janedoe (07-21-2018)
I use this recipe for pizza crust, or when I'm lazy I use Papa Sal's frozen dough. I also have a pizza stone. I place it on the bottom of the stove and cook the pizza at 475, preheating the oven for at least 30 minutes I roll the whole wheat crust out, but I hand stretch the Papa Sal's. I use a bamboo pizza peel, dusting it will semolina flour to make the dough slide off the peel.
Homemade Whole Wheat Pizza Crust Recipe. - Sallys Baking Addiction
janedoe (07-21-2018)
I just googled up pizza stones and was surprised to find they can be made of different materials. Stone, yes, but also cast iron and cordite. Cordite? Isn't that something used in explosives? Other stuff too, that didn't look like stone but wasn't identified. What do you have? What's best? And boy, are they expensive.
Hidden Content
Castilleja's Dubhgall Oban, the Black Stranger of The Little Bay
Oct. 15, 2007 - June 13, 2021
Oxtongue Rapids Park. Oct. 2019 Hidden Content
I have one similiar to this https://www.amazon.com/Pizza-Baking-...grill+and+oven
I've used it in the oven and on the grill, and it does a good job.
$118.82 C$
And looks like it's cordierite.
Hidden Content
Castilleja's Dubhgall Oban, the Black Stranger of The Little Bay
Oct. 15, 2007 - June 13, 2021
Oxtongue Rapids Park. Oct. 2019 Hidden Content
I looked on my favorite cooking sites, Cook's Illustrated and Serious Eats to see if they expressed a preference for stones, etc. Cook's Illustrated said some are made from something called "cordierite", which I'd never heard of. Sounds like it's some variant of mineral or gemstone but can be produced synthetically, too. Yeah, I don't know any more than that.
Serious Eats seems to prefer baking steels. CI recommended some stones and steels but the Old Stone Oven Pizza Baking Stone was their favorite and it's made of cordierite as is their second favorite. I have a baking stone (cordierite?) but haven't used it for a while because someone in the household is restricting carbs and I'm not a short order cook. I like to use pesto in place of tomato sauce, sort of a Greek style with tomatoes, spinach, feta cheese.
We have a pizza stone and one of the pans with holes in it. I have a terrible time getting the pizza to slide onto the stone, so I make the pizza on the perforated pan and place it on the stone. We preheat the stone for 20-30 minutes. If we are doing it on the grill, I just use the pan. I also use garlic scape pesto, basil pesto, roasted garlic or Alfredo sauce for the first layer. Than it’s just play around with the toppings.
Hmm, think you’ve given me an idea for tonight’s supper. It’s cool enough that I won’t mind turning the oven on.
janedoe (07-22-2018)
I use an old aluminum cookie sheet without sides as my peel to slip the pizza onto and off the pizza stone. And cornmeal to help it slide.
Sent from my iPhone using Tapatalk
Sue
Chase 9/29/2006- 6/30/2017 Always in our hearts
Lark 12/25/2012- 2/2/22
Henry 7/14/18
Joey 5/14/2022
“Because of the dog's joyfulness, our own is increased. It is no small gift. It is not the least reason why we should honor as well as love the dog of our own life, and the dog down the street, and all the dogs not yet born. What would the world be like without music or rivers or the green and tender grass? What would this world be like without dogs?”
― Mary Oliver, Hidden Content
Not a Member of the Labrador Retriever Chat Forums Yet? | |
|
|