Author Topic: Hello from Alaska  (Read 300 times)

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Offline MatthewDS

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Hello from Alaska
« on: August 31, 2011, 05:19:30 PM »
My interest in pizza making goes back to college when my room mate and myself hosted frequent pizza dinners for our college friends. Our dough was typically a bread dough variation, with whatever toppings we could get a hold of.

More recently I have been trying to find an reliable crisp and chewy recipe for pizza, as well as a good recipe for calzones.  I typically make a mess of calzones and then freeze them for lunches.  For that I need a soft and bready dough, as (in my experience) calzones made from a NY style dough become leathery and impenetrable when frozen for a month and then microwaved at work for lunch.

I have access to a grill, which I can get up to 600-700 degrees, a standard household oven, a large pizza stone, and a cast iron pizza stone (lodge)



Offline Mick.Chicago

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Re: Hello from Alaska
« Reply #1 on: August 31, 2011, 09:16:28 PM »
Hello welcome to the forum!

It sounds like you're ready to cook some good pies at the 600-700 range, I hope you don't hit the brick wall commonly know as, Inadequate Top Heat!  No one likes a burnt underside and soggy toppings!

Mick.


Offline MatthewDS

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Re: Hello from Alaska
« Reply #2 on: September 01, 2011, 01:55:32 PM »
Thanks Mick,

I will dig into these recipes and report back if I have success.