Little flour on the top of hands, slightly cool dough and it's easy to do. You need a good consistency dough to succeed.Quote:
Originally Posted by cofi
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Little flour on the top of hands, slightly cool dough and it's easy to do. You need a good consistency dough to succeed.Quote:
Originally Posted by cofi
I added a little more flour to my dough it got way stretcher we also started doing a 24 hour bulk rise before we refrigerateQuote:
Originally Posted by jim
I can stretch till it is see through.....but I still can't toss :(
I like thin crust pizza.
Don't need to eat a loaf of bread in the process...and 7 slices would probably be my limit nowadays.
Quote:
Originally Posted by cofi
you're suppose to toss in the air not up n down.
At the one pizza joint i worked we would mix, cut to 1lb pcs put in oil coated tins, cover 1hr at room temp, then refrigerate. Once an order came in remove from cooler and work the dough after it sat a few min.
Use a rolling pin for really thin crust. For that process i use some olive oil on counter and lightly flour pin / dough as needed. You use this method for a really good Stromboli, or cut to size and do a sausage or pepperoni roll. Little mozz, or provolone, some oregano, red pepper flakes and cook away.Quote:
Originally Posted by Otterbatcat
Sounds delicious Jim........ when will it come out of the oven? I have to leave in about 45 minutes.
BREAKFAST done and ate.Quote:
Originally Posted by Otterbatcat
For me Godfathers has been and will always be my favorite. I grew up on Omaha and had Godfathers at least once a week and sometimes twice. We hit the Godfathers in Cheyenne on our way back from the Black Hills last week. When I was going to Ft. Carson once a month for meetings I would hit the Godfathers there. I love it.
If I had to choose a favorite type it would be pan thick crust, but I love NYC and Chicago equally, although I will never go back to either to get a slice, cause both cities suck balls.
Wife and I just grilled our first pizza the other night and damn it was good. Quick and easy - Pizza not the wife [Coffee]
Grandma style.......we had a place near us that would do a a pan pizza like that they called it the Coney island special sauce with sweet onion on it no Mozz just a lil pecorino romano sprinkled on top...... amazingQuote:
Originally Posted by cmailliard
What are you cooking on in the grill? What kinda temps/cook times are you getting?
I used the Pillsbury Pizza Dough in the exploding can. The really important thing is to have all your toppings laid out and ready to go prior to throwing the dough on the grill. Put some Olive Oil on the dough and throw it on the grill (right on the grates), I did direct grill with medium/high heat with the lid open, you are going for a slight crust to make flipping it easier, but don't burn it. While that side is cooking brush some Olive Oil on the top side. This is not toss on a forget thing. Once you are happy with the level of doneness flip it, now comes the excitement, get your toppings on quick. Sauce, toppings, cheese. Drop the lid and cook till the cheese is melted, about 5 minutes.
Variations will occur with the thickness of your dough/crust. I liked it a bit thicker, my wife had thinner dough, so hers was done a bit quicker. Prep time was longer than cook time. We are going to try again this weekend and see if the first time was beginners luck.