Home |
Search |
Today's Posts |
Posted to rec.food.cooking
|
|||
|
|||
My ongoing pizza trouble
On Saturday, June 20, 2020 at 3:53:27 AM UTC-5, Daniel wrote:
> Ed Pawlowski > writes: > > > On 6/19/2020 5:05 PM, Thomas wrote: > >> Using 00 flour, making thin pies. > >> Cuisinart stone in oven. Whether 550 deg or 450 i cannot get crust to nicley brown before burning top. > >> I tried up top in oven and down low. > >> I tried low then opening oven door to let top heat out. > >> The pies are really good but could be better. > >> What do I need to do to get the crust better? > >> > > > > How long do you heat up the stone? I always gave it 20 to 30 > > minutes. Bottom rack. Could your sauce be making your crust too wet > > before it bakes? > > Speaking of sauces. Does anyone have a tried and true red pizza sauce > recipe? I just wing it with canned tomato sauce, herbs, salt, pepper, sugar. https://stanislaus.com/scratch-produ...d-pizza-sauce/ It only comes in big cans, but you can bag and freeze. It's considered the gold standard. > > -- > Daniel > --Bryan |
Posted to rec.food.cooking
|
|||
|
|||
My ongoing pizza trouble
On Friday, July 17, 2020 at 9:35:11 PM UTC-4, Bryan Simmons wrote:
> On Saturday, June 20, 2020 at 3:53:27 AM UTC-5, Daniel wrote: > > Ed Pawlowski > writes: > > > > > On 6/19/2020 5:05 PM, Thomas wrote: > > >> Using 00 flour, making thin pies. > > >> Cuisinart stone in oven. Whether 550 deg or 450 i cannot get crust to nicley brown before burning top. > > >> I tried up top in oven and down low. > > >> I tried low then opening oven door to let top heat out. > > >> The pies are really good but could be better. > > >> What do I need to do to get the crust better? > > >> > > > > > > How long do you heat up the stone? I always gave it 20 to 30 > > > minutes. Bottom rack. Could your sauce be making your crust too wet > > > before it bakes? > > > > Speaking of sauces. Does anyone have a tried and true red pizza sauce > > recipe? I just wing it with canned tomato sauce, herbs, salt, pepper, sugar. > > https://stanislaus.com/scratch-produ...d-pizza-sauce/ It only comes in big cans, but you can bag and freeze. It's considered the gold standard. It's just tomatoes. I can get a can of tomatoes anywhere. Cindy Hamilton |
Posted to rec.food.cooking
|
|||
|
|||
My ongoing pizza trouble
in nyc, the only stone are used for brick oven pizza
otherwise its just on a pan when they use stove, there arre 3-4 pizza shops per mile in nyc On Saturday, June 20, 2020 at 8:46:41 AM UTC-4, Sheldon wrote: > On Sat, 20 Jun 2020 11:47:28 +0100, Janet > wrote: > > >In article >, says... > >> > >> On 6/19/2020 5:05 PM, Thomas wrote: > >> > Using 00 flour, making thin pies. > >> > Cuisinart stone in oven. Whether 550 deg or 450 i cannot get crust to nicley brown before burning top. > >> > I tried up top in oven and down low. > >> > I tried low then opening oven door to let top heat out. > >> > The pies are really good but could be better. > >> > What do I need to do to get the crust better? > >> > > >> > >> How long do you heat up the stone? I always gave it 20 to 30 minutes. > >> Bottom rack. Could your sauce be making your crust too wet before it > >> bakes? > > > > Forget the stone, its just a fancy folderol. > > 'Zactly! Pizza stones are just an added expense for those who know > zero about cooking. As soon as a raw cold pizza is placed on a heated > stone it's temperature drops signicantly into the COLD zone and a home > oven can't reheat it for at least 10 minutes. Most pizzarias with > real pizza ovens use perforated pizza pans for baking and that's what > I've been using for some 40 years. The pizza in the perforated pan > should be set to serve in its matching deep dish pan to prevent > condensation at the bottom of the pizza. When a hot from the oven > pizza is set on a solid metal serving pan or in a cardboard pizza box > condensation occurs removing the crispness of the pizza crust. > A real modern pizza oven has electric elements embedded inside the > stone bottom or they use the original style oven with the flames from > wood/coal/gas licking the bottom of the fire bricks. |
Posted to rec.food.cooking
|
|||
|
|||
My ongoing pizza trouble
On Saturday, July 18, 2020 at 12:50:39 PM UTC-5, Rachel Phillips wrote:
> > in nyc, the only stone are used for brick oven pizza > otherwise its just on a pan when they use stove, there arre 3-4 pizza shops per mile in nyc > > On Saturday, June 20, 2020 at 8:46:41 AM UTC-4, Sheldon wrote: > > On Sat, 20 Jun 2020 11:47:28 +0100, Janet > wrote: > > > > >In article >, says... > > >> > > >> On 6/19/2020 5:05 PM, Thomas wrote: > > >> > Using 00 flour, making thin pies. > > >> > Cuisinart stone in oven. Whether 550 deg or 450 i cannot get crust to nicley brown before burning top. > > >> > I tried up top in oven and down low. > > >> > I tried low then opening oven door to let top heat out. > > >> > The pies are really good but could be better. > > >> > What do I need to do to get the crust better? > > >> > > > >> > > >> How long do you heat up the stone? I always gave it 20 to 30 minutes. > > >> Bottom rack. Could your sauce be making your crust too wet before it > > >> bakes? > > > > > > Forget the stone, its just a fancy folderol. > > > > 'Zactly! Pizza stones are just an added expense for those who know > > zero about cooking. As soon as a raw cold pizza is placed on a heated > > stone it's temperature drops signicantly into the COLD zone and a home > > oven can't reheat it for at least 10 minutes. Most pizzarias with > > real pizza ovens use perforated pizza pans for baking and that's what > > I've been using for some 40 years. The pizza in the perforated pan > > should be set to serve in its matching deep dish pan to prevent > > condensation at the bottom of the pizza. When a hot from the oven > > pizza is set on a solid metal serving pan or in a cardboard pizza box > > condensation occurs removing the crispness of the pizza crust. > > A real modern pizza oven has electric elements embedded inside the > > stone bottom or they use the original style oven with the flames from > > wood/coal/gas licking the bottom of the fire bricks. > Oh great. A top poster and a top poster that does not know how to trim the post they are replying to. |
Posted to rec.food.cooking
|
|||
|
|||
My ongoing pizza trouble
On 01:48 18 Jul 2020, graham said:
> On 2020-07-17 6:27 p.m., Mike Duffy wrote: >> On Sat, 18 Jul 2020 00:36:20 +0100, Pamela wrote: >> >>> [...] pide or lahmacun rather than a pizza? >> >> Thanks for the two culinary terms. Pizza appears to be a lot of overlap >> with respect to the primary ingredients of both. >> > I received an e-mail from "Bake From Scratch" today with pizza recipes. > Here they a > https://tinyurl.com/y3r6yblb Good work. > https://tinyurl.com/y4cm49l8 > > https://tinyurl.com/y5wutggg Interesting. > https://tinyurl.com/y695nm96 > > https://tinyurl.com/y3nzfx5g > > https://tinyurl.com/y533ztmx > > https://tinyurl.com/yyfnkvmw |
Posted to rec.food.cooking
|
|||
|
|||
My ongoing pizza trouble
On Sun, 26 Jul 2020 11:59:25 +0100, Pamela wrote:
> Truly amazing. Do you know what caused all that? Probably someone going out of his/her way to try to get others to resume or replay an old vendetta. Trolling at it's finest, Pamela. |
Posted to rec.food.cooking
|
|||
|
|||
My ongoing pizza trouble
On Fri, 19 Jun 2020 14:05:54 -0700 (PDT), Thomas >
wrote: >Using 00 flour, making thin pies. >Cuisinart stone in oven. Whether 550 deg or 450 i cannot get crust to nicley brown before burning top. >I tried up top in oven and down low. >I tried low then opening oven door to let top heat out. >The pies are really good but could be better. >What do I need to do to get the crust better? If you want an incredibly simple and delicious pizza then have a look at this recipe. https://www.quora.com/q/gilkofflvxsy...zza-last-night -- ____/~~~sine qua non~~~\____ |
Posted to rec.food.cooking
|
|||
|
|||
My ongoing pizza trouble
On Sun, 26 Jul 2020 13:50:48 -0000 (UTC), Mike Duffy
> wrote: >On Sun, 26 Jul 2020 11:59:25 +0100, Pamela wrote: > >> Truly amazing. Do you know what caused all that? > >Probably someone going out of his/her way to try to get others to resume >or replay an old vendetta. Trolling at it's finest, Pamela. Bingo. |
Posted to rec.food.cooking
|
|||
|
|||
My ongoing pizza trouble
On Sun, 5 Jul 2020 13:38:17 +0100, Janet > wrote:
>In article >, >says... >> >> "Bruce" wrote in message ... >> >> On Sat, 4 Jul 2020 21:51:19 +0100, "Ophelia" > >> wrote: >> >> > >> > >> >"Bruce" wrote in message >> .. . >> > >> >On Fri, 3 Jul 2020 09:33:45 -0700 (PDT), " >> > wrote: >> > >> >>On Friday, July 3, 2020 at 6:38:47 AM UTC-5, Bruce wrote: >> >>> >> >>> On Fri, 3 Jul 2020 11:13:02 +0100, "Ophelia" > >> >>> wrote: >> >>> >> >>> > Awwwwwwwww talking about me again LOL. Do >> >>> > you >> >>> >think she has a crush on me???? BOKE !!! >> >>> >> >>> I think she's 8 years old. >> >>> >> >>Better than being 80, senile, and wearing Depends and possibly a *******. >> > >> >You still don't know if you're a *******? >> > >> >==== >> > >> >LOL If she was trying to have a go at me, I think my husband, 2 sons and 1 >> >daughter might have something to say about that LOLOL >> >> Maybe your husband can have a word with her bnmn > > Pathetic O's husband used to do that on uk.food+drink.misc > > > example archived by google > > https://preview.tinyurl.com/y7lymcs5 LOL, love the poor attempt at 'threatening' sounding legal language |
Posted to rec.food.cooking
|
|||
|
|||
My ongoing pizza trouble
On 14:50 26 Jul 2020, Mike Duffy said:
> On Sun, 26 Jul 2020 11:59:25 +0100, Pamela wrote: > >> Truly amazing. Do you know what caused all that? > > Probably someone going out of his/her way to try to get others to resume > or replay an old vendetta. Trolling at it's finest, Pamela. I didn't read it as trolling but more of a crazed out of control outburst. As you replied, I Googled to see the background. Seems alt.fan.scarecrow thought of this matter that "There is nothing more lovely than the threats of legal kookery" but little more. It's a pity Google Groups doesn't now work as well as Deja News did before they took them over or we could see more context. By the way, after all that trouble you had getting X-Face to work on Eternal September, why don't you use it? |
Posted to rec.food.cooking
|
|||
|
|||
My ongoing pizza trouble
On Mon, 27 Jul 2020 16:14:45 +0100, Pamela wrote:
> By the way, after all that trouble you had getting X-Face to work on > Eternal September, why don't you use it? Some technical glitch. I can make it work with other news servers or other news clients. I prefer pan for more important reasons. The consensus in the ES support group is that it's free, so I shouldn't expect anyone to do very much about fixing it, given that it is essentially a cosmetic vanity. Have you been stalking me there? It seems like a tad of digging into posts over two months old. |
Posted to rec.food.cooking
|
|||
|
|||
My ongoing pizza trouble
On 23:23 27 Jul 2020, Mike Duffy said:
> On Mon, 27 Jul 2020 16:14:45 +0100, Pamela wrote: > >> By the way, after all that trouble you had getting X-Face to work on >> Eternal September, why don't you use it? > > Some technical glitch. I can make it work with other news servers or > other news clients. I prefer pan for more important reasons. The > consensus in the ES support group is that it's free, so I shouldn't > expect anyone to do very much about fixing it, given that it is > essentially a cosmetic vanity. > > Have you been stalking me there? It seems like a tad of digging into > posts over two months old. You haven't been here for a while for me to mention it. Reading eternal-september.support is open to everybody. You seemed to be rather overthinking it in that thread. |
Posted to rec.food.cooking
|
|||
|
|||
My ongoing pizza trouble
On Tue, 28 Jul 2020 14:14:25 +0100, Pamela wrote:
> You haven't been here for a while for me to mention it. I just checked, and the past 3 weeks I posted about 40 messages. That's about 2 per day, with a max of 4 days 'absence' last week. Notwithstanding those here who feel compelled to follow-up to every post, you should not forget that most people read much more posts than they write. > You seemed to be rather overthinking it in that thread. Well, I had already pretty much embarked on the whole affair with the idea that my complaint would be addressed only if someone at ES knew enough of the technical matters to know that a fix or work-around could be done with minimum effort. I was thus 'overloading' my side of the dialogue with as much testing & other legwork as seemed reasonable in order that someone might be able to suggest a quick fix. Perhaps I should ask Steve for help. I seem to recall that he has a somewhat special rapport with the guy who runs ES. |
Posted to rec.food.cooking
|
|||
|
|||
My ongoing pizza trouble
On 02:07 29 Jul 2020, Mike Duffy said:
> On Tue, 28 Jul 2020 14:14:25 +0100, Pamela wrote: >> >> You haven't been here for a while for me to mention it. > > I just checked, and the past 3 weeks I posted about 40 messages. > That's about 2 per day, with a max of 4 days 'absence' last week. > > Notwithstanding those here who feel compelled to follow-up to every post, > you should not forget that most people read much more posts than they > write. You may find it surprising but I don't notice every post you make. It also may be that I don't visit here on a regular basis and saw your note on an occassion when I did. I don't think it's a moral issue that you receive a reply after a couple of weeks. >> You seemed to be rather overthinking it in that thread. > > Well, I had already pretty much embarked on the whole affair with the > idea that my complaint would be addressed only if someone at ES knew > enough of the technical matters to know that a fix or work-around could > be done with minimum effort. I was thus 'overloading' my side of the > dialogue with as much testing & other legwork as seemed reasonable in > order that someone might be able to suggest a quick fix. > > Perhaps I should ask Steve for help. I seem to recall that he has a > somewhat special rapport with the guy who runs ES. Worked for me in my post higher up this thread. |
Posted to rec.food.cooking
|
|||
|
|||
My ongoing pizza trouble
On Thu, 30 Jul 2020 11:53:46 +0100, Pamela wrote:
> I don't think it's a moral issue that you > receive a reply after a couple of weeks. True. But you are the only one that seems to drag up old posts. As you say, this might be just an artifact of your relatively sporadic Usenet access. Whenever I am 'away' for more than a week or so, I start by flushing all posts. That way, I don't get into stuff that has already been (over)- discussed. > Worked for me in my post higher up this thread. What? You asked Steve for help and he provided it? I'm afraid I missed that. I'll believe you though. (No need to drag up the post.) |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Forum | |||
To the College of Registered Nurses of Manitoba in reference to ongoing investigations | General Cooking | |||
As part of its ongoing efforts to help elevate the coffee industry in Chinas Yunnan Province, Starbucks Coffee Company (NASDAQ: SBUX) announced that it has signed an agreement to form a joint-venture company with Ai Ni Group, one of the province€ | Coffee | |||
BIG Trouble | General Cooking | |||
The Ongoing Saga of Rex Goliath | Wine | |||
Too much trouble | General Cooking |