Food/Recipe Thread

[Ydad]

Open fire - pomegranate branch as spit. No marinade while roasting. Spice as desired before eating.
Im hoping to do this later in the week..

FTFY

[churnbabychurn]

FTFY

Salt?

[aygart]

Open fire - pomegranate branch as spit.
Im hoping to do this later in the week..

chops?

[Ydad]

Salt?

Nope, as desired. Any spice is fine, so long as it's done post roast.

[noturbizniss]

Went with giotas recipe and grilled it. Was really good

[etech0]

Anyone have a recipe for orzo and cheese, that doesn't require draining the orzo?

[ushdadude]

[ Invalid YouTube link ]

[henche]

Anyone here have a pizza steel? I'm thinking to buy a steel plate for one.

Read more: http://www.pizzamaking.com/forum/index.php?topic=31267.0

[CS1]

Anyone here have a pizza steel? I'm thinking to buy a steel plate for one.

Read more: http://www.pizzamaking.com/forum/index.php?topic=31267.0

interesting thread. We have a pizza stone, and it does not work very well (crunchy crust, but cheese doesn't come off) and it's also heavy.

I would try that steel plate idea. We recently got a mesh pizza circle for our gas oven, haven't tried it yet, however that may result in crispy crust as well directly over the heat.

[henche]

interesting thread. We have a pizza stone, and it does not work very well (crunchy crust, but cheese doesn't come off) and it's also heavy.

I would try that steel plate idea. We recently got a mesh pizza circle for our gas oven, haven't tried it yet, however that may result in crispy crust as well directly over the heat.

I also use a stone currently.  To be fair, the steel will be much heavier.

[Yehoshua]

Anyone here have a pizza steel? I'm thinking to buy a steel plate for one.

Read more: http://www.pizzamaking.com/forum/index.php?topic=31267.0

Wow, that's a cool forum, but my oven won't work with steel since the broiler is in a separate drawer. The pizza stones I have work quite well producing crispy crust, though I only bake them at 485-500°F with a good 30 minutes preheat for 10-12 minutes.

[henche]

Wow, that's a cool forum, but my oven won't work with steel since the broiler is in a separate drawer. The pizza stones I have work quite well producing crispy crust, though I only bake them at 485-500°F with a good 30 minutes preheat for 10-12 minutes.

So you'll need a new oven also.

[Yehoshua]

So you'll need a new oven also.

Lol, true. Funny enough when we moved into our apartment there wasn't an oven there yet. The landlord asked us what type of oven we wanted and all I said was self cleaning and an in-oven broiler. She said sure and promptly bought one without either feature.

[CS1]

Wow, that's a cool forum, but my oven won't work with steel since the broiler is in a separate drawer. The pizza stones I have work quite well producing crispy crust, though I only bake them at 485-500°F with a good 30 minutes preheat for 10-12 minutes.

everything sticks to my pizza stone. and then burns.... Do you line it or coat with "corn meal" crumbs first?

[cholent]

everything sticks to my pizza stone. and then burns.... Do you line it or coat with "corn meal" crumbs first?

I put my pizza dough on a piece of parchment paper which I trim to roughly the size of the pizza (unless I'm being lazy, and don't). still gets the crispy crust but slides right off without an issue.

[Yehoshua]

everything sticks to my pizza stone. and then burns.... Do you line it or coat with "corn meal" crumbs first?

I flour the pizza peel but not the actual stone. True, sometimes a piece of cheese calls onto the stone and burns, but I can get a lot of the topical remains off after by scrubbing it with a scouring pad and hot water (obviously you never use soap on a pizza stone). It doesn't get off the oil that soaked in, but it removes all the stuff on the  surface. My pizza stone I use for pizza (as opposed to the one I use for bread which is pareve) has a whole bunch of stains on it, but it doesn't affect the performance of the stone or the quality of the pizza.

[Yehoshua]

I put my pizza dough on a piece of parchment paper which I trim to roughly the size of the pizza (unless I'm being lazy, and don't). still gets the crispy crust but slides right off without an issue.

I've tried that before and didn't get the crust as crispy. Without parchment paper I can pick up the piece of pizza (I usually make 12" pies) from the crust and the piece sticks straight out and doesn't droop. With the parchment paper it sags when held from the crust and is slightly less crispy.

[ushdadude]

I really like the pizza ingredients from my local pizza store. I'll usually have them form it into a pizza and bake it for me

[Yehoshua]

I really like the pizza ingredients from my local pizza store. I'll usually have them form it into a pizza and bake it for me

Lol. They charge you at least 10x the cost for that privilege.

[henche]

everything sticks to my pizza stone. and then burns.... Do you line it or coat with "corn meal" crumbs first?

I've never had this issue.  Do you heat up the stone in the oven before putting the pizza on?  You should heat at highest setting your oven goes for 45 mins or an hour.