Father, fisherman, baker, pizza maker. I like a good meal, a good laugh and a couple of good drinks.
Jeff, along with Pete Taylor and some others has done much to advance the knowledge of pizzamaking for the guy at home. If you really want an education, grab a snack and a tall drink and look this over http://www.pizzamaking.com/forum/index.php/topic,1053.msg9354.html#msg9354
I always thought there were hundreds of migrant pizzaioli busy at there work counter making each and every one with love by the work of human hands! :-)
I go with Mary Risley's advice, "just put the fuckin' turkey in the oven" it's not gonna be great anyway, they all taste like cardboard!
just sauce and cheese, I'm not a seasonal toppings fan.
"NO" to anything involving marriage or Pizza Hut!
Nice looking pies everyone, I'll hae to get back in the pack as soon as fishing season is over.
@Cookie 308, all the stretch and folds and the lower hydration of your dough probably contributed to it being tough to handle. Stretch and folds are really more a technique for higher hydration doughs. Hope that helps!
if you really want pizza dough without sauce, make a calzone, it's light years better then white pie.
Isn't Pete Taylor still at Wood Fired?
not "poke", "pilfer"!
@JEL, don't you have an Italian import store nearby? They usually have a good assortment of cheeses, but don't expect them to be cheap!
@Okaru, I love the deep brown color of your crust, I much prefer that over charring, what was your workflow with the 00 flour?
You think? It's Monday afternoon, and since last weeks MPM there have been three posts, an advertisment for Pizza Hut crapbreads, a Pizza Obsessive and the Breville countertop pizza cooker!
only a matter of time before we see the "George Foreman" Pizza Grilling Gadget!
wow, tough crowd here today!
does Pizza Hut pay for advertising space on SLICE?
depends on what kind of pizza you're making and how much effort you want to put into your bake.For some styles of pizza, steel is great, for other styles, not so much.Do some research, there isn't one simple answer. Stones are still great vehicles for cooking pizza on, don't wish for a good one to crack!
Unfortunately, my father never made pizza. But, he did bring home some of the most awesome tasting pizzas I ever ate from a place in downtown Albany, NY which sparked my love of pizza.
Calzones are not folded over pizzas, a calzone should not have sauce inside of it, it creates too much steam during cooking, the sauce can be spooned in after cooking or served on the side. I've seen calzone both baked and fried, I prefer baked.
Grilled, gluten free and an awful looking pizza, doesn't do anything for me.
Keep it simple, there are two driving factors to fermentation, time and temperature. Since you don't have much time, you have to up the temperature. Mix your dough with the warmest water the yeast can withstand, use sufficient yeast for the amount of flour you are using, and proof in a warm environment. Sweeteners are another option, they will speed the action and hopefully give your finished crust some color.
Some real good pizza porn on the first show. and these guys let the pizza be the "stars".
Things change in life and that's a good thing, best of luck Carey!
Maybe they got the recipe from the PioneerWomen! :-)
@Tscarborough, I love finding those hidden 17 day old (or older) doughs in the back of the fridge, they make amazing pies!