What's cookin' boys?

[Sidekick]

Burgers on the grill with fresh dug Adirondack blue potatoes for lunch today. Grabbed a pickle from the crock to slice for the burgers.

 

[BBFarmer]

Actually, yours looks just fine!

I tend to assemble my pizzas ahead of cooking. Sometimes a couple hours just to get them ready and set aside.

Often the sauce and all toppings are cold or cool.

During the winter, I'll leave them in our cold garage on a chest freezer. I've probably posted pictures of them out there.

The dough will rise some while waiting. Sometimes it rises more than I would like.....that's all a personal preference.

Oooh ok.

But you're somewhat keeping them "refridgerated" during this time? Or is it better to let them sit out room temp for a while? Letting the dough rise a bit more?

If I had a garage, I could bake pizza in it this time a year LOL!

 

[RCW]

Oooh ok.

But you're somewhat keeping them "refridgerated" during this time? Or is it better to let them sit out room temp for a while? Letting the dough rise a bit more?

If I had a garage, I could bake pizza in it this time a year LOL!

Yes, they’re refrigerated. Whether in the garage or refrigerator. They’ll still rise a little bit.

 

[TheOldHokie]

Those pizzas look great and very familiar …..

They definitely have ties to central New York…

Just grabbed an old picture. Looks like one might have sausage and peppers.

View attachment 160342

First pizza in 8 months

Its "the flour"

​

 

[RCW]

First pizza in 8 months

Its "the flour"


View attachment 160499

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Now THAT's a pizza! Looks super.

After 8 months, bet it tasted great! What's on it?

 

[TheOldHokie]

Now THAT's a pizza! Looks super.

After 8 months, bet it tasted great! What's on it?

My go to pizza - green pepper, onion, mushroom, and hot italian sausage. It was wonderful. I ate 3 slices and will finish it off tomorrow.

My experience with flours is a little different than yours. J had a friend that worked as a commercial baker before opening a pizza place. He insisted on Pillsbury So Strong high gluten bromated flour and his crust was the best I have ever eaten anywhere. In addition to the texture it had a faintly sour but pleasant taste. I tried repeatedly but could not duplicate it until I asked if he would sell me some of his flour. Next day he handed this across the counter. I was more than a little taken aback.

I cant say I duplicated his crust but it was damn close. Beautiful elastic dough that baked up light and airy with a brown chewy/crisp but not tough crust eith that same taste. No difference in handlng but a massive difference in the bread.

My niece started out as an artisan bread maker in her own shop and now owns a couple fancy restaurants. She uses similar products for their crusty breads.

The Caputo is an idea my son brought back from Italy. It makes good elastic dough that bakes up with a crisp tender crust but its a softer texture. I prefer the Pillsbury crust but a 50# bag is a little overkill

In any event all of these pizzas look and I am sure taste great! As you can see I like this thread

 

[RCW]

My go to pizza - green pepper, onion, mushroom, and hot italian sausage. It was wonderful. I ate 3 slices and will finish it off tomorrow.

My experience with flours is a little different than yours. J had a friend that worked as a commercial baker before opening a pizza place. He insisted on Pillsbury So Strong high gluten bromated flour and his crust was the best I have ever eaten anywhere. In addition to the texture it had a faintly sour but pleasant taste. I tried repeatedly but could not duplicate it until I asked if he would sell me some of his flour. Next day he handed this across the counter. I was more than a little taken aback.

View attachment 160502

I cant say I duplicated his crust but it was damn close. Beautiful elastic dough that baked up light and airy with a brown chewy/crisp but not tough crust eith that same taste. No difference in handlng but a massive difference in the bread.

My niece started out as an artisan bread maker in her own shop and now owns a couple fancy restaurants. She uses similar products for their crusty breads.

The Caputo is an idea my son brought back from Italy. It makes good elastic dough that bakes up with a crisp tender crust but its a softer texture. I prefer the Pillsbury crust but a 50# bag is a little overkill

In any event all of these pizzas look and I am sure taste great! As you can see I like this thread

Dan - you’re well-versed at a lot of things.

I’m not surprised you’re a great cook too.

Your go-to pizza sounds delicious. Got all of my favorite ingredients.

Your contributions are nothing short of amazing…

 

[TheOldHokie]

Dan - you’re well-versed at a lot of things.

I’m not surprised you’re a great cook too.

Your go-to pizza sounds delicious. Got all of my favorite ingredients.

Your contributions are nothing short of amazing…

I have been interested in cooking all my life. At one time even cosidered opening a restaurant. I actually had a name picked out - Worthless Dick's.

This thread is loaded with amazing people and food! Keep it coming!!! Judging by the looks of things outside multiple loaves of zuchinni bread are in our future.

Dan