TSB
General => General Discussion and ??? => Topic started by: tonypep on September 07, 2019, 11:11:26 PM
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Closer than many may think. The base is the crust or the underbase. The toppings and over print colors are dressing but delicious when done right.
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I eat a disproportionate amount of pizza so this is making a lot of sense.
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There is no such thing! Something to consider though. Although Italy and France may send the best ingredients but without the proper equipment and staff the results may be mediocre. They will not put up with that for long. Screenprinting is the same in certain measures. You do not always need to have the best ingredients to produce great results. Ingenuity and temerity still matter.
tp
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Both still greatly benefit from correct temperatures in the oven!
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Ahha! Heat retension ! it is all about time and temp.
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On the subject of making pizza at home with no special equipment, I have finally got it down pretty good.
Using an inverted or flat cookie sheet (like a stone), preheated at 450-500, I cook my thin crust pizza for 6 minutes, then remove the sheet and finish for another 6 directly on the rack.
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I just took delivery on the pasta machine and drying rack. I know that nobody cares, but the flour and olive oil are coming. Everything needs to be just right. Sounds like screenprinting. Now I just need a guest or two!
tp
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I've been doing grilled pizzas. Holy cow they are great, best part is when your AC is cranking to keep up with 98 degree weather, your kitchen isn't getting heated by an oven.
Tony, I don't eat a ton of pasta, but I can honestly say I don't think I've ever had fresh pasta...that might change my mind on how much I like it.
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to this day, the best pizza I ever had was my high school sweetheart's mom's, straight from her mom (Nonny) who never lost her accent. Though I've had some pretty good pizza since, that is locked into my memory.
Steve
disproportionate amount, that's kind of like too much beer isn't it?
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Fresh pasta is to die for. Simple ingredients are all that is needed. I can use the dough to make a good pie, clams necessary. Talking about blues, no I do not have them but when printing inks such as contact blue, many will find that a UB is not required. They can be quite stable. Depends.
tp
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to this day, the best pizza I ever had was my high school sweetheart's mom's, straight from her mom (Nonny) who never lost her accent. Though I've had some pretty good pizza since, that is locked into my memory.
Steve
disproportionate amount, that's kind of like too much beer isn't it?
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It can be!
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And so is payback
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Screenprinting is quite comparable to cooking. Think of it.
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Screenprinting is quite comparable to cooking. Think of it.
Yep, both can be quite uncomfortable when the heat is in the triple digits!
btw, Pizza Margherita, (or a reasonable facsimile made with local tomatoes) from scratch tonight here at the pond.
I'll cheat and add red bell and herbed ground beef.
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Don't forget the underbase! Here is one thing I have learned, the flavor is in the meatballs or the meat sauce. Everything else is just gravy. The toppings on your screenprints need to be treated a bit differently. The synergy and chemical balance need to be in place. In truth, there is much more to this than cooking. Unless you want to stay up all night! My pasta does but requires no attention. Pizza toppings sit on top, but when cooked correctly, they blend together just like they should. Just like a good print
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No underbase (sauce) on this one (heck, the flour's white, LOL!)
Thin crust, herbs, cheese, toms, for the simple version. Bell peppers and sometimes meat when I go a little fancier.
Baked until charred on the bottom in places.
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Green Mountain Pellet grill with pizza oven, 700 degree on stone pizza cooks in under 2min pretty legit pie IMO.
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Looks great but here is where the anaolgy starts to fall apart. In the restaurant business, most things need to remain constant. In my past world we had to turn on a dime. Change the substrate and many things can change.
tp
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Green Mountain Pellet grill with pizza oven, 700 degree on stone pizza cooks in under 2min pretty legit pie IMO.
Yep, that's damn fast!
Mine, with no special equipment, just a pre-heated flat baking sheet takes about 11 minutes at 500 degrees. (5.5 on the sheet and about 5.5 directly on the rack)
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Durum wheat Semolina flour is the best. Solo dal grano and di grano duro. I get it from Napoli. People are starting to get the difference.
tp
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Don't get me wrong. You can get it almost anywhere. It is the best flour for doughs and such. It is usually yellowish and tends to pair well with an egg when done right. The wonderful thing about the dough is that it has many applications. Just don't get the little ones involved or its back to the tub!