10 minutes at 550° on a stone?So, I just made my finest pizzas at home to date. The dough recipe is spot on (I have been using it for a year now).
The Last Pizza Dough I'll Ever Need
Get The Last Pizza Dough I'll Ever Need Recipe from Food Networkwww.foodnetwork.com
The only reason that I mention it is that Hormel (yeah, corporate) came out with cup and char pepperoni. It was really good.
sorry we ate too fast for pics.
Hot sausage, cup pepperoni, ricotta, mozzarella, and basil...
Yea when I'm dealing with homemade dough it's 5-7 minutes depending on amount of toppingsI only use that recipe for the dough, fuck the actual pizza.
but my oven does only go to 550. Usually around 7 minutes?
i have no idea, I cook it ‘until it is done’
Is that a flat-bottom wok? Since the new range is induction, I'm going to need to replace my old wok with a flat-bottomed version... and looking for suggestions.<snip>
If you have leftover lamb and sauce, the pasta is a simple as sauteeing a pile of greens with a little garlic, adding lamb to heat and crisp up, then tossing with pasta, the sauce, and some hard cheese like parm. And yes that's a wok.
Holy shit - I'm gonna have to be real careful until I figure out how to use this induction shit. Put my cast iron on the burner and turned it on Hi and that damn pan was sizzling drops of water in about 30 seconds.
Get thee an induction range. Holy shit - it's fucking magic.I fucking despise how long my glass top oven takes to do anything.
Gas would be nice, probably not the best idea here next to a major fault zone but my neighbors house that is 10 feet away from mine has gas, figure I'll get 'sploded one way or another.Get thee an induction range. Holy shit - it's fucking magic.
Do it. How do you heat your home?Gas would be nice, probably not the best idea here next to a major fault zone but my neighbors house that is 10 feet away from mine has gas, figure I'll get 'sploded one way or another.
Design a seismic cutoff valve.Gas would be nice, probably not the best idea here next to a major fault zone but my neighbors house that is 10 feet away from mine has gas, figure I'll get 'sploded one way or another.
Oh my. Thats the goods...Slow roasted lamb shanks on Friday, pasta with leftover lamb and kale on Sunday.
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I have a glass top one too. Its heats up pretty fast, but doesn't seem to transfer that heat quickly to whatever is on the burner.I fucking despise how long my glass top oven takes to do anything.
Yeah, It heats up quickly, the pan does not. If I need to boil anything I use my electric teapot to get the water up to temperature first.I have a glass top one too. Its heats up pretty fast, but doesn't seem to transfer that heat quickly to whatever is on the burner.
And its takes a super long time to cool down.
And heaven forbid a drop of food or water spills on it when on, either the fire alarm is going off or that stuff is getting caked on permanently.
I’m baking my first sourdough tomorrow.
I feel like a blushing bride...
Raw tomatoes are an abomination on pizza, too. Too much water content.
^^^And when someone says fish doesn't go with cheese, remind them about the glories of a bagel with smoked salmon and cream cheese.
for all the bashing of fast food in the I&O thread, I'd crush two of those with fries right now.