Pizza.
The cheese burns, but the dough seems like it could have been cooked for about 5 minutes longer. Is the oven temp. too high, or too low? Or oven rack too high or low?
Printable View
Pizza.
The cheese burns, but the dough seems like it could have been cooked for about 5 minutes longer. Is the oven temp. too high, or too low? Or oven rack too high or low?
both.
:whoosh:
High temperature and high rack - very quick but great risk of burning.
High temperature and lower rack - quicker but risky.
Lower temperature and higher rack - safer and less costly.
p.s. Bo is right. You just looked at it differently.:blink:
Not really. I didn't ask if one or both were wrong, I asked how they were wrong.Quote:
Originally Posted by bigboab
Thanks for your info, I will try high rack and lower temp next time.
Ever thunk of getting a woman, Tesco?
Just order a ready made one :smilie4:
Woman or pizza?... Both?Quote:
Originally Posted by enoughfakefiles
wimmin are for gheys.Quote:
Originally Posted by chavis
they make ewe feel emotions and stuff:ghey:
:emo:
:emo:Quote:
Originally Posted by Proper Bowimmin are for gheys.Quote:
Originally Posted by chavis
they make ewe feel emotions and stuff:ghey:
:emo:
Happy new year, sadsack.
:eyebrows:Quote:
Originally Posted by tescoNot really. I didn't ask if one or both were wrong, I asked how they way were they wrong.Quote:
Originally Posted by bigboab
Thanks for your info, I will try high rack and lower temp next time.
-doobs
oops.
Today's pizza came out much better. :happy:
Glad my flat mate works at Eagle Boys, free unlimited pizza nights. I'm tempted to open a Dominoes store right next to them.
Pizza is profitable.
It taste good too.
True story.
-doobs
WTF, can't you just order pizzas on the phone in Canaidia? :blink:
They're only allowed to smoke drugs and breed Elks or something else.
Moose logging was very popular, I seem to remember.
That and lumberjizzing I hear.
I've got one word for you tesco, oregano. Makes a whole lot of difference.
The "drug-like" ingredient. You'll get better at not messing the cheese up fast, but somethings just don't come that easy.
Eventually you'll get the hang of the technique required to make that five star pizza. Keep on fighting that paste!
Cinnamon <3. For some reason I'm in love with spice, I put it in everything!
I don't like really like oregano, I guess I should use small amounts.Quote:
Originally Posted by Thatsgreat
Are you saying to put it on the pizza or in the dough?
I'd put it in the tomato sauce. But not if I didn't like it.
I'm sick of most of them. Dominoes is disgusting. Pizza Pizza is inconsistent, either undercooked or burnt. Gino's is owned by assholes. The rest are crap as well. I live in a small town...Quote:
Originally Posted by Barbarossa
Eagle Boys (R) Bigger. Better. (TM)
Cinnamon belongs in anything with tomato sauce/paste.Quote:
Originally Posted by iLOVENZB
Doesn't take much and adds a lot of depth...I think it's called umami.
clocker, I think you're right.
BTW Ross, are you using a pizza stone?
:lol: no, I'm not that pro...Quote:
Originally Posted by clocker
I should have asked for one for christmas. :unsure:
Do they work in the oven or are they for using in the barbeque?
In the oven.
What's your dough recipe?
You'll actually be surprised that there's hardly anything to pizza dough. The important factor is percentage of yeast and prooving. Flour, deepening on how much iron is in it, absorbs different ratios of water, meaning that you'll never have a constant formula for your dough.
I was talking to a CEO for a flour mill the other day about why there was a huge increase in flour before New Years. He said it's because they didn't have a good crop this year because of the floods so they had to mix 2 part good grain to 1 part shit grain. Other mills are either charging more for their flour or giving shit quality flour to their customers.
I usually get the extra dough left over after work for pizza. By the time I get it home it's rested/proved perfectly and I just need to stretch it to a tray and add my toppings.
After the amount of dough I use a day it's almost second nature the proving, resting and mixing. It's gotten to the point where I expect the apprentices to know what they're doing and have to remind myself that they're only new to the trade.
So NZB, you're a baker?
BTW, it's called "proofing".
I've been into baking for a while now, it's especially challenging here at altitude and the very dry climate.
I've been perfecting my French bread recipe/technique, this morning I'm making yeasted pancakes (made the "sponge" last night).
Next Saturday I'm making pizza, so I've been looking into recipes for that.
You should have set it to cook for longer on a lower temperature. Lol...how noob do you have to be to not know how to make pizza
It's far from a great recipe, but a start at least.Quote:
Originally Posted by clocker
I put one cup flour into a bowl, I add one package of quick rising yeast (not sure how much is in it probably about a tablespoon), add a small amount of salt, sugar, and oil, then add 1 cup warm water, mix until it's all smooth then add another cup of flour and mix that until the dough starts to seperate from the bowl.
I then dump the dough onto a floured cutting board and "kneed" it for a while, then stretch it and let that stand for 10 minutes before putting the toppings on.
Give Papa Murphy's a go if there's one in your town. It's take-and-bake, so if you happen to get dinged provincially by the HST it's not applicable. ;)Quote:
Originally Posted by tescoI'm sick of most of them. Dominoes is disgusting. Pizza Pizza is inconsistent, either undercooked or burnt. Gino's is owned by assholes. The rest are crap as well. I live in a small town...Quote:
Originally Posted by Barbarossa
:shuriken:
I've found that dough recipes you make ahead develop more flavor.
Ditch the "instant" yeast and mix it up the night before...I forget the French word but's called a "long rise".
Store in the fridge overnight, punch it down the next morning and stretch it a bit, then let it rise the rest of the day.
Before dinner, take it out and knead into shape and you're good to go.
The dough will have a better flavor and cooked on a stone, should give you the results you're looking for.
Or get Papa Murphy's.
I say do what you want, or do something else.
My pizza making is not premeditated. :emo:Quote:
Originally Posted by clocker
The closest is Ohio. :lol:Quote:
Originally Posted by MagicNakorGive Papa Murphy's a go if there's one in your town. It's take-and-bake, so if you happen to get dinged provincially by the HST it's not applicable. ;)Quote:
Originally Posted by tesco
:shuriken: