Gravy's Cooking Thread

Adebisi

Adebisi

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Burns said:
Did you order one of the specialty pans? If so, which one? I make Sicilian style in a sheet pan, but have been debating switching to Detroit style, as they are almost the same, but it looks easier with a deeper pan.

I basically follow the following video on the dough prep and parbaking side, using a modified Wolfgang Puck honey dough recipe (more flour/water) and a modified Serious Eats sauce (add wine and blend in the onions)[Link]. These guys are a bit amateur in the YouTube cooking scene, but they grew up working in a New York pizza shop that their parents owned in Manhattan.

Quick Edit: I also do the topping different, with sauce, then mushrooms, onions, and ground hot Italian sausage before the Parm and Motza cheese layer. The end product looks almost the same, crust wise.

Click to expand...

Anything but a Lloyd Pan is blasphemy

This last run I par baked the dough for five minutes at 550 with about a third of the cheese, none touching the sides. Let it rest a moment, then added the rest of the cheese, lots on the sides, and the toppings. Sauce is put on after it comes out of the oven.
 
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Lanx

Lanx

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Mrs. Gravy said:
For non cane/beet sugar, (Steady doing the keto thing), I have been using liquid allulose; plain and/or maple flavor depending on the need. For baking I like the monk fruit + allulose products. I prefer them to all other sweeteners. (Splenda, Stevia, Saccharine type things).
For alternatives to more processed granulated sugars, I use local honey, maple syrup, and dates.
(1 time a year exception is cookie baking with my family. That gets organic cane sugar.)
Click to expand...
thats b/c monk fruit is asian baby!
 
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