food The Last Great Pizza Thread
- Thread starter texas blues
- Start date
Thanks. I too like it crisp when It's thin... I wasn't able to get the crust as thin as I'd have liked it though.
Next time I wanna aim for more of a new york style pizza. Flimsy and thin! That's whats up!
After this weekend I am pizza'd out.
Time to start figuring out what makes a po' boy so po for the SOTM while I still got time, and what the hell the germans are up to in the kitchen.
I as a young aspiring cook has lots to learn.
Ninja, f**k YO pizza
Yup. Done did it up. Parchment paper on a hot stone, FD style.
Rolled out that dough paper thin and tossed it on some parchment. Covered it with some thin slices of tomato, drizzle of oilve oil, thin slices of baby bella shrooms, sweet onion, dried oregano, dried basil, granulated garlic, some red pepper flakes...
Some hard salami... and then some shredded mozzerella. Skipped using the Jarlsberg on this one.
On a 500F stone for about 9 minutes. Perfect.
My say on parchment paper... it might be a vapor barrier, but it doesn't matter. The point of the hot stone is to instantly start cooking the dough. Basically, the dough rides a cushion of hot steam... the stone does NOT absorb water from the dough. Parchment paper really doesn't change much in the cooking process. In fact, I've found I get BETTER results using it.
Rolled out that dough paper thin and tossed it on some parchment. Covered it with some thin slices of tomato, drizzle of oilve oil, thin slices of baby bella shrooms, sweet onion, dried oregano, dried basil, granulated garlic, some red pepper flakes...
Some hard salami... and then some shredded mozzerella. Skipped using the Jarlsberg on this one.
On a 500F stone for about 9 minutes. Perfect.
My say on parchment paper... it might be a vapor barrier, but it doesn't matter. The point of the hot stone is to instantly start cooking the dough. Basically, the dough rides a cushion of hot steam... the stone does NOT absorb water from the dough. Parchment paper really doesn't change much in the cooking process. In fact, I've found I get BETTER results using it.
Lookin' good but doesn't the cheese pull right off with your teeth on that bed of toppings? The sauce is the glue, and a thin layer, that's NY, anyway. And I like all pies but I would think that would not work well.
Proof that parchment works.
And no, boss, the cheese does not pull off sans sauce. I think it works better without sauce. Try it... and then not post it.
And no, boss, the cheese does not pull off sans sauce. I think it works better without sauce. Try it... and then not post it.
I believe ya that's why I asked.
Sum that looks fantesticle.
'Splain me por favor.
Is that regular wax paper "parchment" or some special baking parchment?
'Splain me por favor.
Is that regular wax paper "parchment" or some special baking parchment?
Not wax paper! Baking parchment. HUGE difference.
You two jump back and slap yo' sef' up side yo' punkin' haid's one time!
I know the difference foo's!
And I ain't gonna' bake y'all an entire sheet pan of cookies to prove it.
Just clarifyin'.
Not everyone is a professional chef on this forum and knows what that stuff is.
Ambiens kickin in.
I have spittle runnin down mah chin.
I know the difference foo's!
And I ain't gonna' bake y'all an entire sheet pan of cookies to prove it.
Just clarifyin'.
Not everyone is a professional chef on this forum and knows what that stuff is.
Ambiens kickin in.
I have spittle runnin down mah chin.
We believe you.
Capers to TB are like Pizza Combos to Bear!!!!! 
: catches THP's caper :
hmmm....just as I thought.
a booger.
mrs. blues likes Sum's Oscar Mayer Hard Salami.
I bought a pack of it for her yesterday.
Its in the fridge.
Half gone.
hmmm....just as I thought.
a booger.
mrs. blues likes Sum's Oscar Mayer Hard Salami.
I bought a pack of it for her yesterday.
Its in the fridge.
Half gone.
Step away from the Salami.......just walk away.....
I knew TB was clarifying for others who didn't want to ask about parchment... and we also now know that TB's wife likes the hard salami.