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Jun 22, 2020 10:49:43 GMT -5
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Post by droppedstitch on Jun 22, 2020 10:49:43 GMT -5
I finally used my new thermobaker (thanks Vaporvac!) to make baked potatoes, and the oven to bake pizza. Both worked great! I followed a recipe from the Pizza Camp cookbook for Roasted Potato with Cream and Fresh Rosemary. Basically you baked the potatoes, smash them up on top of the unbaked crust, drizzle with cream, and cover with mozzarella cheese. My husband and I agreed we had never had anything like I’d before. Probably will add some sort of ham/bacon next time. When baking, I set the pizza pan directly on the cast iron baffle. I also put my large pizza stone on the top rack to really try to get the temp up in the oven. Next time, I won’t put the stone above the pizza because the cheese was getting too brown before the crust was 100% done. Not bad for the first time though! And here are some pork chops I made in the broiler. Cooked some fresh Michigan asparagus at the same time. At the end, I coated the chops with a raspberry jalapeño jam glaze. Delicious!
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Post by nana on Jun 22, 2020 21:08:58 GMT -5
Put the pizza stone on the baffle, and the pizza crust either directly on the stone, or in a pan directly on the stone. You will have a nice crisp crust. If you need the cheese browned more, just put the pizza on a the top rack for a few minutes. I just leave the pizza stone on the baffle all the time, unless I’m doing the turkey in my giant roaster. Then I need every speck of room I can get!
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Post by vaporvac on Jun 22, 2020 23:27:03 GMT -5
That looks delicious! I love roasted asparagus. You're making me hungry.
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Post by nana on Jun 23, 2020 7:33:29 GMT -5
I just realized I needed to click on the little squares to see the pictures. Thanks Vaporvac! I just figured it was my lousy internet somehow. That pizza looks intriguing- like potato au gratin pizza!
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Jun 23, 2020 7:47:09 GMT -5
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Post by droppedstitch on Jun 23, 2020 7:47:09 GMT -5
Thanks for the baking advice, Nana! Obviously setting the stone right on the baffle is safe? I thought about doing that but had visions of it shattering. I might have to try again this week because next week is looking very hot.
The potato pizza really was good and thought provoking 😆 The leftovers were delicious as well.
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Post by vaporvac on Jun 23, 2020 8:41:23 GMT -5
FYI, you could make little ones in the TBaker. I cut the bottom from an unglazed terracotta pot and use that. With the double-decker you can do two at once! : ))
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Post by nana on Jun 24, 2020 15:50:04 GMT -5
Thanks for the baking advice, Nana! Obviously setting the stone right on the baffle is safe? I thought about doing that but had visions of it shattering. I might have to try again this week because next week is looking very hot. The potato pizza really was good and thought provoking 😆 The leftovers were delicious as well. If you are worried about it shattering just put it on and let it come up to the pilot light temperature before turning on the oven. Come to think of it, do you have a safety pilot in your oven? But I don’t think it would make a difference for the stone. Just don’t put a cold stone in a 500 degree oven!
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Jun 29, 2020 9:33:17 GMT -5
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Post by droppedstitch on Jun 29, 2020 9:33:17 GMT -5
FYI, you could make little ones in the TBaker. I cut the bottom from an unglazed terracotta pot and use that. With the double-decker you can do two at once! : )) 🤯
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Post by karitx on Jul 13, 2020 14:40:06 GMT -5
And now after seeing the photo of that pizza, I have to go look for the Pizza Camp cookbook! That looks incredible!
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Post by droppedstitch on Jul 13, 2020 21:20:33 GMT -5
And now after seeing the photo of that pizza, I have to go look for the Pizza Camp cookbook! That looks incredible! It really is outstanding and well worth it. I like that there are pizza recipes for all seasons and a variety of sauces besides red sauce. I am newer to working with high hydration dough, so that has been a bit of a learning curve. So sticky!
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