And what country can preserve its liberties if their rulers are not warned from time to time that their people preserve the spirit of resistance? Let them take arms. The remedy is to set them right as to facts, pardon and pacify them. What signify a few lives lost in a century or two? The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants.
I make my pizzas on parchment, slide it into the oven onto the stone, then it comes out just as easily, onto a wooden cutting board for slicing. The stone doesn't leave the oven rack. Don't use a peel, I just grab the parchment.
FORGET THE PIZZA STONE!!! A steel is what you want! Pizza turns out much more crisp than with a stone. I've had both. I thought a stone was great, had one for 20+ years, but once my sister soaked it in soapy water I had to throw it out. The replacement was a 3/8" steel. I was finally able to make pizzaria style pizza with that thing!
Tried everything to make authentic italian pizza. For more than forty years. No success. Solution: small, transportable, pellet fed pizza oven by Ooni. The perfect game changer.. Only drawback: just one 12 inch pie at a time. But it takes only 60 to 90 seconds, so you are quickly back at the table with your family/guests…. Not so good for Parties of 6 or more
I have an Ooni, too. Only negatives are the small production cycle and the slightly burnt taste gets cloying after a while. But it is fun to whip out pizza as a surprise to guests.
It is an art to get the pizza dough to develop that tiny brown bubbles (that are the true sign of real italian wood oven Pizzas), but at the same time to avoid that unwanted burnt taste. In my experience that taste comes from an overdone underside . To avoid that you have to reduce heat while preparing the next pizza. Which increases the buildup of soor. But as I said: it is an art in itself….. 😊
I'd like to bake her a smile,,, or two.
ReplyDeleteShe seems to like pizza. That's your opening!
DeleteHave had one of those stones for awhile. Can't beat it for making your own pies at home. Good looking gal, too.
ReplyDeleteStill have mine from Magic Chef. Excellent !
DeleteYep. Pizza stone is easily the best. Problem: you really need a peel, and you WILL have to clean the oven. Drips happen.
DeleteI make my pizzas on parchment, slide it into the oven onto the stone, then it comes out just as easily, onto a wooden cutting board for slicing. The stone doesn't leave the oven rack. Don't use a peel, I just grab the parchment.
DeleteI'd break it, probably 1st use.
ReplyDeleteFORGET THE PIZZA STONE!!! A steel is what you want! Pizza turns out much more crisp than with a stone. I've had both. I thought a stone was great, had one for 20+ years, but once my sister soaked it in soapy water I had to throw it out. The replacement was a 3/8" steel. I was finally able to make pizzaria style pizza with that thing!
ReplyDeleteTried everything to make authentic italian pizza. For more than forty years. No success.
ReplyDeleteSolution: small, transportable, pellet fed pizza oven by Ooni.
The perfect game changer..
Only drawback: just one 12 inch pie at a time. But it takes only 60 to 90 seconds, so you are quickly back at the table with your family/guests….
Not so good for Parties of 6 or more
I have an Ooni, too. Only negatives are the small production cycle and the slightly burnt taste gets cloying after a while. But it is fun to whip out pizza as a surprise to guests.
DeleteIt is an art to get the pizza dough to develop that tiny brown bubbles (that are the true sign of real italian wood oven Pizzas), but at the same time to avoid that unwanted burnt taste. In my experience that taste comes from an overdone underside . To avoid that you have to reduce heat while preparing the next pizza. Which increases the buildup of soor. But as I said: it is an art in itself….. 😊
DeleteSoot, not soor! Thick fingers, small mobile…
ReplyDelete