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Okaru

My Pie Monday: Salami, Kimchi, Bacon Jam, and More!

I forgot to mention that the light yellow slivers on top are strips of freshly peeled ginger added post-bake.

My Pie Monday: Kimchi, Pickled Grapes, Barbecue Chicken, and More!

@yuppicide - I've eaten Indian pickles at restaurants, but never tried making them...
We have a few Indian specialty stores. I may try it.

My Pie Monday: Kimchi, Pickled Grapes, Barbecue Chicken, and More!

@yuppicide,
Wash a bunch of seedless grapes. Cut off 1/8 inch of the stem end. Put 2 peeled garlic cloves, 3-5 whole dry hot peppers, 1 tsp sugar, 1 Tbs. salt and 2-4 Tbs. pickling spice in a quart canning jar. Add grapes. Boil a water-cider vinegar mixture (60-70% vinegar) and pour over. When cool, shake to distribute spices. Fridged, lasts a week or two.

My Pie Monday: Kimchi, Pickled Grapes, Barbecue Chicken, and More!

@crkoller

Awesome crust, great leoparding...

My Pie Monday: Pickled Red Onions, Saucisson Sec, Butternut Squash, and More!

@KungSchu, very little... It's a sourdough with starter, not yeast, so the fermentation is very slow. It doesn't really start rising until 5 or so hours out of the fridge. The 20-30 minutes at the beginning is to allow the yeasts to get going. When I see the first signs of rising or bubbles, it goes into the fridge.

My Pie Monday: Pickled Red Onions, Saucisson Sec, Butternut Squash, and More!

@kungSchu, I let the dough sit at room temp for 20-30 minutes after kneading, then refrigerate for 4-5 days. It comes out the morning of the day it'll get baked to rise at room temp.

My Pie Monday: Manchego, Refried Beans, Kale, and More!

@Adam Kuban - The refried beans were puréed and blended with some cheese before spreading. Then, another layer of cheese was added. The bean texture was perceptible, but not prominent.

The sourdough and peppers did go well...

Seriously Delicious Holiday Giveaway: The Baking Steel

Lion's Mane mushrooms and hot peppers.

My Pie Monday: Smoked Salmon, Ramen Noodles, Romesco, and More!

@Adam Kuban - I got the sourdough starter from King Arthur and have been feeding it every couple of weeks. The dough usually gets made on Tuesday for a Saturday pie in a food processor. I make a very wet mix with bread flour and the starter and let it sit an hour. Then, I add more flour, usually including some whole wheat. Then, depending on the pie, varying amounts of EVOO, salt and sometimes honey or vital wheat gluten. The dough sits in the fridge until pizza day and rises all day at room temp.

My Pie Monday: Smoked Salmon, Ramen Noodles, Romesco, and More!

@kungschu - Nice crust. Which Walmart stovetop oven and how did you mod. It?

Poll: Fresh or Low-Moisture Mozzarella on Your Pizza?

Both, depending on the pie. When I use fresh, I cut it into 1/2 inch chunks, put it on a platter and let it sit at room temperature for a few hours. A lot of the excess whey drains out so the cheese doesn't leak "water" onto the pizza.

My Pie Monday: Semolina Sfincione, Montanara Pizza, Chanterelles, and More!

@TheKaz - It's modified from the "Cook's Illustrated" food processor crust with sourdough starter replacing some of the flour and water and with a longer cold fermentation.

My Pie Monday: Fig and Caper Pizza, Coconut Milk Mozzarella, and More!

In My note to Slice, I noted:
"Eggplant Parmesan Pizza shamelessly copied from the July 11 post: Top This: Eggplant Parmesan Pizza (à la Pitfire Artisan Pizza)"
Can't take credit for a topping combo someone else thought up....

My Pie Monday: 36.7-Second Margherita, Sweet Potato Pizza, and More!

@TxCraig1,
How did you get that temp? Wood fired brick oven?

My Pie Monday: 36.7-Second Margherita, Sweet Potato Pizza, and More!

@derricktung,
I usually make a variation of the "Cook's Illustrated" food processor dough with 00 flour, very little yeast and only a half tsp. of olive oil. I add a half tsp of honey to get the yeast working since the dough ferments a few days in the fridge.
I don't really measure anything, but go by the way it looks. I always hand-knead for a minute or two after processing to get a feel for texture and gluten development.

My Pie Monday: Python Pizza, Beets, Pork Belly, and More!

@dmcavanagh
I just throw a few cups into the food processor bowl with a pinch of salt, 1 Tbs. of honey (helps browning) and 1/2 tsp. of yeast and buzz. Then 1- 1.5 cups tepid water and 1 tsp EVOO and process for a minute. I let the yeast work at room temp. for 20 minutes and refrigerate 2-4 days. Warm for 3-4 hours before shaping and baking.

My Pie Monday: Fiddleheads, BBQ Chicken, Deep Dish, and More!

@derricktung
I thought the walnut pesto was pretty bland. It was rich, but kind of one dimensional. In the fall, I'll try tweaking the recipe to make it a little more interesting.

The Pizza Lab: Combine The KettlePizza and the Baking Steel For The Ultimate Home Pizza Setup

If the two products are combined for an "out of the box" easy setup, I'd pre- order...

My Pie Monday: Smoked Pork Jowl Pie, Spanakopita, Asian Pear Pizza, and More!

@derricktung - most crusts, including today's, are a variation of Cook's Illustrated food processor crusts. Todays are roughly 40% GP and 40% bread flour with a little (10%) whole wheat flour. I add a tablespoon or so of vital wheat gluten, 1/2 tsp dry yeast, 1 tsp honey (for bettter browning) and 1 tbs EVOO for glossiness. The dough is processed for a minute, then hand kneaded and cold fermented for up to a week.

Cape Cod?

Spiritus in Provincetown makes a very respectable pie. You can't park near it, but you can park and walk to it or order ahead and do a drive- by pickup. I think there's a review in the Slice archives.
I'm a vegetarian and for non-pizza lunches, Box Lunch Rollwiches are terrific. The Organic Pocket and Hot Guac are both worth a try.

Quad cooker

Has anyone tried to make a pizza on the Quad cooker? (http://quad-cooker.myshopify.com/). They claim over 900 degrees of grill temp.

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