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re: Pizza cookers of Tigerdroppings I need help
Posted on 4/16/19 at 9:43 am to KosmoCramer
Posted on 4/16/19 at 9:43 am to KosmoCramer
1
Posted on 4/16/19 at 9:47 am to Btrtigerfan
What do you put the screen on?
Posted on 4/16/19 at 9:55 am to KosmoCramer
Yes, I suppose it does depend on the application. I usually cook two thin crust pizzas in a convection oven (no stone) so I'm definitely not cooking for huge parties or anything.
I prep the pizza on the screen, cook, use hotpad holders to move the cooked pizza and screen out of the oven and slide it onto a cutting board to cut and serve.
I prep the pizza on the screen, cook, use hotpad holders to move the cooked pizza and screen out of the oven and slide it onto a cutting board to cut and serve.
Posted on 4/16/19 at 9:56 am to mmmmmbeeer
quote:
Yes, I suppose it does depend on the application. I usually cook two thin crust pizzas in a convection oven (no stone) so I'm definitely not cooking for huge parties or anything.
I prep the pizza on the screen, cook, use hotpad holders to move the cooked pizza and screen out of the oven and slide it onto a cutting board to cut and serve.
Have any pics?
Posted on 4/16/19 at 9:59 am to KosmoCramer
Cheese pizza, homemade crust
Posted on 4/16/19 at 10:01 am to KosmoCramer
Posted on 4/16/19 at 10:03 am to KosmoCramer
quote:
Cheese pizza, homemade crust
IWEI
Posted on 4/16/19 at 10:08 am to Btrtigerfan
I dont think the crust would cook as fast on the screen as directly on the stone/steel.
Looking at the video, it looks like the tops of some/many of them are overcooked in relation to the bottoms (dont even see the bottom crust).
Maybe they like super crispy crust.
A screen seems like an ok way to bake a pizza, but it's my opinion that cooking directly on the steel at 550+ would give you a more even bake.
Looking at the video, it looks like the tops of some/many of them are overcooked in relation to the bottoms (dont even see the bottom crust).
Maybe they like super crispy crust.
A screen seems like an ok way to bake a pizza, but it's my opinion that cooking directly on the steel at 550+ would give you a more even bake.
This post was edited on 4/16/19 at 10:09 am
Posted on 4/16/19 at 10:17 am to al_cajun
Have everything ready before you stretch the dough. Put a layer of flour or cornmeal down on the peel, then give your dough a heavy coating, then stretch. Once it's stretched and on the peel, it shouldn't stay there long. If you need to keep it on the peel for more than a minute or two, give the peel a short back and forward shake to make sure the dough will still move. If it sticks in a spot, lift the dough and add more flour/cornmeal.
If you are cooking in a deep pizza oven, dress it quickly and get the pizza in. If you are cooking in a standard oven, what you do next is up to personal preference. I have found that I can reduce the error rate by pulling out the oven rack, sliding the dough onto the pizza stone, quickly topping the pizza, then sliding the rack back in and closing the door. This is particularly helpful if you are going heavy on the toppings.
Otherwise, again, dress it quickly, give it a shake between each topping, and as long as you put enough of a layer on the peel and don't tear the dough, you should be fine.
If you are cooking in a deep pizza oven, dress it quickly and get the pizza in. If you are cooking in a standard oven, what you do next is up to personal preference. I have found that I can reduce the error rate by pulling out the oven rack, sliding the dough onto the pizza stone, quickly topping the pizza, then sliding the rack back in and closing the door. This is particularly helpful if you are going heavy on the toppings.
Otherwise, again, dress it quickly, give it a shake between each topping, and as long as you put enough of a layer on the peel and don't tear the dough, you should be fine.
This post was edited on 4/16/19 at 10:18 am
Posted on 4/16/19 at 10:17 am to KosmoCramer
quote:
I'd love to see photos of these pizza yall are making
We've had a thread recently with some pics. Someone on here makes some baller arse looking pizza
Posted on 4/16/19 at 10:21 am to KosmoCramer
quote:
550+
For the oven, I crank mine to 550 and load my lower rack with as much cast iron cookware as I can. 3 skillets stacked inside each other, corn muffin pans, everything. The top rack has the stone. I let that preheat for at least 30-40 minutes at 550° before I start cooking. It makes a really hot, stable oven, and I lightly oil the CI as a bonus.
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