AlekH wrote:dang

What he said.

Oh, and here's my set-up:




I broke the tile off by hand before realizing that I had an actual tile-cutter in the garage, hence the jagged bottom edge. (d'oh!)

Lots of great looking pies in this thread, and lots of ways to get there! And -- for those wondering -- I think that's about $10 worth of tile there, if that. I bought around $20 worth, half for the grill, half for the oven, and I have a couple left over.

Binko wrote:A couple weeks ago, the Shop & Save at Archer and Central had some flour in their clearance bin. It was "Selzione Casillo Farina di Grano Tenero Tipo 00" for a buck twenty-nine a kilo. Seemed like a good deal for 00 flour, so I bought two.

Exactly what I did, though it was 69 cents a package last Saturday.

BTW - I made your Chicken Paprikash a few days ago, because I had not made any all winter.

Thank you for your contributions. I appreciate your notes on the use of this flour.

Regards,
Cathy2

Cathy2 wrote:

Binko wrote:A couple weeks ago, the Shop & Save at Archer and Central had some flour in their clearance bin. It was "Selzione Casillo Farina di Grano Tenero Tipo 00" for a buck twenty-nine a kilo. Seemed like a good deal for 00 flour, so I bought two.

Exactly what I did, though it was 69 cents a package last Saturday.

BTW - I made your Chicken Paprikash a few days ago, because I had not made any all winter.

Thank you for your contributions. I appreciate your notes on the use of this flour.

Regards,
Cathy2

Sixty-nine cents! That's a steal! I was tempted to snatch them all up at $1.29, but only bought two because I wasn't sure how it'd perform, as I know not all 00 flours are equal. But this one did fine.

Glad you're getting mileage out of the paprikash! During the fall/winter, I've probably made it on average twice a month. Served with plenty of homemade spaetzle/galuska/nokedli, it's so soul satisfying. And easy to make. And frugal.

HI,

Yes, in fact the sticky price tag was over another for 99 cents, so 69 cents last weekend.

For the paprikash, I had spaetzle in the freezer from a big batch I had made the week before. This is something I intend to do in the future, because it is an impulse decision to include a meal.

Thanks!

Cathy2

Binko wrote: white pizza [sour cream, garlic] with walnuts, rosemary, bacon, black pepper, the above mix of cheeses, finished with fresh scallions

Hope you don't mind but this combo sounded so good, I had to riff on it...

White pie (whipped cream base) with rosemary, walnuts, roasted shitakes, charred scallions, mozzarella di bufala, fontina, goat gouda







Thanks for the inspiration, Binko. It was our favorite pizza of the night!

Looks great! I like the idea of the shiitakes and the cheese selection. I have yet to try that whipped cream base -- I'll have to look upthread for the details. I just did thinned out sour cream. Might be worth culturing some creme fraiche for the next go.

It's morel season!!!! Love this time of year! We found 17 this weekend (mainly black with a few half morels). Here's the first few.



We made a morel/asparagus pizza last night with whipped cream base, local asparagus, sautéed morels with a little cream, mozzarella di bufala and fontina.





I also made a pizza with half whipped cream, leftover herb roast fingerlings from Lula and bacon, mozz and half bacon, red sauce and cheese.



The 3rd pizza was loosely inspired by a tartine recipe from The Splendid Table: white pie with, Mexican chorizo, goat cheese mixed with herbs (marjoram, rosemary, sage, chives, mint), and shitakes. Drizzled with a little honey at the end.

Quite possibly I will achieve reviled pariah status:
Two French bread pizzas, one artichoke/black olive/tomato, another mushroom/ancient pepper. Needed something quick and light tonight using ingredients that were around the house.

Is there a primer on posting pictures? I tried for an hour yesterday without success. I also looked on the site for directions.....no joy. Help!

Is there a primer on posting pictures?

Here's some info: viewtopic.php?f=22&t=30179

dukesdad wrote:Is there a primer on posting pictures? I tried for an hour yesterday without success. I also looked on the site for directions.....no joy. Help!

Unfortunately, internal image hosting is still currently under construction. .jpg images hosted elsewhere (public image hosting sites like google, flickr, imgur, etc.) can be linked here to display in posts by placing the url/link to the image in your post and bracketing it with [img]and[/img]. Images must be no wider than 800 pixels in order to display correctly.

If you need additional assistance, please let us know. Apologies for the inconvenience.

Thanks,

=R=
for the Moderators

ronnie_suburban wrote: Images must be no wider than 800 pixels in order to display correctly.

Ah! Well that explains why some of my images bleed over the edge. The message board software will accept photos up to 1200px a side, so I always assumed that was the maximum.

dukesdad wrote:Is there a primer on posting pictures? I tried for an hour yesterday without success. I also looked on the site for directions.....no joy. Help!

If you would like a primer on Imgur hosting and adding your photos, PM me.

Binko wrote:

ronnie_suburban wrote: Images must be no wider than 800 pixels in order to display correctly.

Ah! Well that explains why some of my images bleed over the edge. The message board software will accept photos up to 1200px a side, so I always assumed that was the maximum.

Yeah, 900 will work but they also spill over a bit (anything larger is a mess). In the new configuration, image uploads should be possible in any size and will automatically be resized to format correctly.

=R=

How to turn any home oven into a pizza oven

I got an Ooni Fyra 12 from SueF as a birthday present, and finally got the chance to run it live (fired it up to burn off manufacturing residues on Monday).



Used a dough from Serious Eats engineered for these kinds of ovens, that I put up to cold-ferment on Sunday -- it easily doubled in the fridge. Made sauce at lunchtime: two cloves of minced garlic sauteed in olive oil, a good squirt of tomato paste from a tube, a little less than a half-can of crushed Red Gold leftover from something else, a splash from an open bottle of rose, salt, pepper, dry basil.

What, no mozzarella? But hey, a ball of queso oaxaca, that's even better.
Mine went on first: lightly sauced, torn cheese, dots of sausage and kale (blanched and frozen from my garden). But there wasn't enough cornmeal on the peel, it sort of squished, then didn't want to move around on the stone. Got rather singed on one side (chopped off before photo).


Came out delicious, if a little bready from being squished thicker.

After that lesson, we used a LOT more cornmeal, stretched SueF's dough more (pepperoni and mix of green and kalamata olives). Hers worked perfectly: just a couple char blisters, thin and chewy.

We made a really nice pizza last week with a new combo--leftover PQM porchetta (we had ordered a porchetta for the holidays to cook at home), roasted shitakes and pistachios/olive oil on a whipped cream base with fontina and mozzarella.

thaiobsessed wrote:We made a really nice pizza last week with a new combo--leftover PQM porchetta (we had ordered a porchetta for the holidays to cook at home), roasted shitakes and pistachios/olive oil on a whipped cream base with fontina and mozzarella.

That looks pretty awesome. The carnitas I whipped up the other day would probably work too. I wonder how that whipped cream base works with the 800F+ temps of my Ooni -- will it just vaporize?

thaiobsessed wrote:We made a really nice pizza last week with a new combo--leftover PQM porchetta (we had ordered a porchetta for the holidays to cook at home), roasted shitakes and pistachios/olive oil on a whipped cream base with fontina and mozzarella.

Wow - absolutely gorgeous! They look so delicious.

=R=

thaiobsessed wrote:We made a really nice pizza last week with a new combo--leftover PQM porchetta (we had ordered a porchetta for the holidays to cook at home), roasted shitakes and pistachios/olive oil on a whipped cream base with fontina and mozzarella.

I am always impressed by your pizzas.

Made my first attempt at a Quad Cities Style Pizza tonight. The dough, I thought, was interesting — involved adding pepper, oregano, and paprika, but the hallmark of the dough is its maltiness. I didn’t have any malt syrup, so I substituted DME with a little more liquid.

Topped with a thin layer of tomato sauce, some onions, mushroom, fennel-based sausage, and komatsuna, with mozzarerlla on top.

Baked at 450° on my brand new pizza steel, it was a bit overdone. (I was used to using a pizza stone, which finally cracked into too many pieces to save it.) The heat retaining capacity was apparently somewhat greater than the stone.

It got the traditional Quad Cities long strip cut.

Tasted pretty good — the maltiness of the crust really came through. (Based on a Washington Post article adapted from a recipe from Roots Handmade Pizza in Chicago.)
(If images don't show, make sure any ad blockers will allow you to accept stuff from advertising-marketing.com.)

JoelF wrote:

thaiobsessed wrote:We made a really nice pizza last week with a new combo--leftover PQM porchetta (we had ordered a porchetta for the holidays to cook at home), roasted shitakes and pistachios/olive oil on a whipped cream base with fontina and mozzarella.

I wonder how that whipped cream base works with the 800F+ temps of my Ooni -- will it just vaporize?

We're typically baking our pies between 850 and 900 and the whipped cream holds up just fine.

Here's some recent pies inspired by the need to clean out the freezer:

The 'Gringa': Leftover pork al pastor, grilled scallions, pickled red onions, mozzarella, cotija, cilantro on a whipped cream base





Leftover Thai red curry pork shoulder, roasted cauliflower, pickled jalapeños, pickled red onion, basil, mozz on a whipped cream base