food The Last Great Pizza Thread
- Thread starter texas blues
- Start date
sicman said:
Oil does that to folks.
Triple cheese pie!!!!
Like the way mozz (or that white cheese) is cooked!
In the meantime i've tried the blue iron tray and it's really better than non stick (that was also unhealthy). Pizza is crunchier and not harder, bottom darker (it was too white before), airiness more regular.
Here's a photo of margherita+moruga (it's also on the glog so link only):
http://i.minus.com/iq4gXtuuz5F86.jpg
Maybe photo doens't tell but airiness is better, especially considering i made a really bad job at stretching (really, high hydro dough is really difficult to transfer on the tray, at least for me).
Fixed. I've spent that 350€ for an oven (price on a special sale on an already agreement price and luckily i live near enough to producer to avoid shipment). That has 2 independent resistances low (850w) and high (1600w) and each reaches 450°C. The only known issue is that refractory stone is not very thick so it needs care to cook bottom (for example not using at max low resistance) but it's great as it is and thicker stones are purchasable around (of course with a bigger heating time). Just 1 pizza per time (35*41 cm area, like a normal oven but much lower), but it's pro quality. Aside specs i've seen some photos of some pizzas that are awesome.That will be required for pizza napoletana and good for trays (trays doesn't require hell temperatures, but seems that something higher than a regular oven is still better)... I hope to have it before March.JayT said:
In the meantime i've tried the blue iron tray and it's really better than non stick (that was also unhealthy). Pizza is crunchier and not harder, bottom darker (it was too white before), airiness more regular.
Here's a photo of margherita+moruga (it's also on the glog so link only):
http://i.minus.com/iq4gXtuuz5F86.jpg
Maybe photo doens't tell but airiness is better, especially considering i made a really bad job at stretching (really, high hydro dough is really difficult to transfer on the tray, at least for me).
Sounded amazing when I ordered , execution leaves something to be desired. Saddest looking spinach I ever seen on a pizza.
firey crust
Salami, mush and olives on one side
spinach, salami, Peruvian cherry peppers on the other
Balsamic drizzle.
Hope it tastes better than it looks.
Thank god it tastes better than it looks. Peruvian cherry peppers are pretty sweet.
firey crust
Salami, mush and olives on one side
spinach, salami, Peruvian cherry peppers on the other
Balsamic drizzle.
Hope it tastes better than it looks.
Thank god it tastes better than it looks. Peruvian cherry peppers are pretty sweet.
Great page of pies to scroll through!
robbie, the rustic naan pizza is WIN! Perfectly round from the use of naan but bubbling with haphazard goodness! Love it! Like a perfectly framed Jackson Pollock!
robbie, the rustic naan pizza is WIN! Perfectly round from the use of naan but bubbling with haphazard goodness! Love it! Like a perfectly framed Jackson Pollock!
The Hot Pepper said:
I've got a sideways ballsack for droppin' JP ...
An experiment and i hope this is my last pizza on normal oven...
I used emmer wheat, 500g, (italian type of hulled wheat that was the base of roman legions food) mixed with whole wheat, 200g, just because i needed to reach 700g flour. With 600g water (85% hydro), a bit of evo, salt and yeast as needed, 21hours of frigde + 3 outside.
I saw that flour used by some really highly skilled guys, at least spelt. Bonci too uses it, maybe someone of you has heard of him. It should be more digestible, have less fat and satiate more.
Margherita, half with anchovies:
The day i'll have cavities like that in all pizza i'll be happy.
That one with tomato, garlic, scallots, oregano, douglah flakes. Evo after cooking:
That is better cold and seems that douglah aroma is quite perceivable (i think it had a peak just before cooling down, really nice).
I really liked that dough and was faily executed. It's different than normal wheat but not worse.
Also i've found on my nearest market some farro (hulled wheat) quite inexpensive (still it costs twice than regular flour) so i must try again.
I used emmer wheat, 500g, (italian type of hulled wheat that was the base of roman legions food) mixed with whole wheat, 200g, just because i needed to reach 700g flour. With 600g water (85% hydro), a bit of evo, salt and yeast as needed, 21hours of frigde + 3 outside.
I saw that flour used by some really highly skilled guys, at least spelt. Bonci too uses it, maybe someone of you has heard of him. It should be more digestible, have less fat and satiate more.
Margherita, half with anchovies:
The day i'll have cavities like that in all pizza i'll be happy.
That one with tomato, garlic, scallots, oregano, douglah flakes. Evo after cooking:
That is better cold and seems that douglah aroma is quite perceivable (i think it had a peak just before cooling down, really nice).
I really liked that dough and was faily executed. It's different than normal wheat but not worse.
Also i've found on my nearest market some farro (hulled wheat) quite inexpensive (still it costs twice than regular flour) so i must try again.
Looks really tasty, Essegi ...
Looking good ...
It does look good.
I noticed but kept quiet!!!
LOL!
LOL!