Again, I love our stones. They live in the oven, if I'm going to warm some pita, or reheat some cornbread, I just throw it on the stone.
Cooks Illustrated (America's Test Kitchen) recommends pre-heating stones for an hour. An hour! I never do that.
Our oven will go over 500o, but it freaks Nancy out. If I am not there to lobby for 500o it gets done at 450o. But still good.
Like Jonny said, there are lots of fancy schmanzy recipes here. All good I am sure.
But just using what ever is fresh, or what ever is on hand will also make a good pizza.
I've heard of people using "self-clean" but that scares me.
The only oven I ever had with self clean, it was a cycle and you couldn't open the door until was done. If you put a pizza in there it would be a little pile of ash by the time you could open it up.
Donair Pizza - but none of that fake shit from "everywhere else in Canada", real deal Halifax Donair Pizza will change your life for ever.. actually donair's in general will change your life the pizza will make it that much better, lol
I've heard of people using "self-clean" but that scares me.
The only oven I ever had with self clean, it was a cycle and you couldn't open the door until it was done. If you put a pizza in there, it would be a little pile of ash by the time you could get to it.
for my deep dish pan headz........I have made vegan versions of this
its the bomb,as others have mentioned heat is where it's at.the hotter the oven the better the end result for any kind of pie
ps
goat cheese on pizza?
gtfoohwtgs
goat cheese is the most vile fucking thing on the planet,that is the taste of a rotted syphilitic hooker corpse [not that i would know mind you]
I'm a big fan of keeping it simple when it comes to good pizza, 3 or 4 toppings max. Aside from mozzarella other good cheese I like to add for a little variation are pecorino, grana padano and fontal. I love some mushroom and prosciutto, but if you're putting the ham on at any other time than after it's just come out of the oven, you're a fucking heathen.
I like to make my own doe when possible. It really doesn't take much time if you've got a mixing machine. Make a large batch, let them rise overnight in the fridge, then chuck what you don't use in the freezer. You really want it to be warmed and puffy by the time you work it though. And when you've got it to decent size by stretching your rolling, get the final shape and crust by working it with a flat hand pushing from the middle out, so your fingertips naturally form a crust.
Korean pizza is one of the most wrong things i've ever eaten.
Okay we got toppings covered... what about underneath the pizza slice? Anyone mess with 'faina'? A tradition in Argentina, you eat a slice of faina underneath your slice of pizza. It might not sound good, but trust me its delicious. Just seems to accentuate the whole thing.
Comments
You could use the broiler, or I've heard of people using "self-clean" but that scares me.
That's been the main reason I haven't tried this at home. Is a pizza stone really all it takes?
I've been lurking here for the last year. Mostly people making em at home http://www.reddit.com/r/Pizza
This thread is making me wanna go out and buy a stone not now but right now.
Goats Cheese.
Perchance a little piquant for some palates, but Pizza Express do a great one.
Tell me what you fancy from here:
http://www.pizzaexpress.com/our-food/our-restaurant-menu/mains/
PIZZA FRIES?!?
Cooks Illustrated (America's Test Kitchen) recommends pre-heating stones for an hour. An hour! I never do that.
Our oven will go over 500o, but it freaks Nancy out. If I am not there to lobby for 500o it gets done at 450o. But still good.
Like Jonny said, there are lots of fancy schmanzy recipes here. All good I am sure.
But just using what ever is fresh, or what ever is on hand will also make a good pizza.
We do the dough in the bread machine for ease.
The only oven I ever had with self clean, it was a cycle and you couldn't open the door until was done. If you put a pizza in there it would be a little pile of ash by the time you could open it up.
http://www.kingofdonair.ca/
The only oven I ever had with self clean, it was a cycle and you couldn't open the door until it was done. If you put a pizza in there, it would be a little pile of ash by the time you could get to it.
its the bomb,as others have mentioned heat is where it's at.the hotter the oven the better the end result for any kind of pie
http://slice.seriouseats.com/archives/2013/01/the-pizza-lab-the-worlds-easiest-pizza-no-knead-no-stretch-pan-pizza.html
and
http://www.pizzamaking.com/forum/index.php?topic=2047.0
ps
goat cheese on pizza?
gtfoohwtgs
goat cheese is the most vile fucking thing on the planet,that is the taste of a rotted syphilitic hooker corpse [not that i would know mind you]
Cosign.
b/w
There are some good ideas on this thread I need to try!
I like to make my own doe when possible. It really doesn't take much time if you've got a mixing machine. Make a large batch, let them rise overnight in the fridge, then chuck what you don't use in the freezer. You really want it to be warmed and puffy by the time you work it though. And when you've got it to decent size by stretching your rolling, get the final shape and crust by working it with a flat hand pushing from the middle out, so your fingertips naturally form a crust.
Korean pizza is one of the most wrong things i've ever eaten.
Herds of which can be seen grazing on the slopes of the alps, just north of Milan.
Roasted Yellow Tomato Sauce
Roasted and Crushed Elephant Garlic
Shredded Thai Basil
Dinosaur Kale & Collard Greens
Rosemary Marinated Goat Cheese
Sea Salt & Crushed White Pepper
Roasted & Chopped Japanese Eggplant
Thin crust only thank you.
Go dump your favorite veggies on a big ass english muffin and serve that to your breaking bad friends that come over to now watch true detective......
:oh_my:
This dude sticks on the right side as I scroll through the thread.
Haha me too
Faina
You are completely wrong in every way.
Please turn in your keys on the way out.
That dude is dominating my mobile view. Like a pop up that won't go away, covering 2/3 of the screen. What is happening?