What Are You Chef-ing Tonight, Dr?

Ozzie_Isaac

JohnInCarolina said:

Ozzie_Isaac said:

Things are getting crazy.  Rueben pizza pie

I love this pizza, and would crush it, but... what are you doing to the dough near the

 edges?  Good grief man, it looks like it lost a 12-round fight.  

This is my interpretation of a "rustic" pizza.  It takes minutes and minutes of practice to get a properly mishapen pizza.  Eventually, I will work my way up to round and even, but not today.  Also, I was trying the "pinch" and pull method Vito shows.  It is not near as easy as he shows.

As an aside, easily the best thing out of this oven.  Straight up magic.  Even the wife complimented it, which is very very rare.

theyolksonyou

Ozzie_Isaac said:

JohnInCarolina said:

Ozzie_Isaac said:

Things are getting crazy.  Rueben pizza pie

I love this pizza, and would crush it, but... what are you doing to the dough near the

 edges?  Good grief man, it looks like it lost a 12-round fight.  

This is my interpretation of a "rustic" pizza.  It takes minutes and minutes of practice to get a properly mishapen pizza.  Eventually, I will work my way up to round and even, but not today.  Also, I was trying the "pinch" and pull method Vito shows.  It is not near as easy as he shows.

As an aside, easily the best thing out of this oven.  Straight up magic.  Even the wife complimented it, which is very very rare.

@JohnInCarolina has had in person training on tossing dough and proofing from an expert.  Don’t let him get you down.  

He’s known to skimp on the chicken. 

Ozzie_Isaac

SamIAm2 said:

@Ozzie_Isaac - the only thing I can find fault with, not enough sauerkraut on that pizza

I was worried a bit would shield all the meat and crust.  I was wrong, could have used double the sauerkraut at least.  I drained it and dried it as best I could before putting it on.

SamIAm2

You might try adding undrained sauerkraut after pull the cooked pie out. Crust should hold up to the moisture after it is baked.

Ozzie_Isaac

SamIAm2 said:

You might try adding undrained sauerkraut after pull the cooked pie out. Crust should hold up to the moisture after it is baked.

A place in Michigan we used to stop at as a kid made a BLT pizza.  They put the bacon, mayo, and tomatoes on the pizza and baked it, then added the lettuce at the end.  It was really good that way.  Crunch lettuce on a pizza was great, but you didn't want that pizza after it sat out for 8 or so hours.

JohnInCarolina

Ozzie_Isaac said:

SamIAm2 said:

You might try adding undrained sauerkraut after pull the cooked pie out. Crust should hold up to the moisture after it is baked.

A place in Michigan we used to stop at as a kid made a BLT pizza.  They put the bacon, mayo, and tomatoes on the pizza and baked it, then added the lettuce at the end.  It was really good that way.  Crunch lettuce on a pizza was great, but you didn't want that pizza after it sat out for 8 or so hours.

If you’re making pizza that ends up sitting out for 8 or so hours, you’re doing it wrong.

saluki2007

Ozzie_Isaac said:

SamIAm2 said:

You might try adding undrained sauerkraut after pull the cooked pie out. Crust should hold up to the moisture after it is baked.

A place in Michigan we used to stop at as a kid made a BLT pizza.  They put the bacon, mayo, and tomatoes on the pizza and baked it, then added the lettuce at the end.  It was really good that way.  Crunch lettuce on a pizza was great, but you didn't want that pizza after it sat out for 8 or so hours.

Sounds like a Casey's taco pizza.  I can crush one of those, but has to be eaten within an hour of being pulled from the oven.

kl8ton

Ozzie_Isaac said:

JohnInCarolina said:

Ozzie_Isaac said:

Things are getting crazy.  Rueben pizza pie

I love this pizza, and would crush it, but... what are you doing to the dough near the

 edges?  Good grief man, it looks like it lost a 12-round fight.  

This is my interpretation of a "rustic" pizza.  It takes minutes and minutes of practice to get a properly mishapen pizza.  Eventually, I will work my way up to round and even, but not today.  Also, I was trying the "pinch" and pull method Vito shows.  It is not near as easy as he shows.

As an aside, easily the best thing out of this oven.  Straight up magic.  Even the wife complimented it, which is very very rare.

I'm pretty sure it was @legume who once said (and I've quoted this before) : "I let the dough speak to me."

Hook_emHornsfan_74

@Ozzie_Isaac @SamIAm2 @JohnInCarolina Have yall watched the Chef Show on Netflix with John Favreau and Roi Choi?  They do an episode called Pizzana.  Was really interesting.  His Cacio E Pepe pizza looked amazing.

https://www.imdb.com/title/tt10943440/

Legume

kl8ton said:

Ozzie_Isaac said:

JohnInCarolina said:

Ozzie_Isaac said:

Things are getting crazy.  Rueben pizza pie

I love this pizza, and would crush it, but... what are you doing to the dough near the

 edges?  Good grief man, it looks like it lost a 12-round fight.  

This is my interpretation of a "rustic" pizza.  It takes minutes and minutes of practice to get a properly mishapen pizza.  Eventually, I will work my way up to round and even, but not today.  Also, I was trying the "pinch" and pull method Vito shows.  It is not near as easy as he shows.

As an aside, easily the best thing out of this oven.  Straight up magic.  Even the wife complimented it, which is very very rare.

I'm pretty sure it was @legume who once said (and I've quoted this before) : "I let the dough speak to me."

“I have no recollection of that, Senator”

Sounds like complete BS.  I guess by that measure it could’ve been me, but I’m not your dough boy.

kl8ton

Legume said:

kl8ton said:

Ozzie_Isaac said:

JohnInCarolina said:

Ozzie_Isaac said:

Things are getting crazy.  Rueben pizza pie

I love this pizza, and would crush it, but... what are you doing to the dough near the

 edges?  Good grief man, it looks like it lost a 12-round fight.  

This is my interpretation of a "rustic" pizza.  It takes minutes and minutes of practice to get a properly mishapen pizza.  Eventually, I will work my way up to round and even, but not today.  Also, I was trying the "pinch" and pull method Vito shows.  It is not near as easy as he shows.

As an aside, easily the best thing out of this oven.  Straight up magic.  Even the wife complimented it, which is very very rare.

I'm pretty sure it was @legume who once said (and I've quoted this before) : "I let the dough speak to me."

“I have no recollection of that, Senator”

Sounds like complete BS.  I guess by that measure it could’ve been me, but I’m not your dough boy.

Dang it.  I'll find out who.  With you in a minute....

kl8ton

@Legume


@DoubleEgger even asked permission to use the line! 

Page 526 of the WAYDRN thread:

Legume

My god that was a long time ago.  You know, all of my staff and interns have access to my social media accounts, it could’ve been any one of them that posted that.

SonVolt

Ozzie_Isaac said:

JohnInCarolina said:

Ozzie_Isaac said:

Things are getting crazy.  Rueben pizza pie

I love this pizza, and would crush it, but... what are you doing to the dough near the

 edges?  Good grief man, it looks like it lost a 12-round fight.  

This is my interpretation of a "rustic" pizza.  It takes minutes and minutes of practice to get a properly mishapen pizza.  Eventually, I will work my way up to round and even, but not today.  Also, I was trying the "pinch" and pull method Vito shows.  It is not near as easy as he shows.

As an aside, easily the best thing out of this oven.  Straight up magic.  Even the wife complimented it, which is very very rare.

One tip that's helped me is stretching the pie back into a circle after you've transferred it to the peel. Literally just reach under the dough and stretch it back into shape.  This assumes you're not building your pizzas on the peel. 

ColbyLang

God forbid any of you use a rolling pin….lol

JohnInCarolina

ColbyLang said:

God forbid any of you use a rolling pin….lol

Sacrilege!   No self-respecting pizzaolo uses a rolling pin…

SonVolt

ColbyLang said:

God forbid any of you use a rolling pin….lol

I've used a rolling pin for the shiz of it, and it definitely results in a rounder/thinner pie with less effort. The problem however (at least in my case) is you get a denser crust, that's not as airy and chewy, so not near as satisfying.  If you're going for a "pizza hut thin crust" style pizza then it's mandatory, but that's more cracker-like, which I don't prefer. 

theyolksonyou

JohnInCarolina said:

ColbyLang said:

God forbid any of you use a rolling pin….lol

Sacrilege!   No self-respecting pizzaolo uses a rolling pin…

🙄

Ozzie_Isaac

JohnInCarolina said:

ColbyLang said:

God forbid any of you use a rolling pin….lol

Sacrilege!   No self-respecting pizzaolo uses a rolling pin…

I got one of these.  Not sure what it does, but someone told me I needed it.  Never used it, figured once I get round pies I can step up to fancy tools.

ColbyLang

Ozzie_Isaac said:

JohnInCarolina said:

ColbyLang said:

God forbid any of you use a rolling pin….lol

Sacrilege!   No self-respecting pizzaolo uses a rolling pin…

I got one of these.  Not sure what it does, but someone told me I needed it.  Never used it, figured once I get round pies I can step up to fancy tools.

Dough dock. Stops your crust from puffing when it hits the high heat. Fun fact, ghetto pita can be made by taking a smaller pizza dough portion, sheeting it out to round-ish and then putting in pizza oven. It will puff like a blowfish

theyolksonyou

Ozzie_Isaac said:

JohnInCarolina said:

ColbyLang said:

God forbid any of you use a rolling pin….lol

Sacrilege!   No self-respecting pizzaolo uses a rolling pin…

I got one of these.  Not sure what it does, but someone told me I needed it.  Never used it, figured once I get round pies I can step up to fancy tools.

You live in the desert. Why do you need to aerate your yard?

Ozzie_Isaac

theyolksonyou said:

Ozzie_Isaac said:

JohnInCarolina said:

ColbyLang said:

God forbid any of you use a rolling pin….lol

Sacrilege!   No self-respecting pizzaolo uses a rolling pin…

I got one of these.  Not sure what it does, but someone told me I needed it.  Never used it, figured once I get round pies I can step up to fancy tools.

You live in the desert. Why do you need to aerate your yard?

Proper yard maintenance is key.  That is why I got the 5" roller instead of.the 3" roller.  The 3" would have taken forever.

JohnInCarolina

Ozzie_Isaac said:

JohnInCarolina said:

ColbyLang said:

God forbid any of you use a rolling pin….lol

Sacrilege!   No self-respecting pizzaolo uses a rolling pin…

I got one of these.  Not sure what it does, but someone told me I needed it.  

You should track that someone down, and then beat them with that.  Because you do not need it.  

HeavyG

Ozzie_Isaac said:

JohnInCarolina said:

ColbyLang said:

God forbid any of you use a rolling pin….lol

Sacrilege!   No self-respecting pizzaolo uses a rolling pin…

I got one of these.  Not sure what it does, but someone told me I needed it.  Never used it, figured once I get round pies I can step up to fancy tools.

You use that along with your rolling pin when making a proper cracker thin crust.

And when I say "rolling pin" of course I mean a proper French rolling pin.

SamIAm2

In honor of Cinco de Mayo - a light doctored chicken tenderloin and brown Basmati rice dinner. Con Cerveza de Shiner Bock.

4TheGrillOfIt

SRF American Wagyu ribeye filet:

lousubcap

Beautiful cook and impressive plating right there.  Nailed the cook @4TheGrillOfIt.

caliking

Ozzie_Isaac said:

JohnInCarolina said:

ColbyLang said:

God forbid any of you use a rolling pin….lol

Sacrilege!   No self-respecting pizzaolo uses a rolling pin…

I got one of these.  Not sure what it does, but someone told me I needed it.  Never used it, figured once I get round pies I can step up to fancy tools.

That’s what the French call an Italian Tickler

GrateEggspectations

@caliking

Lol. 

Ozzie_Isaac

caliking said:

Ozzie_Isaac said:

JohnInCarolina said:

ColbyLang said:

God forbid any of you use a rolling pin….lol

Sacrilege!   No self-respecting pizzaolo uses a rolling pin…

I got one of these.  Not sure what it does, but someone told me I needed it.  Never used it, figured once I get round pies I can step up to fancy tools.

That’s what the French call an Italian Tickler

Might have to break that out later.  See if the wife finds that as funny as I did!