Been trying the gas powered oven I got at the very end of last summer. Hits 500C. Should have taken more pics. The one with salami and asparagus was my very first go. The other is an experiment...
Been trying the gas powered oven I got at the very end of last summer. Hits 500C. Should have taken more pics. The one with salami and asparagus was my very first go. The other is an experiment with parsley pesto, feta and Za'atar from Lebanon I was given. It's been as blast!
Sigh... did you really have to post this just minutes before my Pizza Pops came out of the oven? Now I will forever regret not ordering a delicious gourmet pizza (like you made) instead of relying...
Sigh... did you really have to post this just minutes before my Pizza Pops came out of the oven? Now I will forever regret not ordering a delicious gourmet pizza (like you made) instead of relying on my usual, cheap frozen food for sustenance.
Great job though, they look amazing. Too amazing... damn you! :P
p.s. I am really not lying either... I literally just pulled these out of the oven. :/
From looking up a Pizza Pocket it's a Canadian thing? Not sure we have them in Europe. The Italians would flip their lids. They look terrible but also weirdly intriguing....
From looking up a Pizza Pocket it's a Canadian thing? Not sure we have them in Europe. The Italians would flip their lids. They look terrible but also weirdly intriguing....
McCain Pizza Pockets and Pilsbury Pizza Pops (what I'm eating) are only here in Canada AFAIK, though there are other popular bastardized variations (e.g. Hot Pockets) available in the US and...
McCain Pizza Pockets and Pilsbury Pizza Pops (what I'm eating) are only here in Canada AFAIK, though there are other popular bastardized variations (e.g. Hot Pockets) available in the US and abroad.
Pizza Pockets are frozen Calzones (baked and large), whereas Pizza Pops are frozen Panzerottis (deep fried and small). So while they are far from "gourmet" they are actually not totally inauthentic since they originated as Italian street foods... and even the frozen ones taste a hell of a lot better than they look. Not nearly as good as your Pizzas probably do, but still. :P
ha. I run /r/pizza and instinctively looked for the approve link for this post, thinking that I hadn't cleared my queue yet. Great looking pie! The roccbox is truly a magical oven.
ha. I run /r/pizza and instinctively looked for the approve link for this post, thinking that I hadn't cleared my queue yet.
Great looking pie! The roccbox is truly a magical oven.
Ha! Haven't been there actually. Will check it out. Very much a beginner. First go I tried to use a stand mixer to knead the dough and got something incredibly hard to stretch without breaking....
Ha! Haven't been there actually. Will check it out. Very much a beginner. First go I tried to use a stand mixer to knead the dough and got something incredibly hard to stretch without breaking. Switched to hand kneading last time and it was massively easier to stretch as work.
The aluminum peels are fantastic for rotating and retrieval, where the wood is only good for building and casting. For me, I prefer using semolina instead of cornmeal. It doesn't burn as quickly...
The aluminum peels are fantastic for rotating and retrieval, where the wood is only good for building and casting.
For me, I prefer using semolina instead of cornmeal. It doesn't burn as quickly as cornmeal and has a finer texture. Its pretty great.
Its sounds like your dough was over-kneaded a bit. Since you have a decent oven, it'd be worth checking out some higher hydration recipes that are meant for a 900˚ oven, especially using tipo '00' flour (really fine).
If you find yourself needing a decent thermometer, this one is excellent. It's good to make sure your floor temp is up where you want it.
All in all, the pie looks excellent -- especially if you're new to this. Great work!
Cheers! Actually I think it was underworked as it was just stuck to the dough hook not actually being worked. I'm using a 60 % hydration recipe from pizzapp, working quite well now.
Cheers! Actually I think it was underworked as it was just stuck to the dough hook not actually being worked.
I'm using a 60 % hydration recipe from pizzapp, working quite well now.
Been trying the gas powered oven I got at the very end of last summer. Hits 500C. Should have taken more pics. The one with salami and asparagus was my very first go. The other is an experiment with parsley pesto, feta and Za'atar from Lebanon I was given. It's been as blast!
Sigh... did you really have to post this just minutes before my Pizza Pops came out of the oven? Now I will forever regret not ordering a delicious gourmet pizza (like you made) instead of relying on my usual, cheap frozen food for sustenance.
Great job though, they look amazing. Too amazing... damn you! :P
p.s. I am really not lying either... I literally just pulled these out of the oven. :/
From looking up a Pizza Pocket it's a Canadian thing? Not sure we have them in Europe. The Italians would flip their lids. They look terrible but also weirdly intriguing....
McCain Pizza Pockets and Pilsbury Pizza Pops (what I'm eating) are only here in Canada AFAIK, though there are other popular bastardized variations (e.g. Hot Pockets) available in the US and abroad.
Pizza Pockets are frozen Calzones (baked and large), whereas Pizza Pops are frozen Panzerottis (deep fried and small). So while they are far from "gourmet" they are actually not totally inauthentic since they originated as Italian street foods... and even the frozen ones taste a hell of a lot better than they look. Not nearly as good as your Pizzas probably do, but still. :P
ha. I run /r/pizza and instinctively looked for the
approvelink for this post, thinking that I hadn't cleared my queue yet.Great looking pie! The roccbox is truly a magical oven.
Ha! Haven't been there actually. Will check it out. Very much a beginner. First go I tried to use a stand mixer to knead the dough and got something incredibly hard to stretch without breaking. Switched to hand kneading last time and it was massively easier to stretch as work.
Need a turning peel next though.
The aluminum peels are fantastic for rotating and retrieval, where the wood is only good for building and casting.
For me, I prefer using semolina instead of cornmeal. It doesn't burn as quickly as cornmeal and has a finer texture. Its pretty great.
Its sounds like your dough was over-kneaded a bit. Since you have a decent oven, it'd be worth checking out some higher hydration recipes that are meant for a 900˚ oven, especially using tipo '00' flour (really fine).
If you find yourself needing a decent thermometer, this one is excellent. It's good to make sure your floor temp is up where you want it.
All in all, the pie looks excellent -- especially if you're new to this. Great work!
Cheers! Actually I think it was underworked as it was just stuck to the dough hook not actually being worked.
I'm using a 60 % hydration recipe from pizzapp, working quite well now.