Tonight's gonna finish the Sous Vide Trifecta. I did shrimp night before last, chicken last night, and tonight's gonna be my first shot at cooking a pork chop this way (it's brining as I type.) -Salad -Pork chop in mustard/honey sauce -Polenta -Brussel sprouts -Fudgesicle
I'm declaring victory over pizza crust. I always had problems with the raw dough sticking to the peel and not sliding onto the hot stone, but I watched this guy's video and BOOM! Success!
Interesting. My problem has always been having the pizza sticking to the stone. So I cook the pizza in the pan until the crust sets up (maybe halfway through or so), and then slide it onto the stone to finish. I've seen a couple of pizza places do it this way...they cook the thing in the pan, lift the corner to see how "done" it's getting, then finish the pie directly on the stove. I noticed that the guy did not load up many toppings. I wonder how easy of a time he would have with veggies and meats weighing it down/making it lopsided. And that "toss in the air" thing??? Not gonna happen in my kitchen.. So....have you made your pizza yet? How was it? I've started using a high-end canned "from Italy" tomatoes for my pizza sauce because you don't cook the sauce, so the quality matters...preferably pomodoro pelato S.Marzano dell’Agro Sarnese-Nocerino D.O.P. You can really taste the difference.
Yep; I made it and it was good; we ate the whole thing. I use semolina on my stone and on the peel, so the "slide" works. It also helps to have pizza dough that is a bit on the dry side; if it's "wet" dough it's going to stick to that stone. I think the main thing is to have the stone screaming hot when you place the pizza on it, though the "partial bake" seems to work OK too. I load my pizzas pretty well with toppings and a lot of cheese, but skimpy sauce. I've never cared for a "saucy" pizza.
My stone always preheats for an hour at 500', whether I'm making pizza or Italian bread. A friend took a cooking class and he told me that not only does the semolina act as little ball bearings, it holds the crust up so that air can get under it. Maybe my crust has been too wet. It's been a while since I've tried to put one directly onto the stone...I've not felt like tempting fate.
Is your stone seasoned pretty well? A "new" pristine stone is more porous and annoying. You need to get your stone all scary looking, haha.
Like this? Maybe now it has some miles on it the dough won't stick, but there's really no reason for me to deviate from my "cook it in the pan first" method.
That one on the right appears a little too clean to me. You need to oil it up and set off the smoke detectors. When I do the "partial bake," I just par-bake the naked crust. Then add toppings and back onto the stone.
I had half a meatloaf in the freezer so I'm thawing it for dinner. Also making a loaf of bread in the machine, fresh green beans, and mashed potatoes.
Ugh, the stupid power went out for about 15 minutes in the middle of my bread-machine cycle. I was annoyed but it seems that the machine held the settings and continued on when the power came back on. Who knew??
That's a nice feature. Sounds like you been getting your share of carbs, huh? I've often said I could live off of soup, salad, and a good quality bread for every meal.