Ooh, just noticed CH dropped some basics ... cooking in the smoker, still, awesome!
grantmichaels said:Of all the gadgets, tricks, hacks, etc I've tried, the ONE thing that makes a HUGE difference is the baking steel ... or not baking steel, that's a brand, but steel for baking ... in my case, i bought a dough joe emperor, but i would buy the 1/4" in do over (unnecessarily heavy, oven preheating extended w/ it left in there, and over retains heat long time after, and rack bows a bit under weight ...
But, a little diastatic malt in the dough (cheap) and steel instead of stone, and your in there ... the heat transfer from the metal is so effective that i turnt down from 550 to 475F, and i'm going to try 450 next time ...
So, in my opinion, it costs $75 to nail oven pizza at home. The kettlepizza will likely be sold down the river in short order ... but not until i try reversing the levels, baking steel as oven floor, and stone as oven ceiling ... i think they have things upside down ...
Omg...The Hot Pepper said:And LOL. Prosciutto vulvas! BRILLIANT!!!
Thanks, if mine are included the method i used it's not difficult, just a bit time consuming. And trust me, i'm quite angry because i'm the one that isn't having decent cavities (really, in thread i linked i see all people, maybe but one, have much better than mine...).paulky_2000 said:Yeah.....
I thought I made great homemade pizzas.
I was wrong........or at least sadly under-informed.
You all have out-classed me......and I am so very impressed!!
Makes body clean up/desposal very easy.grantmichaels said:indoor kitchen will have a PITA pitched floor with a drain or two, like a pool deck, or, like a shower ...
The Hot Pepper said:Lookin good as always Jay!!!
Pepperoni tastes best when it lays flat on the cheese. It becomes "one" and the cheese and pep share oils. Your lifted ones don't get that benefit. Not a critique, but try it next time. Put them right after cheese.