What Are You Chef-ing Tonight, Dr?

@johnincarolina

Just looked at the Anova app and a lot of the top recipes say 150 for an hour, which is probably what I did. 

JohnInCarolina said:

@Eggpharmer - that is glorious!

Thanks JIC...was super tasty

caliking said:

Eggpharmer said:

i've come back a few times  to drool over this pic. Could you share deets about your dough and method?

I use the dough recipe from the Ooni site (https://ooni.com/blogs/recipes/classic-pizza-dough) but bump up the hydration to 62-63% (theirs is 60).

Use this flour: 
https://www.heb.com/product-detail/anna-napoletana-tipo-quot-00-quot-extra-fine-flour-2-2-lb/1686502

Mix/knead in KitchenAid about 5-7 minutes and then let proof for a couple hours. Divide into dough balls and into the fridge for about 24 hours.

Removed from fridge about 4 hours prior to cook. Usually only a 1-2 hours but house pretty cool right now.

Rao's marinara for sauce (https://www.heb.com/product-detail/rao-s-homemade-marinara-sauce-32-oz/275378) fresh mozzarella from HEB deli, Boars head pepperoni (https://www.heb.com/product-detail/boar-s-head-pepperoni-traditional-6-5-oz/1007433) and leftover salami (not sure of brand) for that pie

Heat oven on high for about 30 minutes.

Extra low flame (the past high trick) until set with couple partial turns. Maybe 2 -2.5 minutes total. Turn up heat to low until toppings done to desired level. Probably another minute with several partial turns.

Hope that helps, let me know if you have any more questions.

caliking said:

Thank you @Eggpharmer !!  Still on the steep side of the ooni learning curve over here, so I do appreciate the finer details in your response. 

I hope you won't mind if I post this in the ooni thread I started recently, so its easier for me to find later. 

Not at all. And if you have any other questions let me know.

JohnInCarolina said:

I'm halfway tempted to just let @caliking perfect the ideal pizza recipe, and then when he's finally there, ask him what he came up with.  

A good plan until you remember that @caliking doesn't measure, well, anything.  

And sometimes when someone has perfected a recipe, they won't share it, even with kin.

JohnInCarolina said:

I'm halfway tempted to just let @caliking perfect the ideal pizza recipe, and then when he's finally there, ask him what he came up with.  

A good plan until you remember that @caliking doesn't measure, well, anything.  

Oh man, I'd happily share whatever I end up with. The variables are different enough vs. baking bread that its going to ta a while. Not helped by the fact that everyone in the fam likes a different style of pie. I'll get there though.

And, for the record, I don't bake like I cook . Baking is stoichiometric. The scales come out when I'm baking !

Legume said:

Is bag kill gonna be a thing now?

No.

Just started an overnighter whole packer Montreal smoked meat in the Traeger. 

fishlessman said:

JohnInCarolina said:

I'm halfway tempted to just let @caliking perfect the ideal pizza recipe, and then when he's finally there, ask him what he came up with.  

A good plan until you remember that @caliking doesn't measure, well, anything.  

That raita sauce or what he calls it I'm just making it this weekend. amounts and ingredients.........welll

They made me write it down to post here somewhere. If you like cucumber, stir in a handful of chopped cucumber (peel on). Adds a nice texture. 

@Ozzie_Isaac I don't know of any adult supervisory beverage that comes in a dark red container.  
Perhaps a misplaced child deal?? 
BTW- those mixed up pics reveal a great banquet.  I'm sure all enjoyed-well played.  
Edit: if the time stamp is correct, even for EST that is too early for me but could be a perfect late lunch.  

Thank you