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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-14-2013, 07:52 AM | #31 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Well fark me and call me Mary. That's a pie!
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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03-14-2013, 08:54 AM | #33 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Beautiful looking pies right there! Great work Buc!
KC
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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03-14-2013, 07:21 PM | #34 |
Full Fledged Farker
Join Date: 11-30-08
Location: Northwest NJ
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Those are some good looking pies!
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[FONT=Tahoma][SIZE=3][SIZE=2] [SIZE=3][SIZE=2]Wood fired pizza oven,Copper Weber Gold, Green Weber Performer, Black Weber Silver, Green logo'd 18 inch Weber Gold, and a UDS of course. [/SIZE] [/SIZE][/SIZE] [/SIZE][/FONT] [SIZE=3][URL]http://cookinginmyyard.com/[/URL][/SIZE] |
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03-16-2013, 04:03 PM | #35 |
Full Fledged Farker
Join Date: 06-30-12
Location: MOntpelier,OH
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OK I ate lunch here today :-) had 1/2 carne and 1/2 funghi.
http://800degrees.net/800pizza/ Got four kilo bags of 00 flour from them :-). Do you think the dough recipe you posted will work if it were halved to just make one pizza at a time ?? I also got some fortina cheese, some ****take, and oyster mushrooms. |
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03-16-2013, 04:09 PM | #36 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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hey Mary, where's the lubricant
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky: |
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03-17-2013, 11:17 AM | #38 |
somebody shut me the fark up.
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
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Looks mighty tasty Buccs... Sorry I missed it first time through.
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Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought... (\__/) (='.'=) Avatar by Chalupa (")_(")
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03-17-2013, 12:23 PM | #39 |
Full Fledged Farker
Join Date: 06-30-12
Location: MOntpelier,OH
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Had a go at it with 1/2 batch of dough, cheese is fortina, shrooms are sh-i-itake and oyster roasted in the oven the night before with some EVOO, thyme, and ground black pepper. Lesson learned next time lightly oil the bowl I let the dough rest in.
Baked at a mere 550 (as hot as my oven goes) for 6 minutes, looked, 1 minute more, looked 1 minute more. Would take a shot at 7 minutes next time. It looks like a state or nation somewhere, not sure which one :-). I always dread the "first time" but this one was not so bad :-) Bill |
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03-17-2013, 03:45 PM | #40 | |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Quote:
Make the full batch, oil some plastic wrap and put the extra into it and bag it and freeze it! Your pizza base from the tiny bit I could see looked like it was getting like bread inside, a good thing. This base will withstand long cooking, some recipes like the white pizza cook as long as 30 minutes at 500f. Try longer if it isn't where you want it to be! Thanks for the feedback. So often recipes given just disappear and you never hear a darned thing again. (looks around for Guerry...)
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Hold my dang beer... |
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03-17-2013, 09:08 PM | #41 |
Full Fledged Farker
Join Date: 06-30-12
Location: MOntpelier,OH
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Ok I'll ask a questionor two,when you take hold of the dough after it has set the 2-3 hours, you say to roll it into a ball, does this compress it like we would do when we " punch down" dough ?I just pulled it from the bowl and tried to work it out into a pie without compressing it in ny way, not sure if that was right or not.
Working with the dough will take practice :-).... Wife and I are working on eating small qty of very good pizza , not larger qty of mediocre pie :-). |
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03-17-2013, 09:39 PM | #42 | |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Quote:
Okay, I cut the dough in half and then just ball it gently so it is without a flat side. I didn't compress it. I do two ways, one is I stretch it by hand and then roll it thin. The other is I just work it gently stretching into a shape. I really dig rustic shapes, but that is a quirk, the important thing is, it is somehow fluffier and rises more when unrolled. The theory is, this method of proving means the gluten has already done it's work so all it needs is shaping and you are good to go. No further working is required. I'm still playing with this recipe too, and cannot wait till next time. Soon!
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Hold my dang beer... |
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03-17-2013, 09:46 PM | #43 | |
Full Fledged Farker
Join Date: 06-30-12
Location: MOntpelier,OH
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Quote:
Also when you mentioned EVOO .....when is it used and how ? |
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03-17-2013, 09:49 PM | #44 | |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Quote:
I used evoo on the plastic wrap. I dd not use it on the bowl, and will not next time, because the dough came away from the stainless stell as it should, easily. It won't hurt BTW, you can coat pans or cooking trays too.
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Hold my dang beer... |
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