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maj. tom wrote:Not too hot. Regular oven at 375°F. The tray was very thin and I put it on the bottom shelf closest to the flame.
Crust really crunchy and lovely bite. Top soft and succulent. Red onion, sweet peppers and pineapple, cheese. Nothing too fancy.
It feels like it's the best pizza I ever ate because I made it. The proofing time is important, a total game changer because it allows the yeast to eat. The dough was smelling like sweet fermenty alcohol when I opened the cling wrap.
Potato balls with broccoli and cheese and some sort of beans on the side with garlic bread.My 2¢88sins wrote:On the menu today, slow smoked capybara and whatever I can figure out to put with it
88sins wrote:My family is something else yes . My menu get altered by popular vote.
The people decided that they want to eat good but light today. So the menu is now coconut bake and fry wild meat with fresh salad and pineapple dressing, to be washed down with mauby.
The sacrifices we fathers make for our families don't ever end
pugboy wrote:nice, making pizza is a long deep rabbit hole.
I have been making pizza for several years now and run a micropizzeria 2day a week operation.
Its great when you learn how to tweak certain aspects and see the difference small changes can make.
I would suggest you go the route of using a preheated pizza stone.
The stone transfers the heat quickly to get the dough to spring up fast and not dry out.
High temps bring out the flavours that the yeast convert the carbs to.
Get some unglazed clay tiles or a 1/2" flat steel.
Make a habit of making pizza once a week as practice.
Pizza is one of those things where its a huge sum of the parts to make something really good,
mind you it's not hard to make a fairly decent pizza.
pugboy wrote:nice, making pizza is a long deep rabbit hole.
I have been making pizza for several years now and run a micropizzeria 2day a week operation.
Its great when you learn how to tweak certain aspects and see the difference small changes can make.
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Same thing I was thinking.Hello friendDMan7 wrote:^What time to pass thru?
pugboy wrote:ketchup shrimp is a life saver
easy to make
garlic ginger onions and chives shadow beni
pugboy wrote:a good quality soy sauce makes a diff
like master brand
fish sauce is the real kicker
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