is it just me or did white ones all taste the same...?? with a tart artificial-peachy flavor??
That could be case. I'll try again with fresh noodles and see if I get better results. Thanks!
Luling City Market in Luling, TX
Ok, so I did a little experiment today with my two remaining rounds of dough. I topped both with a simple tomato sauce and grated mozz only to keep them comparable. The first I went with a pizza stone and the second I tried baking it on a cookie sheet. The results were definitely surprising (at least to me).
For the first round, I heated my oven to 550 (with pizza stone inside). I made the pizza on my cutting board with flour underneath (ran out of cornmeal, I know flour probably isn't ideal :/). The transfer was a little shaky, but I managed to get the pizza on the stone without losing any fingers. 5 minutes at 550, 2 minutes broil (2nd rack from top), 3 minutes rest time with pizza IN oven, but oven turned off (temperature was probably still around 450 at least). I was pretty pleased with this pizza. The spotting could have been more intense but I didn't want to risk having too dry of a pizza.
For the second round, I heated my oven again to 550. I made this pizza on my dark-coated rimmed cookie sheet (had to go with a long oval pizza). Simply stuck the whole sheet w/pizza in once my oven was ready and let it bake for 7 minutes at 550. Then I turned off the oven and let it sit again for 3 minutes. I like this pizza better than the first. The crust was very crispy and chewy and more browned than the first pizza.
So... will I be using my pizza stone anymore in the future? Maybe. I'll probably try this experiment again sometime.
Also, I have pictures, but they're on my phone (the lens of which is probably dirty and greasy). But I'll send one to My Pie Monday anyway!
i've been putting it on the 3rd rack from the top. i think i'm going to move it up to the top rack today and try a combo of 550 and broil for no more than 10 minutes (probably less). will let everyone know how that turns out.
@Adam Kuban: i have an electric coil. does that make for non-even spotting on my pizza? as of right now, i'd be happy with any spotting before the pizza gets too dry.
@salpico: really?? i'm definitely going to have to try this one. cause stones are mostly used for drawing out moisture and my problem has been dry, not moist pizza, so it would make sense to try it without a stone. how long do you bake it for at 550?
@KimmieD: the cutting board idea with cornmeal sounds like it should do the trick. i'll give it a shot on my next pie. and i HAVE been preheating my stone (although i've been tempted not to because it would be so easy). but don't worry, i won't do that, i don't think i've ever heard of a pizza coming out fine with a non-preheated stone.
@jamesws: yeah, i'm seriously thinking about investing in some science lab-grade elbow length hot hands.
As someone who just moved from Texas to Erie, PA, I feel like the things that makes Buc-cees stand out are all the homemade jams, preserves, sauces, and candies that they stock their shelves with, not to mention their fresh-made assorted jerky. There are ICEE machines and made-to-order sandwiches and kolaches, but those can probably be found in other places.
@ Texans: has anyone ever been to Prasek's on Highway 59?? I like their kolaches better than Buc-cees kolaches... The bread is soft and fluffy and the jalapeno and cheese kolache is amazing.
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