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Posted on 7/16/18 at 10:32 am to Stadium Rat
I’m planning to make a copy of Prince Street Pizza’s famous pan version with ‘roni cups.
Posted on 7/16/18 at 11:13 am to Stadium Rat
That thing looks like it should go in a spaceship. 
Posted on 7/16/18 at 8:13 pm to Stadium Rat
The key is to fully cook the dough and then throw the toppings on cold as soon as you serve it.
Posted on 7/16/18 at 8:43 pm to Ham And Glass
quote:That's ridiculous.
The key is to fully cook the dough and then throw the toppings on cold as soon as you serve it.
This post was edited on 7/16/18 at 8:44 pm
Posted on 7/16/18 at 8:56 pm to Stadium Rat
If you bake the crust completely, then add toppings post bake, isn’t it just an open face sandwich?
Posted on 7/16/18 at 9:09 pm to Stadium Rat
I like that the place that does this, gives you extra cheese.
This post was edited on 7/16/18 at 9:12 pm
Posted on 7/19/18 at 12:16 pm to Ham And Glass
Where can I find whole milk shredded mozzerella in Baton Rouge? Every place I go to has the part skim stuff.
Posted on 7/19/18 at 12:33 pm to RedHawk
I seem to recall that whole milk mozz doesnt really shred very well. People use the skim milk shredded becaause it is dryer and therefore will shred.
I use both when making pizzas; but if using fresh, whole mozz I like to just pull it off in a haphazard fashion.
I use both when making pizzas; but if using fresh, whole mozz I like to just pull it off in a haphazard fashion.
Posted on 7/19/18 at 12:46 pm to BlackenedOut
quote:
I seem to recall that whole milk mozz doesnt really shred very well. People use the skim milk shredded becaause it is dryer and therefore will shred.
I use both when making pizzas; but if using fresh, whole mozz I like to just pull it off in a haphazard fashion.
I think they have a low moisture Whole Milk shredded cheese that I've seen before, but not for a while.
Posted on 7/19/18 at 3:13 pm to hungryone
quote:
Serious Eats did a taste test of various low moisture mozz a while back: LINK
Heading to Trader Joe's I guess. Thanks!
Posted on 7/19/18 at 3:40 pm to RedHawk
I've seen Polly-O at area stores....not BR, but I think Dorignac's carries it?
Posted on 7/19/18 at 3:54 pm to Stadium Rat
quote:
That's ridiculous.
there is a guy who thinks this method is the greatest thing ever and gets super defensive if you criticize it:
link to other thread about nasty cold pizza toppings
Posted on 7/19/18 at 4:30 pm to VinegarStrokes
Thank you. I was kidding of course.
To me, the best pizzas are always very slightly burned.
To me, the best pizzas are always very slightly burned.
Posted on 7/19/18 at 5:05 pm to Ham And Glass
quote:
Thank you. I was kidding of course.
I got a big chuckle because it was so subtle and serious.
Posted on 7/21/18 at 1:44 pm to hungryone
Got two batches of dough going. One using Laheys Technique from My Pizza. Other from Beddia’s Pizza Camp. Gonna get the outdoor wood burning oven rolling tomorrow in time for lunch.
Toppings: confit garlic, red sauce, garlic cream, spinach, all matters of cured things(meats, olives, capers), spring peas, potatoes, herbs...
Toppings: confit garlic, red sauce, garlic cream, spinach, all matters of cured things(meats, olives, capers), spring peas, potatoes, herbs...
Posted on 7/21/18 at 2:37 pm to BlackenedOut
You are made of better stuff than I if you’re tending an outdoor oven in this heat. I worked a famer’s market this am and was withering in the shade. Not looking to tend a frre until September at the earliest.
Posted on 7/21/18 at 4:23 pm to Stadium Rat
I just go to deano’s and pick up a couple dough already made for 50 cents. A lot easier then just put on the green egg
Posted on 7/21/18 at 5:09 pm to CP3LSU25
Just got my 50 lb sack portioned out into about 12 plastic storage containers. Making dough tomorrow!
BTW, my wife picked up a pound of Trader Joe's whole milk mozz. It better be good for $5 a pound.
BTW, my wife picked up a pound of Trader Joe's whole milk mozz. It better be good for $5 a pound.
This post was edited on 7/21/18 at 5:22 pm
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