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My ongoing pizza trouble
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Thomas
Jun 19, 2020, 5:05:58 PM6/19/20
to
Using 00 flour, making thin pies.
Cuisinart stone in oven. Whether 550 deg or 450 i cannot get crust to nicley brown before burning top.
I tried up top in oven and down low.
I tried low then opening oven door to let top heat out.
The pies are really good but could be better.
What do I need to do to get the crust better?
Cuisinart stone in oven. Whether 550 deg or 450 i cannot get crust to nicley brown before burning top.
I tried up top in oven and down low.
I tried low then opening oven door to let top heat out.
The pies are really good but could be better.
What do I need to do to get the crust better?
Ed Pawlowski
Jun 19, 2020, 5:23:31 PM6/19/20
to
Bottom rack. Could your sauce be making your crust too wet before it
bakes?
Silvar Beitel
Jun 19, 2020, 6:17:20 PM6/19/20
to
(I incidentally have a batch of pizza dough (75% hydration) resting in the fridge for home made pizza tomorrow or the next night.)
(And here's something that might elicit your envy or sympathy: I live in a very old (for the USA) New England farmhouse. It's a "center chimney colonial" style house. Said center chimney has five fireplaces and one ... beehive oven. Which would be perfect for pizza (or any wood-fired bread) except for the fact that the last owner who "renovated" the place covered over the oven with a wood (wood! you know, like the stuff that burns!) facing. In years of looking at it, I haven't figured our how to return it to usability without destroying an entire wall in the kitchen.)
--
Silvar Beitel
songbird
Jun 19, 2020, 6:25:41 PM6/19/20
to
Silvar Beitel wrote:
...
songbird
...
> (And here's something that might elicit your envy or sympathy: I live in a very old (for the USA) New England farmhouse. It's a "center chimney colonial" style house. Said center chimney has five fireplaces and one ... beehive oven. Which would be perfect for pizza (or any wood-fired bread) except for the fact that the last owner who "renovated" the place covered over the oven with a wood (wood! you know, like the stuff that burns!) facing. In years of looking at it, I haven't figured our how to return it to usability without destroying an entire wall in the kitchen.)
that's sad for sure...
songbird
Thomas
Jun 19, 2020, 9:16:57 PM6/19/20
to
Silvar...what a nice post
dsi1
Jun 19, 2020, 9:38:38 PM6/19/20
to
https://www.amazon.com/photos/shared/aWH4T5TiQQOkvMnOHSmmVw.550tmAA8kQE5L5Gx_r5xtt
Bruce
Jun 19, 2020, 9:42:14 PM6/19/20
to
On Fri, 19 Jun 2020 18:16:53 -0700 (PDT), Thomas <cano...@gmail.com>
wrote:
>Silvar...what a nice post
Where?
wrote:
>Silvar...what a nice post
Where?
Bruce
Jun 19, 2020, 9:44:45 PM6/19/20
to
On Fri, 19 Jun 2020 18:38:34 -0700 (PDT), dsi1
<dsi...@hawaiiantel.net> wrote:
>On Friday, June 19, 2020 at 12:17:20 PM UTC-10, Silvar Beitel wrote:
>> On Friday, June 19, 2020 at 5:05:58 PM UTC-4, Thomas wrote:
>> > Using 00 flour, making thin pies.
>> > Cuisinart stone in oven. Whether 550 deg or 450 i cannot get crust to nicley brown before burning top.
>> > I tried up top in oven and down low.
>> > I tried low then opening oven door to let top heat out.
>> > The pies are really good but could be better.
>> > What do I need to do to get the crust better?
>>
>> This will be sacrilege to some, but consider baking your pizzas in pans. Sheet pans, cake pans, whatever, thin aluminum. And coating the pans generously with oil (and a little coarse corn meal for effect) so that the bottoms of the pies "fry" in the oil at normal "high" home oven temperatures. Lower rack, of course. Result is a crunchy bottom, not a real char, but still pretty stiff and tasty, and it happens before the top gets burnt.
>>
>> (I incidentally have a batch of pizza dough (75% hydration) resting in the fridge for home made pizza tomorrow or the next night.)
>>
>> (And here's something that might elicit your envy or sympathy: I live in a very old (for the USA) New England farmhouse. It's a "center chimney colonial" style house. Said center chimney has five fireplaces and one ... beehive oven. Which would be perfect for pizza (or any wood-fired bread) except for the fact that the last owner who "renovated" the place covered over the oven with a wood (wood! you know, like the stuff that burns!) facing. In years of looking at it, I haven't figured our how to return it to usability without destroying an entire wall in the kitchen.)
>>
>> --
>> Silvar Beitel
>
>I have made fried crust pizza. It's always an option.
That's true. Every day one has to decide: shall I make a fried crust
<dsi...@hawaiiantel.net> wrote:
>On Friday, June 19, 2020 at 12:17:20 PM UTC-10, Silvar Beitel wrote:
>> On Friday, June 19, 2020 at 5:05:58 PM UTC-4, Thomas wrote:
>> > Using 00 flour, making thin pies.
>> > Cuisinart stone in oven. Whether 550 deg or 450 i cannot get crust to nicley brown before burning top.
>> > I tried up top in oven and down low.
>> > I tried low then opening oven door to let top heat out.
>> > The pies are really good but could be better.
>> > What do I need to do to get the crust better?
>>
>> This will be sacrilege to some, but consider baking your pizzas in pans. Sheet pans, cake pans, whatever, thin aluminum. And coating the pans generously with oil (and a little coarse corn meal for effect) so that the bottoms of the pies "fry" in the oil at normal "high" home oven temperatures. Lower rack, of course. Result is a crunchy bottom, not a real char, but still pretty stiff and tasty, and it happens before the top gets burnt.
>>
>> (I incidentally have a batch of pizza dough (75% hydration) resting in the fridge for home made pizza tomorrow or the next night.)
>>
>> (And here's something that might elicit your envy or sympathy: I live in a very old (for the USA) New England farmhouse. It's a "center chimney colonial" style house. Said center chimney has five fireplaces and one ... beehive oven. Which would be perfect for pizza (or any wood-fired bread) except for the fact that the last owner who "renovated" the place covered over the oven with a wood (wood! you know, like the stuff that burns!) facing. In years of looking at it, I haven't figured our how to return it to usability without destroying an entire wall in the kitchen.)
>>
>> --
>> Silvar Beitel
>
>I have made fried crust pizza. It's always an option.
pizza today or not. Most of the time, the answer will be No.
> I'll make it about 50% of the time. I like to make it for the kids -
> they seem to like it better. As it goes, it's easier to eat because
> it's easy to bite into. OTOH, here's a picture of a regular crust
> pizza.
>
>https://www.amazon.com/photos/shared/aWH4T5TiQQOkvMnOHSmmVw.550tmAA8kQE5L5Gx_r5xtt
American.
Hank Rogers
Jun 19, 2020, 10:04:32 PM6/19/20
to
as yourself have to constantly refer to these disgusting cretins?
It just makes me close to vomiting.
Daniel
Jun 20, 2020, 4:51:18 AM6/20/20
to
Silvar Beitel <silver...@charter.net> writes:
> On Friday, June 19, 2020 at 5:05:58 PM UTC-4, Thomas wrote:
>> Using 00 flour, making thin pies.
>> Cuisinart stone in oven. Whether 550 deg or 450 i cannot get crust to nicley brown before burning top.
>> I tried up top in oven and down low.
>> I tried low then opening oven door to let top heat out.
>> The pies are really good but could be better.
>> What do I need to do to get the crust better?
>
> This will be sacrilege to some, but consider baking your pizzas in
> pans. Sheet pans, cake pans, whatever, thin aluminum. And coating
> the pans generously with oil (and a little coarse corn meal for
> effect) so that the bottoms of the pies "fry" in the oil at normal
> "high" home oven temperatures. Lower rack, of course. Result is a
> crunchy bottom, not a real char, but still pretty stiff and tasty, and
> it happens before the top gets burnt.
I don't think it's sacrilege but it sounds like a great technique for
> On Friday, June 19, 2020 at 5:05:58 PM UTC-4, Thomas wrote:
>> Using 00 flour, making thin pies.
>> Cuisinart stone in oven. Whether 550 deg or 450 i cannot get crust to nicley brown before burning top.
>> I tried up top in oven and down low.
>> I tried low then opening oven door to let top heat out.
>> The pies are really good but could be better.
>> What do I need to do to get the crust better?
>
> This will be sacrilege to some, but consider baking your pizzas in
> pans. Sheet pans, cake pans, whatever, thin aluminum. And coating
> the pans generously with oil (and a little coarse corn meal for
> effect) so that the bottoms of the pies "fry" in the oil at normal
> "high" home oven temperatures. Lower rack, of course. Result is a
> crunchy bottom, not a real char, but still pretty stiff and tasty, and
> it happens before the top gets burnt.
making pizza. But this doesn't answer Thomas' question. But, your
technique sounds nice. I happened to make pizza tonight. Used my bread
machine to make the dough while I napped.
I believe the browning of the crust entails sugars in the dough. A
number of years ago I read an op-ed on why New York style pizza is
considered the best. My takeaway was that they proof their dough, at
least the ones interviewed, for up to seventy-two hours. The long
process forms sugars which caramelize during baking and gives the crust
that telltale browning.
Of you can add sugar to the dough to achieve the same browning. I did
some research to find that article with no luck. But, now, there are a
number of sites out there discussing it.
https://www.bakingsteel.com/blog/72-hour-pizza-dough
>
> (I incidentally have a batch of pizza dough (75% hydration) resting in
> the fridge for home made pizza tomorrow or the next night.)
--
Daniel
Visit me at: gopher://gcpp.world
Daniel
Jun 20, 2020, 4:53:27 AM6/20/20
to
recipe? I just wing it with canned tomato sauce, herbs, salt, pepper, sugar.
Janet
Jun 20, 2020, 6:47:31 AM6/20/20
to
In article <k1aHG.5917$Ml5....@fx24.iad>, e...@snet.xxx says...
Forget the stone, its just a fancy folderol.
Cook your pizza on a thin metal tray (such as a cookie tray; or a
roasting tin turned upside down).
Preheat the oven, arrange pizza on cold tray, place tray on shelf in
oven.
Also you might use an oven thermometer to check your oven's
temperature thermostat matches the dial settings ( all of them) Older
ovens sometimes get a bit out of sync.
If the oven temps don't match dial settings, allow for the difference
when you set the dial. Or fit a new thermostat.
Janet UK
Cook your pizza on a thin metal tray (such as a cookie tray; or a
roasting tin turned upside down).
Preheat the oven, arrange pizza on cold tray, place tray on shelf in
oven.
Also you might use an oven thermometer to check your oven's
temperature thermostat matches the dial settings ( all of them) Older
ovens sometimes get a bit out of sync.
If the oven temps don't match dial settings, allow for the difference
when you set the dial. Or fit a new thermostat.
Janet UK
Gary
Jun 20, 2020, 7:28:43 AM6/20/20
to
dsi1 wrote:
OTOH, here's a picture of a regular crust pizza.
>
> https://www.amazon.com/photos/shared/aWH4T5TiQQOkvMnOHSmmVw.550tmAA8kQE5L5Gx_r5xtt
Looks quite tasty to me. :)
OTOH, here's a picture of a regular crust pizza.
>
> https://www.amazon.com/photos/shared/aWH4T5TiQQOkvMnOHSmmVw.550tmAA8kQE5L5Gx_r5xtt
Gary
Jun 20, 2020, 7:33:01 AM6/20/20
to
Janet wrote:
>
> In article <k1aHG.5917$Ml5....@fx24.iad>, e...@snet.xxx says...
> >
> > On 6/19/2020 5:05 PM, Thomas wrote:
> > > Using 00 flour, making thin pies.
> > > Cuisinart stone in oven. Whether 550 deg or 450 i cannot get crust to nicley brown before burning top.
> > > I tried up top in oven and down low.
> > > I tried low then opening oven door to let top heat out.
> > > The pies are really good but could be better.
> > > What do I need to do to get the crust better?
> > >
> >
> > How long do you heat up the stone? I always gave it 20 to 30 minutes.
> > Bottom rack. Could your sauce be making your crust too wet before it
> > bakes?
>
> Forget the stone, its just a fancy folderol.
>
> Cook your pizza on a thin metal tray (such as a cookie tray; or a
> roasting tin turned upside down).
>
> Preheat the oven, arrange pizza on cold tray, place tray on shelf in
> oven.
I always cook my pizzas on a 16" round tray. No oil on the tray.
>
> In article <k1aHG.5917$Ml5....@fx24.iad>, e...@snet.xxx says...
> >
> > On 6/19/2020 5:05 PM, Thomas wrote:
> > > Using 00 flour, making thin pies.
> > > Cuisinart stone in oven. Whether 550 deg or 450 i cannot get crust to nicley brown before burning top.
> > > I tried up top in oven and down low.
> > > I tried low then opening oven door to let top heat out.
> > > The pies are really good but could be better.
> > > What do I need to do to get the crust better?
> > >
> >
> > How long do you heat up the stone? I always gave it 20 to 30 minutes.
> > Bottom rack. Could your sauce be making your crust too wet before it
> > bakes?
>
> Forget the stone, its just a fancy folderol.
>
> Cook your pizza on a thin metal tray (such as a cookie tray; or a
> roasting tin turned upside down).
>
> Preheat the oven, arrange pizza on cold tray, place tray on shelf in
> oven.
Cook for 20 minutes at 425F and it always turns out nice.
Sheldon Martin
Jun 20, 2020, 8:46:41 AM6/20/20
to
On Sat, 20 Jun 2020 11:47:28 +0100, Janet <nob...@home.org> wrote:
>In article <k1aHG.5917$Ml5....@fx24.iad>, e...@snet.xxx says...
>>
>> On 6/19/2020 5:05 PM, Thomas wrote:
>> > Using 00 flour, making thin pies.
>> > Cuisinart stone in oven. Whether 550 deg or 450 i cannot get crust to nicley brown before burning top.
>> > I tried up top in oven and down low.
>> > I tried low then opening oven door to let top heat out.
>> > The pies are really good but could be better.
>> > What do I need to do to get the crust better?
>> >
>>
>> How long do you heat up the stone? I always gave it 20 to 30 minutes.
>> Bottom rack. Could your sauce be making your crust too wet before it
>> bakes?
>
> Forget the stone, its just a fancy folderol.
'Zactly! Pizza stones are just an added expense for those who know
>In article <k1aHG.5917$Ml5....@fx24.iad>, e...@snet.xxx says...
>>
>> On 6/19/2020 5:05 PM, Thomas wrote:
>> > Using 00 flour, making thin pies.
>> > Cuisinart stone in oven. Whether 550 deg or 450 i cannot get crust to nicley brown before burning top.
>> > I tried up top in oven and down low.
>> > I tried low then opening oven door to let top heat out.
>> > The pies are really good but could be better.
>> > What do I need to do to get the crust better?
>> >
>>
>> How long do you heat up the stone? I always gave it 20 to 30 minutes.
>> Bottom rack. Could your sauce be making your crust too wet before it
>> bakes?
>
> Forget the stone, its just a fancy folderol.
zero about cooking. As soon as a raw cold pizza is placed on a heated
stone it's temperature drops signicantly into the COLD zone and a home
oven can't reheat it for at least 10 minutes. Most pizzarias with
real pizza ovens use perforated pizza pans for baking and that's what
I've been using for some 40 years. The pizza in the perforated pan
should be set to serve in its matching deep dish pan to prevent
condensation at the bottom of the pizza. When a hot from the oven
pizza is set on a solid metal serving pan or in a cardboard pizza box
condensation occurs removing the crispness of the pizza crust.
A real modern pizza oven has electric elements embedded inside the
stone bottom or they use the original style oven with the flames from
wood/coal/gas licking the bottom of the fire bricks.
Cindy Hamilton
Jun 20, 2020, 9:34:21 AM6/20/20
to
<https://chicago.eater.com/2017/10/18/16501088/anthonys-coal-fired-pizza-chicago-restaurants-lombard-kildeer-orland-park-suburbs>
A lot of places are going old school. We've got two or three wood-
or coal-fired pizza places in our town of 120,000.
Cindy Hamilton
Sheldon Martin
Jun 20, 2020, 10:19:01 AM6/20/20
to
On Sat, 20 Jun 2020 Gary wrote:
>Janet wrote:
>> esp@snet wrote:
https://www.amazon.com/perforated-pizza-pan/s?k=perforated+pizza+pan
https://www.amazon.com/slp/pizza-screen/mnefzdp4k8gt5mh
I have the Chicago Metallic pizza pan set; perforated pan, deep dish
pan, and pizza knife... may need to buy it separately now. The
perforated pan sits atop the deep dish pan so there's a space
underneath for ventilation, no condensation:
https://www.amazon.com/Chicago-Metallic-Professional-Non-Stick-Perforated/dp/B003YKGS36
The deep dish pizza pan is also my sticky bun pan.
>Janet wrote:
>> esp@snet wrote:
>> > On 6/19/2020 Thomas wrote:
>> >
>> > > Using 00 flour, making thin pies.
>> > > Cuisinart stone in oven. Whether 550 deg or 450 i cannot get crust to nicley brown before burning top.
>> > > I tried up top in oven and down low.
>> > > I tried low then opening oven door to let top heat out.
>> > > The pies are really good but could be better.
>> > > What do I need to do to get the crust better?
>> >
>> > How long do you heat up the stone? I always gave it 20 to 30 minutes.
>> > Bottom rack. Could your sauce be making your crust too wet before it
>> > bakes?
>>
>> Forget the stone, its just a fancy folderol.
>>
>> Cook your pizza on a thin metal tray (such as a cookie tray; or a
>> roasting tin turned upside down).
>>
>> Preheat the oven, arrange pizza on cold tray, place tray on shelf in
>> oven.
>
>I always cook my pizzas on a 16" round tray. No oil on the tray.
>Cook for 20 minutes at 425F and it always turns out nice.
Pizza bakes best on a perforated metal pan or a pizza screen:
>> >
>> > > Using 00 flour, making thin pies.
>> > > Cuisinart stone in oven. Whether 550 deg or 450 i cannot get crust to nicley brown before burning top.
>> > > I tried up top in oven and down low.
>> > > I tried low then opening oven door to let top heat out.
>> > > The pies are really good but could be better.
>> > > What do I need to do to get the crust better?
>> >
>> > How long do you heat up the stone? I always gave it 20 to 30 minutes.
>> > Bottom rack. Could your sauce be making your crust too wet before it
>> > bakes?
>>
>> Forget the stone, its just a fancy folderol.
>>
>> Cook your pizza on a thin metal tray (such as a cookie tray; or a
>> roasting tin turned upside down).
>>
>> Preheat the oven, arrange pizza on cold tray, place tray on shelf in
>> oven.
>
>I always cook my pizzas on a 16" round tray. No oil on the tray.
>Cook for 20 minutes at 425F and it always turns out nice.
https://www.amazon.com/perforated-pizza-pan/s?k=perforated+pizza+pan
https://www.amazon.com/slp/pizza-screen/mnefzdp4k8gt5mh
I have the Chicago Metallic pizza pan set; perforated pan, deep dish
pan, and pizza knife... may need to buy it separately now. The
perforated pan sits atop the deep dish pan so there's a space
underneath for ventilation, no condensation:
https://www.amazon.com/Chicago-Metallic-Professional-Non-Stick-Perforated/dp/B003YKGS36
The deep dish pizza pan is also my sticky bun pan.
Ophelia
Jun 20, 2020, 10:58:50 AM6/20/20
to
"dsi1" wrote in message
news:e64bfae3-1b58-47f2...@googlegroups.com...
oooh that look lovely. I tend to spread tom paste on the top, put the
filling on and cover with cheese. What do you do differently? Is that the
fried pizza?
GM
Jun 20, 2020, 11:13:35 AM6/20/20
to
Sheldon wrote:
> On Sat, 20 Jun 2020 11:47:28 +0100, Janet <nob...@home.org> wrote:
>
> >In article <k1aHG.5917$Ml5....@fx24.iad>, e...@snet.xxx says...
> >>
> >> On 6/19/2020 5:05 PM, Thomas wrote:
> >> > Using 00 flour, making thin pies.
> >> > Cuisinart stone in oven. Whether 550 deg or 450 i cannot get crust to nicley brown before burning top.
> >> > I tried up top in oven and down low.
> >> > I tried low then opening oven door to let top heat out.
> >> > The pies are really good but could be better.
> >> > What do I need to do to get the crust better?
> >> >
> >>
> >> How long do you heat up the stone? I always gave it 20 to 30 minutes.
> >> Bottom rack. Could your sauce be making your crust too wet before it
> >> bakes?
> >
> > Forget the stone, its just a fancy folderol.
>
> 'Zactly! Pizza stones are just an added expense for those who know
> zero about cooking. As soon as a raw cold pizza is placed on a heated
> stone it's temperature drops signicantly into the COLD zone and a home
> oven can't reheat it for at least 10 minutes.
I used a pizza stone *once* and then retired it to use as a potted plant stand...
> On Sat, 20 Jun 2020 11:47:28 +0100, Janet <nob...@home.org> wrote:
>
> >In article <k1aHG.5917$Ml5....@fx24.iad>, e...@snet.xxx says...
> >>
> >> On 6/19/2020 5:05 PM, Thomas wrote:
> >> > Using 00 flour, making thin pies.
> >> > Cuisinart stone in oven. Whether 550 deg or 450 i cannot get crust to nicley brown before burning top.
> >> > I tried up top in oven and down low.
> >> > I tried low then opening oven door to let top heat out.
> >> > The pies are really good but could be better.
> >> > What do I need to do to get the crust better?
> >> >
> >>
> >> How long do you heat up the stone? I always gave it 20 to 30 minutes.
> >> Bottom rack. Could your sauce be making your crust too wet before it
> >> bakes?
> >
> > Forget the stone, its just a fancy folderol.
>
> 'Zactly! Pizza stones are just an added expense for those who know
> zero about cooking. As soon as a raw cold pizza is placed on a heated
> stone it's temperature drops signicantly into the COLD zone and a home
> oven can't reheat it for at least 10 minutes.
--
Best
Greg
Silvar Beitel
Jun 20, 2020, 11:32:44 AM6/20/20
to
On Saturday, June 20, 2020 at 4:51:18 AM UTC-4, Daniel wrote:
--
Silvar Beitel
> Silvar Beitel <silver...@charter.net> writes:
> > (I incidentally have a batch of pizza dough (75% hydration) resting in
> > the fridge for home made pizza tomorrow or the next night.)
>
> How do you control the hydration?
I just measure the flour and water by weight. At high hydration, I doubt storage room or proofing box humidity make much of a difference, but I don't have enough experience to be certain.
> > (I incidentally have a batch of pizza dough (75% hydration) resting in
> > the fridge for home made pizza tomorrow or the next night.)
>
> How do you control the hydration?
--
Silvar Beitel
Silvar Beitel
Jun 20, 2020, 11:43:03 AM6/20/20
to
On Saturday, June 20, 2020 at 4:53:27 AM UTC-4, Daniel wrote:
> Speaking of sauces. Does anyone have a tried and true red pizza sauce
> recipe? I just wing it with canned tomato sauce, herbs, salt, pepper, sugar.
I have experimented for years and have settled on this. It's fairly thick but easily spreadable and for me, it just ain't pizza unless it has fennel in the sauce.
> Speaking of sauces. Does anyone have a tried and true red pizza sauce
> recipe? I just wing it with canned tomato sauce, herbs, salt, pepper, sugar.
8 oz. can of tomato sauce
8 oz. can of tomato paste
1 Tbsp. dry Italian herb blend
1/2 tsp. salt (or more or less, depending on the salt in the tomato sauce and paste)
1/2 tsp. black pepper
1 tsp. fennel seeds
Stir it all together in a plastic container (old peanut butter jar is perfect). Use some for your current pizza(s), throw the jar in the freezer for next time(s).
--
Silvar Beitel
Gary
Jun 20, 2020, 11:44:15 AM6/20/20
to
Sheldon Martin wrote:
>
> On Sat, 20 Jun 2020 Gary wrote:
> >I always cook my pizzas on a 16" round tray. No oil on the tray.
> >Cook for 20 minutes at 425F and it always turns out nice.
>
> Pizza bakes best on a perforated metal pan or a pizza screen:
No. I have a perforated pan and it was a waste of money.
>
> On Sat, 20 Jun 2020 Gary wrote:
> >I always cook my pizzas on a 16" round tray. No oil on the tray.
> >Cook for 20 minutes at 425F and it always turns out nice.
>
> Pizza bakes best on a perforated metal pan or a pizza screen:
Sheldon Martin
Jun 20, 2020, 12:35:21 PM6/20/20
to
pizza ovens, but how many can have such at home... the Fire
Underwriters won't permit new pizza parlors to install such nor to
replace such. Nowadays many insurerers won't offer fire insurance to
homeowners using a fireplace. We had to sign a waiver document for
Allstate that we don't use our fireplace... we never have... we have
an electric thingie inserted that rotatets and looks like flames and
it crackles.
graham
Jun 20, 2020, 12:46:05 PM6/20/20
to
Italian flour.
Graham
itsjoan...@webtv.net
Jun 20, 2020, 12:57:49 PM6/20/20
to
On Saturday, June 20, 2020 at 7:46:41 AM UTC-5, Sheldon wrote:
>
> 'Zactly! Pizza stones are just an added expense for those who know
> zero about cooking. As soon as a raw cold pizza is placed on a heated
> stone it's temperature drops signicantly into the COLD zone and a home
> oven can't reheat it for at least 10 minutes.
>
I've always read those pizza stones should be preheated for at least an
>
> 'Zactly! Pizza stones are just an added expense for those who know
> zero about cooking. As soon as a raw cold pizza is placed on a heated
> stone it's temperature drops signicantly into the COLD zone and a home
> oven can't reheat it for at least 10 minutes.
>
hour in the home oven. Heating for twenty minutes does not even begin
to get it hot.
>
> Most pizzarias with
> real pizza ovens use perforated pizza pans for baking and that's what
> I've been using for some 40 years. The pizza in the perforated pan
> should be set to serve in its matching deep dish pan to prevent
> condensation at the bottom of the pizza.
>
My favorite pizza joint does not have a stone oven nor do they use any type
> Most pizzarias with
> real pizza ovens use perforated pizza pans for baking and that's what
> I've been using for some 40 years. The pizza in the perforated pan
> should be set to serve in its matching deep dish pan to prevent
> condensation at the bottom of the pizza.
>
of pan. Also, they don't serve any type of 'pan' pizza. It is a gas oven
with a conveyor belt the pizza rides on traveling through the oven. The
pizzas come out perfectly browned on the bottom and somewhat crispy. No
floppy slices of pizza when they're picked up from the plate but not stiff
as a board either.
Before you go off on a tangent they had to install a pizza oven that fits
the space of their establishment. The pizza must be darn good as they
never lack for customers.
At home when I do a Newman's Own it says to cook the pizza directly on the
oven rack. Do not use a pan of any sort if you want a browned bottom crust.
I do as the instructions say and I end up with a perfect crispy crust every
time.
itsjoan...@webtv.net
Jun 20, 2020, 1:01:02 PM6/20/20
to
On Saturday, June 20, 2020 at 10:44:15 AM UTC-5, Gary wrote:
useless pans.
>
> Sheldon Martin wrote:
> >
> > Pizza bakes best on a perforated metal pan or a pizza screen:
>
> No. I have a perforated pan and it was a waste of money.
>
I've got one, too. If we lived near Sheldon we could gift him those
> Sheldon Martin wrote:
> >
> > Pizza bakes best on a perforated metal pan or a pizza screen:
>
> No. I have a perforated pan and it was a waste of money.
>
useless pans.
Cindy Hamilton
Jun 20, 2020, 1:09:46 PM6/20/20
to
as little as $200.
Indoors it requires more money.
> the Fire
> Underwriters won't permit new pizza parlors to install such nor to
> replace such.
uses wood or coal had their oven installed in the last 10 years.
> Nowadays many insurerers won't offer fire insurance to
> homeowners using a fireplace. We had to sign a waiver document for
> Allstate that we don't use our fireplace... we never have... we have
> an electric thingie inserted that rotatets and looks like flames and
> it crackles.
Cindy Hamilton
Silvar Beitel
Jun 20, 2020, 1:13:49 PM6/20/20
to
--
Silvar Beitel
Christ...@deathtochristianity.pl
Jun 20, 2020, 1:43:00 PM6/20/20
to
On Fri, 19 Jun 2020 14:05:54 -0700 (PDT), Thomas <cano...@gmail.com>
WAY to hot. When making pizza your oven should NEVER be over 400
degrees. Do not worry about what the recipe book says or what you saw
on tv. Pizza should NEVER be cooked over 400 F in a closed oven.
After your dough is dressed place it in a 400 f oven for NO MORE than
7 minutes!
BTW pizza stones are a waste of money when cooking in a closed oven
--
____/~~~sine qua non~~~\____
wrote:
>Using 00 flour, making thin pies.
>Cuisinart stone in oven. Whether 550 deg or 450 i cannot get crust to nicley brown before burning top.
>I tried up top in oven and down low.
>I tried low then opening oven door to let top heat out.
>The pies are really good but could be better.
>What do I need to do to get the crust better?
well I can tell you first of all that in a closed oven that is WAY WAY
>Using 00 flour, making thin pies.
>Cuisinart stone in oven. Whether 550 deg or 450 i cannot get crust to nicley brown before burning top.
>I tried up top in oven and down low.
>I tried low then opening oven door to let top heat out.
>The pies are really good but could be better.
>What do I need to do to get the crust better?
WAY to hot. When making pizza your oven should NEVER be over 400
degrees. Do not worry about what the recipe book says or what you saw
on tv. Pizza should NEVER be cooked over 400 F in a closed oven.
After your dough is dressed place it in a 400 f oven for NO MORE than
7 minutes!
BTW pizza stones are a waste of money when cooking in a closed oven
--
____/~~~sine qua non~~~\____
Hank Rogers
Jun 20, 2020, 1:56:34 PM6/20/20
to
graham
Jun 20, 2020, 2:00:57 PM6/20/20
to
adjust the hydration. When you try the "00", start off at 65% the add a
bit more water if you feel you need to. You should be OK to 70%. You
will find the crust is more tender. My teenager grandchildren raved
about the crust when I first made it for them. As a result, I
occasionally have to make a bunch of these bases for my son's family.
dsi1
Jun 20, 2020, 2:02:10 PM6/20/20
to
If I got a jar of pesto, I'll use that.
https://www.amazon.com/photos/shared/LOoa4IetS3GjPXDF7H_muA.UCH3mFjZ9ek6sGqFXHtM5r
itsjoan...@webtv.net
Jun 20, 2020, 2:13:17 PM6/20/20
to
On Saturday, June 20, 2020 at 12:43:00 PM UTC-5, Christ...@deathtochristianity.pl wrote:
>
> well I can tell you first of all that in a closed oven that is WAY WAY
> WAY to hot. When making pizza your oven should NEVER be over 400
> degrees. Do not worry about what the recipe book says or what you saw
> on tv. Pizza should NEVER be cooked over 400 F in a closed oven.
>
> After your dough is dressed place it in a 400 f oven for NO MORE than
> 7 minutes!
> BTW pizza stones are a waste of money when cooking in a closed oven
>
Well, Crusty Kruller, I bake mine, store-bought mind you, according to
>
> well I can tell you first of all that in a closed oven that is WAY WAY
> WAY to hot. When making pizza your oven should NEVER be over 400
> degrees. Do not worry about what the recipe book says or what you saw
> on tv. Pizza should NEVER be cooked over 400 F in a closed oven.
>
> After your dough is dressed place it in a 400 f oven for NO MORE than
> 7 minutes!
> BTW pizza stones are a waste of money when cooking in a closed oven
>
the package directions. 415° for 11-13 minutes; shocking, isn't it?
On top of that, my gas oven actually has a pizza setting that will
heat the oven to the desired temperature without me setting it to 415°.
These new-fangled appliances are amazing; it even cleans itself.
Taxed and Spent
Jun 20, 2020, 2:14:15 PM6/20/20
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itsjoan...@webtv.net
Jun 20, 2020, 2:15:06 PM6/20/20
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On Saturday, June 20, 2020 at 12:56:34 PM UTC-5, Hank Rogers wrote:
>
> itsjoan...@webtv.net wrote:
> >
> > At home when I do a Newman's Own it says to cook the pizza directly on the
> > oven rack. Do not use a pan of any sort if you want a browned bottom crust.
> > I do as the instructions say and I end up with a perfect crispy crust every
> > time.
> >
>
> Newman ain't as smart as Popeye :)
>
And danged if Paul ain't dead, too!
> itsjoan...@webtv.net wrote:
> >
> > At home when I do a Newman's Own it says to cook the pizza directly on the
> > oven rack. Do not use a pan of any sort if you want a browned bottom crust.
> > I do as the instructions say and I end up with a perfect crispy crust every
> > time.
> >
>
> Newman ain't as smart as Popeye :)
>
itsjoan...@webtv.net
Jun 20, 2020, 2:16:52 PM6/20/20
to
On Saturday, June 20, 2020 at 1:02:10 PM UTC-5, dsi1 wrote:
> https://www.amazon.com/photos/shared/LOoa4IetS3GjPXDF7H_muA.UCH3mFjZ9ek6sGqFXHtM5r
>
Mmmmmmmmmmmmmmmmmmmm.
> https://www.amazon.com/photos/shared/LOoa4IetS3GjPXDF7H_muA.UCH3mFjZ9ek6sGqFXHtM5r
>
Mmmmmmmmmmmmmmmmmmmm.
John Kuthe
Jun 20, 2020, 2:34:36 PM6/20/20
to
John Kuthe...
Hank Rogers
Jun 20, 2020, 3:00:47 PM6/20/20
to
Hank Rogers
Jun 20, 2020, 3:03:52 PM6/20/20
to
Hank Rogers
Jun 20, 2020, 3:05:43 PM6/20/20
to
dsi1
Jun 20, 2020, 3:06:42 PM6/20/20
to
dsi1
Jun 20, 2020, 3:55:45 PM6/20/20
to
https://www.amazon.com/photos/shared/pJtxnvq8SriApV_H__gZ0g.iT44dNN0PSvVDKAvUcPTLU
itsjoan...@webtv.net
Jun 20, 2020, 3:58:42 PM6/20/20
to
On Saturday, June 20, 2020 at 1:34:36 PM UTC-5, John Kuthe wrote:
>
> *I* don't want ANYTHING by that Jeff Bezos' Amazon on MY computer, thank you very much!
>
John Kuthe... ←- Perpetually stupid.
>
> *I* don't want ANYTHING by that Jeff Bezos' Amazon on MY computer, thank you very much!
>
Bruce
Jun 20, 2020, 4:05:23 PM6/20/20
to
On Sat, 20 Jun 2020 12:55:41 -0700 (PDT), dsi1
<dsi...@hawaiiantel.net> wrote:
>On Saturday, June 20, 2020 at 8:16:52 AM UTC-10, itsjoan...@webtv.net wrote:
>> On Saturday, June 20, 2020 at 1:02:10 PM UTC-5, dsi1 wrote:
>> > https://www.amazon.com/photos/shared/LOoa4IetS3GjPXDF7H_muA.UCH3mFjZ9ek6sGqFXHtM5r
>> >
>> Mmmmmmmmmmmmmmmmmmmm.
>
>Blueberry and marshmallow pizza? Sure, why not! It would be a good idea to add the marshmallows when the crust is almost done. One of these days, I'll make a chocolate and marshmallow pizza with a sweet whole wheat crust. That would be cool.
Amazing how mainland culture has taken over on your rock :)
<dsi...@hawaiiantel.net> wrote:
>On Saturday, June 20, 2020 at 8:16:52 AM UTC-10, itsjoan...@webtv.net wrote:
>> On Saturday, June 20, 2020 at 1:02:10 PM UTC-5, dsi1 wrote:
>> > https://www.amazon.com/photos/shared/LOoa4IetS3GjPXDF7H_muA.UCH3mFjZ9ek6sGqFXHtM5r
>> >
>> Mmmmmmmmmmmmmmmmmmmm.
>
>Blueberry and marshmallow pizza? Sure, why not! It would be a good idea to add the marshmallows when the crust is almost done. One of these days, I'll make a chocolate and marshmallow pizza with a sweet whole wheat crust. That would be cool.
dsi1
Jun 20, 2020, 4:07:59 PM6/20/20
to
On Saturday, June 20, 2020 at 4:58:50 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> news:e64bfae3-1b58-47f2...@googlegroups.com...
>
> On Friday, June 19, 2020 at 12:17:20 PM UTC-10, Silvar Beitel wrote:
> > On Friday, June 19, 2020 at 5:05:58 PM UTC-4, Thomas wrote:
> > > Using 00 flour, making thin pies.
> > > Cuisinart stone in oven. Whether 550 deg or 450 i cannot get crust to
> > > nicley brown before burning top.
> > > I tried up top in oven and down low.
> > > I tried low then opening oven door to let top heat out.
> > > The pies are really good but could be better.
> > > What do I need to do to get the crust better?
> >
> > This will be sacrilege to some, but consider baking your pizzas in pans.
> > Sheet pans, cake pans, whatever, thin aluminum. And coating the pans
> > generously with oil (and a little coarse corn meal for effect) so that the
> > bottoms of the pies "fry" in the oil at normal "high" home oven
> > temperatures. Lower rack, of course. Result is a crunchy bottom, not a
> > real char, but still pretty stiff and tasty, and it happens before the top
> > gets burnt.
> >
> "dsi1" wrote in message
> news:e64bfae3-1b58-47f2...@googlegroups.com...
>
> On Friday, June 19, 2020 at 12:17:20 PM UTC-10, Silvar Beitel wrote:
> > On Friday, June 19, 2020 at 5:05:58 PM UTC-4, Thomas wrote:
> > > Using 00 flour, making thin pies.
> > > Cuisinart stone in oven. Whether 550 deg or 450 i cannot get crust to
> > > nicley brown before burning top.
> > > I tried up top in oven and down low.
> > > I tried low then opening oven door to let top heat out.
> > > The pies are really good but could be better.
> > > What do I need to do to get the crust better?
> >
> > This will be sacrilege to some, but consider baking your pizzas in pans.
> > Sheet pans, cake pans, whatever, thin aluminum. And coating the pans
> > generously with oil (and a little coarse corn meal for effect) so that the
> > bottoms of the pies "fry" in the oil at normal "high" home oven
> > temperatures. Lower rack, of course. Result is a crunchy bottom, not a
> > real char, but still pretty stiff and tasty, and it happens before the top
> > gets burnt.
> >
> > (I incidentally have a batch of pizza dough (75% hydration) resting in the
> > fridge for home made pizza tomorrow or the next night.)
> >
> > fridge for home made pizza tomorrow or the next night.)
> >
> > (And here's something that might elicit your envy or sympathy: I live in
> > a very old (for the USA) New England farmhouse. It's a "center chimney
> > colonial" style house. Said center chimney has five fireplaces and one
> > ... beehive oven. Which would be perfect for pizza (or any wood-fired
> > bread) except for the fact that the last owner who "renovated" the place
> > covered over the oven with a wood (wood! you know, like the stuff that
> > burns!) facing. In years of looking at it, I haven't figured our how to
> > return it to usability without destroying an entire wall in the kitchen.)
> >
> > --
> > Silvar Beitel
>
> I have made fried crust pizza. It's always an option. I'll make it about 50%
> of the time. I like to make it for the kids - they seem to like it better.
> As it goes, it's easier to eat because it's easy to bite into. OTOH, here's
> a picture of a regular crust pizza.
>
> https://www.amazon.com/photos/shared/aWH4T5TiQQOkvMnOHSmmVw.550tmAA8kQE5L5Gx_r5xtt
>
> ==
>
> oooh that look lovely. I tend to spread tom paste on the top, put the
> filling on and cover with cheese. What do you do differently? Is that the
> fried pizza?
This is a pie with a fried crust. I use a pan with a raised edges for those. This one has pineapple on it. Pineapple is the greatest advancement in pizza making in the last 40 years.
> > a very old (for the USA) New England farmhouse. It's a "center chimney
> > colonial" style house. Said center chimney has five fireplaces and one
> > ... beehive oven. Which would be perfect for pizza (or any wood-fired
> > bread) except for the fact that the last owner who "renovated" the place
> > covered over the oven with a wood (wood! you know, like the stuff that
> > burns!) facing. In years of looking at it, I haven't figured our how to
> > return it to usability without destroying an entire wall in the kitchen.)
> >
> > --
> > Silvar Beitel
>
> I have made fried crust pizza. It's always an option. I'll make it about 50%
> of the time. I like to make it for the kids - they seem to like it better.
> As it goes, it's easier to eat because it's easy to bite into. OTOH, here's
> a picture of a regular crust pizza.
>
> https://www.amazon.com/photos/shared/aWH4T5TiQQOkvMnOHSmmVw.550tmAA8kQE5L5Gx_r5xtt
>
> ==
>
> oooh that look lovely. I tend to spread tom paste on the top, put the
> filling on and cover with cheese. What do you do differently? Is that the
> fried pizza?
https://www.amazon.com/photos/shared/6leyGK9IStGEl1Fd1DrrBQ.wHB4HPlv4m5rvOETlbZp7p
dsi1
Jun 20, 2020, 4:19:15 PM6/20/20
to
https://www.politico.com/news/magazine/2020/06/19/hawaii-covid-success-story-322919
Bruce
Jun 20, 2020, 4:28:19 PM6/20/20
to
On Sat, 20 Jun 2020 13:19:11 -0700 (PDT), dsi1
in. I hope they make them quarantine at least.
<dsi...@hawaiiantel.net> wrote:
>On Saturday, June 20, 2020 at 10:05:23 AM UTC-10, Bruce wrote:
>> On Sat, 20 Jun 2020 12:55:41 -0700 (PDT), dsi1
>> <dsi...@hawaiiantel.net> wrote:
>>
>> >On Saturday, June 20, 2020 at 8:16:52 AM UTC-10, itsjoan...@webtv.net wrote:
>> >> On Saturday, June 20, 2020 at 1:02:10 PM UTC-5, dsi1 wrote:
>> >> > https://www.amazon.com/photos/shared/LOoa4IetS3GjPXDF7H_muA.UCH3mFjZ9ek6sGqFXHtM5r
>> >> >
>> >> Mmmmmmmmmmmmmmmmmmmm.
>> >
>> >Blueberry and marshmallow pizza? Sure, why not! It would be a good idea to add the marshmallows when the crust is almost done. One of these days, I'll make a chocolate and marshmallow pizza with a sweet whole wheat crust. That would be cool.
>>
>> Amazing how mainland culture has taken over on your rock :)
>
>I fully acknowledge that to be the case. That's only natural in this connected world. I'm not going to worry about the natural progression of things. OTOH, we really need a way to keep those pesky tourists out of here.
Most newly found cases in Australia also come from foreigners coming
>On Saturday, June 20, 2020 at 10:05:23 AM UTC-10, Bruce wrote:
>> On Sat, 20 Jun 2020 12:55:41 -0700 (PDT), dsi1
>> <dsi...@hawaiiantel.net> wrote:
>>
>> >On Saturday, June 20, 2020 at 8:16:52 AM UTC-10, itsjoan...@webtv.net wrote:
>> >> On Saturday, June 20, 2020 at 1:02:10 PM UTC-5, dsi1 wrote:
>> >> > https://www.amazon.com/photos/shared/LOoa4IetS3GjPXDF7H_muA.UCH3mFjZ9ek6sGqFXHtM5r
>> >> >
>> >> Mmmmmmmmmmmmmmmmmmmm.
>> >
>> >Blueberry and marshmallow pizza? Sure, why not! It would be a good idea to add the marshmallows when the crust is almost done. One of these days, I'll make a chocolate and marshmallow pizza with a sweet whole wheat crust. That would be cool.
>>
>> Amazing how mainland culture has taken over on your rock :)
>
>I fully acknowledge that to be the case. That's only natural in this connected world. I'm not going to worry about the natural progression of things. OTOH, we really need a way to keep those pesky tourists out of here.
in. I hope they make them quarantine at least.
Thomas
Jun 20, 2020, 4:31:28 PM6/20/20
to
Bought a perf pan. Thanks.
I think my yeast is dead.. big bag, 1lb of saf.
On to new everything. I do like the pan idea unless you guys gals suggest other.
2 tsp in water 95 deg, one tsp sugar, 20 minutes, nothing. Looks like clear mud. No bubble action.
Starting over...will reply when I figure it out. Thanks for helping
I think my yeast is dead.. big bag, 1lb of saf.
On to new everything. I do like the pan idea unless you guys gals suggest other.
2 tsp in water 95 deg, one tsp sugar, 20 minutes, nothing. Looks like clear mud. No bubble action.
Starting over...will reply when I figure it out. Thanks for helping
Silvar Beitel
Jun 20, 2020, 5:06:56 PM6/20/20
to
I always make more pizza dough than I need and do something else with the excess. I usually simply bake a small loaf of uninteresting bread with the mid-range doughs but have discovered that the really goopy doughs make great English muffins the next day.
--
Silvar Beitel
itsjoan...@webtv.net
Jun 20, 2020, 5:22:22 PM6/20/20
to
On Saturday, June 20, 2020 at 2:05:43 PM UTC-5, Hank Rogers wrote:
>
> itsjoan...@webtv.net wrote:
> >
>
> itsjoan...@webtv.net wrote:
> >
> > These new-fangled appliances are amazing; it even cleans itself.
> >
>
> Will it function as an air fryer?
>
No, but I've got one those, too.
> >
>
> Will it function as an air fryer?
>
jmcquown
Jun 20, 2020, 5:33:34 PM6/20/20
to
On 6/20/2020 12:57 PM, itsjoan...@webtv.net wrote:
> At home when I do a Newman's Own it says to cook the pizza directly on the
> oven rack. Do not use a pan of any sort if you want a browned bottom crust.
> I do as the instructions say and I end up with a perfect crispy crust every
> time.
Yep!
> At home when I do a Newman's Own it says to cook the pizza directly on the
> oven rack. Do not use a pan of any sort if you want a browned bottom crust.
> I do as the instructions say and I end up with a perfect crispy crust every
> time.
Jill
Dave Smith
Jun 20, 2020, 5:37:19 PM6/20/20
to
On 2020-06-20 4:53 a.m., Daniel wrote:
> Speaking of sauces. Does anyone have a tried and true red pizza sauce
> recipe? I just wing it with canned tomato sauce, herbs, salt, pepper, sugar.
Okay. I'll bite. If you proudly just wing it, why do you want to know
about tried and true recipes?
> Speaking of sauces. Does anyone have a tried and true red pizza sauce
> recipe? I just wing it with canned tomato sauce, herbs, salt, pepper, sugar.
Okay. I'll bite. If you proudly just wing it, why do you want to know
about tried and true recipes?
Daniel
Jun 20, 2020, 5:41:49 PM6/20/20
to
--
Daniel
Visit me at: gopher://gcpp.world
Hank Rogers
Jun 20, 2020, 6:00:44 PM6/20/20
to
itsjoan...@webtv.net wrote:
> On Saturday, June 20, 2020 at 1:34:36 PM UTC-5, John Kuthe wrote:
>>
>> *I* don't want ANYTHING by that Jeff Bezos' Amazon on MY computer, thank you very much!
>>
> John Kuthe... ↠- Perpetually stupid.
> On Saturday, June 20, 2020 at 1:34:36 PM UTC-5, John Kuthe wrote:
>>
>> *I* don't want ANYTHING by that Jeff Bezos' Amazon on MY computer, thank you very much!
>>
>
He's a 5 min walk from a university where he can get PHD's in EE
and CS. He may become perfessor kuth.
Hank Rogers
Jun 20, 2020, 6:05:14 PM6/20/20
to
itsjoan...@webtv.net wrote:
> On Saturday, June 20, 2020 at 1:34:36 PM UTC-5, John Kuthe wrote:
>>
>> *I* don't want ANYTHING by that Jeff Bezos' Amazon on MY computer, thank you very much!
>>
> John Kuthe... ↠- Perpetually stupid.
> On Saturday, June 20, 2020 at 1:34:36 PM UTC-5, John Kuthe wrote:
>>
>> *I* don't want ANYTHING by that Jeff Bezos' Amazon on MY computer, thank you very much!
>>
>
Simple Simon, the pieman ... in da LOO!
graham
Jun 20, 2020, 6:06:40 PM6/20/20
to
On 2020-06-20 3:41 p.m., Daniel wrote:
> Silvar Beitel <silver...@charter.net> writes:
>
>> On Saturday, June 20, 2020 at 12:46:05 PM UTC-4, graham wrote:
>>> On 2020-06-20 9:32 a.m., Silvar Beitel wrote:
>>>> On Saturday, June 20, 2020 at 4:51:18 AM UTC-4, Daniel wrote:
>>>>> Silvar Beitel <silver...@charter.net> writes:
>>>>>> (I incidentally have a batch of pizza dough (75% hydration) resting in
>>>>>> the fridge for home made pizza tomorrow or the next night.)
>>>>>
>>>>> How do you control the hydration?
>>>>
>>>> I just measure the flour and water by weight. At high hydration,
>>>> I doubt storage room or proofing box humidity make much of a
>>>> difference, but I don't have enough experience to be certain.
>>>>
>>> Is the 75% hydration for bread or AP flour? It seems a bit high for "00"
>>> Italian flour.
>>> Graham
>>
>> Bread flour, specifically King Arthur. I never remember to put OO on
>> my grocery list, so I've never tried it. But thanks to you, it's on
>> there now. :-) And of course, if you think your dough is too wet, you
>> can always work in a bit more while you're handling it.
>
> I've never heard of 00 flour until now. Researching...
>
You'll find it in Italian stores.
> Silvar Beitel <silver...@charter.net> writes:
>
>> On Saturday, June 20, 2020 at 12:46:05 PM UTC-4, graham wrote:
>>> On 2020-06-20 9:32 a.m., Silvar Beitel wrote:
>>>> On Saturday, June 20, 2020 at 4:51:18 AM UTC-4, Daniel wrote:
>>>>> Silvar Beitel <silver...@charter.net> writes:
>>>>>> (I incidentally have a batch of pizza dough (75% hydration) resting in
>>>>>> the fridge for home made pizza tomorrow or the next night.)
>>>>>
>>>>> How do you control the hydration?
>>>>
>>>> I just measure the flour and water by weight. At high hydration,
>>>> I doubt storage room or proofing box humidity make much of a
>>>> difference, but I don't have enough experience to be certain.
>>>>
>>> Is the 75% hydration for bread or AP flour? It seems a bit high for "00"
>>> Italian flour.
>>> Graham
>>
>> Bread flour, specifically King Arthur. I never remember to put OO on
>> my grocery list, so I've never tried it. But thanks to you, it's on
>> there now. :-) And of course, if you think your dough is too wet, you
>> can always work in a bit more while you're handling it.
>
> I've never heard of 00 flour until now. Researching...
>
Daniel
Jun 20, 2020, 6:58:08 PM6/20/20
to
batches. When would you consider it complete?
Daniel
Jun 20, 2020, 7:00:23 PM6/20/20
to
Silvar Beitel <silver...@charter.net> writes:
> On Saturday, June 20, 2020 at 4:53:27 AM UTC-4, Daniel wrote:
>> Speaking of sauces. Does anyone have a tried and true red pizza sauce
>> recipe? I just wing it with canned tomato sauce, herbs, salt, pepper, sugar.
>
> I have experimented for years and have settled on this. It's fairly thick but easily spreadable and for me, it just ain't pizza unless it has fennel in the sauce.
>
> 8 oz. can of tomato sauce
> 8 oz. can of tomato paste
> 1 Tbsp. dry Italian herb blend
> 1/2 tsp. salt (or more or less, depending on the salt in the tomato sauce and paste)
> 1/2 tsp. black pepper
> 1 tsp. fennel seeds
>
> Stir it all together in a plastic container (old peanut butter jar is perfect). Use some for your current pizza(s), throw the jar in the freezer for next time(s).
Ohhhhh that looks good. I'll give it a try.
> On Saturday, June 20, 2020 at 4:53:27 AM UTC-4, Daniel wrote:
>> Speaking of sauces. Does anyone have a tried and true red pizza sauce
>> recipe? I just wing it with canned tomato sauce, herbs, salt, pepper, sugar.
>
>
> 8 oz. can of tomato sauce
> 8 oz. can of tomato paste
> 1 Tbsp. dry Italian herb blend
> 1/2 tsp. salt (or more or less, depending on the salt in the tomato sauce and paste)
> 1/2 tsp. black pepper
> 1 tsp. fennel seeds
>
> Stir it all together in a plastic container (old peanut butter jar is perfect). Use some for your current pizza(s), throw the jar in the freezer for next time(s).
Ohhhhh that looks good. I'll give it a try.
Leo
Jun 21, 2020, 2:52:08 AM6/21/20
to
On 2020 Jun 20, , Christ...@deathtochristianity.pl wrote
(in article<ffisef9sdplme894q...@4ax.com>):
> well I can tell you first of all that in a closed oven that is WAY WAY
> WAY to hot. When making pizza your oven should NEVER be over 400
> degrees. Do not worry about what the recipe book says or what you saw
> on tv. Pizza should NEVER be cooked over 400 F in a closed oven.
I disagree.
leo
(in article<ffisef9sdplme894q...@4ax.com>):
> well I can tell you first of all that in a closed oven that is WAY WAY
> WAY to hot. When making pizza your oven should NEVER be over 400
> degrees. Do not worry about what the recipe book says or what you saw
> on tv. Pizza should NEVER be cooked over 400 F in a closed oven.
leo
Leo
Jun 21, 2020, 3:11:14 AM6/21/20
to
On 2020 Jun 20, , dsi1 wrote
(in article<237239a8-18bf-4ba2...@googlegroups.com>):
> I'll open up a can of tomato paste and spread that on the dough, then
> sprinkle with salt and pepper. Then I hit it with a big container of
> spaghetti seasoning. You can use tomato sauce instead of paste if you want it
> to be more saucy but I hardly ever do. That is not a fried pizza - it's just
> a regular one.
I never fried a pizza but for a fifteen inch regular pizza, I do this for
sauce:
8 oz can plain tomato sauce
1/2 tsp dried basil
1/2 tsp dried oregano
1 garlic clove crushed (just because)
Mix the above together and paint the pizza. Then, do what you want to
enhance the pizza. Discard any unused sauce. Some think the sauce makes the
pizza. I don’t. Less is better for me, maybe because of the way I make
it.
leo
(in article<237239a8-18bf-4ba2...@googlegroups.com>):
> I'll open up a can of tomato paste and spread that on the dough, then
> sprinkle with salt and pepper. Then I hit it with a big container of
> spaghetti seasoning. You can use tomato sauce instead of paste if you want it
> to be more saucy but I hardly ever do. That is not a fried pizza - it's just
> a regular one.
I never fried a pizza but for a fifteen inch regular pizza, I do this for
sauce:
8 oz can plain tomato sauce
1/2 tsp dried basil
1/2 tsp dried oregano
1 garlic clove crushed (just because)
Mix the above together and paint the pizza. Then, do what you want to
enhance the pizza. Discard any unused sauce. Some think the sauce makes the
pizza. I don’t. Less is better for me, maybe because of the way I make
it.
leo
Taxed and Spent
Jun 21, 2020, 7:05:32 AM6/21/20
to
tips.
Ophelia
Jun 21, 2020, 7:25:22 AM6/21/20
to
"dsi1" wrote in message
news:237239a8-18bf-4ba2...@googlegroups.com...
On Saturday, June 20, 2020 at 4:58:50 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> news:e64bfae3-1b58-47f2...@googlegroups.com...
>
> On Friday, June 19, 2020 at 12:17:20 PM UTC-10, Silvar Beitel wrote:
> > On Friday, June 19, 2020 at 5:05:58 PM UTC-4, Thomas wrote:
> > > Using 00 flour, making thin pies.
> > > Cuisinart stone in oven. Whether 550 deg or 450 i cannot get crust to
> > > nicley brown before burning top.
> > > I tried up top in oven and down low.
> > > I tried low then opening oven door to let top heat out.
> > > The pies are really good but could be better.
> > > What do I need to do to get the crust better?
> >
> > This will be sacrilege to some, but consider baking your pizzas in pans.
> > Sheet pans, cake pans, whatever, thin aluminum. And coating the pans
> > generously with oil (and a little coarse corn meal for effect) so that
> > the
> > bottoms of the pies "fry" in the oil at normal "high" home oven
> > temperatures. Lower rack, of course. Result is a crunchy bottom, not a
> > real char, but still pretty stiff and tasty, and it happens before the
> > top
> > gets burnt.
> >
> > (I incidentally have a batch of pizza dough (75% hydration) resting in
> > the
> > fridge for home made pizza tomorrow or the next night.)
> >
> > the
> > fridge for home made pizza tomorrow or the next night.)
> >
> > (And here's something that might elicit your envy or sympathy: I live
> > in
> > a very old (for the USA) New England farmhouse. It's a "center chimney
> > colonial" style house. Said center chimney has five fireplaces and one
> > ... beehive oven. Which would be perfect for pizza (or any wood-fired
> > bread) except for the fact that the last owner who "renovated" the place
> > covered over the oven with a wood (wood! you know, like the stuff that
> > burns!) facing. In years of looking at it, I haven't figured our how to
> > return it to usability without destroying an entire wall in the
> > kitchen.)
> >
> > --
> > Silvar Beitel
>
> I have made fried crust pizza. It's always an option. I'll make it about
> 50%
> of the time. I like to make it for the kids - they seem to like it better.
> As it goes, it's easier to eat because it's easy to bite into. OTOH,
> here's
> a picture of a regular crust pizza.
>
> https://www.amazon.com/photos/shared/aWH4T5TiQQOkvMnOHSmmVw.550tmAA8kQE5L5Gx_r5xtt
>
> ==
>
> oooh that look lovely. I tend to spread tom paste on the top, put the
> filling on and cover with cheese. What do you do differently? Is that
> the
> fried pizza?
> > in
> > a very old (for the USA) New England farmhouse. It's a "center chimney
> > colonial" style house. Said center chimney has five fireplaces and one
> > ... beehive oven. Which would be perfect for pizza (or any wood-fired
> > bread) except for the fact that the last owner who "renovated" the place
> > covered over the oven with a wood (wood! you know, like the stuff that
> > burns!) facing. In years of looking at it, I haven't figured our how to
> > return it to usability without destroying an entire wall in the
> > kitchen.)
> >
> > --
> > Silvar Beitel
>
> I have made fried crust pizza. It's always an option. I'll make it about
> 50%
> of the time. I like to make it for the kids - they seem to like it better.
> As it goes, it's easier to eat because it's easy to bite into. OTOH,
> here's
> a picture of a regular crust pizza.
>
> https://www.amazon.com/photos/shared/aWH4T5TiQQOkvMnOHSmmVw.550tmAA8kQE5L5Gx_r5xtt
>
> ==
>
> oooh that look lovely. I tend to spread tom paste on the top, put the
> filling on and cover with cheese. What do you do differently? Is that
> the
> fried pizza?
I'll open up a can of tomato paste and spread that on the dough, then
sprinkle with salt and pepper. Then I hit it with a big container of
spaghetti seasoning. You can use tomato sauce instead of paste if you want
it to be more saucy but I hardly ever do. That is not a fried pizza - it's
just a regular one.
If I got a jar of pesto, I'll use that.
sprinkle with salt and pepper. Then I hit it with a big container of
spaghetti seasoning. You can use tomato sauce instead of paste if you want
it to be more saucy but I hardly ever do. That is not a fried pizza - it's
just a regular one.
https://www.amazon.com/photos/shared/LOoa4IetS3GjPXDF7H_muA.UCH3mFjZ9ek6sGqFXHtM5r
==
That looks lovely and I would have no problem, but D. won't won't eat
pesto:(( Actually, I ought to try it sometime. He is starting to like
things he never did in the past!! Who knows... but it could be worth a
try:))
I don't know that spaghetti seasoning is:(
Ophelia
Jun 21, 2020, 7:40:11 AM6/21/20
to
"Bruce" wrote in message news:p8ssefhcinc3jk86u...@4ax.com...
My daughter and family in Germany are desperate to come to visit this
summer (yes were are desperate to see them too) but it looks like it won't
happen:((((
Ophelia
Jun 21, 2020, 7:43:05 AM6/21/20
to
"Daniel" wrote in message news:87mu4xe...@sci.fidan.com...
===
I have had some 00 flour in my pantry for a very long time. I can't
remember what I used it for and I don't have clue how to use it now:(
Sheldon Martin
Jun 21, 2020, 8:34:52 AM6/21/20
to
> Ed Pawlowski writes:
>
> Speaking of sauces. Does anyone have a tried and true red pizza sauce
> recipe? I just wing it with canned tomato sauce, herbs, salt, pepper, sugar.
I put a large can of whole peeled tomatoes through my Foley food mill
>
> Speaking of sauces. Does anyone have a tried and true red pizza sauce
> recipe? I just wing it with canned tomato sauce, herbs, salt, pepper, sugar.
to remove the seeds, then add a big pinch of Italian herbs, and that's
it... pizza sauce is not cooked... it gets cooked when baking the
pizza, otherwise in a hot pizza oven it will caramelize (turn brown)
and taste nasty. Many people think pasta sauce needs hours of
cooking, not true... pasta sauce is simmered very low, very briefly,
with long cooking it too will caramelize, turn brown and taste nothing
of tomatoes. I sometimes use crushed tomatoes for pasta sauce but if
I have time I prefer using whole canned tomatoes with seeds removed
with a food mill.
I grow lots of romas but don't use them for sauce, too labor intensive
to remove the skins, the seeds, and then need to remove all that
excess water, reducing tomatoes to get rid of the water ends up c
aramelizing. Commercially the water is removed in a huge vacuum
tower, the same method used to make frozen orange juice concentrate.
We use our home grown romas for salads, I like them diced and mixed
with diced Kirbys, some curley leaf parsley, and some olive
oil/vinegar dressing. Kirbys are my favorite cuke, doesnt need
peeling and when picked small the seeds are non-existant. I also put
up a few gallons for pickling (fermenting).
Cindy Hamilton
Jun 21, 2020, 8:58:25 AM6/21/20
to
On Sunday, June 21, 2020 at 8:34:52 AM UTC-4, Sheldon wrote:
> > Ed Pawlowski writes:
> >
> > Speaking of sauces. Does anyone have a tried and true red pizza sauce
> > recipe? I just wing it with canned tomato sauce, herbs, salt, pepper, sugar.
>
> I put a large can of whole peeled tomatoes through my Foley food mill
> to remove the seeds, then add a big pinch of Italian herbs, and that's
> it... pizza sauce is not cooked... it gets cooked when baking the
> pizza, otherwise in a hot pizza oven it will caramelize (turn brown)
> and taste nasty. Many people think pasta sauce needs hours of
> cooking, not true... pasta sauce is simmered very low, very briefly,
> with long cooking it too will caramelize, turn brown and taste nothing
> of tomatoes.
Your personal taste duly noted.
> > Ed Pawlowski writes:
> >
> > Speaking of sauces. Does anyone have a tried and true red pizza sauce
> > recipe? I just wing it with canned tomato sauce, herbs, salt, pepper, sugar.
>
> I put a large can of whole peeled tomatoes through my Foley food mill
> to remove the seeds, then add a big pinch of Italian herbs, and that's
> it... pizza sauce is not cooked... it gets cooked when baking the
> pizza, otherwise in a hot pizza oven it will caramelize (turn brown)
> and taste nasty. Many people think pasta sauce needs hours of
> cooking, not true... pasta sauce is simmered very low, very briefly,
> with long cooking it too will caramelize, turn brown and taste nothing
> of tomatoes.
Millions of people like the caramelized taste. I often brown
tomato paste to add depth of flavor to soups and sauces.
Cindy Hamilton
Gary
Jun 21, 2020, 9:01:40 AM6/21/20
to
dsi1 wrote:
>
> Blueberry and marshmallow pizza? Sure, why not! It would be a good idea to add the marshmallows when the crust is almost done. One of these days, I'll make a chocolate and marshmallow pizza with a sweet whole wheat crust. That would be cool.
Don't do it! You will lose all face and embarrass your ancestors.
>
> Blueberry and marshmallow pizza? Sure, why not! It would be a good idea to add the marshmallows when the crust is almost done. One of these days, I'll make a chocolate and marshmallow pizza with a sweet whole wheat crust. That would be cool.
Gary
Jun 21, 2020, 9:02:59 AM6/21/20
to
open to find a better recipe.
Gary
Jun 21, 2020, 9:13:49 AM6/21/20
to
Sheldon Martin
Jun 21, 2020, 9:24:33 AM6/21/20
to
On Sun, 21 Jun 2020 01:41:02 -0500, Sqwertz <sqwe...@gmail.invalid>
wrote:
>On Sat, 20 Jun 2020 07:30:48 -0400, Gary wrote:
>
>> Janet wrote:
>>>
>>> In article <k1aHG.5917$Ml5....@fx24.iad>, e...@snet.xxx says...
>>>> Bottom rack. Could your sauce be making your crust too wet before it
>>>> bakes?
>>>
>>> Forget the stone, its just a fancy folderol.
>>>
>>> Cook your pizza on a thin metal tray (such as a cookie tray; or a
>>> roasting tin turned upside down).
>>>
>>> Preheat the oven, arrange pizza on cold tray, place tray on shelf in
>>> oven.
>>
>> I always cook my pizzas on a 16" round tray. No oil on the tray.
>> Cook for 20 minutes at 425F and it always turns out nice.
>
>Perforated aluminum pizza pan for me. Build the pizza right on the
>tray, heat the tray on the gas stove turning a few times to give it
>a good warming up (2 minutes), then transfer to 500F oven.
>
>-sw
That's a good idea, I never thought to preheat on a top burner, I will
try it next time.
wrote:
>On Sat, 20 Jun 2020 07:30:48 -0400, Gary wrote:
>
>> Janet wrote:
>>>
>>> In article <k1aHG.5917$Ml5....@fx24.iad>, e...@snet.xxx says...
>>>>
>>>> On 6/19/2020 5:05 PM, Thomas wrote:
>>>> > Using 00 flour, making thin pies.
>>>> > Cuisinart stone in oven. Whether 550 deg or 450 i cannot get crust to nicley brown before burning top.
>>>> > I tried up top in oven and down low.
>>>> > I tried low then opening oven door to let top heat out.
>>>> > The pies are really good but could be better.
>>>> > What do I need to do to get the crust better?
>>>> >
>>>>
>>>> How long do you heat up the stone? I always gave it 20 to 30 minutes.
>>>> On 6/19/2020 5:05 PM, Thomas wrote:
>>>> > Using 00 flour, making thin pies.
>>>> > Cuisinart stone in oven. Whether 550 deg or 450 i cannot get crust to nicley brown before burning top.
>>>> > I tried up top in oven and down low.
>>>> > I tried low then opening oven door to let top heat out.
>>>> > The pies are really good but could be better.
>>>> > What do I need to do to get the crust better?
>>>> >
>>>>
>>>> Bottom rack. Could your sauce be making your crust too wet before it
>>>> bakes?
>>>
>>> Forget the stone, its just a fancy folderol.
>>>
>>> Cook your pizza on a thin metal tray (such as a cookie tray; or a
>>> roasting tin turned upside down).
>>>
>>> Preheat the oven, arrange pizza on cold tray, place tray on shelf in
>>> oven.
>>
>> I always cook my pizzas on a 16" round tray. No oil on the tray.
>> Cook for 20 minutes at 425F and it always turns out nice.
>
>Perforated aluminum pizza pan for me. Build the pizza right on the
>tray, heat the tray on the gas stove turning a few times to give it
>a good warming up (2 minutes), then transfer to 500F oven.
>
>-sw
That's a good idea, I never thought to preheat on a top burner, I will
try it next time.
Sheldon Martin
Jun 21, 2020, 9:36:32 AM6/21/20
to
On Sun, 21 Jun 2020 01:42:15 -0500, Sqwertz <sqwe...@gmail.invalid>
wrote:
>On Sat, 20 Jun 2020 10:00:58 -0700 (PDT), itsjoan...@webtv.net
>wrote:
>
>> On Saturday, June 20, 2020 at 10:44:15 AM UTC-5, Gary wrote:
>>>
>>> Sheldon Martin wrote:
>>>>
>>>> Pizza bakes best on a perforated metal pan or a pizza screen:
>>>
>>> No. I have a perforated pan and it was a waste of money.
>>>
>> I've got one, too. If we lived near Sheldon we could gift him those
>> useless pans.
>
>They work great for me. You must not be doing it right.
>
>-sw
Gary has to be doing something wrong, I've been using my perforated
pan for many years and it works perfectly every time. The perforated
pan makes it easy to place the pie into the oven and to remove from
the oven, needs no corn meal or peel. And I slice the pizza right on
the perforated pan. Gary doesn't say what is bad about it.
wrote:
>On Sat, 20 Jun 2020 10:00:58 -0700 (PDT), itsjoan...@webtv.net
>wrote:
>
>> On Saturday, June 20, 2020 at 10:44:15 AM UTC-5, Gary wrote:
>>>
>>> Sheldon Martin wrote:
>>>>
>>>> Pizza bakes best on a perforated metal pan or a pizza screen:
>>>
>>> No. I have a perforated pan and it was a waste of money.
>>>
>> I've got one, too. If we lived near Sheldon we could gift him those
>> useless pans.
>
>They work great for me. You must not be doing it right.
>
>-sw
Gary has to be doing something wrong, I've been using my perforated
pan for many years and it works perfectly every time. The perforated
pan makes it easy to place the pie into the oven and to remove from
the oven, needs no corn meal or peel. And I slice the pizza right on
the perforated pan. Gary doesn't say what is bad about it.
Ophelia
Jun 21, 2020, 9:50:09 AM6/21/20
to
"Cindy Hamilton" wrote in message
news:254fc40d-ada6-43bb...@googlegroups.com...
I have never thought of doing that! Thank you. Do you just kind of fry
it in pan with no oil?
Ophelia
Jun 21, 2020, 9:51:31 AM6/21/20
to
"Gary" wrote in message news:5EEF5A00...@att.net...
Heck yes!!
John Kuthe
Jun 21, 2020, 9:53:38 AM6/21/20
to
Never repeatable, but always delicious!
John Kuthe...
Sheldon Martin
Jun 21, 2020, 10:55:12 AM6/21/20
to
On Sun, 21 Jun 2020 Sqwertz wrote:
>On Sat, 20 Jun 2020 Sheldon Martin wrote:
>
>>Most pizzarias with real pizza ovens use perforated pizza pans for baking
>
>If they use pans, they're not perforated.
>
>>and that's what I've been using for some 40 years.
>
>Of course. We've seen the hundreds of pictures of pizza you've
>posted in the last 25 years.
>
>IOW: It doesn't happen.
>
>-sw
Most pizzarias use pizza screens rather than the perforated pan but
both are the same idea, the screens just have much smaller openings. I
haven't taken pizza pictures because I don't make from scratch pizza
often, perhaps three times in my life, I really don't see the point of
playing with pizza dough. I bake a frozen doctored pizza on the
perforated pan... I doubt anyone would be interested in seeing it,
typically I add Italian herbs, more cheeze, and sometimes anchovies. I
haven't posted food pictures for a long time now because no one
comments good, bad, or indifferent. I don't think many read my posts
other than you... I must be in everyone's killfile but I don't care,
their loss.
>On Sat, 20 Jun 2020 Sheldon Martin wrote:
>
>>Most pizzarias with real pizza ovens use perforated pizza pans for baking
>
>If they use pans, they're not perforated.
>
>>and that's what I've been using for some 40 years.
>
>Of course. We've seen the hundreds of pictures of pizza you've
>posted in the last 25 years.
>
>IOW: It doesn't happen.
>
>-sw
Most pizzarias use pizza screens rather than the perforated pan but
both are the same idea, the screens just have much smaller openings. I
haven't taken pizza pictures because I don't make from scratch pizza
often, perhaps three times in my life, I really don't see the point of
playing with pizza dough. I bake a frozen doctored pizza on the
perforated pan... I doubt anyone would be interested in seeing it,
typically I add Italian herbs, more cheeze, and sometimes anchovies. I
haven't posted food pictures for a long time now because no one
comments good, bad, or indifferent. I don't think many read my posts
other than you... I must be in everyone's killfile but I don't care,
their loss.
Sheldon Martin
Jun 21, 2020, 10:59:51 AM6/21/20
to
On Sun, 21 Jun 2020 01:47:14 -0500, Sqwertz <sqwe...@gmail.invalid>
wrote:
>On Sat, 20 Jun 2020 12:35:17 -0400, Sheldon Martin wrote:
>
>> the Fire
>> Underwriters won't permit new pizza parlors to install such nor to
>> replace such.
>
>Bullshit.
>
>-sw
Maybe where you live but in NY and many other places they don't permit
wood or coal stoves/ovens. Most house fires here are from burning
wood in fireplaces.
wrote:
>On Sat, 20 Jun 2020 12:35:17 -0400, Sheldon Martin wrote:
>
>> the Fire
>> Underwriters won't permit new pizza parlors to install such nor to
>> replace such.
>
>Bullshit.
>
>-sw
Maybe where you live but in NY and many other places they don't permit
wood or coal stoves/ovens. Most house fires here are from burning
wood in fireplaces.
Sheldon Martin
Jun 21, 2020, 11:06:38 AM6/21/20
to
On Sun, 21 Jun 2020 01:56:59 -0500, Sqwertz <sqwe...@gmail.invalid>
wrote:
>On Sat, 20 Jun 2020 13:31:24 -0700 (PDT), Thomas wrote:
>
>> Bought a perf pan. Thanks.
>> I think my yeast is dead.. big bag, 1lb of saf.
>
>You can easily tell if your yeast is dead if your dough doesn't rise
>in 2 hours. It's a dead yeast giveaway. Didn't you stop there?
>
>-sw
It's easy to test yeast in under 15 minutes without wasting flour,
simply sprinkle a little yeast in a cup of warm water that contains a
pinch of sugar... stir and if it doesn't foam up within a few minutes
that yeast is dead.
wrote:
>On Sat, 20 Jun 2020 13:31:24 -0700 (PDT), Thomas wrote:
>
>> Bought a perf pan. Thanks.
>> I think my yeast is dead.. big bag, 1lb of saf.
>
>You can easily tell if your yeast is dead if your dough doesn't rise
>in 2 hours. It's a dead yeast giveaway. Didn't you stop there?
>
>-sw
It's easy to test yeast in under 15 minutes without wasting flour,
simply sprinkle a little yeast in a cup of warm water that contains a
pinch of sugar... stir and if it doesn't foam up within a few minutes
that yeast is dead.
Gary
Jun 21, 2020, 11:09:50 AM6/21/20
to
Gary
Jun 21, 2020, 11:10:12 AM6/21/20
to
Sheldon Martin wrote:
>
> Gary has to be doing something wrong, I've been using my perforated
> pan for many years and it works perfectly every time. The perforated
> pan makes it easy to place the pie into the oven and to remove from
> the oven, needs no corn meal or peel. And I slice the pizza right on
> the perforated pan. Gary doesn't say what is bad about it.
Nothing bad to say about a perforated pan. Just a worthless
>
> Gary has to be doing something wrong, I've been using my perforated
> pan for many years and it works perfectly every time. The perforated
> pan makes it easy to place the pie into the oven and to remove from
> the oven, needs no corn meal or peel. And I slice the pizza right on
> the perforated pan. Gary doesn't say what is bad about it.
new thing to buy. Any pizza I make, Homemade or store bought
cooks just fine and the same on my solid 16" pan.
Sheldon Martin
Jun 21, 2020, 11:19:33 AM6/21/20
to
On Sun, 21 Jun 2020 00:11:31 -0700, Leo <leobla...@sbcglobal.net>
wrote:
I'd add the unused portion of sauce to soup... can even use it in
salad dressing. I don't like throwing perfectly good food away.
Except for the garlic there are plenty of critters here that would lap
it up from a saucer or even from the ground. Even your dog would lap
up tomato sauce... mix it with dog food and it'll be gone within
seconds.
wrote:
salad dressing. I don't like throwing perfectly good food away.
Except for the garlic there are plenty of critters here that would lap
it up from a saucer or even from the ground. Even your dog would lap
up tomato sauce... mix it with dog food and it'll be gone within
seconds.
bruce2...@gmail.com
Jun 21, 2020, 11:40:42 AM6/21/20
to
Sat, June 20, 2020 at 4:58AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> news:e64bfae3-1b58-47f2...@googlegroups.com...
>
> On Friday, June 19, 2020 at 12:17:20 PM UTC-10, Silvar Beitel wrote:
> "dsi1" wrote in message
> news:e64bfae3-1b58-47f2...@googlegroups.com...
>
> On Friday, June 19, 2020 at 12:17:20 PM UTC-10, Silvar Beitel wrote:
> > On Friday, June 19, 2020 at 5:05:58 PM UTC-4, Thomas wrote:
> > > Using 00 flour, making thin pies.
> > > Cuisinart stone in oven. Whether 550 deg or 450 i cannot get crust to
> > > nicley brown before burning top.
> > > I tried up top in oven and down low.
> > > I tried low then opening oven door to let top heat out.
> > > The pies are really good but could be better.
> > > What do I need to do to get the crust better?
> >
> > > Using 00 flour, making thin pies.
> > > Cuisinart stone in oven. Whether 550 deg or 450 i cannot get crust to
> > > nicley brown before burning top.
> > > I tried up top in oven and down low.
> > > I tried low then opening oven door to let top heat out.
> > > The pies are really good but could be better.
> > > What do I need to do to get the crust better?
> >
> > This will be sacrilege to some, but consider baking your pizzas in pans.
> > Sheet pans, cake pans, whatever, thin aluminum. And coating the pans
> > generously with oil (and a little coarse corn meal for effect) so that the
> > bottoms of the pies "fry" in the oil at normal "high" home oven
> > temperatures. Lower rack, of course. Result is a crunchy bottom, not a
> > real char, but still pretty stiff and tasty, and it happens before the top
> > gets burnt.
> >
> > Sheet pans, cake pans, whatever, thin aluminum. And coating the pans
> > generously with oil (and a little coarse corn meal for effect) so that the
> > bottoms of the pies "fry" in the oil at normal "high" home oven
> > temperatures. Lower rack, of course. Result is a crunchy bottom, not a
> > real char, but still pretty stiff and tasty, and it happens before the top
> > gets burnt.
> >
> > (I incidentally have a batch of pizza dough (75% hydration) resting in the
> > fridge for home made pizza tomorrow or the next night.)
> >
> > fridge for home made pizza tomorrow or the next night.)
> >
> > (And here's something that might elicit your envy or sympathy: I live in
> > a very old (for the USA) New England farmhouse. It's a "center chimney
> > colonial" style house. Said center chimney has five fireplaces and one
> > ... beehive oven. Which would be perfect for pizza (or any wood-fired
> > bread) except for the fact that the last owner who "renovated" the place
> > covered over the oven with a wood (wood! you know, like the stuff that
> > burns!) facing. In years of looking at it, I haven't figured our how to
> > return it to usability without destroying an entire wall in the kitchen.)
> >
> > --
> > Silvar Beitel
>
> I have made fried crust pizza. It's always an option. I'll make it about 50%
> of the time. I like to make it for the kids - they seem to like it better.
> As it goes, it's easier to eat because it's easy to bite into. OTOH, here's
> a picture of a regular crust pizza.
> https://www.amazon.com/photos/shared/aWH4T5TiQQOkvMnOHSmmVw.550tmAA8kQE5L5Gx_r5xtt
>
> ==
>
> oooh that look lovely. I tend to spread tom paste on the top ...
> > a very old (for the USA) New England farmhouse. It's a "center chimney
> > colonial" style house. Said center chimney has five fireplaces and one
> > ... beehive oven. Which would be perfect for pizza (or any wood-fired
> > bread) except for the fact that the last owner who "renovated" the place
> > covered over the oven with a wood (wood! you know, like the stuff that
> > burns!) facing. In years of looking at it, I haven't figured our how to
> > return it to usability without destroying an entire wall in the kitchen.)
> >
> > --
> > Silvar Beitel
>
> I have made fried crust pizza. It's always an option. I'll make it about 50%
> of the time. I like to make it for the kids - they seem to like it better.
> As it goes, it's easier to eat because it's easy to bite into. OTOH, here's
> a picture of a regular crust pizza.
> https://www.amazon.com/photos/shared/aWH4T5TiQQOkvMnOHSmmVw.550tmAA8kQE5L5Gx_r5xtt
>
> ==
>
I heard a lady say something like that. Apply tomato paste separately, then spread on Marinara sauce. That makes the sauce as a whole seem more wholesome.
Sheldon Martin
Jun 21, 2020, 12:14:41 PM6/21/20
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cameras. I gave up making scratch pizza in the Navy... Sicilian style
on huge sheet pans... was a PIA so was made rarely. We had no mozz so
I used Swiss and Parm... no one complained.
Like everyone else I used to take pictures with a film camera, but was
expensive to buy the film, flash bulbs, and developing was
prohibitively expensive because I still had to pay for developing the
pictures that didn't turn out.
Sheldon Martin
Jun 21, 2020, 12:17:09 PM6/21/20
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dsi1
Jun 21, 2020, 12:23:46 PM6/21/20
to
When my daughter was little I made a pizza with a little too much sauce. She took a bite and the entire flap of blazing hot cheese flopped down on to her chin and stuck there like napalm. She screamed in a panic and I couldn't believe what I was seeing. I think we both got PTSD from that incident. I guess that's why I'm not into sauce.
Daniel
Jun 21, 2020, 12:49:58 PM6/21/20
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dsi1 <dsi...@hawaiiantel.net> writes:
> On Saturday, June 20, 2020 at 9:11:14 PM UTC-10, Leo wrote:
>> On 2020 Jun 20, , dsi1 wrote
>> (in article<237239a8-18bf-4ba2...@googlegroups.com>):
>>
>> > I'll open up a can of tomato paste and spread that on the dough, then
>> > sprinkle with salt and pepper. Then I hit it with a big container of
>> > spaghetti seasoning. You can use tomato sauce instead of paste if you want it
>> > to be more saucy but I hardly ever do. That is not a fried pizza - it's just
>> > a regular one.
>>
>> I never fried a pizza but for a fifteen inch regular pizza, I do this for
>> sauce:
>>
>> 8 oz can plain tomato sauce
>> 1/2 tsp dried basil
>> 1/2 tsp dried oregano
>> 1 garlic clove crushed (just because)
>>
>> Mix the above together and paint the pizza. Then, do what you want to
>> enhance the pizza. Discard any unused sauce. Some think the sauce makes the
>> pizza. I don’t. Less is better for me, maybe because of the way I make
>> it.
>>
>> leo
>
> I'm not into sauce either. Sometimes, I'll just put some oil on the
> dough and top with chopped garlic. I suppose that means I win the
> prize for laziest pizza.
There's definitely a place for pizza without sauce. I've always
> On Saturday, June 20, 2020 at 9:11:14 PM UTC-10, Leo wrote:
>> On 2020 Jun 20, , dsi1 wrote
>> (in article<237239a8-18bf-4ba2...@googlegroups.com>):
>>
>> > I'll open up a can of tomato paste and spread that on the dough, then
>> > sprinkle with salt and pepper. Then I hit it with a big container of
>> > spaghetti seasoning. You can use tomato sauce instead of paste if you want it
>> > to be more saucy but I hardly ever do. That is not a fried pizza - it's just
>> > a regular one.
>>
>> I never fried a pizza but for a fifteen inch regular pizza, I do this for
>> sauce:
>>
>> 8 oz can plain tomato sauce
>> 1/2 tsp dried basil
>> 1/2 tsp dried oregano
>> 1 garlic clove crushed (just because)
>>
>> Mix the above together and paint the pizza. Then, do what you want to
>> enhance the pizza. Discard any unused sauce. Some think the sauce makes the
>> pizza. I don’t. Less is better for me, maybe because of the way I make
>> it.
>>
>> leo
>
> I'm not into sauce either. Sometimes, I'll just put some oil on the
> dough and top with chopped garlic. I suppose that means I win the
> prize for laziest pizza.
preferred my hawaiian pizzas that way. It always felt like it tasted
better dry with the pineapple and processed ham. And if I"m using garlic
on the topping, I prefer a white sauce over the red. It tastes too much
like pasta sauce otherwise. I guess I'm picky.
> When my daughter was little I made a pizza with a little too much
> sauce. She took a bite and the entire flap of blazing hot cheese
> flopped down on to her chin and stuck there like napalm. She screamed
> in a panic and I couldn't believe what I was seeing. I think we both
> got PTSD from that incident. I guess that's why I'm not into sauce.
chuckle that my cat launched off my lap and now I have several lightly
bloody pokes on my legs.
--
Daniel
Visit me at: gopher://gcpp.world
Daniel
Jun 21, 2020, 12:59:33 PM6/21/20
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used perforated sheets. And large spatulas to remove them from the
pizza oven to the cutting table.
I look back at that job as one of my favorites. I'd show up around 9am
and we'd make dough, cut them to size, ball them, celo to rise.
Vegetables would be delivered and I'd spend hours chopping. My least
favorite chore was going from apartment complex to complex hanging
coupon sheets on door knobs.
As a naive 18-year old it was lost on me that it was a money laundering
operation at the same time. Those clues were pieced together years
later. Sort of fascinating now that I think about it.
Daniel
Jun 21, 2020, 1:01:29 PM6/21/20
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aluminum/nonstick pan works better.
The pizza stone works well for frozen pizza. Because I can preheat that
stone while the oven goes to temperature and I can plop the frozen thing
on it. Comes out great.
But when it's fresh pizza, I use that cheapy pizza pan.
Cindy Hamilton
Jun 21, 2020, 1:28:32 PM6/21/20
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actually cared about how the results came out.
I'll keep using my pizza stone.
Cindy Hamilton
Daniel
Jun 21, 2020, 1:31:38 PM6/21/20
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Vinson. '92 - '00. I did my mess cranking on the Dubuque. Good group of
guys those MS's. Was your A school in Mississippi?
> Like everyone else I used to take pictures with a film camera, but was
> expensive to buy the film, flash bulbs, and developing was
> prohibitively expensive because I still had to pay for developing the
> pictures that didn't turn out.
I was stateside.
jmcquown
Jun 21, 2020, 1:39:53 PM6/21/20
to
On 6/21/2020 12:49 PM, Daniel wrote:
at the computer so my cat doesn't get to leave bloody pokes on my legs. :)
I'm with you on the not too much tomato-y sauce on pizza.
Jill
> dsi1 <dsi...@hawaiiantel.net> writes:
>
>> When my daughter was little I made a pizza with a little too much
>> sauce. She took a bite and the entire flap of blazing hot cheese
>> flopped down on to her chin and stuck there like napalm. She screamed
>> in a panic and I couldn't believe what I was seeing. I think we both
>> got PTSD from that incident. I guess that's why I'm not into sauce.
>
> My cat was on my lap while reading this. It gave me a hearty enough
> chuckle that my cat launched off my lap and now I have several lightly
> bloody pokes on my legs.
>
I've learned to drape an old folded bath towel over my legs when sitting
>
>> When my daughter was little I made a pizza with a little too much
>> sauce. She took a bite and the entire flap of blazing hot cheese
>> flopped down on to her chin and stuck there like napalm. She screamed
>> in a panic and I couldn't believe what I was seeing. I think we both
>> got PTSD from that incident. I guess that's why I'm not into sauce.
>
> My cat was on my lap while reading this. It gave me a hearty enough
> chuckle that my cat launched off my lap and now I have several lightly
> bloody pokes on my legs.
>
at the computer so my cat doesn't get to leave bloody pokes on my legs. :)
I'm with you on the not too much tomato-y sauce on pizza.
Jill
dsi1
Jun 21, 2020, 2:21:11 PM6/21/20
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I have a couple of cats here that will casually walk over my keyboard as I'm typing. Why do they do this? Probably because they're evil.
Pamela
Jun 21, 2020, 2:36:24 PM6/21/20
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Pamela
Jun 21, 2020, 2:39:12 PM6/21/20
to
Reading between the lines, and from your other posts, your choice of
toppings seem classic, which is good in my book.
Pamela
Jun 21, 2020, 2:43:57 PM6/21/20
to
On 13:58 21 Jun 2020, Cindy Hamilton said:
> On Sunday, June 21, 2020 at 8:34:52 AM UTC-4, Sheldon wrote:
>> > Ed Pawlowski writes:
>> >
> On Sunday, June 21, 2020 at 8:34:52 AM UTC-4, Sheldon wrote:
>> > Ed Pawlowski writes:
>> >
>> > Speaking of sauces. Does anyone have a tried and true red pizza sauce
>> > recipe? I just wing it with canned tomato sauce, herbs, salt, pepper,
>> > sugar.
>>
>> > recipe? I just wing it with canned tomato sauce, herbs, salt, pepper,
>> > sugar.
>>
>> I put a large can of whole peeled tomatoes through my Foley food mill
>> to remove the seeds, then add a big pinch of Italian herbs, and that's
>> it... pizza sauce is not cooked... it gets cooked when baking the
>> pizza, otherwise in a hot pizza oven it will caramelize (turn brown)
>> and taste nasty. Many people think pasta sauce needs hours of
>> cooking, not true... pasta sauce is simmered very low, very briefly,
>> with long cooking it too will caramelize, turn brown and taste nothing
>> of tomatoes.
>
> Your personal taste duly noted.
>
> Millions of people like the caramelized taste. I often brown
> tomato paste to add depth of flavor to soups and sauces.
>
> Cindy Hamilton
I've never had a pizza or pasta tomato sauce that tastes worse for long
>> to remove the seeds, then add a big pinch of Italian herbs, and that's
>> it... pizza sauce is not cooked... it gets cooked when baking the
>> pizza, otherwise in a hot pizza oven it will caramelize (turn brown)
>> and taste nasty. Many people think pasta sauce needs hours of
>> cooking, not true... pasta sauce is simmered very low, very briefly,
>> with long cooking it too will caramelize, turn brown and taste nothing
>> of tomatoes.
>
> Your personal taste duly noted.
>
> Millions of people like the caramelized taste. I often brown
> tomato paste to add depth of flavor to soups and sauces.
>
> Cindy Hamilton
simmering. Some people prefer a fresh tomato taste in their sauce but to me
it just tastes raw.
Cindy Hamilton
Jun 21, 2020, 3:01:54 PM6/21/20
to
other for me.
Cindy Hamilton
jmcquown
Jun 21, 2020, 3:12:16 PM6/21/20
to
On 6/21/2020 2:52 AM, Leo wrote:
> On 2020 Jun 20, , Christ...@deathtochristianity.pl wrote
> (in article<ffisef9sdplme894q...@4ax.com>):
>
>> well I can tell you first of all that in a closed oven that is WAY WAY
>> WAY to hot. When making pizza your oven should NEVER be over 400
>> degrees. Do not worry about what the recipe book says or what you saw
>> on tv. Pizza should NEVER be cooked over 400 F in a closed oven.
>
> I disagree.
>
> leo
>
>
Heh. You're replying to a guy who thinks cauliflower makes for a good
pizza crust.
Jill
> On 2020 Jun 20, , Christ...@deathtochristianity.pl wrote
> (in article<ffisef9sdplme894q...@4ax.com>):
>
>> well I can tell you first of all that in a closed oven that is WAY WAY
>> WAY to hot. When making pizza your oven should NEVER be over 400
>> degrees. Do not worry about what the recipe book says or what you saw
>> on tv. Pizza should NEVER be cooked over 400 F in a closed oven.
>
> I disagree.
>
> leo
>
>
Heh. You're replying to a guy who thinks cauliflower makes for a good
pizza crust.
Jill
Sheldon Martin
Jun 21, 2020, 3:47:46 PM6/21/20
to
Cindy Hamilton
Jun 21, 2020, 4:18:38 PM6/21/20
to
taste for everyone in the world.
Cindy Hamilton
Ed Pawlowski
Jun 21, 2020, 4:22:57 PM6/21/20
to
sauce. Makes for a nice change once in a while.
Ophelia
Jun 21, 2020, 4:27:30 PM6/21/20
to
wrote in message
news:9af0b589-272e-4e50...@googlegroups.com...
I will have a look at that:) Thank you:)
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