Bensiff
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Pumbaa still occupies the cheese forum... We should all herd over there and do some cheese debate
I do have a 2# Cheesy Press on my birthday wishlist...
Pumbaa still occupies the cheese forum... We should all herd over there and do some cheese debate
sorry to confuse. I have made a new thread to highlight my process without hijacking yours. see it here.
https://www.homebrewtalk.com/f56/bagels-pizza-bread-418135/#post5298969
gwapogorilla said:Okay boys, you might wanna step back so you don't get hurt.
Here is my................no........ "THEE" ultimate pizza! 18.5 LBS. of colossal heavenly goodness. 18.5 LBS. REAL WEIGHT!!! All meats and veggies were precooked and drained of their juices, and put on top of a beer dough crust.
I weighed the pan before and after the goodies were put on top, it came in at 18.7 lbs....so 18.5 for good accurate measures after evaporation of cheeses juices.
Here it is in my pellet grill. The pellet grill gives it a very nice "wood fire oven" flavor. http://s1068.photobucket.com/user/gwapogorilla/media/yoder.jpg.html
And, here it is all cooked sitting on top of my stove. This is NOT a small stove! The pan the pizza is cooked in is 18 1/2" diameter by 2" deep. Plus, I build up the goodies to fill the crust....see next pic!
http://s1068.photobucket.com/user/gwapogorilla/media/pie.jpg.html
See what I mean? 3 inches thick!!!
http://s1068.photobucket.com/user/gwapogorilla/media/slice.jpg.html
Here is 1 slice...an average of 2.31 lbs per slice!!!!
http://s1068.photobucket.com/user/gwapogorilla/media/slice2.jpg.html
Sure, you guys can prolly brew better than I can. But I can teach you this! Cheers!
Crap, I think a debate could easily fire up with us in here... I think King Arthur is crap! And no yeast is the ONLY way to make good dough!
errr..........merged, but somehow I am now shown as the thread starter.....OOPS! Oh well, sorry HB. Not my intention.
Home made pizza and a Double IPA
A couple more Stromboli done on my new stone. Pepperoni, olive and black forest ham
Fuzzymittenbrewing said:A couple more Stromboli done on my new stone. Pepperoni, olive and black forest ham
Looks yummy.
we are about to have pulled pork calzones...
How did these turn out? Light sauce on the inside? What else did you put in it?
I had left over pulled pork in the freezer that i thawed by heating it in BBQ sauce on the stove. The filling was the meat mixture, shredded cheese (chipolte cheddar), and green onions. The package was wrapped in my own sourdough (which over rose and lost it's gluten.
What if you took the spareribs or pulled pork and, instead of leavened bread, you sealed little dollups up in wanton skins and then either deep fried or give a quick blanch and then a sear with a little peanut oil?
First Grilled Pizza attempt. The round was on a pizza sheet with holes and the rectangular was on the sheet pan. Definitely going to get another round pizza pan. Made for a nicer crust.
Oh, and the beer is my attempt at Revvy's Belgian Blonde (w/Ardennes). Damn nice beer! Thanks for the recipe Revvy!!
@ Bensiff, we have a well used and aged Pampered Chef Pizza stone that lives in the oven. Afraind to put it on the grill for fear of breaking it and experiencing the Irish Redheads wrath! I might pick up one at the big blue box store and try it.
@ Bensiff, we have a well used and aged Pampered Chef Pizza stone that lives in the oven. Afraind to put it on the grill for fear of breaking it and experiencing the Irish Redheads wrath! I might pick up one at the big blue box store and try it.
I do the same, pizza stone is always at the bottom of my oven, I don't know how many have broken over the years. I just keep using them until they are in too many pieces to deal with. I have been thinking about getting a Big Green Egg stone in hopes that its ceramic is more resilient but those are pretty pricey.
Or maybe 18" X 18" X 1" cordierite kiln shelf from Axner Pottery Supply. http://www.axner.com/
http://www.axner.com/cordierite-shelf-18x18x1square.aspx
Or maybe 18" X 18" X 1" cordierite kiln shelf from Axner Pottery Supply. http://www.axner.com/
http://www.axner.com/cordierite-shelf-18x18x1square.aspx
Angela H (customer review) said:The American Metal craft Stone 15 15" Round Ceramic Pizza baking Stone. It is great for restaurant's, and even home use. I love Making my pizza rings with these. Do not wash with soap, water only. They distribute heat evenly and work perfect every time.
There is a good idea...I think I will try it out when my current stone starts to break apart. I'll need a larger peel though.
Maybe one of these guys...but, they are aluminum which hurts my homebrewer lust for stainless
http://www.webstaurantstore.com/3221/metal-pizza-peels.html
Would it be easier for you to get an unpainted flu tile from the Home Despot?
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