Now that I have a pizza stone...

['Chair]

Gonna make a delicious pizza incorporating ideas from this thread. Thanks for the...

FFK's mom.

- homemade crust
- shredding my own cheese


oh and i can't find the thread, but I believe a poster "bad_beatz" posted about his method of cooking bacon which involved just throwing it in the frying pan all tangled up (instead of laying it out straight). Well I have been experimenting with this over the past few weeks and am now a firm believer in this method.


suggestions for toppings/themes?
recipe for crust?

going to store in 2 hours...

[samjjones]

Crumbled Italian sausage.

Why is sloppy bacon better?

['Chair]

[ 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.

[CrazyEyez]

Why is a baking stone better than straight on the rack or a cookie sheet?

My wife uses one and I've never been able to tell the difference. I've always assumed it's one of the many items that Pampered Chef has duped women into buying. No offense AEKD. I'm open to opposing viewpoints.

[samjjones]

[ QUOTE ]
Why is a baking stone better than straight on the rack or a cookie sheet?

My wife uses one and I've never been able to tell the difference. I've always assumed it's one of the many items that Pampered Chef has duped women into buying. No offense AEKD. I'm open to opposing viewpoints.

[/ QUOTE ]

The stone helps the bottom of the crust get crispier.

[P Chippa]

[ 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.

[wet work]

spread some cornmeal on the stone. For crust I usually buy thr pre-made stuff from Trader Joe's, it's good and it's cheap. Fresh Mozzarella really makes a difference.

[samjjones]

[ 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?

['Chair]

CrazyEyes - I had never even heard of a pizza stone until the first thread. I was interested but was still fine with my on-the-rack cooking process. Finally used one while up in NJ for thanksgiving and was hooked instantly. Crispy!

PChippa - I under-cook my bacon because it goes back in the oven and I don't want it dried out.

Found a dough recipe...
================================================== ======================
3 1/2 cups flour
1 cup warm water (between 95° and 115° F.)
2 T yeast
2 T honey
1/4 cup olive oil
1/2 tsp. salt



- Pour in warm water.
- Add the honey and salt.
- Mix on low for about 20 seconds.
- Add the yeast and mix on low for another 5 seconds.
- Add 1 cup of flour, mix on low for 10 seconds.
- Add the olive oil and mix until blended (about 15 or 20 seconds more).
- Add the rest of the flour (and any other additions) and mix on high for about a minute or two.
- The dough should turn into a ball and roll around the processor.
- Knead for about a minute.
- Put in bag and let sit in warm dry place for 45 minutes to rise.
================================================== ======================



toying with the idea of a "philly-steak-n-cheese" pizza.

also it would be a nice surprise to find this at the store...

['Chair]

Sam - yes, just aesthetics.