Recent content by et64

My first attempt at a Grandma Pizza. I think I will let the dough proof in the fridge overnight rather than a few hours next time. (I wanted pizza last night.) I used a large square cornered pan we had in the cupboard ... neither my wife nor myself know where it came from, but we've had it...

I've had mixed results when freezing dough, mostly on the bad side. I gave up on it since my results with my dough didn't seem worth the effort. I think I'll next try freezing leftover pizza (does that ever happen?) to see if I can make my own "frozen pizzas" for quick weeknight meals.

They were a bit cheaper when I bought mine. I was just looking at possibly getting a grandma pizza pan and was surprised at the price. I think I'll improvise first to see if I will make these as often as the Detroit pizza before I make the investment. For me, the Detroit pan has been well...

Keeping up with the Detroit pizza theme, here's my latest attempt. I follow Kenji's recipe (https://www.seriouseats.com/detroit-style-pizza-recipe), using a mix of jack and moz cheese since brick cheese appears to be unobtainium around here (w/o mail ordering it). I've been very happy with my...

Thank you for posting this! You use yeast and the poolish? I will have to give that a try. I have just been using poolish when I make my dough.

I second the recommendation on using a poolish. I started using poolish this fall, and feel that the dough comes out a lot better and for me, it's a bit easier to work. Previously I had just proofed my dough in the fridge for 24~48 hours.

Welcome!

I started my pizza journey by making pizzas on my grill after watching an episode of Good Eats many years ago: Grilled Pizza Three Ways . It was a good way to start for me without the outlay for a pizza oven. I eventually acquired an Uuni Pro pizza oven when it first came out (before they...

I have been using my metal peel for both turning and removing. In the future I will probably pick up a turning peel, but what I have is working for me at the moment.

I have been using semolina instead of cornmeal, which seems to burn less (less sugars?). This summer I ran out of semolina in the middle of making pizza. I started using the technique that mcswny uses (flour and blowing underneath), and it has been working far better than using semolina on the...

My pizza oven runs at 900+ for Napoli style pizza. Around 2 min. cook time.

Fwiw - The Lifetime coolers are bear proof and are made in the US.

Wow, not quite as bad as I expected. I had thought about building an oven in my backyard a few years ago, but I expected a long lengthy heat up time which would preclude me from spontaneous pizza making. I ended up getting a Uuni pizza oven instead ... but still have to plan ahead of time...

How long does the oven take to heat up to cooking temperature?

I'm sorry that I missed it again. Hopefully the stars will align for next year.