tony b Posted May 19, 2015 Report Posted May 19, 2015 Threw some prawns into the leftover Hot Pot soup, a handful of angel hair, and big dollop of the chili garlic paste for dinner tonight. I just stopped sweating!
EGGARY Posted May 21, 2015 Report Posted May 21, 2015 Thank you so much for sharing these Recipes. I will put them to good use and give each one a try.
ckreef Posted May 21, 2015 Author Report Posted May 21, 2015 Thank you so much for sharing these Recipes. I will put them to good use and give each one a try.Looking forward to seeing your results. They represent almost 1 year of Sunday night pizza cooks (minus one recipe)
MacKenzie Posted May 22, 2015 Report Posted May 22, 2015 ckreef, round two of the cracker crust pizza:) Managed to get the dough a little larger but still need to get it a little larger, It stretches fine to 12 inches but I need a little larger pizza peel so that the dough is not hanging off the edge. This working to perfection is tasty though and fun so onward and upward Side one done, loaded and ready for the oven- Baked and sliced- and delicious THANKS, ckreef I ate the whole thing
ckreef Posted May 23, 2015 Author Report Posted May 23, 2015 Looking really good. I can't wait to see your hand at the other dough recipes. Just be warned - the other 2 makes for a very filling pizza. Be prepared to be stuffed.
MacKenzie Posted May 23, 2015 Report Posted May 23, 2015 Just be warned - the other 2 makes for a very filling pizza. Be prepared to be stuffed.
tony b Posted May 23, 2015 Report Posted May 23, 2015 Yummy looking pie, MacKenzie! May take my "re-test" on Monday, weather permitting. Here's the peel that I use. Plenty big. http://www.amazon.com/Kitchen-Supply-14-Inch-16-Inch-Aluminum/dp/B002JPJ0QY/ref=sr_1_1?ie=UTF8&qid=1432391849&sr=8-1&keywords=pizza+peel
MacKenzie Posted May 23, 2015 Report Posted May 23, 2015 Thanks, Tony. My wooden one is only 11.5 edge to edge so either I have to buy another peel or make only 90% of the recipe. With this recipe it is important to have that thin crust so I don't want it bunching up as I slide it in to cook. Another neat thing about this cracker thin crust pizza besides being very quick, you can make the dough and let it sit for hours until you are ready to spread it out, load it and bake it .
tony b Posted May 23, 2015 Report Posted May 23, 2015 Yeah, I have a "standard" wooden one, too. I use that one in my counter-top convection oven, as the metal one is too big to fit in it.
MacKenzie Posted May 23, 2015 Report Posted May 23, 2015 Yummy looking pie, MacKenzie! May take my "re-test" on Monday, weather permitting. Here's the peel that I use. Plenty big. http://www.amazon.com/Kitchen-Supply-14-Inch-16-Inch-Aluminum/dp/B002JPJ0QY/ref=sr_1_1?ie=UTF8&qid=1432391849&sr=8-1&keywords=pizza+peel Tony, is it 14X16 not counting the handle? Thanks.
tony b Posted May 23, 2015 Report Posted May 23, 2015 Well, I measured mine and SURPRISE, I have the 12" model after all, not the 14". The "working area" of mine is 12" x 12" (up to the handle rivets). So, I'd guess that the bigger one is 14" wide x 16" long, not counting the handle. BUT, Amazon has the 16" wide one on sale for 51% off, which means it's only $1.80 more than the 14" one. Like I say "Go Big or Go Home!" 1
ckreef Posted May 24, 2015 Author Report Posted May 24, 2015 Another neat thing about this cracker thin crust pizza besides being very quick, you can make the dough and let it sit for hours until you are ready to spread it out, load it and bake it . Yes indeed. Perfect if you're having some guests over for pizza night. Par bake all the crusts earlier in the day. That's what I did when my last guests came to the Backyard Bistro. We were eating the appetizer pizza minutes after we fired up the charcoal kiln. Set out all the fixins, let the guests build their own. It cooks quick enough so everyone is eating at relatively the same time.
tony b Posted May 24, 2015 Report Posted May 24, 2015 But Tony, I have to buy Amazon.ca I just assumed Amazon was Amazon everywhere, all that was different was the shipping costs??
MacKenzie Posted May 24, 2015 Report Posted May 24, 2015 It is sort of although a lot of items that appear on the US site don't appear on the Canadian site and sometimes the cost is up by more than 50%. I have seen things doubled, I think the last item was a simple cheese slicer and it was more than twice the price on the Canadian site.
tony b Posted May 26, 2015 Report Posted May 26, 2015 OK, so tonight I took my re-test. Two changes from the previous fail, used only AP flour and let the KK and stone heat soak for 2 hours @ 400F. I give myself a B- on this one. Better texture, but still not a shattering crunch. It actually did puff up some during the par-bake this time. Pizza #1 - artichoke hearts, mushrooms, black olives and fresh tomato; sauce was a mix of jarred (Rao's) and the olive and tomato jam tapenade I made with the leftovers from the first pizza test. 3 cheeses - "shaker" parm & romano on the sauce, shredded parm regg on the toppings, with fresh mozz pearls. Pizza #2 - classic pepperoni and mushroom, Rao's sauce (no tapenade in this one), and the same 3 cheeses as Pizza 1. So, teach, do I pass??
CeramicChef Posted May 26, 2015 Report Posted May 26, 2015 I give it two thumbs up! Sure as the world looks so good I'd throw a tooth at 'em! Get me a Stella and I'm all over it!
ckreef Posted May 26, 2015 Author Report Posted May 26, 2015 So, teach, do I pass?? You definitely get a passing grade on the retest but you missed the extra points for shape - LOL
MacKenzie Posted May 26, 2015 Report Posted May 26, 2015 You definitely get a passing grade on the retest but you missed the extra points for shape - LOL You are a tough teacher! 1
