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oops and a sheesh
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Date: 2007/07/31 11:07
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By: stike
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Status: User
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Platinum Egger
| Posts: 14000 |  |
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stike,
you are an idiot. that was supposed to go under the Woosday posts.
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oops and a sheesh
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Date: 2007/07/31 11:15
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By: Rusty Rooster
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Status: User
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Gold Egger
| Posts: 565 |  |
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stike,
I still like the photos, thanks. How do you get your crust that thin? I love thin crust but it seems to tear when I try to get it pressed real thin.
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oops and a sheesh
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Date: 2007/07/31 11:29
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By: Rusty Rooster
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Status: User
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Gold Egger
| Posts: 565 | |
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stike,
I have been using the Publix dough and it seems to stick to anything it gets near, including a rolling pin. I have tried coating with olive oil, maybe I need to coat the pin too?
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ribs and pizza...
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Date: 2007/07/31 11:30
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By: duckegg
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Status: User
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Newbie Egger
| Posts: 0 | |
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stike,
That is a great looking pizza, you will be getting tomatos soon, we picked our first Early Girl here in central Mass yesterday. Been picking Sweet 100s for a week or so now.
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oops and a sheesh
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Date: 2007/07/31 11:31
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By: stike
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Status: User
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Platinum Egger
| Posts: 14000 | |
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Rusty Rooster,
no shame in using flour.
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oops and a sheesh
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Date: 2007/07/31 11:33
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By: AZRP
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Status: User
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Platinum Egger
| Posts: 10173 | |
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Rusty Rooster,
If you really want thin crust, this method works well. Get a roll of extra wide plastic wrap and some parchment paper. Press the dough out on a sheet of parchment then lay a sheet of plastic wrap over it. Use a rolling pin and roll out the dough to the thickness you want, then remove the plastic wrap. Trim the excess parchment, top the pizza, and bake on the parchment. The paper will keep the crust from tearing. -RP
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oops and a sheesh
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Date: 2007/07/31 11:34
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By: Jeeves
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Status: User
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Platinum Egger
| Posts: 1016 | |
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Rusty Rooster,A trick I saw on Good EatsYou may have to do some searching...
Walk into a office supply store with your dough roller. Go to the rubberband section and find some wide ones that fit your roller. If you can't find thick ones, you should be able to layer them up on both sides of the roller.Now, roll out the dough - you will get a nice, even dough, controlled by the thickness of the rubberband used.-Jeeves
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oops and a sheesh
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Date: 2007/07/31 11:34
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By: Rusty Rooster
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Status: User
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Gold Egger
| Posts: 565 | |
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stike,
I was afraid it might take in more flouer and change the consistancy and makeup, guess not huh.
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oops and a sheesh
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Date: 2007/07/31 11:36
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By: Rusty Rooster
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Status: User
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Gold Egger
| Posts: 565 | |
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AZRP,
Thanks, that I can do. I was already putting the parchment paper under it, that works great!
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oops and a sheesh
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Date: 2007/07/31 11:40
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By: stike
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Status: User
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Platinum Egger
| Posts: 14000 | |
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Rusty Rooster,
well. just don't go nuts. you can see some flour on the dough i think, in my pics. just a dusting
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ribs and pizza...
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Date: 2007/07/31 11:43
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By: stike
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Status: User
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Platinum Egger
| Posts: 14000 | |
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Jeeves,
wife wanted ribs but i was short on time. had maybe 5 or six hours, and i usually let them run at 250, dry, for 7 or 8 hours.i did 3 hours smoke, 1.5 in foil with a little beer i think, or apple juice. remaining 1.5 hours or so was out of foil, indirect.the glaze was homemade. trick to sticky ribs (ala yankee), is honey, and keep it a bit thin, glaze it on once or twice..
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ribs and pizza...
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Date: 2007/07/31 11:52
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By: stike
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Status: User
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Platinum Egger
| Posts: 14000 | |
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duckegg,
i'm not sure. my wife has no real interest in the garden, but this year came home with a tomato plant and planted it, tended to it. she only likes truly fresh tomatoes. anyway, looked out and a squirrel was sitting on the swing set eating a green tomato. windstorm knocked it over a few weeks back and we lost three or four. there are maybe 4 tomatoes on it now. quite an investment, hopefully it bears more than that!
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ribs and pizza...
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Date: 2007/07/31 12:20
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By: stike
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Status: User
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Platinum Egger
| Posts: 14000 | |
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BurntRaw,
critic!we did an arch after i took the pic that was stepped (top and underside), and had a house on top. that is a bit tricky.with the two boys helping more and more, it's better to go for height and speed than intricacy.there was a guy maybe 50 feet away who was literally digging with a full-sized shovel and piling sand for over an hour before carving. he carved for another hour after that taking the sand away, and was left with a pseudo-castle thing, a little shorter than the towers we were doing. in the same amount of time we had done all that and been playing in the water for an hour to boot. you can do the tower in maybe ten minutes. the hard part is actually forming that ball and setting it on top without the thing crashing down.with those two boys, finesse is not a critical concern. we want height and speed, so we can knock them down!
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oops and a sheesh
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Date: 2007/07/31 13:28
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By: Fidel
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Status: User
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Platinum Egger
| Posts: 6424 | |
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Rusty Rooster,I use the Publix dough as well. I bought some fine ground corn meal and use it to dust the dough ball and surface before making the crust. The corn meal does a good job of stopping the stickiness and doesn't have any effect on the end product. It also helps to make sure the dough ball is good and cold when you start.I don't roll mine though, I slap and toss the dough. Luckily I worked at a pizza joint while in college and still haven't lost that little skill.[img size=1024]http://i196.photobucket.com/albums/aa296/dannynoonanphotos/FinishedPie2.small.jpg[/img]
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