Ya'll need a thread like those on other forums I visit called "What's for dinner tonight".....just sayin'. Hate starting a thread just to post, don't want to hijack another thread...
Anyway, back when the pandemic first started and I was working from home for 12-20 hrs/week, my brother who lives a mile up the street and I decided to have fun trying to outdo each other making pizzas. We worked on doughs (we both make 48 to 72 hour doughs fermented in the fridge at this point), then started buying stuff. My first purchase was a KettlePizza insert for a Weber charcoal grill. Works great, but on a day like today, tough to get things fired up when it's pouring rain outside. So then I purchased a 3/8" pizza steel that I use in my oven during inclement weather, which says it reaches 550*F. In actuality, the steel will reach 625* when measured with my infrared temperature device I bought. Perfect for NY style pizza.
We tried to supply our neighbors with pizza which was great, the more pizza you make, the more experimental crusts/sauces/cooking methods you can toy with. Plus most people around here were working from home, so a captive audience.
So here is a normal "cook" on the weekend. Two for the neighbor, one for my wife and I, three personal pan pizzas for my daughter and her two friends, and one GF pizza for my son who is working, he'll devour later.
I've made the mozzarella cheese before, but prefer the drier stuff that I can grate. Make the sauce out of #10 cans of 7/11 crushed tomatoes that I add spices to and re-can in quart jars (still was 4.0 pH even after some sugar additions). And this time got to use a fermented pepperoni I just finished making this past week.
Thanks for letting me share!
Anyway, back when the pandemic first started and I was working from home for 12-20 hrs/week, my brother who lives a mile up the street and I decided to have fun trying to outdo each other making pizzas. We worked on doughs (we both make 48 to 72 hour doughs fermented in the fridge at this point), then started buying stuff. My first purchase was a KettlePizza insert for a Weber charcoal grill. Works great, but on a day like today, tough to get things fired up when it's pouring rain outside. So then I purchased a 3/8" pizza steel that I use in my oven during inclement weather, which says it reaches 550*F. In actuality, the steel will reach 625* when measured with my infrared temperature device I bought. Perfect for NY style pizza.
We tried to supply our neighbors with pizza which was great, the more pizza you make, the more experimental crusts/sauces/cooking methods you can toy with. Plus most people around here were working from home, so a captive audience.
So here is a normal "cook" on the weekend. Two for the neighbor, one for my wife and I, three personal pan pizzas for my daughter and her two friends, and one GF pizza for my son who is working, he'll devour later.
I've made the mozzarella cheese before, but prefer the drier stuff that I can grate. Make the sauce out of #10 cans of 7/11 crushed tomatoes that I add spices to and re-can in quart jars (still was 4.0 pH even after some sugar additions). And this time got to use a fermented pepperoni I just finished making this past week.
Thanks for letting me share!
