First pizza, really?

Looks like a fougasse, with toppings.

Doesn’t matter, it’s all about the flavor.

It has to be something Italian...give us a hint Byron!

Maggiano's Little Italy, meatball appetizer,, enough for a meal for me.

I was actually replying to Shaun and his pizza challenge, you just snuck a post in there while I was typing.

I recognize the meatballs, there’s a pizza place in Tulsa where I used to get some that were to die for. A really fine texture to the ground meat and oh so tender.

I have never been much a fan of a simple red sauce but, give me a meatball under it…

Lol, sorry.

This was my full breakdown for T-Day. I always write the menu in French to drive my Father in Law up the wall. In addition to Turkey, he always expects seafood & red meat, hence the Crawfish Etouffee and Steak.

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Cooking on a Porsche 911- The herb butter made the difference.
https://www.youtube.com/watch?v=FvXBR50rH9E

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Baz, are you a Doctor Who fan?

Just a casual fan, Shaun - no where near as much as yourself.

Hey I really liked your pizza! SmileWavy

Thanks Baz! I tried something new tonight to get the charring of a traditional Neapolitan pizza, I heated my cast iron griddle to 700F on the stove top and then put the pizzas on and then in the 575F oven.

I got the charring but too much in my opinion. The areas that weren't heavily charred were excellent so I'm dialing down the griddle temp to only 450 to 500F.

TheY were very good and have leftovers for breakfast. :)

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What type of flour, and what hydration are you using for the dough?

Making a nice pizza is trickier than it appears..

The thing is, even if the dough hangs up on the peel, or gets stuck on the deck..

It stills tastes good...even if if looks like a deformed amoeba.

Also you need to cook it hotter....I cook my pizzas air temp is over 800...

Hey Tim, believe me I know. Doing what I can until I can get an Ooni... been on my list for over a year but always more important things to buy. Just having fun now. I'm using 00 King Arthur. 2 cups of flour, 3/4 cup of water. Using Fleischmann's yeast. While the dough is nice and tasty, I want it to be more interesting too. There's a place close to me that has the most amazing crust. Ultra thin. Extremely tasty. they won't tell me anything. And it's expensive! One reason I'm doing this. And I have to say, as you know, making your own pizza is way better than even good pizza places. It's purer and more honest. Less adulterated.

I am thinking of getting an aluminum peel and coating it with Cerakote Microslick. I bet you wouldn't even need semolina on it for the raw dough to not stick.

Lobster chowder. Last of the lobster stock. Roasted some snow crab claws too but they didn't make it out of the melted butter bowl and into the bowl. Perfect as an appetizer.

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Looks fantastic, Shaun! Perfect for this kind of weather. Love the Snow Crab as well and bet it was delicious!

Looks great, Shaun. Last time I was in a market here that sold lobster, the tanks were empty. I remember a long time ago when I was in Boston, the price of lobster was $2.85/lb. What does it cost now?

Thanks Baz and Marv and Merry Christmas to you both! It was excellent, very happy with how it turned out. And the snow crab was too tasty to mix into the chowder. I'm looking forward to some stone crab again when I'm down in FL end of February-beginning of March.

$2.85/lb is crazy Marv! There are times when it's on sale for $6.99 and I always get several then which is how I make the lobster stock keeping shells in the freezer. This one was $9.99/lb and worth every penny.

That price of $2.85/lb. was back in the later 70s, so I'd expect the price to be higher - actually by a lot now. $6.99/lb. is a crazy low price, & $9.99 is super low also, compared to here last time I checked. I'd love to have some lobster, but it just isn't avaialble around here - not even the local spiney lobster.

Can't take credit for this - it's from a local lunch place called Big Joe's....

A western cheeseburger topped with onion rings and BBQ.....

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