shaking the toppings around
View attachment 136309
Click to expand...
I found putting a piece of parchment down on the peel first helps until you get more experience and fine tune your dough recipe (just slide the whole thing onto the stone). The only danger is if you are using a real pizza oven it can easily catch fire, but anything ~500F you are fine, but it will get scorched. You can pull the parchment out after a minute or 2 once the crust sets.
 
Muse

Muse

Lifer
Jul 11, 2001
41,331
10,457
136
quikah said:
I found putting a piece of parchment down on the peel first helps until you get more experience and fine tune your dough recipe (just slide the whole thing onto the stone). The only danger is if you are using a real pizza oven it can easily catch fire, but anything ~500F you are fine, but it will get scorched. You can pull the parchment out after a minute or 2 once the crust sets.
Click to expand...
I only discovered parchment paper around a year ago. It's great for baking cookies. Ordered mine online but saw recently that Costco sells it.
 
Muse

Muse

Lifer
Jul 11, 2001
41,331
10,457
136
DigDog

DigDog

Lifer
Jun 3, 2011
14,817
3,094
136
Muse said:
I always have dried shiitake mushrooms on hand. A Chinese woman introduced me to them many years ago. She'd rinse them, cover them in hot water (boiled), let sit a while, then slice the reconstituted mushrooms (IIRC, she'd use the soak water too in dishes). Don't know that I'd like them on my pizzas.
Click to expand...
they don't work great for pizza, because they are too firm. you can preboil them, cool them, slice thin - and then they do work. But i think it's not worth the effort when some champignons (sweated with salt and drained) work far better for less.

but, i have one of those bags, and the mushrooms do their job well in both my chicken stock, and in my ramen (sliced thinly for the ramen). and that bag costs NOTHING for the ridiculous amount of shiitake you get.
 
Muse

Muse

Lifer
Jul 11, 2001
41,331
10,457
136
Two days ago was taken to a southern Italian pizza (pinsa!) specialty restaurant in downtown San Francisco, Montescara SoMa. The main menu is all about antipasti and pinsa (ancient Roman pizza). We ordered two antipasti and two pinsa.

Pinsa (pronounced "peens-ah") is a Roman-style oval flatbread, an ancient ancestor to pizza, known for its light, airy, and crispy texture, achieved through a blend of wheat, rice, and soy flours, high hydration, and long fermentation, making it more digestible and a healthier alternative to traditional pizza, served with various toppings from appetizers to main dishes.

The two pinsa we ordered:

Torpignattara - Mozzarella, Potato, Almond Basil Pesto, Parmigiano Reggiano, Lemon Zest

Grottaferrata - Tomato, Cremini Mushrooms, Fresh Parsley, Calabrian Chili

Yesterday afternoon I realized I had all the ingredients to make the Torpignattara except for a few minor details, being a couple ingredients in the dough (soy and rice flour). My pesto (frozen for years) is Walnut Basil Pesto, not Almond. And I don't have rice, soy or spelt flour for the dough, so I did what I saw said to be an acceptable substitution, being corn starch, and used my organic white flour from Costco. I also didn't want to do the very extensive proofing of the dough. I rushed it, giving it an hour. I made it oblong, as were the ones at the restaurant. Came out yummy!
Torpignattara - Mozzarella, Potato, Walnut Basil Pesto, Parmigiano Reggiano, Lemon Zest on the...jpgTorpignattara - Mozzarella, Potato, Walnut Basil Pesto, Parmigiano Reggiano, Lemon Zest Sliced.jpg
 
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Kaido

Kaido

Elite Member & Kitchen Overlord
Feb 14, 2004
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Muse said:
Firefox Can’t Open This Page


To protect your security, imgur.com will not allow Firefox to display the page if another site has embedded it. To see this page, you need to open it in a new window.
Click to expand...

Adblocker?

try this
 
bigboxes

bigboxes

Lifer
Apr 6, 2002
45,153
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Imjur pics work fine on other boards with the same message board software. I'm gonna assume this is a Future made problem.
 
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