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I've only had coal-fired pizza once, and it was pretty good.
Coal-fired pizza ovens are hotter and drier than wood-fired pizza ovens, the crust is crisper and usually a bit charred on the bottom, though the center is chewy. They're said to be harder for pizziaolos to learn to use, possibly because there just aren't that many around.
Back in the 70's it was said that there were 5 different style of Chicago-Style pizza. (Some people said 7.)
Stuffed pizza has always been a sub-specialty, even the places that claim to have invented it never made them the star of the menu.
Chicago-style thin was always the odd duck, it is similar to tavern style but different in some subtle ways. I haven't found a thin/tavern style crust recipe I'm happy with yet.
Pasquale Bruno Jr's book, "The Great Chicago-Style Pizza Cookbook" is still IMHO the definitive text on them, but it gave short shrift to thin/tavern style.
I find that a second tray of cookies takes 30 seconds to 2 minutes less in the oven, depending on the recipe, so it isn't just you or your oven.
I've been using the convection setting in my big oven for the first 10-15 minutes of a pie, but not for other things--yet.
September 5, 2023 at 6:02 pm in reply to: What are you Cooking the Week of September 3, 2023? #40270Diane is having a ham and cheese omelet, I'm having leftover ribs.
Rather than cook on my birthday, we did takeout, first onion rings as an appetizer, followed by ribs and topped off with pecan pie.
September 3, 2023 at 7:49 pm in reply to: What are you Cooking the Week of September 3, 2023? #40249I've not tried zucchini in tomato sauce, but the zucchini tomato casserole recipe I found this summer is a definite keeper.
I've got two spaghetti squash that have set, both are about grapefruit sized.
We had tomato soup and fried cheese sandwiches for supper, something mild.
Good looking pizza, Len.
We had sandwiches today. It may have hit 100 again here.
Since I don't put pickle relish in potato salad, that doesn't help here. I suppose I could try it in Thousand Island dressing, but I may have to chop it up a bit. I might try some on a hotdog.
Oh, I think they know, even though we don't send in baked goods very often these days due to new UNL guidelines on bringing in food from outside. But my wife's lunch leftovers are sometimes gourmet treats.
For supper we had sandwiches and corn on the cob.
I made the zucchini dill relish today and am canning it this evening. It is interesting but I'm not sure what we'll have it with. I'm reminded of the line from the 1942 movie Holiday Inn, where Fred Astaire is given a jar of peach preserves and says:
[talking about peach preserves]
Ted Hanover: Oh boy, do I go for those! Why they're great on... on...
[pause]
Ted Hanover: ... or even plain!We had one of Diane's colleagues over for lunch today (it's a work-from-home day at UNL because 90,000+ volleyball fans will be on campus later this afternoon for a volleyball match in the football stadium, and they'll use up all the parking.)
So I made a zucchini tomato casserole and some epis using the extra dough I made the last time I made semolina bread. We had some of the chocolate buttermilk cake with the frosting from Texas chocolate sheet cake for dessert.
We had sandwiches tonight.
I shredded two big zucchini today and am using it to make another chocolate zucchini cake and a batch of zucchini dill relish.
I made my peanut butter cookies this afternoon and will be making a chocolate zucchini cake this evening, covering it with the pecan frosting from the Texas Chocolate Sheet Cake recipe.
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