I took my boy to the pub for dinner this evening. Roast beef and all the trimmings and a couple of pints - no pictures, but the fact I’ve just woken up on the sofa a good few hours later is surely proof enough that it was good!

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Originally posted by Wet Spaniel

I took my boy to the pub for dinner this evening. Roast beef and all the trimmings and a couple of pints - no pictures, but the fact I’ve just woken up on the sofa a good few hours later is surely proof enough that it was good!

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Since all my health issues, I have come to look forward to an afternoon nap.  I am sure age plays a part as well.

Naps are good!!!
After my nap I made a nice 16” sausage and onion pizza that Mrs. Slammer said it might be the best one yet!!! My extended belly thinks so too.
Slammer!!!

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Originally posted by slammer

Naps are good!!!
After my nap I made a nice 16” sausage and onion pizza that Mrs. Slammer said it might be the best one yet!!! My extended belly thinks so too.
Slammer!!!

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A thing of beauty... :0)

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Originally posted by slammer

Naps are good!!!
After my nap I made a nice 16” sausage and onion pizza that Mrs. Slammer said it might be the best one yet!!! My extended belly thinks so too.
Slammer!!!

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That is a beauty, for sure.  I guess I will have to make us one.  I will do a half sausage and mushroom, and a half sausage and onion-for me.

So explain again how you bake your pizza, they always look good.  oven temps, oven position, times, etc?  Brad

Pork fried rice...!

PFR..is a ..BFD.. ! ;0)

Tonight was Cheesy Polenta and spicy garlic tomato shrimp.
What the difference between Polenta and grits you ask???
About $5.99 on the menu!!!
Slammer!!!

Lookin like pisstrami..on rye.. tanight.. ;0)
With Swiss n onions..
Grilled of course... :0)

Mmmmm.....

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Originally posted by STUD figmo Al

Mmmmm.....

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Yum

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Originally posted by rinemb

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Originally posted by slammer

Naps are good!!!
After my nap I made a nice 16” sausage and onion pizza that Mrs. Slammer said it might be the best one yet!!! My extended belly thinks so too.
Slammer!!!

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That is a beauty, for sure.  I guess I will have to make us one.  I will do a half sausage and mushroom, and a half sausage and onion-for me.

So explain again how you bake your pizza, they always look good.  oven temps, oven position, times, etc?  Brad

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Here ya go from start o finish!! 

Dough:    This recipe is for a 16" thin crust 

290 grams of King Arthur bread flour

10 g of diastatic malt powder. Not a must but gives flavor and helps with color.

2 g rapid rise yeast

6 g salt

4 g sugar

9 g canola or soybean oil.

178 g lukewarm water.              This is a 61% hydration dough

Using a stand mixer add all ingredients dry and wet and mix till ball is formed and stop, usually 2-3 minutes. Rest in mixer  for ten minutes.  Mix again for 10 minutes and stop. Rest another 10 minutes and then remove dough and hand knead for a few minutes until dough is smooth. Form a ball and put ball in a greased bowl and cover.  If using the same day you can use dough after 4-5 hours and dough should double in size or better.  Or, put in fridge 2-4 days to ferment which I prefer. Remove dough from fridge 3 hours prior to using.   Liberally use bench flour for stretching.  I use a mix of semolina, bread flour and corn meal. I safe and reuse my bench flour after stretching.  Stretch dough by hand to 16" or 18" if your good and have a pan that big.   I use a 16" perforated pizza pan.

Sauce:   1-15oz can diced tomatoes mostly drained  of water, 1/2 small can tomato paste and save and freeze other 1/2 for next Sunday, 1 tsp salt, 1 tsp onion powder, 1/2 tsp crushed red pepper, 1 Tbsp sugar and 1 tsp each basil & oregano.  Blend till smooth.

i usually have leftover sauce and maybe could  even get two pizza out of this but i like a saucy pizza especially around edges.

Toppings as desired.   This is a thin pizza and as much as I like a loaded pizza, less is more for this one and should be kept to a minimum and ....... ÑO GREEN PEPPER..........EVER!!!      

Cheese:   I use only whole milk mozzarella and no more than 8 oz for a 16" and after baking dust with  Romano or Parmesan (not from a can)    NO pre shredded cheese, block only . This is very important for flavor and texture of pizza.   I've also found it doesn't matter much if cheese is put on last or on top of sauce and then toppings. Your preference. I like meat on top and like the char the raw sausage gets when on top.  NO precooked sausage crumbles.  1/3 lb sausage is perfect for 16"

Preheat oven to 550 and have one rack 2nd from bottom and one just above middle rack.

Once oven has heated , place pizza on lower rack for 6 minutes rotating once. Then move pizza to upper rack and turn heat down to 500 and bake another 8-9 minutes or until desired color. Ovens vary and so will results so play with it. 

THE MOST important detail about this whole process to remember and to follow to the T is NO FREAKIN GREEN PEPPER !!!

My cost for a homemade 16" sausage and onion pizza is about $8.30 vs. $27.10 at local joint.     Hope this helps and hope you like it!!!

This is the type of pan 16” I use and surprisingly it works quite well. My son gets better results transferring his pies from a dusted wooden peel to a 5/8” steel plate in his oven. Takes an hour to preheat but his crust is amazing . I plan to get the steel plate but waiting till we redo our kitchen, but until then this works great and I get nice browning.
Slammer!!!

kielbasa with sour kraut and pintos with corn bread .....

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Originally posted by 1935tb-11

kielbasa with sour kraut and pintos with corn bread .....

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Wow, sounds good, but talk about an explosive combo!!!   Enjoy sleeping in the guest room tonight!!!

Slammer!!!

Wood fired pizza...
No green peppers... ;0)

The oven set up... :0)

TRIGO...

A new (to us) pizza joint: Trigo, in downtown Willimantic. I got the Lemon Pizza, which has slices of lemon with ricotta, another cheese, herbs, and a chili honey drizzle.

Creme Brulee for dessert.

Here's part of the menu:

That place looks worthy of my hard earned money. Nice wood fired oven and good color on those pies.
That lemon pizza I may have to give a go!!! Something different.
Slammer!!!

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Originally posted by slammer

Tonight was Cheesy Polenta and spicy garlic tomato shrimp.
What the difference between Polenta and grits you ask???
About $5.99 on the menu!!!
Slammer!!!

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I've heard in California it's $15.99

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Originally posted by slammer

This is the type of pan 16” I use and surprisingly it works quite well. My son gets better results transferring his pies from a dusted wooden peel to a 5/8” steel plate in his oven. Takes an hour to preheat but his crust is amazing . I plan to get the steel plate but waiting till we redo our kitchen, but until then this works great and I get nice browning.
Slammer!!!

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Dale, I had read about the steel plates.  My kids love making pizza from scratch (courtesy of lockdown) and I thought I'd like to get a plate for the oven.  Chuff me sideways!! They were expensive so I started looking for some steel plate as I have the tools etc to cut and clean something up.  I found some 12mm (1/2 inch) plate on FB market place in a good sized piece I could have made two from, just before I ordered it I showed the kids what I was planning to get..... Turned out that because it had spent the last 20 years as a door to a pig pen, there was absolutely no way that either of the fussy little buggers would ever use it - I bloody well wish I'd never shown them now, for me, that would have been a great talking point when sat round the table.

Al, thanks for the No Green Peppers!!! Wish we had a place like that near us. We’ve had a rash of restaurants in our town burn down in the last year (3) in 6 months. Arson was suspected by the community but ruled out by fire marshal. We now have fast food and a few diners, and one outrageously priced hotel restaurant. If I were younger and a little dumber I’d be opening up a joint here!!!
Slammer!!!

Jonty, my son had his plate cut to size for his oven, but had to go get it cut in half , as it was too heavy to remove and store in cupboard. His wife is much happier now. I have to get one!!! I consider my pizza pretty damn good, but his is on another level and it’s because of the steel plate.
We had a great pizza place for 25 years and it was a dump , but the pizza was phenomenal. Someone bought it and tore it down and built a brand new nice restaurant and big kitchen. Same damn recipe but made in new ovens.
They are now failing as nobody likes the pizza anymore. The old ovens held the secret to flavor.
Slammer!!!