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Actually getting pizza on egg and off the pizza peel????
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Naw man. Found the whole Pettery Barn 6 plate set, new in box, at a Salvation Army for $2.95.KiterTodd said:You were right until you brought up the pie shaped plates. I mean honestly...a little pansie there.
http://www.ebay.com/itm/like/152260778634?lpid=82&chn=ps&ul_ref=http%3A%2F%2Frover.ebay.com%2Frover%2F1%2F711-117182-37290-0%2F2%3Fmtid%3D1588%26kwid%3D1%26crlp%3D145811628850_324272%26itemid%3D152260778634%26targetid%3D452680260152%26rpc%3D0.06%26rpc_upld_id%3D86441%26device%3Dm%26mpre%3Dhttp%253A%252F%252Fwww.ebay.com%252Fulk%252Fitm%252Flike%252F152260778634%253Flpid%253D82%2526chn%253Dps%26adtype%3Dpla%26googleloc%3D9021923%26poi%3D%26campaignid%3D672333334%26adgroupid%3D37869816647%26rlsatarget%3Dpla-452680260152%26gclid%3DCj0KEQjwhbzABRDHw_i4q6fXoLIBEiQANZKGW11XtCSseZ0SEsTO9DwHM2vEq6t7gpFgxzmcSsg27X0aAs1F8P8HAQ%26srcrot%3D711-117182-37290-0%26rvr_id%3D1114641135096&ul_noapp=trueNow THIS
is "pan"sie pizza I stand behind.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Pizza parties, like yours, are the best. Seems like you had all the bases covered.smokeybreeze said:All this talk about pizzas had an impact on me this past weekend too.
My son and his girlfriend came over on Sunday for a pizza party. They wanted left-overs to take home to eat for lunches this week, so I did a double batch of my dough. We ended up with 8 12-14" pizzas. I was doing the rolling, peel work and pitmaster work so I didn't get any pictures, but here's some of what we used.
Pizza dough (~3 17" or ~4 12-14" pies):
855g Caputo 00 flour
544g room temp tap water (do not use reverse osmosis or softened)
1.5t yeast
15g non-iodized salt (I used Himalayan pink)
25g neutral flavor oil (I used grapeseed)
9g sugar
Mix and knead well, place in large bowl or plastic container, lightly oil. Cover, refrigerate 1 day. Reball. Ensure lightly oiled. Refrigerate 1 more day. Remove from refrigerator at least 6 hours prior to use. Punch down as necessary.
Our ingredients were all fresh and included the following:
extremely thin red, yellow, and orange bell pepper slices
black olive slices
bacon (pre-cooked to just past rubbery)
pulled chicken breast (pre-cooked to ~150 and shredded with forks)
feta cheese crumbles
greek vinaigrette dressing
fresh garlic - both minced and extremely thin slices
pepperoni sliced very thin
fresh sauerkraut (no cans, jars, or bags)
Italian sausage (par-cooked)
white roux sauce (browned butter, garlic, flour, milk/half-n-half, pepper, cayenne)
tomato sauce (homemade)
finely diced onion
large grade A eggs
mozzarella, gruyere, parmesan reggiano mix
I rolled the dough and had the others add sauce and ingredient combinations they wanted.
When they were done I took the peel to the LBGE (preheated to ~600 for an hour prior to the first pie) and on this cook I used the LBGE pizza stone.
The fresh egg and the sauerkraut were the big hits - these ingredients took the ingredient combinations to the next level, though they were never used on the same pizza.
I had a variety of about 8 or 9 different craft beers and some Pinot Noir to wash it down with.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
When people post common sense, helpful advise it makes me feel stupid... But I appreciate this nugget none the less. I don't know why I can't think of simple solutions instead of elaborate ones. Individual containers... smhCarolina Q said:I place dough balls in individual lidded Glad containers. No oil, no flour, no wet towel. 3-4 days in the fridge with no problem. 48 oz size, stackable.
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Funny how we grow, and yet the old memories still share a good spot.KiterTodd said:
Reminds me of the western Pennsylvania pies I grew up eating as a kid when visiting my grandmother. The local fire house would sell pizza one night a week and it looked just like yours. The old ladies in town would make the pies with a sweet tomato sauce and the only cheese was probably the same cheap grated variety you used. Growing up eating NY/NJ pizza, it was a whole different thing...but we enjoyed it. Thanks for the share.
My first pizzas were Chef Boy-ar-Dees, a box mix, that Mom would make on a Sunday night, that we could eat on TV trays while watching "Hee Haw".
Then, we started to go to Shakey's Pizza on our birthdays, and my first "real" pizzas were great, despite the layer of burned mouth-roof skin on the first slice.
College got me into the independent makers, and then an Air Force career broadened the pallet to a world-wide level.
Still, what I wouldn't give to have one more slice of Chef Boy-ar-Dee, carefully made by my Mom....
EDIT: Wow, my Mac's spell-checker flagged "Bor-ar-Dee", but was happy when I corrected it to "Boy....."___________"They're eating the checks! They're eating the balances!"
Ogden, UT
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Same here, the Superpeel works perfectly.bobroo said:I use a SuperPeel to put them on and a aluminum peel to take them off.
Super Peels are made well and totally awesome! I am thankful I bought it with every pizza; well worth the $.
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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
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If you are into making a lot of pizza's or even bread, you might consider the Super Peel. I won one at a Texas Eggfest many years ago and use it from time to time, especially when I make my own pizza dough. It works very well and is very well made. At the time I believe the price was about $75 but Amazon has them for less:
https://www.amazon.com/EXO-Super-Pizza-Solid-White/dp/B001T6OVPO
Here's a link to a review being used on a kamado type grill:
https://www.youtube.com/watch?v=RmmonMHUAug
Spring "Super Peel Is Super Easy" Chicken
Spring Texas USA
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I mean no offense to the super peel and parchment crowd. We've had 4 pages of trying to simplify something that's already simple.
At best, I'm an average pizza maker. Trust me, if I can use a peel to launch a pie, anybody can. I'd suggest making a batch of dough and wreck a couple pies if needed. Once you master the skill, it's yours forever.
Phoenix -
4 pages of flat(no spring), anemic(undercooked), sh!tty pies, with a few good ones sprinkled in...by the guys who advocate not using use them.blasting said:
I mean no offense to the super peel and parchment crowd. We've had 4 pages of trying to simplify something that's already simple.
At best, I'm an average pizza maker. Trust me, if I can use a peel to launch a pie, anybody can. I'd suggest making a batch of dough and wreck a couple pies if needed. Once you master the skill, it's yours forever.
Apparaently some like making things harder, while settling for sub par, after thousands of attempts.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Yours looks pretty bad compared to Zippys where do you think you messed up? Of the two pics below his and yours I know which I would pick. Neither of you use parchment so what's the difference?Focker said:4 pages of flat(no spring), anemic(undercooked), sh!tty pies, with a few good ones sprinkled in...by the guys who advocate not using use them.
Apparaently some like making things harder, while settling for sub par, after thousands of attempts.
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this is made in the italian bakeries here, its a style called bakery pizza. the three places each have there own cult followingKiterTodd said:Reminds me of the western Pennsylvania pies I grew up eating as a kid when visiting my grandmother. The local fire house would sell pizza one night a week and it looked just like yours. The old ladies in town would make the pies with a sweet tomato sauce and the only cheese was probably the same cheap grated variety you used. Growing up eating NY/NJ pizza, it was a whole different thing...but we enjoyed it. Thanks for the share.
one has several locations and is better known as beach pizza if you never went to the origional italian bakery . tripoli's, piro's, and napoli's. tripoli's and piro's are high end italian bakeries, ive seen 2 hour waits at tripoli's , for an extra quarter you get a round slice provolone slapped on and yes, the sauce on all three is very sweet
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Lit said:Yours looks pretty bad compared to Zippys where do you think you messed up? Of the two pics below his and yours I know which I would pick. Neither of you use parchment so what's the difference?
I assume you’re just breaking balls here (bravo) as that pie is phenomenal, but what I’ve come to learn about pizza is pretty simple, personal taste is all that matters, types of ingredients, crust, style of baking/cooker, crumb, texture, doneness, post-removal procedures, appearance… all of it affects enjoyment. Problem is everyone enjoys something different so the subjectivity of what’s good is just silly all over the place. From my vantage point nothing photographs better than a Neapolitan pie, it’s the picture of pizza perfection, but nothing is more enjoyable to eat than a NY pie.
As for those photos, crumb works exactly the same way. I remember when Brandon was a novice, had a lot of questions & took it very seriously. As a result in a relatively short time he’s become easily the most knowledgeable and skilled pizza maker on the forum without exception. We all could benefit from paying attention to what he says.
As related to this thread, a suggested tweak of method to up the game, a little.
fishlessman said:this is made in the italian bakeries here, its a style called bakery pizza. the three places each have there own cult following one has several locations and is better known as beach pizza if you never went to the origional italian bakery . tripoli's, piro's, and napoli's. tripoli's and piro's are high end italian bakeries, ive seen 2 hour waits at tripoli's , for an extra quarter you get a round slice provolone slapped on and yes, the sauce on all three is very sweet
Fish, 'bakery pizza', 'Detroit style pizza', aren't these just American takes on Sicilian pizza?
happy in the hut
West Chester Pennsylvania -
@Zippylip somewhat busting balls but looking at those 2 pics one does look better to me than the other. Truth be told I would probably take a piece of his pan pizza over either of those most of the time just cause I really like pan pizza. His comments earlier in the thread actually gave me an idea I want to make some focaccia and try a pan pizza with it and see how it turns out. May be a disaster but sounds good at least.
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Marc, my first scratch recipe was your slideshow dough. Guys like you, RTD, and Grandpa's Grub were inspirational back in the lightning in a bottle hay days of greeneggers.Zippylip said:I assume you’re just breaking balls here (bravo) as that pie is phenomenal, but what I’ve come to learn about pizza is pretty simple, personal taste is all that matters, types of ingredients, crust, style of baking/cooker, crumb, texture, doneness, post-removal procedures, appearance… all of it affects enjoyment. Problem is everyone enjoys something different so the subjectivity of what’s good is just silly all over the place. From my vantage point nothing photographs better than a Neapolitan pie, it’s the picture of pizza perfection, but nothing is more enjoyable to eat than a NY pie.
As for those photos, crumb works exactly the same way. I remember when Brandon was a novice, had a lot of questions & took it very seriously. As a result in a relatively short time he’s become easily the most knowledgeable and skilled pizza maker on the forum without exception. We all could benefit from paying attention to what he says.
As related to this thread, a suggested tweak of method to up the game, a little.
Fish, 'bakery pizza', 'Detroit style pizza', aren't these just American takes on Sicilian pizza?
Remember you answering my questions via email. Seems like thousands of pies ago. BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Lit said:@Zippylip somewhat busting balls but looking at those 2 pics one does look better to me than the other. Truth be told I would probably take a piece of his pan pizza over either of those most of the time just cause I really like pan pizza. His comments earlier in the thread actually gave me an idea I want to make some focaccia and try a pan pizza with it and see how it turns out. May be a disaster but sounds good at least.
Pizza, is without a doubt, one of the most technical cooks on the egg.
Michael's pie will never look like Marc's, or mine, or yours, while all using the same recipes. The art, skill, and science, is what I appreciate most.
When you get it all right in execution, and the stars align, it is a rewarding and beautiful thing.
Probably not the most therapeutic, but I hate, to motivate. I'm glad you are one of the guys that sees this, wanting to explore other options to put better pizza on your table.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
other than shape its different altogether. its more a thin style either cooked in an oiled tray or a tray covered in coarse cornmeal, dough stays flat when cooking maybe 3/16 inch thick max. sauce is very sweet,sugary, cheese is canned dry parm/romanno. it was made to be stacked 8 slices high in a donut box so no melty cheese, about 15 years ago they started adding pepperoni and real provo cheese for an extra charge and they went to the pizza box. sicilian is usually cooked in a half tray and very thick/doughy, this pizza is thin, cooked in full trays,extremely sweet, coarse dry cheese dusted on top, cornmeal on bottom, will tear your gums apart. you either love it or extremely hate it. every place is takout, no sit in, that stikeman wont touch the stuffZippylip said:I assume you’re just breaking balls here (bravo) as that pie is phenomenal, but what I’ve come to learn about pizza is pretty simple, personal taste is all that matters, types of ingredients, crust, style of baking/cooker, crumb, texture, doneness, post-removal procedures, appearance… all of it affects enjoyment. Problem is everyone enjoys something different so the subjectivity of what’s good is just silly all over the place. From my vantage point nothing photographs better than a Neapolitan pie, it’s the picture of pizza perfection, but nothing is more enjoyable to eat than a NY pie.
As for those photos, crumb works exactly the same way. I remember when Brandon was a novice, had a lot of questions & took it very seriously. As a result in a relatively short time he’s become easily the most knowledgeable and skilled pizza maker on the forum without exception. We all could benefit from paying attention to what he says.
As related to this thread, a suggested tweak of method to up the game, a little.
Fish, 'bakery pizza', 'Detroit style pizza', aren't these just American takes on Sicilian pizza? ive only seen this in the lawrence haverhill area of massachusetts and at the beach in salisbury mass, its a very low end blue collar pizza in an old mill town.
a 16 slice tray from napolies
fukahwee maineyou can lead a fish to water but you can not make him drink it -
interesting, we have those here, they call them tomato pies & they're very close to your description in every regard except maybe they're not as sweet. Whatever it is I can never pass up wolfing down 6 pieces of it wherever I come across itfishlessman said:other than shape its different altogether. its more a thin style either cooked in an oiled tray or a tray covered in coarse cornmeal, dough stays flat when cooking maybe 3/16 inch thick max. sauce is very sweet,sugary, cheese is canned dry parm/romanno. it was made to be stacked 8 slices high in a donut box so no melty cheese, about 15 years ago they started adding pepperoni and real provo cheese for an extra charge and they went to the pizza box. sicilian is usually cooked in a half tray and very thick/doughy, this pizza is thin, cooked in full trays,extremely sweet, coarse dry cheese dusted on top, cornmeal on bottom, will tear your gums apart. you either love it or extremely hate it. every place is takout, no sit in, that stikeman wont touch the stuff ive only seen this in the lawrence haverhill area of massachusetts and at the beach in salisbury mass, its a very low end blue collar pizza in an old mill town.
a 16 slice tray from napolies
I was at the Vendemmia wine festival in South Philly last year & they had a few hundred of them (mini versions, maybe quarter sheet size) all stacked up at one of the entrances for the taking, in white cake boxes with cellophane on top; when i first saw them it looked like boxes of cupcakes. Sounds an awful lot like bakery pizzas
happy in the hut
West Chester Pennsylvania -
yesss.....parchment paper! That is the secret
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And screw Steven....no wait...screw RodneyJustineCaseyFeldown said:Look. we all know zippy is a hateful spiteful horrible person, with zero redeeming value as a human, violent BO, and beady little eyes, but he's probably cooked more pizza on and off a BGE, formulated and tested more dough recipes, and tried to answer and help more people about this stuff than anyone else, on any number of these BGE forums (with perpetually rotating memberships, where experienced users drop off one end of the conveyor belt and an equal number of new users get on the other end).
You *might* wanna pay attention and instead of quickly telling him he's wrong, actually take a moment and try what he suggests.
Ah forget it. What the hell does he know
i am always amazed when a question is asked here, and someone with vast experience answers in a way that is trying to cut to the chase and help as much as possible, explaining options and experience, and is then picked apart by a bunch of people telling him he is completely wrong
shrug
Steve
Caledon, ON
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I am by no means an expert but you seem to have a lot of air around the edges of your pizza. I have found that if I use a very big roller and go over the dough extensively until very uniform and then cut strips of Kraft Mozzarella cheese and lay them close to the edges and then roll the dough over the cheese that I eliminate that air and replace it with cheese. Please understand that I don't mean to be critical but this is why we are here, to help less eggsperienced guys to reach their potential.Zippylip said:I’ve settled on a version of NY pie, prefer it to Neapolitan; I get a perfect combination of crisp and chew at around 750ish, dough can be cold or warm rise without too much effect, also settled on KA bread flour, yeast & salt. Also, after years of listening to Michael whining about the virtues of semolina vs. cornmeal I made the switch a couple years ago, actually a 50/50 mix of semolina/flour, just a pinch rubbed into the peel does the trick, virtually zero transfer onto the stone, that goofy bastard actually had a point. Haven’t really been photographing much lately but this one was a couple months ago, a pretty good representation of what I’m talking about, look closely at the peel & you won’t see much on there but that thing slides around beautifully. I don't use any kind of peel for removal, rather I pull them with tongs onto a screen which is elevated (usually on top of the chimney starter) to cool/avoid steaming the bottom
Steve
Caledon, ON
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You are not a pro until you have cheese bubbles in the crust.
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Semolina works just like tiny ball bearings under the dough! It's the way to go. I don't bother to mix it with flour, either. It's fun to give it a shake and the whole pizza moves...makes you feel very professional.Judy in San Diego
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Little Steven said:I am by no means an expert but you seem to have a lot of air around the edges of your pizza. I have found that if I use a very big roller and go over the dough extensively until very uniform and then cut strips of Kraft Mozzarella cheese and lay them close to the edges and then roll the dough over the cheese that I eliminate that air and replace it with cheese. Please understand that I don't mean to be critical but this is why we are here, to help less eggsperienced guys to reach their potential.
Wow where to begin. What you (and most people) don’t understand about that photo of the edge crust is that it is 100% cheese. See, I’ve developed a hybridized rennet (bound with pure gluten molecules) that when added to whole milk results in a cheese I then fashion into a dough that looks and performs just like regular flour-type dough. So what you’re looking it is air pockets encased in pure cheese but tricking the untrained eye into thinking it’s regular pizza dough. All the eater knows is that it’s the most amazing pizza he or she has ever eaten. So I’ve solved the problem you encounter with every failed attempt you’ve made in the kitchen which, by my understanding, is all of them.
happy in the hut
West Chester Pennsylvania -
I use parchment paper and remove it after a minute or 2. I use to just go right from peel but just makes life that much easier.
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Adding another one to the parchment highlight reel. Bonus points for prebaked, store bought, dough.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
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mmmmmmmmmmmm, burnt parchment.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
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