New and Improved TnT Foodie thread

Sativied

Sativied

Well-Known Member
Laughing Grass said:
What is that salad? Looks good.
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It‘s my wife’s almost daily contribution to our dinner, freshly chopped rainbow salad. Started as an alternative to boiled veggies, more a side dish by now.

The ingredients vary:
- usually tomatoes, grated carrot, (usually red) bellpepper, red onion, corn, cucumber
- sometimes capers, sesame seeds, radish, rucola, avocado, iceberg lettuce, slices of egg
- always pepper, pinch of salt, olive oil, oregano and basil


67E05CD4-F4E9-4E8A-9C7A-908BB40FD475.jpeg
 
xtsho

xtsho

Well-Known Member
PadawanWarrior said:
Looken damn good. Is that homemade?
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Yes it's homemade.

I've started doing the skillet/broiler hack using a 12" flat cast iron skillet and the oven broiler. It's impossible to get a good cook in my electric oven as it just doesn't get hot enough. I now heat the skillet on the stove and can get it much hotter than heating it or a stone in the oven. While I assemble the pizza on a peel the skillet is heating and the broiler is turned on. Then I just slide the pizza onto the hot skillet and then put that under the broiler. It only takes a couple minutes to cook. It's a great hack for those that don't have a dedicated pizza oven. I'll never do it any other way except of course if I build a wood fired pizza oven out of brick which is on my "want to do" list.

I have some dough left over so I'm making stromboli for dinner tonight.




 
PadawanWarrior

PadawanWarrior

Well-Known Member
xtsho said:
Yes it's homemade.

I've started doing the skillet/broiler hack using a 12" flat cast iron skillet and the oven broiler. It's impossible to get a good cook in my electric oven as it just doesn't get hot enough. I now heat the skillet on the stove and can get it much hotter than heating it or a stone in the oven. While I assemble the pizza on a peel the skillet is heating and the broiler is turned on. Then I just slide the pizza onto the hot skillet and then put that under the broiler. It only takes a couple minutes to cook. It's a great hack for those that don't have a dedicated pizza oven. I'll never do it any other way except of course if I build a wood fired pizza oven out of brick which is on my "want to do" list.

I have some dough left over so I'm making stromboli for dinner tonight.




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That's awesome. I've got a stone and Baking Steel. Never tried the cast iron. Some people hack their stoves so they can use the clean cycle to cook, but I've never tried it. A brick oven would be sick.
 
DarkWeb

DarkWeb

Well-Known Member
xtsho said:
Yes it's homemade.

I've started doing the skillet/broiler hack using a 12" flat cast iron skillet and the oven broiler. It's impossible to get a good cook in my electric oven as it just doesn't get hot enough. I now heat the skillet on the stove and can get it much hotter than heating it or a stone in the oven. While I assemble the pizza on a peel the skillet is heating and the broiler is turned on. Then I just slide the pizza onto the hot skillet and then put that under the broiler. It only takes a couple minutes to cook. It's a great hack for those that don't have a dedicated pizza oven. I'll never do it any other way except of course if I build a wood fired pizza oven out of brick which is on my "want to do" list.

I have some dough left over so I'm making stromboli for dinner tonight.




Click to expand...
I've been thinking about one of those small gas or wood ovens. Only a couple hundred bucks so no loss if it's not as good as the pizza stone on the webber. I've had really nice pizza ovens and it's hard to beat.....but if it comes up to temps and has a low ceiling it should work fine.
 
xtsho

xtsho

Well-Known Member
DarkWeb said:
I've been thinking about one of those small gas or wood ovens. Only a couple hundred bucks so no loss if it's not as good as the pizza stone on the webber. I've had really nice pizza ovens and it's hard to beat.....but if it comes up to temps and has a low ceiling it should work fine.
Click to expand...
The way I'm doing it with a skillet and the broiler is probably as close as you're going to get to a real pizza oven. I've never been able to get a pizza stone hot enough so that the crust cooks super fast. I have an infrared thermometer that goes to 716°F and the skillet got hotter than that and the thermometer just read Hi. Onto the skillet and then immediately under the broiler on high just a few inches away. It literally only takes at most 3 minutes and the pizza is done.

I did try using a pizza stone on my grill a few years ago and it cracked. I've been using the skillet ever since and it's actually only 10.5" I'll probably get one of these 15" cast iron pizza irons.

1669155502324.jpg
 
DarkWeb

DarkWeb

Well-Known Member
xtsho said:
The way I'm doing it with a skillet and the broiler is probably as close as you're going to get to a real pizza oven. I've never been able to get a pizza stone hot enough so that the crust cooks super fast. I have an infrared thermometer that goes to 716°F and the skillet got hotter than that and the thermometer just read Hi. Onto the skillet and then immediately under the broiler on high just a few inches away. It literally only takes at most 3 minutes and the pizza is done.

I did try using a pizza stone on my grill a few years ago and it cracked. I've been using the skillet ever since and it's actually only 10.5" I'll probably get one of these 15" cast iron pizza irons.

View attachment 5229629
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I've cracked a stone before. It's gotta heat up slow and be 100% dry. That cast looks nice.

This is one I was looking at. Says 950° I saw one at a store the other day and it's definitely interesting. But it's also the winter so I passed.

ooni.com

Ooni Koda 12 Gas Powered Pizza Oven

Gas fueled for the ultimate ease and control Reaches 950 °F (500 °C) in just 15 minutes Cooks stone-baked fresh 12” pizza in just 60 seconds Fits in any outdoor space, weighing only 20.4lbs (9.25kg)
ooni.com ooni.com

There was a wood/charcoal one also but I don't remember the brand.
 
shnkrmn

shnkrmn

Well-Known Member
xtsho said:
The way I'm doing it with a skillet and the broiler is probably as close as you're going to get to a real pizza oven. I've never been able to get a pizza stone hot enough so that the crust cooks super fast. I have an infrared thermometer that goes to 716°F and the skillet got hotter than that and the thermometer just read Hi. Onto the skillet and then immediately under the broiler on high just a few inches away. It literally only takes at most 3 minutes and the pizza is done.

I did try using a pizza stone on my grill a few years ago and it cracked. I've been using the skillet ever since and it's actually only 10.5" I'll probably get one of these 15" cast iron pizza irons.

View attachment 5229629
Click to expand...
I have one of those. You won't regret it
 
PadawanWarrior

PadawanWarrior

Well-Known Member
xtsho said:
The way I'm doing it with a skillet and the broiler is probably as close as you're going to get to a real pizza oven. I've never been able to get a pizza stone hot enough so that the crust cooks super fast. I have an infrared thermometer that goes to 716°F and the skillet got hotter than that and the thermometer just read Hi. Onto the skillet and then immediately under the broiler on high just a few inches away. It literally only takes at most 3 minutes and the pizza is done.

I did try using a pizza stone on my grill a few years ago and it cracked. I've been using the skillet ever since and it's actually only 10.5" I'll probably get one of these 15" cast iron pizza irons.

View attachment 5229629
Click to expand...
Next time you heat the pan on the stove take a temp reading of the pan before you put the pizza in it. I'm curious how hot it gets. I'm gonna try that way next time.
 
xtsho

xtsho

Well-Known Member
PadawanWarrior said:
Next time you heat the pan on the stove take a temp reading of the pan before you put the pizza in it. I'm curious how hot it gets. I'm gonna try that way next time.
Click to expand...
I did. It was hotter than 716°F which is as high as my infrared goes. So the display just said High.

Going by this information it can get extremely hot. One thing I found out was not to use semolina to keep the pizza from sticking to the peel. It burned immediately on contact with the hot cast iron. I made two pizzas and the second one I just used a slight dusting of flour which was better and just a little charing here and there like a pizza from a pizza oven.

"A large coil, on the highest setting, can reach 1472°F to 1652°F (800°C to 900°C)"
 
PadawanWarrior

PadawanWarrior

Well-Known Member
xtsho said:
I did. It was hotter than 716°F which is as high as my infrared goes. So the display just said High.

Going by this information it can get extremely hot. One thing I found out was not to use semolina to keep the pizza from sticking to the peel. It burned immediately on contact with the hot cast iron. I made two pizzas and the second one I just used a slight dusting of flour which was better and just a little charing here and there like a pizza from a pizza oven.

"A large coil, on the highest setting, can reach 1472°F to 1652°F (800°C to 900°C)"
Click to expand...
Ya, I didn't know if it would be too high to read, because I just read that too, lol. I'm trying it next time.

"A large coil, on the highest setting, can reach 1472°F to 1652°F (800°C to 900°C)"
 
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