Tcoat's Lunch? [OFFICIAL THREAD] GONE SEXUAL!!!

[Sapphireho]

Originally Posted by Dadhawk

Fired up the Solo Pizza Oven for lunch. Pepperoni, Sausage, Green Olives, mozzarella.

Did you make the crust? Looks really good. How hot does your oven get?

[Dadhawk]

Originally Posted by Sapphireho

Did you make the crust? Looks really good. How hot does your oven get?

The crust was purchased and preformed, but was raw. It was left over from the previous weekend.

Oven gets up to 800 degrees..

[Sapphireho]

Originally Posted by Dadhawk

The crust was purchased and preformed, but was raw. It was left over from the previous weekend.

Oven gets up to 800 degrees..

Yikes, that's hot.

[Dadhawk]

Originally Posted by Sapphireho

Yikes, that's hot.

The oven itself will get up to "in excess of 950 degrees" but the pizza cooking range is 750 to 800.

Solo is producing a new one this month that will work on either gas or wood, which would have been a nice option, although I like the convenience and speed of the propane one I have.

[Sapphireho]

I'm trying to step up my nigiri game.

[spike021]

Made a pan pizza in the old cast iron pan last night for the first time in a while. I used Trader Joe's premade dough, sauce, mozz, pepperoni. Also threw on a bunch of parm both with the fresh mozz and then at the end.

The last few times I tried using that dough it always came out pretty meh.

This time I took the dough out of the fridge four hours early instead of one hour. Letting it sit for four hours seemed to help a lot. The only issue was I wasn't really able to ball it. But that didn't seem to affect it too much.

Baked it about 18 minutes at 550 F (hottest my oven will go):







The edges look dark but that was just cheese that melted down the edges and got really crispy from the olive oil effectively frying it.

I'd say maybe the center was a little undercooked but in general the pizza was pretty great.

[JD001]

Originally Posted by Sapphireho

I'm trying to step up my nigiri game.

I'm guessing that an elevated cutting board is one step closer to nigiri heaven..

[JD001]

Originally Posted by spike021

Made a pan pizza in the old cast iron pan last night for the first time in a while. I used Trader Joe's premade dough, sauce, mozz, pepperoni. Also threw on a bunch of parm both with the fresh mozz and then at the end.

The last few times I tried using that dough it always came out pretty meh.

This time I took the dough out of the fridge four hours early instead of one hour. Letting it sit for four hours seemed to help a lot. The only issue was I wasn't really able to ball it. But that didn't seem to affect it too much.

Baked it about 18 minutes at 550 F (hottest my oven will go):







The edges look dark but that was just cheese that melted down the edges and got really crispy from the olive oil effectively frying it.

I'd say maybe the center was a little undercooked but in general the pizza was pretty great.

Decided to read the instructions?

[Sapphireho]

Originally Posted by JD001

I'm guessing that an elevated cutting board is one step closer to nigiri heaven..

It's a plate, but..yea.

[bcj]

Fat geisha clogs. Kinda like shoe champaign.

[spike021]

Originally Posted by JD001

Decided to read the instructions?

IIRC they don't say to do that. They just say it's ready to use.

[Ultramaroon]

Originally Posted by JD001

I'm guessing that an elevated cutting board is one step closer to nigiri heaven..

(╯°□°)╯︵ ┻━┻

[JD001]

Originally Posted by Ultramaroon

(╯°□°)╯︵ ┻━┻

That's exactly what I was thinking... speciically focused on ︵ ┻━┻

[Ultramaroon]

Originally Posted by JD001

That's exactly what I was thinking... speciically focused on ︵ ┻━┻

Right? Great minds...