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#21
12-30-2006, 03:59 PM
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Re: Now that I have a pizza stone...
[ QUOTE ]
[ QUOTE ] [ QUOTE ] spread some cornmeal on the stone. [/ QUOTE ] Use flour. Same non-stick effect without the smoke. [/ QUOTE ] Part of the desired effect from cornmeal is the texture. [/ QUOTE ] Use Wondra. Kinda like a coarse flour. 
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#23
12-30-2006, 04:10 PM
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Re: Now that I have a pizza stone...
[ QUOTE ]
[ QUOTE ] [ QUOTE ] [ QUOTE ] Why is sloppy bacon better? [/ QUOTE ] not quite sure, but I feel that it takes less attention to produce solid bacon as well as being very visually stimulating. [/ QUOTE ] This is how I cook bacon as well. I'd like to add that when the bacon begins to brown, I like to move it and flip it frequently. [/ QUOTE ] Again, what are the benefits of preparing it this way? Just aesthetic? [/ QUOTE ] I'm talking out my arse here a little, but here's the theory. Pretty little slices liined up in the pan only allows for a small amount to be cooked at once. When you get a lot in the pan, there's way more fat as the bacon cooks. Once the water content has evaporated, you're damn near deep frying the bacon. I also cut the strips in half before they go in the pan. I also got a pizza stone for Xmas and I can't wait to fire up a pie.
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#24
12-30-2006, 05:28 PM
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Re: Now that I have a pizza stone...
[ QUOTE ]
also it would be a nice surprise to find this at the store...  [/ QUOTE ] 9.99 at Bed Bath and Beyond, I just picked one up. I'm 5 pies deep on my new stone, still tweaking with the heat and the dough. I worked in a pizzaria for a few years in college and I used to make, cut and hand roll/fold the dough. Best suggestion is to get a square ziploc or tupper box make and cut and roll the dough a day ahead of time. It will give you a better crust. I have all the down, I am just having trouble stretching and rounding my dough. Also if you can find Grande brand cheese it is the best on a NY style pizza IMO, we used a 1/2skim half whole blend, block of each grate and blend by hand. Sauce is personal taste. I'm using mix of purree and crushed, with garlic powder, basil, oregano, salt and parmesan. I think I am going to change it up though. I might attempt a white pizza tonight.
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#25
12-30-2006, 07:10 PM
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Re: Now that I have a pizza stone...
I was inspired by this thread today and decided to make my own pizza for my roommates and me. It turned out really well. Here are the pics:
   I made 2 pizzas including the dough and sauce from scratch. The topping groups were: - Pepperoni and Mushroom - Sausage, Red Pepper, and Red Onion - Meat Lovers: Pepperoni, Sausage, and Bacon - Veggie: Mushroom, Red Pepper, and Red Onion The only problem I had was that I only had 1 pizza pan, so the other was cooked on a baking sheet. The different pans cooking made one crust crispier than the other, but I was still pleased.
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#28
12-30-2006, 08:22 PM
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Re: Now that I have a pizza stone...
managed to stay away from bacon...trying to make it to 50 before my first heart-attack.
FFK stuck with the usual --> spinach, mushroom, & garlic I went with a spicy sausage, pepperoni, mushroom, green pepper, & garlic didn't have a pizza paddle so moving the dough to stone was tough. I basically heated the stone to 500+ in the over and then threw some cornmeal on it and slid the dough off a glass cutting board onto the stone. We then topped the dough with sauce and toppings while it sat on the stone with the rack pulled out. Pizza was solid, crust was crisp and grating our own cheese was def noticeably better (smooth, creamier, tastier). I couldn't find the f-ing red pepper flakes.    El D - I am aware of your incredible bacon sandwich. And will give the whole baking-bacon-in-oven a shot once tomatoes are back in season...tomato/bacon/avocado/duke's mayo/s&p sandwich sounds good. RUFF - thanks for the tips. Def need to work on the dough recipe...we were lazy/hungover and went with a fresh ball of dough already worked from the grocery store. edit:imageshacking pics.
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#29
12-30-2006, 08:31 PM
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Re: Now that I have a pizza stone...
How do you clean a pizza stone? I think I usually just run some water over it, since I think it absorbs any kind of soap, etc. So after a few dozen uses, mine has enough oil, sauce, cheese, etc. baked into it that it looks like the garage floor of a Jiffy Lube.
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#30
12-30-2006, 08:37 PM
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Re: Now that I have a pizza stone...
[ QUOTE ]
How do you clean a pizza stone? I think I usually just run some water over it, since I think it absorbs any kind of soap, etc. So after a few dozen uses, mine has enough oil, sauce, cheese, etc. baked into it that it looks like the garage floor of a Jiffy Lube. [/ QUOTE ] Could you attack it like a seasoned cast-iron pan and just scrub it with salt or something like that?
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