Made a couple of pies to consume while watching 'Cuse eek out another close one over Wisconsin last night.
I'm getting better with the pizza peel, but still have a ways to go!
Pies, even if uneven in shape, were excellent, cooked in my stove at 550 degrees on the stone.
Been mixing cheddar in with the mozzarella, probably 3-1 mozz-cheddar ratio.
Very tasty.
Not bad. Cheese with tomato and onion.
I'm getting better with the pizza peel, but still have a ways to go!
Pies, even if uneven in shape, were excellent, cooked in my stove at 550 degrees on the stone.
Been mixing cheddar in with the mozzarella, probably 3-1 mozz-cheddar ratio.
Very tasty.
The next one, stuck on the peel.
Kind of looks like Texas if you rotate it.
All's well that ends well!
It works!
And the obligatory puppy pic.
So tomorrow, 'Cuse gets Ohio State in the Elite 8-Go Cuse!
It looks great no matter the shape hehe... yummy!
ReplyDeleteHey Tup, cheddar with mozz is great, gives the mozz a little boost. What is your peel, wood or metal. If metal, get a wooden one. The metal can be used for pie retrival after it is cooked.Make sure your doughs aren't too wet, at least while still learning how to wield the peel. Form your dough on a lightly floured surface, I use a slab of marble which is ideal. Be sure you have all your toppings ready to go. Flour your wooden peel with a light hand, but be sure it is complete. @dhorst like to use Wondra flour, the real fine stuff that people use for making gravy. I'm not that fussy, just regular old flour for me. After forming your dough, lightly lay it on the floured peel. Give it a quick shimmy to assure it isn't sticking. Sauce and top as quick as possible, giving it a quick shimmy after each topping addition. When ready for the oven, give it another quick shimmy just before launching your pie into the oven. Problem solved. Practice with just an untopped dough a few times and before you know it, it will be a piece of cake. Enjoy!
ReplyDeleteRocking the peel bro!
ReplyDeleteMy peel is wood. DM is that you? The Wondra is a great idea. Where I screwed up last night was putting flour on the peel and then stretching a bit. Should've known better!
ReplyDeleteGreat advice!
Pav, you know it Bro!
ReplyDeleteLooks like some might tasty pies there Bro !!
ReplyDeleteMatt, they were pretty good. Like I said, the cheese makes a huge difference. Cooking on the stone too. Max the oven temp, cook 'em like they were in hell!
ReplyDeleteTup, if you want to rock them with the flavor bomb, throw on some smoked cheese. Better to do your own, but for now the store bought will do. Smoked mozz makes a pie taste like a WFO pie without using wood. I'm gonna be smoking some cheese this weekend, cheddar, gouda and edam. It's easy as hell to do, and way better then the store bought crap.
ReplyDeleteBTW, I absolutely love the picture of the pizza in the WFO. Ever consider having that made up for sale? I think you should.
ReplyDeleteHey DM-Jack is smoking some mozz for pizza night next week. Can't wait!
ReplyDeleteNice, Jack's the man, smoking and brewing!
ReplyDeleteAwesome! Wondra is the bomb for sliding a pie off the peel onto the stone!
ReplyDeletetup,
ReplyDeleteIf that Texas pie was ever round, you need new glasses son! Hey, I've got a metal peel and never had a problem with sticking - why? Cause some 10 years ago I invested in a box of baker's parchment - cost all of $20, and to date, I think I've used maybe 1/3rd - whatever's left I'm leaving to my kids - they can split it!
Doc, I'm dealing with hardcore, you never use parchment people here. Of course I do, but I never admit it!
ReplyDelete