MadzielleBacon, Pineapple, hot pepper, fresh mozzarella pizza made using Pan De Cristal dough
20cello
JohnnyEnzymeLooks great, and not to be a Negative Nelly, but you might want to check two things, in future–
- 1) is parchment paper safe to use in 475°F baking environments? (because it looks like it might release siloxanes at such temps)
- 2) some parchment papers seem to contain PFAS’s, forever chemicals, so worth a little research
If it helps, I understand that pre-heated pizza steels are incredibly good at helping to simulate the heat delivery of brick oven pizza (which reduces baking time). Both the steel and “pizza peels” (like a huge spatula) can be had combined for… I think around US$60 or so, new. A bit of corn or wheat flour can be used to help prevent things sticking.
(I have a peel, but only a couple pizza stones right now. Looking to upgrade in future…)
I definitely know all of this. Why I clipped the edges of the parchment after the transfer and before the cook.
I preheat my cast irons at 450°F for an hour, there is cornmeal under the dough on the parchment. A pizza stone is cool, but I don’t have one and love my cast iron babies.
With normal pizza dough, the process is different than what I did here. This is a 100% hydration dough, and took a 1.5 hour rise after shaping it. It’s not as sturdy as pizza dough, and transferring it would have been very difficult without the aide of the parchment. There was no burning on the parchment, no sticking except for one small corner that slid into the dough on the smaller pizza, I managed to get it out though. Came clean out the pans.
Good to hear!
Most cooks seem to use PP in the direct cooking, hence my concerns above. Not unlike sous vide cooking, which seems like a great idea taste-wise, but a pretty sketchy one health-wise, in which the food will commonly absorb compounds leeched out of the plastic.
Btw, I suspect those cast-iron pans (being metal) are in fact much more efficient than pizza stones, being… stone, eheh. They can store more heat and transfer it more efficiently as I understand it.
Buen provecho. 😊
Naw I hear you with the plastics. I’m glad to know someone else cares about it.
I’ve spent the last idk, ten years or so removing plastic usage (any single use stuff) from my kitchen as much as possible. We po’ folk, yet we use fancy cloth napkins even. I’m making pulled bbq chicken today in the crockpot, I actually thought of your comment, ‘what if my crockpot has pfas or some shit leeching? It probably does!’
Lol so thank you for trying to inform.
From what I’m seeing, modern crockpots are completely safe to use (and awesome devices, like my beloved air-fryer!) when following guidelines upon their use, but there MAY be an issue with older ones from some decades back, which evidently used ceramic glazes containing lead.
I reckon a quick bit of research on whatever model you have should quickly clear that up…
MisterOwlAshamed to admit only recently discovered this topping combination, and it is the fucking best. I want some!
ikidd
sp3ctr4lI’m assume the downvotes are pineapple haters. I’m okay with being controversial. Sweet and spicy, gotta have both!
I generally recommend this fairly simple ‘trick’ to make almost any basic / more conventional topping mix into a better pizza.
3 cheese blend.
Never go full mozzarella. Ever.
Pick two more cheeses, fuck around untill you find a flavor that’s incredible with your toppings.
Asiago, ricotta, parmesean, even smokey gouda or creamy brie can work.
… just not cheddar.
Something is fucking wrong with you if you think cheddar works on a pizza, you’re thinking of a hamburger and/or you are already too drunk to cook a pizza lol, you will pass out and wake up to a fire alarm going off and a smoldering cinder in your oven.
I can make cheddar bread work. Stuff them little dough balls and turn em into pretzels. Shred New York Sharp, add a spicy pepper mash, dear god you’ll get fat.
N0Decaf4M3Congratulations on your masterpiece! Hopefully, the beginning of plenty. Thanks for the topping ideas!
Yeah, I like this dough/bread for its texture, and the fact I don’t have to kneed it at all. You just slowly turn a bowl of dough soup into a beautiful jiggly dough ball with not much work at all, only time. Don’t ask me to dust flour on my work surface, I don’t want to clean the crannies on the cabinet doors from flour, it’s always manages to get everywhere, lol no
Anyway, the recipe gives directions on how to turn it into a focaccia. I just took it a step further. 100 percent, will do again.
On do over, I would still preheat the oven/pan to 450°F, but will drop it to 375° as soon as I put the pizza in, see how that goes.
FauxPseudo I am not a fan of pineapple pizza but this one looks awesome.