lucilanga said:Hey Grant!
What exactly do you run on ten amps ? Could that be the lights ?
Btw I absolutely love your DVM!
That's the main breaker for the house =)
A bit unnerving touching the probe's to the block from the pole ...
food The Last Great Pizza Thread
- Thread starter texas blues
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That's the main breaker for the house =)
A bit unnerving touching the probe's to the block from the pole ...
From the end of the drop, from the pole, but yeah ...
My new toy 
I make a accesory for my smoker. thats is stone floor to cooking pizzas. I inspired into accesory for weber smoker like grantmichaels brought.
Was very simple the construction. The good thing is that it works wonders
First heating the stone on direct fire.
Then I ran to side
Half baked
Refreshments
In view might not seem too. But the taste of wood that pick up the cheese and the dough was the best I've eaten.
Next time will be better, this time it is called ran out when putting the pizza in the oven. Instead of 4 minutes, took 8 mins.
I make a accesory for my smoker. thats is stone floor to cooking pizzas. I inspired into accesory for weber smoker like grantmichaels brought.
Was very simple the construction. The good thing is that it works wonders
First heating the stone on direct fire.
Then I ran to side
Half baked
Refreshments
In view might not seem too. But the taste of wood that pick up the cheese and the dough was the best I've eaten.
Next time will be better, this time it is called ran out when putting the pizza in the oven. Instead of 4 minutes, took 8 mins.
People don't use green olives enuf on pizza! Much better than the black canned variety!
Yes agree!! Only green olives in my refrigerator
cypresshill1973 said:
Well-played ... looks good!
That is one of the best experiments i've made.
I used 3/4 self rising flour and 1/4 durum wheat, just to finish those. It's thinner than my usual non round pizza.
I had no time but no yogurt to make Fiddy recipe so i used beer! Weizen! 80% on flour.
Topped with dry tomatoes, oregano, mozz, cherry peppers cured with anchovies and capers, vienna sausage, black and green olives.
in my slice some choco bhut powder:
Not that it's better than my normal pizza, but really good considering that this has not risen. It was still well cooked and very soft. Maybe crispy somewhere in the edge but by no way hard but i was surprised by the taste, actually good! That time i'm satisfied considering all took 2-3 hours (no rising and the like, the main thing that consumed time was to make a decent ball from an higly hydrated, no, beerated dough with some stops and folding).
I'm curious about lobster/cheese combo, cavities looks great!
If there's a way to put some more heat on top this could be excellent!
I used 3/4 self rising flour and 1/4 durum wheat, just to finish those. It's thinner than my usual non round pizza.
I had no time but no yogurt to make Fiddy recipe so i used beer! Weizen! 80% on flour.
Topped with dry tomatoes, oregano, mozz, cherry peppers cured with anchovies and capers, vienna sausage, black and green olives.
in my slice some choco bhut powder:
Not that it's better than my normal pizza, but really good considering that this has not risen. It was still well cooked and very soft. Maybe crispy somewhere in the edge but by no way hard but i was surprised by the taste, actually good! That time i'm satisfied considering all took 2-3 hours (no rising and the like, the main thing that consumed time was to make a decent ball from an higly hydrated, no, beerated dough with some stops and folding).
FreeportBum said:
I'm curious about lobster/cheese combo, cavities looks great!
That looks interesting, i was thinking to make something similar.cypresshill1973 said:My new toy
If there's a way to put some more heat on top this could be excellent!
Essegi said:That is one of the best experiments i've made.
I used 3/4 self rising flour and 1/4 durum wheat, just to finish those. It's thinner than my usual non round pizza.
I had no time but no yogurt to make Fiddy recipe so i used beer! Weizen! 80% on flour.
Topped with dry tomatoes, oregano, mozz, cherry peppers cured with anchovies and capers, vienna sausage, black and green olives.
in my slice some choco bhut powder:
Not that it's better than my normal pizza, but really good considering that this has not risen. It was still well cooked and very soft. Maybe crispy somewhere in the edge but by no way hard but i was surprised by the taste, actually good! That time i'm satisfied considering all took 2-3 hours (no rising and the like, the main thing that consumed time was to make a decent ball from an higly hydrated, no, beerated dough with some stops and folding).
I'm curious about lobster/cheese combo, cavities looks great!
That looks interesting, i was thinking to make something similar.
If there's a way to put some more heat on top this could be excellent!
Man, I really <3 this thread ...
Nice pizza, Essegi ...
Cyp could post & lintel some steel with fire brick
...My next experiment will be to strip and re-season a Lodge CRS15 carbon-steel skillet, re-season it with flaxseed oil, and then cook a pizza on my electric range using that ... and the Searzall.
That's happening ... REAL soon (but not today, I'm afraid) ...
Programmers on the Weekend ...
https://twitter.com/pgodel/status/534025303363162112
Essegi said:That looks interesting, i was thinking to make something similar.
If there's a way to put some more heat on top this could be excellent!
Exactly. I think can reach 400º easily. The problem is that they take 30 minutes to put baking the pizza, and the fire was gone. There were only hot coals to cook. even did so at 300ºc
The system worked well nonetheless. Next time will be better.
Essegi_ the only cheese that I ended up using on that lobster pizza was the fresh grated parm that I put into the white sauce.
Really? Wow. Okay post the recipe.
the white sauce was, flour,butter,cream, about 12 cloves of roasted garlic,fresh grated parm,kosher,and I added just a pinch of good sherry.
FB stepped his game up. Best pies I've seen.
Most important part is the crust. Cheese and sauce are easy. Cheese, you buy fresh mozz. Sauce is a basic tomato. Crust, one little flaw and it is terrible. Cardboard, or bakes like toast instead of bread, or is not airy, not chewy, not enough salt, limp, dry, dense... FB's looks awesome.
Most important part is the crust. Cheese and sauce are easy. Cheese, you buy fresh mozz. Sauce is a basic tomato. Crust, one little flaw and it is terrible. Cardboard, or bakes like toast instead of bread, or is not airy, not chewy, not enough salt, limp, dry, dense... FB's looks awesome.