- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Pizza Thread
Posted on 12/14/24 at 6:57 pm
Posted on 12/14/24 at 6:57 pm
Tonight’s pies. Dough Recipe is in this thread:
LINK
Pepperoni
Pepperoni, spicy Italian sausage, and basil
Marg
Post your pizzas let’s make this a thing.
LINK
Pepperoni
Pepperoni, spicy Italian sausage, and basil
Marg
Post your pizzas let’s make this a thing.
This post was edited on 12/14/24 at 7:03 pm
11
Posted on 12/14/24 at 7:03 pm to tilco
Can Pizza be called gorgeous? If so, yours qualify. Those look great!
Posted on 12/14/24 at 7:12 pm to tilco
How’d ya cook it?
Posted on 12/14/24 at 7:14 pm to coastland909
Thanks! Its really fun to make from start to beginning. I love grilling and smoking but it’s a nice change up. Making pizzas and drinking red wine is a solid Saturday night for my old arse 
Posted on 12/14/24 at 7:19 pm to Mr Roboto
Home oven on a stone. 525 for 11 minutes.
Posted on 12/15/24 at 5:27 am to tilco
It’s a solid night for me in my early 20s too 
This post was edited on 12/15/24 at 5:30 am
Posted on 12/15/24 at 10:38 am to tilco
Good looking pizza. Which dough recipe did you use in that thread?
Posted on 12/15/24 at 12:28 pm to tilco
Good looking pies.
My wife has been making a lot of pizzas lately with homemade mozzarella. She does this concoction of raw milk, rennet and some acid (citric? I can't remember) to make the curds.
Then warm/hot water poured into the curds to "melt" them a little, no lonher than a minuteand a half or the cheese will melt into the water. Then stretch to get the bubbles out. Pop them into a sphere and done. Pretty badass.
She's been "making" a version of ricotta as well. Heat one gallon of milk then add juice from 1 lb of lemons. The acid makes shite clump up in the milk, it's an easy way to make ricotta.
My wife has been making a lot of pizzas lately with homemade mozzarella. She does this concoction of raw milk, rennet and some acid (citric? I can't remember) to make the curds.
Then warm/hot water poured into the curds to "melt" them a little, no lonher than a minuteand a half or the cheese will melt into the water. Then stretch to get the bubbles out. Pop them into a sphere and done. Pretty badass.
She's been "making" a version of ricotta as well. Heat one gallon of milk then add juice from 1 lb of lemons. The acid makes shite clump up in the milk, it's an easy way to make ricotta.
Posted on 12/15/24 at 2:00 pm to Gris Gris
quote:
Good looking pizza. Which dough recipe did you use in that thread?
Proof 1 pack yeast in 1 1/2 cups of water. Mix in 4 cups of 00 flour, 1/4 cup olive oil, 1/4 cup honey, 1tbsp salt. Mix in mixer til a shaggy dough ball forms. Cover with a towel and let it rise til it doubles.
Punch it down and then shape into three balls. Put into separate containers coated lightly with olive oil. Refrigerate for 2 days. Pull it out 4-5 hours before you cook then lightly dust with flour and shape.
Posted on 12/15/24 at 5:32 pm to El Segundo Guy
I know you know it. but you living in paradise Brother... 
Posted on 12/16/24 at 4:40 pm to tilco
Your pizzas look delicious
Posted on 12/16/24 at 6:37 pm to LRB1967
Thanks. I’m by no means an expert. Just a guy who wanted to figure it out. It’s something that everyone who loves cooking should give a go.
Posted on 12/16/24 at 10:10 pm to tilco
Do you bake in a home oven or something like an Ooni?
Using an Ooni for the first time for Christmas and I'm reading the hydration has to be lower than my normal 70%
Using an Ooni for the first time for Christmas and I'm reading the hydration has to be lower than my normal 70%
Posted on 12/16/24 at 10:57 pm to tilco
Always wanted to experiment using an oven and stone. Any suggestions on stones? Or they all about equal?
Posted on 12/16/24 at 11:02 pm to tilco
Best pepperonis out there? I'm done with the Hormel bagged pepperonis .
Posted on 12/16/24 at 11:43 pm to BilbeauTBaggins
I get the boars head sticks and cut those up.
Posted on 12/16/24 at 11:44 pm to Baers Foot
quote:
Always wanted to experiment using an oven and stone. Any suggestions on stones? Or they all about equal?
I would recommend the Original Baking Steel.
Posted on 12/17/24 at 3:22 pm to KosmoCramer
quote:
Do you bake in a home oven or something like an Ooni?
I use a stone in my home oven. 525 for 11 minutes then to a cooling rack so the crust stays crisp.
Posted on 12/17/24 at 3:27 pm to KosmoCramer
quote:
I would recommend the Original Baking Steel.
That's what I use. It stays in the top oven most of the time. I also use it to recrisp pizza.
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News