quote:

Originally posted by Sig Marine:
Good looking pies Gustofer...

As for methods, I stretch my dough, transfer to a wooden peel, shake to make sure it moves to avoid problems on the launch, top with sauce, condiments, cheese, shake once again and then onto the stone.

Hey D Sig Marin, I found a way around this that I've used after having some spectacularly failed launches . It's a beautiful thing watching the pros do it. But...
After opening the dough, I place it on my perforated pizza pan and take my time, saucing and building toppings. I may even take a sip of beer, or two. Then I put the whole thing in while still on the pan into the top rack of the oven for x minutes (we get to know our ovens). Then I treat the pan like a peel and it slides right off onto my pizza stone in the bottom of the oven to finish x minutes.

I lose points on technique but I fed my friends and got one's daughter now making dough and not doing frozen pizzas (not that there's anything wrong w/ that, say no more)

Some fantastic pizzas in this thread.

Hope to soon do some sourdough pizza this way.
Current process, dough cold fermented in fridge for a few days.

That’s a very looking respectable pie! Cold fermenting to develop flavor is the way to go. I’ve found 3 days to be about right although going 4 is about the limit for my doughs.

The key to launching pies from a peel is to dust the peel with semolina flour (some use corn meal) which act like little ball bearings for the dough to slide on. As I mentioned, I will shake the dough after placing it on the peel to insure it’s not stuck somewhere. I also give it a shake after topping and before putting the oven; it’s easier to deal with a stuck dough before going to the oven and risking the mess that can ruin a fun evening.

You are absolutely right. But after breaking one pizza peel in half after a failure, I've resigned to cheating. I'll admit, someone had made some knife/pizza cutter scarring on that peel so it was doomed to fail. Football shaped pizza is good too.
And I really want pizza right now.

Thanks again, D

I also made chili this weekend.

Good looking chili there. What is that, chopped up flank steak? I use half burger half sausage in mine.

Flat iron steaks $9.99 a pound, I usually use mix of pork and beef, but at $5.69 for ground 80/20 I decided to just make steak chili. Came out delicious.

Italian Wedding Soup.

So tasty, satisfying and warming on this cold day.

Leftovers from a couple nights ago.
Homemade chicken salad on scratch made sourdough

quote:

Originally posted by P250UA5:

Homemade chicken salad on scratch made sourdough

Coincidence? I was catching up on SIGforum while eating my lunch -- chicken salad accompanied by take-and-bake soft pretzel from the freezer section of the grocery.

I like to make Chinese food and my wife loves toasted peanuts in it. Kung Pao Chicken has peanuts and I make the restaurant version from scratch, but I like vegetables in my stir fry so today I decided to make my own stir fry with what I wanted, made sure to have the peanuts for my wife, and made the Kung Pao sauce from scratch. We both loved it.

The veggies!



Marinated chicken.



Peanuts for the wife; I like them too.



The sauce.



Cooking the chicken.



Now the veggies.




All together with the sauce to thicken.



Final product on top of Jasmine rice.

Very pretty dinner.

The kung pao chicken looks tasty! I'd ordered that!

Otto - samgyupsal with bean rice and tteokbokki? The garlic looks perfect.

Cha dol Baki - thin sliced beef bricked, we followed it up with mok sal, basically pork chop.

Pan seared salmon, roasted brussel sprouts, and mashed potatoes.

quote:

Originally posted by dsiets:
You are absolutely right. But after breaking one pizza peel in half after a failure, I've resigned to cheating. I'll admit, someone had made some knife/pizza cutter scarring on that peel so it was doomed to fail. Football shaped pizza is good too.
And I really want pizza right now.

Thanks again, D

superpeel.com

I have one of these, it makes putting pizza on/off the stone simple. I've had it for several years now, it's great.

^^^^. I've tried many, and this is the best (IMO).

https://www.amazon.com/gp/prod...n_title?ie=UTF8&th=1

Gray, rainy day here so I made pork chile verde in the crockpot today. My house smelled amazing the whole 4 hours it was simmering and it's delicious.

Ok, today my wife wanted crispy beef tacos the way her mom made them. My wife’s parents are from Mexico and my wife always gets frustrated when I go make crispy tacos the way I want to so this time I did exactly as she said her mom did. DAMN! These were the best tacos I have ever had! Better than any restaurant hands down! My wife said the same, but wouldn’t say they were better than her mom’s…lol. She did say that I must make them for her parents next time they are over. I made everything fresh; the pico de gallo, the guacamole, used the type of cheese she wanted, only seasoned the beef the way she wanted, and fried the corn tortillas for taco shells.

Wow! Those tacos look delicious. We make fajitas on occasion but usually not tacos. I like the taste but can't eat them. I have a small mouth and tacos just become a mess for me. Burritos are more tidy.

But the filling, condiments and shells you made look very tasty.