Corpusfishing.com

Tyler · Site Admin Joined: 06 Mar 2006 Posts: 12865

Okay so my wife got some scrap granite to fit on one of the racks in our oven. It's convection and last night we did pizza. Here is one daughter, Shawne, made. It has artichoke hearts, red bell pepper, mushrooms, red onions, goat cheese, provalogne, hot Italian sausage, and fire roasted tomato sauce.

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Chef Lefty · Posted: Tue Jun 07, 2011 11:30 am Post subject:

Looks yummy. How hot were you able to get the surface?
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Tyler · Site Admin Joined: 06 Mar 2006 Posts: 12865

Chef Lefty · Posted: Wed Jun 08, 2011 10:40 am Post subject:

It's all in the crust and that stone is getting the job done. When's dinner?
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landlocked beachbum · Posted: Thu Jun 09, 2011 5:08 pm Post subject:

DUDE........................... looks GREAT!!!! Shocked

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Dave

"The difference between genius and stupidity is that genius has it's limits". Albert Einstein

robul · Full Grown Flour Bluffian Joined: 26 Jun 2007 Posts: 2677

that does look great..

john's addicted · Horse Mullet Joined: 15 Feb 2011 Posts: 171

Isn't granite one of the naturally occuring places to find uranium? I've got a stone cutting friend who uses an old geiger counter on some of his jobs, if the customer requests.
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1.2.3,4,5. once i caught a fish alive.
6.7.8,9,10. so i let him go again.

carolina kinger · Posted: Sat Jun 18, 2011 7:09 pm Post subject:

Dude......... Your killin me!!!!!!

Skillzzz9 · Posted: Sun Jun 19, 2011 7:11 pm Post subject:

YUM!!!
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FishinClint · Horse Mullet Joined: 29 Apr 2011 Posts: 151

Howdy!

I've been trying to make homemade pizza, including the dough. It's coming out a bit tough (almost like a stale cracker). I've tried different recipes, varied kneading and proofing times, changed yeasts, etc...
I have improved but still not getting the results that I want. Mind sharing your dough recipe and technique. I'd very much appreciate it.

rawlbay · Posted: Wed Jun 29, 2011 1:09 pm Post subject:

I followed Peter Reinheart's (I think that was the author) advice and started stretching the dough balls into pizza shape as opposed to rolling them out or pressing them into shape with my finger tips. If they get to springy, I let them relax for a few minutes and then come back to them. That helped a lot with the texture. 00 flour is nice too. Making the dough with as much water as is workable also helps get a little last minute lift when it hits the stone and some of the water turns to steam.
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Stump · Posted: Thu Jun 30, 2011 8:17 pm Post subject:

nice pizza and good idea with the granite. Did you make the crust?
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CARPE DIEM