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View Full Version : Tonight's pizza pushing the envelop

FIMCO-MEISTER
04-17-2009, 09:38 PM
Went back to my normal pizza pan. Rolled my dough really thin. (cut my dough mix in half and gave away) This is sourdough with greek seasoning. 550 degrees. pulled it out two minutes early. Started smoking. EXCELLENT. I'm sold on this hot pizza oven.
JB1
04-17-2009, 09:40 PM
damm that looks good.
bcg
04-17-2009, 09:41 PM
Pixxa looks good but...Dude, Shiner Light? Really?

I'm so disappointed... :(
FIMCO-MEISTER
04-17-2009, 09:42 PM
Pixxa looks good but...Dude, Shiner Light? Really?

I'm so disappointed... :(

I'm 52 man. Doctor's orders....
Wet_Boots
04-17-2009, 09:57 PM
"I'll have a cheese-and-meat-covered slab of dough, please. And a diet beer." :)
FIMCO-MEISTER
04-17-2009, 09:58 PM
Do i need a better beer picture?
DanaMac
04-17-2009, 09:59 PM
Cooked another big pot of risotto with mushrooms, basil, onions, parm cheese, and some peppered bacon (no pancetta on hand). Grilled some t-bones. Yummo.
TRILAWNCARE
04-17-2009, 10:02 PM
Looks good, Peter.

About how long did you bake it at 550? Looks a little more done than I like, as far a crispy crest wise.
FIMCO-MEISTER
04-17-2009, 10:02 PM
Cooked another big pot of risotto with mushrooms, basil, onions, parm cheese, and some peppered bacon (no pancetta on hand). Grilled some t-bones. Yummo.

No pics??????
TRILAWNCARE
04-17-2009, 10:04 PM
Cooked another big pot of risotto with mushrooms, basil, onions, parm cheese, and some peppered bacon (no pancetta on hand). Grilled some t-bones. Yummo.

That sound's a lot better than pizza. T-bone's, tenderloins, prime rib. Now that's eating.
FIMCO-MEISTER
04-17-2009, 10:06 PM
Looks good, Peter.

About how long did you bake it at 550? Looks a little more done than I like, as far a crispy crest wise.

I had it set for 12 minutes but pulled it out after 7. I had already cooked the crust for 4 minutes before putting ingredients on. The meat mix was sauteed before adding. The crust was like a tasty thick potato chip. Really awesome. I'm a thin crust person. Garlic basil sauce.
DanaMac
04-17-2009, 10:09 PM
No pics??????

All put away in my belly
DanaMac
04-17-2009, 10:11 PM
Peter - my dad brought me this cookbook the other day. My sis got it for me for a Christmas gift. It just never got mailed out. Has some good looking pies in it.
FIMCO-MEISTER
04-17-2009, 10:16 PM
Peter - my dad brought me this cookbook the other day. My sis got it for me for a Christmas gift. It just never got mailed out. Has some good looking pies in it.

Looks goood.
Wet_Boots
04-17-2009, 11:06 PM
Get a stone, and stop pre-baking the crust. :)
AI Inc
04-18-2009, 06:38 AM
That sound's a lot better than pizza. T-bone's, tenderloins, prime rib. Now that's eating.

You got that right, Im a proud member of the " dead cow consumers"
DanaMac
04-18-2009, 08:24 AM
You got that right, Im a proud member of the " dead cow consumers"

I prefer the pizza over a dead cow. I'm slowly trying to cut back on red meat.
Kiril
04-18-2009, 08:31 AM
All put away in my belly

No Pics Please!
DanaMac
04-18-2009, 08:42 AM
No Pics Please!

I can take pics of the end result if you'd like.
Kiril
04-18-2009, 08:43 AM
I can take pics of the end result if you'd like.

Maybe a little scratch and sniff to go along with them?
hoskm01
04-18-2009, 08:54 AM
Looks good guys.

Kiril and Dana... Keep the rate my poo pics to yourselves!
FIMCO-MEISTER
04-18-2009, 09:08 AM
Get a stone, and stop pre-baking the crust. :)

I'm going to borrow a stone. So I'm guessing preheat the stone? Put pizza dough on hot stone? Sorry for troll dancing but need specifics. I'll do an online search as well.
Wet_Boots
04-18-2009, 09:26 AM
http://www.pizzamaking.com/forum/index.php
FIMCO-MEISTER
04-18-2009, 09:30 AM
I'll tell them I'm an irrigator when I join the forum. Is there anything that doesn't have a forum? I bet brisket smoking has a forum.
DanaMac
04-18-2009, 10:25 AM
I'll tell them I'm an irrigator when I join the forum. Is there anything that doesn't have a forum? I bet brisket smoking has a forum.

Do some proper hijacking while over there. Talk about GPM, DU, PSI, Smart Pizzas, and lowball pizza makers. :)
KCfireman
04-18-2009, 10:43 AM
that looks good. I thought my pizza's were good, that looks alot better.
Wet_Boots
04-18-2009, 11:01 AM
So I guess scoring some of the "All Trumps" flour is important.
FIMCO-MEISTER
04-18-2009, 11:25 AM
best thing about pizza is leftovers for breakfast.
DanaMac
04-18-2009, 12:45 PM
best thing about pizza is leftovers for breakfast.

Oh yes. Pizza for breakfast is essential.
FIMCO-MEISTER
04-19-2009, 08:18 PM
Feel a little weird realizing how much I post on food but my latest brisket management system. Allows for me to drain as much juice as possible. Then I can slide the whole thing onto the cutting board.
Wet_Boots
04-19-2009, 08:31 PM
Maybe you can score some stimulus money for brisket management. :)
Kiril
04-19-2009, 10:32 PM
....... cow killa
AI Inc
04-20-2009, 06:01 AM
Oh yes. Pizza for breakfast is essential.

Stopped at a mom & pop conviniance store in VT while snowmobiling last winter. Their biggest AM seller was breakfast pizza. Eggs bacon , cheese on pizza dough.
Wet_Boots
04-20-2009, 09:09 AM
....... cow killaThey deserved to die. Terrorist cattle. And they listened to opera music, too.

`

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"Surely you've heard of Cow Aida."

http://tbn0.google.com/images?q=tbn:858ID8E5y6DwCM:http://20.media.vimeo.com/d1/5/18/63/13/18631370/18631370_300.jpg
FIMCO-MEISTER
04-20-2009, 09:11 AM
Brisket makes good brisket too....
irrig8r
04-20-2009, 10:33 AM
Oh yes. Pizza for breakfast is essential.

20 to 30 years ago I used to go to an Italian bakery in Santa Cruz when staying with friends there or heading out for a day trip up the coast.

Their focaccia with simply onions, generous amounts of olive oil and salt was an awesome breakfast that cut through the early morning fog (both literal and figurative) along with a cup of hot black coffee.
FIMCO-MEISTER
04-20-2009, 10:44 AM
Brisket makes good brisket too....

I think I screwed this up but everybody knows what I meant
Wet_Boots
04-20-2009, 11:02 AM
What do you mean by that?
DanaMac
05-07-2009, 09:33 PM
Couldn't find the right thread to put this in, so it's at least in a food topic thread :)

Got me a new grill. Can keep things warm in the top rack.
ARGOS
05-07-2009, 10:10 PM
Real men eat quiche and avoid light beer.
TRILAWNCARE
05-07-2009, 10:55 PM
Never seen tin snips used for cooking utensil's before.

Ever have any problems with your drains clogging up with all that grease your dumping down there????? Might want to follow that up with 5 gal. of boiling water to flush it through.
FIMCO-MEISTER
05-07-2009, 11:16 PM
Never seen tin snips used for cooking utensil's before.

Ever have any problems with your drains clogging up with all that grease your dumping down there????? Might want to follow that up with 5 gal. of boiling water to flush it through.

I run hot water with it but I installed a 1HP extra heavy duty disposal. Course grease just runs through.
EagleLandscape
05-07-2009, 11:23 PM
I NEED PIZZA!!!

i'll trade you your remote back for a slice! :)
FIMCO-MEISTER
05-07-2009, 11:33 PM
I NEED PIZZA!!!

i'll trade you your remote back for a slice! :)

RANSOM! Have you guys got a bread machine?
EagleLandscape
05-07-2009, 11:48 PM
uhhhhh i think so. we still have alot of wedding gifts that are in boxes in some cabinet in the kitchen. cant wait till my business levels out for the year. i am now up 5am every day and work straight till midnight. no time to even look for it.

we hired a cleaning lady to come clean our house. my wife and i dont even have time to sweep the floors...
DanaMac
05-20-2009, 10:06 PM
Couple pics from the other night. Grilled dough on the - grill. Roma tomatoes, mozz, basil, chicken (leftover from night before), parm.
And a dessert pizza with apples, sugar, cinnamon, butter.

Sorry, colors didn't come thru too well from camera/phone.
mowerman111
05-20-2009, 11:33 PM
Hey that looks good, I'm gonna have to try pizza on the grill or smoker at high heat.
FIMCO-MEISTER
05-21-2009, 07:06 AM
You did the dough on the grill? I've thought about that. LOOKS GOOD DANA I think you have some Italian blood.
DanaMac
05-21-2009, 07:09 AM
You did the dough on the grill? I've thought about that. LOOKS GOOD DANA I think you have some Italian blood.

Yes the dough was done on the grill. Grill up one side, transfer to baking stone with grilled side up, load with toppings, transfer back to grill. Tasty. I like the rustic look and feel of the pizza. and the erratic hot spots from the grill. A little char here, a little char there.....

And yes I am Italian.