itsbob
I bowl overhand
By being a pizza stone bad-ass.. just lick your fingers and grab it!!
OMG! Walmart pizza dough!
- Thread starter Stavrose
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By being a pizza stone bad-ass.. just lick your fingers and grab it!!
ginwoman
Well-Known Member
yeah I can see that happening, lol
There ya go!
I set the oven around 475. Depends on the oven though. A smoking hot stone and a red hot oven produce the best pizza for my taste. I like the cheese somewhat browned, not just melted. The crust also needs some color on the bottom.
GWguy
*
That, right there, is the big difference between real Italian cooking and 'almost' Italian. Heating something until the cheese just melts is not fully baked/cooked.
I haven't mastered the art of making the pizza on a board quickly enough so it will slide onto the stone and not stick. I stretch the dough and shape it on the floured board, pull the stone out of the oven, hit the stone with some cornmeal, then slide the dough onto the stone before I add the toppings. That way if the dough sticks to the board anyway the toppings don't go flying.
Correct name is a pizza peel.
edinsomd
New Member
Try shaping the dough off the peel, then hit the peel with the cornmeal. Top the pizza and place it on the peel- it should now slide off onto the stone pretty easily.
GWguy
*
Thank you. I was desperately trying to remember what it was called, had a brain fart...
You can also take the dough and cut it into small pieces. Let the dough reach room temperature. Then fry the pieces in a small amount of oil. Cook until golden brown. Drain on a paper towel. Dust with either powdered sugar or sugar mixed with cinnamon. Or be creative and use what ever you have in your pantry for sweetening/flavoring. Voila, zeppole. Probably the worst snack calorically you can consume.
Viva San Gennaro.
Viva San Gennaro.
GWguy
*
That's one of the few things I like from Olive Garden, drowned in chocolate sauce. I get it to go so I don't look like a piggy when I devour it.
But really, you cannot go wrong with fried dough.
Unless you have the attention span of this cook. Or live in Singapore evidently.
blazinlow89
Big Poppa
Sorry been busy with a lot of stuff since Thanksgiving (family stuff) and working on the truck, almost done with that just control arms and transfer case fluid.
I will have to look for it, it has been a couple months since I made fresh pizza. We have been buying the premade crusts from Target, the fire roasted one is delicious. I do know that the last time I made it I used premade herbs (oregano, garlic powder and Parmesan) and spices, rather than fresh. I know I was playing with both for a long time and the powders seemed to blend better with the dough. I would also bake the crust for 8 minutes alone on a pizza man to set the crust, then add toppings and put it on a pizza stone (without the pan).
GWguy
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Is the board wood, and do you wash it? Washing it can raise the wood grain causing it to stick to the dough. Just wipe it off and only use flour or corn meal on it.
Stopped at my fav pizza place in VA coming home today. Owner is a true Italian New Yorker and makes the best stuff. I got a Sicilian and a white pie. There was so much garlic on the white pie I had to open the truck up when I got home to air it out.
Retrodeb54
Surely you jest ...
While I was looking around for a gift I came across this find. At an online store called LTD Commodities they are selling 'pizza stones' for toaster ovens. Only around $5 bucks.
Search... Toaster Oven Baking Stones
Just thought I'd share.
Search... Toaster Oven Baking Stones
Just thought I'd share.
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GWguy
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I put the cardboard box in the garage last night. Went out there this morning and the garlic smell just about knocked me over. Inside of the truck still stinks.
acommondisaster
Active Member
Safeway has pretty good balls of dough. Sometimes with herbs, or plain. Best area pizza is OBO in Smallwood Village (the dorf) or Ouzo's in La Plata. Wood fired oven. I keep watching youtube videos about how to build a pizza oven, thinking how nice it would be to have one of our own.
I've never mastered making a pizza that could then be put on the hot stone, I always form the pizza on the stone. I've always used a little cornmeal, thinking it was to keep the crust from being too moist, now I think I see that it's the cold stone that keeps it from crisping up! Meh..the crust is nothing to write home about, the way I do it. I don't think I've ever seen a peel for sale, but I guess having one of those is key.
I've never mastered making a pizza that could then be put on the hot stone, I always form the pizza on the stone. I've always used a little cornmeal, thinking it was to keep the crust from being too moist, now I think I see that it's the cold stone that keeps it from crisping up! Meh..the crust is nothing to write home about, the way I do it. I don't think I've ever seen a peel for sale, but I guess having one of those is key.