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Posted on 8/24/15 at 8:29 pm to BatonRougeBuckeye
Made pizzas with a baking steel last two nights. One of my favorite things to cook at home
Posted on 8/24/15 at 9:18 pm to Martini
quote:
We made some the other night. One was creme fraiche, smoked salmon, red onion and caviar. One was bechamel, bacon and cracked guinea eggs. ( picked up a few from a friends farm) one was red onion, fresh mozzarella, chopped rosemary, Chopped pistachios and pecorino Romano then drizzled with olive oil.
I like the way you roll.
Posted on 8/24/15 at 9:19 pm to BigErn
Use a wood peel to put it on and a metal one to take it off. A lot of people I know claim the Super Peel makes it easy to transfer the dough, but I've never used one.
Posted on 8/24/15 at 9:21 pm to BlackenedOut
Was wondering when BO would show up to preach baking steel in oven for the best pizza. Two nights in a row?
Posted on 8/24/15 at 9:41 pm to Martini
quote:
I use a green egg stone and cook on either my green egg or my gas.
Anyone use a cast iron pan instead of a pizza stone? Not a deep dish just a normal size one? I shattered my pizza stone when my egg got up to about 850 degrees.
Posted on 8/24/15 at 10:08 pm to hawgfaninc
Pizza is my favorite and would love to make my own, I just wish I could fit it in my diet
Posted on 8/24/15 at 11:48 pm to BigPerm30
quote:
quote:
Anyone use a cast iron pan instead of a pizza stone? Not a deep dish just a normal size one? I shattered my pizza stone when my egg got up to about 850 degrees.
I've done it as I also broke my pizza stone. The cast iron works well.
Posted on 8/25/15 at 12:06 am to BatonRougeBuckeye
Nothing beats a homemade Chef Boyardee pizza topped with extra sauce and artichoke hearts. 
Posted on 8/25/15 at 12:25 am to BatonRougeBuckeye
I use Lahey's dough recipe and the pizza baking steel.
Posted on 8/25/15 at 1:18 am to BigErn
quote:
So what am I doing wrong with getting the pizza off the peel? I keep using flour, and by the last pizza there is a ton of flour on the bottom it
You may just be using too much flour on the peel. Try using less Know your plan before you throw it on the peel, top the pizza in 5 mins or less, lift up an edge of the pizza and blow under it before you drop it on the stone/into the oven.
Posted on 8/25/15 at 2:16 am to WaltTeevens
Tried grilling a pizza on a stone for the first time about 2 weeks ago. Did not come out that well, I did use an already made crust though. Definitely making my own next time.
Posted on 8/25/15 at 6:41 am to NOFOX
Truth. Made a double batch of dough and wife was out of town. Kids wanted pizza.
Lahey dough is the jam.
Lahey dough is the jam.
Posted on 8/25/15 at 6:54 am to BigErn
Ready for my dick punch. What exactly is a pain in the arse about putting down a metal ring on your grill and making a fire?
Posted on 8/25/15 at 6:58 am to RaginCajunz
Posted on 8/25/15 at 8:41 am to BatonRougeBuckeye
Most grocery stores carry it, look for "Bert's Grains" usually by the healthy stuff. It comes in smaller bags but they usually have it. Since I started looking I found that everyone but Walmart around here seems to carry it.
Posted on 8/25/15 at 8:54 am to Napoleon
It's mostly cheating, but I buy the dough ball packs at Sam's Club in their restaurant area. I have tried for years to get a decent homemade dough recipe and I've never been able to get it just right, so their dough balls (I think you get 20 of them for $18 or something like that) get the job done. I'm not sure exactly what they use them for, because the crust comes out quite a bit different from what they use for their pizza by the slice.
Sauce:
The sauce is what they use at our local pizzeria Shakespeare's, which is pretty much an institution at Mizzou.
And this for the pan:
Lodge 14" Cast Iron Pizza Pan
To keep my oven from heating the pan for an hour at 550 degrees I put this guy on the stove top for a few minutes on full blast after my oven has come up to temp...it gets heated up in a hurry. A peel with cornmeal gets the pizza onto the stone without any issues.
For deep dish, I have a 15" cast-iron skillet that I use, rubbed down with butter. I usually do an alfredo sauce with chicken, artichokes, bacon and spinach with heaps of garlic on that one.
Sauce:
The sauce is what they use at our local pizzeria Shakespeare's, which is pretty much an institution at Mizzou.
And this for the pan:
Lodge 14" Cast Iron Pizza Pan
To keep my oven from heating the pan for an hour at 550 degrees I put this guy on the stove top for a few minutes on full blast after my oven has come up to temp...it gets heated up in a hurry. A peel with cornmeal gets the pizza onto the stone without any issues.
For deep dish, I have a 15" cast-iron skillet that I use, rubbed down with butter. I usually do an alfredo sauce with chicken, artichokes, bacon and spinach with heaps of garlic on that one.
Posted on 8/25/15 at 9:19 am to BlackenedOut
Lahey dough is my go-to, though I do make NY style crust w/high gluten flour a few times a year. Generally do Lahey crust on a baking steel (oven to heat, then broiler to cook)....except I just do these in cooler weather.
But I'm (once again) tempted to buy an outdoor pizza oven. Forno Bravo now has a stainless steel wood burning oven on a cart; it looks cool & apparently heats up in 15-20 minutes. See it here: LINK
It's still three times the price of a Kettle Pizza setup w/baking steel & a new Weber kettle.
Tarte flambee (onions, bacon, creme fraiche) with an egg on top for breakfast is pizza heaven, to me.
But I'm (once again) tempted to buy an outdoor pizza oven. Forno Bravo now has a stainless steel wood burning oven on a cart; it looks cool & apparently heats up in 15-20 minutes. See it here: LINK
It's still three times the price of a Kettle Pizza setup w/baking steel & a new Weber kettle.
Tarte flambee (onions, bacon, creme fraiche) with an egg on top for breakfast is pizza heaven, to me.
Posted on 8/25/15 at 9:26 am to hungryone
Yeah I am getting really close to pulling the trigger on an outdoor wood burning oven. Father in law came by the other day with a brochure for all the parts of a modular brick oven. He is supposed to be running down a price and we can install it mainly ourselves.
The two batches of Lahey dough I did this past weekend, I added some honey and extra yeast to one of them. Dough came out more breadlike, more like Ancora's dough than normal. Good little change of pace.
The two batches of Lahey dough I did this past weekend, I added some honey and extra yeast to one of them. Dough came out more breadlike, more like Ancora's dough than normal. Good little change of pace.
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