Grilled frozen pizza
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Dave R Best cheeses to use? Are there some that you add for it’s melting ability as much as taste? Any good tips for making the dough/sauce? When cooking them, as hot as you can for short period of time or lower and slower have any benefits?
And finally, to find out if you are a psycho or not, do toppings go on top of, or below the cheese?
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Dave R Best cheeses to use? Are there some that you add for it’s melting ability as much as taste? Any good tips for making the dough/sauce? When cooking them, as hot as you can for short period of time or lower and slower have any benefits?
And finally, to find out if you are a psycho or not, do toppings go on top of, or below the cheese?
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Dave R Best cheeses to use? Are there some that you add for it’s melting ability as much as taste? Any good tips for making the dough/sauce? When cooking them, as hot as you can for short period of time or lower and slower have any benefits?
And finally, to find out if you are a psycho or not, do toppings go on top of, or below the cheese?
Jonathon
I like to place to toppings on top and below the layers of cheese. My thoughts are the cheese on top of the sauce helps prevent the toppings from pulling off in the first bite. This gives the perfect pizza pizza eating experience. Something to debate… -
Jonathon
I like to place to toppings on top and below the layers of cheese. My thoughts are the cheese on top of the sauce helps prevent the toppings from pulling off in the first bite. This gives the perfect pizza pizza eating experience. Something to debate… -
Dave R I take a less is more approach to toppings. Crowding tends not to allow steam to escape from the dough fast enough. I’ll mix it up with the order I’m layering too. It really just depends on what the topping are.
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Joe Hell I agree, place a light layer of parmesan and cheese on top of the sauce. Add your toppings, and then add a light layer of the cheeses… your heat source, crust, and toppings will dictate the end product
Dave R I will generally use a long, slow fermentation on the dough to develop as much flavor as possible. When it comes to baking I will preheat at 550 for about an hour with the pizza stone on the top rack then switch to broil when I’m ready to go the oven. It doesn’t take more than a few minutes generally.
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Dave R On top and below? My lord I don’t even know how to respond to such heresy(jk)! Now, I am aware this is going to be very heavily debated but in my opinion the only acceptable topping for Pizza is Pepperoni. I have had plenty of toppings like ranch chicken or pasta & meatballs, even taco pizza BUT those are not Pizza. Those are artisanal flat breads with tomato reduction, cheese and other sundry toppings.
In this essay I will attempt to convince you that Pizza should only be eaten with cheese and pepperoni…
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Dave R On top and below? My lord I don’t even know how to respond to such heresy(jk)! Now, I am aware this is going to be very heavily debated but in my opinion the only acceptable topping for Pizza is Pepperoni. I have had plenty of toppings like ranch chicken or pasta & meatballs, even taco pizza BUT those are not Pizza. Those are artisanal flat breads with tomato reduction, cheese and other sundry toppings.
In this essay I will attempt to convince you that Pizza should only be eaten with cheese and pepperoni…
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Dave R On top and below? My lord I don’t even know how to respond to such heresy(jk)! Now, I am aware this is going to be very heavily debated but in my opinion the only acceptable topping for Pizza is Pepperoni. I have had plenty of toppings like ranch chicken or pasta & meatballs, even taco pizza BUT those are not Pizza. Those are artisanal flat breads with tomato reduction, cheese and other sundry toppings.
In this essay I will attempt to convince you that Pizza should only be eaten with cheese and pepperoni…
Jonathon make your own coarse ground Italian sausage. Hand pinch it and either put it on raw or par cook it in a skillet. It can’t be beat.
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Jonathon make your own coarse ground Italian sausage. Hand pinch it and either put it on raw or par cook it in a skillet. It can’t be beat.
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Dave R I will generally use a long, slow fermentation on the dough to develop as much flavor as possible. When it comes to baking I will preheat at 550 for about an hour with the pizza stone on the top rack then switch to broil when I’m ready to go the oven. It doesn’t take more than a few minutes generally.
Joe Hell try making a sponge, poolish or biga with part of your flour, yeast and water. Let it set open on your countertop over night. Make sure you leave room for it to rise. This will give you a jump on the fermentation, and condition part of the flour. Add the remaining ingredients, mix and rest. Punch down and make into dough balls. Etc you know the rest of the steps.
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Jonathon make your own coarse ground Italian sausage. Hand pinch it and either put it on raw or par cook it in a skillet. It can’t be beat.
Dave R It can be beat, it can be beat by homemade pepperoni which I do all the time!
Joe Hell First of all, Pineapple and pizza just don’t belong together and secondly, when cooked green peppers turn into the devil, that is the only way to explain why they are good raw but DISGUSTING cooked!
I also hate mashed potatoes though so…
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Dave R It can be beat, it can be beat by homemade pepperoni which I do all the time!
Joe Hell First of all, Pineapple and pizza just don’t belong together and secondly, when cooked green peppers turn into the devil, that is the only way to explain why they are good raw but DISGUSTING cooked!
I also hate mashed potatoes though so…
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Dave R Best cheeses to use? Are there some that you add for it’s melting ability as much as taste? Any good tips for making the dough/sauce? When cooking them, as hot as you can for short period of time or lower and slower have any benefits?
And finally, to find out if you are a psycho or not, do toppings go on top of, or below the cheese?
Jonathon the best cheese for a pizza, in my opinion, is a large shred part skim mozzarella. Whole milk pearls are great. A smoked and large shredded provolone, or smoke part skim mozz blended is also a killed combination. If your venture out into other cheeses like Gouda, Danish butter etc. I like to cube them. They get toast points on the corners and flow out for a great visual and added flavor.
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Dave R Best cheeses to use? Are there some that you add for it’s melting ability as much as taste? Any good tips for making the dough/sauce? When cooking them, as hot as you can for short period of time or lower and slower have any benefits?
And finally, to find out if you are a psycho or not, do toppings go on top of, or below the cheese?
Jonathon as for baking the pie. For my hand tossed neopolitan style I use my gas fired high temp oven. It can go up to 900-1000 degrees, but I usually go about 650. You still get a nice oven spring, great bottom crust and bone texture. Just not as much Charing. In my oven I go 450 on a preheated stone. I spritz it with water to create a little steam. Deep dish or pan is 400 or so to make sure it baked through. Don’t be afraid of finishing the bake with a high broil to touch up the too color. Sorry for the essay.
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Jonathon as for baking the pie. For my hand tossed neopolitan style I use my gas fired high temp oven. It can go up to 900-1000 degrees, but I usually go about 650. You still get a nice oven spring, great bottom crust and bone texture. Just not as much Charing. In my oven I go 450 on a preheated stone. I spritz it with water to create a little steam. Deep dish or pan is 400 or so to make sure it baked through. Don’t be afraid of finishing the bake with a high broil to touch up the too color. Sorry for the essay.
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Joe Hell try making a sponge, poolish or biga with part of your flour, yeast and water. Let it set open on your countertop over night. Make sure you leave room for it to rise. This will give you a jump on the fermentation, and condition part of the flour. Add the remaining ingredients, mix and rest. Punch down and make into dough balls. Etc you know the rest of the steps.
Dave R I’ve tried that here and there with bread but not sure I’ve done it with pizza dough. I haven’t really eaten bread in the past two years but my time is coming. This time of year it’s far too hot for cooking indoors at my place but I’m looking forward to this fall. I’ve maintained my sourdough starter throughout my diet…it’s almost tortuous baking bread!
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