[canadmos]

Been working on my pizza game. This was damn near perfect. Nice browning on the bottom of the crust. Perfect crispy to chewy ratio. Seems like the dough is actually better after being frozen, perhaps more time for hydration is in order. May want to raise the pizza stone in the oven a little bit for better browning on the top.

View attachment 194947

I got a pizza stone recently and have been playing around with it.

We set the oven to 500f and once warmed up and whatnot, the pizza goes on the stone, which is on a rack near the bottom. The girlfriend turns the broiler on at this time and cooks the pizza 98% of the way, then for the last minute or two it gets moved to the rack in the highest setting. Seems to get a good crisp on top that way.

I do it the same, though I keep the oven on 500f when I slide the pizza in, for a few minutes. Then after turn the broiler on..

 

[Westy]

I got a pizza stone recently and have been playing around with it.

We set the oven to 500f and once warmed up and whatnot, the pizza goes on the stone, which is on a rack near the bottom. The girlfriend turns the broiler on at this time and cooks the pizza 98% of the way, then for the last minute or two it gets moved to the rack in the highest setting. Seems to get a good crisp on top that way.

I do it the same, though I keep the oven on 500f when I slide the pizza in, for a few minutes. Then after turn the broiler on..

I tried a pizza stone, it sucked. A light colored insulator isn't exactly the best thing to cook something quickly. And at least the one I had was a nightmare to clean if any toppings dropped onto it. Got a PizzaRhino cast iron dealio and it works much much better and is a breeze to clean.

 

[johnbryanpeters]

I tried a pizza stone, it sucked. A light colored insulator isn't exactly the best thing to cook something quickly. And at least the one I had was a nightmare to clean if any toppings dropped onto it. Got a PizzaRhino cast iron dealio and it works much much better and is a breeze to clean.

Wull, the idea is thermal mass, and cleaning ain't much of an issue at that temp.

 

[Westy]

Wull, the idea is thermal mass, and cleaning ain't much of an issue at that temp.

I guess the intensive scrubbing and swearing necessary to remove burnt cheese on a ceramic plate was just an illusion. I question what I assume is the entirety of my life experiences. I will just rely on you to inform me of my reality.

 

[canadmos]

I just get stoned and let the oven keep cooking the cheese until it turns into a delicate fine powder. Problem seems to solve itself.

I will post up if the oven turns my house into a pile of charred timber.

 

[jdcamb]

I just go to Pontillos. They usually have a coupon. For the cash I would pay for the ingredients, time and struggle to assemble them to my liking. I can buy a delicious pie for $20. Comes in a box which is very convenient to save it in. No potential risk of a fire is also a plus.

 

[eric strt6]

I tried a pizza stone, it sucked. A light colored insulator isn't exactly the best thing to cook something quickly. And at least the one I had was a nightmare to clean if any toppings dropped onto it. Got a PizzaRhino cast iron dealio and it works much much better and is a breeze to clean.

you just let it cool and use a scraper to get the spillage off. Secret to a pizza stone is that you yu have to let the stone reach the oven temperature which is at least 30 minutes after the oven reaches the programmed temp.

 

[rideit]

True, or longer. (I turn my oven on ah hour early to get the stone to a real 550, not just the surface temp.
I rarely, rarely ever have to actually clean the stone. I'm super careful not to let cheese or sauce drip on it, but 10 minutes at 550 usually evaporates it. They work better when ugly and seasoned, like a cast iron pan.

 

[Westy]

True, or longer. (I turn my oven on ah hour early to get the stone to a real 550, not just the surface temp.
I rarely, rarely ever have to actually clean the stone. I'm super careful not to let cheese or sauce drip on it, but 10 minutes at 550 usually evaporates it. They work better when ugly and seasoned, like a cast iron pan.

Know what works better? Actual cast iron.

 

[johnbryanpeters]

Know what works better? Actual cast iron.

Phillistine...

 

[rideit]

So according to Lodge, cast iron shouldn't generally be used over 400 degrees. (I'm not sure why).

 

[SkaredShtles]

I'm going to eventually get an oven steel...

 

[sunringlerider]

 

[Westy]

So according to Lodge, cast iron shouldn't generally be used over 400 degrees. (I'm not sure why).

Lodge pans are actually pretty thin, possible that expansion/contraction could cause them to crack.

 

[Westy]

Made another pie. For my little oven at max temp, the steel and convection on high seems to do the trick. A thin crust can be done in less than 5 minutes. Would be nice if I could get it hotter. Toast mode is time based and seems to have no temp control, just full tilt so may try that, at least to get the temp up.

 

[rideit]

Made another pie.

I know it’s the wrong kind, but I still bet Babs could just run right over and eat it while it’s still warm.














(slow pitch)

 

[Westy]

I know it’s the wrong kind, but I still bet Babs could just run right over and eat it while it’s still warm.














(slow pitch)

He'd be pretty hungry if ha ran all the way over here.

 

[rideit]

That’s part of the…uhhh….yeah, so,carryon…

 

[scrublover]

Japanese BBQ pork loin. Shishitos roasted with onion, S&P, EVOO. Baby French Breakfast radish, broccoli stem.

Yum!

 

[Montana rider]

If it's going to be THAT kind of party I'm going to stick my dick in the mashed potatoes warm molten cheddar burger pockets...

 

[eric strt6]

 

[rideit]

Grilled elk ribeye curry, Indian, in coconut milk.
Dee-lish.

You can see the pride in the plating.

 

[scrublover]

Lamb tacos and masala fries from a halal cart.

 

[eric strt6]

 

[sunringlerider]

‘‘twas decent. Tried something different today. Used my offset smoker an used only wood. Maple was the choice today. Would do again.

 

[scrublover]

 

[SkaredShtles]

I'm currently eating Greek yogurt that expired in September 2022.

 

[rideit]

What’s the worst that could happen?

 

[Westy]

What’s the worst that could happen?

 

[SkaredShtles]

No ill effects. I had more today.

 

[boogenman]

I tried a new flour for pizza dough. Two thumbs up. I have never felt such silky dough in my hands. mixed in some sourdough starter(1/4 cup) , some salt, garlic powder, yeast and water. came out thin and chewy. I will do this again .

View attachment 194594View attachment 194595

I have used that flour, I get the same silky dough with any '00' flour.

 

[boogenman]

I'm going to eventually get an oven steel...

Those do look like a good option. I use a Ooni for pizza but would like an oven steel now that I am starting to bake more breads.

 

[SkaredShtles]

Those do look like a good option. I use a Ooni for pizza but would like an oven steel now that I am starting to bake more breads.

Yep - I'm currently using an upside-down sheet cake pan. It works, but is less than ideal for bread.

 

[boogenman]

Fathers Day beef

 

[SkaredShtles]

Mmmm... strip steak.

 

[canadmos]

I prefer a ribeye, but that looks stellar.

And from boogenman's previous posts, I'm sure there are some goods on other grills there

 

[eric strt6]

 

[SkaredShtles]

Got DAMN that looks tasty.

 

[eric strt6]

 

[eric strt6]

so good