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Old 02-08-06, 10:00 AM   #1 (permalink)
Rollin‘ on 33s...

 
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Made pizza for the first time

Which doesn't make sense given all the great pizza joints around here, but I thought I'd give it a shot.

Chicken, babybella mushrooms, spinach, onion.

Cheddar, mozzarella and gouda.

Whole wheat crust.

Enough leftover for lunch today.


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Last edited by macneill; 04-12-06 at 03:40 PM.
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Old 02-08-06, 10:08 AM   #2 (permalink)
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Nice! What ratio of whole wheat to regular? Use a stone?

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Old 02-08-06, 10:10 AM   #3 (permalink)
Rollin‘ on 33s...

 
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I went straight whole wheat and old school pizza tin.

The funniest thing was how much the dough rose. It was alive!

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Old 02-08-06, 11:55 AM   #4 (permalink)
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having spent much of my youth working at a pizza place i will say that your first pizza is..... not bad.
your edges are a little rough, but you did the right thing by getting your sauce within 1/2" to 3/4" of the edge. your chicken is a bit chunky, but your spinich placement shows real skill. i think you could have pushed your cheese a little closer to the edges which i might add, have the perfect color of golden-brown throughout.
If i were training you, i would say:
"That's the best damn first attempt i've ever seen!"

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Old 02-08-06, 12:08 PM   #5 (permalink)
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How would one classify this pizza? It looks more "California" style, but you live in NY.


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Old 02-08-06, 12:08 PM   #6 (permalink)
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I forgot my [sarcasim] tags…

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Old 02-08-06, 12:27 PM   #7 (permalink)
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Looks good, almost Chicago in style. Whole wheat crust rocks.

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Old 02-08-06, 12:30 PM   #8 (permalink)
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most excellent!

dough's fun to work with.

I'd agree with russmannx's assesment on the size of the chicken chunks, but otherwise, that's a mighty fine frou-frou pizza

A pizza stone makes for a most excellent crust.




Last night, I made tagliatelle with a nice bolognese sauce. Both pasta and sauce were home-made...from scratch

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Old 02-08-06, 12:37 PM   #9 (permalink)
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Haven't we talked about this Mac?

You need to stop posting these pictures, I'm dying of hunger over here!


BTW, that is a damn fine looking pie there

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Old 02-08-06, 12:38 PM   #10 (permalink)
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Quote:
Originally Posted by NorCalDoug
A pizza stone makes for a most excellent crust.
I got a 3" thick paver from Home Depot. Have yet to use it though, as it's about 2" too wide to fit in my oven!

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Old 02-08-06, 12:38 PM   #11 (permalink)
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I like to make pizza in a cast iron skillet, the grease from the cheese sort of fry's the bottom of the crust (thin).

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Old 02-08-06, 12:41 PM   #12 (permalink)
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Quote:
Originally Posted by informationjunky
I like to make pizza in a cast iron skillet, the grease from the cheese sort of fry's the bottom of the crust (thin).
That's a good idea!

My moms used to make her peach cobbler in the iron skillet - something about the skillet just adds to the whole thing.

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Old 02-08-06, 02:31 PM   #13 (permalink)
Rollin‘ on 33s...

 
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Quote:
Originally Posted by rusmannx
having spent much of my youth working at a pizza place i will say that your first pizza is..... not bad.
your edges are a little rough, but you did the right thing by getting your sauce within 1/2" to 3/4" of the edge. your chicken is a bit chunky, but your spinich placement shows real skill. i think you could have pushed your cheese a little closer to the edges which i might add, have the perfect color of golden-brown throughout.
If i were training you, i would say:
"That's the best damn first attempt i've ever seen!"
Damn! What up Iron Chef?!

My wife pulled the chicken off some thighs I boiled ahead of time. I'll blame her for the chunkability issue.

The edges did suck. I couldn't get the damn thing round at all.

Froze half the dough, so I'll give it a shot again next week.

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Old 02-08-06, 02:32 PM   #14 (permalink)
Rollin‘ on 33s...

 
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Quote:
Originally Posted by NorCalDoug
most excellent!

dough's fun to work with.

I'd agree with russmannx's assesment on the size of the chicken chunks, but otherwise, that's a mighty fine frou-frou pizza

A pizza stone makes for a most excellent crust.




Last night, I made tagliatelle with a nice bolognese sauce. Both pasta and sauce were home-made...from scratch
Dare I say it Doug.... ?

This post is useless without pix!

Now the thought behind a pizza stone is consistent temperature right, since ovens vary as the gas/electric kicks on and off?

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Old 02-08-06, 02:41 PM   #15 (permalink)
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Quote:
Originally Posted by grrlscout89FJ62
I got a 3" thick paver from Home Depot. Have yet to use it though, as it's about 2" too wide to fit in my oven!
pack it and bring it to San Fran. I could use another stone...and if it's too big for my oven...I'll bust out a saw

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Old 02-08-06, 02:45 PM   #16 (permalink)
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Since I'm so observant.... Why is there a crumpled-up sock lying on the floor in front of the T.V. in the second picture?
Been watching "educational films" while enjoying that homemade pie of yours?

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Old 02-08-06, 02:49 PM   #17 (permalink)
Rollin‘ on 33s...

 
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Quote:
Originally Posted by Colorado Boy-74-FJ40
Since I'm so observant.... Why is there a crumpled-up sock lying on the floor in front of the T.V. in the second picture?
Been watching "educational films" while enjoying that homemade pie of yours?
Too funny. Nah, it's the wife's gym socks. Dog stole them out of the hamper.

(good cover huh?)

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Old 02-08-06, 02:51 PM   #18 (permalink)
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Quote:
Originally Posted by informationjunky
I like to make pizza in a cast iron skillet, the grease from the cheese sort of fry's the bottom of the crust (thin).
A good deep dish pizza pan should be dark and carbonized like a cast iron skillet.

Good tip.

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Old 02-08-06, 02:53 PM   #19 (permalink)
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Quote:
Originally Posted by NorCalDoug
pack it and bring it to San Fran. I could use another stone...and if it's too big for my oven...I'll bust out a saw
They're only $7.50 for just a big broken slab of rock. Mine's about 30"x24". I was going to exchange it, but GF is gonna whack at it with a hammer instead.

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Old 02-08-06, 02:56 PM   #20 (permalink)
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Quote:
Originally Posted by macneill
Dare I say it Doug.... ?

This post is useless without pix!

Now the thought behind a pizza stone is consistent temperature right, since ovens vary as the gas/electric kicks on and off?
Still trying to remember that the cell phone on my hip can snap pics.
The stone does help to regulate heat, but if you have the oven preheated with the stone inside, the hot stone helps to crisp the dough when you place the pizza on it. Don't forget to throw some corn meal on it first to prevent the dough from sticking to the stone -- a small home version of a pizza peel works great for this (I'm talking about the larger stones in this case, not the smaller round ones).

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