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re: I Made Pizza Last Night
Posted on 9/22/18 at 2:04 pm to Stadium Rat
Posted on 9/22/18 at 2:04 pm to Stadium Rat
Who’s the winner who went through and downvoted literally every post on this thread? 
1
Posted on 9/22/18 at 3:39 pm to Joshjrn
quote:
Who’s the winner who went through and downvoted literally every post on this thread?
Well mine just got scewered and I was kind of hip with my low carb concoction.
Posted on 9/22/18 at 5:29 pm to Martini
quote:
Well mine just got scewered and I was kind of hip with my low carb concoction.
I would be reticent to call that a pizza, but it looks sexy, regardless. I’m a sucker for eggs on top of dishes
Posted on 9/22/18 at 6:35 pm to Stadium Rat
I too love to make my own pizzas and they are a hit with the wife and I, and when her kids are around they like them too.
I make my own crust and pizza sauce, then it's just a matter of toppings as far as vegetables, meats and cheeses.
I have a couple stones that will accommodate a pizza about 16 inches across and all my pizzas are thin crust ones. I'll preheat the oven to 425 and it takes about 15 minutes until they are done.
It really helps to have a good pizza peel to slide the pizza in and out of the oven. Mine is made of wood and it is tapered at the ends to get under the pizza once it is finished.
Now I'm hungry. By the way OP, great looking pizzas you have there.
I make my own crust and pizza sauce, then it's just a matter of toppings as far as vegetables, meats and cheeses.
I have a couple stones that will accommodate a pizza about 16 inches across and all my pizzas are thin crust ones. I'll preheat the oven to 425 and it takes about 15 minutes until they are done.
It really helps to have a good pizza peel to slide the pizza in and out of the oven. Mine is made of wood and it is tapered at the ends to get under the pizza once it is finished.
Now I'm hungry. By the way OP, great looking pizzas you have there.
Posted on 9/22/18 at 6:43 pm to Stadium Rat
Looks good, Rat. Where’d you get the fancy tomatoes? Internet?
I’m waiting for the weather to cool before I get back into pizza.
I’m waiting for the weather to cool before I get back into pizza.
Posted on 9/22/18 at 8:35 pm to gumbo2176
quote:
It really helps to have a good pizza peel to slide the pizza in and out of the oven. Mine is made of wood and it is tapered at the ends to get under the pizza once it is finished.
I use a peel to get it on the stone, but I find by far the easiest way to get it out is by holding a pizza pan just next to the stone, grabbing the crust with a pair of tongs, and simply pulling the pizza onto the pan. Silly easy.
Posted on 9/23/18 at 9:19 am to hungryone
quote:Amazon has all the good ones. Some really expensive, some not so bad.
Where’d you get the fancy tomatoes? Internet?
Take a look on PizzaMaking.com. They tell all about great pizza.
Posted on 9/23/18 at 10:40 am to Stadium Rat
Shucks, I was hoping for a local source of better canned tomatoes.
Pizzamaking.com rocks; that’s where I found the old Varasano’s spreadsheet for making high hydration pizza dough years ago that started me on my pizza obsession. It has some serious obsessives who post regularly.
Pizzamaking.com rocks; that’s where I found the old Varasano’s spreadsheet for making high hydration pizza dough years ago that started me on my pizza obsession. It has some serious obsessives who post regularly.
Posted on 9/23/18 at 1:14 pm to hungryone
I never looked at the canned tomatoes at Nor-Joe's, but I bet they have some quality brands. I'm sure you'll pay for the quality though.
This post was edited on 9/23/18 at 1:22 pm
Posted on 10/12/18 at 8:57 am to Stadium Rat
Did another one last night. Cut the mozzarella into disks this time and it looks better. Pepperoni, mushroom and black olive.
Posted on 10/12/18 at 9:22 am to Stadium Rat
Well now I'm going get some pizza today.
Looks great S-Rat.
Looks great S-Rat.
Posted on 10/12/18 at 5:39 pm to Stadium Rat
Cooking Low Carb at our house these days.
10.6 grams of Net Carbs per single serving pizza, Per the nutritionist wife.
10.6 grams of Net Carbs per single serving pizza, Per the nutritionist wife.
Posted on 10/12/18 at 7:53 pm to MeridianDog
Damn MD, yours looks better than mine!
Posted on 10/12/18 at 9:14 pm to Stadium Rat
Haven't had much carbohydrate in weeks. Obviously I enjoyed it. The wife certainly takes care of me.
Posted on 10/13/18 at 9:41 am to Stadium Rat
That’s what I’m talking about 
Eta: Never underestimate what a little fresh basil and finely grated pecorino will do as a garnish after you’ve pulled the pizza out of the oven.
Eta: Never underestimate what a little fresh basil and finely grated pecorino will do as a garnish after you’ve pulled the pizza out of the oven.
This post was edited on 10/13/18 at 9:43 am
Posted on 10/13/18 at 10:55 am to MeridianDog
What type of crusts are those?
Premade? How do you figure 10.6 g per crust? Are you accounting for the toppings?
Premade? How do you figure 10.6 g per crust? Are you accounting for the toppings?
This post was edited on 10/13/18 at 10:56 am
Posted on 10/13/18 at 11:21 am to djangochained
Looks like a tortilla?
Posted on 10/13/18 at 12:48 pm to Joshjrn
quote:
Eta: Never underestimate what a little fresh basil and finely grated pecorino will do as a garnish after you’ve pulled the pizza out of the oven.
That's a good addition to the flavor. I also use fresh basil from my garden in salads and always on a baked potato.
I'll chop up fresh basil, parsley and green onions and mix it in with the sour cream to go on the potato and it adds so much more flavor.
Posted on 10/26/18 at 7:13 pm to gumbo2176
Low carb pizza. Crust is almond flour, cheese, egg, garlic, and cream cheese. Really good. I drizzle a little truffle oil on mine.
Posted on 10/26/18 at 7:28 pm to Chucktown_Badger
Wow that looks great.
Better than the burnt throw up on the first page
Better than the burnt throw up on the first page
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