Cooking a Good Everything Else

Excellent

+1

To both Snipe's and feel wrath's pics.

The pizza pic is A+. What was your personal order when you worked there?

Yes. I'm first pressing it out, and then stretching on the back of my knuckles letting gravity do the work.

The pics are in chronological order from most recent (top) to first ever (bottom).

The first one I was very much trying to make sure I got a defined crust - and understretched.

The third one I let rise for several hours and stretched until there were some holes that needed to be patched.

The most recent (top) one I pressed out in a pie tin full of flour to try to get a more even starting point (saw it on a pizza video). I also reduced the rise time to one hour which I think accounts for the thinner outside crust.

I'm going to go with a 2 hour rise time today and see how we do.

This one looks a little undercooked but that’s because it was made for slices so we’d put them back in the oven with any toppings or just to heat up for a few mins after it was ordered

Honestly, I was 21 or Sth so I was all about Pepperoni and Sausage and not much else back then. Although working that Summer did get me into my now lifelong love of chilli [emoji2420]

no pics as proof but also worked for some younger years in a pizza place

mid 80s for me while in high school and so happened to be supervised by the mother of a younger lass and less than virginity parter i was dating at the time

her salad bar was kept immaculate while only serving up all you can eat club crackers for free
meanwhile could likely say the same as for the bins in my pepperoni lines were always topped off with fresh ingredients

we did not toss pie dough lightly unless proofing or goofing around just to see if we could do it like in the movies
but when we did knuckles down would always buckle needless glutens for punishment

from mixing dry and wet everything was mostly automated except adding the ingredients and loading on to the oven conveyor belt

always overlayed by the curse of smelling peppers and onions everytime you pick your nose or bought your date roses on vd day from the atm machine

Accidental 3 hour proof on day 4 of the ferment. Stretched nicely - but seems like it rose a bit more than I wanted.

Mix of mozzarella, and some pecorino / parm on top of a Dough Guy sauce (with some microplaned garlic added).

Think I'm a cheese guy now as the toppings just took focus away from everything else. Loved the pizza - but couldn't really taste anything but the toppings.

is salad cooking?
it did have homemade crispy chicken

That looks absolutely terrific.

Best one yet today. Nailed the doneness and the shape was the best I've managed. Went with Whole Foods mozzarella, parm, and some pecorino. 2 hour rise time.

I'm at the point where I prefer these to the overpriced pies in my area (usually $30 - $40).

Might try to work some sourdough in there next time around.

I'm sure you've said before but I'm too lazy to search. What type of oven are you cooking those in?

I was considering joining family at a restaurant tonight that serves those 12" pizzas for $18 - $22, but considering the toppings cover only ~8", I need to learn to make my own! Ridiculous.

Yours looks awesome!

Standard oven with a thick, heavy pizza steel. That said - it DOES have two ovens - and I use the smaller one.

I'll ask the lady what brand it is if she remembers - but it's pretty thick and very heavy. Looks like the thickest one of ones Serious Eats tested.

I preheat for about an hour to make sure it's saturated with heat while prepping everything else.

I'm using a Thermichef 14" x 3/8" steel fwiw.

Working on my homemade takeout game lately.

stir fry tofu and bok choi in a hoisin ginger sauce over jasmine rice

sticky orange wasabi tofu with broccoli over orange jasmine rice

Yeah my Cast iron pizza in my sorry 240C/460F oven doesn’t compare to recent pizza post here but it’s better than what I can get around my place.

Kenji’s no knead dough cast iron pizza.
https://www.seriouseats.com/foolproof-pa...

Not bad and better than any local pizza place around here.

Also teaching my kid how to play poker, he got really excited with aces full of jacks on a hand of 5 card draw with a jacks or better qualifier, sorry kiddo you ran into quad kings.

Kenji is a national effing treasure.

Looks great Nit! Looks like you got the cheesy edges done perfectly which is the best part of pan or Detroit style imo.

Da_Nit has got access to better cheese than most of us plebes.

Which begs the question, what kinds of cheese are on that scrumptious little pie?

It’s mozzarella, it’s 3, 125 gram balls just under 1lb for 2.73 euros or about $3. You can get better Mozzarella Di Buffala for more but this mozzarella does trick and beats anything I could of got at my local HEB in Houston.

Very nice.
Pretty sure a full house beats 4oak in France. Give that kid the candy back.

👍

Thanks for posting that pan pizza Kenji link, I gotta give it a shot.

In the comment section some good folks have portioned it out for a single pizza rather than two. Assuming you did the same... did you use a full 7g instant yeast packet or just the pro-rated measurement?

I did per the recipe and split it into two pizzas. Kind of a pain as I only have one cast iron. I have a 10” pain and thought it just the right amount of dough. If I had a larger pan I could not slotting it.

I used a packet of year I had that was 5 grams. I think using one larger packet is fine.

^Too late to fix my terrible grammar.

I did per the recipe and split it into two pizzas. Kind of a pain as I only have one cast iron. I have a 10” pan and thought it just the right amount of dough. If I had a larger pan I could see not splitting the dough into two pizzas.

For the yeast I had a packet that was 5 grams. I think using a larger packet size is fine. I’ve used a whole .75oz and it seemed fine but maybe get a second opinion.

Thinking of yeast in France you can buy real sourdough starter next to the yogurt that I might try using instead. Only thing it may require more mixing.