Mushrooms,Sea salt and Olive Oil!
Grill It Baby!
- Thread starter IVE GOTTA PACKAGE 4U
- Start date
bleedinbrown58
That’s Craptacular
moreluck
golden ticket member
Clara, is that you ?
The hardest part of grilling is wondering what beer to drink.
bleedinbrown58
That’s Craptacular
That looks nothing like NY pizza .But mmmmmm ribs
That looks nothing like NY pizza
Store bought shell. It got a little too fluffy and thick. I'm still fine-tuning my own dough.
Still tastes great! Just as good as any wood-fired pizza you could buy, and cheaper!
bleedinbrown58
That’s Craptacular
Your dough recipe calls for water, right?
bleedinbrown58
That’s Craptacular
Do you use the water from the tap?
Z
ZQXC
Guest
Tap? Did someone say tap?
I'll tap it. LOL
Does it make a difference? Seriously, I'm open for suggestions.
bleedinbrown58
That’s Craptacular
Yes it could totally makes a difference...use bottled water. Or some NY tap water if you could.
We haven't done very well with pizza yet. The crust has been too chewy or has been blackened on the bottom. Our neighbor recently built a wood burning pizza oven in his back yard and the pizzas he gave us were amazing.
He said the secret is in making your own dough. He made a bunch of attempts with different recipes before figuring out what worked best in his oven. We have always cheated and bought the premade dough from trader joes. He said if you're using that kind it needs to be proofed before adding the toppings.
He said the secret is in making your own dough. He made a bunch of attempts with different recipes before figuring out what worked best in his oven. We have always cheated and bought the premade dough from trader joes. He said if you're using that kind it needs to be proofed before adding the toppings.
Z
ZQXC
Guest
bleedinbrown58
That’s Craptacular
Hey now..tritium and sausage make a hell of a good pizza!That's right, use that NY tap water and you won't have to buy any toppings.
Johney
Well-Known Member
I have heard that. Bagels and pizza something about the water. Send some please? Our water sucks.
Z
ZQXC
Guest
You'll be able to find a slice in the dark.
We have really good municipal water here. I know how good NYC water is rated, and ours is equal.
I've been using all-purpose flour, and want to try bread flour.
I use the dough cycle on my bread machine, and take it out after the first rise. Punch it down, make a ball and let it rise again. That always works when I'm baking French or Italian bread.
I'll figure it out. It still tastes good.
Cheryl, I bake my pizza on pans over the diffuser as high in the dome as possible around 500*.
Much hotter and the bottom burns before the top cooks.
Check out kamadoguru.com. (Am I allowed to post other forums here?
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