Author Topic: Pizza steel (Read 9421 times)

phantasmagoriana · « **Reply #125 on:** November 24, 2020, 08:45:22 am »

I've never licked a goat, but goat cheese on pizza is amazing. Preferably paired with caramelised onion and spinach.

Bizarrely, though, I've never managed to try goat milk, because I find the idea of it weird. This makes no sense whatsoever.

Quote from: ian on November 23, 2020, 09:51:42 pm

One of the reasons I stopped behind a vegetarian was goat cheese – every other vegetarian meal featured it and if there was a single veggie option on the menu, you guessed it.

It's better than mushroom risotto.

ian · « **Reply #126 on:** November 24, 2020, 10:40:27 am »

Boy goats are very smelly, but I find all goats to smell like goat cheese, which is offputting. I can't eat the meat either. Maybe it's a genetic thing – like asparagus (which I also can't eat and my nose is so sensitive that I can detect the whiff coming off other people, it's my personal spargel-hell).

phantasmagoriana · « **Reply #127 on:** November 24, 2020, 10:47:20 am »

I eat asparagus just for asparagus wee.

citoyen · « **Reply #128 on:** November 24, 2020, 11:42:56 am »

I actually find a lot of goat cheeses too bland. And they often have a grassy flavour that's not entirely pleasant.

Goat meat is great. I've never tried it on a pizza though - I can't imagine it's a good choice for such a quick cooking method.

ian · « **Reply #129 on:** November 24, 2020, 11:56:25 am »

My worse nightmare is capturing the amorous attentions of a beautiful woman, falling into her arms and out of our clothes, and there, as I enumerate her freckles, I catch the indelicate whiff of asparagus or an olfactory rememberance of something caprine on the menu.

Mr Larrington · « **Reply #130 on:** November 24, 2020, 11:58:23 am »

Eating goat cheese is like making love to a beautiful woman ~ Swiss Toni, yesterday

Mrs Pingu · « **Reply #131 on:** November 24, 2020, 04:43:47 pm »

Quote from: phantasmagoriana on November 24, 2020, 10:47:20 am

I eat asparagus just for asparagus wee.

+1

ian · « **Reply #132 on:** November 24, 2020, 05:35:18 pm »

It's a bit like splashing on some mercaptoethanol rather than the usual Brut for Men.

Pingu · « **Reply #133 on:** November 24, 2020, 09:48:28 pm »

I keep threatening to make something with beetroot and asparagus for the micturation mirth.

Mrs Pingu · « **Reply #134 on:** December 12, 2020, 08:50:39 pm »

I think I have achieved pizza nirvana.
Made the goats cheese pizza again, tomato sauce this time, mozzarella, soft salty goats cheese (which was amazing) more rocket and honey again. The salty cheese was a nice foil for the honey.
I dropped the time in the oven from 8 mins to 7 mins and the base was just perfect

Pingu · « **Reply #135 on:** December 13, 2020, 12:12:05 am »

Quote from: Mrs Pingu on December 12, 2020, 08:50:39 pm

I think I have achieved pizza nirvana.
Made the goats cheese pizza again, tomato sauce this time, mozzarella, soft salty goats cheese (which was amazing) more rocket and honey again. The salty cheese was a nice foil for the honey.
I dropped the time in the oven from 8 mins to 7 mins and the base was just perfect

Tim Hall · « **Reply #136 on:** February 12, 2021, 03:28:06 pm »

I've finally got my arse in gear and phoned a couple of local steel stockholders after a bit of mild steel 300mm x 400mm x 6mm. First one had nothing, the second had 8mm, so I went with that. 5 minutes later the person doing the cutting phoned to say they had no 8mm and would 10mm do? A short think and I said yes.

It's Quite Heavy. I've cleaned it (hot water and metil scourer) and it's now seasoning (Hot oven, veg oil, repeat a couple of times. Allow to cool.)

We shall see.

Mrs Pingu · « **Reply #137 on:** February 12, 2021, 05:09:11 pm »

Holy shit, 10mm is thick! No wonder it's heavy!

Tim Hall · « **Reply #138 on:** February 12, 2021, 06:56:20 pm »

9.4kg according to my sums. I plan to do my hipster bread on it too.

Tim Hall · « **Reply #139 on:** February 14, 2021, 07:26:51 pm »

Yeasted dough base which probably had too much yeast so rose a bit too much. Did the whole shimmy onto the steel using an upturned baking tray as a peel thing.

Mrs Pingu · « **Reply #140 on:** February 14, 2021, 08:09:30 pm »

We've just had pizza too.
*buurp*

citoyen · « **Reply #141 on:** February 14, 2021, 08:15:10 pm »

Quote from: Tim Hall on February 14, 2021, 07:26:51 pm

using an upturned baking tray as a peel

You need the real thing. It makes more difference than you can imagine. It's one of those 'right tool for the job' things.

This was a gift but I think they're generally pretty affordable. Mine lives hanging on a hook next to the oven. Only thing is, I think one with a shorter handle would be better for domestic oven use.

Tim Hall · « **Reply #142 on:** March 11, 2021, 09:44:49 pm »

And as if by magic:

(Significant birthday earlier this week)

Mr Larrington · « **Reply #143 on:** March 12, 2021, 01:33:43 am »

Now that’s what I call a shovel

Tim Hall · « **Reply #144 on:** March 12, 2021, 08:36:13 am »

Funny you should say that:

(Sticker on t'other side)

Jakob W · « **Reply #145 on:** March 12, 2021, 01:52:00 pm »

FWIW I'm hipster twat enough to have two peels - a bamboo one for prep and sticking in the oven, and an aluminium one for turning/removal...

(For seasoning steels flaxseed oil works really well - it polymerizes to a nice non-stick surface, especially if you use lots of thin coats. Smells a bit in the process, mind.)

ian · « **Reply #146 on:** March 12, 2021, 04:03:11 pm »

I put the pizza on some greaseproof paper and then carefully try to pick it up, fail because it's loaded, and then institute some logistically complex counter-to-oven procedure involving a large chopping board, an assistant, and second-degree burns.

Mrs Pingu · « **Reply #147 on:** March 12, 2021, 05:59:13 pm »

I've got several baking sheets (you know, metal but they only have a lip on one side). I put a piece of Teflon baking 'paper' on that, assemble the pizza on the Teflon paper, use the baking sheet as a peel to shove the Teflon paper with pizza in the oven. After the pizza has been in for a minute or 2 I wheech out the Teflon liner so that the pizza doesn't get a sweaty bum (I'm not sure if removing it makes any differrnce, it's a hangover from when I used a stone, but it does mean I can start assembling the next pizza on it).

ETA: this is what I was referring to https://www.amazon.co.uk/Reusable-Teflon-Cooking-stick-guarantee/dp/B001TKYTMA

ian · « **Reply #148 on:** March 12, 2021, 06:36:25 pm »

I don't remove the paper, it's thin and the stone is hot, so the bottom is crispy. To retrieve the pizza, I pull it out with the paper onto the chopping board, ably held by my trusty assistant.

I learned the hard way that merely trying to carry the pizza to the counter by holding the paper is successful till it isn't, and the paper tears. While my ninja reflexes meant I caught the pizza, the downside was that I was then holding a very hot thing.