Brewing With Total Confidence
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Discussion in 'General Chit-Chat' started by Ozarks Mountain Brew, Sep 20, 2016.
Granddaddy's Favorite... Pepperoni for the kids, a more complex pie for Grandmommy and me.
That looks kick ass.
How does the bottom of the crust come out on parchment paper? What Temp?
I did the pepperoni first: I'm heat soaking the pizza stone at 550 degrees for 30 mins. I didn't turn the oven up to broil before putting the pepperoni in, so the bottom came out a little soft. Here's the procedure that worked well: Soak the stone at 550 degrees for a half-hour. Then up it to broil for five minutes or so to get the stone as hot as possible. Bake the pizza on the stone for 5 mins, then turn up to broil again for 3. That's the procedure I used on the second pie and it worked wonderfullly - nice, firm, crisp base and toppings done perfectly.
I'm so juiced up atm that this Pizza Thread is killing me they all look great at the end of the session!
What's really interesting is all the different methods of getting to the finished pie. Many ways to skin a cat!
The grandkids didn't mind the bit of doughiness in the pepperoni pie, and grandmommy and I got a really nicely baked one.
Pizza with the grandkids, last one in this house
@Nosybear we have some doughy lovers here also...one being my wife. She loves all the doughs!
Pizza looks great! Grandkids are pizza disposal units, they aren't what you'd call connoisseurs. Wife and I prefer a more crispy bottom.
I think that no matter how you go about it, skinning cats is generally frowned upon.
Beautiful pies! May those you bake in your next home be just as good.
Got lazy, Texas toast pizza bread
I’m making dough now for pizza tonight, while enjoying a Sierra Nevada Kellerweis.
Fresh pizza pie!
And highly edible too!
That was a delicious pie. A few slices might be in my lunch tomorrow. You know, Italian food gets better with a little age on it.
Nothing like cold pizza for breakfast ! Or any time, for that matter.