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?
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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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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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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Dave R I grew from scratch and I’ve only used a locally sourced (Walla Walla) flour to maintain it since day one. I’d be happy to share!
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Joe Hell Nice, I used to feed a brew with a
Culture I got from a friend of mine in San Fran. I gave up on it, I just don’t eat that much bread any more.Dave R I feel guilty if I eat anything more than one bite or two of bread. lol. I still plan to build an outdoor pizza oven at some point just for the challenge of the build and process…That and it would look cool. I feel that as I lessen my dietary restrictions it will be easier to justify some of the carbs the more I have to work to make those food items. Kneading dough can certainly be a workout at times.
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Dave R I feel guilty if I eat anything more than one bite or two of bread. lol. I still plan to build an outdoor pizza oven at some point just for the challenge of the build and process…That and it would look cool. I feel that as I lessen my dietary restrictions it will be easier to justify some of the carbs the more I have to work to make those food items. Kneading dough can certainly be a workout at times.
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Joe Hell you forgot sausage
lol
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