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Discover the Legends of Pizza
| Search found 11 matches |
| Author | Message |
|---|---|
 Topic: I want Light and Crisp not Dense and Heavy... |
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| chefrockyrd Replies: 1 Views: 3653 |
 Forum: Dough Problems Posted: Sat Sep 08, 2007 7:06 pm Subject: I want Light and Crisp not Dense and Heavy... |
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Mike - I have a lot of questions for you. I can trouble shoot it for you. You say your dough seemed to rise a couple of times? why? Each time the dough rises the bubbles will be smaller and smal ... |
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| Topic: Dough is a little hard around the edges... |
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| chefrockyrd Replies: 2 Views: 4515 |
Forum: Dough Problems Posted: Wed Mar 28, 2007 2:59 am Subject: Lars? Crust problems from Sweden |
 Well... the harder outside crust could be a combination of things.
One could be the flour, like you said. Bleached flour could be the culprit, I would love to know what he is using. Or it co ... |
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| Topic: Substitutes |
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| chefrockyrd Replies: 3 Views: 7826 |
Forum: Your favorite dough secrets Posted: Wed Mar 28, 2007 2:29 am Subject: Why substitute? |
My favorite pizza has been done on the grill for some time now. It comes out exactly the way we like it. DF- Why substitute wine for the water? Is your water shut off? Drink the wine wit ... |
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| Topic: Frozen Pizza |
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| chefrockyrd Replies: 8 Views: 12049 |
Forum: Discuss anything else here... Posted: Thu Oct 05, 2006 1:32 pm Subject: frozen pizza?? This works for me. |
| I rarely eat purchased frozen pizza,- very rarely.... just have not found a good one, but I have been experimenting freezing my own. Since we like thin pies I do it unassembled.
Like most people we ... |
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| Topic: Thin and Crispy |
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| chefrockyrd Replies: 10 Views: 10785 |
Forum: Dough Problems Posted: Thu Oct 05, 2006 1:14 pm Subject: thin and crispy..... |
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Thanks for the info 007Bond- you have the right name for sure. But I don't think I will be taking apart my oven any time soon. Until we build a wood oven outside, I will stick with the grill. I ha ... |
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| Topic: Thin and Crispy |
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| chefrockyrd Replies: 10 Views: 10785 |
Forum: Dough Problems Posted: Wed Oct 04, 2006 4:55 pm Subject: hotter than hell...... |
| Wow, that is amazing. I have never owned an oven where you could disable the lock on self cleaning. Its either on or its off.
In my last two places and in my present home, I have two large gas ove ... |
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| Topic: Thin and Crispy |
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| chefrockyrd Replies: 10 Views: 10785 |
Forum: Dough Problems Posted: Tue Oct 03, 2006 6:14 pm Subject: You are making me hungry- send me a slice...... |
| What kind of oven do you have that bakes at 750 degrees?
Just wondering. Every oven I have ever owned or baked in only goes up to 550. chefrockyrd |
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| Topic: Grill top pizza stone? |
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| chefrockyrd Replies: 13 Views: 22821 |
Forum: Pizza Tools Posted: Tue Oct 03, 2006 4:17 am Subject: $$$ pizza stones in the oven or on the grill? |
| I just read thru all the messages on this topic and had to comment. I have dropped a lot of $$$ at William Sonoma over the years but don't see a need for this item. Its good looking that is for sure ... | |
| Topic: Pasta machines |
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| chefrockyrd Replies: 4 Views: 9208 |
Forum: Discussion about making pasta Posted: Tue Oct 03, 2006 3:51 am Subject: pasta extruders are a waste of time and money |
| I have been making pasta for years. I grew up on the stuff and continue to make it all the time. Unless you have the $$$ to purchase a really expensive (like $2,000 and up!) commercial pasta extruder ... | |
| Topic: New oven on order |
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| chefrockyrd Replies: 8 Views: 13655 |
Forum: Wood Fired Ovens Posted: Tue Oct 03, 2006 3:31 am Subject: wood fired ovens |
| I'd like to hear how jwnorris did with the wood oven. Is it operational? I have a good spot for one and want to build one soon. Any suggestions?
chefrockyrd |
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| Topic: Thin and Crispy |
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| chefrockyrd Replies: 10 Views: 10785 |
Forum: Dough Problems Posted: Tue Oct 03, 2006 3:27 am Subject: thin and crispy for Marc and Karla |
| Hia,
I just got on to this site and saw your question. We love thin and crispy in my house. I roll the dough very thin, put it on a high rack in the oven, on a preheated stone without the fillin ... |
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