Author Topic: What pizza did you bake tonight (Read 7546 times)

JConk007 · « **Reply #20 on:** December 19, 2009, 05:40:52 PM »

Very nice to see one of your creations again Jeff! Theats off the LBE right. That flour is silmilar to catupo right? I am looking at the snow building up on the WFO right now

so the season if officially over. Supposed to get 6-8 inches yea ha! Will go back to cracker, deep dish neo... soon. Fun summer
Hope all is well
John

UnConundrum · « **Reply #21 on:** December 19, 2009, 05:53:31 PM »

C'mon John, I was baking bread in mine today, snow be damned. We're predicted to get 8 - 12. I plan to use it all winter, though it is hard to keep the wood dry. I try to remember to put a load into the oven when the temp falls to about 200.... let it bake the moisture out and it's bone dry when I want to light it again

I restarted the fire a little bit ago and have a pot of soup in there, and some fish ready to bake.

JConk007 · « **Reply #22 on:** December 19, 2009, 06:00:26 PM »

I agree Warren. please dont thin I am a whimp. Its not the cold that is an issue. I play Paddle tennis 4 hrs a day in 0 degrees and ski and snow board in any weather. Its the Huge Mess in the house floors kitchen... after schelping in and out because no other fool will hang with me out there. Oh well the beer stays cold thats for sure !Also if this baby ever cracked inside repair would be an issue, and I would be devestated! I do like a change also. I can always shoot to Amono 10 min away for a decent margherita.
put up some of those bread pics please!
John

UnConundrum · « **Reply #23 on:** December 19, 2009, 07:49:34 PM »

I tend to not post pics here much because of the limitation that you have to upload it, and it can't be more than 128K... If you screw up and try to load one too big, everything gets screwed up and you have to start over.... Gotta go through so many steps, I only do it now and then.

OK, OK, I vented. Here's some from today's bake. I have a bunch more at: http://gallery.mac.com/unconundrum#100094

jeff v · « **Reply #24 on:** December 19, 2009, 08:32:06 PM »

Quote from: JConk007 on December 19, 2009, 05:40:52 PM

Very nice to see one of your creations again Jeff! Theats off the LBE right. That flour is silmilar to catupo right? I am looking at the snow building up on the WFO right now so the season if officially over. Supposed to get 6-8 inches yea ha! Will go back to cracker, deep dish neo... soon. Fun summer
Hope all is well
John

Thanks John. I'm using a 2stone, and fortunately our house we moved to this summer has a 3 car garage, so I claimed the extra spot for grilling and the 2stone all winter...We'll see how it works when it gets really cold.

Guts · « **Reply #25 on:** December 19, 2009, 09:35:10 PM »

That's flipping fantastic. I wish I could make something that looked that Good. I think my stomach is making more noise than my coffee maker...

looking at these pictures. Would you share your recipe?

?

Guts · « **Reply #26 on:** December 19, 2009, 09:40:04 PM »

God I like this SITE!!! Pictures added to the post Makes this the best site I have ever seen... and I've been to a lot of them. AND Thanks to the owners of this site!
Guts/AKA/Kim

norma427 · « **Reply #27 on:** December 19, 2009, 10:14:04 PM »

UnConundrum,
Wow..those you baked today look fantastic!

Norma

UnConundrum · « **Reply #28 on:** December 19, 2009, 10:25:00 PM »

Thanks Norma.... This was a trial run. Christmas Eve I'll bake 60 loaves to deliver to friends and family

Kim, sure. You can find it at www.RecipesOnRails.com together with more step by step pictures. I use a lot of short-cuts in my recipes. If it looks like I left something out, just ask.

norma427 · « **Reply #29 on:** December 20, 2009, 12:26:29 AM »

Baked a deep-dish tonight.
Norma

Guts · « **Reply #30 on:** December 20, 2009, 05:58:33 AM »

Norma are you going to eat that hole thing?

norma427 · « **Reply #31 on:** December 20, 2009, 08:04:07 AM »

Kim,
No, I shared.

Norma

UnConundrum · « **Reply #32 on:** December 20, 2009, 08:05:03 AM »

Looks great Norma

norma427 · « **Reply #33 on:** December 20, 2009, 08:08:41 AM »

Warren,
Thank you.

Norma

SmokinGuitarPlayer · « **Reply #34 on:** December 20, 2009, 11:44:01 AM »

Warren and Norma.

Since it snowed so much yesterday , I decided to not bother doing the "artisan bread" demo bake (on the Big Green Egg) at my store ...decided to stay home ...but went over to my store and snatched all my dough from the frigerator, took it home and baked it there. It got great and I was quite proud of myself ...UNTIL I SAW THIS THREAD THIS MORNING. Warren, fantastic. Even if that bread tasted like dirt the looks alone ...well beautiful! ... you have it "dialed" dude. and Norma ...I want a piece of that Chicago style pie right NOW!
FB/SGP

Ev · « **Reply #35 on:** December 20, 2009, 01:15:18 PM »

For lunch today, I made my first ever white pizza. Just a basic three day cold ferment dough. I used half a jar of Bertolli alfredo sause with some minced garlic mixed in. My family and I loved this pizza. I'll definitely be making this again. I also baked this pie first on a screen for about 5 minutes then finished on a stone.

Ev · « **Reply #36 on:** December 20, 2009, 01:20:03 PM »

Maybe this time the other pics will come up.

UnConundrum · « **Reply #37 on:** December 20, 2009, 01:36:15 PM »

Mmmmmm. I can taste the garlic

norma427 · « **Reply #38 on:** December 20, 2009, 02:24:48 PM »

Fred,
Thanks, and sorry the deep-dish is no more.

Norma

Ev,
Your white pizza looks terrific! Your cornicione is also great.

Norma

Pete-zza · « **Reply #39 on:** December 20, 2009, 02:37:15 PM »

Quote from: norma427 on December 20, 2009, 02:24:48 PM

Thanks, and sorry the deep-dish is no more.

Norma,

What was your assessment of the deep-dish pizza you made (I assume from another thread that it was the Neapolitan-inspired deep-dish pizza)?

Peter