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Started By
Message
I Made Pizza Last Night
Posted on 9/22/18 at 9:33 am
Posted on 9/22/18 at 9:33 am
I used some quality tomatoes for the first time and it made a great improvement. I used St Stanislaus Alta Cocina pureed and slightly drained. I've already bought some other quality brands like 7/11 and 6-in-1 that I've heard are even better.
5
Posted on 9/22/18 at 9:44 am to Stadium Rat
looks great
Posted on 9/22/18 at 9:48 am to Carson123987
Thanks.
Forgot to mention that I also used Trader Joe's Whole Milk Mozzarella that was top rated by one source. It is restaurant quality for sure.
I'm trying to up my pizza making game since the delivery chains suck so bad now.
Forgot to mention that I also used Trader Joe's Whole Milk Mozzarella that was top rated by one source. It is restaurant quality for sure.
I'm trying to up my pizza making game since the delivery chains suck so bad now.
Posted on 9/22/18 at 9:55 am to Stadium Rat
What did you use a regular oven or pizza oven? Also what temperature did you cook the pizza? How long did it take?
Posted on 9/22/18 at 10:11 am to NOLATiger71
I have a pretty good setup.
I have an oven insert called a Hearthkit that is like a pizza stone on steroids. Here's a pic of one:
I also have an oven that goes up to 550 degrees. So I preheat the oven insert for about an hour to get it super charged. I slide the pizza in an it is cooked in about 4 to 5 minutes.
I also have 2 plastic pizza pans with nibs.
The pizza goes there first to cool a bit, then on a board for cutting, then back on the plastic pan so it doesn't get soggy.
I have 2 wooden peels for prep and insertion and 1 aluminum peel for taking the pizzas out.
I have an oven insert called a Hearthkit that is like a pizza stone on steroids. Here's a pic of one:
I also have an oven that goes up to 550 degrees. So I preheat the oven insert for about an hour to get it super charged. I slide the pizza in an it is cooked in about 4 to 5 minutes.
I also have 2 plastic pizza pans with nibs.
The pizza goes there first to cool a bit, then on a board for cutting, then back on the plastic pan so it doesn't get soggy.
I have 2 wooden peels for prep and insertion and 1 aluminum peel for taking the pizzas out.
This post was edited on 9/22/18 at 10:18 am
Posted on 9/22/18 at 10:42 am to Stadium Rat
This is one I made with a cauliflower crust the other day. Not bad for a quick toss together.
Posted on 9/22/18 at 10:49 am to Martini
Looks good. How is the cauliflower crust?
Posted on 9/22/18 at 10:54 am to Stadium Rat
My only criticism of the pepperoni pizza is that the cheese doesn't go far enough to the crust. I'm from wisconsin, i need cheese everywhere.
Posted on 9/22/18 at 10:59 am to Stadium Rat
Good. It’s a work in progress. One package of cauliflower rice, cooked, cooled and somewhat drained, about a cup of shredded mozzarella, cup grated Romano, Italian seasoning and one egg. Mix well put on parchment and spread thin. Bake at about 350-400 for about 20 minutes, flip and bake a few more until kind of brown.
Then remove, add your toppings and bake again until you like it. It works best if it is thin I’ve found. I had some pepperoni and a good fresh tomato for that one. I just use crushed tomato with a bit of dried oregano for my sauce. A bit of salt and pepper. Pretty basic.
Tough crowd today. I’ll put it on the green egg next time.
Then remove, add your toppings and bake again until you like it. It works best if it is thin I’ve found. I had some pepperoni and a good fresh tomato for that one. I just use crushed tomato with a bit of dried oregano for my sauce. A bit of salt and pepper. Pretty basic.
Tough crowd today. I’ll put it on the green egg next time.
This post was edited on 9/22/18 at 11:01 am
Posted on 9/22/18 at 11:05 am to Martini
I like it also, I have to work to dry out the cauliflower
I picked up some cauliflower boudin earlier this week in Plaquemine and it was great.
My next try will be cauliflower jambalaya
I picked up some cauliflower boudin earlier this week in Plaquemine and it was great.
My next try will be cauliflower jambalaya
Posted on 9/22/18 at 11:18 am to djangochained
Ronnie’s has cauliflower boudin and I like it too. If you use the rice, wring it out in a rag.
Posted on 9/22/18 at 11:21 am to Stadium Rat
I rarely use pepperoni on my pizza because of the oil slick it creates. I've read that you can microwave it for 10s or so on paper towels to get rid of some of the grease, but I've honestly never tried it. Also, based on the bubbling pattern in the cheese, I'm assuming you used pre shredded? Because of the drying/anti clumping agents generally used, I'm not crazy about the texture it creates. Try taking a whole ball of mozz, cutting it into small chunks, and placing it around the pizza. If you find it's not cooking quickly enough, take it out of the fridge a bit earlier to let it warm a bit (but cut it immediately, as I find it's easier to cut cleanly when cold. Tends to want to tear when warmed a little).
This post was edited on 9/22/18 at 11:25 am
Posted on 9/22/18 at 11:30 am to Joshjrn
Pizza looks good, Rat.
You can definitely partially cook pepperoni in the microwave. It cooks very quickly. You might want to lower the power and experiment. Sometimes, when I have pepperoni which needs to be used, I make "pepperoni chips" in the microwave. They're delicious little treats.
quote:
've read that you can microwave it for 10s or so on paper towels to get rid of some of the grease, but I've honestly never tried it
You can definitely partially cook pepperoni in the microwave. It cooks very quickly. You might want to lower the power and experiment. Sometimes, when I have pepperoni which needs to be used, I make "pepperoni chips" in the microwave. They're delicious little treats.
Posted on 9/22/18 at 11:38 am to Stadium Rat
What type of flour did you use?
Posted on 9/22/18 at 11:48 am to Gris Gris
I’ve made pizza a couple times on my Kamado Joe. Definitely the way to go. Really like making my own dough and experimenting with different toppings. I use the 00 flour for the dough.
Thanks to this thread, I’ll make a pizza tomorrow.
Thanks to this thread, I’ll make a pizza tomorrow.
This post was edited on 9/22/18 at 11:50 am
Posted on 9/22/18 at 11:54 am to Joshjrn
quote:I shredded the mozz myself. It was at room temp, but I got it shredded .
based on the bubbling pattern in the cheese, I'm assuming you used pre shredded? Because of the drying/anti clumping agents generally used, I'm not crazy about the texture it creates. Try taking a whole ball of mozz, cutting it into small chunks, and placing it around the pizza. If you find it's not cooking quickly enough, take it out of the fridge a bit earlier to let it warm a bit (but cut it immediately, as I find it's easier to cut cleanly when cold. Tends to want to tear when warmed a little).
The reason for the bubbling pattern is because of all the heat coming from the stone. It's cooking from the bottom, and fast. You can see the sauce boiling.
quote:I used the hi-gluten floor I posted about previously. If you can get some of it, it is definitely worth using.
What type of flour did you use?
This post was edited on 9/22/18 at 11:58 am
Posted on 9/22/18 at 11:56 am to Stadium Rat
quote:
I have a pretty good setup.
I have an oven insert called a Hearthkit that is like a pizza stone on steroids. Here's a pic of one:
I also have an oven that goes up to 550 degrees. So I preheat the oven insert for about an hour to get it super charged. I slide the pizza in an it is cooked in about 4 to 5 minutes.
I also have 2 plastic pizza pans with nibs.
The pizza goes there first to cool a bit, then on a board for cutting, then back on the plastic pan so it doesn't get soggy.
I have 2 wooden peels for prep and insertion and 1 aluminum peel for taking the pizzas out.
Dude...chill...it's homemade pizza...
Posted on 9/22/18 at 12:03 pm to Pectus
quote:
Dude...chill...it's homemade pizza...
Uh huh, and?
Posted on 9/22/18 at 12:05 pm to Stadium Rat
quote:
I shredded the mozz myself. It was at room temp, but I got it shredded .
The reason for the bubbling pattern is because of all the heat coming from the stone. It's cooking from the bottom, and fast. You can see the sauce boiling.
The cheese looks a little more cooked than I like, but it could just be the pepperoni oil. Anyway, try cutting it into chunks instead of shredding. I find it's hard to dial in shredded cheese because it cooks so damned fast compared to the rest of the pizza, even with a blistering hot stone.
This post was edited on 9/22/18 at 12:10 pm
Posted on 9/22/18 at 12:06 pm to Pectus
quote:You should taste it. It's probably as good a pizza as you've ever had.
Dude...chill...it's homemade pizza...
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