03-15-2020, 04:41 PM
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#16
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Made a pepperoni and a pepperoni with mushroom and onion yesterday. I made a couple slight changes in the dough recipe. Not thrilled with the leopard spots on the bottom so I'll need to adjust the bake time.
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03-30-2020, 06:29 PM
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#17
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Im making pizza tonight. It takes 2 hours for the oven to get to 550° and then the fun starts.
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03-30-2020, 07:23 PM
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#18
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Join Date: Feb 2013
Location: East Bay
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Real Name: Sparky
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Remember those days when you got handed a delivery pizza, instead of the frightened driver dropping it on your doorstep and scurrying off in a cloud of hand sanitizer? Memories...
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Old and (c)rusty.
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03-30-2020, 08:42 PM
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#19
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Join Date: Feb 2019
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We had pizza night last night too.
My wife's been telling me for many many years that she doesn't need to go out to eat because we eat better at home, plus the drinks are far cheaper.
She's still a keeper and I'm still the chef, 35 years and counting...
I put an 8# bone-in dry rubbed pork shoulder on the Big Green Egg at 5:30 tonight (225*F dome temp), it just might be ready for lunch tomorrow, definitely by dinner...
Last edited by xyzzy; 03-30-2020 at 08:52 PM.
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03-31-2020, 07:35 AM
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#20
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Quote:
Originally Posted by xyzzy
We had pizza night last night too.
My wife's been telling me for many many years that she doesn't need to go out to eat because we eat better at home, plus the drinks are far cheaper.
She's still a keeper and I'm still the chef, 35 years and counting...
I put an 8# bone-in dry rubbed pork shoulder on the Big Green Egg at 5:30 tonight (225*F dome temp), it just might be ready for lunch tomorrow, definitely by dinner...
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My wife tells me the same thing.
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03-31-2020, 09:11 AM
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#21
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Last nights pies. Pepperoni and Pepperoni, mushroom and olive. All my pies are sourdough. I'm going back to my original recipe that doesn't have oil in it. I don't care for how the crust has been for the last couple bakes.
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03-31-2020, 11:21 AM
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#22
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Lookin' good!
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03-31-2020, 11:41 AM
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#23
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Join Date: Oct 2011
Location: New Jersey
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Quote:
Originally Posted by RichinRidgewood
Last nights pies. Pepperoni and Pepperoni, mushroom and olive. All my pies are sourdough. I'm going back to my original recipe that doesn't have oil in it. I don't care for how the crust has been for the last couple bakes.
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Flavor-wise or appearance? The black spots look almost like mold 
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03-31-2020, 11:48 AM
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#24
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Quote:
Originally Posted by Ed_C
Flavor-wise or appearance? The black spots look almost like mold |
Wut? mold?
Bottom burns to easy ("dark spots"), the flavorr is not as good and it doesn't rise as well with the oil.
The top dark "spots" are sliced olives.
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03-31-2020, 11:52 AM
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#25
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Quote:
Originally Posted by RichinRidgewood
Wut? mold?
Bottom burns to easy ("dark spots"), the flavorr is not as good and it doesn't rise as well with the oil.
The top dark "spots" are sliced olives.
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I meant the burns, they look so charred the color reminds me of very moldy bread (or the container of hummus I forgot about in the fridge LOL)...I usually don't see them that dark in the slices I've eaten.
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03-31-2020, 12:06 PM
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#26
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Quote:
Originally Posted by Ed_C
I meant the burns, they look so charred the color reminds me of very moldy bread (or the container of hummus I forgot about in the fridge LOL)...I usually don't see them that dark in the slices I've eaten.
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This don't happen like that in the other recipe. Im going back to it and stop trying to make this one work.
Believe it or not there are some people who think thats how pizza should look 
Not me.
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Last edited by RichinRidgewood; 03-31-2020 at 07:46 PM.
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04-11-2020, 07:54 PM
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#27
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So Ive got 4 sourdough balls cold fermenting using our original recipe without oil or sugar. No browning agents. Real back to the roots recipe. Maybe 3-4 days and then I'll make a Hawaiian, and a NYC combo. Stay tuned...
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04-14-2020, 06:17 PM
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#28
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Ok. Everything is ready to go. "Pizza Oven" at 550°. My lovely wife just arrived home and it's showtime.
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04-15-2020, 02:45 PM
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#29
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Quote:
Originally Posted by RichinRidgewood
Ok. Everything is ready to go. "Pizza Oven" at 550°. My lovely wife just arrived home and it's showtime.
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This is how it's supposed to be done. Was so good yesterday.
- Pepperoni, mushroom, onion, green pepper
- Hawaiian made with pineapple and "Canadian Bacon"
Since the original Hawaiian Pizza came from Ontario, Canada, Canadian Bacon, a cured and smoked pork loin, is really appropriate and makes a great pizza.
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04-16-2020, 12:44 AM
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#30
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Now I'm hungry.
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