04-16-2020, 04:57 PM
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#31
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Oh man, might have to order some non-contact delivery pizza tonight. Too bad Rich lives too far LOL
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04-16-2020, 05:46 PM
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#32
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Quote:
Originally Posted by Ed_C
Oh man, might have to order some non-contact delivery pizza tonight. Too bad Rich lives too far LOL
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I priced out those pies locally and we're looking at about $40 plus a tip around here. I spent maybe 3 years getting them right and Im happy I did. I can eat pizza, like the Romans did, Breakfast, Lunch and Dinner.
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04-21-2020, 09:11 AM
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#33
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Last night’s pies - Fontina and Arugula
- Canadian Bacon and Brie
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04-21-2020, 09:31 AM
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#34
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Now I need to figure out how to do this.
As a single guy the only pizza I've ever made is the frozen variety.
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04-21-2020, 10:01 AM
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#35
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@ RichinRidgewood
, those are some great looking pizzas..I make my own as well, so much better than store bought..need to try out a new dough recipe, not really happy with the one I've been using..
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04-25-2020, 10:23 PM
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#36
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My first attempt.
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2005 Tundra 2WD Regular Cab V8 - Chopped Frame - Short Bed Swap
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04-26-2020, 07:43 AM
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#37
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Those are definitely artisan pizzas Rich- beautifully done! I can never get my dough right, so I have been lazy and use Stonefire (brand) naan flatbread as my crust. It works out really well. The favorite flavor in my house is grilled asparagus, grilled redskin potato slices and grilled zucchini slices with kalamata olives, fresh mozzarella and parmesan plus an egg on top.
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04-26-2020, 08:36 AM
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#38
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Here is a link to make NYC pizza. Follow the directions. Kenji is a smart guy.
I would recommend converting everything into grams first and using a digital scale. Volume measurements are notoriously inaccurate and will effect your repeatability the next time you make a batch of dough.
A mixer with a dough hook is better than a food processor. For the novice a Kitchen Aide from Costco is a good place to start.
You’ll need a 3/4” thick pizza stone as big as you can put in your oven that leaves 1” on each side. Two stones would be better than one because then you have a top deck and a bottom deck to work with.
You’ll need a wooden pizza peel too. 14” wide minimum. Mine are 18”. Launching a pie is an art you’ll need to learn.
Gas ovens are the best but you can make a pie or two with electric as long it goes to at least 500°F. I do all of my pizza at 550°. Preheat the oven/stones for 2 hours. Get a cheap infrared thermometer gun. I can bake an 18” pie in about 6 minutes.
New York-Style Pizza Recipe | Serious Eats
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Last edited by RichinRidgewood; 04-26-2020 at 08:49 AM.
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04-28-2020, 08:11 PM
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#39
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Dough is ready tomorrow. I'll make couple of pies.
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04-30-2020, 12:41 PM
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#40
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This thread delivers...or so I wish.
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04-30-2020, 12:55 PM
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#41
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Quote:
Originally Posted by RichinRidgewood
Here is a link to make NYC pizza. Follow the directions. Kenji is a smart guy.
I would recommend converting everything into grams first and using a digital scale. Volume measurements are notoriously inaccurate and will effect your repeatability the next time you make a batch of dough.
A mixer with a dough hook is better than a food processor. For the novice a Kitchen Aide from Costco is a good place to start.
You’ll need a 3/4” thick pizza stone as big as you can put in your oven that leaves 1” on each side. Two stones would be better than one because then you have a top deck and a bottom deck to work with.
You’ll need a wooden pizza peel too. 14” wide minimum. Mine are 18”. Launching a pie is an art you’ll need to learn.
Gas ovens are the best but you can make a pie or two with electric as long it goes to at least 500°F. I do all of my pizza at 550°. Preheat the oven/stones for 2 hours. Get a cheap infrared thermometer gun. I can bake an 18” pie in about 6 minutes.
New York-Style Pizza Recipe | Serious Eats
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Thanks, I had already found that site, lots of ideas.
I started my second batch of pizzas yesterday, turned out better with a pizza stone this time, still trying to get the dough crispy or brown underneath though. Probably has to do with the stone temperature or oil in the dough? I used a grill thermometer to check temperature but next time I'll use my laser. Next attempt is tomorrow.
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2005 4R Sport 4WD "The last of the V8s!" - Custom TIG'd SS Dual Exhaust - King 2.5" +2 LT. - ARB Front & Rear - 37's - Dana 60 - Build Thread
2005 Tundra 2WD Regular Cab V8 - Chopped Frame - Short Bed Swap
1977 Celica Liftback - LFX Swap - Build Thread
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04-30-2020, 06:40 PM
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#42
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Gentlemen, Its about to get weird around here...
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04-30-2020, 08:36 PM
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#43
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And so it was on 4/30/20 - Pepperoni, mushroom, onion, green pepper
- Pepperoni, Canadian bacon, Italian sausage
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05-05-2020, 05:28 PM
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#44
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The oven is heating up and we are making a couple white pies tonight
- Canadian Bacon and Lightly Sautéed Onion
- Marinated Artichoke Hearts and Sweet Italian Sausage
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05-06-2020, 09:44 AM
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#45
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Trying to launch 18" pies into an 18" oven space sometimes can result in less than rounds pies... otherwise these were excellent.
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