mostly retired, Italian-American disabled veteran who lives for good food and wine
Add it to your white laundry for a lovely new pinkish look
All the Pizza Hut posts are only slightly less appealing than the never ending pop up ads. Frigging sick of both.
A super aged provolone because I'm as sharp as a razor blade
I like feral pig.....any dead one is a good one!
Liking that white pie too.
We say "Co-cola" instead of soda, pop, crush, or Coke.
Since you will be in Dover, go about 4 miles east to Leipsec for crabs at Sambo's Tavern. Been there a long times, loads of character and great food!
@Mr Nick: couldn't agree more that guanciale must not be crisp. However, if you need to substitute pancetta or bacon, I think it's more appealing if lightly crisp. Pancetta never seems to develop that silliness that guanciale does.
@myperfectpizza: I'll defer to TXCraig re sourdough, I don't bake it, but you definitely need a bench rise whatever dough you use. 2 hrs is typically what it takes to get to room temp. I flour an area on marble, unwrap the dough balls, lightly dust with flour and cover with a damp bakers cloth. Keeps everything warm and moist until I am ready to work with it.
@myperfectpizza: I often freeze dough. Only changes I make are to increase yeast by 50% and double wrap the balls in clear wrap, then tuck into zip locks. ( should mention I only use tipo 00, normally Caputo, and Saf T yeast). Results are the same as for refrigerated dough, as long as I move the dough to the refrigerator 24 hrs before bake. 2 hr bench rise and ready to go, same as normal.
Good stuff .......and the first time I found anything scientific to be humorous.
Raw tomatoes (hard for an Italian to explain), salmon and oysters
@Ryan M...amen, thanks for saying what many are thinking.
To all pizza baking device sellers: keep it simple, make sure it's safe, that it works without add-ons or modifications by the user, and keep the price under $300. Otherwise you don't have a viable business. If you think you have a winner, get it tested on Slice. I'll pony up the day SE says it meets these criteria.
Even more envious of you /)$&?:!!! SE's !!!!! Think the photo of the pan roasted striped must be scratch and sniff.......you guys are killing me!!
MPO: will all due respect, if yours is capable of producing great results, I would think you would welcome any test against competing methods. A report of real world testing based on sound methods that highlights the benefits, and any shortcomings, is really very helpful. There are lots of methods and devices out there. Most work fine, but some are a better fit for some users based on size, capabilities, price and a host of other factors.
Gimme 2 slices of Jimmy G's, 2 slices of MPO's and I'll stretch to stuff in one of AK's soupy bar pie....stuffed.
Enjoy all these reviews and comments. I too would like to see reviews of 2 stones ans MPO on gas grill. Maybe head to head.
Fantastic effort and well deserved by the troops. Wasn't going to say anything but......sent this item into Slice a week ago suggesting it was worthy pizza news to be shared with all. Guess SE thinks recycled You Tube videos crap was more important. A least for Memorial Day you would think this deserved top billing. Sad, very sad.
@paulcline: kudos for campfire pizza and thanks for mentioning Trap Pond.....haven't been there for many, many years but fine memories of the park.
Since you' re tight buds with David, maybe you can put the arm on him for enough cash to enable ridding SE of the tiresome pop up ads which continue to torture those of us who prefer to use tablets or smartphones. If that fails, how about about an opt outs option for an annual fee?
@coachclay- love ramps and the simplicity of your pie Hope that thing tasted as good as it looks!
Big pot of Sunday gravy simmering on the cooktop......about the 3rd hour I would be making your exclamation about every 30 seconds.
Think it will be a good match, but even better if you add a salty, fatty topping like prosciutto. Even tiny lardons will make a big difference.
Another example where "less is more".
Looks great. Have to give this a try
I keep reading about how great Spam is - I think not. Nor do I enjoy sousemeat or head cheese. But there is one kind of pork in loaf form that cannot be beat: scrapple! I'll have mine crispy brown cooked slow in a cast iron skillet. By itself, with eggs and hash browns, in a sandwich and fantastic with homemade salsa on top. How do you like your scrapple?
I need to make a pesto but must leave out pine nuts, or any other nuts or seeds. In order to have some nut flavor, I was thinking of increasing the parmigiana then reducing the salt in the pasta water to balance. Anyone have any different ideas or experience? Thanks
Know there has to be all kinds of interesting things going on in the world of pizza, so what happened to "This Week In Pizza" ????
It's Tuesday and I'm going into serious withdrawal without seeing some great pizza. What happened to My Pie Monday?
Going to try a modified gas grill hack today. Plan to put my 5/8 in Cord. stone down on the grates. The warming rack of my Weber Q320 is just wide enough to span the stone and should hold my Emile Henry stone about 3 inches above. Do I need be concerned about closing off the sides and back (there is little room)? Wondering if just having the top stone will produce some faster, and better tasting, results?
Had a few owners of the Big Green Egg tell me that it is as good as a wood fired oven for cooking pizza and baking bread, it's just smaller. What has your experience been? If you couldn't have an WFO, would you buy one? What size?
My dough is proofing in the fridge and I want to make some pies tomorrow. On one I would like to use the 1/2 ounce of dried porcini mushrooms leftover from tonight's dinner. What one other topping would go best with the porcini?
I grew up eating "tomato pie" but cannot locate a recipe to make it anywhere. This was made at most Italian bakeries on sheet pans and cut into squares. Different than pizza or "sicilian pizza", the crust is thick but soft, and it typically was topped only by a thick layer of paste-like tomato sauce with herbs: sometimes a few anchovies were added. Thanks for any help.
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I have one, and it's a good cheap method for home pizza but I much prefer using my steel. The Lodge gets used for other stuff though like baking biscuits, heating tortillas.