Date: Sat, 21 Jan 2006 06:40:29 GMT -------------- BEGIN bread-bakers.v106.n003 -------------- 001 - Gloria J Martin - Re: pizza stone on outside grill? 003 - Ian Macmillan Subject: Crispier pizza crusts: Date: Tue, 17 Jan 2006 14:33:30 -0600 I knew my son had experimented a lot to arrive at a crisp crust for their pizza, so I called and asked what they do. I have never done it, but it works well for them. They like a thick crust to their pizza, so whether this would be successful for a thin crust, I can not say. Put about 2 Tablespoons of good olive oil on your pizza stone (essential), and put the stone in a cold oven. Turn the oven on to 450 F. While the oven is preheating, roll out your crust to the size you want. Cut slits in the crust, about 1 1/2 " long, all over the dough. Be sure you have cut all the way through. Put on your sauce, cheese and toppings. When the oven temperature is reached, your stone is hot. Remove the hot stone to the top of the stove (burner is not on). Transfer your crust to the stone that has the very hot oil on it. You can use one of the very wide spatulas to do the transfer, or a cookie sheet without sides, or a peel. You should hear immediately a frying noise, when the dough is exposed to the hot oil. Put the pizza back in the oven and bake until the cheese is melted to the degree you like---some people want their cheese to begin to brown in spots, and some don't. When it reaches the stage of doneness you like, remove the pizza stone with the pizza, to the top of the stove. Using a wide spatula, or some means, lift the dough part way and with a paper towel soak up the extra oil. Continue until you have lifted all of the pizza and mopped up the oil. Let your pizza stay on the stone to serve, as it will help to keep the pizza hot. I hope this works as well for you as it does for them. Theirs are delicious and crispy. --------------- MESSAGE bread-bakers.v106.n003.2 --------------- From: LKR Subject: Re: pizza stone on outside grill? Date: Wed, 18 Jan 2006 16:24:17 -0700 Dear Carefree, I use a Fibrament stone on my outdoor grill and can vouch for its durability. I have no connection with the company other than as a customer. I use it to make bread all summer long for the very same reasons as you. "Because no baking stone can be exposed directly to flame, FibraMent for Grills includes a protective metal pan. FibraMent is placed in the metal pan while it bakes your favorite pizza. FibraMent for Grills is available in 13 5/8" and 15 1/2" round sizes to fit a variety of barbecue grills." This is from their site. http://www.bakingstone.com/grilling.php I hope this helps. Best, Linda --------------- MESSAGE bread-bakers.v106.n003.3 --------------- From: Ian Macmillan Subject: pizza stone on outside grill? Date: Wed, 18 Jan 2006 21:51:01 -0500 Cheerie, I have gone through this exercise, and in my hands it does not work. You get a lot of heat from the bottom through the stone, but very little from the top, so things do not cook evenly. Pizza on the grill, though is definitely possible, and easy, but without a stone. I got the method from here: http://www.thefreshloaf.com/modules/news/article.php?storyid=49 Works well for me, but the timing is such that I have to do one at a time. I get too far behind if I try to make two together, since things move fast. Ian --------------- MESSAGE bread-bakers.v106.n003.4 --------------- From: aqn@panix.com Subject: Re: Crunchier Pizza Crust Date: Thu, 19 Jan 2006 12:07:28 -0500 (EST) >I have a question. How can I get my pizza dough to be >crunchier? My current recipe is a short dough. 5.5 cups of flour - >half cup yellow cornmeal - 2 packets instant yeast - 4 tbls. Olive >oil - half cup vegatable oil. I don't have much pizza experience, but it struck me that there seems to be a LOT of yeast in your crust dough. What's 5.5 cups of flour? Maybe 27-28 ozs.? Two packets of instant yeast is about 5 tsps. That seems a lot. Maybe if you reduce the amount of yeast the dough would not rise as much and be less bread-like? I usually use 1.25% *active dry* yeast by weight in my French bread. For your 28 ozs of flour, 1.25% yeast works out to about 1 1/2 packets of *active dry* yeast. I would say try using just one packet of instant yeast and see what happens... (There's 20% more yeast in the same amount of instant yeast than in active dry yeast. Andy Nguyen --------------- MESSAGE bread-bakers.v106.n003.5 --------------- From: THOS E SAWYER Subject: Rye sourdough bread Date: Thu, 19 Jan 2006 15:40:45 -0800 (PST) One of the best rye sourdough breads that I have ever baked is a recipe by Beatrice Ojakangas, in her _Whole Grain Breads by Machine or Hand_ cookbook. This is for a sourdough pumpernickel rye bread that begins w/making a rye sourdough starter. (yields 2 cups) 1/2 C sourdough starter 1/2 C lukewarm water 1 C stoneground or dark rye flour 1/4 tsp active dry yeast Combine and mix until smooth in a medium bowl or in the bread machine bucket. Cover and let stand 24 hrs at room temperature. ourdough pumpernickel rye bread: 1 batch rye sourdough starter (above) 1/2 C lukewarm water 2 tsp salt 1 T barley malt, sorghum molasses, or honey 1 T ground caraway seeds (optional) 2 T espresso powder 1 C stoneground or dark rye flour 3 T gluten 1 C bread flour I mix the dough in the bread machine (and the sourdough starter can also be mixed in the bread machine pan). The next day, add the remaining ingredients. Select dough cycle. Check consistency of dough--add more flour 1 T at a time if dough is too wet and sticky. For a more intense flavor, place dough in a plastic bag, and refrigerate overnight. If refrigerated, allow dough to come to room temperature--it will rise again. Turn dough out onto a lightly floured board or ligtly oiled surgace. Punch dough down, and shape it into a round loaf. Place the loaf, with the smooth side up, into the pan. Cover with a towel, and let rise in a warm place until almost doubled, 45 to 60 min. Preheat over to 375 F. Using a sharp knife or a razor, slash the loaf in a tic-tac-toe design, brush it w/water. Bake 40 to 45 minutes, until a wooden skewer inserted into the oaf comes out clean and dry. Remove from the pan and cool on a wire rack. ENJOY! Joanne Sawyer --------------- MESSAGE bread-bakers.v106.n003.6 --------------- From: francinemorin@netscape.net Subject: Re: pizza stone on outside grill? Date: Tue, 17 Jan 2006 10:07:49 -0500 Awmco Inc. have a stone that you can use on your grill. I have been using their Fibrament-D stone in my oven for more than 3 years (15" x 20" and it's working perfectly for me. But I also have been using my old 14" x 16" stone (3/4 inch thick) on my grill since I got the fibrament and I never had any problem. Awmco Inc. web site: http://www.bakingstone.com/grilling.php Francine --------------- MESSAGE bread-bakers.v106.n003.7 --------------- From: Jim Shaw Subject: re: yeast substitute for sourdough Date: Wed, 18 Jan 2006 09:09:15 +1300 (NZDT) I make sourdough bread every week - sometimes leaving my starter for 10 day+ in the fridge if I'm away with no problems except it's a bit slow coming to life again - but it does. Normally I start feeding it 2 days before I need to use it and keep it out of the fridge - at least doubling it each time. If I get keen and feed it every day - even twice a day it stays really alive and bubbly and I can get a loaf to rise in a few hours in summer. Winter is a lot slower. --------------- END bread-bakers.v106.n003 --------------- Copyright (c) 1996-2006 Regina Dwork and Jeffrey Dwork All Rights Reserved