food The Last Great Pizza Thread

[The Hot Pepper]

December................... we will see who has the goods!!!!!

 

[JayT]

Well, I don't have a fancy pizza oven, but I have been practicing, and I think I may have a worthy enough entry to give it a shot.

 

[The Hot Pepper]

If you remove that yellow filter I agree.

 

[FreeportBum]

Used some of the bacon from the pasta thread and some sauteed shallots on a pizza tonight 

 

[grantmichaels]

I'm so glad I'm awaiting take-out pizza right now ... because otherwise I'd be all bothered by that hotness ...

 

[The Hot Pepper]

This page cannot be displayed.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
GEE THANKS!
 
 
 
 
YOU JUST BROKE THE INTERNET!

 

[cypresshill1973]

Wow!!! look tasty! this browned is perfect,
 
I'm have very hungry this huors...

 

[The Hot Pepper]

Browned? Bacon?

 

[cypresshill1973]

Browned? Bacon?

 
Yes... But cheese is better. I like burned on the surface

 

[SavinaRed]

Getting down with the worlds best skillets making some pies- Griswold !. Fresh jalapeno rings from the garden with my san fran sourdough starter for the pizza dough.

 

[grantmichaels]

I have just recently become aware of Griswold kit ...

 

[The Hot Pepper]

They don't burn on the bottom with cast iron? I tried a griddle as a stone on a grill... no go! CI works better low and slow to medium. It holds so much heat, anything on med-high to high burns immediately. With CI you can even sear on low. So how did this work? Was it in the oven, or stove top? Temps? Results? Thanks

 

[FreeportBum]

I have a 15in lodge cast iron that I use to make deep dish style pizza. The dough is much different then my standard pie but I get a really nice crisp/crusty well cooked crust.never burnt.deep dish is in the oven maybe 4-5 times longer then my regular pie. 

 

[muskymojo]

Used some of the bacon from the pasta thread and some sauteed shallots on a pizza tonight 

 
Dang, that looks good!
 
But where's da heat?

 

[cypresshill1973]

 

 

 

 

[cypresshill1973]

 

 
 

 
My smoker used as firewood pizza oven worked perfectly. Cooking at a higher temperature of 350°C (660°F)
 
Pizza ready in three minutes. Flavor as rarely eaten before. Excellent!

 

[grantmichaels]

Looking good!
 
Yours look very good ... nice golden-y spots under there ...
 
I'm excited to make my next pizzas on the kettle (did a round of indoor pies, lastly) ...

 

[cypresshill1973]

 




The best was the taste of these pizzas, really good and much wood flavor.

 

[SavinaRed]

They don't burn on the bottom with cast iron? I tried a griddle as a stone on a grill... no go! CI works better low and slow to medium. It holds so much heat, anything on med-high to high burns immediately. With CI you can even sear on low. So how did this work? Was it in the oven, or stove top? Temps? Results? Thanks

oven at 400* for about 15 minutes. no sticking,burning and a nice crispy crust.
This 16 inch cast iron griddle from the late 1800's makes the best oven pizza I've ever had in my home. 

Now that I have the Kamado Grill I will be making more pizzas with wood on my pizza stone.

 

[FreeportBum]

 
Dang, that looks good!
 
But where's da heat?

thanks, the heat is in my homemade pizza sauce ingredients:
Roasted Marzano tomatoes
Roasted Manzano peppers
Roasted garlic
Roasted shallot
fresh oregano/thyme
Kosher
Malt vinegar